Seamester Life Aboard: Food & Provisioning

On all Seamester voyages, you and your fellow students serve as active members of the crew. This includes the unique and challenging role of creating meals for everyone on board. Once every 20-30 days, you and another crew member will be responsible, for making breakfast, lunch, and dinner for the entire crew.
So what is the food like? That’s really up to whoever is the head chef that day. A few days before your turn as head chef you’ll be asked to write up your meal plans for that day, plus all of the ingredients you’ll need to make it happen. While it's somewhat of a blank canvas, you’ll have to keep in mind things like the boat's current location, supplies on board, and ingredients available at our next port, as well as options to provide for students with dietary restrictions and allergies.
At most ports-of-call, a provisioning team will visit the local grocery store and markets to fill up a small convoy of shopping carts with fresh produce and food. After returning to the vessel with the supplies, you'll work as a team to store the provisions into every nook and cranny for the days ahead. When it's your day as the head chef, you’ll find all your ingredients and spend time in the galley, alongside your sous-chef, bringing your recipes to life. Whether you fancy yourself as the next Top Chef or feel like Mac n’ Cheese is more your comfort level, your staff will be there to help guide you through your cooking experience.
When your culinary creation is ready, it's time to gather on deck to enjoy your delicious home-cooked dinner with your crew while you take in the beautiful views from a life at sea.