A well-planned and spacious galley is something that Marcus Paci, future ship’s cook, believes is worth a lot. In comparison with a restaurant kitchen ashore, he thinks that the work environment at sea is much better.
To become a ship’s cook, there are two years of basic chef’s training. Then you can specialise. ”At the end of the summer I had a placement on a ropax ferry between Malmö and Travemünde. It was a lot of fun,” says Marcus.
Marcus is studying his last year at Rönnowska vocational college in Helsingborg and has done placements both ashore and at sea. There are big differences, he says. ”At sea you don’t have the same stress as ashore. There is no ”on-the-hoof” and we have all the time in the world to prepare the food.”
Grin and bear it
He thinks the lower pace on board is necessary, given the circumstances.
”Safety culture is much more advanced at sea than ashore, which puts a lot of pressure on us. There are no doctors on board and if you get injured, you either grin and bear it or get flown ashore. So it’s really important to be careful, and that would probably be more difficult with all the stress you have ashore,” he says.
A good galley should be spacious with open surfaces, thinks Marcus. Cramped means difficult to clean and many small recesses increase the risk that things are put aside and forgotten.
He sees a gym as a plus, as well as access to e-mail. Internet is not equally important, though.
”It has been quite nice to not be constantly on Facebook, and not being available all the time.”