I live in Southeast Alaska, work on mostly research vessels and an occasional freighter or ocean going tug.

Pretty much delve into all types of foods with Mediterrnean, Thai, Indian,
and good old American (whatever the heck that is?) cuisines included.

My job usually involves feeding 20-30 three meals, plus someting for midnight left prepared and snacks.

I work to be able to afford to travel. Read a lot, mostly about food, wine and travel.

Nan

Don't let her understated introduction fool you, folks. Nan is a very knowledgeable chef, with an incredible international grounding.

She's a refugee from another site where she used to make an important contribution---until the site become overrun by flamers. So I invited her over here, where such behavior isn't tolerated.

Let's everyone make her welcome---quickly, before she sets out to sea again.

Welcome. Look forward to seeing your contributions! Must be different cooking in an environment where the only real fresh ingredients you will get are caught right there.

What an exotic job I must say...and here I is stuck at a desk all day. Oh well! But my goodness it must be a cold environment that really impresses me! I would have to opt for a shrimp boat in the FLA Keys!!!
I want to ask is it exciting? Many adrenaline rushes out there on the open waters? I imagine the crew loves having a great cook aboard. Anyway we welcome ya' and know you'll love this site!

Cathy

P.S. Do you get lots of fresh fish and lobster?

And king crab? My favorite seafood.