Galley Tour

On board the Golden,

there's two main galleys,

one for each specialty restaurant,

and one galley located on the Lido

deck which is the kitchen used for

the Horizon Court.

For each cruise, they bring aboard 

 between 110 and 115 tons of food.

For the galley tour,

we just followed each other though

the galley. 

We didn't have a tour guide.

We were given a pamphlet to look at later.

I'm using information

from that pamphlet so... 

Plagiarism abounds in this blog post. 

 The info I'm relating,

won't necessarily match with

the photos I took.

There's a separate fish preparation area.

Three butchers clean the fresh catch

and cut into sections before it's sent to the galleys

for preparation.

There's also a meat preparation area

with five butchers, three assistants and helpers

who take care of the meat and poultry.

Average amount of meat cooked daily.

Poultry: 1,100 lbs.

Beef and pork products 1,100 lbs. each.

Veal 150 lbs, and lamb 110 lbs.

My guess,

plate heaters...?

Looks like they are very conscious

of cross contamination between

dirty dishes and the people handling

the serving dishes out in the dining rooms. 

That sign says Dish Staff Only.

Dining Room Staff not allowed

beyond this point.  

Sixty one people work continuously

throughout all the ship's galleys 

pre-washing, sorting  and feeding

a constant stream of china,

 glasses, silver, pots and pans

into the dishwashing machines.

Ten workers scrub and polish all 

of the specially constructed oversized 

pots and saute and braising pans.

Gosh, can you imagine that's your 

entire job... day in and day out?

Silverware is cleaned and polished 

through the night for use the following day.

Average amount of:

 dishes washed daily 50,000

glasses washed daily 20,000 

Garde manger (cold kitchen)

This is an area where all cold dishes and 

salads are prepared. 

Eleven crew members work in this area.

Average amounts of:

   salads served daily 1,200 lbs

shrimps 150 pounds

mayonnaise used daily 10 gallons

sandwiches made daily 1,200

Soups, pastas and vegetables.

Thirteen members of the galley crew work 

to provide the vegetables,  pastas and soups

for the passengers to enjoy.

Average amounts of:

pasta made daily 200 pounds

potatoes cooked daily 2,250 lbs

vegetables cooked daily 3,000 lbs

soups made daily 550 gallons. 

Fruit and cheese pantry

Six members of the galley crew 

arrange fine cheeses and crackers.

They also wash, slice and prepare

all the fresh fruit that is used daily.

Average amount of:

 butter used daily 200 lbs.

  fresh fruits served daily 5,000 lbs.

Looks like a 

coffee, milk and orange juice station.

Average amount of:

 coffee consumed daily 400 gallons

coffee cream consumed daily 50 gallons

sugar consumed daily 300 lbs.

Looks like a grilling area.

What do you think...

pancake and eggs?

Baked from scratch daily:

Sweet rolls, Croissants, Bread Sticks,

Pizza, Bread Rolls, Biscuits, and 

Vol-au-Vents which are puff pastry shells

used in canapes and desserts.

Ten bakers utilize dough mixers,

ovens, refrigerators and special proofing ovens,

which create the perfect environment

for the dough to rise.

Thirteen people craft the pastries 

during the daytime hours.

Four more people work overnight

doing the same.

The pastry shop contains ovens, 

refrigerators and ice cream machines.

Average amount of:

assorted pastries prepared daily 5,000

ice cream prepared daily 80 gallons

cakes and pies served  daily 250

Of course they were selling 

Princes's cookbook.

I'm hemming and hawing

wondering if I even need another cookbook.

I don't, but Rick decided yes. 

Neville Saldanha the Maitre d'Hotel

signed the book.

Then the Executive Chef

John Convery also signed the book.

Someday,

I am going to cook something

from the book and show you the little

  drawing that Chef John drew.