This is how the food is prepared onboard a cargo ship. It really plays a very important role in keeping the morale of the crew high. I do hope you guys enjoy the video. It will premiere on November 2, 2018 at 1pm, Manila time. If you have any suggestions or requests on what you want to see next in my videos, just drop a comment and if I like it, I'll do it! Don't forget to hit the "LIKE" button! And I'd appreciate if you tell your friends about my channel. We just passed 20K subscribers yesterday and I'm hoping our community will grow bigger! Thanks for your support!
When I was an active duty U.S. Marine, I was assigned 'Mess Duty" for one week. I thought I was tough. That kicked my ass and I have never forgotten it. Respect to the Galley.
Dude, this video is literally looks like it is being made by an actual tv shows with years of expertise only to know it's made by a seafarer alone. Damn...this is sooo crazy good!
Dude, this video is literally looks like it is being made by an actual tv shows with years of expertise only to know it's made by a seafarer alone. Damn...this is sooo crazy good!
This man makes absolutely the BEST ship videos on RU-vid. No jerking cameras, no trying to be funny, no smart-ass comments, no stupid-ass talk, only true info! Thank you Chief MAKOi. SUPER WORK! let me tell you, I DO NOT say these things lightly. Generally I scold video try-to-be guys for their less-than-amateur-level video efforts! Again, thank you Chief!
You are so right about decent food being very important to crew morale. When I worked with ships agents and ships crews, you could tell how well the ship management company treated their crew by the quality of the food that was loaded on board at ports by the companies supplying the ships. I was able to help one of the chandlers companies out at a port I worked by supplying them with apples that were all the same size, rather than "orchard run" fruit that had apples of all different sizes in the mix. This meant that everybody got the same sized apple - eliminating a possible cause for conflict on a long sea voyage!
I like that quote you used, The Good lord said" Man shall not live on bread alone..(I'll finish it off for you) but from every word that comes from the mouth of God" Meaning Food will satisfy our hunger, but our lives will not be complete without the written word of God to nourish us daily.
Chief Makoi's video storytelling style is addictively enjoyable and charming. His casual but pleasing-to-eye camerawork makes me feel I'm on-board too. He enhances the experience even more with calm and confident commentary with an ever-present smile.
I have been a chief cook for several years in cargo vessel, Presently I am an instructor , the trainor for tesda in Bread and Pastry Production NC2, Cookery NC 2 and Ships catering NC 2,# 3 I decided to stop working for now and become a instructor for future cooks who wish to work on ships such cargo vessel and cruise ships and land base like hotel , resto, and any related to food industry. Its my passion to cook and to teach them about basic cooking, principles, fundamental of cooking and baking. By teaching this to new aspiring cook we produce best and good cook for our cargo vessel, other area food industry.
Thank you for this excellent reportage. I have been cooking all my life and know what hard work it is, but also how rewarding. Cooking for others is an act of love. BTW, your videos are so professional they deserve an award. I appreciate them very much.
I have always had a strange curiosity about ships and the maritime world, and its only strange to me because its like thinking about outer space. You just arent sure what to even think about. You my friend have made my interest much deeper because of your incredible knowledge and experience!! I love your channel and am inspired by your dedication and the constant optimism and passion for what you do! Keep living the dream, and please keep up the fantastic work!
I spent two weeks on a platform support vessel in the South China Sea and the crew were mainly Phillipino but the officers were Western and we were too. In the mess, there were always two cuisines, classic Western and Asian. I was in hog heaven because I actually like spicy Asian food and much prefer it to Western. I felt like I was eating at a restaurant each day. But Western cuisine is better for breakfast so I would do that. One of the things I noticed is that the Philipino food was much better for the mid-watch snacks just left out for the 12:00-6:00 AM guys. A bowl of curry with some rice....nice.
I discovered your channel watching the Ever Given efforts and am binge watching your episodes. You are answering questions I never knew existed. Thank you
Oh God now I do appreciate my husband more than ever before.never that i've heard him clamour about his job thinking that there enormous tasks to do.I can't imagine how he survived all those stuffs .By just looking at it I felt so tired and troubled because of the great responsibility and accountability entrusted to him.And because of that to you my dearest hubby and to all the Chief Cook out there hats off to all of you.
