by Speaking of our Cook Bert…
If you struggle to find that one thing you are passionate about in your work, talk with those who have indeed found it. Meet Bert, who at the age of 14 discovered his love for cooking when working for a nearby seafood restaurant. Bert has been in charge of cooking meals for the R/V Oceanus crew plus all us STEMSEAS transit scientists and students. His food sure is delightful- being a vegetarian, it is often difficult for people to create meals for my particular diet that is just as mouthwatering as a meal with meat. That being said, Bert succeeds in this task.
This is Bert’s first time cooking for the R/V Oceanus. His experience working on ships has mainly been for cargoes. The first ship Bert cooked for was two years ago, when he was forced to learn on the job and quickly- as the ship’s primary cook left without much warning. It was in this experience Bert had his most disastrous event. He had had no prior experience with electric stoves, and nearly got electrocuted. It certainly can be classified as a most memorable moment, seeing how the crew was astonished that he had escaped death.
Bert has owned a number of restaurants and resorts. He sold his last one three years ago, before he started working for ships. When asked to reflect upon the positives of working on a ship, Bert commented on how his sole responsibility is to cook. He does not have to worry about a plethora of matters such as parties, placing orders, maintaining a budget, or working with several employees, like he would at one of his restaurants or resorts. Regardless of the pluses Bert has experienced working for ships, he sees himself returning to ownership. “I always go back,” he reflects. In addition to working in a variety of environments, has worked at several locations, including Rhode Island and the British Virgin Islands. How could anyone know where or what they want to be if they don’t ever engage themselves in new experiences?
Currently as Bert works for ships he is “on call,” mainly substituting for cooks who are on vacations. He typically spends a month at sea, then a month or two back home before receiving another call. Bert sees himself owning a new restaurant back home in Florida at some point soon. His family resides there, including his two children, ages 26 and 23. Bert’s one piece of advice as you are searching for your place in life is to “do what makes you happy.” A piece of his favorite meal, braised rabbit Dijon, might also be the answer to all of your worries.
-Kiel Callahan
