DeRusha Eats: Cirque Du Soleil’s Traveling Kitchen
BLOOMINGTON, Minn. (WCCO) — Cirque Du Soleil’s Amaluna is in the middle of a three-week run in the parking lot by Mall of America.
But when the circus comes to town for an extended period of time, it’s not like the performers are eating at local restaurants the whole time.
Jason DeRusha takes you eating inside the on-site kitchen at Cirque du Soleil!
Imagine the number of calories, the athletes performing in Cirque Du Soleil’s Amaluna burn through.
It takes 65 trucks to bring in the costumes and equipment and big tops, and a couple more to bring in the traveling kitchen.
“We’re actually in two trucks,” Staci Galutia said. “It takes about three days to set this up, and one full day just to clean it.”
Galutia is the operations director for the Amaluna tour. They feed more than 100 people every day.
“It can range between 250 to 300 meals a day,” she said. “Deliveries are constantly coming in. Menus are changing daily.”
Fish is part of the 800 pounds of protein they go through each week. Then there’s the 22 pounds of coffee and 10 pounds of Oreos.
The performers are from 17 different countries, creating a challenge for the three traveling chefs.
“It’s important the kitchen team be able to cook a variety of foods from all different cultures,” she said.