Modern Marvels: Mega Meals – Full Episode (S15, E43) | History

>> A STADIUM STUFFED WITH NEARLY 70,000 HUNGRY FOOTBALL FANS >> EAGLES! >> A MILITARY MESS HALL PACKED WITH A BATTALION OF RAVENOUS MARINES >> AHR! >> AND A VEGAS BUFFET FILLED WITH GAMBLERS EAGER TO HIT THE FOOD JACKPOT >> WE PROBABLY TRIED EVERY DESSERT >> WHEN YOU’RE SETTING A TABLE FOR THE MULTITUDES, YOU’D BETTER COME ARMED WITH TONS OF SUPPLIES AND A MASTERY OF LOGISTICS FROM STUFFING A SUB WITH FOUR MONTHS OF GRUB TO FEEDING MILLIONS HIGH IN THE SKY IT’S TIME TO CHOW DOWN NOW “MEGA MEALS” ON “MODERN MARVELS.” [MUSIC] >> IN BANGOR, WASHINGTON, 160 CREWMEN ON THE DECK OF THE USS KENTUCKY ARE PREPARING TO SET SAIL AND THEY NEED TO PACK THE CRAMPED QUARTERS OF THE 18,000-TON NUCLEAR POWERED BALLISTIC MISSILE SUBMARINE WITH ENOUGH FOOD TO LAST THE ENTIRE LENGTH OF THEIR FOUR-MONTH MISSION >> WE’LL BE LOADING 90,000 POUNDS IN DRY STORES, ABOUT 30 THOUSAND POUNDS IN FROZEN STORES, AND ANOTHER 8,000 POUNDS IN FRESH AND CHILL, THOSE ARE FRESH FRUITS AND VEGETABLES >> THAT’S ALMOST 130,000 POUNDS OF FOOD FOR THE MISSION OR MORE THAN 750 POUNDS OF FOOD PER SAILOR THAT THE SUBMARINE COOKS WILL TRANSFORM INTO MORE THAN 76,000 MEALS FOR THE CREW IN ALL, IT’S A 250,000 DOLLAR MEGA MEAL THAT WILL SUSTAIN THE SUBMARINERS WHILE THEY PATROL THE PACIFIC OCEAN, TOTALLY ISOLATED FROM THE OUTSIDE WORLD PREPARING FOR THIS LOADING PROCEDURE STARTS LONG BEFORE THE FOOD EVEN GETS TO THE SUBMARINE >> WE ARE HERE IN OUR WAREHOUSE WHERE WE RECEIVE ALL OUR STORES BEFORE WE GO ON PATROL THIS IS WHERE WE’LL SORT EVERYTHING OUT AND GET EVERYTHING READY TO GO INTO OUR FOOD MODULES AND THESE ARE EMPTY FOOD MODULES WE’RE CAPABLE OF LOADING APPROXIMATELY 5,000 POUNDS IN EACH MODULE WE PUT SHELVES IN HERE CAPABLE OF HOLDING 225 POUNDS AND THIS IS WHAT WE’RE GOING TO BE EATING AND LIVING OUT OF FOR THE WHOLE TIME WE’RE UNDERWAY >> BUT TRANSFERRING THE TIGHTLY PACKED FOOD MODULES ONTO THE SUBMARINE IS NO EASY TASK TO GET THE JOB DONE, THE SUBMARINERS TURN TO A 214 FOOT CRANE TO LIFT THE 17 MODULES ONE AT A TIME AND GINGERLY LOWER THEM DOWN THREE LEVELS INTO THE BOWELS OF THE SUB >> WHAT WE DO IS, WE PULL THE LOGISTICS ESCAPE TRUNK OFF THE BOAT AND WE INSTALL THE FOOD CHUTE IN THIS BOX THAT’S RIGHT HERE AND THE FOOD CHUTE IS USED TO GUIDE THE MODULES DOWN ONTO THE BOAT SAFELY SO, WE DON’T DO ANY DAMAGE TO THE FOOD OR THE BOAT >> ONCE ALL THE FOOD MODULES ARE SNUGLY TUCKED INTO PLACE ON THE BOAT, MILITARY MUSCLE TAKES OVER TO FINISH OFF THE JOB >> ALL HANDS NOT ACTUALLY ON WATCH, MUSTER TOPSIDE TO HANDLE STORES >> THE HAND-OVER-HAND LOAD OUT OF THE GOODS THAT DON’T FIT ON THE MODULES GUARANTEES THE SUBMARINE WILL BE FILLED TO THE BRIM BEFORE LEAVING FOR PATROL >> THIS IS OUR STOREROOM WE ARE FULLY LOADED AND READY TO GO TO SEA AS YOU CAN SEE, WE’VE GOT A LOT OF FOOD PACKED IN BETWEEN THE MODS AND ON TOP OF THE MODS WE UTILIZE ALL THE SPACE THAT WE CAN BECAUSE THIS IS THE LIMITING FACTOR AS TO HOW LONG WE CAN STAY OUT AT SEA WE MAKE OUR OWN WATER AND WE MAKE OUR AIR, BUT FOOD IS THE ONLY THING THAT WE CAN ACTUALLY RUN OUT OF >> THE TYPICAL MENU DURING PATROL CONSISTS OF A 21-DAY CYCLE OF MEALS THAT MEANS THE SUBMARINERS WON’T HAVE THE SAME MEAL TWICE WITHIN A THREE-WEEK PERIOD BUT THERE IS ONE BIG DRAWBACK >> ONCE WE GET UNDERWAY, WE WILL ONLY HAVE ABOUT TWO AND HALF TO THREE WEEKS OF ACTUALLY FRESH PRODUCE AND THEN FROM THERE WE ARE EATING OUT OF CAN STORES OR WE MAKE POWDERED MILK IT IS NOT AS GOOD AS THE REAL OR THE FRESH STUFF, BUT IT WORKS >> STILL, THE 160-MAN CREW CAN LOOK FORWARD TO EVERYTHING FROM BAKED LOBSTER TAIL TO SHRIMP JAMBALAYA TO PRIME RIB ROASTS AND EVEN DECADENT PASTRIES IT’S REWARD FOR THE HAZARDOUS DUTY AND CRAMPED LIFESTYLE THEY MUST ENDURE FOR MONTHS AT SEA >> ENJOY YOUR MEAL >> THANK YOU VERY MUCH >> THE KITCHEN’S IN OPERATION 24 HOURS A DAY WE COOK IN BREAKFAST, LUNCH, DINNER AND MIDRATS MEAL MIDRATS MEAL IS USUALLY CONSISTED OF LEFTOVERS THIS IS WHERE EVERYTHING HAPPENS, THE GALLEY AND THE CREW’S MESS IS THEIR HOME AWAY FROM HOME >> WELL, FOOD’S MORALE. PERIOD RIGHT? I MEAN THE MORALE OF THE SHIP IS HERE ON CREW’S MESS WE HAVE NEVER HAD TO WORRY ABOUT OUR MEALS, SO WE COME DOWN, WE GET, FED FINE FOOD I MEAN TODAY’S SOUP WAS A CREOLE SOUP WITH SHRIMP IN IT, FANTASTIC >> SUBMARINE CUISINE HAS RANKED AS THE MILITARY’S FINEST DINING EXPERIENCE SINCE THE 1940s

