Current State of Equipment

In order for you to keep a more informed look at where we are at in the galley (kitchen) from time to time I will post a CSE (Current State of Equipment). Hopefully this will help you understand and be more empathetic and/or sympathetic to our desire to truly bring you the best food we can based off of budget, manpower, & equipment.

Out of the normal 4 ovens, 2 are working. One was permanently removed not long after the sail to Liberia (originally it worked for a little while). One was being fixed and working on and off, but now currently does not work. And one of the two working ovens (these are the newer ovens with steam option) needs a part for the steamer option, but can still bake. BUT you should also know that one of the two ovens that work is also in the bakery. The ovens are really the backbone of our kitchen for hot food. We have other ways of cooking food but none are as productive, tasty, and/or as healthy as roasting/baking food. (the other options being boiling & frying the other two braising pans are really not big enough to cook meats for our crew unless it was done in batches, same with the fryers)

Out of two braising pans, one works.

About 100% of salad team & the baker are now non-food service volunteers. Thank You volunteers for your commitment to work in the food service during your department ‘down time’!

Hopefully this gives you an understanding of what it takes to produce good food and the extra effort and work that goes behind it!

One man's trash is another man's treasure...

Yesterday I was assigned to clean the boutique. The boutique is a small room on deck 2 (very difficult to find) that is where all the crew can bring their unwanted items. Also some donated stuff goes in there as well. The boutique has many great finds and even more junk. Yesterday I got some coffee mugs, a serving tray, and some facial cleanser. And the best part is that it is FREE.

Peter, Peter, chocolate eater...

I have not figured out yet whether my boss, Peter, is a chocoholic or if he knows that when we get to Liberia he won't see another great piece of chocolate like the ones on Aisle 3 at the El Corte Englais here in Tenerife for at least 10 months...but this is the scene around his office space, all pictures were taken within 3 feet of each other around his desk. I especially like the third one, one of my personal favorites...

Chad - the AFM Intranet Webmaster & Bob - A Hunger Artist

I want to say a big 'Thank You' to Chad for hooking me up with a link on the intranet webpage for the Africa Mercy! So now the ship has better access and availablility to additional news in the galley...that is, of course...if they REALLY want to know whats going on...like weevils & Chicken Hamburgers!

Thanks Chad!

And Also, Bob delGrosso over at A Hunger Artist for a great mention of our humble postings on tyrone and stephanie and here at the AFM menu.

And now, back to the 'meat' of the matter...

First of many!!

Last night Tyrone went out to dinner with his department ( food services) so I had 5 girls come to hang out in my cabin. First we did what girls do best, chat. Then we watched a movie, then chatted some more. The friendships you develop on the ship are so different then in the real world. I have known that for a long time, yet it surprised me when I started developing new friendships with these amazing women. Each has their own story, adventures, and experiences. In regular life I am not sure that our paths would even cross, but here they not only cross they mesh quite nicely.

Where's the BEEF?

Today we have the product known as hamburger.  How do we know it's a hamburger?  Because it says so, that's why!  Below are some pictures of said hamburger product ordered from a facility in Europe.  Notice the main ingredient is mechanically separated chicken at 43%...and the rest?  Oh well, throw in something edible to 'round out' the rest of the patty...

Getting the Ship in top Shape

While we are not in Liberia I am working in the Crew Services department, which means cleaning and cleaning and cleaning. First we cleaned the bathrooms, then we swept the whole deck six, then we vacuumed the carpet by the internet lounge and the other lounge ( the mid ship lounge), then we cleaned the crew galley ( the place where the crew can cook their own food, if they choose)and then we did the stairs. The stairs took forever, there are lots and lots of stairs. I am still having fun with it. I am trying really hard to have a good attitude about it. Although I am really looking forward to working as a nurse in the ICU, OR or in the ward, where ever they need me.  I am starting to get settled in. I have made a couple of new friends and have reconnected with some old friends from the Caribbean Mercy.

The lesser of two weevils...

From time to time each ship has had weevils. Usually the eggs or larvae are in flour/grain products and hatch with prolonged exposure to warm temperatures (which usually qualify us, since most of our developing country 'stops' are in hot places). So if we can't or don't control the products with normal temperatures (open for speculation) the eggs in the products hatch and you have weevils. They can be controlled or killed by taking the temperature up to 140 Fahrenheit for 15 minutes or in the freezer for 3 days will kill existing bugs and eggs that are unhatched although the dead ones are still in your food. They kinda look like a seasoning or cracked pepper until further inspection.

But the good news is THEIR HARMLESS, yes, that is correct harmless. Its just added protein. I guess if you were a vegetarian of some sort it may be a problem.

I have used a few techniques that have cut down the amount of weevils that appear in my pasta (that is what its most prevalent in right now, except maybe besides the cereal but I don't deal with that) but I must warn you, when we get on outreach and its a full-on rush to get the food out, this may fall by the wayside because it can get time intensive.

