Wednesday was a great day! We started out with our own private tour of the galley by the Executive Chef. It is quite amazing how they can prepare 15,000 meals a day in such a small area. There was a small group of chefs on duty, prepping items for the dinner menu. The chef said the key to making all these meals is "organization". You could see that was true just from spending one hour in the galley. Size is also important - they have HUGE soup pots, HUGE mixing bowls and mixers; HUGE ovens... So, when it comes to serving 4,000 passengers and crew three meals a day - size does matter!
After our galley tour, we went ashore to spend the day in the water floating. What a gorgeous beach. Once we arrived on the island, the first and only thing you could see were a massive amount of people! We actually thought about going back to the ship - it was that crowded. But, we followed a path to the right (as an internet source suggested) and the crowd started to thin out. We got our floating mats, and spent the afternoon in the beautiful warm water. Before we left for the day, we continued on this path to the right, and came upon THE most gorgeous uncrowded beach! We just had not gone far enough... next time we will know. This beach was pristine and everything you imagine when you think of the perfect Caribbean beach!
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