THAT’S WHEN SAILORS ACCUSTOMED TO MORE PEDESTRIAN FARE ON SURFACE SHIPS STARTED GETTING A WHIFF OF WHAT THEY WERE MISSING >> WE HAVE THE BEST CHEFS, WE HAVE THE BEST FOOD, AND WE JUST MAKE EVERYTHING HAPPEN THE WAY IT’S SUPPOSED TO HAPPEN >> WE ARE PREPPING FOR OUR NEXT MEAL, WHICH HAPPENS TO BE DINNER WE HAVE GOT FISH IN THE OVEN WE’RE WORKING ON BRAISED BEEF AND NOODLES, WE’VE GOT FRENCH BREAD READY TO GO IN THE OVEN WE MAKE OUR BREAD FROM SCRATCH ON BOARD WHEN WE’RE UNDERWAY ALL OUR HAMBURGER BUNS, HOT DOG BUNS, OUR LOAF BREAD– EVERYTHING IS MADE FROM SCRATCH >> THE CREWMEN NOT ONLY HAVE TO EAT, BUT DRINK TOO AND SINCE THERE’S NOT ENOUGH SPACE TO STORE A FOUR-MONTH WATER SUPPLY, THE SUBMARINE COMES EQUIPPED WITH A WATER DISTILLATION APPARATUS IT WORKS BY TAKING IN THE SURROUNDING SEAWATER AND HEATING IT TO WATER VAPOR THIS SEPARATES AND REMOVES THE SALTS THEN THE DEVICE COOLS THE VAPOR UNTIL IT CONDENSES INTO A COLLECTING TANK OF FRESH WATER THE DISTILLATION EQUIPMENT PRODUCES ABOUT 12,000 GALLONS OF FRESH WATER PER DAY FOR DRINKING, COOKING, AND CLEANING BUT ALL THE EQUIPMENT AND WEAPONRY ABOARD LEAVES LITTLE SPACE FOR LIVING ON THIS SUBMARINE THAT’S 560 FEET LONG, 42 FEET WIDE, AND ABOUT FOUR STORIES TALL, THEY LEAVE JUST 300 SQUARE FEET FOR THE GALLEY AND WHEN IT’S TIME TO CHOW DOWN, THERE IS ONLY ENOUGH SPACE TO FEED ABOUT 45 SAILORS, OR ONE THIRD OF THE CREW AT A TIME, BUT THE NAVY HAS TAILORED A SOLUTION TO MEET THE CHALLENGE >> WE’LL WAKE A GUY UP AT HALF AN HOUR BEFORE HE HAS TO EAT, HE COMES INTO CREW’S MESS, GETS HIS MEAL, HE SITS DOWN, HE HAS 10 TO 15 MINUTES TO EAT HIS FOOD, AND THEN HE HAS GOT TO CLEAR HIS PLATES AWAY AND GO RELIEVE HIS WATCH WHEREVER HE IS ON THE BOAT THE PERSON HE CHANGES SHIFT WITH THEN COMES DOWN HERE AND HE GOES THROUGH THE SAME THING AND ALL THIS HAPPENS WITHIN A ONE-HOUR TIMEFRAME >> THE ONLY THING MORE CHALLENGING THAN PREPARING AND EATING THE SUB’S MEGA MEALS IS THE CLEANUP AFTERWARD THERE SIMPLY ISN’T ENOUGH SPACE TO COLLECT AND STORE FOOD SCRAPS AND GARBAGE, SO CREWMEN MUST COMPACT THE TRASH DAILY INTO STEEL MESH CANS AND DISPOSE THEM AT SEA >> THIS IS OUR TRASH DISPOSAL ROOM NOW, WE ROLL OUR OWN CANS UNDER WAY BECAUSE WE CAN’T BRING WHOLE CANS, WE DON’T HAVE THE SPACE FOR IT >> AFTER ROLLING THE CAN, THE CREWMAN PLACES IT BELOW A CUSTOM FIT TRASH COMPACTOR >> THEN, WE WILL TAKE OUR TRASH AND WE WILL SET IT INTO THE COMPACTOR, THEN WE WILL USE 3,000 POUNDS OF HYDRAULICS TO FORCE THIS RAM DOWN AND COMPACT OUR TRASH WE’LL MAKE SURE IT MEETS THE RIGHT WEIGHT, PUT THE LID ON IT, AND THEN WE WILL COME OVER HERE TO THE TRASH DISPOSAL UNIT, WE’LL LOAD FOUR CANS INTO IT, AND WE USE 10,000 POUNDS OF WATER TO FLUSH IT OUT >> THE HOLES IN THE CAN ALLOW WATER TO SEEP INTO THE COMPACTED TRASH THIS ELIMINATES ANY BUOYANCY AND ENSURES THE CAN SINKS TO ITS FINAL RESTING PLACE AT THE BOTTOM OF THE OCEAN PLASTICS ARE THE ONLY WASTE NOT DISPOSED AT SEA THEY’RE KEPT ON BOARD UNTIL THE SUB RETURNS TO PORT UNTIL THAT TIME ARRIVES, THE CREW RELIES ON FOOD FOR MORE THAN JUST COMFORT AND NOURISHMENT >> IN A SUBMARINE WE TEND TO LOSE TRACK OF TIME WE DON’T GET ANY SUNLIGHT SO, THE WAY WE CAN TELL WHAT TIME IT IS DURING THE DAY IS USUALLY BY THE MEAL THAT IS BEING SERVED IF IT’S 5:30, WE DON’T KNOW IF IT’S 5:30 AM OR IF IT’S 5:30 PM SO, YOU’LL COME INTO CREW’S MESS AND YOU LOOK AT THE FOOD THAT’S BEING SERVED AND IMMEDIATELY, IF YOU HAVE A FOOD IDENTIFIER ON THE TABLE SUCH AS A1 STEAK SAUCE, THEN, YOU’LL KNOW THAT YOU’RE BEING SERVED STEAK THAT MEANS IT IS PROBABLY DINNER TIME >> WHILE THIS DINNER HELPS MEMBERS OF THE SILENT SERVICE KEEP TRACK OF TIME, HUNDREDS OF FEET BELOW THE OCEAN SURFACE THE MILITARY MEGA MEAL BEING PREPARED HERE IS THE MUCH NEEDED REWARD AFTER A HARD MONTH OF LIVE COMBAT TRAINING IN THE DESERT FIFTEEN COOKS AT THE MARINE CORPS AIR GROUND COMBAT CENTER IN TWENTYNINE PALMS, CALIFORNIA ARE BUSILY PREPPING A MEXICAN FEAST CALLED “THE VICTORY MEAL” FOR MORE THAN A 1,000 HUNGRY MARINES ON THE MENU FOR THIS MEGA MEAL IS 1,800 POUNDS OF CHICKEN, 1,600 POUNDS OF TACO MEAT, AND 4,000 TORTILLA SHELLS, NOT TO MENTION >> 1,900 POUNDS MEXICAN CORN, 1,300 POUNDS OF BURRITOS, 2,200 POUNDS OF BAKED POTATOES, 2,000 POUNDS OF CHILI, AND 1,000 POUNDS OF CHEESE SAUCE WE FEED A MASS NUMBER OF MARINES DAILY HERE, AND IT IS A GOOD TRAINING EXERCISE FOR US AND IT PREPARES US FOR WHEN WE HAVE TO GO TO BATTLE >> WORKING TOGETHER AS A WELL-OILED MACHINE, EACH COOK IN THE CREW HAS HIS OWN RESPONSIBILITY, IN ORDER TO GET THE HOT MEAL READY TO EAT BY 16 HUNDRED HOURS

