The pilot is on board. The first officer, the "Europe" from the port control, there instructions on the radio: Sure eighth in Spring, Vorleine Fier, one o'clock-one o'clock aufkürzen. To German: Cast off. Captain Jan Friedrich Akkermann still has a handy tip: "Be careful, not that you are familiar with the rear drive through the mud." The "Europe" is on course Barcelona.
In the kitchen while you prepare the menus for the four restaurants. It is the last evening before the end of a journey in which love is Rustic ascended. With truffles gespickte Perlhuhnbrüstchen on Rahmpolenta, fried salsify to Barolojus or half lobster sauce with white wine and cognac foam are delicious, but after many days of haute cuisine is Holsteiner duck with potato dumplings for the guests of the hit. Or chips.
But tonight, many of the 200 chips are prepared to stay: The weather promises more than just a stiff breeze, more than six wind strengths, there also comes the "Europe" to the swings. "Is the sea calm, remember you do not often that one is working on a ship," says Matthias Mayr, one of 45 chefs.
But today, you notice it. Since Portholes be closed, secured and Servierwagen grid hochgeschoben so pots do not slip from the stove, which is still not always be prevented. The Strait of Bonifacio, which account for only about twelve kilometers wide strait between Sardinia and Corsica, is notorious for its harsh weather conditions. The waves beat violently against the bug, on deck, ten winds measured: This means hurricane strength.
Bouillon in strong waves
Stefan Wilke chef has his chair in the office attached to allow the menus for the next few days plan. Even the one or the other chef is a little pale around the nose. "I was lucky so far," says the 29-year-old from the Wilke Ländle, "seasick, I am not yet become. I am rather tired of strong waves." So almost "business as usual, just quieter.
BOOK RECOMMENDATION JäkelLutz Lutz Jäkel: "Enjoy the world's oceans." New Umschau Verlag, 192 pages, 34.90 Euro.Einfach directly and conveniently in blogs shop today especially suites service to do so. Popular dinner at up to eight-meter high waves: broth without deposit or only half servings. Or nothing. Rumms, and already has a plate from the bar adopted. Some cooks put film in order to prevent slipping. While outside the sea rages, it is in the kitchen for a change quietly. Reversed roles.
Frühaufsteherfrühstück, breakfast, morning bouillon, lunch and dinner, afternoon coffee and tea with pastries, hot waffles, midnight snack, these are the temptations of the approximately 400 guests at the "Europe" - in a calm lake - challenge. 4000 calories a day is here, every passenger on average to be at the end of a journey is the wardrobe no longer quite so elegant.
This Stefan Wilke and his team of culinary stars can fetch sky, the camp with all the finest ingredients, always well-filled. This is Silvio Ulrich responsible: The 29-year-old is the hotel's inventory controller, shortly HIC. He is aboard the ruler over 20,000 items. All five to six weeks there is a "Heavy Stoaring", no matter where in the world, the "Europe" is underway. Then we will have ten to twelve 40-foot containers on ten trucks in front of the "Europe" with the range of an average supermarket and a small delicatessen shop.
A ton of rice for the crew
On average 170 tonnes disappear in the belly of the ship: including ten tons of meat, a ton of butter, 5300 liters of milk, three tons of flour, 4,000 rolls of toilet paper, 2200 liters of ice cream, 6000 bottles of wine, 4200 liters of beer, 2,500 bottles of champagne and sparkling wine? ? and a ton of special rice for the Filipino crew members. Christmas is just around the corner, come alone, six euro pallets chocolate.
TRAVEL FOOD travel and food are two sides of a coin, new countries experiences always go through the stomach. In the series is devoted to food travel blogs ONLINE the culinary aspect of travel: Exceptional restaurants, gifted star chefs, bartenders ready finger or bizarre Garköche - the world-wide tastes anywhere else. But all the recipes are nachkochbar.Alle two to three week, also fresh new gebunkert be about 15 tonnes of fruit and vegetables and some 15,000 eggs. That will be purchased locally, or it comes with the aircraft or trucks, along with the flowers from Holland. The approximately 1200 oysters and 300 lobsters, which are delivered every two weeks, are in styrofoam boxes on damp newsprint and seaweed bedded. They are a good four days to transport.
However, just to be the route to be calculated precisely. "The biggest obstacle is the last meters before the ship," says Stefan Femerling company of the Hamburg Sea leaders responsible for purchasing and control of goods is responsible. "Thousands of miles are oysters in the remotest corners of the earth on the cold chain can be observed on the surface, everything works out. And then the Viecher on a coach at 50 degrees temperature brought to the ship. It survives no oyster."
There are also other problems: When a beverage delivery was on board the container ship, someone apparently twisted the thermostat. Instead, plus 6 degrees, it was minus 20 degrees. Most bottles were burst, the corks had blown up from the wine bottles.
HIC as Vorkoster
"A container delivery is a bit like Christmas," says Ulrich and Silvio while a grin across the face. "You can unpack and curious as to what is in there. But it is most like us, of course, if we do not have surprises." The store is also home to the sanctum to which only three people on board have access captain, Food & Beverage Manager and the HIC. For behind the thick doors are the caviar supplies, always well filled. Currently there are 70 kilograms worth about 140,000 euros.
"Worldwide, every year about 20 tons of wild caviar traded and verspeist. This alone is more than half a tonne on the 'Euro'," says Stefan Femerling. Pro journey consumes 15 kilograms, alone at the gala evening walk around seven kilos in real and perceived Gourmet mouths. And if something unexpected is going to run, walk HIC and the chef on the spot to shop.
But it can also go wrong: "At a fish market in South Korea, we have tasted oysters," says Ulrich. "I was then twelve days with a fish poisoning in the hospital." The HIC, a Vorkoster for the guests. There had also not helped calm seas.
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