Goin’ Cruising #9
Day Six – Willis Island/Sea Day
After enjoying our visits to Airlie Beach, Cairns and Port Douglas, a day at sea provided a welcome opportunity to relax. We shopped at the duty free stores, lost yet again in the tie break of the Cake and Coffee Trivia competition and went for our morning walk around Deck 14. To maintain this demanding schedule we needed sustenance, and it was provided by the delicious food at the Waterfront Restaurant.
We ate almost exclusively at the Waterfront during our cruise, and every meal was excellent. We were delighted by the efficiency and grace of the restaurant staff and amazed at how quickly we were served. We wondered how all this food was created day after day; with more than 1500 hungry passengers on board Pacific Dawn the demands would be enormous. So when the chance came to experience first hand how all this wonderful food is created, we joined in with equal parts enthusiasm and curiosity.
First we went to a culinary demonstration in the Marquee Theatre. Executive Chef Alexander Keck and Maître d’Hôtel Darren Cholerton entertained us with a humorous commentary, often poking fun at each other while creating Broccoli, Scallop and Bacon Risotto and Crème Caramel.
While the dishes were cooking, we learned that all the food served on board Pacific Dawn is sourced in Australia and, for a seven day cruise, 250 pallets of supplies are delivered to the ship.
The scents wafting from the cooking station on the stage were enticing and we eagerly raised our hands when Entertainment Director Zoltina-J asked for taste testing volunteers. Mr ET was among the lucky ones to be chosen and he joined the others on stage for a close up view of the cooking.
His verdict on the risotto: “10 out of 10!”
When the demonstration was finished we headed to the Waterfront Restaurant for a behind the scenes walk through the kitchen, where staff members were busy preparing the lunch menu.
Of course, when food is consumed, there is always washing up to be done. Around 32 000 plates and 30 000 pieces of cutlery are washed every day. We made sure not to stop in the cleaning area in case we were conscripted!
Later, when we returned to the Waterfront, we sat down for lunch not just with healthy appetites but also a deeper appreciation of those who helped to bring such delicious food to our table.
Amazing! That is the last thing I would have thought you could have a peek at – the planning that goes into the menu and the sheer volume of ingredients ……. Oy-vey!! Great photos as ever!!
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Thanks CC. I can’t imagine how they organise that volume of food every day but I guess they have it down to a fine art. It was certainly very efficient.
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Wow! Isn’t that amazing! I can’t imagine cooking, serving and cleaning up after 1,500 guests three times a day. We served and cleaned up after about 20 guests and 17 helpers last night, and it was a five-hour event for us. We washed about 120-150 glasses alone. Whew!
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What a task that would have been. So many glasses.
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It was, but not as much as serving 1,500 people. That’s unbelievable, isn’t it?
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And always with a smile.
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Yes!
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Wow, they’re really passionate about the things they do everyday. It’s a big responsibilities feeding a lot passengers, but at the end of the day, there’s always something inside them that would satiate their inner being.
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The staff did an amazing job.
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Unbelievable how they can cook, serve and clean up several times a day and make everything look easy and taste delicious. Great post. Thanks for sharing and reminding us of this behind the scenes crew.
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And they always did everything with happy smiling faces. We were so grateful for all the wonderful service and delicious meals.
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It’s true, the days at sea are sometimes very welcome because days in port are so active. That watermelon carving is wonderful!
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It’s kind of nice to not have to go anywhere or do anything much. It makes a lovely change.
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I could NEVER be a chef 🙂
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I actually thought about it when I was in high school. I did some work experience at a local restaurant and changed my mind! The hours are so difficult.
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Not to mention the cooking! 🙂 🙂
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I love cooking but maybe not all the time and not in those quantities. What I did like was all the machines to do the menial jobs. They had the most amazing potato peeling machine. Chuck in a bag of potatoes, turn on the machine and hey presto, perfectly peeled potatoes in a flash.
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WOW! The cruise is worth going on just for the food alone! There seems to be a lot of negativity in the news lately about cruise ship food, but this post shuts that down completely. What an amazing crew they must have been 😀
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Every meal we had was delicious and beautifully presented. I certainly couldn’t complain! The best thing was the portions were just the right size, so I could eat a three course meal and feel like I had eaten just enough. It was really well done.
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I’ve never been on a cruise but have always been amazed by their ability to take care of so many people at one time – like a city on the water. Interesting lecture and tour you took, and that watermelon carving is a true piece of art. 🙂
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This was our first cruise and we were so impressed with the staff. They were all so helpful and positive and always with a smile. It must not be easy to maintain that all the time.
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Fun to see the behind the scenes. That watermelon sculpture is amazing!
Your blog must be showing up in my reader but I never think to go there. Do you know how I get email notifications?
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There were three watermelons, all different and all amazing.
There is a follow button on the right side bar and you should get email notifications. But there is a blog I follow and I never get a thing even though I know I’m following and in the list of blogs I follow it says I do. Frustrating.
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I clicked on that button on the right side bar! Darn Mr. WordPress!
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I have a post scheduled to publish on 29 August. I hope you receive an email notification for it.
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I’ll watch for it and let you know.
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What a great opportunity to be able to see behind the scenes, and to learn about the logistics of the catering operations – I am always fascinated by that sort of thing. I think you were wise to steer clear of the washing up area! Isn’t that watermelon carving fabulous?
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There were three watermelon carvings but this one was the best.
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The carver must be very talented to be able to do something like that.
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Hey, I’ve missed some good stuff here! A cruise! How cool. Where exactly are you going? I’ve missed some posts of yours. Love the restaurant. And that water mellon…those guys must have spent hours designing that thing let alone cut it like that.
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It was cool. We did a week long cruise up the Queensland coast to Port Douglas in June.
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jealous here!!!
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This morning we are in Falmouth in Cornwall and the maritime theme continues. Our airbnb apartment is up a steep hill and has large picture windows. I am looking out over the mouth of the river and there are dozens of little boats moored. It’s so beautiful.
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Umm…is this what they call rubbing it in!!! I had a bad experience with airbnb last summer…
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That’s pretty special, getting to see what gets on behind the scenes. Great post Carol.
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It was one activity we made sure we went to and we really enjoyed it. The cooking show was fun.
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Great post!
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Thanks. Glad you enjoyed it.
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