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非日常のクルーズ旅行をもっと身近に。
クルーズマンズではじめよう
Dec 27, 2019 に投稿
セレブリティ・ミレニアム_キッチン
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資料テキスト
SM
CelebrityLife
Activities
Specialty Restaurants
Heartbeat of the Operation
Qsine® * 6 : 00pm - 10 : 00pm Deck 11 Awaken your inner foodie on a culinary journey in our Uniquely Unordinary Restaurant , that delivers elements of surprise and delight . Uniquely unordinary experience and I - pod menu ; Sharing concept inspired and 20 different palate pleasers , nothing is served on plate ; Each dish has elements of surprise artfully presented from all over the world : Angus Tacos , Lava Crab , Lobster Escargot and Strawberry fields .
Join our chefs in a ' Behind The Scenes '
look into our Culinary Playground
The Olympic * 6 : 00pm - 10 : 00pm Deck 3 Impeccable service , classic design , world - class cuisine with tableside lobster presentation and expansive selection of artisanal cheeses from around the world . Signature Restaurant with Tableside flambé ; Cooking and carving ; French contemporary cuisine with Mediterranean flair : Olympic Lobster , Chateau - Briand , Dover Sole , Crêpe Ballon Rouge .
Bistro on Five * 11 : 00am - 12 Mid Deck 5 The attentive waitstaff will introduce you to the globally inspired crêpes on the menu and the panini , soups , salads and desserts that are featured as well .
Like a French café ; Freshly made globally inspired crêpes and panini ; Soups , salads , desserts ; Reservations are not required for this restaurant .
Your Hosts : Mihai Olaeriu , Food & Beverage Director
Michael Fernandes , Executive Chef
Call ext . 4707 to make your reservation .
Cover charge applies
Celebrity X Cruises
CelebrityLife
Activities
Specialty Restaurants
Heartbeat of the Operation
Qsine® * 6 : 00pm - 10 : 00pm Deck 11 Awaken your inner foodie on a culinary journey in our Uniquely Unordinary Restaurant , that delivers elements of surprise and delight . Uniquely unordinary experience and I - pod menu ; Sharing concept inspired and 20 different palate pleasers , nothing is served on plate ; Each dish has elements of surprise artfully presented from all over the world : Angus Tacos , Lava Crab , Lobster Escargot and Strawberry fields .
Join our chefs in a ' Behind The Scenes '
look into our Culinary Playground
The Olympic * 6 : 00pm - 10 : 00pm Deck 3 Impeccable service , classic design , world - class cuisine with tableside lobster presentation and expansive selection of artisanal cheeses from around the world . Signature Restaurant with Tableside flambé ; Cooking and carving ; French contemporary cuisine with Mediterranean flair : Olympic Lobster , Chateau - Briand , Dover Sole , Crêpe Ballon Rouge .
Bistro on Five * 11 : 00am - 12 Mid Deck 5 The attentive waitstaff will introduce you to the globally inspired crêpes on the menu and the panini , soups , salads and desserts that are featured as well .
Like a French café ; Freshly made globally inspired crêpes and panini ; Soups , salads , desserts ; Reservations are not required for this restaurant .
Your Hosts : Mihai Olaeriu , Food & Beverage Director
Michael Fernandes , Executive Chef
Call ext . 4707 to make your reservation .
Cover charge applies
Celebrity X Cruises
Culinary and Taste Events
Celebrity Vineyard Wine Series : • Celebrity ' s World Wine Tour & Auction
Food & Wine Pairing
Riedel Wine Crystal Comparative Workshop Art of Food Series : Consisting of interactive cooking experiences and showcases .
• A Taste of Millennium . Top Chef at Sea
• Various Cooking Demonstrations Specialty Restaurant Events : • Cellar Master ' s Dinner
Chef ' s Table
Olympic and Qsine " Specialty Lunch Call ext . 4707 to make your reservation .
