Crew Meals

[Guest]

I work on the Great Lakes on one of the big ATBs, we have a one man galley. We get fresh baked cookies. The cook makes fresh breads rather often via the bread making machine. The our meals are fresh made, no Sara Lee kind of stuff. Our thanksgiving spread is dangerously extensive. A one man galley can do just fine out here if the Cook has time management skills and some real cooking ability. The part some fail to understand is the fact as the crews got smaller the need for so many guys in the galley also got smaller. When they had 4 man galleys the crews were around 30 people. The one man galley here serves a crew of 13, including the cook. However none of that matters if the cook does not care, or doesn't have the skills.

[Revalator]

yes there is to much premade food in the galley, but I have seen and use as much fresh food as possible in the galleys of today.

The most ready to use food I see today is soups. besides that I do see most ships using pre made ready to cook cookies
As for bread, we don't really have the time and man power to bake fresh bread each day, yes it would be nice but the fact is the crews what a wide range of white, wheat and other types. We don't have the time for that.
As for main courses fresh is always better. Most companies now allow the Steward leeway to buy fresh meats and vegetables from different vendors

Im not on the Lakes now Im with NOAA on the R/V they have. and I can say they are fed good and fresh as much as we can.
For a while back before I started I was told either it was deep fried or canned or frozen, well that has changed for the most part. We have learned that we all cant eat that way and live to a ripe old age.

[Al]

I sailed in the 80s and 90s as a Second Cook for 3 different US companies. When I first started, we had a 4 man galley and everything we baked was baked from scratch. Breads, pies, cookies, cakes, everything. In the early days when I sailed, the shipping companies were run by ex seamen who knew what life was like on the lakes, being away from home 200 days a year. As time went on the crews got smaller and we went to a 3 man galley, and the Second cook had to help the porter with the Officers rooms so a lot of the baking went by the way. The Second Cook was called a Second Cook Utility. I understand now, most are down to a 2 man Galley and I do know some are only one person in the Dept. I remember a Steward I worked with who told me he was chewed out because his food costs were 2cents higher per man meal than the rest of the fleet. That was 50cents a day. There was no baking at all, except for frozen Cookie nuggets, frozen bread dough, and cakes that were frozen and were sliced with parchment between the slices. It killed the job because before that it was nice to bake and have the crew tell you it was good. I remember Thanksgiving and Christmas and the spreads we put out. I would bake a dozen pies and tons of cookies and it was really nice to put out meals we were proud of. There was Lobster tails, Turkey, and tenderloin and all the trimmings. Well the Bean Counters took over the world and out the door it went. By the way I knew Ben Couii pretty well. I first sailed with him when he was a Porter and swore he would never do anything else. He said he didn't want any responsibility. I didn't hear anything about him until about the last year I sailed when he was working in the fleet I was relieving in and I went for a visit. He was a great guy, and great to work with. There were some real good Stewards, a lot of mediocre Stewards and lots of Bad ones. I sailed with guys who served egg salad at lunch, put it in the crews Cooler for the night lunch for 2 or 3 days, then took it out and added eggs and mayo and served it again. Others who complained if the water in the sinks for washing dishes was too hot, because, "you don't need hot water to wash dishes, that's what soap is for". Not so good for sanitation. I loved the job when it was good and we baked, but the stuff near the end killed the job.

[msmouse]

in the late fiftys my brother was the chief on the Sylvania then the G.A. Tomlinson I don't remember the cooks name but they were fantstic

My Dad also sailed on both ships around about the same time he was probably assistant chief and or chief engineer. And you are right the cooks were awesome. I don't remember the name but I do remember he always send me home a loaf of fresh baked bread. And one time I was on deck at Thanksgiving and to this day I never seen such a spread of food on the table as that time. Kudos to the Chef, 50 years later I still remember you.

[Scott]

Growing up in Duluth I had a classmate whose father was an officer on the old Woodrush. Well, every now and then we kids were invited down to the ship for barbecued "sliders". Always was great food and good company :)

[Revalator]

On my last posting I had to deal with that quite often because we had researchers come and go. I was given a list before they came on and did my best to offer them alternatives. thankfully I never had one with a life threatening type. just regular food allergies.
Still had to watch out for any problems.
My biggest grief was the vegans we would occasionally get. But we had a salad bar so that helped alot

[MobileBay]

Was onboard a USCG 140 ft. WTGB, Capt. always would say can't pay you overtime, but I can feed you well. Had a first rate FS onboard (FS of the year in the CG at one time) never had better meals..anywhere, Period.

