While not yet employed in this industry I’m under the impression that without a dedicated cook, cooking may be passed onto the deckhand(s). [I][U]In this case, h[U]ow[/U] does cooking for the crew work?
[li]Who becomes in charge of ordering and purchasing provisions? [/li][li]Do you guys have menus of what to cook or set recipes? Is there a vote for the meal? [/li][li]Is it difficult to tailor to individual preferences? (ie: some like their pasta al dente and perhaps others don’t) [/li][li]Is much expected from these non-cook cooks, or is it more along the lines of expect shit and be surprised? [/li][/ul]
What do you all normally eat? Do you cook your own meals? Have any suggestions, or advice?