Episode 1
Welcome to Australia’s biggest pub! Find out what it takes to produce food for thousands every week as we go behind the scenes of the Queensland’s Eatons Hill Hotel.
Episode 2
With 250 chefs turning more than 100 tonnes of raw ingredients into 250,000 meals every week, culinary operations Royal Caribbean's Oasis of the Seas is akin to a military exercise.
Episode 3
Marina Bay Sands towers over Singapore, boasting more than 2,500 guest rooms and 20 restaurants. Find out how the hotel’s team of master chefs keep both the guests and the employees well fed.
Episode 4
One aircraft and more than 400 hungry passengers - that's the challenge faced by the chef's at Zurich-based Gate Gourmet. Every day they produce 50,000 meals destined for the friendly skies.
Episode 5
Florence is about to host the men's fashion show of the season and for caterer Galateo Ricevimenti that means turning a fashion theme into a culinary dream that will push his team to the very limit.
Episode 6
With 1,200 people, Sea World’s culinary operations are the biggest department in the park. It's a 24-hour operation supplying 13 restaurants, 50 food carts and serving more than 1,000 people an hour.