I started as a able seaman when I was 16 and gradually over the years ranked out as a captain master. The hardest task I had was a messman for 2 years. I was trained by the best snd meanest cheif in the industry. I miss those years , Now Im stuck behind a desk as the head scheduling executive at Maersk. 3 of my grand sons are currently boatswains. I love your posts, keep them coming please. Caio
I love your series, and yes, good cook equals a happy crew. I grew up commercial fishing on the Columbia River and live aboard my sailboat in St. Helens Oregon. I always put on a few pounds during the winter because I cook when it gets cold, it helps keep the boat toasty warm.
WOW! Such a great video! Food. Moves our souls. Connects us to humanity, different locales allows us to explore. Thanks for sharing. Thanks for connecting humanity AND your shipmates to us!
Hey, Chief, this reminds me of when I was in the Army. I was a helicopter gunship Flight Lieutenant. So our ships were never at the same base every day. The cheffing at some bases was shit. At other bases, outstanding! We were always happy when we knew we would be landing at the "good" bases. WE KNEW that the most important person at a base camp, after God, was the Mess Hall Chef. Because he and his kitchen team would MAKE YOUR DAY! Thanks for a great vlog.
There are so many things “Main Landers” take for granted. I do agree if you can enjoy good, fresh & quality food it helps us get through the “rough seas” of life! Luv your videos!!!!
i experienced a lot as a messman..i miss the time when i onboard last 2011 and the past year..memorize the routine cleaning the signated area.nice blog sir😊😊😊
I only just discovered you vlogs yesterday . You do a REALLY fine job . The narration is calm and pleasant , the blending of music and visuals is very professional and entertaining . The editing smooth and skilled . I will look forward to each new video you make . Well done , Chief :-)
I have been on a ship once, 3 week cruise, and was told I would never see an open flame on the ship. All the cooking was done with indirect heat, not open flame, because flames start fires and fires are a no, no on board a ship. Any truth to was I was told on the cruise ship?
@@char23c Well I am not sure about the current safety regulations but back in the 80s whenever we need to do hot works like wielding or heat treatment we have fire fighting equipment nearby just incase.
What an extremely nice video. Wish all videos were so nicely made. Interesting and informative and leaves you with a good feeling. Truly excellent work.
Oh God now I do appreciate my husband more than ever before.never that i've heard him clamour about his job thinking that there enormous tasks to do.I can't imagine how he survived all those stuffs .By just looking at it I felt so tired and troubled because of the great responsibility and accountability entrusted to him.And because of that to you my dearest hubby and to all the Chief Cook out there hats off to all of you.
Some shipping companies are mean and difficult so a strong union is needed! I spent 19 years cooking and my contract said 8 hours in a period of 12 which was hard to keep up with. This dude makes a great video and your husband works hard!!
Compared to an American vessel in terms of food ,uniforms, safety equiptments.. Filipinos are less respected and most of the times being taken advantage or worst abused by their officers. American crews on a vessel have all the things they needed, unlimited food, bottled water and soda drinks, wi-fi ,cable channels, best safety uniforms, paid vacations ,all training are free and better salaries. Thanks for posting. But I will tell you all foreign docks and berths workers loves filipinos because they know what they are doing and hard workers.
Just fyi , I'm an American, not a sailor or seafarer (but i always wanted to be ...) and I respect these Filipino men completely! I'm literally watching and wondering if they'd take me on, since I'm probably too old at almost 40,but they seem to be awesome, hardworking, great guys and I'd go to sea and work with, next to, and for, without question, if they'd have me.
I have worked on plenty of American owned and crewed ships and they are some of the worst ships I have sailed on. The only saving grace is if the galley crew are Philippinos, they make lovely food and keep all the accommodation areas and cabins clean. I have never had WiFi, free or otherwise, on an American ship, and certainly no cable! How would you get cable on a ship??? The American crew all wear jeans and t-shirts, I have only seen the captain and possibly the Chief officer in anything resembling a uniform, and that was just a khaki shirt with epaulettes. Philippinos are the backbone of the sea now and they are a great asset to any vessel.