OR FOUR O’CLOCK >> AND UNDER NO CIRCUMSTANCES WILL WE STOP OR MAKE UP ANY EXCUSES FOR NOT COMPLETING THE MISSION AND OUR MISSION IN THIS PARTICULAR OPERATION IS TO GET THIS VICTORY MEAL PREPPED AND READY TO GO >> ONCE ALL THE CHOW IS READY, IT IS TRANSPORTED TO THE MESS HALL IN ROLLING HOT BOXES AND SET OUT ON TWO BUFFET LINES FOR SERVING WHEN THE CLOCK STRIKES FOUR, THE HUNGRY MARINES LINE UP BY THE HUNDREDS >> WITH ALL THE RUNNING, THE LIFTING, AND THE JUMPING AND THE TRAINING, WE HAVE TO EAT A LOT OF CHOW SO THE FOOD IS LIKE FUEL FOR OUR BODIES >> BUT BEFORE FUELING UP ON MEXICAN GRUB, THE MARINES MUST UNLOAD THEIR WEAPONS, AND OF COURSE, WASH UP THEN IT’S TIME TO PILE ON THE NACHOS AND CELEBRATE WITH THEIR BROTHERS IN ARMS >> IT’S A GREAT MORALE BOOSTER IT BRINGS UP EVERYBODY’S SPIRITS, MAKES US WANT TO GET OUT THERE AND ACTUALLY WORK EVEN THAT MUCH HARDER >> STILL, GATHERING AN ENTIRE BATTALION TOGETHER FOR A MEAL IS A RARITY, ESPECIALLY IN THE BATTLEFIELD WHERE ORGANIZED FOOD FACILITIES AREN’T AVAILABLE ONCE DEPLOYED, THESE MARINES WILL HAVE TO RELY ON A DIFFERENT MEGA MEAL, MREs OR MEALS READY TO EAT EACH YEAR, THE MILITARY FEEDS MORE THAN 35 MILLION MREs TO ITS SOLDIERS IN THE FIELD THE LIGHTWEIGHT HIGH CALORIE MEALS COME IN 24 VARIETIES FROM PORK RIBS TO CHILI MACARONI TO VEGGIE BURGERS THE TRI-LAMINATE THERMAL PACKAGING PRESERVES THE MEALS SIMILAR TO CANNING THE AIRTIGHT POUCH PROTECTS THE FOOD FROM OXYGEN AND MOISTURE TO PREVENT SPOILAGE, GIVING IT A SHELF LIFE OF AT LEAST THREE YEARS >> MREs ARE GREAT FOR TRAVELING, THEY’RE SMALL, AND ALWAYS HAVE LIKE SMALLER SNACKS I LOVE WHEN I GET THE SKITTLES OR THE M&Ms ALWAYS MAKES ME SMILE >> THOUGH MREs HAVE BEEN USED IN THE MILITARY SINCE 1980, THEY RECEIVED A BIG MAKEOVER IN 1993 WITH THE ADDITION OF A FLAMELESS RATION HEATER OR FRH, ALLOWING SOLDIERS TO HEAT THEIR MEALS IN THE FIELD >> THE WAY YOU UTILIZE THIS HEATING ELEMENT, WHAT YOU DO IS BASICALLY OPEN IT UP UNFOLD IT, OPEN IT UP FROM THE TOP, GRAB YOUR MEAL THE MEAL IS BEEF STEW, YOU WOULDN’T DISCARD THE BOX, YOU STILL NEED THE BOX LATER ON PLACE THE MEAL INSIDE THE BAG ITSELF, TAKE A SOURCE OF WATER, AND ALL YOU NEED TO DO IS FILL UP TO THE LINE, AND THAT IS ALL IT TAKES JUST WATCH IT START, THE ACTIVATION ALREADY GOING ON IT, YOU SEE THE HEAT COMING OUT OF IT >> THE FLAMELESS RATION HEATER WORKS SIMILARLY TO RUSTING METAL EACH FRH POUCH CONTAINS A METAL COMPOUND OF MAGNESIUM AND IRON DUST WHEN A SOLDIER ADDS JUST ONE OUNCE OF WATER TO THE COMPOUND, IT TRIGGERS AN EXOTHERMIC REACTION THAT OXIDIZES THE METAL AND GENERATES HEAT >> JUST FOLD IT, PUT IT BACK INSIDE, JUST LEAN IT IN ON A ROCK, LET IT JUST HEAT UP BY ITSELF IT TAKES ABOUT A MINUTE OR TWO AND YOUR MEAL SHOULD BE HOT AND READY TO EAT >> WHILE FEEDING AN ARMY TAKES SOME REAL MILITARY PRECISION, IT TAKES AN ARMY OF CONCESSIONAIRES TO SERVE A MEGA MEAL TO NEARLY 70,000 FOOTBALL FANS BUT YOU’LL NEVER GUESS WHAT TASTY TREAT RIVALS EVEN THE MIGHTY HOT DOG AT THIS NFL STADIUM >> IT’S ALL ABOUT THE SECRET SAUCE “MEGA MEALS” WILL RETURN ON “MODERN MARVELS.” >> WE NOW RETURN TO “MEGA MEALS” ON “MODERN MARVELS.” >> WHEN IT COMES TO COOKING FOR THE MASSES, IT DOESN’T GET MUCH BIGGER THAN THE TASK OF FEEDING THE LEGIONS OF FANS AT A PACKED FOOTBALL STADIUM THE PROMISE OF THRILLING ACTION ON THE GRIDIRON LURES NEARLY 70,000 EAGLES FANS TO PHILADELPHIA’S LINCOLN FINANCIAL FIELD FOR EVERY HOME GAME BUT IT’S THE ACTION BEHIND THE SCENES BY 1,200 CULINARY WORKERS THAT WILL SATISFY THEIR APPETITES DURING THE HALFTIME FOOD RUSH, IT’S ALL HANDS ON DECK IN JUST 20 MINUTES,

THOSE TENS OF THOUSANDS OF FANS WILL CHOW DOWN ON A MEGA MEAL SERVED UP BY ARAMARK, A 12 BILLION DOLLAR FOOD SERVICE GIANT >> THANK YOU >> THE FANS OF PHILADELPHIA, THEY WANT THEIR BEER COLD, THEIR HOT DOGS HOT, AND THEY WANT CHOICES >> WE’LL HAVE OVER 500 POINTS OF SALE BECAUSE WE DON’T WANT ANYBODY GOING BACK INTO THE SECOND HALF THIRSTY OR HUNGRY >> ARAMARK RUNS CONCESSIONS FOR EIGHT NFL TEAMS ACROSS THE COUNTRY IT KICKS OFF ITS PREPARATION FOR ALL OF ITS MEGA MEALS A WEEK BEFORE GAME DAY WITH ALL OF THE FOOD DELIVERIES NECESSARY TO REPLENISH EACH CONCESSION STAND >> WE ARE CURRENTLY IN THE LOADING DOCK AREA OF LINCOLN FINANCIAL FIELD ALL OF OUR PRODUCT IS RECEIVED RIGHT HERE AND THEN LOADED ONTO THE TRAILERS HERE FOR DELIVERY THROUGHOUT THE BUILDING THE BUILDING IS VERY LARGE, SO OBVIOUSLY WE NEED LARGE EQUIPMENT TO GET IT WHERE IT’S GOING YOU SEE, WE HAVE AN ALL WHEEL DRIVE TRACTOR THAT HELPS US RIGHT NOW WE CURRENTLY HAVE THREE TRAINS HOOKED UP TO IT WE CAN GET UP TO SIX TRAINS HOOKED UP TO DO OUR LARGER DELIVERIES >> THE TRACTOR WILL TAKE MULTIPLE TRIPS FROM THE LOADING DOCK UP TO THE CONCOURSE, PULLING AS MUCH AS 10,000 POUNDS OF FOOD PRODUCTS AT A TIME >> IN ALL, IT’S A MEGA MEAL THAT INCLUDES 20,000 SOFT PRETZELS, 15,000 HOT DOGS, 6,000 CHEESE STEAKS, 1,200 HAMBURGERS, AND MORE THAN 100,000 