Rice as a main course for months on end is a bit much. Thatswhy Philippine chefs participated in a cooking course in Zwijndrecht. During a ten-day course at Cenflumarin, situated next to the Scheldedijk, they learned about the ins and outs of western cuisine, GVA.
Kathleen Van Peer of the Bureau International Maritime (BIM) - the organizer of the classes - states : "Chefs of Philippine origin work on many ships." There were strong demands from several parties concerned to broaden the culinary horizon of the Asiatic chefs. It's not so much a matter of taste as the fact that they use rice in their meals on a daily basis. Since most of the officers aboard those ships are European, the need arose for a more western approach to cooking.
With this 10-day course BIM wants to answer to those needs. The chefs learn how to prepare a varied menu with potatoes, vegetables and meat, as well as pastry and bread. They also learned about rational food management. BIM found a perfect location at the Cenflumarin. It's a school that provides for maritime training and is equipped with the necessary infrastructure. The Philippine chefs could take their course in peace.
On Wednesday, the 10 student-chefs took their exams : they prepared a complete meal. Special guest was the Philippine Ambassador. "We wanted to show him what we have accomplished for his people, and for the cooks his visit was an extra motivation". During the 10-day course the chefs prepared traditional dishes. They were curious about "Konijn met Pruimen" (rabbit with prunes). "It's a request they regularly get when cooking aboard a ship, but they never knew how to prepare it." says Kathleen Van Peer. On the other hand, spaghetti was not one of their favorites. A dish they let pass. Maybe it was a matter of taste?
Via BIM, Ahlers Marine Consultancy offers individualized trainings for sea on-shore personnel (on STCW, ISM, OPA90, Port State Control). Many of the courses are approved by the maritime authorities. Corresponding certificates can be issued.
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