Cooking demonstration and Galley tour
2 days before we get off the ship in Auckland. It has gone fast.
Watched a funny cooking show done by the head chef. I learned some great tips from him that should be put into practice at the HYC. The cruise ships have to perform at the highest standards of culinary hygiene. ie. They rinse off a whole head of lettuce, then dunk it in chlorine and water (just at 50/million), then rinse and hang to dry. They use 5,000 pairs of gloves a day. They recommend using gloves for all cooking. We got a tour of the galley. It is totally stainless steel including the ceiling. It is thoroughly cleaned 4 times a day. The ice machine is sanitized once a week just like the Hudson Yacht Club. If you show any sides of sickness you are confined to your cabin and we saw a cart that is called the "Hit Squad". (Like the crash cart) nearby.
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