This is the not so romantic side of Ocean Travel, well, at least most of the time I suppose it´s not. I haven´t contemplated the possibility of the crew having little love stories. The chef and the busboy, or the head waitress and the dishwasher, one never knows. After all, there are enough crew on board to start their own small town society. Anyway, this is the part about one of the many kitchens on the vessel, and I think that it´s the biggest kitchen, because it serves 1,300 eaters at a time. Not bad for a nutshell caboose, eh? The numbers of processed produce are staggering, and I really have my doubts that it can be done in a sustainable way. Sea travel is not a necessity anymore, it´s pure luxury for a single digit part of world population; not to mention the cruise ship industry... But hey, I don´t want to spoil the fun as I left my share of carbon footprint(s) along the way. The kitchen was impressive as it is. Think of the food which is kept in large amounts, the hands it´s going through during the course of travel and the special microorganism/hygiene situation on a ship. To know that not more disease outbreaks happen on ships is even more impressive. Having had the opportunity to get a glimpse into one of the many logistical areas on board was really interesting and revealing.

See the complete picture series of Trans Atlantic.