MARINE WAVE


WELCOME ABOARD


MARINE WAVE


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Marine Wave recently had a chance to learn about new hire cadet, Corinee (Cori) Kelly, a cook with the Kingfisher. Cori just returned from her first 30-day cooking sea-phase on the Kingfisher, where her duties included cooking meals for the vessel’s 15-member crew.


MW: Tell us a bit about yourself:


CK: I was born and raised in St. John’s, Newfoundland and I live with my mom, my dad and my younger brother. I’m currently enrolled in marine cooking at CONA (College of the North Atlantic) Prince Philip Drive Campus in St. John’s. I graduate in June and I am eager to get out into the field!


MW: We understand that you recently finished your first time away at sea. Can you tell us about that?


CK: I was on the Atlantic Kingfisher from March 30th to April 29th. It was amazing! My cook was David Warren and I couldn’t have asked for a better mentor. David taught me a lot of home-style meals that the crew like – recipes I didn’t learn at school. The crew were so nice and welcoming. It was my first time on a ship so everything was new to me.


MW: Did anything surprise you about this first trip?


CK: Everything about my trip was a surprise! I’ve heard stories of trips at sea, but nothing is like experiencing it for yourself. The Hibernia and Sea Rose platforms were fascinating to see up close. The routine of a boat was different for me. I am proud to say that I was only seasick 2/30 days.


MW: What is a typical day like on the Kingfisher? CORINEE KELLY


CK: I would wake up at 5 am to be up to the galley for 6 am to cook breakfast. After breakfast, we would start to prep lunch and supper and begin desserts. Every day we tried to make something different. After work, I would relax and watch some TV or go to the gym on the boat (when the weather was good).


MW: Did you take requests from the crew? If yes, what was the biggest request you received?


CK: Oh sure. We got requests all the time. The biggest requests were for fried cod tongues and steak with all the fixings.


MW: What is your favorite thing to eat and or to cook?


CK: I love pasta and international and fresh vegetable dishes. When I am home I like to bake cheesecakes as a mini side business.


MW: Why do you like your job?


CK: I love my job because I enjoy cooking for people, and I also get to have a career out at sea instead of in a traditional restaurant. I get to watch my fellow crew eat and get instant feedback on what I am doing well and what I can improve on. I enjoy routine and organization, so this job is a perfect fit for me.


MW: What are your hobbies/interests? CK: Hiking, running, baking, traveling, and spending time with friends and family. MW: What would you tell someone interested in getting into your line of work?


CK: The great aspects of this job is the freedom to cook what you want, the routine, the experiences, higher income, the time off in between contracts, meeting new people and the chance to explore the sea. You need to be prepared to be away for weeks at a time though, which can be hard for some people.


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