Cirque du Soleil is thrilling audiences in Tulsa this week, and a lot is going on behind the scenes to keep the show running.
A big part of that is keeping the show's performers in top shape.
It's hard to eat well when you're on the road, though, so to guarantee the performers are eating well, the production travels with its own kitchen.
It takes a lot of calories to fuel the 54 performers and almost as many support staff members through five nights of seven high energy shows.
"[We're feeding] 100 people twice a day, plus stocking the dining room constantly," said Dean McGill.
McGill is the executive chef. He and his staff make sure the performers and the traveling staffers eat well.
"For me, the satisfaction is when these guys come back and say, ‘That was the best chicken dish I've ever had or the best meal I've ever had,'" McGill said. "That's our applause, our touchdown, our home run, you know."
He said the only way to guarantee good food is to cook it on the road, so they have a traveling kitchen. Every bit of equipment moves from town to town, just like the sets.
There are performers from 16 or 17 countries and they get to add their input to the menus.
"We also do a vegetarian option with every service. We have a few people with allergies. Julie has a wheat allergy, another has a dairy allergy," McGill said.
And they always focusing on the healthiest option they can.
"That's part we play...we keep the motor running," McGill said.
The show runs through Sunday at the BOK Center. Tickets are still available, but dinner is not included.