Nearly out of vegetables

In the galley, there is someone working most of the day. Cook apprentice Jakob Rødland is making today's dinner, breaded fish with steamed peas, homemade remoulade and potato wedges.

It's been a long time at sea, and the the supplies are running low.

- Now we out of almost all the vegetables.No surprise the don't last forever. But we have a little left, like potatoes and carrots. The ones that last the longest, we still have.

One month in advance

Good planning is important when sailing for a long time without the possibility to get fresh food. The chef sailing on the next shift decides what will be served for his entire period. This means that the menu is planned one month in advance. But of course small adjustments are made if the supplies deteriorate faster than expected.

- We have a planned menu, but have to look into what ingredients we have, and make adjustments. And we have to plan based on which suppliers that deteriorate first, like vegetables that don't last as long as frozen goods.

Sustainability

Rødland think sustainably and throw away as little food as possible. The leftover dinner is used for lunch the next day. In addition, it is important that the vegetables have the right temperature at all times, so that they stay fresh as long as possible.

- We plan reasonable portions, and we check the vegetables every day to see how long they can last. We compose the menu so that we throw away as little food as possible.

Huge waves

Being a chef on a tall-ship involves challenges you do not have on land. Huge waves and a lot of movement can make the working conditions difficult.

- With a little extra thinking, it usually goes well, but we can't avoid doing mistakes. Things end up on the floor from time to time. But it's a habit, you get used to a little extra movement. With good planning and good cooperation, it works very well in the galley, says Rødland.

Translated by Ronald Toppe