Although the duke had his coat of arms above the entrance to the yellow kitchen building north of the Palace, inside, however, it was the head chef who ruled. Under him he had various chefs and cooks, fryers, bakers, and confectioners – all assisted by a number of boys and maids. At the very bottom of the hierarchy was the person who fed the dogs.

Every day, food was served for hundreds of people. And it must have been quite a hustle and bustle to cope with the many tasks: Kitchen maids preparing the food in large pots, and footmen balancing large silver dishes.

The many open fireplaces and stoves required large amounts of peat, firewood and coal. The smoke and heat from all these fireplaces must have been unbearable at times, and there is no doubt that it was hard and tiring work.

In addition to the kitchen and bakery, the building also housed the rooms of the kitchen boys and maids. And there probably was a lot of fun and laughter among the young people in their sparse leisure time.

Opposite the kitchen was the cellar, where the duke’s silverware and wine were stored. It was the domain of the cellar master. He was assisted by two cellar boys and the so-called “silver maids”. It was a responsible task.

The butler and the housekeeper were the highest ranking of the many servants at the Palace. The housekeeper lived in the laundry building on the driveway to the Palace.