COMO É A COZINHA DE UM NAVIO DE CRUZEIRO LUXUOSO! SÃO MAIS DE 11 MILHÕES DE REFEIÇÕES PREPARADAS

Every week thousands of people pass by vacations aboard the largest ships in world cruise and of course everyone needs it whether they feed three, four or even eight times a day although eight times may seem a little exaggerated You should know that a good meal is an essential part of any Great Journey to the kitchens of the great Cruise ships operate on a scale 24/7, that is, they are open in 24/7 round the clock operation days a week this means and not it doesn't matter if it's day or night there is always several people working

for prepare meals these operations are conducted by a culinary team with more than 1000 members who prepare daily more than 30,000 dishes all this in compact spaces on board a in the R that swings intensely So how all this huge amount of food is prepared and served every day discover this until the end of this video It all starts at the Pier loading this is the moment when a large amount of fresh food essential ingredients are delivered directly on one of the ship's decks space fills with boxes and pets while the team mobilizes to organize

and stock each item ensuring that everything is prepared for the beginning of the week a manager of inventory that is the professional responsible for supervising and control the stock of products and supplies face the challenge of supply the restaurants on board with weekly budget that can reach up to 1 million dollars In addition the food stock orders and ingredients must be added according to the profile of passengers on board by example if there is an increase in the number of children it is necessary to order a larger quantity of chicken nuggets daily is monitored What

was consumed and what was not with these information orders are adjusted as needed on the day of exchange when the ship arrives at the Port a large number of trucks heading to the place to deliver new supplies these trucks bring pallets loaded with food pieces of replacement and other essential items process of unloading and storing all the food ingredients on board can take several hours hundreds of boxes containing fresh ingredients are stored to ensure that the ship have enough supplies to several days in addition a stock additional is prepared to deal with possible emergency situations

such as storms talking about big ships of Cruise more than 272 tons of food and drinks are Just ready for a week of travel all this needs to be carried within a deadline specific any delay may jeopardize the departure of the ship because of this it is important that all logistics are well planned and executed from the Pier of loading the food goes to the deposits once on board everything is transported through the secret corridors of the vessel on a large ship of cruise this corridor is the main route for all operations it is used

to manage the crew deliver supplies and take care of the maintenance of ship all necessary items for the ship operations from food and drinks to linens and equipment cleaning is transported through this corridor It also serves as a route to the crew move from one part of the ship to another a large ship of Cruzeiro has around 20 warehouses different seafood meats vegetables and fruits are stored in refrigerators specific to each type of food a curiosity is that some elevators are used to transport food to the lower decks every day kitchen staff performs checks quality

in all foods and ingredients if fruits and vegetables ripen more faster than expected they strive to use them in others dishes as soon as possible after the stock is kept in the restaurants upper floors send their orders to the inventory manager the bosses go down take the ingredients and take them to the kitchen and then you can prepare the meals the next step is led by the chief executive who oversees rigorously every detail of what is served on board and coordinates a team of hundreds of bosses working in varied shifts to ensure that the kitchen

operations run non-stop there is a team that takes care of the period of urn and another that takes over at night with journeys that often reach 12 hours employment contracts usually last 4 months without a day of off the chefs on board prepare dozens of different menus every week week the team repeats a cycle of menus preparing from lamb ribs even handmade Sushi the variety is essential to satisfy passengers of different profiles and budgets ensuring that everyone finds options suitable during your vacation dishes are prepared in different kitchens scattered around the ship for several specialized

restaurants each with your own compact kitchen daily the chefs follow a menu fixed to ensure the quality of meals, but most of food is prepared for the restaurant main than on cruise ships giants serves up to 6,000 people per night before the food is taken for the main kitchen the preparation starts in one of the kitchens of pre-preparation this place houses a cutting area where all the preparation of meats is carried out every week these big cruise ships prepare thousands of kilos of meat beef and chicken In addition areas dedicated to cutting vegetables and preparation

of fish lobster is usually a popular dish in main restaurant to main restaurant The ship's kitchen is divided into several categories such as international cuisine bakery seafood pizza sandwiches burgers steaks sushi sashimi food vegetarian and dessert talking about dessert session is where the chefs prepare a variety of cakes chocolate and different types of sweets in bakery are made different types of breads from various parts of the world the period the busiest part of the kitchen starts little before dinner time when the room main dining room is full of passengers Hungry before meal preparation the executive

chef reviews all dishes he tests each one to ensure the final quality of food in the galley of ships more modern bosses can see the number of orders for each dish on one screen system can also track how much of the stock was used in the cold room salads and appetizers are prepared in the hot room the chefs prepare soups sauces and dishes main finally the waiters these dishes to the passengers who are waiting in the main dining room more than 1000 crew members work at ship's kitchen preparing together almost 11 million meals a year

and all this with a ship rocking in the middle of the ocean with a dedicated team in a well-coordinated system the ships of Cruzeiro manage to maintain their fully functioning kitchens serving thousands of meals daily Each New Cruise the passengers enjoy an experience diversified gastronomy without realizing it the effort behind every dish in Ultimately this dedication that ensures that each meal is not just a need plus a part memorable of your trip