Time goes by

It's near the end of June and we are heading to Cleveland for a few days. We will do a couple days of surveys on Lake Erie and then a break for the holiday.

Then comes a very busy week, we have a full load of scientist on board. Somewhere around 35 to 39 persons for every meal. It's going to be very busy in my galley. Remember I have a 2 burner stove, griddle and one oven. Planning the menu this week. 

I wish I could get more of my alumni to go to the lakes. The pay and insurance is worth it and helps pay those pesky student loans back.

I still love the job, serving others is a great occupation and when you get tat pat on the  back now and then it feels great

Well till next time

May your meringue always stay risen and your rice never stick

Time off

Hello all, as I write tis I'm home! On this ship I am allowed to set my own relief setup. So I was lucky enough to have a great friend and chef called Craig Sweeny to be my relief. He came on about a week ago in rochester ny. He is qualified and very good at what he does. I am very happy he is able to do this because everyone needs time off the ship to be home with loved ones. After all the reason we do this job is to support our loved ones and we need to be with them too. 

He will be on 2 weeks at a time and also will relive the second cook. Good for him and good for me. I really appreciate him doing this.

Till next time

May your pork always be moist and your fish always flake