Viking’s 2025 Platinum Club top-selling advisors currently sailing on theViking Homelands itinerary in Scandinavia, were given an exclusive galley tour lead by Viking Sky’s Executive Chef, Jeffrie Afurong.
Chef Jeff provided a detailed tour of the kitchen operations of the 930-passenger ship, highlighting what goes into the preparation and service of food for guests, whether it be in a restaurant or as room-service. All meals and dishes are prepared in the primary kitchen, which is positioned behind the two flagship dining restaurants: Manfredi’s Restaurant and Chef’s Hat.
Beyond the galley, Viking Sky has additional live stations for pizza coolking, and preparpatoin of sushi and gelato, plus there’s a pool grill, but most of the meals are prepared in the galley on Deck 1.
Onboad Viking Sky, there are 103 chefs, including dedicated chefs who prepare dishes, like vegetarian cuisine, dishes, soups, fish, pasta, gelato, pastry, bread and more. Fresh ingredients are, as to be expected, while often and all stocks and sauses are made from scratch. Menus rotate every three/four days, depending on the length of the itinerary.
“All receipes used are from the family, such as the jams, the waffles, the smoked caramelised goat cheese. All the smoking and curing is done onboard the ship,” Chef Jeffrie explained.
From the menu, lamb comes from Australia and the Netherlands. Fresh fruit and vegetables are received every two to three days, taking the delivery of fresh fish and seafood, and every three weeks take freshly frozen cuts of beef and poultry.
Lead image; pictured in the galley of Viking Sky are the Viking 2025 Platinum Club and their plus-ones, led by Jo Cullen, Viking Commercial Manager, Victoria, with Viking Sky’s Executive chef Jeffrie Afurong and team during the galley walk-through.