Day 7 – A Day at Sea

This was the day my kitchen geek side got to come out and play!

We started the morning taking a “backstage” tour of the ship: stepping into areas that most aren’t allowed, hearing stories about the Disney Cruise Line, learning about the themeing process that Disney incorporates into their cruises.

Our first stops were the adult-only restaurants on the ship: Palo and Remy.  These are the dressy restaurants, meaning dress pants and tie for men, and a dress for the women.  We did not eat in either of these.

Palo was beautiful. Palo on the Disney Dream An Italian decor setting and menu.  The chandelier was made to look like spaghetti and meatballs.  It had a very extravagant look and feel to the restaurant.

Palo's Chandelier

My favorite of the two was Remy’s though.  This was a French restaurant themed straight from Ratatouille!  Remy's Paris BackdropFrom the mice carvings in the chairs to the intricate artwork with the lights and the  Ratatouille in the chair design backdrop of Paris…Disney does themes right!

Next on our agenda was a media showcase with videos done by students from our class.  It was so cool to watch what they had accomplished and give me ideas for things I would like to do, learn, try with video in the future.  We discussed our likes and dislikes about each video, giving constructive feedback to each of the presenters.

Then my geekness showed!  We got to tour the kitchen for The Royal Palace!  So much silver!  So many fun-looking machines and equipment! Disney Cruise Kitchen Equipment I was in heaven.  The kitchen manager explained to us how they keep track of the meals served and what is available. Disney Cruise Food Pictures I especially liked how they had pictures of what each meal should look like to keep the wait staff from having to question what each dish was.  DSCF1858 Plus they just would go down the line and grab the meals they needed for their tickets so it was all very organized.  It.was.b-e-a-utiful. I want a kitchen like that!

The best part of that tour was the fact that I could finally get a chance to really understand what Mark was looking for when he talks about wanting a building that is big enough to handle more than one kitchen line.  I can see where are future needs to go and look forward to getting us to that point.


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