The Weekend Intelligence: Mise en masse

The Weekend Intelligence podcast explores the complex logistics and labor practices behind the massive food service operation on Royal Caribbean's Star of the Seas cruise ship. Host Barclay Bram investigates how the ship prepares 100,000 meals daily, tracing the influence of Auguste Escoffier's kitchen brigade system and the use of AI-powered inventory management. The podcast also examines the challenging working conditions faced by the chefs, predominantly from emerging economies, including long hours, low pay, and instances of harassment, contrasting the glamorous facade of the cruise experience with the realities of the crew's demanding work life.