Kooza Kitchen: Behind the scenes at Cirque du Soleil

Kooza Kitchen: Behind the scenes at Cirque du Soleil

Cirque du Soleil has always been such a magical experience for me. The acrobatics, stage production and general wow factor were always such a mystery for me, so when we had the opportunity to go behind the scenes for the in-town production of KOOZA, I practically jumped (or somersaulted) at the opportunity to see just how things worked, particularly how they feed over 120 cast and crew, 3 meals a day, 6 days a week!

Stepping into the Kooza kitchen we were greeted by the Kooza Kitchens Manager Shane Schipper, an Aussie who joined the crew over two years ago and hasn't looked back since. Shane gave us a little insight into what his day to day routine is, and while he and his staff aren't flipping through the air tied to a pogo stick (that actually happens in the show...) there really is some magic to what these guys are serving every day.

Kooza Kitchen cooks for more than 120 cast and crew with nearly 70 family members. That's 17 different nationalities, 2 menus per day, 6 days a week, and just get get a scope of just how much food that is Shane gave us his weekly supply numbers:

800 Eggs

Stepping into the Kooza kitchen we were greeted by the Kooza Kitchens Manager Shane Schipper, an Aussie who joined the crew over two years ago and hasn't looked back since. Shane gave us a little insight into what his day to day routine is, and while he and his staff aren't flipping through the air tied to a pogo stick (that actually happens in the show...) there really is some magic to what these guys are serving every day.

800 Eggs

400kg of Proteins, meats and seafood

80kg of fresh fruit

100kg of vegetables

60kg of potatos

4 boxes of bananas

All this and more are turned into delicious meals by just 4 full time kitchen staff.

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We had the pleasure of having dinner on what is know as their favourite night, Mexican Night, where an absolutely mouthwatering array of food like carnitas, spiced fish, chorizo, quesadillias, jalapeno poppers and guacamole were on the menu. Fixing a plate (or 3) for myself I was honestly surprised at just how good the food was. This ain't no ordinary cafeteria food.

Shane also shared his recipe for his famous Pork Carnitas, be mindful though - it serves 130ppl.

Ingredients

  • 16kg pork shoulder
  • 1/2 cup salt
  • 2 tbsp chilli powder
  • 2 tbsp cumin
  • 4 tbsp Mexican oregano (regular will work, but Mexican oregano has a hint of lemon to it)
  • 2 tbsp marjoram
  • 2 tbsp all-spice powder
  • 2 tbsp fresh thyme
  • 6 bay leaves
  • 2 cups vegetable oil
Read the whole recipe on 2 Hungry Guys