kitchen confidential
(title: kitchen confidential) okay, so i don't cook. can i just put that out there? so, thinking about getting food out for nearly 4,000 passengers, 1500 crew members... didn't even know where to start. luckily, the great minds in the kitchen have it all figured out, and to a science. (id: naveen quadros, executive chef) chef... (id: naveen quadros, executive chef) yeah... (id: naveen quadros, executive chef) fifteen thousand meals a day. that's right.
i cannot wrap my head around it. what's the key to keeping everything moving the way it does? it's remarkable! how do you do that? it's just organization. good planning and organization. whose good planning, whose, is it you? yes, of course it's me. the way the people who run the kitchen work together in concert, almost. the precision is remarkable. there's no other way to feed all these people if you're not working together. so the term "too many cooks in the kitchen" does not apply. not only is the food delicious once you've met it there on the outside of the kitchen,
but the inside of the kitchen is spotless. it seems like the minute a piece of food hits the counter, someone's wiping away the rest. when i walk through the kitchen here, my mind is totally blown. to me this is one of the great wonders of the world. (server enters automatic revolving door)
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