Crew Meals

[Bob Munising 294731]

I sailed GLF USS DM Clemsen 1944 for Pittsburg. Excellent chow the old timers said follow the cook the better the cook the better the boat. BF Affleck 1946 - 47 Capt Chris Johnson master of both boats at the time. Stan-----? was the cook any one have info Military personnel to guard the boats Duragables at the Soo for observation Army base in Soo anybody remember name of base? Conneaut and Cleveland my favorite ports Quick turn around at Conn never got to the Any of you old timers remember anyone email me

Bob Gatiss 2long 1 short

[lighthouse sherri]

I have never sailed but have spent 30 years in the food industry. I am familiar with cost and time management.Simple food can be amazing if prepared correctly.As a cook I worked long hours but found it extremely rewarding.Everyone has different tastes...it can be a challenge. A body needs fuel...happy stomachs make happy crews.In my experience pre-cooked or pre-prepared meals actually cost more...even with the labor factor...maybe a "Boat Recipe" cookbook would be helpful. Food cost is a challenge we all deal with...but with a little knowledge and creativity you can create good down home food. Hats off to the cooks...I know your jobs not easy....

[Brian Ferguso]

Find what ship Ben Kooie (sp) is on and stay with that ship! He was the relief Steward when I was on the Burns Harbor 12 years ago (when Bethlehem was still running her), he was amazing. Last I knew he was on the Ryerson but that was a few years back as well. I wasn't crazy about the Oglebay Norton cooks (at least on the ships I worked).

[Guest]

I would be curious to hear how it´s like on the salties!!

[hayhugh2]

The old saying: "The cheapest way to keep a happy crew, is with the flour barrel" no longer seems to apply. Cut down on the galley crew even through there is just as much work. Try to make up by buying premade meals and cheaper cuts of meat or can goods. It just like anything else, you get what you pay for, The type of worker you get is how the worker is compensated.

[Guest]

To answer your question, the Wilfred Sykes has a really good Steward who is always happy to make the food to your preference. He would well above and beyond. If you came into the galley and didn't like anything I the menu he was always willing to make you a quick sandwich or something. I am a very picky eater, and never went to the galley and left without eating. Also, the second cook on the Sykes always puts out good deserts.

Also, I was on the American Century last year and the second cook got promoted to Chief Cook, and his food was amazing.

There are some bad cooks, some horrible cooks, and some good and great cooks who just don't care anymore due to the way the companies and unions have treated them. But, there still are some really good ones out there.

[Marc]

Scott,

The problem with a thread like this is you're going to get more negative than positive, sailors like to complain as you cen see by some of the posts.

And you'll get a lot of "I heard that.." inaccurate 3rd person stuff.

A well fed crew is a happy crew, bean counters or not.

As someone who has sailed for the past 29 years, I can tell you the negative comments , are, unfortunately, accurate.

The food issue is one of many factors contributing to the worsening recruiting and retention problems being experienced by the companies on the lakes. Sailing is not what it used to be.

[Guest]

Scott,

The problem with a thread like this is you're going to get more negative than positive, sailors like to complain as you cen see by some of the posts.

And you'll get a lot of "I heard that..." inaccurate 3rd person stuff.

A well fed crew is a happy crew, bean counters or not.

[guest]

ASC has done away with the Steward all together while GLF and Interlake still have a steward. AS for ASC they replaced the steward with... well there seconded cooks. Meals on ASC boats now consist at least at the end of last season mainly pre-made tv dinner type stuff. They still have steak night and the Chief cooks are allowed to order normal food and some do if they feel they have the time to do so. Also the fresh made pies and various pastry's due to nobody working the galley have became frozen pre-made also. Then comes holidays boy are they tight on them they still get some nice food but the suppliers are on a tight watch on how much they are charging. GLF's biggest change in the galley department was pay the stewards had to take a big pay cut but no real restrictions on what they can order. Interlake still puts out some awesome cooking also with no real restrictions in the galley. Canadian and Saltwater ships don't do much for business on the US side they are mainly required to order from there own suppliers and Saltwater ships have certain ports they can order large amounts through but not all. All in all most fleets still put out some awesome food except for ASC they have a hand full of cooks that can make some ok food but you really gotta watch out on those boats.

[mopar tim]

That is just sad. My grandfather sailed and always told me its the best food youll ever eat. The people I have talked with said that's one of the reasons they don't sail anymore. I guess they have to save money any way they can..just sad to see.

[Guest]

Unfortunately the galley department has taken a beating over the years. Companies are always looking to save money and crew costs has always been one of the top expenses of shipping companies.

With that we have seen the decline of vessel personnel and also the reclassification of vessel personnel in order to save money. Now companies have stripped all they can from the Deck and Engine departments they have been turning to the galley department to find money savings.

About 3 years ago, AMO and their contracts absolutely decimated the galley department for ACS and GLF ships. Grand River and others even before that. In 2005 Olgebay Norton was sailing with a 2 man galley and Grand River had a 1 man galley. With that they also watch what kind of food the galley staff purchases.

When I sailed with Grand River, their corporate philosophy was that if the crew members want chips, ice cream or other snacks they can buy it themselves. We were restricted to 6ozs of juice per day. It was the worst.

On the American side of the fleets I'd have to say GLF is the better. They actually get real chocolate milk where as ASC you have to make it with heresy's syrup...blah! There are also other similar things like that. ASC has a tight grip over what foods the ship can buy. It doesn't make for a pleasurable sailing experience.

Times are coming in the future where even ASC and GLF keep taking from the galley and the quality of food will degrade even further. (And the companies wonder why they can't keep new people out here!) I dread to think what galley's will be like then....Ramen Noodles and powdered milk anyone?

[wawawa]

CSL Laurentien has a great cook

[Scott]

The Lakers have always been known for feeding their sailors well. Of the current vessels, who has the best grub? :)