Catering management and training provider MCTC has transformed seafarers into potential Michelin-starred chefs, judging by the fruits of its annual cooking competition.
Galley crews were invited to create their versions of a well-known “sweet pie” recipe. The resulting gastronomic delights resembled works of art, as seafarers carved the food into amazing shapes.
Chefs were challenged to make shortcrust pastry from scratch, together with a delicious filling.
Each of MCTC clients’ vessels was invited to participate, including crews from Columbia Shipmanagement, Hafnia and BW LPG, with one winner selected from each company.
BW LPG’s chefs won the competition with an extraordinary slice of nature, featuring pastry birds of paradise, swans and mice.
'Sophisticated'
Tonia Drousiotou, culinary training consultant at MCTC, said the competition is designed to highlight the sophisticated level of training that galley crew receive, as well as inject some fun into the kitchen.
“We want to encourage seafarers to feel passionate about food and the dishes they create. It’s one of our favourite times of year judging the creations. because the crew all work so hard and create some amazing dishes,” she said.
Christian Ioannou, MCTC’s managing director, added: “This year we’ve been really impressed with the complexity of some of the dishes.
“As a fully trained chef, I understand the skills required to craft some of these recipes. Everyone has gone above and beyond the brief.”
MCTC covers a vessel’s entire catering management needs, such as ordering supplies, recipe planning, menu management and health and nutrition, to reduce running costs.
TradeWinds believes the bake-off is the most significant cake-related development in shipping since Norwegians began creating gingerbread versions of Helge Ingstad, the frigate that sank after a collision with a Tsakos tanker in 2018.
