Eastern Caribbean Cruise Eurodam on Holland America Line
Day 2 Sun, 1/09 At Sea
Entertainment - Nightlife, featuring the Singers & Dancers of the Eurodam
The ladies decided to take a tour of the kitchen where a staff of 150 people prepare 90% of the food for approximately 2,100 guests and almost 850 crew members. We started in the "Coffee Pantry" and headed to the "Dishwashing Area". All the room service orders are prepared in the "In Room Dining Kitchen". The "Cold Kitchen" is where all cold appetizers, cheese platters and sandwiches are prepared. The two service elevators bring the Chefs to the A and B decks where the Bakery, Lido Preparation, Butcher Shop, Fish Preparation, Fruit & Vegetable Preparation and Storerooms are located. The bakery daily produces 140 loaves of bread, 120 loaves of French bread, 5000 dinner rolls, 1000 croissants and 1000 Danish. They bake the hamburger buns and Frankfurter rolls. Eventually we walked by the Hot Kitchen where all the warm meals are prepared. The final stop was the Pastry shop where the Chef and his 6 assistants prepare a wide variety of homemade desserts, pies, cookies, chocolates, etc. It is amazing the amount of food prepared during the week!
Meat-11,830 lbs; Poultry-3,814 lbs; Fish-1,875 lbs; Seafood-2,575 lbs; Butter and Margarine-1,675 lbs; Fresh Vegetables-137,500 lbs; Potatoes-7,750 lbs; Watermelon-2,300 lbs; Dairy-5,500 qts; Ice Cream-300 gallons; Eggs-23,040; Sugar-950 lbs; Individual Sugar Packages-24,000; Rice for crew-3,500 lbs; Flour-3,150 lbs; Sodas-362 cases; Beers-332 cases; Champagnes & Sparkling Wines-450 bottles; Wines-1,636 bottles and Water-280 cases