Kitchen on a Cruise Ship

Cruise ships are huge, floating, paradises that have quite a challenge in the kitchen. Large ships may have four or five seperate huge gallies.

Ships maintain a 4-6 week supply of food which is restocked weekly. The head chef must carefully plan the meals so that food is used before it spoils.

These huge containers which look like utility room sinks are actually for pasta. They fill the entire cavity with pasta sauce.

Since fire is the biggest potential threat on board a cruise ship, cooking with open flame is not allowed. The chef must therefore find alternate ways to produce desired flavors.

Deserts, deserts, and more deserts. Did you know people tend to eat a lot on cruise ships?