Aboard Royal Caribbean International's Navigator of the Seas, this week I'm cruising the Caribbean with nearly 4,000 of my closest friends. And that's just the passengers. Total occupancy of the ship is just north of 5,000 when you include staff and crew. I wanted to pull back the curtain on how they manage to feed so many people for so many days in the middle of the ocean. And we're talking lavish meals spanning multiple cuisines several times a day.
Executive Chef Martin Scott guided us on a private tour to show us how the magic happens. 135 cooks serve up 19-20,000 meals per day in the ship's various dining rooms with flawless execution.
|Exec. Chef Scott|
|The bakery is staffed 24 hrs per day|
As a passenger with a gluten-allergy, eating and snacking in accordance with my restricted diet has been smooth sailing. Not just the cooks, but the wait staff have been trained and are well-versed in catering to guests with food allergies.
Believe it or not, I'm doing much more than just eating my way through the Caribbean (including getting to second base with a stingray). Follow along on Twitter & Instagram!