1 Captain, 1 Mate, 10 Chefs by Anne Twaalfhoven trainee a/b

Logbook Tres Hombres (March 27, 2012)

DATE:Mar 27 2012 GMT:21.04 POS:17.59 N, 63.06 W COG: 000 SOG:1.7

GENERAL SYNOPSIS: ON BOARD THE TRES HOMBRES

WIND DIR: ESE

WIND SPD: 1-2

CLOUDS: 5/8

SEA STATE: Calm

SEA TEMP: 27.3

AIR TEMP: 30

AIR PRES: 1014.9

1 captain, 1 mate, 10 chefs, by Anne Twaalfhoven, trainee a/b

Hello, welcome on board of the Tres Hombres, we are very happy to introduce to you our 10 new chefs. So, what can we make for you today?

For breakfast we have great Spanish pancakes by Mathieus, though Tobi's fried eggs&bacon are also worth a try.

Our catch of the day for lunch is a beautiful Jack fish, deep fried by Marina, served with Spanish patatas fritas and a fresh salad. For Diner we have a great variety of plates. What do you think about Mott Green's nutritious brown rice, or what about Charley's delicious pasta with fried eggplants and olives?

Then, for dessert our francaise Anne-Flore makes a wonderfull tropical wax-apple crumble, which goes very well with Mott's cacao or Piet's fresh made coffee.

Also, in between these great meals we have a rich supply of tropical fruits, like soursap, oranges, passion fruits and papaya's, for your daily vitamins. And night-watches are so much more bearable when nibbling on a piece of the best dark chocolate you have ever tasted, provided by the Granada Chocolate Compagny.

If you happen to have any questions about provisioning, storage or any other galley issues, Elise and I are very happy to help you out.

Now, you might wonder how it is possible that a bunch of salty sailors is enjoying such high standard meals. Well, it all started a while ago, when our previous cook Angie announced that she would leave the ship in Grenada. Which is quite an understandable choice, as Grenada was one of the most beautiful islands I have ever seen. Anyhow, it must be said that Angie had done a great job, and with her stay of about 4 months she has set a record. No cook ever stayed longer.

After sending lots of emails, and asking around in port, we could find nobody who was able or willing to take this hard job.

So, instead of sitting and waiting for a solution to pup up, we decided that we could all cook ourselves.

Elise and I took over the galley management and posted a cooking schedule in the galley, on which everyone could sign up for whenever they would want to cook. I must say that I never expected this to work out this good. Everybody is showing his or her best skills in the galley. People are even having little fights about who wants to cook when (I am curious how this will work out in heavy weather though..)

This new cooking system brought a significant fresh, positive atmosphere to the ship. By giving each other tips and tricks, and by sharing knowledge and inspiration we keep each other creative and our diet varied.

Furthermore, with the sun shining, the sky crystal clear, the sea calm and blue and with the stereo working, we are having perfect relaxing circumstances.

And so, with our belly's round and full we are peacefully drifting towards our destination.

Anne Twaalfhoven

Trainee a/b

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Last updated: 5/4/2012

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