Filipino chief cook shares culinary journey at sea

Filipino chief cook shares culinary journey at sea
Yashika F. Torib October 5, 2022 https://www.manilatimes.net/2022/10/05/business/maritime/filipino-chief-...

SOME people outside the maritime industry, when caught in a conversation about ships and mariners, would often commence with the question: 'What do seafarers do?' Such question would be met with descriptions of how seafarers can be many things at the same time — navigators, engineers, mechanics, medical practitioners, security personnel, managers, lawyers, marine biologists and counselors.

Of the many jobs onboard conventional vessels — such as tanker ships, car carriers, general cargo ships and bulk carriers — one of the most important, and often missed out, is that of the cook's.

Stewards and chief cooks work in the galley of a ship, preparing meals for all its crew members, taking charge of the galley's sanitation and supplies, and ensuring the health of the ship's crew through balanced meals.

As with sailing, cooking comes naturally for Filipinos.

Such is the case for Niel Tumagan, a chief cook for tanker vessels and other commercial ships.

Tumagan started his life as a messman back in the days when galley staff needed only to complete the Basic Training Course before being deployed on ships.

"When I was finally given a chance to work onboard a tanker ship, I tried to learn as much as I could until I got promoted to steward," Tumagan recalled.

Despite his proficiency in everyday Filipino dishes, Tumagan learned to adjust his cooking based on the preferences and palate of the crew.

Most tanker vessels are manned by 20 to 25 crew members, the majority of which are of mixed nationalities from Europe, Asia and the United States.

"I prepare meals based on what the officers and crew like. I always ask them what they would have for that day, but I also make sure that everything is healthy and balanced," he said.

Doctors practicing in the maritime industry observed that part of the lifestyle illnesses of seafarers come from the food being prepared for them as a feast whenever they arrive at home such as lechon, crispy pata and processed meats.

When Tumagan studied culinary arts and kitchen management at the International School for Culinary Arts and Hotel Management, he learned not just to cook international cuisines but also to keep his diners healthy through balanced meals.

"We cannot always avoid unhealthy meals. Lavish feasts are one of the ways our families would welcome us whenever we arrive from a long time at sea. We should just take things in moderation and pass up, if possible," he said.

Tumagan also recalled how the sea rescued him from a difficult life on land.

"I used to work for restaurants in Manila. The daily commute and traffic from Pasig to where I live in Cavite was terrible, especially when the establishment closes past midnight. At that point, I have decided to try my luck again at sea even if it means I have to start from the bottom."

Today, the young chief cook enjoys a job at sea that fulfills his passion for food and provides a decent and comfortable life for his family.

"I like my simple life. During vacations, I spend time with my family and friends. My principle is to lay my life in the hands of God; I always ask for His guidance, may it be small or major decisions."

When asked what advice he would give to those who are struggling to get a job on ships, Tumagan said to be patient.

"Be patient and pray. God grants us what is best for us, in His time," he concluded.