Cruise ships are basically floating hotels that can take you all over the world. These massive ships often include live entertainment, fitness facilities, and countless restaurants serving cuisine from all over the world.

In this article, we’ve compiled five surprising facts about food on cruise ships that you likely did not know before. You’ll be amazed at how much work goes into keeping a cruise ship running!

The kitchens are massive

Kitchens on cruise ships are massive unlike the kitchens in normal restaurants. Chefs on cruise ships require supersized stations that can produce larger quantities of foods and sauces, like 60-80 liters of gravy or glaze. A cruise ship with 3,500 passengers  uses around 600 pounds of butter per day, 250,000 eggs per week, and 170,000 pounds of fresh fruits and vegetables per cruise. In addition, large vessels may have upwards to 200 staff members alone working in the kitchen!

Local ingredients are the real secret

To keep their dishes fresh, cruise ships pick up ingredients at the ports that they are docked at. For example, Princess Cruises teamed up with Chef Angelo Auriana to make dishes that feature old-world grains.

“In my hometown of Bergamo, Italy, I was born with an appreciation for the beautiful flavors of Northern Italy that I love to incorporate into my cooking,” Chef Auriana said. “Now I’m pleased to share that appreciation through the delicious menu items we make fresh daily and serve exclusively onboard.”

Chefs are expertly trained

Some of the best chefs in the world work on cruise ships! One of these chefs is award-winning chef Ernesto Uchimura, who has drawn on his wealth of cooking experience to create a great atmosphere at his cruise ship restaurant.

“Consider the staff your friends,” a rep from Princess Cruises said. “Do ask them for recommendations on where and when to eat.”

You also should not be afraid to ask for gluten free pizza, non-dairy, vegetarian, or vegan dishes, as there are meals that will suit every guest.

Guests and destinations do inspire the menus

Carnival Cruise line has said that they draw inspiration from specific destinations and guests to ensure that each bite or sip is pleasing to their customer base.

Mixologist Rob Floyd explained that it’s all about the Three T’s: taste, technique and tale.”

“First and foremost is ‘taste,’ as interesting ingredient combinations produce delicious flavors,” he said. “The second element, ‘technique,’ refers to the skill and craft that goes into creating each drink. And last but not least the ‘tale;’ a creative and fascinating inspiration behind each unique cocktail.”