To be honest....1 Filipino is better than to deal with 10 Americans....the question here is not being racist...not at all... Filipinos always do their job with full respect and never complain....in contrast Americans always can complain to get sth for free back....even if it will cost someone else to loose his job... This is the truth... So the matter here is not what a person get...But it is about how to enjoy the life.
@@Ser_Arthur_Daynemeaning you have 0 knowledge because have never been experienced being seaferer. He's point of view is the way treated between different race whereas they have the same standard training and knowledge in terms of working on boardships so why dont have to be fair those treatments, benefits and salary on any different race if the work performance were the same level from rating to officers.
Love this ALL HAIL the Catering crew!!. 18 years at sea and still enjoying it!! Navy > fishing vessels in Tasman Sea > Offshore rig tenders on the Australian Coast.. Love to all my Seaman comrades!!
Chief makoi has really shown the routine of the the galley department. It is very informative and even a layman can understand the routine.I have sailed as a chief engineer for a long long time and many times with philipino crew.All the videos by chief Makoi are really worth watching and a layman can learn a lot from them. For the ex or present day sailors they are sweet memories .
I was great friends with the cooks in my Navy unit...they were the most important people in our battalion! They took care of me because when I worked my 90 days with them, as required for every new person in the unit, i didn't complain. It was the HARDEST part of my time in, but very rewarding!
I cruised on a container ship for 10 days. The food was always good, not cruise meal type but good food. I was eating the same food as the crew. The only difference is the fact that I started out eating in the owner's suite. Since I was the only guest on board I soon got to eat with the crew and I actually felt part if the team. I was allowed to spend time on the bridge which made me feel special.
as an aspiring chef and baker who has always had a love for the sea and ship. working the galley, would be what allows me to be a chef and work on a ship. though i still have some time to think since im still in highschool lol. love your videos and all the work that goes into them!
Kahit di ako seaman, malaki ang respeto ko sa lahat ng seaman, pinoy man o ibang lahi. Kc yung puro tubig ang makikita mo sa loob ng maraming buwan. OFW din ako at land base at nagpapa-cargo ng balikbayan at nagpapasalamat ako sa mga seaman na safely na nakarating ng pinas ang balik-bayan ko.
Napoleon Bonaparte once said " An army marches on its stomach.". A soldier can carry his food on his back, a sailor has food on his ship till it runs out. Yes food is very important to all of us. Its good when it tastes great. The best chow I ever had and I am not going to lie about it. It was in Iraq when the 2 years I was deployed there for my combat tours. It was just as good as a Las Vegas casino buffet. The reason was in the FOBs (Forward Operating Bases) in Iraq is the US Military has hired the best Filipino cooks. Nobody in the world can beat the Filipinos in cooking. That is why the US Navy has the best food in the US Armed Forces because the galleys are supervised and manned by Filipino and Filipino American Chief Petty Officers, Petty Officers, and Culinary Specialist Sailors. The US Air Force comes second because they could steal some Filipinos from the Navy.
from my experience the air force has the best spread in the u.s military and i have tried them all. however, there is plenty of room for conjecture base to base and or post. minus coast guard sorry, have not tried!
I think in most militaries the navy guys get the best food. It was the case here and we don't have filipinos. air force would be second an the rest...well good luck.
@@RivetGardener Airborne Brother!! I am glad you are a Gold Falcon not a Blue one. LOL! The best chow in Iraq with Filipino cooks from KBR were Camp Bucca, Talil AB, Ibn Sina CASH IZ Baghdad, Camp Victory Baghdad, FOB Stryker BIAP, LSA Anaconda, FOB Marez/ Diamondback Mosul, FOB Sykes, Camp Speicher, and my last FOB Q-West on the Euphrates. These guys were chosen because they know American food and the Philippines has been a popular destination by American Forces for R&R since after WWII. They even have here in the US a small chain of Jollibee which serves burgers and fried chicken which is just as good as McDonalds and Burger King and KFC and Popeyes. Camp Buehring, Ali Al Saleem, and Virginia was also awesome in Kuwait.
