What REALLY Happens Behind the Restaurant Doors on a Cruise Ship

What really happens behind the swinging door in your favorite cruise ship restaurant? 🚪✨ On the Star Princess, I sat down with Head Chef Jason Dice for a behind-the-scenes look at how the Sanctuary Restaurant galley runs—plus the answers to questions we all wonder about: how chefs get hired, how food stays fresh on longer sailings, how dietary needs are handled, and what the crew wishes guests knew. In this video you’ll learn: ✅ What experience it takes to work in a cruise ship galley ✅ How food is stored, tracked, and kept safe (hot vs cold standards) ✅ How the Sanctuary Restaurant differs from other dining venues ✅ How long voyages plan inventory and freshness ✅ How allergies, vegan meals, halal/kosher requests, and special orders work 🎥 If you enjoy cruise life, behind-the-scenes ship tours, and real conversations with crew, please Like , Subscribe , and share this with a cruise friend. ⏱️ Chapters 00:00 Behind the swinging door: what you’ll see today 00:34 Welcome to Living on Cruise Control 00:46 Meet Head Chef Jason Dice (18 years with Princess) 02:04 Into the galley: behind-the-scenes tour begins 02:38 Plating standards, recipe boards, and consistency 04:10 Menu “matrix” and how it changes by region/season 04:38 Order tickets, systems, and convection ovens 05:27 Stock room essentials: spices, oils, and daily inventory 06:09 Pastry team and desserts (24 years of experience) 06:56 Hot line prep: getting ready for service 09:16 Is this kitchen only for Sanctuary? (scope + roles) 09:34 How big is the overall galley team? 10:19 How to get hired: qualifications, experience, STCW 12:07 Hot vs cold section + food safety temperature standards 13:19 What’s unique about Sanctuary dining on Star Princess 14:58 Where food is loaded + turnaround day logistics 15:44 Food waste and biodigesters (and rules at sea) 16:18 Must-have ingredients (yes, including Sriracha) 16:47 Most popular menu items (avocado toast, eggs, waffle sandwich) 17:33 Chef’s favorites: butter chicken and garlic naan 18:30 Motivation, training, and safety in the galley 20:27 Biggest challenges beyond cooking (patience, cost control) 21:12 Galley tours: what guests see vs what’s real work 22:45 Who designs the menu + signature Princess dishes 23:46 Handling rushes and peak seating times 24:26 Keeping food fresh on longer voyages 26:20 Allergies, vegan prep, halal/kosher, and special requests 29:38 Unique ingredients onboard (including colorful produce) 30:40 Cooking at home + what inspired Chef Jason 32:27 Do chefs get time off in port? 33:21 Guest tips: how to see menus, use the app, and pre-order 36:19 Final thoughts: be kind to the crew 🌎 JOIN THE COMMUNITY ▶️ YouTube Membership → https://www.youtube.com/channel/UCezCmLQfm5m1a-8cefMAWhA/join 🅿️ Patreon → https://www.patreon.com/LivingOnCruiseControl ⓕ Facebook Page → https://www.facebook.com/profile.php?id=61572283514391 ⭐ Star Princess FB Group → https://www.facebook.com/groups/1164071521929221 ☀️ Sun Princess FB Group → https://www.facebook.com/groups/824496840358572 📷 Instagram → https://www.instagram.com/livingoncruisecontrol/ #StarPrincess #PrincessCruises #CruiseShipFood Star Princess, Princess Cruises, Star Princess Sanctuary Restaurant, cruise ship kitchen, cruise ship galley tour, behind the scenes cruise ship, cruise ship chef interview, how cruise ship food stays fresh, cruise ship dining, cruise ship food preparation, how to work on a cruise ship as a chef, cruise ship cook job, STCW cruise ship, cruise ship food safety, cruise ship provisioning, cruise ship turnaround day, Princess Cruises dining, Sanctuary dining Star Princess, cruise ship crew life, be kind to the crew