Adopt a Ship Program

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Comment by Kenny Walpole C.E.C on October 2, 2009 at 9:27am

Hi all! I currently hold the position of Corporate Chef here at ACCUTEMP PRODUCTS. If you are cooking on a naval ship, chances are you are working on one of my griddles. We have a patent on the AccuSteam Griddle. Anybody familiar with this griddle? Steam under the flat top? Hopefully we can start up some dialogue. Look forward to hearing form you all!

Comment by Allan Hodnett on September 27, 2009 at 4:04pm

MICHAEL, welcome back hope all is going well, i would like to remind you i am still unemploted and looking to be of service to you, please keep me in mind.
all the best allan

Comment by Sean Stewart on September 27, 2009 at 2:58pm

I am a Culinary Professional Looking for a great career and the ability to travel alot and meet other chefs any advice from anyone please let me know

Comment by Michael Harants on August 30, 2009 at 10:42pm

Hello All! Sorry I have not been here for awhile. I have read the posts and appreciate all the participation. I'd like to say there are a lot of opportunities out there, but as the fiscal year comes to a close, activity has slowed down. Sam ahd a great week in Norfolk and FL! Keep the conversation going and thanks! - Michael

Comment by SAMUEL GLASS CEC CCE ACE AAC on August 30, 2009 at 9:55pm

Just got back from 3 days at Dam Neck Annex near Oceana in Virginia Beach VA and 5 days at NSA Panama City, FL. Shore galleys are the same yet different. Had a great time at both places.

Comment by Paul Patterson on August 22, 2009 at 1:15pm

Offered a chance to go out on the same ship at the end of October. Need a cook to be able to get the time off. I wonder if they would take me on the deployment in January and send me home after they get where they are going.

Comment by Mark Webster, CEC, CCE on August 22, 2009 at 9:19am

Paul,
You really hit the nail on the head when you wrote:
"Since they travel all over the world it would be great to be able to help them try new dishes before they get there."
There were some cruises I went on where we pulled into anywhere from 10-15 different ports of call, and that would only be a 6-7 month cruise. Actually in a 2 month baltic cruise called a "Baltops" we pulled into 8 different ports. They are introduced to so many different flavors and cuisines and being able to expand their palates really would be a win-win so when they pull into a port they are not looking for the nearest McDonalds, although that might be a hard habit for many of them to break.

Comment by Allan Hodnett on August 14, 2009 at 11:48am

SAMUEL, a very good thought and change !!!!!!

Comment by SAMUEL GLASS CEC CCE ACE AAC on August 13, 2009 at 8:49pm

It's all about getting the CSs to think in colour, rather than black and white. Too often, they are hung up on following the recipe cards. I remember one time the recipe card called for Pancit with Shrimp. Rather than making Pancit, we just made a Pineapple-Shrimp Curry with Rice Noodles. Really just changed the flavour profile from a black and white recipe to something different, yer parallel. It's all about taking our experience and knowledge and showing the CSs what can be done with research and creativity.

Just sharing my thoughts

Comment by Allan Hodnett on August 13, 2009 at 12:27pm

Paul/Mark/melody, some great ideas from you on menu changes from the same old grind,will keep in mind if i get the chence to sail. the idea of serving arriving meals is something we did with the airlines and was very succesful.

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