This looks like a fun crew to work with. I grew up with Filipinos and some of my best friends are as well. Heck my wife is half. Love the culture, food and people. I’ve always known Filipinos as hard working, resourceful and great cooks.
Chief, I really like your intros that you used to do. If you can incorporate these kind of intros into your new videos that will be awesome. I love your videos regardless and I’ll always be a subscriber a matter what, keep up the good work.
Gutom :) In the Navy we are taught early never to piss off three types of crewmen. Hospital Corpsmen, Cooks and the people who pay us. We took family onboard out of Norfolk for a day at sea. The Cooks really turned two and put out a veritable feast. My wife complained the food sucked :( one more reason I Divorced her :)
According to my late Aunt, On the Great Lakes in America the ore boats now use prepared foods (main dishes) that are cooked in the oven. I presume to save time and money and more variety of food. It gets more rough on the lakes during a BIG thunderstorm and trying to prepare meals from scratch can be difficult to do. The deepest the lakes go are 900 feet. So the ship is hit by waves at a greater frequency and makes sleeping more difficult.
I once served on an offshore standby boat which was actually just an old clunker of a first generation supply boat that had lived out it's usefulness in that role, they glued a 'hospital' to it and called it good, nowadays they call them ERRV'S (Emergency rescue and response vessels) and they're built for the role and are apparently much better but back then they were simply called standby boats. Their sole job was to hang about an oil rig and watch for dopey fools-mainly scaffs to be fair- that might fall overboard or to respond in any emergency. Anyway, these were relatively small boats that were small enough to ride over the sea and not cut through it as a heavier vessel does, ie, fly over the wave peak and drop down to the following trough.(Great for the boat, not so comfortable for the 'internees', gimme a bigger ship anytime)! However the North Sea produces terrible sea states and it was quite common and not commented on to go for days without being able to have a shower due to the weather, ie, you couldn't relinquish a one hand grip and for brief periods even a two hand grip or shut you eyes outside of your bunk for sometimes weeks at a time the seas were that heavy, I once woke up in mid air still on my mattress but a couple of foot above the bed and although I knew what was going to happen next was too groggy to do anything about it. Smashed half on half off between the bunk and the deck as gravity reasserted its laws! Throughout those times our superb chef Kevin served us hot meals when other lesser chefs that I have also sailed with would have quite justifiably relied on cold meals, this guy would honestly skid along the galley deck as the damn boat looped the loop and do things as he's passing the fiddle (stove top and barrier around it) like stir something, add spice, taste stuff etc. All while we seasoned sailors are sitting at the mess table with our arms glued underneath to anchor us in position. The bloke was a hero, because as Chief MAKOi absolutely correctly states good tasty wholesome hot food is a necessity for keeping crew morale up. I have a passing interest in cooking so sometimes when off watch I would 'help' Kev in the galley and he would divulge secrets of cooking to me that have served me well to this day. The boat broke down one day in a ferocious storm and we had to run for harbour for patching up (Hull had split about the engine room/tank space cofferdam as a result of the beam on waves!), we went to my home river for the repairs and Kev who wasn't expecting this interlude asked the crew if anybody could lend him some money for a few nights out, nobody did, but I offered him 50 quid and a bed at my house if he wanted. You should have seen the crews face next day when we were told the ship needs drydocking which means no power to the onboard fridges and freezers which in turn means all the provisions onboard must be disposed of. (Company would not pay for shore power, a familiar conundrum to every sailor out there no doubt). Kev gave me the pick of the crop, I mean steak fillets in their fresh off the cow form as they come 2 feet long! Big tins of coffee, whatever , a huge bounty....................... Plus as soon as we were paid Kev paid me back. Kev passed away in 2017 and I never saw him again after I paid off that company back in 1998 but I still occasionally sail with seamen who knew him or at least of him. A great chef but an even better sailor, an inspiration.The bloke would often sort out ballsups the deck crew had got themselves into, yet the man was a chef! The definition of the difference between a chef and a cook. Scouse Kev, raise your glass for a true seaman,here's to you mate. CHEERS God bless.