So when it comes down to not getting fed, or getting fed with weevils...the lesser of the two will be chosen. Bon Appetit!

Some pics for you to enjoy...

Ode to the CHI

Ok, here it goes. I must admit I am a bit obsessed with good hairdryers and flat irons. It stems from having weird hair. Yes, my hair is not curly but it is not straight. So before we left the states I got a new hairdryer and hair straightener ( both Chi Brand) They are wonderful and very strong, so I have found out. We have 2 converters in a container that will be here in March. Our friend let us borrow one, but with in 5 minutes my hair dryer blew it up, literally. It started to smoke. So ever since my hair has been a frizzy mess. Although in a moment of brilliance I thought of a great plan. My friend Kathy who is going to the States for 3 months has an English flat iron that will not need an adapter or converter. So we will swap. I am VERY EXCITED!!!

Stephanie's plight...Tyrone's ramblings

So Stephanie has been working on her social skills today and has been thrilled at the new prospects of girlfriends that are available and have already told me she'll not be pining away in our cabin for me on Saturday...I may be working or I may be off but in any case, I can 'hang' with the boys and/or get some reading done.

Right now we are at the ships 'internet cafe' browsing, emailing, or blogging away while our clothes are on the 'dryer' cycle in the onboard laundry mat. It's free, but you need to sign up for a laundry 'slot' and make sure and be on time and prompt with moving your clothes along from washer to dryer and on out...oh, and make sure you have your own laundry detergent too.

Work was good today and I will be posting more work-related things on the AFM menu which is posted right to the righthand side in the 'currently reading' section. As Stephanie alluded to in her post my reputation proceeds me from the other ships and the land base for Mercy Ships, BUT I am not a Rock Star as she put it...I am trying to stay humble and live up to the hype and expectations which becomes harder and harder (ok, maybe not...but the job is harder with positions that need to be filled and equipment that needs to be replaced that is ALREADY BROKE or gone).



Of course, the British on board hold a strong liking for Mel from England who comes and goes from year to year always to the approval of his eagerly awaiting fan club. This is good, because we both need a break from time to time and the ship needs some skilled, talented, and trained cooks...along with replacing the non-working equipment.

Today I was working with Ernest (a Team Leader because they have two teams that rotate in the kitchen), a good friend that I worked with before on the Anastasis. He's from Ghana.  Here he is at the 'internet cafe'.



Claire from Scotland (another nurse that we both know from the Caribbean Mercy days) is staying on board as a guest for a week, so it will be good to catch up with her as time permits.

Right now Stephanie is working in Crew Services since the actual hospital is not cranked up yet (that's what happens to medical personnel when not in outreach port, they get doled out to the other departments to work) no slackers here! Work for everyone.

I was able to poke fun of Stephanie a little as I was exempt from a lot of orientation and safety meetings she had to attend as I went thru most of the routines for the new ship (Africa Mercy, the one we are on now) back in May when they flew me to England to ride/work the ship down to Liberia...it was a long month apart for Stephanie and I being fairly newlyweds.

Well, the laundry is done, and its getting late.

Tyrone the Rock Star

Ever since we have arrived on the Ship everyone on board as greeted Tyrone with such excitment. They are tired of meat the tastes like rubber. He is making ribs and mac n' cheese today for dinner, hopefully he won't disappoint them.

AFM menu - Introduction

Welcome to the AFM menu. If you would like to view the menu right away click 'menu' on top underneath the anchor.

This blog is maintained by the Chief Cook/Executive Chef. The Africa Mercy is in West Africa. Our organization is Mercy Ships and we need volunteers of all work experiences, but this blog will directly be related to Food Service. Hopefully it will be filled with the current menu for the AFM and other relative food and personal experience posts while working in the Galley (Kitchen).

tyronebcookin...cook, chef, culinary sponge, traveler, volunteer, missionary.

The Taj Mahal

So we made it to the Ship with all of our luggage, Praise the Lord. Tyrone is still not feeling well (He has had a cold for about 4 days) and now his ears are giving him trouble due to the multiple take offs and landings. When we landed in Tenerife the feeling of relief swept over my body. We are finally here. We will have the same cabin (Lord willing) for one year. I finally feel like I can settle in. We have been planning on coming to the ship since February, so we have been in transition period since then. When I walked into our new cabin I got goose bumps. partially due to the freezing air conditioning, but mostly due to the beauty of our new home. We both lived on the Caribbean Mercy and were used to living in a junky, old, shoe box, but this is clean, new, spacious and organized. We both have our own night stands and closets!!!!!!! Praise the Lord. And in the closet there are 4 shelves. All my stuff neatly fits on to the appropriate shelf. Plus we have a desk with plenty of shelves and our bed has massive storage underneath. I am so thankful for the beautimus living space. Please pray for us and the ability for us to adjust to the time change and our new environment, plus I would really like some girl friends.