FRIDGE REVEAL 😃 I see a lot of questions here about food waste, where we store things, how much food is purchased… so let’s chat about it. When I share my provision hauls, I know it looks like an insane amount of food (bc it is), but I’m making around 21 meals plus an aperitif snack every day for 10+ people… so yes it might seem like a lot food but it goes fast when you do the math. Essentially we are a floating hotel and if the guests asks for something, I want to make sure we have it. I always have a couple back up meals planned in case things change. For example, extra deli meats and cheeses in case the guests do multiple lunches out on the water. A back up dinner in case something goes wrong. We also have 4 freezers on the boat, so lots of storage to keep things. I always buy extra berries knowing atleast 2 cases will go moldy on the trip. If there’s any food left over, crew typically will clean it up 😂 I’ve learned that there’s a whole strategy to it all but also things always ...