At Sea
Who does not appreciate a good meal?
We often complain about eating too much and that the increasing waistline is a constant struggle. The reality is though that we appreciate food, when the cuisine is good all is well on board. This is a brief story to give you an insight as to what goes on behind the scenes before and during the voyage. Planning and creativity by a team of highly skilled professionals are key elements when creating an 'experience' in the world of food on an ocean voyage across the Atlantic Ocean.
The majority of produce is ordered months ahead. In this case, the truck left northern Europe with 20 tons of groceries just in time to arrive in Lisbon on the one and only day the ship is alongside. On the long journey the truck collects produce along the way in order to provide us with the freshest fruit and vegetables the market can supply. On October 14th as the National Geographic Endeavour approached the dock, the 20 ton truck rolled in. The masses of food are brought on board by the ship's crew, a physical epic that takes most of the day. Within hours the store room transforms from an empty shell into a green oasis. A fascinating world kept in perfect order by Salinas, the ship's storekeeper.
Everyday of the voyage, Tommi (the head chef) and Salinas will communicate and continuously re-organize the stores. To begin with the galley team can pretty much pick whatever they desire, but as the days go by, perishables decline and careful planning of menus become essential. A successful voyage, and an increase of waistlines is with no doubt, team effort.
Who does not appreciate a good meal?
We often complain about eating too much and that the increasing waistline is a constant struggle. The reality is though that we appreciate food, when the cuisine is good all is well on board. This is a brief story to give you an insight as to what goes on behind the scenes before and during the voyage. Planning and creativity by a team of highly skilled professionals are key elements when creating an 'experience' in the world of food on an ocean voyage across the Atlantic Ocean.
The majority of produce is ordered months ahead. In this case, the truck left northern Europe with 20 tons of groceries just in time to arrive in Lisbon on the one and only day the ship is alongside. On the long journey the truck collects produce along the way in order to provide us with the freshest fruit and vegetables the market can supply. On October 14th as the National Geographic Endeavour approached the dock, the 20 ton truck rolled in. The masses of food are brought on board by the ship's crew, a physical epic that takes most of the day. Within hours the store room transforms from an empty shell into a green oasis. A fascinating world kept in perfect order by Salinas, the ship's storekeeper.
Everyday of the voyage, Tommi (the head chef) and Salinas will communicate and continuously re-organize the stores. To begin with the galley team can pretty much pick whatever they desire, but as the days go by, perishables decline and careful planning of menus become essential. A successful voyage, and an increase of waistlines is with no doubt, team effort.
