We spent a long time in the restaurant today having
breakfast and visiting. Mary spent some
time with members of a travel group from Virginia.
We then went down for a talk about the shore excursions
in the Seychelles and Maldives and then spent time working on photos and this
blog.
This afternoon we had a private tour (thanks to Tara) of
the ship’s galley. No massive crowd
slowly shuffling in a long, never-ending line through the galley like
cattle.
The tour was very interesting with the kitchen consisting of massive amounts of stainless steel.
The cutting boards are color coded with red for meat, blue for fish, yellow for poultry and green for vegetables. The chefs are also color coded with no scarf for the Executive Chef, black neck scarves for sous chefs, red for the more senior kitchen staff and yellow for the newbies.
There was also a big board showing recipes for the day's dishes.
It’s great traveling with Tara. She always has a way of pulling out interesting options for her group.
The tour was very interesting with the kitchen consisting of massive amounts of stainless steel.
The cutting boards are color coded with red for meat, blue for fish, yellow for poultry and green for vegetables. The chefs are also color coded with no scarf for the Executive Chef, black neck scarves for sous chefs, red for the more senior kitchen staff and yellow for the newbies.
There was also a big board showing recipes for the day's dishes.
It’s great traveling with Tara. She always has a way of pulling out interesting options for her group.
There is one major galley for all the restaurants on the
ship and a second galley for the crew.
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