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.
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