It’s now been a few weeks since my last cruise (QM2 New England) and the waist line is back to normal thanks to a diet of lettuce leaves and more time than usual on the treadmill! We are all guilty of eating more than normal when we cruise but heck, why not...
It’s now been a few weeks since my last
cruise (QM2 New England) and the waist line is back to normal thanks to a diet of lettuce leaves and more time than usual on the treadmill! We are all guilty of eating more than
normal when we cruise but heck, why not –
the nightly ritual of dressing up to enjoy a
quality dining experience is all part of the
cruise experience.
Deciding what to choose from an extensive
menu can be challenging but what goes on
behind the scenes prior to your indulgence?
Every day there is an incredible amount of
preparation and whilst on board QM2 a very
educational galley tour gave us some insight
to what goes on behind the scenes.
There are 10 galleys on QM2 (including one
for the crew) and leading the way is a brigade
of 150 Chefs under the supervision of one
Executive Chef.
The Chefs are supported by a team of 85
Utility Hands ranging from dish washers, pot
washers and galley cleaners all working
around the clock.
Supporting the galley operations is a
provisions team of 13, responsible for
ordering all food and beverage items and
loading stores when the ship is in major ports
of call.
Every seven days on QM2, passengers will
consume 50 tons of fresh fruit and
vegetables, 12 tons of meat, 8 tons of
poultry, 13 tons of seafood, 2 tons of cheese
and other dairy products, 2 tons of sugar,
20,000 litres of milk, 4 tons of flour, 2 tons of
rice and over 32,000 eggs!
If that is not enough let your belt out a
notch, 700 scones are served each afternoon
and these are washed down with more than
6,000 cups of tea!
