over 6,600 people vacation
aboard the world's largest cruise ship.
And all those people need to eat
three, four, eight times a day.
Allan Gentile: You have to
calculate. There is breakfast,
lunch, and dinner, plus
snacks, plus night,
plus all 24-hour food all around.
And that never stop.
Narrator: Ship kitchens run 24/7,
manned by a culinary team
of more that 1,000 people.
They dish out over 30,000
meals every single day.
And they do it all from compact kitchens
on a rocking ship.
So how does all this food
make it to the plate?
We'll start on the loading
dock on a Saturday.
This is turnaround day, when all new food
is delivered to deck two.
Jaret de Silva: This is basically a place
that you would not like to be on
on turnaround day when we are loading.
It's busy, busy, super busy.
Narrator: That's Jaret. He orders food
for the ship's 23 different restaurants.
Every week, Jaret's got a
$1 million shopping budget.
All of that is just
for seven days of food.
Sometimes, Jaret will tweak his orders
based on who's coming aboard.
More kids means more chicken fingers.
De Silva: That's how the operation runs.
We monitor it on a daily basis,
what has been used,
what has not been used.
And then we adjust our orders accordingly.
But by in large, being in Miami,
having the same number of people,
it's almost the same every cruise.
Narrator: On turnaround day, 30 trucks
arrive at Miami Port.
They're carrying 500
pallets worth of inventory,
and all that has to be loaded
onto the ship by 4 p.m.
De Silva: Any delay in
our operation can hamper
the sail away of the
ship, which is, again,
a big logistic requirement.
Narrator: Over 600,000
pounds of food and drinks
are provisioned for just
one week of sailing.
Once on board, everything is moved along
the ship's secret highway.
This is I-95, and it runs the entire
length of the ship on deck two.
De Silva: We separate all the stores
to the different locations
that they are supposed to go.
We have about 20 different storerooms,
divided into freezers, fridges,
walk-in fridges, and dry stores.
Narrator: Seafood, meat,
vegetables, and fruit
are all divided and stored
in separate fridges.
De Silva: If you come towards
the end of the cruise,
this box will be almost empty
with a few fruits that are
needed for two more days,
which we keep as backup stock.
Narrator: There are also six freezers.
That's where the 700 pounds of ice cream
that'll be eaten each week are stored.
Dry goods are stored down on deck one.
De Silva: Full of spices,
full of chocolate in this storeroom,
coffee. It's nice to be in this storeroom.
Narrator: An elevator
gets the food downstairs.
Jaret's team checks all of the food
for quality control every day.
If produce is ripening
faster than expected,
they try to work it into another meal.
For example, overripe
broccoli could go into
broccoli cheddar soup
instead of being tossed.
Once inventory is stored,
restaurants on upper decks
put in food orders with Jaret.
Chefs will come downstairs,
pick up their order,
and cart it away to be cooked.
That's where this guy comes in.
German Eladio Rijo Rijo:
Any food on board this
beautiful ship, anything you're eating,
is my responsibility.
Whenever you have beautiful
potato fry, it's mine.
Rice is mine, pâté is
mine, pastry is mine.
Salad, shrimp, whatever you're
eating is my responsibility.
Narrator: Rijo's team of 280
chefs run the kitchens 24/7.
Each chef works 10- to 12-hour days.
Contracts typically last four months,
without a single day off.
Rijo: Some of the people start to work
at 8 p.m. in the morning
all the way to 2 p.m., take a break,
come back again 5 p.m.,
feeding by 9:30 p.m..
Then other group starts to
work at 10 p.m. in the night,
all the way to 10 a.m. in the morning.
So we cover day and night productions.
Narrator: Chefs on board cook up
nearly 100 different menus every week.
All the menus are developed
at Royal Caribbean's Miami headquarters.
And every week, chefs stick
to the same rotation of menus,
cooking up everything from racks of lamb
to hand-rolled sushi.
The food has to be diverse to match
Symphony of the Seas'
international passengers
vacationing at all kinds of price points.
Rijo: We try to please everybody
and to make sure that everybody
find what you're looking for.
Narrator: All the cooking
happens in 36 kitchens,
or galleys, as they're called on a ship.
There are 12 specialty
restaurants on board,
costing up to $50 a person,
and each of those restaurants
has its own small galley.
In those tight quarters, chefs crank out
the same menu every day.
At Jamie's Italian, it's fresh pasta.
At Hooked, it's over 2,000
oysters shucked per cruise.
But the largest amount of food is reserved
for the main dining room,
which spans three decks
and serves up to 6,000 people a night.
Eating here is included in your ticket.
Before food heads up to the main galleys,
it starts in one of the
prep kitchens, off I-95.
There's a butcher shop.
De Silva: Butcher! Good morning!
These are the gentlemen looking after
all the meat cuts.
Narrator: The butcher goes through
about 15,000 pounds of beef
and 9,700 pounds of chicken each week.
There's also a veggie-cutting room
and a fish-thawing box.
Lobster is the most popular
dish in main dining.
The ship goes through about 2,100 pounds
of lobster tails every week.
Finally, the food heads
upstairs to the main galley.
The ship's biggest kitchen
is broken down by categories.
Desserts, bread, cold food, and hot food.
In dessert, chefs whip
up cakes, chocolates,
and 100 different types of pastries.
Over in the bread bakery, they make
40 different kinds of bread
from all over the world,
all from scratch.
But the real hustle comes
just before the dinner rush.
6,000 hungry passengers
in the main dining room.
Remember Rijo?
Before dinner prep starts,
he has to approve all the dishes.
Narrator: Rijo tries each dish
and gives his critiques.
Narrator: Chefs take his
notes and get cooking.
Chefs can see a tally of each
dish ordered up on screens.
The system also keeps track
of how much inventory is used.
In the cold room, salads and appetizers
like carpaccio come together.
In the hot room, chefs dish out soups,
sauces, sides, and mains.
Narrator: Finally, waiters
deliver those dishes
to hungry passengers out in main dining.
Between the chefs, inventory crew,
waiters, and dishwashers, it
takes a team of 1,085 people
to keep this massive operation going.
Together, they cook nearly
11 million meals each year.
And they're doing it all on a moving ship.
Gentile: The ship is rocking,
then all the equipment
is built to the ship rocking.
And in whatever moment,
maybe the ship moves,
somebody don't put one
break in one trolley,
and you see that trolley flying away.
It happen.
That's why all the cooks
always pay attention with that.
Narrator: But if crew members
are doing their job right,
passengers won't even know
any of it's happening.
They'll just get back to eating
their eighth meal of the day.
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