Secrets of the Ship's Galley: How to Plan Menus for 20 People and Avoid Curses

Hey, fleet folks! Today we're giving proper credit to the galley. A ship's cook's job is one of the most thankless. If the navigator makes a calculation error, only the captain finds out. If the cook oversalts the soup — the whole ship knows about it in 10 minutes.

A good cook isn't just a culinary expert, but a sharp logistician. You need to order provisions in Rotterdam with enough supplies for a 30-day Atlantic crossing. Make a mistake with your calculations — by the third week fresh vegetables and potatoes run out, and the crew will be cursing over pasta. It's crucial to account for the crew's nationality: if you've got a mixed crew (our officers and Filipino ratings), you have to prepare two menus — ours want borscht and mashed potatoes with cutlets, while Filipinos need rice three times a day and specific sauces.

Cooks, share your calculation secrets. And ratings and officers — what was the best and worst food you've had on your contracts?