End of season 2

Well to continue my last post,I would like to say that this life is not for everybody. It is very hard at times. Time away from loved ones, time missed that you can't get back, also when things at home happen you can't be there to help. Emergencies happen, and the companies will get you home as soon as they can, but it might be a few days. Also as the cook you are friend, consular, beating post, and moral helper. All this comes with the job. One day a crew member might bite your head off for his eggs being to soft and the next telling you his feelings of loneliness for his wife. You have to be able to handle this with all the other job duties.

It isn't always easy or even fun, but if you have passion for food and care for your crew it can be a great time. Some of the things you see and experience can only happen at sea. I would like to be able to bring others on and have them experience it.

Now on to my next quest, looking for work in between layup and next season, I'm just a relief so I don't have a call back date. I'm going to look for work in the gulf and see what comes out of it.

Something else to know, you are the gatekeeper of "good things" the crew will ask you for many things not food related. Try your best to get what they need. I'm not saying you have to buy them but talk to the others on the ship that may have them, be a go between. I always have cold meds and aspirin on hand, band aids and candy. By having these things I can better serve my crew.

Next post ill try to list the duties and jobs as chef on a ship

Till next time, may your wine never spoil and your cookies always spread.

End of season, thoughts and impressions.

Well as I said before, the ship is docked at its layup berth and the deck crew has just left the ship for the season. They spent 2 days getting all thier work done and are on the way to thier homes.
The engineers have a lot more work to do. They have to drain all the water from pipes and the engines have to be prepped for the winter.
Remember the ship is all steel and that steel is sitting in freezing cold water, so any water or freezable liquids must me removed or flushed from the systems.

As for the galley we have to do a complete cleaning and remove all food left over before we leave. That means every surface outside and inside including cabinets and coolers must be cleaned. But we also must still feed the remaining crew till they are done. The whole process takes between 10 and 14 days.

It has been such a experience this year for me, learning how to cook for a crew and trying to convert my book knowledge to practical use. At first it was a daunting task, it was a shock to the system going from a restaurant to a ship.

Doing all your own prep and also all the cooking, including deserts and cookies, it wasn't easy at first. I made my share of mistakes and foul-ups. But I started to get the hang of it.

I think I'll continue this post in a few days, it takes time to really consolidate all the experiences and happenings so they make sense.

So till next time
May your cookie never crumble and your chocolate never seize.

Layup time is here

Well the ships are heading on their last runs and heading to the layup berths all around the lakes.
It's time to let the ice rule the lakes for a few months.
My ship just docked at its berth last night, and I will write more about this process and my life at sea these last few months in a day or so.