Full transcript
0:01[Applause]
0:05my name is mar Manel I'm the executive
0:07chef here on board in Norwegian burline
0:09all the way from Germany it's all about
0:11food on a Cru
0:16ship okay so rund down for me in
0:18different different food items what
0:20you're ordering before the ship ever
0:21leaves Miami for example a littleit uh
0:24to the food consumption it's uh 5,000 lb
0:27of of flour 5,000 lb of rice it's 6,500
0:30lb of beef 22,000 eggs it's quite a big
0:34food consumption we have you on board
0:35here we serve a lot of ice cream we
0:37serving 800 gallons a week on a 7day
0:40cruise 800 gallons of ice cream we
0:43serving 4,000 people a day so breakfast
0:47lunch and dinner plus all the meals in
0:49between all the snacks all the room
0:51service all together it's
0:57amazing how many restaurants are we
0:58talking about we're talking about 11
1:00restaurants all all together yes and how
1:02many G we have 11 gys as well and how
1:05many meals a day approximately 12,000
1:08meals and you're doing every one of them
1:10everyone all myself and you lie of
1:14[Music]
1:18course so what we're doing here right
1:20now is a food tting for tonight's
1:23menu the point of tting is to make sure
1:26that our guests get the best quality of
1:28food make sure the taste is right the
1:30consistency is right the the sauces are
1:32right that's why we're here next time
1:35cut down in the pepper it's a little IA
1:37too much pepper everything that is in
1:38the menu for lunch and dinner I have to
1:40Days Every desert every appetizer every
1:43main C every soup very good not too much
1:45not overpowering yeah that's why I have
1:46to be careful with the meals so I have
1:47to cut down on my breakfast lunch and
1:49dinner I'm looking at almost every food
1:51station in the galley yeah there is that
1:53color photograph saying it's got to look
1:55just like this exactly and I expect as
1:57well from the weight that if it doesn't
1:58look like it like on the photograph yeah
2:01not to take it out of the gas 1
2:062 how many people were working in here
2:08tonight we have a total of 235 grw
2:10member in the gley so during the big
2:12press time this is almost like a fire
2:13brigade it's a fire brigade yes you be
2:15like an ant's Nest like in front of here
2:18it's it's amazing all the waiters Cooks
2:19running around It's amazing And if you
2:21don't belong here you better get out of
2:22the way exactly you want organized chaos
2:25try Lobster night what's the one thing
2:28on this ship that you worry about about
2:30the most what's the one thing that you
2:31say I hope this never happens running
2:34out with food and have you um I would
2:37say I run short sometimes on what
2:40Lobster yeah Lobster is pretty
2:43unpredictable Lobster please but now we
2:46always make sure we have enough stock on
2:48hand right now we have a stock of
2:50approximately ,000 well I know it's
2:52enough for one and a half cruises so
2:55it's pretty good what's the most amazing
2:57part about it for you the most amazing
2:59part is actually to work with all the
3:01different nationalities alone in the
3:03Galaxy we have 17 different
3:04nationalities you get very open-minded
3:07uh you learn how to deal with people and
3:10you learn their culture and the good
3:13thing is we have so many outlets with
3:15different food options it means even for
3:17me when I came to NCL I learned a
3:21[Applause]
3:28lot