Experiencing the Dining on Board the Rocky Mountaineer Train first hand, I can tell you all you need to know about how excellent the food quality and service is. For anyone who has not read my previous blog to summarise.........IT IS ABSOLUTELY FANTASTIC!This got me thinking (it did hurt a little), what goes on behind the scenes to make this such a fantastic dining experience?
Every year more than 100,000 international guests travel on board the Rocky Mountaineer train, this means that the catering team on board need to run a very tight ship to ensure that the first meal that leaves the Galley is good as the last. Thus the Catering team need to be large enough and experienced enough to cope with the demand.
Rocky Mountaineer has a culinary team of 85 employees, including eight Sous Chefs and two Executive Sous Chefs, who have perfected the art of cooking on board a moving train. They say a tradesmen is only as good as the tools available to him (or her), so the rolling restaurants come fully equipped with custom-made stainless steel galleys. Although space may be limited in the kitchen, the Chefs and their teams work
together to ensure that all meals exceed guests expectations.
It's not only me who was very impressed with the dining experience on board, Rocky Mountaineer’s Gold Leaf Service cuisine has been featured in numerous culinary media including Maclean’s
Magazine, The Globe and Mail and Dine Magazine, so they are defiantly doing something right!
Every season, a huge list of fresh ingredients makes it on board the Rocky Mountaineer. To give you an idea of the ingredients required to create such a gourmet dining experience, each day guests consume a massive:-
- 1260 free range eggs,
- 15 lbs smoked salmon,
- 55 lbs of strawberries,
- 1,500 freshly baked muffins and croissants,
- 15 litres of hollandaise sauce,
- 425 lbs fresh fruit and this is just for breakfast.
- For lunch 100 pieces Alberta pork tenderloin are consumed,
- 275 portions wild salmon,
- 300 free-range chicken breasts,
- 300 portions sirloin steaks,
- 32 kg assorted cheeses,
- 160 litres assorted dairy,
- 55 lbs butter,
- 675 lbs of fresh vegetables,
- 80 lbs of sugar
- 60 lbs of flour and
- 140 lbs of fresh bread. Feeling hungry?
Every year more than 100,000 international guests travel on board the Rocky Mountaineer train, this means that the catering team on board need to run a very tight ship to ensure that the first meal that leaves the Galley is good as the last. Thus the Catering team need to be large enough and experienced enough to cope with the demand.
Rocky Mountaineer has a culinary team of 85 employees, including eight Sous Chefs and two Executive Sous Chefs, who have perfected the art of cooking on board a moving train. They say a tradesmen is only as good as the tools available to him (or her), so the rolling restaurants come fully equipped with custom-made stainless steel galleys. Although space may be limited in the kitchen, the Chefs and their teams work
together to ensure that all meals exceed guests expectations.
It's not only me who was very impressed with the dining experience on board, Rocky Mountaineer’s Gold Leaf Service cuisine has been featured in numerous culinary media including Maclean’s
Magazine, The Globe and Mail and Dine Magazine, so they are defiantly doing something right!
