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Drango: "Hi Toni. Tell
me about what you do." Toni: "I go to the different ships with recipes, policies and procedures, checking to make sure everything is going as it should. Meeting you is a part of that also. Are you getting enough to eat?" |
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| Drango: "Oh yes! I
know feeding this many people is a big job. Can you give me an idea of just how big it
is?" Toni: "Yes I can Drango. For example we've used 40,000 eggs so far this trip. And guess what? Someone has to break them! That's why we have 127 cooks on the ship. |
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Drango: "That's a
lot!" Toni: "Everything is bigger on the ship than on land. Some other figures. For a week on board the Norwegian Wind we have 2,000 pounds of cheese, 900 pound of milk, and 5,000 pounds of potatoes. Just to prepare soup we have four 175 gallon soup pots! You'll love this Drango. We use 500 gallons of ice cream." |
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Drango: "I love ice cream! Tell me Toni, how did you get to where you are now?" Toni: "Cooking has always been
a part of my life. When I grew up in Germany, cooking was a profession that offered an
opportunity to travel. I worked in hotels in many parts of the world. Then I went to work
on a ship and saw parts of the world I hadn't seen before. Here I am today." |
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Drango: "How many kinds of jobs
are there in the Galley?" Toni: "We have a lot of different jobs. First is the Executive Chef who is in charge of everything in the Galleys. Then there are 2 Production Chefs who prepare the meals. Then there is the Chief Baker that does the rolls and breads. We have a Pastry Chef who prepares all the sweets." |
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Drango: "You sure have great
deserts!" Toni: "You would like those Drango. We
also have a vegetable Chef, a Chef Sous who prepares all the sauces, a Grill Chef that
takes care of grilling meats, and a Chef in the Cold Kitchen who prepares salads and
appetizers. Of course there are assistants and helpers for these chefs." |
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| Drango: "That's a lot
of people to cook the food." Toni: "And don't forget Drango, all that food means dirty dishes. Every day we have to wash around 14,000 pieces and 3,000 glasses. We have 6 big dishwashers to do the job. |
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Drango: "How can
someone become a Chef on a cruise ship?" Toni: "First of all they must be 18 to work in the Galley. Some may get experience in restaurants on land and others may go to Culinary School. Once they have their certificate they can apply to the cruise line's corporate office. Then, if NCL, I will interview them |
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| to determine if they are what we are looking
for and what part of the kitchen they are best suited for." Drango: Thank you Toni for showing us the Galley. Give me five!" Toni: It was my pleasure Drango. I always have time for you!" |
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Here are some of the dishes prepared in the Galley. |
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| Here is one of the Chefs at the daily barbecue on deck. |  |
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