Several tons of food passes through a cruise ship galley every day. The bigger the ship the more hungry passengers the crew has to feed. The galley on the Carnival Breeze serves both main dining rooms as well as having a small section just for making food for the taste bar.
The ship had a comedy brunch in progress as we toured through the kitchen. First we passed by the taste bar galley where they had a head start preparing things to get ready for the night’s tasting. Different nights at the taste bar feature different eateries around the ship.
Head chef Joaquim from India led us on through the galley explaining that the large area where they put the meals together had one end for each dining room so they could send things out in both directions since the two main dining rooms are at opposite ends of the galley and not that close to each other in the passenger area of the ship. The galley also makes some of the food for some of the other dining venues aboard the ship.
Many sections branched off the main aisleway through the galley. One held many ovens, another giant vats used for soup kettles. By the pastry area a member of the galley crew mixed up batter in a mixer larger than he was.
Rows and rows of little cheesecakes sat in dishes all along one station while a guy with a bowl of berries worked his way down the line garnishing each one in turn. A different area had all sorts of people cooking up things like Eggs Benedict and curly fries for the ongoing brunch.
Chef Joaquim said that all the meat came aboard before the ship left Barcelona, ordered in advance from Miami. They take on food at just 3 ports on this cruise. In Las Palmas, Grand Canary Island they loaded tomatoes, oranges, and potatoes. On our island tour of Grand Canary, we saw many enormous greenhouses, which the guide said all grew tomatoes.
Food definitely is one of the many things most passengers look forward to on each cruise. It takes a lot of work from a lot of people to feed the several thousand plus passengers aboard the Breeze. Then there’s the crew to feed as well. They need to eat too. No wonder the ship dedicates so much space to food preparation.