Nowhere is the sheer volume of food on a cruise more apparent than on a boat like the Queen Mary 2. Feeding 2,400 guests each day three meals a day means that up to 15,000 meals are served on a daily basis. Add to this the fact that the Queen Mary 2 only uses Wedgwood crockery and linen napkins over disposable ware. This makes the operation larger than one could ever consider.
The role of the executive chef for the Queen Mary 2 falls to Nicholas Oldroyd a chef from Yorkshire who has 15 year's experience on cruises. He oversees the 163 chefs under him who work in each of the ship's eight galleys which are operational for 24 hours a day.
Wearing his cloche and chef's whites, Nicholas stresses that everything on the Queen Mary 2 is made from scratch every day just before serving. We watch as chefs plate up prawns for the upcoming lunch. Each serve is portioned identically using rings and these are placed in holders waiting for guests' orders.
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http://www.notquitenigella.com/2014/03/12/queen-mary2-food/
