We had an opportunity to go on a tour of the ship's main kitchen, a kitchen that prepares and serves about 11,000 meals a day. A DAY!
A few fun selected factoids about the WEEKLY food consumption on board:
Meat and meat products - 11,830 pounds
Fresh vegetables - 137,500 pounds
Ice cream - 300 gallons
Eggs - 23,040
Assorted wines - 1,636 bottles
And finally, the executive chef, Marcus, (who we sat next to at lunch in Athens) greets Howard: