by As I was packing my bag to go on my STEMSEAS voyage, the first (okay, maybe like eighth and ninth) things I grabbed were two bottles of hot sauce. Looking forward to six days at sea, my excitement was peppered with realism—how good can the food be on a research ship? I figured I could survive 18 cafeteria meals in the name of science with enough salt and Louisiana-style hot sauce. Little did I know, the Thomas G. Thompson had not only more condiments than my saucy heart could desire, but a galley crew that would render them obsolete. Mealtimes aboard TGT are short, sweet and savory. Every morning, Second Cook Stephanie singlehandedly whips up a bounty of fresh fruit, hot breakfast meats, homemade breakfast potatoes and perfectly poached eggs—an impressive feat on land for a cook staff of three, let alone one cook on a swaying boat feeding a crew of 60. Cheese plates decorated with nuts and fruit slices are left out between meals for anyone in need of a quick nibble and the leftover fridge is always full. A new salad dressing is whipped up everyday for lunch and dinner, alongside at least two different entrees per meal. The First Cook, Liz, dreams up multiple recipes everyday using whatever ingredients strike her fancy that day. Pinch yourself, because your inner child will think you’re dreaming after a full day on the Thompson because every meal has a freshly baked dessert. Well, except for that one time we had rocky road ice cream.
As anyone who’s ever been a regular knows, flavor isn’t everything. In the food service biz, people fall in love with people—whether it’s the bartender/therapist at that mediocre chain restaurant that’s conveniently close to your house or the owner of the Italian joint you’ll drive miles out of the way to. (As a bartender myself, my bias may be showing…) Either way it’s undeniable that part of the magic of the TGT is the galley crew. I was shocked to learn that Stephanie has only been working aboard the TGT for a few weeks! After dealing with customer service fatigue on land, she’s having fun translating her broad skillset to this new aqueous environment. Terrence, the Mess Hall Attendant, is a seasoned soul, a true sailor of yore. Still in love with life asea after all these years, all you need do is ask and he’ll spin a proper yarn over a hot French press of Teecino. Liz, the elusive woman behind the curtain (actually, she’s quite friendly but declined an interview) has a reputation that will surely live on as myth for generations to come… On one unexpectedly long voyage, the First Cook kept fruits and veggies fresh until day FORTY-FIVE before she had to break out the canned goods!
I really want to end the post with some sappy cliché about the galley being the heart and soul of the ship and drone on about the cultural significance of breaking bread in building community but I think ya’ll get the idea.
-Victoria deJong
