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  • Narrator: Every week, over 6,600 people vacation

  • aboard the world's largest cruise ship.

  • And all those people need to eat

  • three, four, eight times a day.

  • Allan Gentile: You have to calculate. There is breakfast,

  • lunch, and dinner, plus snacks, plus night,

  • plus all 24-hour food all around.

  • And that never stop.

  • Narrator: Ship kitchens run 24/7,

  • manned by a culinary team of more that 1,000 people.

  • They dish out over 30,000 meals every single day.

  • And they do it all from compact kitchens

  • on a rocking ship.

  • So how does all this food make it to the plate?

  • We'll start on the loading dock on a Saturday.

  • This is turnaround day, when all new food

  • is delivered to deck two.

  • Jaret de Silva: This is basically a place

  • that you would not like to be on

  • on turnaround day when we are loading.

  • It's busy, busy, super busy.

  • Narrator: That's Jaret. He orders food

  • for the ship's 23 different restaurants.

  • Every week, Jaret's got a $1 million shopping budget.

  • All of that is just for seven days of food.

  • Sometimes, Jaret will tweak his orders

  • based on who's coming aboard.

  • More kids means more chicken fingers.

  • De Silva: That's how the operation runs.

  • We monitor it on a daily basis,

  • what has been used, what has not been used.

  • And then we adjust our orders accordingly.

  • But by in large, being in Miami,

  • having the same number of people,

  • it's almost the same every cruise.

  • Narrator: On turnaround day, 30 trucks

  • arrive at Miami Port.

  • They're carrying 500 pallets worth of inventory,

  • and all that has to be loaded onto the ship by 4 p.m.

  • De Silva: Any delay in our operation can hamper

  • the sail away of the ship, which is, again,

  • a big logistic requirement.

  • Narrator: Over 600,000 pounds of food and drinks

  • are provisioned for just one week of sailing.

  • Once on board, everything is moved along

  • the ship's secret highway.

  • This is I-95, and it runs the entire

  • length of the ship on deck two.

  • De Silva: We separate all the stores

  • to the different locations

  • that they are supposed to go.

  • We have about 20 different storerooms,

  • divided into freezers, fridges,

  • walk-in fridges, and dry stores.

  • Narrator: Seafood, meat, vegetables, and fruit

  • are all divided and stored in separate fridges.

  • De Silva: If you come towards the end of the cruise,

  • this box will be almost empty

  • with a few fruits that are needed for two more days,

  • which we keep as backup stock.

  • Narrator: There are also six freezers.

  • That's where the 700 pounds of ice cream

  • that'll be eaten each week are stored.

  • Dry goods are stored down on deck one.

  • De Silva: Full of spices,

  • full of chocolate in this storeroom,

  • coffee. It's nice to be in this storeroom.

  • Narrator: An elevator gets the food downstairs.

  • Jaret's team checks all of the food

  • for quality control every day.

  • If produce is ripening faster than expected,

  • they try to work it into another meal.

  • For example, overripe broccoli could go into

  • broccoli cheddar soup instead of being tossed.

  • Once inventory is stored, restaurants on upper decks

  • put in food orders with Jaret.

  • Chefs will come downstairs, pick up their order,

  • and cart it away to be cooked.

  • That's where this guy comes in.

  • German Eladio Rijo Rijo: Any food on board this

  • beautiful ship, anything you're eating,

  • is my responsibility.

  • Whenever you have beautiful potato fry, it's mine.

  • Rice is mine, pâté is mine, pastry is mine.

  • Salad, shrimp, whatever you're eating is my responsibility.

  • Narrator: Rijo's team of 280 chefs run the kitchens 24/7.

  • Each chef works 10- to 12-hour days.

  • Contracts typically last four months,

  • without a single day off.

  • Rijo: Some of the people start to work

  • at 8 p.m. in the morning

  • all the way to 2 p.m., take a break,

  • come back again 5 p.m., feeding by 9:30 p.m..

  • Then other group starts to work at 10 p.m. in the night,

  • all the way to 10 a.m. in the morning.

  • So we cover day and night productions.

  • Narrator: Chefs on board cook up

  • nearly 100 different menus every week.

  • All the menus are developed

  • at Royal Caribbean's Miami headquarters.

  • And every week, chefs stick to the same rotation of menus,

  • cooking up everything from racks of lamb

  • to hand-rolled sushi.

  • The food has to be diverse to match

  • Symphony of the Seas' international passengers

  • vacationing at all kinds of price points.

  • Rijo: We try to please everybody

  • and to make sure that everybody

  • find what you're looking for.

  • Narrator: All the cooking happens in 36 kitchens,

  • or galleys, as they're called on a ship.

  • There are 12 specialty restaurants on board,

  • costing up to $50 a person,

  • and each of those restaurants has its own small galley.

  • In those tight quarters, chefs crank out

  • the same menu every day.

  • At Jamie's Italian, it's fresh pasta.

  • At Hooked, it's over 2,000 oysters shucked per cruise.

  • But the largest amount of food is reserved

  • for the main dining room, which spans three decks

  • and serves up to 6,000 people a night.

  • Eating here is included in your ticket.

  • Before food heads up to the main galleys,

  • it starts in one of the prep kitchens, off I-95.

  • There's a butcher shop.

  • De Silva: Butcher! Good morning!

  • These are the gentlemen looking after

  • all the meat cuts.

  • Narrator: The butcher goes through

  • about 15,000 pounds of beef

  • and 9,700 pounds of chicken each week.

  • There's also a veggie-cutting room

  • and a fish-thawing box.

  • Lobster is the most popular dish in main dining.

  • The ship goes through about 2,100 pounds

  • of lobster tails every week.

  • Finally, the food heads upstairs to the main galley.

  • The ship's biggest kitchen is broken down by categories.

  • Desserts, bread, cold food, and hot food.

  • In dessert, chefs whip up cakes, chocolates,

  • and 100 different types of pastries.

  • Over in the bread bakery, they make

  • 40 different kinds of bread from all over the world,

  • all from scratch.

  • But the real hustle comes just before the dinner rush.

  • 6,000 hungry passengers in the main dining room.

  • Remember Rijo?

  • Before dinner prep starts,

  • he has to approve all the dishes.

  • Narrator: Rijo tries each dish

  • and gives his critiques.

  • Narrator: Chefs take his notes and get cooking.

  • Chefs can see a tally of each dish ordered up on screens.

  • The system also keeps track of how much inventory is used.

  • In the cold room, salads and appetizers

  • like carpaccio come together.

  • In the hot room, chefs dish out soups,

  • sauces, sides, and mains.

  • Narrator: Finally, waiters deliver those dishes

  • to hungry passengers out in main dining.

  • Between the chefs, inventory crew,

  • waiters, and dishwashers, it takes a team of 1,085 people

  • to keep this massive operation going.

  • Together, they cook nearly 11 million meals each year.

  • And they're doing it all on a moving ship.

  • Gentile: The ship is rocking, then all the equipment

  • is built to the ship rocking.

  • And in whatever moment, maybe the ship moves,

  • somebody don't put one break in one trolley,

  • and you see that trolley flying away.

  • It happen.

  • That's why all the cooks always pay attention with that.

  • Narrator: But if crew members are doing their job right,

  • passengers won't even know any of it's happening.

  • They'll just get back to eating

  • their eighth meal of the day.

Narrator: Every week, over 6,600 people vacation