Granddad Chef spreads welfare from the galley

30-05-2018

How did you become chef at AXEL MAERSK?

“I used to work at the Slotspavillon by Bagsvaerd Lake. That’s the one from the Danish TV-show Matador, where Joergen Varnaes had lunch with Gitte Graae. That’s also the restaurant where Mr Moeller used to have “shooting star” the fish fillet open sandwich with his wife, Emma, on Saturdays. And it was me who made the sandwiches. One afternoon, Mr Moeller came into the kitchen and said that chefs such as me were wanted on board the blue ships. Soon after that, I sent my application to Maersk and hereafter started my career as a ship’s cook - and have been there for 18 years.”

What inspired you to think of healthy eating?

“I saw the Netflix documentary Fat, Sick & Nearly Dead, which struck me deeply. The documentary follows 140 kg heavy Joe Cross and his fight against kilos and prescription drug use. The movie made me look inwards. Back then, I hadn’t taken care of my body for too many years. My lifestyle was much too unhealthy. And I had to do something about it because I suffered from both diabetes and arthritis. The first thing I did was to throw away the deep fryer from the galley. I pitched into vegetables afterwards and even ventured into the ship’s fitness room. I have lost 28 kg now. It was a good, but mostly necessary, decision for me, and that can be felt all over the ship.

What do you mean by saying that it can be felt all over the ship?

“I deeply care about my job as a chef – which, I believe, should resonate with my colleagues. I’m proud of my job, and I’m constantly looking for new ideas for delicious and healthy recipes. When ashore, I visit new restaurants for inspiration. I don’t feel like making the traditional “soup, roast and ice cream” – or chips for that matter. It is a taboo in my galley. I’d much rather experiment with ingredients. Smoked duck breast has recently been on the menu at AXEL MAERSK. I borrowed a bit of sawdust from the engine room and made my own smoker in the galley. It was superb. My food must be delicious. That is why I occasionally add a drop of cream to my sauce and simultaneously make sure that there is an abundant and appetising salad bar. The point is that it should be easy to make healthy choices. There’s no harm in a drop of cream as long as we eat enough fruit and vegetables. And don’t forget to drop by the fitness room.”

How do you tackle so many different nationalities with various preferences on a ship?

“You can think of many nationalities gathered in one place as a challenge or as something to learn from. I’m curious about people around me and their ways of cooking. For instance, a Filipino guy taught me how to make these delicious bread rolls, which are loved by all members of the crew. A lot of my Indian colleagues don’t eat beef, and some colleagues of mine don’t consume meat, whatsoever. That is why I often make dhal — a delicious Indian vegetarian dish comprised of lentils and delightful spices. Besides, lentils, beans and root crops, which I use in vegetarian dishes, are ideally suited to long voyages, when there are more than 20 days between provisions. It’s a win-win situation, you see. I often invite my colleagues to participate in the cooking. My colleague from Thailand has recently helped me in the galley by making delicious spicy Thai dishes. It was a huge success. My colleagues love having an influence on the food. And they are always allowed to do so because I learn from them as well. I’ve even enjoyed the company of my colleagues’ wives who made local food in the galley. That is exactly what is needed for all of us to commit ourselves to a varied, healthy and tasty diet.”

Anders, you are so engaged in well-being on board. How do you motivate your colleagues to follow suit?

“I love my job. And that’s how it should be. The way, in which crews are put together these days comprising people from all over the world, makes collaboration necessary. Otherwise, we’d simply retire into our cabins after work. It’s not good for the unity among crew members. That is why it is crucial that you make the right choices and take the initiative in improving well-being on board. This December we had Christmas Olympics at AXEL MAERSK where we competed in five disciplines. We had a hell of a time - it was a lot of fun. We played hockey in the galley and battled each other in dart and basketball. It’s really important that as many as possible of us on the ship is in on initiating and planning these initiatives so that when I go ashore the activities continue. That is why we have a new coordinator responsible for the activities on the ship whenever the previous one signs off. It’s important to keep that fire going.”

Get the recipes laminated and they will last for longer.
Cut vegetables into sticks — and we will consume more of them.
Remember to buy beans, lentils and root crops for long voyages. They last for a long time, and they are cheap and healthy.
Invite colleagues and accompanying travelers to the galley to do the cooking.
Keep an eye on those who did not manage to have their lunch and make sure that there is food for them in the fridge, ready to be heated up. In this way, we will avoid snacking in the slop chest. You will also receive some karma points, too.
Collaborate with the captain when doing shopping. This will include him or her into the “battle” for healthy food on board as well.

Anders is not happy about food waste. That is why he uses lock, stock, and barrel in the fridge. He recommends to keep broccoli stems. Save them for this soup recipe instead — a favourite at AXEL MAERSK.

Broccoli soup (4 pers.)

4 cups chicken broth

3-4 broccoli stems (chopped)

1 onion (chopped)

1 cup cream

Cook chopped broccoli stems and onion in some oil until softened. Add broth. Bring it to a lively simmer and cook about 20-30 minutes.

Puree the soup in batches in a blender until smooth. Heat the soup through and add cream before serving or using.

When desired, the soup can be thickened with a flour-and-butter roux.

Top the soup with small broccoli florets or croutons, when serving.

4 cups lukewarm water

0.4 cup rapeseed oil

About 4 cups wheat flour

14.3 grams sugar

4 grams salt

50 grams fresh yeast (or 28.4 grams dry yeast)

In a food mixer, stir together the flour, sugar, salt, oil and yeast. After that, stir in the remaining flour, little at a time, until the dough’s got smooth and elastic, though without being sticky.

Let the dough stand in the food mixer, about 15 minutes.

Deflate the dough. After that, divide it into two equal portions. Form one of them into round balls, about 20 pieces. Brush them with egg.

Roll the other portion of dough into a long log and cut it into slices. Fold the slices in breadcrumbs or dry coconut as you prefer.

Let both portions of dough rise under a clean cloth, about 45 minutes.

Meanwhile, preheat oven to 338 degrees F (170 degrees C). Bake rolls for 11 minutes in the preheated oven.