INDIVIDUAL BEVERAGE SERVINGS QUENCHING THE THIRST OF ALMOST 70,000 FANS TAKES A COMPLEX NETWORK OF TUBING DELIVERING SODA AND BEER IN FACT, EACH CONCESSION STAND AND BAR THROUGHOUT THE STADIUM IS CONNECTED TO ITS OWN BEVERAGE CENTER, ANYWHERE FROM 20 TO 100 FEET AWAY IN ALL, THE STADIUM’S FLOORS CONTAIN NEARLY 40 MILES OF TUBING THAT DELIVERS ALMOST 2,500 GALLONS OF BEVERAGES >> BUT THE DRINKS AREN’T THE ONLY THINGS LINKED AT LINCOLN FINANCIAL FIELD >> TO RUN AN OPERATION OF THIS SIZE, IT REALLY TAKES A VERY SOPHISTICATED TECHNOLOGY EACH REGISTER THROUGHOUT THE STADIUM IS ALL CONNECTED, SO THAT GIVES US REAL TIME DATA OF PRODUCTS BEING SOLD AND IT ALLOWS US TO MAKE SURE THAT WE ARE CAPITALIZING ON BUYING TRENDS IF WE REALIZE THAT SODA SALES ARE INCREASING IN A CERTAIN AREA OF THE STADIUM BECAUSE THAT’S WHERE THE SUN IS SHINING, IT ALLOWS US TO OVERSTOCK >> ARAMARK HAS ALSO CAPITALIZED ON SOME OF PHILLY’S FAVORITE FOODS, OFFERING THE ICONIC PHILLY CHEESESTEAK AND THE LOCALLY FAMOUS CHICKIE’S AND PETE’S CRAB FRIES, FRENCH FRIES WITH A ZING >> THEY PUT A LITTLE CRAB SAUCE ON THEM, DELICIOUS! IT’S ALL ABOUT THE SECRET SAUCE >> THE CRAB FRY IS PROBABLY ONE OF OUR MOST POPULAR ITEMS, YOU KNOW, EVEN SURPASSING THE HOT DOG IN SOME CASES WE BRING THOSE LOCAL NEIGHBORHOOD FLAVORS INTO THE STADIUM AND IT WAS VERY WELL RECEIVED >> BUT BEYOND THE TRADITIONAL CONCESSION STANDS, LINCOLN FINANCIAL FIELD, LIKE ALL MODERN FOOTBALL STADIUMS BOASTS LUXURY SUITES AND THE MEGA MEALS THAT COME WITH THEM >> MORE THAN 24 HOURS BEFORE GAME TIME, IN THE BASEMENT OF THE STADIUM, ARAMARK’S KITCHEN THAT SERVES THE SUITES IS ALREADY FULL OF ACTIVITY >> OBVIOUSLY, WE HAVE A GAME TOMORROW, SO, WE’RE GETTING TOGETHER LAST MINUTE THINGS THERE’S PROBABLY ABOUT 30 COOKS AND ABOUT 20 FOOD RUNNERS BASICALLY, THIS IS THE KITCHEN IT DOES THE MAJORITY OF SUITES THEY HOLD ANYWHERE FROM 10 TO 20 PEOPLE NOT VERY GOOD AT MATH, BUT KIND OF FIGURE IT, YOU KNOW IT’S QUITE A BIT >> IT’S ACTUALLY 172 LUXURY SUITES TOTAL, SERVING MORE THAN 3,000 GUESTS >> ON GAME DAY, THE SUITE KITCHEN CAN BEST BE DESCRIBED AS ORGANIZED CHAOS STARTING EIGHT HOURS BEFORE KICKOFF, ARAMARK EMPLOYEES WHEEL MORE THAN 30 HOT BOXES STUFFED WITH GOURMET FOOD INTO PLACE THROUGHOUT THE STADIUM >> WITH SO MUCH FOOD MOVING IN SO MANY DIRECTIONS, IT’S ESSENTIAL TO KEEP TRACK OF IT ALL >> EVERYTHING YOU DO, YOU HAVE TO MAKE SURE IT’S LABELED PROPERLY BECAUSE IF YOU DON’T PUT THE RIGHT LOCATION ON IT, ENDS UP GOING TO THE WRONG PLACE AND YOU ARE SPENDING AN HOUR TRYING TO FIND OUT WHERE IT WENT TO, SO THAT’S KIND OF LOGISTICALLY A CHALLENGE HERE >> MORE THAN 90 PERCENT OF THE FOOD PREPARED IN THE SUITE KITCHEN IS MADE FROM SCRATCH >> TO FULFILL SUCH A TALL ORDER, FOOD OVERFLOWS FROM EIGHT INDUSTRIAL OVENS, FOUR STEAMERS, TWO KETTLES, TWO TILT SKILLETS, AND EVEN A SMOKER >> THIS IS A GREAT PIECE OF COOKING EQUIPMENT, ESPECIALLY WHEN YOU GET INTO THE FALL AND THE WINTER TIME, YOU’RE SMOKING DIFFERENT FOODS WE DO RIBS WE DO BRISKETS IN HERE WE DO PORK

WE COLD SMOKED SOME FISH YESTERDAY WE DID SOME WHITE FISH FOR A WHITE FISH SALAD IT’S JUST THAT GREAT FLAVOR IT’S GOT A GREAT SMELL TO ME, IT IS A NICE FOOTBALL TAILGATE TYPE ITEM >> THESE FANCY FOOD OFFERINGS ARE A FAR CRY FROM YESTERYEAR’S STEADY STADIUM DIET OF HOT DOGS AND PEANUTS BUT THE HISTORY OF SPORTS CONCESSION FOOD CAN ACTUALLY BE TRACED BACK MUCH FURTHER ANCIENT STREET VENDORS OF THE ROMAN EMPIRE CAPITALIZED ON THE HUNGRY MASSES, CHEERING GLADIATORS AT THE COLISEUM AND DURING THE CHARIOT RACES AT THE CIRCUS MAXIMUS ROMAN EMPERORS FED BREAD TO AS MANY AS 250,000 SPECTATORS FOR FREE [CHEERING] >> WHILE CHEERING FOR THE NFL’S MODERN DAY GLADIATORS, FANS ARE FED AND HAPPY JUST KNOWING THEIR FAVORITE FARE IS ONLY STEPS AWAY >> I GET THIS EVERY TIME I COME DOWN HERE I SWEAR TO GOD I MEAN IT’S AWESOME A LITTLE BIT SPICE, NOT TOO MUCH, BUT JUST PERFECT >> BUT THESE NEARLY 70,000 FOOTBALL FANS AREN’T THE ONLY ONES INDULGING IN MASS QUANTITIES OF AMERICAN FAVORITES EVEN THE UPSCALE HERD CAN’T RESIST THEIR SHARE OF BURGERS AND FRIES NO ONE KNOWS THAT MORE THAN THIS TEAM OF COOKS FROM JOHNNY ROCKETS >> IN THIS MAKESHIFT KITCHEN AT THE TOP OF THE NOKIA THEATER’S PARKING GARAGE IN LOS ANGELES, THEY’RE PREPARING A MEGA MEAL THAT 2,200 VIP GUESTS WILL DEVOUR AT THE OFFICIAL AFTER PARTY OF THE AMERICAN MUSIC AWARDS THEIR CHALLENGE IS TO FRY UP MORE THAN 5,000 HAMBURGERS, 900 POUNDS OF FRENCH FRIES, AND 600 POUNDS OF ONION RINGS >> WE’RE GOING TO SERVE THE SAME AMOUNT OF HAMBURGERS IT TYPICALLY TAKES US TO SERVE IN ABOUT A MONTH AND A HALF ALL IN ABOUT THREE HOURS THEY COULD HAVE