Kitchen Tour

　　The kitchen tour was great! It appeared there were several kitchens in the ship, and I was able to see one of them. Not hearing from the crew, but in my humble opinion, in some epidemics like Norovirus, the decentralization of kitchens would be much better placed to protect healthy passengers from the risk of infection. I'm not a specialist of the design of kitchens, but I realized that it was elaborately designed.
　　The cooking tables differed by its method, like boiling, frying, roasting, simmering, and so on. The several enormous fridges were set and I found some nice ideas for facilitating waiters' work around there. The kitchen staff members were supposed to cook for 2700 passengers and 1100 crew members. The crew have meals in the time slot when the passengers don't eat. That is to say, the kitchen would operate all day.
　　The guide told us about the purchasing of meat. In case of beef, they purchase a whole body of beef cattle and cut it into various parts in the ship, and they use all of them without its skin. Two processing specialists were on board. These stories surprised me. In the stockroom of wines there were numerous bottles. To my regret, I forgot to take pictures in the kitchen. I'll post a picture of a restaurant just before starting dinner time.

マラッカ海峡クルージング記：　厨房見学ツアー
　
厨房見学ツアーは圧感だった。厨房は船内に何カ所も有るらしい。そのうちの一つだけを見せてもらったのだが、実に機能的に造られていた。ツアーガイドから聞いたのではなく、自分が勝手に思いついたのだが、キッチンをいくつかに分けておくことはノロウイルス等による感染症対策としても有効と思われた。料理方法別に調理場が異なり、ウェイターが運びやすい工夫など随所に見られた。２７００人の乗客の食事と、１１００人の乗組員のまかない食を作っている。乗客が食べない時間帯にスタッフが食べるのだからほぼ２４時間稼働している調理場だ。肉の仕入れ方法を聞いたのだが、牛一頭の肉をまるまる積み込んで、船内に解体専門のスタッフが２人いて船内で捌いているそうだ。骨まで利用しているらしい。ワイン蔵も覗いた。かなりの数だった。厨房内の写真を撮り忘れ、セッティングを終えたばかりのレストランの写真をupします。