[Guest]

Here's a question for the galley staff that have posted: How often do you deal with crew members that have food allergies? Are there many that sail?

A friend of mine who sails has dietary restrictions due to some heart problems. When I've been on board the galley staff serve him food in accordance with his restrictions. He tell me that he gave them the restrictions and told them to work around them. They have the freedom to be creative and it seems that what he is served is top notch stuff. From what my friend has told me the steward actually enjoys preparing his dishes as he can be far more creative with the food.

[johnfrombrighton]

JohnfromBrighton -- I have the 1941 fine log from the Tate. If you post an e-mail address, I'll contact you and see what info, if any, I can provide.

Thanks.
salmontwo3 at gmail.com

[Revalator]

Hey all long time no chat

As I said Im getter ready for a new job as a chef on another ship.
I have had 90% of my time on ships be a pleasant one with a few exceptions and that to be expected.

As for food quality ASC and MMP boats seem to be very well stocked and the budget is well able to serve quality food to the crews

GRN I wasn't with long enough to know but I hope and pray to get another chance to sail with them. Crews were great and the captain did give a very good reference. Hope to be back there some day. From what I could tell the budget was ok there too

[Al]

JohnfromBrighton -- I have the 1941 fine log from the Tate. If you post an e-mail address, I'll contact you and see what info, if any, I can provide.

[Guest]

Here's a question for the galley staff that have posted: How often do you deal with crew members that have food allergies? Are there many that sail?

[William Lafferty]

Captain Frank L. Meno sailed the lakes for more than 40 years. The first record I have of him is as Captain of the John Sharples

The Sharples was his first command in September 1905, at the age of twenty-eight, after having been mate on the George Peavey. He replaced Capt. John F. Johns. Captain Meno and his wife Leila died of gas asphyxiation at their Port Huron home on 5 February 1947.

[johnfrombrighton]

About Capt Meno

http://www.us-data.org/mi/stclair/obit/meno-frank.txt

[ebs]

Malay, Hicks, Faught, and Skiba at GLF are the best in the business. You always have to remember the great ones. They get very little praise as they keep everyone happy. You are the best guys. don't forget it

[Russ]

Captain Frank L. Meno sailed the lakes for more than 40 years. The first record I have of him is as Captain of the John Sharples (1906 - 1908). He was Captain of the Andrew S. Upson (1910 - 1911), Captain of the Monroe C. Smith (1912 - 1915), Captain of the B. F. Berry (1916 - 1918), Captain of the E. H. Utley (1920 - 1922), Captain of the Herbert K. Oakes (1923), Captain of the Edward J. Berwind (1925 - 1928), Captain of the William Nelson (1933), Captain of the Ben E. Tate (1934 - 1935), Captain of the William Nelson (1935 - 1936), and Captain of the Ben E. Tate (1936 - 1946). As far as I can tell, he retired at the end of the 1946 season. In 1929 and 1930, he also served as Port Captain for the Detroit & Cleveland Company.

At the end of his career, he was living in the St. Clair, Michigan vicinity. At least one of his relatives still lives in the area.

Logbooks are sort of a Holy Grail and are hard to come by. Some go with the Captain, some go to company files, and some are (eventually) donated to museums. Your best bet would be to check with the marine museums such as the collection at Bowling Green.

[johnfrombrighton]

The Tate's captain in 1941 was Frank L. Meno.

Thank you very much for correction.

This may be a long-shot, but does anybody know if Capt Meno is still alive? Where he was from? How long he worked on the Lakes?

Also, what happens to a ship's logs when it is scrapped or changes companies? How would a person find the logs from the Tate in the 40's.?

Thanks in advance.

[Guest33]

1981 I was watchman on the American Mariner ship was loading at Stoneport my wife and children came to visit. Steward asked if they would like breakfast. My 3 year old daughter asked what she could have. The porter Jimmy told her " any thing you want." She replied "I would like cookies and ice cream." He walked away came back about 2 minutes later with about a quart of chocolate ice cream in a huge bowl surrounded with Oreo cookies, sat it in front of her. With huge eyes a beautiful smile she said " you really can have anything you want for breakfast!" Now in her 30's she still remembers that breakfast.

[Al]

The Tate's captain in 1941 was Frank L. Meno.

[cabinboy1]

Hanna