ANYBODY CATER, BUT JOHNNY ROCKETS IS A LITTLE DIFFERENT BECAUSE WE PROVIDE AN EXPERIENCE OUR SERVERS DANCE, THEY SING, THEY HAVE A GOOD TIME >> BEFORE THE SERVERS CAN LET LOOSE, IT’S STRICTLY BUSINESS IN THE KITCHEN BUT FLIPPING THE BURGERS AND FRYING THE ONION RINGS IS THE EASY PART OF THIS MEGA MEAL THAT’S BECAUSE JUST 48 HOURS EARLIER, THIS BUSTLING KITCHEN DIDN’T EVEN EXIST >> UPON ARRIVAL HERE ON FRIDAY MORNING AT 5:30 WHAT YOU SEE HERE IS NOT WHAT WAS HERE IT WAS A CEMENT SLAB, NO WALLS, NO NOTHING TRUCKS PULLED UP AT SEVEN O’CLOCK AND STARTED UNLOADING >> DOING AN EVENT LIKE THIS IT IS NOT LIKE A BACKYARD BARBECUE >> IN JUST SIX HOURS, JOHNNY ROCKETS HAULED IN 12 GRILLS, 9 FRYERS, 4 FREEZERS, AND EVEN THE KITCHEN SINK EVERY DETAIL IS SCRUTINIZED DURING THE KITCHEN SETUP BECAUSE THIS COOKING TEAM ONLY HAS ONE CHANCE TO GET IT RIGHT ONE ERROR COULD MEAN DISAPPOINTING THE HUNGRY LEGION ONCE IN PLACE, THE EQUIPMENT AND COOKS MAKE UP A KITCHEN EIGHT TIMES BIGGER THAN ONE FOUND AT A TYPICAL JOHNNY ROCKETS RESTAURANT AND THAT MEANS THEY CAN KEEP THE BURGER PLATTERS FLOWING OUT OF THE KITCHEN ALL NIGHT TO SATISFY EVERYONE’S CRAVINGS >> HOW COULD YOU SAY NO? WHETHER IT’S FRENCH FRIES, WHETHER IT’S THE ONION RINGS, WHETHER IT’S BURGER, WITH OR WITHOUT CHEESE BIG MAMA WILL HAVE IT ANY DAY >> COOKING FOR A THRONG AWAY FROM THE COMFORT OF YOUR OWN KITCHEN MAY BE A LOGISTICAL NIGHTMARE BUT COOKING FOR THE HORDE OF TOURISTS IN LAS VEGAS MAY BE THE BIGGEST GAMBLE OF ALL AND IT TURNS OUT, THE BIGGEST BUFFET THERE ISN’T EVEN ON THE STRIP >> “MEGA MEALS” WILL RETURN ON “MODERN MARVELS.” >> WE NOW RETURN TO “MEGA MEALS” ON “MODERN MARVELS.” >> LAS VEGAS, NEVADA– THE WORLD’S ENTERTAINMENT DESTINATION UP AND DOWN THE STRIP, YOU’RE SURE TO FIND NOT ONLY PLENTY OF SLOT MACHINES AND SHOWGIRLS, BUT ALSO ONE OF THE MOST ICONIC OF MEGA MEALS >> THE “ALL YOU CAN EAT BUFFET.” >> YOU NAME IT, THIS MEGA MEAL HAS GOT IT, TURKEY, CREPES, CREME BRULEE, SALAD, CHICKEN FAJITAS, PIZZA, MASHED POTATOES, BELGIAN WAFFLES, STROMBOLI, AND EVEN COTTON CANDY WHAT BETTER PLACE TO INDULGE IN GLUTTONY THEN SIN CITY >> I AM SHOCKED AT HOW MUCH FOOD THAT THEY CAN PUT OUT HERE, JUST ANYTHING THAT YOU WOULD WANT AND THEN SOME YOU CAN HAVE A LOT OF DESERTS IN TWO DAYS, WE PROBABLY TRIED EVERY DESERT IT WAS GOOD. IT WAS VERY GOOD >> AT THE SPICE MARKET BUFFET IN THE PLANET HOLLYWOOD RESORT AND CASINO, MORE THAN 3,000 HUNGRY GAMBLERS MAKE THEIR WAY

FROM THE GAMING TABLES TO THE BUFFET TABLE EACH DAY TO OVER-INDULGE IN SOME OF THE FINEST FOOD ON THE STRIP IT’S ONE OF MORE THAN 30 BUFFETS IN VEGAS THAT TOGETHER FEED AS MANY AS 40 MILLION PEOPLE EACH YEAR >> PEOPLE COME HERE FROM ALL OVER THE WORLD FOR ALASKAN KING CRAB LEGS OUR PRIME RIB IS DEFINITELY POPULAR OUR CHILLED GULF PRAWNS ARE VERY POPULAR >> CREATING THIS MEGA MEAL EVERY DAY FOR A YEAR TAKES 200,000 POUNDS OF CRAB LEGS, 125,000 POUNDS OF SHRIMP, 200,000 POUNDS OF PRIME RIB, 90,000 POUNDS OF LAMB, AND 950,000 PIECES OF SUSHI, BUT WHERE DOES SO MUCH SEAFOOD AND MEAT COME FROM? >> IT ALL COMES FROM DISTRIBUTORS HERE IN LAS VEGAS, WHO SOURCE OUT THE FOOD FROM ALL OVER THE COUNTRY OUR PRODUCE COMES FROM CALIFORNIA, THE BEEF COMES FROM THE MIDWEST, A LOT OF THE FISH COMES FROM EAST COAST THE CRAB LEGS TRAVEL THE FARTHEST WE CATCH THE CRABS IN THE BERING SEA ON THE CRAB FISHING BOATS UP THERE >> CRAB LEGS ARE THE MOST POPULAR DISH AT THE BUFFET AFTER THEIR FIVE DAY, 3,000 MILE JOURNEY FROM ALASKA TO THE MOJAVE DESERT, WORKERS IN PLANET HOLLYWOOD’S LOADING DOCK KEENLY INSPECT THEM FOR QUALITY AND QUANTITY >> WE ARE LOOKING FOR ANY ODD SIZES, ANY FREEZER BURN, OR THERE MIGHT BE SOME DISCOLORING AFTER THEY INSPECT IT, THEN THEY TAKE IT OUT AND THEY PUT IT OVER ON THE DIGITAL SCALE AND THEY’RE LOOKING TO SEE IF THE YIELD IS CORRECT IF IT’S SUPPOSED TO BE A 20-POUND CASE, I WANT TO MAKE SURE THAT I’M NOT GETTING 18 POUNDS OF CRAB AND TWO POUNDS OF ICE >> ONCE ALL THE INCOMING FOOD IS GIVEN THE THUMBS UP, IT HEADS TO THE BUSY BUFFET KITCHEN >> IT EQUALS ABOUT A TON OF PRODUCT A DAY THAT WE ACTUALLY COOK WE HAVE ABOUT 150 COOKS, SPECIFICALLY FOR THE BUFFET AND THERE IS JUST ENDLESS AMOUNTS OF EQUIPMENT THE BIGGEST CONCERN WOULD BE THAT WE RAN OUT OF FOOD, WHICH IS DEFINITELY SOMETHING YOU NEVER WANT TO DO ON A BUFFET >> THE BUFFET DATES BACK TO 17th CENTURY FRANCE, WHEN ARISTOCRATS WOULD DISPLAY THEIR GOLD AND SILVER PLATES AND RICH TEXTILES, ON A TABLE CALLED A SIDE BOARD THE TERM “BUFFET” ORIGINALLY REFERRED NOT TO FOOD, BUT TO THE FINE FLATWARE AND THE FURNITURE ON WHICH IT WAS DISPLAYED THE BUFFET SPREAD THROUGH EUROPE AND THEN ULTIMATELY