Best Practices for making a Menu Plan

Cooking on a ship requires a combination of skills, innovative thinking, and careful planning. You must consider different cultures and religions, offer a variety of foods, and ensure the meals are nutritious. Managing your provisions and reducing waste is also a key part of the Chief Cook’s job. This article aims to guide Chief Cooks in creating a successful menu plan.

Add Variety

Eating the same meals every day gets boring. To keep things interesting, change up the protein options throughout the week; for example, serve beef on Monday, chicken on Tuesday, and fish on Wednesday. Make sure to include a variety of starches like rice, potatoes, pasta, and bread in your meals. Don't forget about vegetables, as they are a crucial source of vitamins and minerals. Aim to serve a wide range of colors and types at each meal.

Managing Inventory & Reducing Waste

When planning your menu, start by looking at what you have in your stores, especially food items that are close to expiring. This is particularly important for perishable items like fruits and vegetables. Making soup is a great way to use up leftovers and help reduce waste, plus it's comforting and nutritious!

Cultural & Religious Considerations

With a mixed crew, it's important to offer a variety of food options to accommodate different religious and cultural dietary requirements. Make sure you are aware of any food restrictions and plan your menu to be inclusive and respectful of everyone's needs.

Country-Themed Nights

To make dinner more exciting, try introducing theme nights featuring cuisine from different countries. For instance, you could have an Italian night with pizza and pasta, or a Mexican night with tortillas and nachos.Or if you are really adventurous, why not a fusion night?