thank you shockem! well, we are setting off. at making this ship as family friendly as possible. first stop, the abyss. at 100 feet it is the longest tubular slide at sea, and sends you plummeting a full ten decks in as many seconds. woohoo! the zipline is 82 feet long and it goes from deck 16 down to deck 15. on a good day we put through hundreds of people, and of course it is available for all ages, but you have to be a minimum of six and you have to be 52 inches. absolutely, of course, and that is where my knowledge comes in, we do have fixed restaurants, we have mexican themed, seafood themed restaurants. but in the public buffet areas is where i have lots of freedom. everything i do is about the guest demographics, and i have all this information prior to the voyages, so i can adjust a lot of what we do based on the guests we carry. what are some of the challenges you face when you are out at sea. if you run out of food at sea, there is no running down the road. you have to get it right all the time. you have to anticipate

thank you shockem!ns, aimed at making this ship as family friendly as possible. first stop, the abyss. at 100 feet it is the longest tubular slide at sea, and sends you plummeting a full ten decks in as many seconds. woohoo! and if all that activity builds up your appetite, then there's 22 restaurants, cafes and bars on board, some of them open around the clock. all operated under the watchful eye of gary thomas. i guess you have to provide a really wide array of food to people who will have very different tastes? absolutely, of course, and that is where my knowledge comes in, we do have fixed restaurants, we have mexican themed, seafood themed restaurants. but in the public buffet areas is where i have lots of freedom. everything i do is about the guest demographics, and i have all this information prior to the voyages, so i can adjust a lot of what we do based on the guests we carry. you have been a chef on land for a long time, and now you are on sea. what are some of the challenges you face when you

thank you, shockem.ome of those onboard attractions aimed at making this ship as family friendly as possible. first stop — the abyss. at 100 feet, it's the longest tubular slide at sea and sends you plummeting a full ten decks in as many seconds. ahhhhh! and if all that activity builds up your appetite, then there's 22 restaurants cafes and bars on board. some of them open around the clock all operated under the watch of gary thomas. i guess you have to provide a really wide array of food for people who are going to have very different tastes. absolutely. of course, that's where my knowledge comes in. we do have fixed restaurants. we have mexican themes and seafood but everything i do is about the guest demographic. i can adjust a lot of what we do based on our demographics. what are some of the challenges that you face when you're out at sea? well if you run out of food, that's bad! you have to get it right all the time. if i miss a particular item, a popular item, i go from the most popular man on here

thank you, shockem!any seconds. woo—hoo! and if all that activity builds up your appetite, then there's 22 restaurants, cafes and bars on board, some of them open around the clock. all operated under the watchful eye of gary thomas. i guess you have to provide a really wide array of food to people who will have very different tastes? absolutely, of course, and that is where my knowledge comes in, we do have fixed restaurants, we have mexican themed, seafood themed restaurants. everything i do is about the guest demographics, and i have all this information prior to the voyages, so i can adjust a lot of what we do based on the guests that we carry. what are some of the challenges you face when you are out at sea? if you run out of food at sea, there is no running down the road. you have to get it right all the time. i have to order up my food, so if i miss a particular item, a popular item, i go from the most popular man on the ship to very quickly the most unpopular. that is all we have time for on this