May 30, 2011
By Alison Bate
While surfing the internet, I ran across this photo of a ship I sailed on a few years ago (see above).
It brought back fond memories of sailing across the Pacific on the CSCL Felixstowe. I got asked a ton of questions about the trip from L.A. to Shanghai. Here, in no particular order, are some of them along with my answers:
1. What was the food like?
Wonderful, if you like curries. Fortunately, I do. Chief cook Ignacio (Nick) Villanueva had an exhausting job, cooking for 25 of us every day, helped only by messman Lorenzo (Laurence) Ramos.
Nick often ended up cooking separate meals for the Indian officers and Filipino crew. Indian officers don’t eat beef and some don’t eat pork, while the Filipinos didn’t like spicy Indian curries.
A typical lunch for the Indian officers included a freshwater fish called Tilapia, potato and cauliflower curry, rice, salad and melon. Meanwhile, the Filipinos had grilled beef, rice, bitter gourd and melon.
On Sundays, Jina Noronha, wife of first officer Rodney Noronha, often helped out by cooking biriani for the Indian officers, along with raita, a delicious yoghurty dip.
“We measure our time left in birianis. I’ve got two birianis left,” said Capt. Alfred Gomez, who was signing off shortly. Continue reading