Galley Tour

For those that may be interested in what goes on to prepare all of this wonderful food every day, I thought I would write about what we learned in the galley tour that we did earlier in this voyage.

On the Pacific Princess there is one main galley, one for both specialty restaurants and one fully equipped Buffet Galley.

Different menus are offered each day in the dining room, the buffet and the a la carte menu in the Bistro area of the buffet on sea days. (Breakfast, lunch, tea and 2 dinner seatings)

A team of storekeepers, butchers, fishmongers, and vegetable preparation specialists exercise their skills against a tight time schedule to get the proper foods and amounts needed for each meal. In the galleys, teams of chefs, cooks and pantrymen use their skills to turn raw food into delicious and well presented meals.

Fish preparation area:

One fishmonger cleans the fresh catch and cuts the fish into tender portions before it is sent to the galleys where chefs complete the preparation.

Average amount of fish prepared daily is 120 lbs.

Meat preparation area:

One Chief Butcher and 2 butchers de-bone, cut and portion premium beef and poultry before sending it to the galley where the Grill, Sauce and Roast Cooks prepare it for serving.

Average amount of meats cooked daily:

Poultry & Game 150 lbs.

Beef 200 lbs. Pork 100 lbs.

Veal 30 lbs.

Lamb 30 lbs. 

Gardemanger (cold kitchen)

Gardemanger is the French name given to the area where all cold menu items are prepared, from crisp salads, dressings, to all cold sppetizers and cold dishes ato fresh fruit and vegetable displays that adorn the buffet and brunches. 6 cooks work in the area.

Average amounts of salads served daily is 250 portions

Average amounts of shrimp served daily is 100 lbs.

Average amounts of mayonnaise used daily is 4 gallons

Average amounts of sandwiches made daily is 600 

Soups, pastas and Vegetables

7 members of the galley team work here to prepare seasonal vegetables, fresh pastas and flavorful soups.

Average amounts of pasta made daily is 30 lbs.

Average amounts of potatoes cooked daily is 400 lbs.

Average amounts of vegetables cooked daily is 150 lbs.

Average amounts of soups made daily is 200 liters 

Bakery

Enveloped in the aroa of freshly baked bread, 4 bakers utilize dough mixers, ovens, refrigerators and special proofing ovens which create the perfect environment for dough to rise.

The following fresh breads re baked from scratch daily:

Sweet rolls

Croissants

Biscuits

Vol-au-Vents (puff pastry shells used in canapés and desserts)

Bread Rolls

Bread Sticks

Pizza 

Average amount of flour used daily is 400 lbs.

Average amount of special flours used daily is 50 lbs.  

Pastry Shop

The pastry shop is a flurry of activity at all hours. There is 1 chief pastry and 2 pastry cooks during the day and 2 work steadily all night prepare sweets and pastries.

Average amount of assorted pastries prepared daily is 2,000

Average amount of ice cream prepared daily is 100 liters

Average amount of cakes and pies served daily is 500 

Fruit & Cheese pantry

Assortments of fine cheeses and a variety of crackers are arranged by 2 Pantry Cooks that also slice and prepare fresh fruit that is presented daily.

Average amount of butter used daily is 175 lbs

Average amount of fresh fruits served daily is 1000 lbs. 

Coffee pantry

One Pantry Cook keeps automatic coffee and espresso machines working during meal times.

Average amount of coffee consumed daily is 10 lbs. of ground beans plus 55 gallons of brewed.

Average amount of milk consumed daily (whole, skim, cream) is 55 gallons

Average amount of sugar consumed daily is 10 lbs. 

Dishwashing area

A total of 15 people work continuously throughout all the ship’s galleys pre-washing, sorting and feeding a constant stream of china, glasses, silver, pots & pans into the dishwashers. In the sculleries, 3 workers scrub and polish all of the specially constructed oversized pots and sauté and braising pans to get them ready for use. Silverware is cleaned and polished through the night.

Average amount of dishes washed daily is 6,400

Average amount of glasses washed daily is 3,200 

So, you might be thinking is that all? That’s just for passengers and then it’s time to feed over 374 crew members. The Pacific Princess is a small ship, can you imagine what it takes for a ship that holds thousands of passengers?

I’d be interested to know about the planning that goes into the “shopping list”, the strategic storing of the items on board and all the other stuff that goes on behind the scenes.