Mohawk Script: Page 17

A Day in the Life of the Mohawk
Script Page 17

Video	Audio
	(NATURAL SOUND)
	(NATURAL SOUND)
	(Chief Cook) Do you have another gallon pitcher that you can fill?
	(Cook Jones) Today, we're going to have au gratin potatoes and we're having filet mignon. Also, crab legs. And asparagus, which is one of the two vegetables. And oyster stew.
	(Cook Jones) When you have 100 people waiting on food, it has to be done as fast as possible. If you squish the meat like this, it cooks faster. So, we squish it down and then add the Chief Cook's special seasoning. I put on plenty of seasoning, especially on the top. Then I put them on top of each other so that the bottom is seasoned, also.
	(Narrator) While at sea, the galley is consistently the busiest area of the ship. The galley is operational from 5AM to 3AM the next morning - 18 hours every day, seven days a week. Five cooks prepare four meals a day, in addition to snacks, in a perpetual effort to keep a hungry crew satisfied and nourished. Once a week, the crew is treated to a special meal, usually consisting of steak and seafood.