Ruby Princess Galley Tour: Beyond the Recipes

In the realm of my usual culinary chronicles, where I conjure up recipes to tantalize taste buds, this narrative takes an unexpected turn with an exploration of the Ruby Princess Galley Tour. Picture a 10-day sojourn aboard the magnificent Ruby Princess, cruising the high seas with my family, a floating gastronomic paradise. Yet, here lies the twist—I adhere to kosher dietary laws. While the savory aromas wafting through the ship's galleys may not be within my culinary reach, my appreciation for the intricate process, meticulous preparation, and artful presentation of each dish is unparalleled.

Introduction - Ruby Princess Galley Tour

Galley Section	Daily Output	Notable Figures
Fish Preparation Area	1,700 lbs of fish
Meat Preparation Area	1,400 lbs poultry, 1,700 lbs beef, 1,400 lbs pork, 300 lbs veal, 200 lbs lamb
Garde Mange (Cold Kitchen)	1,600 lbs of salad, 400 lbs of shrimp, 13 gallons of mayonnaise, 1,500 sandwiches
Soups, Pastas, Vegetables	500 lbs of pasta, 2,700 lbs of potatoes, 2,500 lbs of vegetables, 550 gallons of soup
Bakery	1,500 lbs of flour	Sweet rolls, Vol-au-Vents, Bread rolls, Breadsticks, Pizza, Croissants, Biscuits
Pastry Shop	6,000 assorted pastries, 100 gallons of ice cream, 300 cakes and pies
Fruit and Cheese Pantry	400 lbs of butter, 6,000 lbs of fresh fruit	Assorted fine cheeses, variety of crackers
Coffee Pantry	470 gallons of coffee, 62 gallons of coffee cream, 400 lbs of sugar
Dishwashing Area	70,000 dishes, 21,500 glasses washed daily

After navigating the vast oceans of culinary exploration from my home kitchen, I found myself aboard the Ruby Princess, a regal vessel built in Italy, captained by an Italian, registered in Bermuda, with a head chef hailing from India, overseen by a Romanian maitre'de, and a predominantly Pilipino kitchen staff representing 50 countries. As someone passionate not only about food but also about the intricacies of how businesses operate, an invitation to peek behind the scenes, to witness the inner workings of the galley and the provisioning process, was an exquisite treat for me.

The Galleys - Ruby Princess Galley Tour

Embarking on the Ruby Princess is not merely a cruise but a journey into the culinary heart of the ship, unveiling not just one galley but a culinary armada comprising seven galleys that collectively fuel the ship's gastronomic prowess. This floating kitchen brigade is a microcosm of the diverse world it sails through—reflecting a global spirit.

The galley teams collaborate seamlessly, each with a specialized focus. From the bustling fish preparation area to the aromatic bakery, the entire operation is a synchronized dance. A glance at the crew reveals a tapestry of diversity: an Italian captain steering the ship, a predominantly Pilipino kitchen team, and a mosaic of nationalities contributing to a culinary spectacle that transcends geographical boundaries.

Ingredient Selection and Preparation

Galley Section	Daily Output	Notable Figures
Fish Preparation Area	1,700 lbs of fish
Meat Preparation Area	1,400 lbs poultry, 1,700 lbs beef, 1,400 lbs pork, 300 lbs veal, 200 lbs lamb
Garde Mange (Cold Kitchen)	1,600 lbs of salad, 400 lbs of shrimp, 13 gallons of mayonnaise, 1,500 sandwiches
Soups, Pastas, Vegetables	500 lbs of pasta, 2,700 lbs of potatoes, 2,500 lbs of vegetables, 550 gallons of soup
Bakery	1,500 lbs of flour	Sweet rolls, Vol-au-Vents, Bread rolls, Breadsticks, Pizza, Croissants, Biscuits
Pastry Shop	6,000 assorted pastries, 100 gallons of ice cream, 300 cakes and pies
Fruit and Cheese Pantry	400 lbs of butter, 6,000 lbs of fresh fruit	Assorted fine cheeses, variety of crackers
Coffee Pantry	470 gallons of coffee, 62 gallons of coffee cream, 400 lbs of sugar
Dishwashing Area	70,000 dishes, 21,500 glasses washed daily

The heartbeat of any culinary masterpiece lies in its ingredients. The Ruby Princess galley orchestrates a meticulous process of selecting and preparing fresh ingredients sourced globally. The shopping list reads like a world tour—fine cheeses from Italy, England, the United States, Scandinavia, and France; choice beef and poultry from select regions; and fresh fruits and vegetables from the bountiful fields of California and Florida.

