Cruise to Alaska II

The first thing you will notice on this cruise ship is the enormous amount of food being served on the ship. There was a huge buffet with an array of cuisines available all day in addition to the sit-down formal dinners. I was fascinated to learn that 9,000 meals were prepared every day on the ship to serve all the guests and employees. When I found out that a kitchen tour was offered on the ship, I could not pass up the opportunity to learn about how the cruise ship kitchen functions so efficiently to accommodate this many people. I was surprised to see the state of the art kitchen on the ship.

Stocks are made in these gigantic boilers.

 Soups were made every day in the kitchen.

 These tiny stainless steel stemware were used to serve mixed fruit sorbet as a palate cleanser in between the courses at formal dinners.

 Serving utensils

Soup servers.

Isn't this a beautiful display of bread? All these breads were made on the premises.

The basket is made with tinted bread dough, baked in the oven, and later used to serve bread rolls at the formal dinner table.

Tomorrow's post is all about fruit-carving on the ship's kitchen.

For more memorable centerpieces, tablescapes, and recipes (including gluten free recipes), please check out my book, Entertaining From an Ethnic Indian Kitchen, at my website komalinunna.com.

I am joining Susan's Between Naps on the Porch for Tablescape Thursday.