Mise en masse

Chef Gary Thomas has a lot on his plate. That’s because he’s in the business of feeding thousands of people a day on a ship in the middle of the ocean. Not just any ship – the Star of the Seas, the largest cruise ship in the world. The Weekend Intelligence’s senior producer Barclay Bram braved a trip to the Bahamas to try to figure out the secret behind one of the most impressive food operations in the world. Listen to what matters most, from global politics and business to science and technology—Subscribe to Economist Podcasts+For more information about how to access Economist Podcasts+, please visit our FAQs page or watch our video explaining how to link your account.Music by Blue dot and EpidemicThis podcast transcript is generated by third-party AI. It has not been reviewed prior to publication. We make no representations or warranties in relation to the transcript, its accuracy or its completeness, and we disclaim all liability regarding its receipt, content and use. If you have any concerns about the transcript, please email us at [email protected] more about how we are using AI. Hosted on Acast. See acast.com/privacy for more information.