| P&O |
Even when the restaurants are
closed, the galley is alive with
chefs preparing the next meal.
closed, the galley is alive with
chefs preparing the next meal.
Feeding more than 3,000 people each day requires that
items such as soups and sauces be prepared ahead of
time in quantity. Since curries are a popular item
onboard, rice is also prepared in large amounts.
items such as soups and sauces be prepared ahead of
time in quantity. Since curries are a popular item
onboard, rice is also prepared in large amounts.
The bread is baked onboard. This includes special
items such as bread sticks and baskets for the ship's
specialty restaurants.
items such as bread sticks and baskets for the ship's
specialty restaurants.
Executive Chef Nevil Heredia and his senior
lieutenants.
lieutenants.
courtesy of P&O Cruises
| VENTURA |
Cruise ship photo tour - - Ventura - - P&O Cruises - - page 7
There is more information and photos of
Ventura on the Ventura profile page.
CLICK HERE TO GO TO THE PROFILE PAGE
Ventura on the Ventura profile page.
CLICK HERE TO GO TO THE PROFILE PAGE
VENTURA
PHOTO TOUR
AND
COMMENTARY
PHOTO TOUR
AND
COMMENTARY
Behind the scenes:
The Galley
The Galley
Ventura's main galley prepares the meals that
are served in the ship's main dining rooms.
While the ship's specialty restaurants have
their own galleys, the main galley also
prepares certain items for those restaurants
(e.g. fresh bread). In addition, it prepares
items for the ship's buffet restaurants.
are served in the ship's main dining rooms.
While the ship's specialty restaurants have
their own galleys, the main galley also
prepares certain items for those restaurants
(e.g. fresh bread). In addition, it prepares
items for the ship's buffet restaurants.
Between meals, this area of the galley is deserted.
However, during meal times, it is hive of activity. On
the near side, waiters await the main courses their
passengers have ordered while on the other, the
chefs cook and place the meals on the dishes.
However, during meal times, it is hive of activity. On
the near side, waiters await the main courses their
passengers have ordered while on the other, the
chefs cook and place the meals on the dishes.