Greetings. After working on small freighters and tugs for 20 years, with 5 of those years as a cook/deckhand, I thought I might see if anyone was looking for help, advice, menu plans etc… My experience is based on cooking for crews of 6 to 8 people, and watching others cook (or try to cook) for crew…

I remember back when the NYS Canal System was busy we had a couple of Cooks that worked the Summer Months that were actually Chefs from some Highly Rated NYC Restaurants, man did we eat! One of the last Boats that I was on before the 1988 333 Strike had an Older Portugee Cook that made a Killer Bre…

I will share a couple of seagoing food stories. Probably the BEST food I had onboard was on the MONTANA. States lines didn’t skimp on the food budget, and most of the kitchen staff were trained on the Matson/PFE passenger liners. . . during my ABS days, I used to survey a LOT Of Greek ships. Duri…

[image] cmakin: they were catching the fish at various loadings (I think their last port was Cayo Arcas) and putting them into the pool to keep them alive, well fed and fresh. . . Awesome. The age old conundrum. Should we swim in this tiny salt water pool or use it as a live well. Yeah, let’s…

They hadn’t thrust those responsibilities on the Class Surveyors at the time. . . . .maybe now?

I have had two experiences were top Chefs were involved. The first was on an 8-legged jackup rig called the John C. Martens that had been having a major upgrade in Singapore. When completed they had a self-congratulatory dinner at the Ming Court Hotel, which was one of the best in Singapore at the …

[image] Cooking at Sea galley tips One Waterman ship I was on the top four deck/ engine manned the grill Thursday and Sunday to stop this travesty. I manned the grill and had med rare to well done for a mix and shrimp and chicken too. That might be OK in certain specific situations but I’d be …

Easy work boat lasagna: 1 pound lean hamburger 1 jar spaghetti sauce 10 uncooked lasagna noodles 2 cups mozzerella, shredded 15 oz ricotta 1/2 cup grated parmesan 1 egg 1/4-1/2 tsp cayenne 2 TBS Italian seasoning brown the meat with the spices, add sauce. In a seperate bowl beat the egg a…

Swiss Steak 4 pounds round steak 2 red bell peppers, diced 2 green bell peppers, diced 2 carrots, diced 4 TBS ketchup 2TBS vinegar salt and pepper Put the veggies, ketchup, and vinegar in a sealed container, shake to mix and let refrigerate over night. The next day, season the beef with sal…

Thanks for sharing! I would only suggest if you have a slow day make a large batch of sauce and freeze it so you can pull some out for different meals.

Cooking at Sea

Professional Mariner Forum

Kennebec_Captain February 16, 2018, 2:40pm 34

That might be OK in certain specific situations but I’d be wary of the cost of breaking the ship’s hierarchy for short term gains. At minimum be aware that it could have a cost. Process not outcome.

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Cooking at Sea

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