Tug Boat #tuglife My latest adventure as a chef on the high seas! This time on an articulated tug boat cooking for 10! If you want to learn more about cooking on a rug boat, or at sea, check out my video!
The crew is lucky to have you. I guarantee they appreciate the heck out of you. (I had a cook once who boiled the steaks) I was a supply boat captain for 34 years. Stay safe.
I think I had the same cook on a dredge in the late 1980s. In one week, he cooked both a filet mignon and a prime rib. One he made into a stew and the other a beef stroganoff. We asked for him to be fired, and they did fire him. I will not reveal his name, only recall his first name anyway, but we just referred to him as "Stew." That job had a couple lousy cooks. For most of my time on tugs, we had no cook.
I had a friend who was a crew member on a Great Lakes 1000’ ore carrier and he started every conversation with what they’d served since the last time he talked to us and how great the food was.
I was an Ordinary on a 220' AHTS vessel in Dutch Harbor, in 85 when our Female cook QUIT 4 days into a 42 day hitch. Capt. Found out, i had run Lines in fine restaurants prior. I was appointed cook. 3 days in, the other 13 Men were hooked. Every day, i made 12 loaves of bread, along with the meals, and cakes and pies. 😂😂😂😂😂😂😂😂😂😂 we ALL left that hitch, FATTER. I loved cooking for the creww.
Ive been a commercial fisherman my entire life. I just got a job at Western Towboat. I cooked my whole career but out fishing is a little different. meat and potatoes style meals. On the tugs i learned pretty quick that there is more of a standard. Im cooking for 5-7 people. Its way more stressful because it has to be served right on time and hot of course. Its been challenging. I came across your video looking for recipes to add to my cookbook. good video. Whoever said that you would be graped is insane.. like are we just a bunch of barbarians out here? 😂
new sub here. im looking forward to following you on you travels. im disabled for 18 years (bad knees, bad back and a few more issues) i worked offshore for 14 years on gas and oil production platform. i really have missed being out there especially since i was only 42 when i got hurt the last time. i do have a hard time hearing you. could you please record at a higher volume. happy travels. i miss having 3 meals a day cooked for me wish i could eat your cooking. some of the meals looked really good. i hope that you show your meals on all of your shows. Good luck.
I grew up in Texas and the best fajitas I ever had were by a CS1 Navy cook. Even allowing for the fact that I was kinda hungry those were the absolute best and I have eaten Fajitas from Sherman to Brownsville.
I’ve worked on inland towboats for 18 years now. While i was in the engineer program i talked them into letting me ride on a couple of our offshore units as i was extremely interested in that career, but have really bad motion sickness, I eventually found medication that if i had to i could do it, but the side effects of living on it after the second day weren’t worth it for me. At that point i had 9 years inland and loved it, didnt want to trade the love of what i do for extra money. But it was absolutely beautiful out there. The challenge of fixing whatever problems arise with whatever materials and supplies on hand at the moment would have been fun, but I couldn’t get over the motion sickness. So im chief engineer on a towboat that can be found running anywhere between brownsville texas to pensicola florida, southwest pass to saint paul Minnesota or Pittsburgh Pennsylvania or catousa Oklahoma. Currently sitting in convent lousiana waiting to go to dock, sure wish they would send us back up north. This heat and humidity is brutal after being out of it the last 3 months. Hope your doing well.
Hi I'm Jim I cooked multiple years on tugboats and all different kinds they have racks for the stove to keep the pots still, in seas and velcro two-sided velcro is your friend! Cool video though wd!
Thanks for letting people know that Merchant Mariners are loyal, and responsible, hard working individuals. As a retired Master, I say you have performed well, in your chosen profession.😊
Union work is crap. If you hav not been there for 3 years, they will move you from boat to boat. You will not get 6 months of work out of them either. I know. The iBU keeps moving me around and cancelling my trips. Ive worked 100 days in 8 months. I am going broke here. The union has ruined my opinion of the company I work for . I did an interview with Crowley and they could not promise me anything,.. No consistent work and no way to even promise me a particular boat. iBU has wrecked worker pride and confidence. The union representative in Seattle refuses to give me the contact information for the Union Shop Steward in the company I work for. The company I work for wont give me his name or contact information either. Isn't that Illegal?