MADE ITS WAY TO AMERICA BUT IT WASN’T UNTIL IT HIT THE LAS VEGAS STRIP THAT IT FIRST TOOK ON THE FORM OF “ALL YOU CAN EAT.” IT STARTED AT THE EL RANCHO VEGAS CASINO IN 1946 WHEN A LOCAL PUBLICIST SET UP TABLES OF COLD FOOD IN THE CASINO FOR THE LATE NIGHT GAMBLERS TO ENJOY FOR JUST ONE DOLLAR >> AND IT WAS BASICALLY DESIGNED TO LURE CASINO GUESTS TO STAY AT THAT HOTEL VERSUS THE OTHER HOTELS THAT JUST HAD COFFEE SHOPS >> STUFFING YOUR FACE FOR A BUCK MADE THE SO-CALLED BUCKAROO BUFFET AN INSTANT HIT SOON, EVERY CASINO ON THE STRIP FOLLOWED SUIT THE AVERAGE VEGAS BUFFET COSTS 20 DOLLARS TODAY, BUT YOU CAN STILL GET A LOT OF BANG FOR YOUR BUCKS >> GUESTS HERE LOVE LIVE ACTION STATIONS, IT GIVES THEM A FRESH MEAL THAT THEY CAN WALK UP AND ORDER THEMSELVES MOST BUFFETS JUST HAVE ONE OR TWO, WE’VE LITERALLY GOT 10 DIFFERENT LIVE ACTION STATIONS THROUGHOUT ALL OF YOUR MEAL PERIODS THIS IS OUR EGG AND OMELET STATION COOKED TO ORDER WE WILL CATER TO ANY GUEST’S DESIRE IF SOMEBODY WANTS SAUTEED HUMMINGBIRD TONGUES, WE WILL FIND IT JUST TO TAKE CARE OF THAT GUEST >> THE ENDLESS TEMPTING CHOICES USUALLY LURE DINERS INTO DISHING UP MORE THAN THEY CAN STOMACH AND THAT LEAVES PLANET HOLLYWOOD WITH A TON OF DAILY LEFTOVERS– LITERALLY >> WE RECYCLE BETWEEN 2,500 TO 3,000 POUNDS OF FOOD A DAY, WHICH TRANSLATES A LITTLE DAY, OVER MILLION POUNDS OF FOOD ON A YEARLY BASIS >> TRUCKS TRANSPORT EVERY SCRAP OF THAT ONE MILLION POUNDS, PLUS THE LEFTOVERS OF 11 OTHER MAJOR CASINOS IN TOWN, 15 MILES DOWN THE ROAD TO R.C. FARMS HERE, SINCE 1963 OWNER BOB COMBS HAS CONVERTED IT TO A DIFFERENT KIND OF MEGA MEAL– SLOP FOR HIS 3,000 PIGS >> I WAS RAISED UP BY MY MOTHER’S PREACHING ALL THE TIME, IS TO WASTE NOT, WANT NOT WHEN WE ARE UP FULL CAPACITY WE WILL A RECYCLE A THOUSAND TONS A MONTH OF FOOD SCRAPS >> IT MAY NOT LOOK VERY APPETIZING TO US, BUT FOR THE PIGS, IT’S A GOURMET FEAST BUT BEFORE THIS 12 TON, MEGA MEAL HITS THE TROUGH, IT NEEDS TO BE SORTED AND DISINFECTED >> WHAT WE ARE DOING HERE IS WE ARE SORTING THE FOOD, BASICALLY LOOKING FOR ANY WATERMELON RINDS, TOPS OF THE PINEAPPLE, STUFF THAT THE PIGS DON’T CARE FOR AS MUCH THEY LIKE THE OVERALL GARBAGE,

THE STEAKS, THE CAVIAR, THEY LIKE THE JUNK FOOD >> ONCE SORTED, THE SOGGY CHUNKS CONTINUE UP A 55 FOOT CONVEYER BELT TO THE COOKING POT >> ONCE IT GETS INTO THE POT, WE HAVE LIVE STEAM, WHICH IS CREATED FROM OUR BOILER WE ALSO HAVE AN AGITATOR IN THERE THAT MOVES THE FOOD CONSTANTLY LIKE YOU WOULD COOK A POT OF SPAGHETTI SO THAT WAY NOTHING’S STICKING AND EVERYTHING IS COOKING FULLY >> A PIPE CARRIES THE STEAM FROM THE BOILER TO THE BASE OF THE COOKING POT, WHERE IT DIVIDES INTO EIGHT THREE QUARTER INCH JETS THE HOT STEAM BRINGS THE SLOP TO A BOIL FROM THE BOTTOM UP WHILE THE AGITATOR MIXES THE MUSH AT ONE REVOLUTION PER MINUTE THE SLOP COOKS FOR HALF AN HOUR, WHICH KILLS OFF ALL THE BACTERIA THEN IT’S OFF TO THE TROUGH WHERE THE PIGS GO HOG WILD EACH PIG EATS UP TO 30 POUNDS OF THE FIVE STAR SLOP EACH DAY, GAINING AS MUCH AS 280 POUNDS OVER A SEVEN-MONTH PERIOD BEFORE BEING SHIPPED TO A SLAUGHTERHOUSE IN THE MIDWEST >> I TRY NOT TO GET ATTACHED TO TOO MANY OF THEM, BECAUSE I KNOW WHERE THEY END UP I LIKE TO EAT THE PIGS, I LOVE THEM, BUT I LIVE TO EAT THEM >> AND WHO KNOWS? THESE PIGS MAY EVEN WIND UP BACK IN VEGAS AS BACON AT THE BUFFET THE PEOPLE RUNNING A NATIONAL NETWORK, DEDICATED TO FEEDING THE NEEDY DON’T BELIEVE IN WASTING FOOD EITHER AND IT’S UP TO THEM TO SECURE MORE THAN 70 TONS OF FOOD EVERY DAY TO FEED THE HUNGRY IN THE LARGEST CITY IN THE UNITED STATES “MEGA MEALS” WILL RETURN ON “MODERN MARVELS.” >> WE NOW RETURN TO “MEGA MEALS” ON “MODERN MARVELS.” IT’S 5:30 AM IN NEW YORK AND THIS 90,000 SQUARE FOOT WAREHOUSE IN THE BRONX IS ALREADY BUSTLING WITH ACTIVITY IN THE NEXT HOUR, WORKERS HERE WILL SHIP OUT MORE THAN 150,000 POUNDS OF FOOD TO ABOUT 1,000 NON-PROFIT FOOD ASSISTANCE PROGRAMS THROUGHOUT NEW YORK CITY THE FOOD BANK FOR NEW YORK CITY IS THE LARGEST FOOD BANK IN THE UNITED STATES IT’S PART OF A NETWORK OF MORE THAN 200 FOOD BANKS THAT MAKE UP THE NATION’S LEADING DOMESTIC HUNGER RELIEF CHARITY, CALLED “FEEDING AMERICA.” IN NEW YORK CITY ALONE, MORE THAN 1.3 MILLION RESIDENTS ARE AT RISK OF HUNGER AND RELY ON FACILITIES LIKE THIS TO FEED THEIR FAMILIES EVERY DAY IN THE FOOD BANK’S EFFORT TO FEED THEM, MORE THAN 50 MILLION POUNDS OF INVENTORY FLOWS IN AND OUT OF THIS WAREHOUSE EACH YEAR >> OUR FOOD COMES FROM A VARIETY OF SOURCES, ABOUT 65 PERCENT FROM GOVERNMENT SOURCES, 35 PERCENT OF THE FOOD IS DONATED FROM REALLY LARGE MANUFACTURERS DONATED FOOD WILL BE COMING FROM YOUR TROPICANA, GENERAL