Cruise and Ferry Review - Summer/Spring 2020

1 8 9 “The galley is the heartbeat of a smooth, efficient operation” chosen. Our large ovens and grills are integral to a smooth-running kitchen, and our large tables make it easier for kitchen staff to maintain quality while preparing and plating the huge volumes of food we deliver in a service. For example, our chefs and cooks prepare all our pastas and bread daily, and you’ll normally find a team preparing a variety of freshly baked goods around a large galley table all at once.” The cruise line recently refurbished its 6,296-passenger Oasis of the Seas as part of a US$165 million amplification programme and debuted its first barbecue restaurant onboard. “Portside BBQ serves up the real deal; it’s an authentic barbecue experience that combines the best-in-class styles from across the US,” D’Souza explains. “From smoked marbled brisket to turkey legs, the meat-packed menu we designed can only be cooked to perfection with the right, specialised equipment and style. It is for this reason that we constructed a dedicated galley, so our pit master can properly slow smoke every meat just right.” This dedicated galley won’t be a unique sight on Oasis of the Seas though. “Our guests have given Portside BBQ rave reviews, and we’re looking forward to introducing it onboard Allure of the Seas when she’s amplified and sets sail from Barcelona, Spain in May on week-long Western Mediterranean cruises.” CFR Personalised plans Pans for perfection International catering and training provider MCTC works with ship operators to transform galleys into fully fledged catering facilities by creating a standardised department with tailored processes and procedures. While the firm encourages chefs’ individual creativity, these checklists and systems must be in place to ensure best practices and consistent quality standards. MCTC’s kitchen designs follow industry regulations to guarantee proper food handling and processing. When creating personalised plans and galley layouts for its customers, the firm considers the whole supply chain, from the moment that provisions arrive onboard, up to the recycling process. Ipinium’s oven pans were created to reduce costs, raise the quality of food, bring sustainability into the kitchen and use less space, less time and fewer staff for culinary duties. Compared with other forms of cooking and equipment, griddles have many downsides. They involve a lot of labour and often cause uneven cooking. Food cooked with a griddle must regularly be finished off in the oven. Ipinium’s oven pans enable chefs to fry and grill directly in the oven because of the patented heat transferring materials, empowering cooks to create better food in half the time. Removing the griddle from the cooking process ensures perfect and even results.