This story is made of numbers. In the kitchen of
the biggest cruise chip in the world, the numbers are impressive. The biggest
galley (kitchen) of this boat prepares 25000 dishes a day under the supervision
of the Austrian chef Johan Petutschning. Sailing in the hot waters of the
Caribbean sea, this boat uses 125000 eggs per week, 50000kg of ice per day,
10000 kg of shrimp per week and 7000kg of lobster per week. Every day before
dinner each dish is tasted by all the team of chefs, in order to improve
quality and perfectioning.