Life in the Galley
We have little or no fresh product. Everything is dry, frozen or canned. Except for some fresh produce that the planes will bring every so often, all the food for the season is already here. That’s a lot of food. We have menus. We could be missing half the ingredients for a menu item. I have been told to figure it out and make it up. So that’s what I do. My favorite part of the day is smashing the frozen vegetables. I like to take out the 30 pound case of frozen diced onions that has become one giant glacier in itself and get the ice axe to smash it up. I have mastered the use of powdered milk as a substitute for heavy cream. The ingredients change every day. You never know what’s going to show up at the next delivery. Then we have random cool stuff. Like, one small bottle of truffle oil. What the hell am I going to do with that for 1000 people? A bag of Hawaiin salts. Bags and bags of dry lemongrass that has no flavor at all. Tons of curry pastes. Lots of asian ingredients. Even powdered coconut milk. Then there is the food that is buried. Buried in the warehouse. We haven’t had roast beef on the deli because a 1000 pounds is buried.
No dinner tonight, it’s buried.
Posted by
at
20:43:06
