Cooking for six nationalities in one galley

👤 Shark Team

One menu never fits all: rice must be right, bread must exist, and spice tolerance splits the mess in two. The best cooks run a mild base plus a hot side — everybody eats, nobody complains.

Festival days matter more than Sundays. Ask the crew for one home dish each and put it on the weekly menu; the menu module has a notes field exactly for that.

Stores are the limit: check the provisions against the voyage length before sailing, and keep a two-week buffer of the staples your crew actually eats.