To ensure quality control for every dish that leaves the galley, Seabourn Executive Chef Graeme Cockburn and his team taste every menu item. (Video is at the bottom of this post.)
Each chef brings the menu item that he or she has prepared, and the sampling begins.
If something is not right, they have about 90 minutes to adjust the dish before dinner begins.
Cockburn says Seabourn spends more than any other cruise line on food. The budget for fruit and vegetables alone is more than $3,600 per day for the cruise I am on.
Posted from my Blackberry.