Behind this seemingly routine shopping list is a logistical marvel. On any given cruise, the galley team handles a staggering 110 to 115 tons of food, a symphony of flavors waiting to be composed.

Culinary Teams - Ruby Princess Galley Tour

A voyage into the galleys introduces us to distinct culinary teams, each responsible for a specific facet of the culinary experience. The fish preparation area, a hub of activity, sees three butchers expertly cleaning and portioning an average of 1,700 pounds of fish daily.

Meat

The meat preparation area is a hive of activity, with five butchers and their assistants slicing and portioning an array of meats—1,400 pounds of poultry, 1,700 pounds of beef, 1,400 pounds of pork and pork products, 300 pounds of veal, and 200 pounds of lamb daily.

Garde Mange

Garde Mange, the cold kitchen, is a haven where salads, fresh fruit displays, and cold dishes come to life. The daily output includes an average of 1,600 pounds of salad, 400 pounds of shrimp, 13 gallons of mayonnaise, and 1,500 sandwiches.

Soups, Pastas and Vegetables

The section dedicated to soups, pastas, and vegetables is a realm of creativity, with 13 crew members conjuring up 500 pounds of pasta, 2,700 pounds of potatoes, 2,500 pounds of vegetables, and 550 gallons of soup daily.

Bakery

In the bakery, enveloped in the aroma of freshly baked bread, 10 bakers work their magic, producing daily delights such as sweet rolls, vol-au-vents, bread rolls, breadsticks, pizza, croissants, and biscuits. An average of 1,500 pounds of flour is used daily.

Pastry

The pastry shop, a realm of sweet alchemy, witnesses 13 artisans crafting 6,000 assorted pastries, preparing 100 gallons of ice cream, and serving 300 cakes and pies daily.

Fruit and Cheese

The fruit and cheese pantry is a sensory delight, with six crew members arranging fine cheeses and fresh fruit. An average of 400 pounds of butter and 6,000 pounds of fresh fruit are used daily.

Coffee

The coffee pantry, manned by a team of three, ensures a daily consumption of 470 gallons of coffee, 62 gallons of coffee cream, and 400 pounds of sugar.

The Creations - Ruby Princess Galley Tour

Dishwashing

The dishwashing area is a behind-the-scenes marvel, with a total of 57 people working tirelessly to wash 70,000 dishes and 21,500 glasses daily.

The Crew's Mealtime

Beyond the culinary extravaganza for passengers, a post-serving routine unfolds for the crew. With over 1,100 crew members on board, the logistics of feeding this vital team are as intricate as the culinary symphony playing out in the galleys. The crew's dining experience is a crucial part of maintaining the seamless operation that keeps the Ruby Princess sailing smoothly.

Conclusion - Ruby Princess Galley Tour

My Ruby Princess Galley Tour was a revelation of the immense coordination, skill, and dedication required to create a culinary experience that transcends the ordinary. It's not merely a symphony of flavors but a harmonious convergence of diverse talents, cultures, and ingredients.

For someone like me, who navigates the culinary world with kosher constraints, this journey into the heart of the Ruby Princess' culinary command center was a feast for the senses—a visual and olfactory odyssey that underscored the complexity and beauty of the culinary arts. The symphony of flavors may not have been within my reach, but the inner workings, teamwork, and sheer volume required to feed 3,080 passengers over a 10-day journey were a culinary marvel to behold. It's a testament to the unsung heroes who orchestrate this culinary symphony, turning each meal into a memorable experience on the high seas.

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