MILLS, GENERAL FOODS, KRAFT, CONAGRA >> TO KEEP TRACK OF SO MUCH PRODUCT, THE FOOD BANK HAS TURNED TO BAR CODE TECHNOLOGY, SIMILAR TO A SUPERMARKET’S >> WE HAVE SELECTORS WHO HAVE SCANNERS WHICH TELLS THE SELECTOR WHERE HE CAN GO IN THE WAREHOUSE, HOW MANY CASES HE HAS TO SELECT, THE ORDER OF THE SELECTION USUALLY YOU PICK FROM THE HEAVIEST TO THE LIGHTEST, SO IT WILL DO ALL OF THAT FOR HIM >> WITH THE HELP OF THE BAR CODING SYSTEM, THE WAREHOUSE DISTRIBUTES ENOUGH FOOD TO PREPARE 330,000 MEALS PER DAY SOME OF THOSE MEALS ARE EVEN PREPARED BY THE FOOD BANK AT THEIR COMMUNITY KITCHEN IN NEARBY HARLEM THE SOUP KITCHEN SERVES 2,500 MEALS EACH WEEK >> I’VE WORKED WITH OTHER ORGANIZATIONS WHERE I’VE HAD TO COOK 1,500 MEALS A DAY HERE IT’S NO DIFFERENT DOING THE SAME THING, I WANT THE PEOPLE TO GET THE SAME QUALITY, THE SAME TYPE OF FOOD THAT OTHER PEOPLE GET THEY’RE ENTITLED TO IT THEY CAN’T GO TO A RESTAURANT, BUT HEY, I COULD BRING THE RESTAURANT TO THEM >> TONIGHT’S MEAL, FEEDING 700 PEOPLE, CONSISTS OF 50 POUNDS OF CAESAR SALAD, 70 LOAVES OF FRESH BREAD, AND 120 GALLONS OF CHICKEN NOODLE SOUP THE COMMUNITY KITCHEN ALSO HOUSES A FOOD PANTRY DOWNSTAIRS, WHERE QUALIFYING LOW INCOME NEW YORKERS CAN OBTAIN FRESH PRODUCE AND PACKAGED FOODS FREE OF CHARGE EACH WEEK, THE MINI SUPERMARKET

PROVIDES FOOD FOR MORE THAN 13,500 MEALS >> IT HELPS ME A LOT YOU KNOW, BECAUSE WHAT THE PRICES ARE TODAY, YOU KNOW, AND WHAT LITTLE BIT THAT I NEED, IT HELPS ME OUT A LOT >> THE LOGISTICS OF FEEDING A METROPOLIS LIKE NEW YORK MAY BE DAUNTING, BUT WHAT ABOUT THE TASK OF FEEDING THE WORLD IT’S A CHALLENGE THAT THE UNITED NATIONS WORLD FOOD PROGRAM HAS TRIED TO MEET FOR NEARLY A HALF CENTURY >> THE WORLD FOOD PROGRAM IS THE LARGEST HUMANITARIAN ORGANIZATION IN THE WORLD WE HANDLE A COLOSSAL AMOUNT OF FOOD LAST YEAR, WE SENT AROUND ABOUT 3.3 MILLION METRIC TONS OF FOOD BASICALLY, WE FED 90 MILLION PEOPLE IN THE WORLD IN MORE THAN 80 COUNTRIES >> ACCORDING TO THE WORLD FOOD PROGRAM, MORE THAN 923 MILLION PEOPLE, ONE OUT OF NEARLY SEVEN PEOPLE ON EARTH, ARE CHRONICALLY HUNGRY THAT MAKES HUNGER AND MALNUTRITION THE NUMBER ONE HEALTH RISK WORLDWIDE ABOUT 30 PERCENT OF WHAT THE WORLD FOOD PROGRAM SHIPS OUT TO FIGHT THE PROBLEM, PASSES THROUGH TERMINALS IN AND AROUND NORFOLK, VIRGINIA >> YOU CAN SEE THIS RAILCAR HERE THIS IS FILLED WITH ABOUT 2,500 METRIC TONS OF CSB; THAT’S CORN-SOYA BLEND THIS A HIGH A IMPACT, HIGHLY NUTRITIONAL FOOD IT’S ONE OF APPROXIMATELY 36 CARS FULL OF FOOD THAT’S GOING TO THE WORLD FOOD PROGRAM IN KENYA AND THAT’S ENOUGH TO FEED A STAGGERING 4.5 MILLION PEOPLE FOR A DAY >> THE LOADED CONTAINERS TRAVEL SIX MILES TO AN EXPORT FACILITY WHERE THE FOOD IS TRANSFERRED TO CARGO SHIPS >> AT ANY ONE POINT IN THE DAY, WE HAVE 100 SHIPS ON THE HIGH SEAS, 50 AIRPLANES IN THE AIR, AND 10,000 TRUCKS DELIVERING FOOD AND AT THE OTHER END, PEOPLE USE ANY KIND OF LOCOMOTION YOU CAN IMAGINE, FROM YAKS TO ELEPHANTS TO DONKEYS, TO GET THE FOOD RIGHT DOWN TO THE HOUSEHOLD LEVEL >> FOOD DESTINED FOR SOME OF THE MOST DANGEROUS AND ISOLATED AREAS MUST MAKE ITS WAY THERE VIA AIR DROP THE EXPERTS HAVE WORKED OUT SYSTEMS TO MAKE SURE THE DROPS HAPPEN SAFELY >> YOU CAN IMAGINE METRIC TONS OF FOOD HURTLING FROM THE SKY IT CAN KILL PEOPLE SO, A HUGE CARGO PLANE HAS TO DIRECT THE CARGO AT JUST THE RIGHT MOMENT, USING THE LATEST GPS TECHNOLOGY TO PINPOINT IT SO THAT THE FOOD IS LAUNCHED AIRBORNE, TO LAND WITHIN A FAIRLY YOU KNOW, CONTAINED SPACE, THAT’S MARKED ON THE GROUND AT A HIGH RATE OF SPEED >> DELIVERING FOOD FROM THE SKY TAKES THE UTMOST PLANNING AND PRECISION, BUT WHAT ABOUT CREATING HUNDREDS OF THOUSANDS OF MEALS SERVED IN THE SKY EACH DAY >> THERE ARE LOT OF PEOPLE GETTING MORE THAN JUST PEANUTS AT 35,000 FEET “MEGA MEALS” WILL RETURN ON “MODERN MARVELS.” >> WE NOW RETURN TO “MEGA MEALS” ON “MODERN MARVELS.” THESE CHEFS IN INWOOD, NEW YORK ARE WHIPPING UP A MEGA MEAL FOR AS MANY AS 10,000 PEOPLE THAT INCLUDES EVERYTHING FROM LOBSTER TAIL TO FILET MIGNON TO CHICKEN BREAST EXPECTATIONS FOR THIS FOOD ARE LITERALLY SKY HIGH BECAUSE EVERYTHING YOU SEE HERE WILL BE SERVED IN-FLIGHT AT 35,000 FEET EVEN THOUGH THE MEAL ON A TYPICAL U.S. DOMESTIC FLIGHT THESE DAYS IS JUST A SIMPLE SNACK, ON MOST INTERNATIONAL FLIGHTS, YOU CAN STILL GET THE REAL DEAL AND THIS GATE GOURMET JFK AIRPORT FLIGHT KITCHEN IS JUST ONE OF ABOUT 100 LOCATIONS AROUND THE GLOBE THAT IN TOTAL, PREPARE MORE THAN 200 MILLION AIRLINE MEALS EACH YEAR >> THIS FACILITY DOES ABOUT 50,000 MEALS A WEEK OUR CUSTOMER BASE HERE RUNS FROM MIDDLE EASTERN AIRLINES TO EUROPEAN AIRLINES, LATIN AMERICAN AIRLINES, AND DOMESTIC U.S. AIRLINES AS WELL WE OPERATE 24 HOURS A DAY, SEVEN DAYS A WEEK, 365 DAYS A YEAR WE NEVER CLOSE >> IN-FLIGHT CATERING IS AN 18 BILLION DOLLAR INDUSTRY WORLDWIDE WITH A DISTINCTLY INTERNATIONAL FLAVOR >> WE DO AUTHENTIC THAI FOOD, WE DO AUTHENTIC CHINESE FOOD, AND EVERY MEAL THAT WE DESIGN TO PUT ON A PLANE IS GEARED SPECIFICALLY TO THAT REGION THE AIRCRAFT THAT WE HANDLE

