Behind the Scenes on the Seabourn Sojourn: Part IV, The Chef

The galley of a ship is an impressive feat of organization, and the Seabourn Sojourn is no different. This is where much of the food is produced for the entire ship. Homemade ice creams, breads, those decadent almond croissants… they all come out of this galley. Is it really possible to go through 100 pounds of beef every single day, on a a ship with just 450 passengers? Find out here, as I talk with Chef Thorsten about consumption onboard. Many apologies for the sound quality, but Chef Thorsten has a rather low voice, and, well, we were in a working kitchen.

 

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