With the implementation of the Maritime Labor COnvention of 2006 coming into force next year, cooks will have to be trained and certified by an approved training facility. This does not necessarily mean that the quality will get better, but I am hoping it will. One of the last ships that I sailed before I stopped sailing was with TOTE. I never ate so well on a ship. All from scratch, freshly prepared, nothing out of a box.
I am sorry Shipfoodie, but pre-fabbed meals are not what the industry needs. There is nothing like getting up and having the smell of frehly cooked food as you come down to the galley.
A qualified cook should be required by the COI on every vessel, that is not strictly a day boat. Period. It is necessary and just one of the many costs of doing business.
I agree tugsailor. The MLC 2006 is an internatioal convention. This will be implemented in many countries around the world, with the exception of the US who is not a signatory at this time.
Hi Matty B, you are correct in both points. MLC implementations will not control the level of cooks coming on board. We are also against pre-fabbed foods.
We just assemble recipes by hand according to customer requests, price points and portion sizes and send them flash frozen ready to cook for the first time, ( not microwave food as most assume) so you get the same aromas, superior flavours, maximum nutrition and consistency in quality. The cooking is not in a bag or box.
Its hard to explain in words what we do, in view it is unique. Primary point also is a long term controlled food cost that allows the Captain more cash flow to spend on food that is usually cost prohibitive. Ours can still be modified to regional flavours by the cook onboard. Our USPs are to cut the cooks from having an irregular yield and a waste of about 25% of the food he buys as well as the 10% of food that gets spoiled when the ship is at sea for long periods.
Our survey showed that the cook spends 6 hours of his day prepping the food and is claiming a fair amount of overtime. When the prep time can be reduced, variety increased, food safety guaranteed and food cost greatly controlled, there should be no reason for anyone to reject fresh food that has simply been flash frozen. I would like to add that even a German Corporate Chef of a cruise line started with the same viewpoints about our program as we expected everyone thinks OMG supermarket fast food crap. Anyway, we will know results of our pilot project that is being implemented on 20 ships next month, will keep you posted on the Captain and crew feedback comments.
Thanks to all for your input. All of it very much appreciated.