24 January 2013, Singapore – National Geographic Channel will be featuring six mega kitchens which serve up to hundreds to thousands of people at Marina Bay Sands, Royal Caribbean’s Oasis of the Seas, Queensland’s Eatons Hill Hotel, Singapore Airlines Airbus A380, SeaWorld Orlando and Pitti Immagine Uomo at Fortezza de Basso.
Marina Bay Sands
Premiering tonight at 9pm on National Geographic Channel at StarHub TV Channel 411 and Singtel mio TV Ch 201 in Singapore, learn about the 450 chefs who work 7 days a week around the clock in 43 kitchens at the Marina Bay Sands and what it takes to feed 10,000 employees as well as guests.
Cooking just for the employees takes up two dining areas and one kitchen helmed by Chef Christopher Christie, segmented into three smaller kitchens to suit everyone’s needs. 1.5 tonnes of vegetables, 1.2 tonnes of meat and 3,000 eggs are used each day!
Singapore Airlines Inflight Catering for the Airbus A380
If you enjoy airline food as much as I do, you will be fascinated with the behind the scenes as this episode of Mega Food shows you how Zurich based Gate Gourmet prepares the meals for Singapore Airlines’s 500 people at 12,000 metres on the world’s largest passenger aircraft, the A380.
Producing an average of 50,000 meals daily for visiting and home-based airlines, Gate Gourmet serves up to 220 flights a day totaling around 15 million meals annually. The work for the catering team begins more than 24 hours before the aircraft touches down and it takes about 30 working staff to prepare the meals for Economy, Business and Suites class as well as the crew for one Singapore Airline flight.
Here are some interesting numbers
- 557 kilogrammes of Beef Tenderloin
- 769 Litres of Cream
- 96,150 Bread Rolls
- 10,000 cakes for dessert
- 10 tonnes of flour
- 2.5 tonnes of almonds
- 54,000 cubic metres of warehouse space
- Over 50 menu choices
- More than 1,500 meals on a full A380 flight
- One Kitchen, Five hours to cook them all
The food has to be reach 10 degree Celcius in four hours. If take more than four hours, they have to cook it all over again. All airline kitchens use the cook and chill method to ensure food is safe as bacteria grows between 30 to 60 degrees celsius)
Another department washes the 100 trolleys of 10,000 individual components. 70,000 pieces of cutlery are washed and sorted daily.
Catch this episode on Valentine’s Day 14 February 2013.
The other episodes are on 31 January, 7 February, 21 February and 28 February.