In Crystal Cruises®, Onboard Pursuits

Crystal Serenity’s Galley Secrets: By the Numbers

Galley staff prepare dinner for Crystal Dining Room guests (Photo by Mimi Kmet)

By Katie Jackson

It’s an age-old question. “How do they do it?” Feeding 1,200 guests and 655 crew is no easy feat. Serving best-in-class cuisine is even harder. Do it for several days, or weeks, in a row, while at sea, and some will swear magic is involved. But it’s not. While we can’t share all of Crystal Serenity’s secrets, or recipes (they’re copyrighted), here are some fast galley facts to help paint a picture of the impressive process.

150 filet steaks are served in the first 60 minutes of dinner service in the main dining room.

The executive chef plans the menu about 4 months in advance. For each formal night on the itinerary he needs to count on having at least 700 lobsters on hand.

A Crystal Serenity chef sources the freshest herbs from the living garden at Tastes.
A Crystal Serenity chef sources the freshest herbs from the living garden at Tastes.

Each of the main galley’s 4 kettles holds 150 liters. That’s the equivalent of having 4 bathtubs full of soup!

Speaking of bathtubs, the average amount of ice cream served each day could easily fill a standard American tub holding 42 gallons or 168 quarts. That’s 340 pints of Ben & Jerry’s. In 24 hours!

Guests also get their nutrients from fresh salads, 200 lbs/day, and fresh fruit, 2,000 lbs/day.

Approximately 755 lbs of seafood is consumed each day. 5 lbs of that is in caviar!

50 minutes before service, the waitstaff gathers in front of “show display” dishes where they are briefed on all of the components including potential allergens.

A lamb entree featured on Prego's "Modern Cuisine" menu.
A lamb entree featured on Prego’s “Modern Cuisine” menu.

Work is divided among 90 chefs including 6 pastry chefs, 3 sauciers and at least 1 kosher chef. They work 10 hours a day, 7 days a week, and to accommodate 24/7 room service, there are always at least 2 chefs in the main galley.

Who is behind the 500 lbs of beef, 850 lbs of poultry, 380 lbs of pork and 150 lbs of lamb served each day? Carnivores can thank the butcher and his team who work in the coldest conditions on the ship.

Guests never see them, but the 10 dishwashers and 4 scullery men constantly scrubbing and polishing pots and pans are just as important as the front-of-house staff.

The culinary experience aboard our luxury ships has long been a highlight for the world’s most discerning travelers. Taste for yourself. Book now for the best value.

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  1. Thomas Conn
    5 years ago

    Loved the blackened sea bass at the sushi bar !

  2. Barry Ross
    5 years ago

    As passengers we take everything for granted because everything is done smoothly with no fanfare.

    We are very seasoned travelers and look forward to our two cruises already booked for next year.

  3. Mary Parker
    5 years ago

    I may have gotten my love of the Sea from my dad who was one of those scullery men in the bake shop of the S.S. Lurline for a time int he mid-thirties! He encouraged me to try cruising as a vacation option and it TOOK! Now I look forward to each Crystal cruise as I book my next adventure.

    1. Candy Hitchcock
      4 years ago

      Hi Mary Parker,
      Just saw this and it brought back memories, my family sailed on the S.S. Lurline in 1964, when my father was transferred back to the mainland. We lived in the islands for 3 years while my dad was stationed with the US Navy.

  4. JanIe Wallace
    5 years ago

    Now that I have read about the talented staff, I look forward to our cruise in October 2016!

  5. Virginia Davidson
    5 years ago

    This is fun information. I’ll be thinking about all of this when I cruise in November.

  6. Bruno Cazzaniga
    5 years ago

    We’re looking forward to go on board Symphony next Wednesday in Venice. In the meantime sunny greatings from Lucerne / Switzerland


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