We are currently able to have fresh lettuce (from what I can see for the most part) while here in Tenerife. From my prior experience in being in Liberia I know that if fresh lettuce or spinach (if you could get that lucky) even if it were available would only come in lump sums at the most to feed 100 people (and thats probably an exaggeration).
I have not seen such bulk spinach here in Tenerife (even at the Makro, spelling?).
Mostly fries/chips will probably be fried at this point, occasionally fish. But I think potatoes will indeed mostly be boiled or baked. And that does include scalloped and other styles which are still baked. One is considered the style and the other is considered the method. Occasionally I am sure they may be fried a certain way like 'homestyle' or wedges.
Reality Check
Alright! Someone (I don't use the names publicly) has filled out the questionaire on the Reality Check page.
Let me explain a bit how it works. You fill out a detailed questionaire on the Reality Check page (link at top with the rest) and then submit it. AFM crew members only please.
You do not have to enter your name, but a department or nationality helps define recognizing overall food likes and dislikes. There is also a required question to help identify that you are an actual crew member on the ship (this helps to seperate people from outside the ship from answering it for fun and not being a 'true' participant).
Let me explain a bit how it works. You fill out a detailed questionaire on the Reality Check page (link at top with the rest) and then submit it. AFM crew members only please.
You do not have to enter your name, but a department or nationality helps define recognizing overall food likes and dislikes. There is also a required question to help identify that you are an actual crew member on the ship (this helps to seperate people from outside the ship from answering it for fun and not being a 'true' participant).
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!
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...
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