I knew a Chevron tanker barge crew that went Richmond to Eureka. I also follow a couple Towboats on the Mississippi that also have female cooks and they seem very happy.
Next time you crew up, ask each member what brand of mayonnaise they prefer best foods or miracle whip. Long story short, there was only one miracle whip lover, and I threaten to throw all of them over the side. It was funny to see his reaction. Looks like the guys are eating good enjoy your journey.
I worked on that companies ATB’sfor 14 years and knew at least 10 women cooks on them . Going by the pictures of your dishes and the attitude that comes across in the videos you’ll do great. I started on the Gulf Reliance a sister boat to the Sea Reliance . You’re probably on the Shell run. Advice don’t use your phone on the dock or near the cargo manifold that was a fireable offense.
Marry me!!!!!!!!!!!! Well at least when you're on shore.... Muahhhhhhhhhhhhhh!!!!!!!!!!!!!!! ------------- Those dishes are bone stock monumenta! Congrats meastro!!!
Your cooking looks great! How do you deal with "picky" eaters? I don't care at all for seafood, save for your common everyday fish&chips. Do I qualify as a "picky" eater? On a cruise ship, I would imagine that there would be all sorts of choices, however, cooking for a crew of just 10, you wouldn't have to have such a wide variety going on at the same time, until you run into the "pickies". Aside from getting used to the motion of a smaller vessel, it seems from this angle, to be a decent gig. Wishing you smooth waters and clean accommodations. Hope that your thumb is better. [Edit: after seeing some other comments, I find your audio levels to be just fine. Soft-spoken, but still quite audible and understandable.]
From 1976-1979 I worked on Coastwise Tug Quaker , built 1902 , Camden New Jersey , we ran with 4 men 6 on 6 off , deck hands were responsible for , all deck work , general Engineering and cooking , and you had better feed the Boyos well .Bath Maine , to Galveston Texas , most however Mid-Atlantic and the Chesapaeke .Original Cast Iron Stove , oil fired at that point , too hot , too bad. lol...Make it work .No matter what , get it done . Off the Jersey coast , in a Nor'Easter blowing 40+ kns , so rough , cast Iron frying pan flew off the store and smashed to the deck , and broke , scattering my Sausage gravy all over , too rough to even keep milk in the cereal bowls , managed to make grilled cheese on the cook top , by keeping spatula on top the bread with hand , and holding the eff on with the other ...Yeah know about a Tugboat...
Sometimes old Tugboaters tell storys ...well that was not one , I wish you well in your chosen path I am first an foremost a WoodenBoat carpenter, however ...I am Tugboter and they are ...umm , shall we say specicial...@@chefslog2970
What is the food budget $$ ? Was the food budget sufficient for your creativity ? How many meals per day did you prepare ? Did the crew consume lots of Calories ( above the usual average consumption) ?
@@chefslog2970 Thank you. I imagine cooking for the crew was rewarding because their gratitude for a creative and well prepared meal was immediate and personal. Very interesting video and very well done. 👍🖖👍🖖
I might be getting a job on a tug as a cook. Any advice for someone that has 25 years experience, with culinary and management training? Its been a hot minute since I went into healthcare past 15 years... and that covid vaccine BS really wrecked my career, and have been searching for a new one every since 2022. My cousin is high up on the ladder at this company so I have the job if I want it.. and my port will be only a 90 mile drive to memphis, so that is a plus
So much advice! Haha, 1. Be a team player. Keep flexible and have a positive attitude 2. Don’t be afraid to modernize meal service. Update the salad bar, add proteins and creative toppings (my boys loved the candied spiced nuts). 3. Be clean. The guys see the galley all the time and if it’s dirty, they don’t trust you to keep their food safe. 4. Don’t be afraid to be creative. Make some Indian food, or Mexican food. You will have picky eaters but as long as your salad bar is nice, they always have an alternative 5. Snacks are a thing. Try to have lots of junk food on hand, but also trail mix and power bars 6. On my ship, individually portioned desserts are more popular than anything they have to scoop themselves. 7. Bring books and video games and your laptop. Once you have you meal system down, you will have down time. 8. Make sure you keep track of who has eaten and who had to work thru meal service. Make a plate for anyone who wasn’t there and wrap it w their name And enjoy the ride!
