JC010: Mud volcanoes and submarine canyons


Cruise diary

Day 10: Monday 21 May 2007
Position: Latitude 35º, Longitude 7º, Bearing 269º
Weather: Partly cloudy

Gillian and Eduard write:

"Today we visited Mark and Wally in the galley. They have an early start. Their alarm is set for 5:30am and they start work at 6am preparing the day’s menu. They try to fit the menu to the nationality of the people on board. They also cook dishes from all over the world (China, Mexico, Thailand, Japan, Morocco, France…). Careful planning means that there is very little waste. All the provisions are loaded in the UK, with fresh produce picked up in each port. It is then stored in huge freezers at –25ºC, one for meat and one for fish. A dry store has massive amounts of tea, coffee, flour, sugar etc. Fresh food is kept in a chiller and this keeps it in tip-top condition for the length of each leg. The rich variety of the menu means that every one can find something to suit their dietary requirements and have a good balanced diet.

Before the ship sailed from Southampton for this cruise, they loaded many food stuffs - the equivalent of 3.5 tons! All this food is not only for the first leg, of course, they have loaded for all three legs of the cruise. However, there is still plenty to go around. During these three legs, the chef expects to use 5200 eggs, 2700 pints of milk (1687 litres), 680 kilos of potatoes, 70 kilos of biscuits, 4800 cans of soft drinks, 150 litres of ice cream, 580 packets of crisps, 546 bars of chocolate and Mars bars… Fresh provisions were loaded in Vigo. At each port call, they load around 1200 kilos of fresh fruit and vegetables!

Mark enjoys his job. It gives him great satisfaction seeing the pleasure on people’s faces when they enter the galley and see all the wonderful things on offer. Eduard is very excited at the prospect of Sushi tonight! Meal times are an important part of the day where people sit and chat about things going on onboard, make plans about the next procedure and swap stories about life at sea. It is a very sociable part of the day.

After lunch Gill was washing the aquamonitor from the ROV which is used to sample the water column from the top to the ocean bed, and Eduard made a net for some polystyrene cups. We are going to send them down tonight to 1100meters. Let’s see what they look like tomorrow..."

Wally and Mark - the chefs!

Mark making sushi for tonight's dinner...

...and Gillian enjoying it!

The fish freezer - bbrrrr!

Gillian washing out the AquaMonitor

Eduard making a net to send down
polystyrene cups with the ROV

The most importnat document on the ship - the menu!

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