Eating is arguably one of the best parts of taking a cruise. From massive buffets to indulgent multi-course meals in the Main Dining Room, there's something for everyone to enjoy. While passengers only see the dining areas and final presentation, the true culinary magic happens in the kitchen, AKA the galley.
Each week, over 4,000 guests embark on Princess' newest and largest ship, the Sun Princess. Behind the scenes, a team of chefs and staff work around the clock to create an unforgettable dining experience, from quick bites at The Eatery for breakfast to indulgent meals in the Main Dining Room for dinner.
Recently, I toured the galley on the Sun Princess. Each day, 253 chefs make over 20,000 meals to feed the passengers and crew, and at any given time, there's about $6.2 million in food and alcohol onboard. It's the heart and soul of the culinary experience aboard the ship, with everything produced in the galley before being brought to its final destination via temperature-controlled carts.
The logistics behind serving over 4,000 passengers are complex—supplying, preparing, and serving the guests is no small feat. Princess Cruises strategically orders enough food to meet diverse dining preferences while minimizing waste.
Every 7 days, about 180 tons—equivalent to over 300,000 pounds—of food and alcohol are brought onboard. It's far more than the crew needs for the sailing; however, it's a carefully calculated approach to guarantee ample supplies on the ship should they encounter any delays at sea.
Recently, for example, Sun Princess was unable to return to Fort Lauderdale on schedule due to Hurricane Milton and spent an extra two days in the Caribbean. Had they only had enough food for the 16-night Transatlantic voyage, there would have been some hungry—and angry—guests!
During my tour, I was struck by the sheer scale of the operation. From the bakery, where fresh bread and pastries are prepared around the clock, to the main cooking stations that assemble everything from gourmet entrées for the ship's Main Dining Room to salads for the buffet, the volume of Sun Princess' food production was mind-boggling.
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24-hour bakery
As we were guided into the bakery, the air was filled with the tantalizing aroma of freshly baked goods. There's nothing, and I mean nothing, like a perfect dinner roll on a cruise ship!
Flour is the fundamental base for a variety of baked goods, like cakes, cookies, pastries, bread, and more. To produce these delights, the galley goes through over 1,300 pounds of flour daily!
Not only that, but they make their own chocolate from a rich powder to ensure they can create everything from decadent cakes to creamy mousses, allowing the galley to control the flavor and quality.
While creating yummy pastries and treats is undoubtedly important, the ship's wait staff plays a vital role in the passenger experience. Onboard Sun Princess, there are 417 waiters and over 100 bartenders dedicated to ensuring guests are well taken care of, whether in the Main Dining Room or at one of the many bars.
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Impressive equipment
The talented culinary team in Sun Princess' galley can't do the work alone. The industrial equipment helps reduce the required manual labor. High-capacity ovens, blast chillers, and automated mixers streamline the cooking process, allowing the team to prepare thousands of meals efficiently.
Perhaps the most important of these is the gelato machine. Princess Cruises is the only cruise line to offer authentic gelato outside of Italy. The Ospitalità Italiana designation was issued by the Italian Chamber of Commerce who ensured every step of Princess' gelato-making process met the strict standards set by official Italian auditors and experts.
The gelato is just one of three types of ice cream on Sun Princess. In addition to soft serve on the pool deck, Tyra Banks' ice cream, Smize & Dream, can be purchased. Gelato isn't included; however, if you have Princess Plus or Princess Premier, you can enjoy one of the delicious flavors for no extra cost, along with other perks like alcoholic beverages, Wi-Fi, and more.
Reduce food waste
Carlos Justina, Sun Princess' Food and Beverage Director, is proud of the upgrades to the ship's dining experience. However, offering an above-average culinary journey on a cruise comes with its own set of challenges, particularly when it comes to managing food waste.
Orders are placed three weeks in advance, but the week before, Justina looks at the previous week's consumption and adjusts the order as needed. This helps the team better match supply and demand while reducing excess and ensuring guests have a variety of dining options.
Other cruise lines, like Royal Caribbean, also take proactive approaches to minimize food waste. The parent company of Royal Caribbean, Royal Caribbean Group, plans to reduce food waste across the fleet by 50% by 2025.
Earlier this year, they announced they had achieved a 24% reduction in waste by focusing on the front end of the food system, helping to manage inventory management and issues in over-preparation.
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How to visit a cruise ship galley
You cannot walk into the crew-only area whenever you feel like it. Instead, passengers interested in getting a behind-the-scenes look at cruise ship operations must book a tour. In addition to the galley, you may visit other areas like the laundry room, engine room, and Bridge.
It's a good idea to reserve your spot early, as they're often limited. The cost varies based on the cruise line; however, you can expect to spend over $100 on a tour on Princess Cruises. Similarly, Carnival Cruise Line's "Behind the Fun" experience starts at $90 on older ships like Carnival Elation and goes up to $150 on their Excel Class vessels.
While there, remember the galley is a working kitchen. Avoid touching equipment and be mindful of the crew preparing meals.
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Elizabeth Wright
Elizabeth graduated from New York University's Arthur L. Carter Journalism Institute with her M.A. in Journalism in May 2023. Growing up, she had the privilege of traveling frequently with her family and fell in love with cruising after sailing on the Oasis of the Seas her freshman year of high school. She wanted to pursue a career that highlighted her passion for travel and strengths as a writer.
