Daily Updates from
our Teacher at Sea
The Galley that keeps us going.
|It's what you have all been waiting for, the GALLEY. What do we eat? And how much of it?||
No, we don't eat pizza every day.
|First, the crew:
Food Service Coordinator (FSCS) Phil Garrett: He is in charge of Food Service. He is also the Chief Master at Arms. (Garrett is also in charge of laundry, inspections of rooms, gym, burning of garbage and many other things).
FSC Chris Ramacciotti: He is the upcoming person who will be in charge of Food Service.
FS1 Rich Kufflel: Galley Supervisor
FS1 Juan Barajas: "Jack of the Dust" Juan is in charge of the breakout of food and storage of all foods. He basically knows where all the food is in the supply room.
FS2 Lance Smaller: "Pizza Chef" Lance is ship's barber on his days off. He is also the Health Fitness Coordinator.
FS2 Phil Del Costello: Duty Cook
FS2 Sean Drain: Wardroom Cook
SNFS Mark Goitia: Duty Cook
Rich and Lance on spaghetti night.
Juan in the cereal cage.
| The crew works hard in the galley.
As with all positions on board, some days are very long. For example,
Lance works 6:00 am to 7: 30 pm one day, 8:00 am to 6:00 pm a second day,
and then has a third day off (but is cutting hair in the barber shop).
A baker comes in nightly and does all the baking for the next day.
| As in all households, the food budget is important.
The Galley on board the Polar Star prepares meals daily for 160 people.
The tour for this crew is from July 9th through October 8th.
When in Seattle, they spent $133,000 on food and had on board already about $125,000 of food. The budget allows for each crewmember to be fed on $7.90 per day.
Dry Storage piled to the celing.
Deep freeze kept at -20 F.
|Note: Canned goods can only be stacked to a set height. If too high and the ship starts to rock and sway, the cans on the bottom will be crushed.|
|The ship does a great job at budgeting. We always have steak or prime rib on Sunday night. Other days it may be Grilled Cheese Sandwiches for lunch. The menu is varied and some days may be 5-star meals and other days not.||
Seaman Peter Flynn and Seaman Steven Timmermann.
The Polar Star goes grocery shopping for...
|Cheddar Cheese||800 lbs|
|Mozzarella Cheese||120 lbs|
|Yellow Onions||600 lbs|
|Red Onions||300 lbs|
|Chocolate Chips||192 lbs|
|Chicken Breast Tenders||600 lbs|
|Orange Juice||204 liters|
|Vegetable Mix||600 lbs|
|Alaskan Fillet Cod||225 lbs|
|Corn Dogs||110 lbs|
|Salmon Fillets||500 lbs|
|King Crab Legs||600 lbs|
|Heinz Ketchup||60 gallons|
|Chicken Breasts (split, skinless)||930 lbs|
|Honey Nut Cheerios||100 lbs|
|Coke Classic (syrup)||90 gallons|
|Butter (10 lbs per day)||900 lbs|
|Burger Patties||600 lbs|
|French Fries||1200 lbs|
|Peanut Butter (amount used to date)||252 jars|
|Milk (only lasts a few weeks)||225 gallons|
|Space Milk (no refrigeration date)||285 gallons so far|
|Granulated Sugar (for baking only)||100 lbs|
|Sugar Packets (for coffee)||140 lbs|
|Sliced Bread (wheat and white)||252 loaves each|
|Salsa (amount used to date)||30 gallons|
|Hot Cocoa Packets (amount used to date)||292 lbs|
|Marinara Sauce||1120 lbs|
|Eggs||5,920 shelled + 13,500 liquid = 19,420 eggs|
| A big question that the scientists had
for the Galley was, "How did they keep the lettuce around for so long?"
Answer: They just keep peeling the outside layer off as it goes bad.
We had lettuce up until last week.
Lucky for us all, culinary professionals are in charge of the Galley. Pizza night was good, but there isn't much room for trial and error when you are out at sea for long cruises.
Scientists experimenting during pizza night. Mmmmm!!!