Have you ever wondered who is cooking on a large cruise ship?
For example, who’s cooking on P&O’s Pacific Dawn?
The catering on the Pacific Dawn is expertly managed by Ravindra Jadhav, who runs a tight ship, with 83 chefs and an all up kitchen staff of about 110. Executive Chef Ravindra Jadhav and his team have to be on top of their game to create a couple of thousand meals a day. On Ravindra’s all-embracing Galley tour on the Pacific Dawn, I only met happy, smiling faces, even though most of the staff members work a 12-hour shift.
Everybody knows exactly what to do, preparing for breakfast, lunch, tea or dinner, the kitchen is a hive of activity. Chopping, cutting, boiling, cooking, baking, steaming, frying; each “station” of the large Galley is efficiently organised. The team works well together, catering for every passenger’s craving, whim and appetite.
The enormous ovens programmed to have crispy, crunchy potatoes ready for every meal. A few dumplings in the making and grilling lamb cutlets to perfection
The bakers pull out continuously vast assortments of fresh breads from gigantic ovens. The machines beat my bread maker at home with its one loaf an hour!
Look at all the treats in the making – Even the chocolate treats are hand made
On the Pacific Dawn, there is no need to worry if you have any food allergies. You are guaranteed to be looked after. I have to eat Gluten free, and countless people have a myriad of different allergies, requiring a strict diet. The chefs gladly discuss and design your personal menu at the start of your cruise. They monitor your requirements to ensure that all your needs are met during the whole of your holiday.