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My name is Greg Arnold. I am a cook on the Earl Grey in the Maritimes region.
(Music)
As a second cook on the Earl Grey, you prepare breakfast, salads, big deserts and sweets
and assisting the chief cook in the day to day meals.
I’ve been working with the Coast Guard for 28 years, I cooked on several ships.
I was on the fisheries patrol vessels, the Cygnus, the Chebucto.
We do fisheries patrol off the coast of Newfoundland
and I’ve been on several of the Coast Guard vessels the Hudson, the Dawson, the Parizeau
and my present ship that I am on is the Earl Grey.
It's challenging to be a second cook on platform that’s on the water compare to a platform
that is stable on land. You have to make sure that you are prepared for any rolling of the ship.
So you’re product that you just finished making doesn’t mean
I’m just going to place it down on the deck, you have to prepare for any sudden movement.
Back in 1989, I was in the Bathe, a Coast Guard vessel that is decommissioned now
but in the Bathe I tripped my head in February but we were in seas 30 or 40 feet high
for 38 days straight trying to cook in that type of weather was very challenging
and awarding once you get it done in those kind of seas. It was quite something to see.
As a Coast Guard employee, I’ve been with the outfit for 28 years
and I recommended for anybody that is joining to make a career of the Coast Guard.