After that we were invited on a tour of the top-side kitchen, which is adjacent to the dining room. The main kitchen is on the lower deck with two elevators transferring food up and down. It is almost four times bigger than this one. The head man is Executive Chef Leonidas from Greece.
The kitchen was clean as a whistle and very organized. There are 15 kitchen workers and two dishwashers. Items are prepared and cooked in lower kitchen, come up on elevators, and heated by convection oven, if needed. Sauced and garnished here and then served.
Plate stands help to make service efficient. The are 50 dining room tables of various sizes and 200 servings can be plated and served in 20 minutes.
Menus are planned six months in advance. Computers help to keep orders straight and timely. All meals, including breads, are prepared fresh daily and leftovers go to the crew.
Beverages of all sorts are prepped here.
After the tour we each got a bit of champagne and tasty caviar-topped appetizers. They were yummy,
As we entered the dining room for dinner, we met a crew "conga line" for a farewell toast. We weren't actually disembarking for a few days, but Captain Vladimir and his leadership team took time today to celebrate new friends and happy memories from our Viking journey.
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