INCLUDE EVERYTHING FROM THE LARGEST, THE AIRBUS A-380, ALL THE WAY DOWN TO THE SMALLEST SUPER 80s TAKING THE LARGEST EXAMPLE, THE A-380 FLYING 16 HOURS THERE’S GOING TO BE 2,000 MEALS PUT ON THAT FLIGHT IMAGINE, 2,000 MEALS, ALL DELIVERED AT THE SAME TIME WHAT RESTAURANT DOES THAT? >> BUT BEFORE ANY IN-FLIGHT MEGA MEAL MAKES THE MENU, THE CHEFS MUST TEST THEIR RECIPES IN SMALLER BATCHES– LIKE THIS KUNG PAO CHICKEN, MADE TO FEED 10 >> IT’S READY TO GO >> ONCE HIS DISH IS UP TO SNUFF, THE CHEF CAN SUPER-SIZE IT TO MORE THAN 300 SERVINGS PER BATCH AND THEN IT’S BUSINESS AS USUAL IN THE KITCHEN WITH THE ADDITION OF ONE REALLY COOL PIECE OF EQUIPMENT >> ONE THING THAT MAKES IN-FLIGHT TOTALLY UNIQUE IS BLAST CHILLERS >> WE’RE REQUIRED BY THE FDA TO BRING OUR FOOD FROM WHATEVER DEGREE IT IS– 170, 190 DEGREES TO 45 DEGREES AND WE USE THE BLAST CHILLERS NOTICE THAT THE FOOD IS ALL PACKED IN TWO-INCH PANS, THERE’S A COMPLETE REVOLUTION OF COLD AIR THAT GETS IN BETWEEN EACH PAN THIS ALLOWS THE FOOD TO GET CHILLED IN LESS THAN 30 MINUTES >> AIRLINE MEALS MAY BE PREPARED AS MUCH AS 10 HOURS BEFORE BEING DEVOURED, SO THE BLAST CHILLER ENSURES NO BACTERIA FORMS IN THE FOOD >> ALL THE FOOD HAS BEEN PREPARED, IT’S BEEN CHILLED, THE FOOD PRODUCTION EMPLOYEE WILL BRING IT INTO THIS BIG REFRIGERATOR UNIT, SO NOTICE, THE TEMPERATURE IS ALWAYS CONSTANT IT’S ALWAYS 40-45 DEGREES THE EMPLOYEE HAS WHAT WE CALL A SPECIFICATION OF THE FOOD ITEM TO TELL THEM EXACTLY WHAT GOES INTO IT AND THEN THEY’LL GO AHEAD AND START PACKING WE USUALLY DO NO MORE THAN 20 OR 30 MEALS AT A TIME BECAUSE WE DON’T WANT THE FOOD EXPOSED ANY LONGER THAN IT HAS TO BE >> EACH DAY, MORE THAN 40 EMPLOYEES BRAVE THE COLD ROOM TO DISH OUT THE MEALS THAT WILL BE REHEATED AND SERVED IN-FLIGHT BUT IT’S STILL UP TO THE AIRLINE COOKS HERE TO MAKE SURE THE MEAL IS TASTY >> ABOUT 15 YEARS AGO, A STUDY WAS DONE AND IT WAS FOUND OUT THAT 18 TO 20 PERCENT OF THE FLAVOR PROFILE WAS LOST AT 30,000 FEET, MOSTLY BLAMED ON PRESSURIZATION FROM THE CABIN SO, WHAT WE DO IN IN-FLIGHT IS THAT MEANS THAT WE HAVE TO, WE HAVE TO FIND TECHNIQUES TO MAKE THE FOOD MORE FLAVORFUL FOR EXAMPLE, UNLIKE A RESTAURANT WHERE SOMETHING WILL BE MARINATED FOR TWO HOURS, WE’LL GO AHEAD AND WE’LL MARINATE SOMETHING FOR SIX OR EIGHT HOURS >> ONE TRICK, THE GATE GOURMET CHEFS HAVE LEARNED IS HOW TO HELP ENSURE WHAT THEY COOK HERE WON’T BE OVERCOOKED DURING REHEATING ON THE PLANE, LIKE THIS STEAK FOR THE FIRST CLASS PASSENGERS >> WE ALWAYS PREPARE THE STEAK RARE BECAUSE THIS WAY THE FLIGHT ATTENDANT CAN LEAVE IT IN THE OVEN AN EXTRA FIVE MINUTES AND GET A MEDIUM STEAK OR PULL IT OUT WHEN THEY’RE SUPPOSED TO AND GET A MEDIUM RARE STEAK >> EVEN VEGETABLES GET SPECIAL TREATMENT IN THIS KITCHEN WHETHER VEGETABLES ARE SERVED HOT OR THEY’RE SERVED COLD, THEY GET BLANCHED CHEF YOSHI HERE HAS SOME BOILING WATER OVER HERE HE IS GOING TO ADD SOME SALT TO IT HE’S GOING TO ADD THE VEGETABLES TO IT AND NOTICE HOW QUICKLY HE BLANCHES IT ONCE THE VEGETABLES ARE COOKED, THEY GET DROPPED INTO AN ICE BATH THIS IS CALLED SHOCKING THE VEGETABLES, AND WHAT IT DOES IS IT STOPS THE COOKING PROCESS AND KIND OF GUARANTEES THAT THE VEGETABLES ARE NOT GOING TO BE OVERCOOKED >> BUT PREPARING A MEAL FOR AIRLINE PASSENGERS WASN’T ALWAYS SUCH AN EXACT SCIENCE >> BACK IN THE 30s, THE FIRST IN-FLIGHT CATERER WAS THE FLIGHT ATTENDANT THEY WOULD STOP OFF, THEY WOULD PICK UP DOUGHNUTS, THEY WOULD PICK UP THERMOSES OF COFFEE, AND THAT WAS THE MEAL SERVICE THE 60s WAS WHEN THINGS REALLY STARTED ROLLING THAT’S WHEN THE 707s GOT INVOLVED AND THEY HAD GALLEYS, SO WE WERE ABLE TO BULK-BOARD FOOD AND THE FLIGHT ATTENDANT WAS ABLE TO HEAT IT UP NOW, YOU NOT ONLY HAD A GALLEY TO HEAT FOOD UP, BUT YOU HAD FLIGHT ATTENDANTS ROLLING DOWN CARTS AND CARVING PRIME RIB AND CUTTING UP LOBSTER FOR THE FIRST CLASS PASSENGERS >> FLIGHT ATTENDANTS MAY NOT CARVE RIB ROASTS IN THE AISLES ANYMORE, BUT THANKS TO THE EXPERTS AT GATE GOURMET, AIRLINE PASSENGERS CAN STILL LOOK FORWARD TO A WORLD-CLASS MEGA MEAL WHETHER HUNGER STRIKES A CROWD IN-FLIGHT OR OUT AT SEA, DURING A BALL GAME, OR AT THE SLOTS, THE EXPERTS HAVE THE RECIPE FOR SATISFYING IT WHEN IT COMES TO MEGA MEALS, THERE’S NO SUCH THING AS TOO MANY COOKS