Friday - We have seen many shows on board: song and dance, comedians, line dancing, gambling, but this morning we are watching a Culinary show starring the ship's Executive Chef Raggie Salfanha and the Maitre D'Hotel Silvio Zampieri. They prepared salmon and a black forest cake during the show. We also toured the galley. A few food facts on board as an average per day: 1,400 fish, 1,000 lbs poultry, 400 lb shrimp, 1,500 lbs beef, 1,200 lbs pork products, 300 lbs veal, 200 lbs lamb, 1,200 lbs flour, 100 gallons ice cream, 400 lbs butter, 6,000 lbs fresh fruits, 32,250 lbs vegetables, 2,300 lbs potatoes, 60 gallons coffee, 50 gallons coffee cream, and 300 lbs sugar. They serve 1,600 salads, 1,500 sandwiches, 400 lbs pasta, 550 gallons soup, 6,000 assorted pastries, 300 cakes and pies. There are almost 3,000 passengers and there are 1,100 staff serving us. 515 staff are in the kitchen or are waiting on tables.
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