For more as twenty years I was at sea as a Chef. My expirience is that most Filipinos coming onboard skinny, and leave double the size. When you good at your work, and you like what you doing preparing food is nice to do. And don't have to be dull. Making menus every day avoid same dishes. Variety is important and when you have a chef that stores a lot of different vegetables, than there is every day a different menu. Fresh fruit and vegetables can be stored at a temperature of 6 degrees celsius for 6 weeks, of course you have to take care the stuff by cleaning it. Taking rotten stuff out keeps it longer good. A very nice captain said to me once " chef you have 23 chefs on board, and one Asshole" Meaning 23 crew members think they are chefs, and one doesn't know, and that is the chef.
During my time with P&O Bulk Shipping, I am very glad to say that the standard of the food was generally excellent. It was slightly complicated, with (usually) British officers, Indian or Pakistani general purpose crew, Chinese fitters, and Goanese (and later Pakistani) galley crew and stewards as each had their own preferences, and food cooked to their respective tastes. The Christmas meals were first class, but there were other special occasions such as Chinese New Year, when the fitters would prepare a celebration meal, and at the end of Ramadan, when the crew would prepare a special meal for the Mate and me (2/E) because we never made things difficult for them during their time of fasting. We never had a pig roasting on a spit on deck, though- not advisable with crude oil or LPG as cargo!
I stumbled on your channel and I like the narration and video. I found your topic interesting although I'm not a seaman, but a retired Filipino-Canadian Technical Writer/Editor (of nuclear, aerospace, and information systems) and Information Security Auditor. I wonder if you can spice your narration of ports of call with a bit of historical background, sense of humor and personal impressions. I trust that your eye for detail and creative bent would take your hobby to a new level. Maraming salamat, Chief.
Love my Filipino brothers hardworking honest(well most that I've worked with)family orientated men who introduced me to the greatest lechon I have ever tasted much love from New Zealand!!!
Another great show, I have watched a lot of them now, I am not a seafarer but have worked on land based oil drilling rigs for most of my working life mainly as a rig mechanic and truck driver, a couple of things come to mind here, when crossing the ocean do you change time according to where you are or do you stay on the one time, also what do the night crew do for food, there must be someone on watch 24 / 7 when sailing, they must eat something during the night???????
Man this is my second comment in all your videos and believe me the way you're describing the food combined with the morality of the crew is so on point and so real that you feel like you're there with them.
HI sir Macoi. I am from San Narciso, Zambales home of PMMA cadets. When I was a little I dreamed to be a sailor but after I graduated in highschool I realized that it's not my passion. So I searched for another way and took BSHRM. Now I am training to be a messman and hopefully someday I'll be a chief cook 😁
Good luck and I hope you are successful! I spent 19 years on cooking on Australian ships and it was hard work then and I believe it would also be hard today. The secret is to love your job and focus!
I've finished my first contract as a steward last February. It's a hard but worth it. Learned new skills and keep on learning for more. Thank you and I hope you're safe wherever you are. God bless us all ✌️☺️
I've traveled a few times by ferry across the Mediterranean and I've always loved travel by sea. The best time aboard a ship is just before sunset when the sea is calm.
I am two years late making a comment. During my various hitches, I determined, if two basic criterion are met: the food is sufficient, tasty attractive and served in pleasant surroundings; and the crew is paid the ageed wages on time, you will have a happy and well functioning crew.
Seeing all the good food made my mouth watery....I would like to join you on one of your voyages, Chief Makoi....and feel what life is like on the high seas....It is my wish.....I hope it materialises.....Cheers Chief
The sad thing about this whole situation in regards of eating on the ship is that these cooks have tons of time and these poor cooks give these poor workers Burke food I don't know what the rushes it's not like they're in traffic😂🤣🤣🤣🤣👍👍👍👍
Watching this video remind me of my father.., Naging chiefcook siya nuon late 80's up to 1998(P.O.M.I.) kaya i salute also my father & to all seafarer's.
