Programs Blog

Author: Papanging Ruckpanich, C Watch, NYU

Ship’s Log

Wednesday, 7 July 2024

Noon position (Lat and Long): 16 deg 57.3S x 171 deg 58.3’ W

Ship Heading (degrees): 215

Ship Speed (knots): 6.5

Log (nm): 1657

Weather/Sail Plan: Stormy day, BF 7 winds, 12 foot seas, squalls

General Location: Heading toward Vava’u, Tonga

Every student on the ship is assigned to be a “Stu Stew” or student steward. It’s the day we get to hang out in the galley (kitchen) and cook for the entire ship. Every day, we serve six meals: Breakfast, Morning Snack, Lunch, Afternoon snack, Dinner and Mid Rats. It’s impossible to starve here. Brook and Sean (picture below) are the ship’s stewards whom I spending the day with today.

The ship’s steward has two main jobs: 1) to fill up everyone’s stomach and 2) to make them satisfied. The first one is a must, and the second is a plus. Today I definitely achieved the first goal, but the second goal… I’m afraid I’m not the one to ask…

Cooking on the ship requires an unimaginable set of skills. One needs good balance to stand firmly during rough sea days, creativity to cook well with limited resources, and extremely organized habits to not randomly put knives and bowls everywhere as they could fly somewhere at any instant. Cooking alone is challenging enough. Cooking on the ship for 35 people with force 7 wind is a completely different story.

As the only Thai person in the ship, I felt responsible to share my culture with everyone on board. Though the ingredients on the ship are rather limited, I decided to follow my ancestor steps by cooking a dish called “American fried rice.” It is an American-inspired dish created during WW2 from the ingredients brought by American soldiers: ketchup, ham, sausage, cans beans and fried eggs. I just think it’s ironic to cook this particular dish for Americans on an American ship, haha.

Overall, I think I did an okay job. I am not particularly proud with the final products because I know it can taste better. I want the crew and friends to taste the best of Thai food and, to my high standard, I didn’t do such a good job. But it’s alright. I live and learn. And the biggest thing I’ve learnt today is resilience – if the wind does not come on your way, sail through it with grace and joy. 🙂

P.S. We’re crossing the international dateline and will be losing a day starting on midnight today (from 7/9–9/9). Miss you Mum, Dad, Aper, Lulu and all family members. We shall reunite soon enough!

Sending wind love,

Papanging

C Watch, NYU Alum