While I was preparing for Class Afloat I never imagined what an important role the galley played or that working in it would become a favourite part of my day. Each week Cody assigns us certain days that we will work in galley. I love to be in galley because we get to learn so much. Often times Frank or Collin will have us look up and make recipes independently.
Even after just six weeks I feel like I have already learned so many new cooking and chopping techniques. Sometimes when we work really hard either Collin or Frank will give us a little snack of freshly made bread. Each day brings another delicious meal that has been prepared by the community.
Above is a photo of Ben, a member of student crew, serving himself some Alfredo pasta and salad. For every meal there is a line that goes out the door of the mess. If you don’t get in the line early enough you can end up waiting 15-20 minutes before getting food.
Along with cooking, the galley is always filled with peals of laughter. Just a few days ago we were having an issue with the number of flies aboard, and because of the food they were swarming in galley. Instead of letting the buzzing pests irritate us, we launched a counter attack (running around whipping at the flies with wet rags). In between tears of laughter we were still able to finish all the cleaning with time to spare for some karaoke and dancing.
On the left is a photo of Sara, also a member of student crew, cutting onions. The galley is a very enclosed space so whenever we cut onions the only way to see through the tears is by wearing swimming goggles.
Each day in watch and school, we work very hard both mentally and physically, which results in many avid eaters and going through our food fast. Therefore in almost every port we get provisioned. It all begins on the foredeck. All fifty-nine of us huddled around the gangway anxiously waiting for the truck to come. When the truck finally rolls up immediately people start forming fire lines to forward and deep storage. We have learned that the more efficient we are, the sooner we can go on our highly anticipated shore leave.
From unpacking crates to organizing food and making sure the cardboard gets off the boat (cardboard attracts cockroaches) there are many jobs to do. However each individual is starting to pull their own weight resulting in the efficiency of a well-oiled machine. With each port our provisions shift depending on where we are, so it’s as if we get to taste some of the cuisine from each place we travel to. Overall, food on the ship is an extremely crucial aspect of ship life that can make or break a day or even an entire sail.
Galley: the kitchen on a ship/where food is prepared
Cody: the Shipboard Director of Class Afloat
Frank: main cook
Collin: cook’s mate
Mess: a common space where we eat our meals, have our classes and enjoy movie nights
Watch: every day we have 2-4 hours of watch during the day and 2 hours at night. During watch we navigate, do maintenance, take down and put up sails and many other things.
Foredeck: the front deck
Fire line: a method of moving things that entails a line of people, where each person receives something from the person behind them and then passes it to the person in front of them.
Forward storage: on the lowest level of the boat where we keep our perishables.
Deep storage: where we keep our dry goods
Written by: Class Afloat student, Talia C.