Heartbeat of the Operation - Galley Tour
Below we have compiled a fact sheet from the Heart of the Operation that we hope you find informative as well as interesting . Our Executive Chef on the Celebrity Millennium has a brigade of 122 Cooks , Chefs and Cleaning personnel working 24 / 7 to prepare your meals . The brigade is managed by a team of 4 Executive Sous - Chefs , and 6 Sous Chefs . On an average day at sea we prepare and serve up to 9000 dishes for our guests and crew . Throughout our voyage we will prepare many tempting and exciting dishes for you to enjoy . We have summarized some consumption figures based on an average 7 day cruise , for your information .
Tenderloin . Whole Chicken . Chicken Breast Rack of Lamb . . Pork Loin
3000 lbs . 10000 lbs . 1600 lbs . 2600 lbs . 1700 lbs .
Lobster Salmon Tuna
800 lbs . 1500 lbs . 2800 lbs .
Executive Chef Responsible for the entire Galley Operation Michael Fernandes Michael was born in Mumbai , India . He developed his passion for cooking in his early childhood preparing family meals together with his mother . Michael completed his education from the Indian Institute of Hotel Management & Catering Technology . His career began in 1993 as a Chef Trainee with Ramada Hotels , Mumbai . His career and talents progressed while working for many prominent 5 - Star hotels in Dubai , U . A . E . . In 1998 , Michael joined Celebrity Cruises as a Comis Chef de Cuisine - and with the triple - threat combination of dedication , hard work and obvious culinary ' gifts ' - he has risen to the highest culinary position as Executive Chef on the Celebrity Millennium .
1500 Ltr . 2200 Dz . 2700 lbs .
Heavy Cream Fresh Eggs . . . . Butter . . Potatoes Onions . Carrots . . Romaine Lettuce . . . . Cookies . . Ice Cream . . . Fresh Fruit .
14000 lbs . . 1800 lbs . 1600 lbs . 1000 lbs . 2400 lbs . 650 gal . 60000 lbs .
Celebrity Vineyard Wine Series : • Celebrity ' s World Wine Tour & Auction
Food & Wine Pairing
Riedel Wine Crystal Comparative Workshop Art of Food Series : Consisting of interactive cooking experiences and showcases .
• A Taste of Millennium . Top Chef at Sea
• Various Cooking Demonstrations Specialty Restaurant Events : • Cellar Master ' s Dinner
Chef ' s Table
Olympic and Qsine " Specialty Lunch Call ext . 4707 to make your reservation .
Heartbeat of the Operation - Galley Tour
Below we have compiled a fact sheet from the Heart of the Operation that we hope you find informative as well as interesting . Our Executive Chef on the Celebrity Millennium has a brigade of 122 Cooks , Chefs and Cleaning personnel working 24 / 7 to prepare your meals . The brigade is managed by a team of 4 Executive Sous - Chefs , and 6 Sous Chefs . On an average day at sea we prepare and serve up to 9000 dishes for our guests and crew . Throughout our voyage we will prepare many tempting and exciting dishes for you to enjoy . We have summarized some consumption figures based on an average 7 day cruise , for your information .
Tenderloin . Whole Chicken . Chicken Breast Rack of Lamb . . Pork Loin
3000 lbs . 10000 lbs . 1600 lbs . 2600 lbs . 1700 lbs .
Lobster Salmon Tuna
800 lbs . 1500 lbs . 2800 lbs .
Executive Chef Responsible for the entire Galley Operation Michael Fernandes Michael was born in Mumbai , India . He developed his passion for cooking in his early childhood preparing family meals together with his mother . Michael completed his education from the Indian Institute of Hotel Management & Catering Technology . His career began in 1993 as a Chef Trainee with Ramada Hotels , Mumbai . His career and talents progressed while working for many prominent 5 - Star hotels in Dubai , U . A . E . . In 1998 , Michael joined Celebrity Cruises as a Comis Chef de Cuisine - and with the triple - threat combination of dedication , hard work and obvious culinary ' gifts ' - he has risen to the highest culinary position as Executive Chef on the Celebrity Millennium .
1500 Ltr . 2200 Dz . 2700 lbs .
Heavy Cream Fresh Eggs . . . . Butter . . Potatoes Onions . Carrots . . Romaine Lettuce . . . . Cookies . . Ice Cream . . . Fresh Fruit .
14000 lbs . . 1800 lbs . 1600 lbs . 1000 lbs . 2400 lbs . 650 gal . 60000 lbs .