Everything is ready to go, we just have to pack our bags and catch our flight. I ended up doing some real work before even getting to the boat; I ordered food for 65 people for a month. Not being there made it a little more difficult, I don't know what equipment they have, what spices they still have in stock or what kind of cleaning supplies they use.
Luckily I know the current cook, Jessica, so it was just a matter of getting in contact with her and I know Dina who use to work for Class Afloat when they had Concordia. Jessica and I mostly discussed what equipment they had on board along with the current inventory and an interesting habit of the Norwegian crew. The captains especially like to have a meat and cheese platter with breakfast and lunch. When I talked with Dina she covered aspects more related to the kids, the foods they like and how to befriend them so they can help you. The main galley is far from the walk ins so it will be beneficial if I can trust some kids to get me things and not worry that they are picking at other things in the fridge. Also to start some kind of baking club be it bread or desserts, it’ll be something fun for them and a break for me.
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