⚓🍲 Inside the Galley: How Maritime Cooks Keep Crews Fed and Healthy

My name is Davide Ramponi, I’m 21 years old and currently training as a shipping agent in Hamburg. On my blog, I take you with me on my journey into the exciting world of shipping. I share my knowledge, my experiences, and my progress on the way to becoming an expert in the field of Sale and Purchase – the trade with ships.

Today, we’re stepping into a place that’s often overlooked in shipping—but absolutely vital: the galley 👨‍🍳. Maritime cooks play a key role in keeping crews nourished, healthy, and connected to home, even thousands of miles from land 🌍. Their work is creative, challenging, and essential 💪.

🔍 In this post, I’ll walk you through:

✅ What the daily routine of a ship’s cook looks like

✅ How menus are planned for long voyages and multicultural crews

✅ The challenges of storage, supplies, and keeping ingredients fresh

✅ Hygiene and food safety rules onboard

✅ Heartwarming (and tasty!) stories and recipes from the galley

Let’s dive in — and find out how meals at sea become moments of joy 🚢🍛

👨‍🍳 The Daily Life of a Ship’s Cook: More Than Just Meals

Nobody sleeps in on a ship—and food is always in demand 🍽️. That’s why the ship’s cook is often the first to rise and the last to sleep 🕓🌙.

Typical responsibilities of a maritime cook include:

• Preparing breakfast, lunch, and dinner for the entire crew

• Catering to night shifts, special requests, or dietary needs

• Managing stock levels and inventory 📦

• Keeping galley spaces and storage areas clean and safe 🧼

• Considering allergies, religious restrictions, and food preferences 🛐

• Handling waste and organising recycling ♻️

Most cooks work alone or with a single assistant. Especially on smaller vessels, they’re not just chefs—they’re dieticians, logistics managers, and morale boosters in one 💼🧑‍🍳.

📌 A real-world example:

“On a feeder vessel in the Mediterranean, the day begins at 4:30 AM with prepping bread, eggs, and fruit salad 🍳🍞. By 6:00 AM, breakfast is ready—and the first engineers are already at the table.”

📋 Menu Planning for the World: A Taste of Home for Everyone 🌍

Crews at sea are almost always international. Planning meals that appeal to a global team—while staying within budget and limited supplies—is a fine balancing act 🤹‍♂️.

Key principles for onboard menu planning:

✔️ Variety is essential – repetition leads to low morale

✔️ Nutritional balance – every meal must support health and energy

✔️ Cultural consideration – weekly themed days like “Filipino Friday” boost morale

✔️ Budget management – cost-efficiency is a must on long voyages

📅 Sample Weekly Lunch & Dinner Menu:

Day	Lunch	Dinner
Monday	Chicken curry with rice 🍛	Pasta Bolognese 🍝
Tuesday	Grilled fish with potatoes 🐟🥔	Hearty stew 🍲
Wednesday	Pork roast with slaw 🐖	Stir-fried noodles 🍜
Thursday	Lentil dal with flatbread 🌱	Cheeseburgers & fries 🍔🍟
Friday	Garlic shrimp & rice 🍤	Chicken soup with bread 🍞
Saturday	BBQ (if docked) 🍗	Buffet of leftovers 🔁
Sunday	Pancakes for breakfast 🥞	Roast dinner with sides 🍖

🧊 Limited Space, Limited Supplies: Galley Logistics at Sea

One of the toughest challenges? There’s no grocery run at sea. What’s on board has to last — often for weeks 🌊🛒.

🧠 Common problems maritime cooks face:

• Fresh food spoils quickly

➜ Solution: Use frozen or shelf-stable produce creatively 🥫

• Cold storage is limited

➜ Solution: Prioritize high-yield and compact items

• Unplanned delays in port calls

➜ Solution: Plan backup meals using dry and canned goods

💡 Pro tip from the sea:

“When the lettuce wilted after week three, we sautéed it with garlic and served it warm. Everyone thought it was a new side dish.” 😄

🧼 Clean Galley, Safe Crew: Food Hygiene at Sea

Cleanliness at sea isn’t just about comfort—it’s about health and survival. One case of food poisoning on a ship can quickly escalate without access to full medical care 🚨.

✅ Core hygiene rules in the galley:

• Daily sanitizing of all surfaces 🧽

• Temperature checks for cold storage ❄️

• Use of gloves, hats, and aprons during food prep 🧤👒

• Dedicated cutting boards by food type• Documented cleaning and handling routines 📝

These standards often follow Maritime Labour Convention (MLC) rules and the ship’s flag-state requirements ⚖️.

📚 Tales & Tastes from the Sea: True Galley Stories

Every cook has a few “you had to be there” stories—and most ships have at least one legendary recipe 🌟.

🔥 Three true stories from the galley:

1. 🎂 Birthday Cake Without an Oven

   A cook whipped up a birthday cake from pancake batter, bananas, and Nutella in a frying pan. “Best birthday cake ever,” said the deckhand.

2. 🌊 Soup vs. Storm

   A pot of lentil soup flew across the galley during heavy swell—splattering the ceiling. The crew nicknamed it “Galaxy Soup” afterwards 🚀.

3. 🍗 Most Beloved Dish: Chicken Adobo

   A Filipino classic—easy to prepare, flavorful, and comforting. It’s a staple that wins hearts in every ocean.

🍽️ Recipe from the Sea: Chicken Adobo (Serves 10)

🛒 Ingredients:

• 3 kg chicken (legs or thighs)

• 1 cup soy sauce

• 1 cup vinegar

• 1 bulb garlic, chopped 🧄

• 5 bay leaves 🍃

• 2 tbsp sugar

• 1 tsp whole peppercorns

👨‍🍳 Instructions:

1. Combine everything in a pot and bring to a boil.

2. Reduce heat and simmer for 35–40 minutes.

3. Serve with hot rice. Done!

🔁 Storage tip: 

Keeps well for up to 4 days in a chilled galley. Great for batch cooking.

🧭 Conclusion: Meals That Hold the Crew Together

Life onboard wouldn’t function without the galley. Behind every meal is a plan, a challenge, and someone waking up early to make sure the crew stays strong.

Key Takeaways 🎯

✅ Cooks on board aren’t just preparing food—they’re fuelling motivation, health, and team spirit.

✅ Menu planning must navigate cultural diversity, limited space, and long voyages.

✅ Hygiene and safety are more than requirements—they’re essential safeguards.

✅ From improvised cakes to storm-tested stews, meals at sea create connection—even far from land.

Food at sea isn’t just about calories—it’s about care, culture, and community. The galley, though hidden from view, is one of the ship’s most important engines.

👇 Have you worked in a ship’s galley—or sailed with a legendary cook?

What’s the one dish you’ll never forget?

💬 Share your thoughts in the comments — I look forward to the exchange!

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