The science, travel, and community that make life aboard NOAA Ship Thomas Jefferson possible rely on the team hard at work in the galley. The cooks in the steward department serve a hot breakfast every morning at 7:00 a.m., offering eggs to order, pancakes or waffles, bacon, turkey bacon, sausage, and grits or oatmeal, along with fruit and a variety of sauces.
Some of the Steward Department serving breakfast.
At 11:00 a.m., they serve a wide array of lunch options. Tuesdays are usually Taco Tuesday—a crew favorite—though the menu varies based on what Chief Steward Danni Cuff creates. She posts the weekly menu in advance so everyone knows what to expect. This also allows crew members to request a plate to be saved if they are working on the small boats or on shift outside galley hours.
The menu for this week.
Dinner is served at 4:30 p.m. Last week featured a surf-and-turf dinner with crab legs and steak. It was my first time trying crab legs, and I have to say, I prefer them over lobster.
Surf and turf dinner
For dessert tonight, I joined the Chief Steward in the galley to help make and decorate a white cake. Before we frosted it, she gave me some pointers on piping practice. Since she couldn’t find the exact piping tip she wanted, she also showed me how to cut a pastry bag to create one from scratch.
Danni frosting the cake served for the evening dessert
A white cake with strawberries that was served for dessert about NOAA ship Thomas Jefferson.
The Chief Steward’s role extends far beyond baking. She manages her department and ensures her team receives professional development while in port; one of her crew members will soon attend training at The Culinary Institute of America.
In addition to staff management, Danni oversees inventory and supply ordering for each leg of the voyage. She is currently developing an automated inventory system designed to generate supply orders and vendor lists based on planned menus and upcoming crew counts.
Personal Log
Before embarking on this leg aboard NOAA Ship Thomas Jefferson, one of my biggest worries was the menu. I don’t typically care for seafood and have actively avoided it in the past, so I even reached out to a past Teacher at Sea participant to ask about the food. It turned out to be a total non-issue for three reasons: 1. Danni consistently provides multiple lunch and dinner choices (as seen on the weekly menu), alongside a fully stocked salad bar and sandwich station; 2. She takes great care with dietary restrictions and allergies. With so many options available, personal preferences are naturally accommodated as well; and 3. I’ve actually found myself reaching for seafood intentionally. Danni has prepared my favorite—catfish—both grilled and fried, and served dishes I had never tried before, like pollock and crab legs. Looking at menus from previous months, I noticed even more local, sustainably sourced species I would love to try.
Danni puts incredible thought, care, and effort into her work, and everyone aboard NOAA Ship Thomas Jefferson deeply appreciates her dedication—and her delicious meals.
Did You Know?
A waterspout is a spinning, funnel-shaped column of air and water mist that forms over a large body of water. At the end of the day that I spent with Danni, we saw a waterspout off of the side of the ship.
NOAA Teacher at Sea Kiersten Newtoff Aboard NOAA Ship Pisces January 6 – January 29, 2025
Mission: Atlantic Marine Assessment Program for Protected Species (AMAPPS) Geographic Area of Cruise: North Atlantic Coast Date: January 13, 2025 Current Location: 38°02.141′ N, 73°30.716 W (you can follow us on Windy in real time!) Weather from the Bridge:
Team Spotlight: The Michelin Stars
While the purpose of NOAA cruises is conducting science, it’s not just scientists on board. There is a whole community of people who make the day-to-day on the Pisces possible. In addition to the blog series on the different science teams, we will also meet the different teams that run the Pisces. First stop – the galley.
The kitchen is the soul of the ship. Jean
Meet Jean and Julius, easily the most loved crew members of all because they keep our bellies full of the good stuff. You know how you overeat during the holidays and when they pass you try and workout more and lessen your eating? Yeah, this cruise right after the holidays is definitely not the time to start a new diet. Jean and Julius make us three meals a day, and lunch and dinner always have dessert! I attempt to only grab 2-3 food items from the buffet bar, but it’s really hard and I rarely do. And how does someone not take dessert when they are just sitting there, waiting to be consumed? I guess I’ll start with those New Year’s resolutions after getting back.
The Michelin Stars make a wide variety of dishes each day that accommodates the diets of the 34 folks on board, and everything is incredibly delicious. Not only do they make sure that everyone has something substantial to eat; they also take care of the crew that have to miss meals based on their shift. I’m impressed that they are always so prompt with the meals; always finished the moment the meal starts. If you have seen the reality TV show Below Deck, you know that the food is never on time. I had no idea what to expect as I’ve never done a trip like this before, so most of my boat knowledge comes from that show. And it’s nothing like this. NOAA Pisces is so much better!
Jean (foreground) and Julius (background) put the finishing touches on dinner.
Meet the Michelin Stars
The chief steward on board is Jean (pronounced like “John” but fancier) and the second cook is Julius. Jean is half black – half Panamanian, where he grew up. His parents met in Panama where his father was working. Jean used to work in offshore drilling, but during the COVID shutdowns, only small teams were working. Jean really wanted stability in his career and his mom, who works for NOAA, recommended filling out an application with the agency. Jean got the position and began in the laundry department. While he doesn’t work for NOAA, his dad works as a chief steward on a University of Hawaii vessel. Something tells me that Jean was destined for a chief steward role in NOAA. His first assignment was on Rainier, which experienced a fire in September 2023. Jean was on the fire team and after 3 hours the team was able to control and extinguish it. None of the 41 passengers on the ship were injured, but there was quite a bit of damage and the ship had to be towed from America Samoa to Honolulu. Since the Rainier was out of commission, Jean needed to transfer to another boat. He already knew some people aboard the Pisces and shared that it is important to have good working relationships with your crew. Jean only recently was promoted to Chief Steward, and so far, he is really enjoying the role because he gets to make decisions and please people.
Julius is a man of many hats. When he first started with NOAA in 2014, he started on deck and moved to sewage and engine before settling in as the second cook. Technically, he is assigned to the Brown, but it has been docked for repairs for Julius has been floating around different vessels. He plans on making a switch to the Pisces because he really likes the crew and working with Jean. Julius doesn’t have a culinary background, but he’s picked up a lot of skills from floating around departments and working with the different stewards for the past decade. Of all the positions he has worked, he enjoys working in the kitchen the most.
Julius and Jean do more than just cook though, there’s a lot of moving pieces to make a perfect meal. They have to inspect and repair the cooking vent systems, manage the linens, make menus (3 per day!), and ensure that dishes are clean and sanitary and not break during foul weather.
If the food’s good, people are going to be happy. Jean
Jean (left) and Julius (right) preparing the crew meal in the kitchen.
I asked the Michelin Stars about their favorite parts of their job. Julius says he really enjoys cooking and he likes seeing the crews’ faces light up as they eat something good. I think I can easily say that everyone on board loves the food, so hopefully we have been bringing them lots of enjoyment! Jean’s initial answer is that he likes getting off work and getting paid. I mean, you can’t really fault him for that, because same. He then agreed with Julius, and I am choosing to believe that would have been his real answer.
They both agreed that the hardest part of the job is being away from home so much. Julius has a wife and two kids at home and Jean has a partner at home. Jean shares that it’s hard getting into arguments when you can’t really make up. They have missed birthdays, anniversaries, and other important milestones, which is difficult. But the stableness of a position with NOAA and doing something they truly love to do has helped get through the difficulty times.
How Can You Work in the Steward Department?
Both Jean and Julius would look on USAJobs for positions with NOAA but couldn’t find any. Julius then went to the NOAA website where he found a position for the deck crew that he applied for. He got the position, but soon after boarding, he asked if he could work as a second cook, which they granted. Jean didn’t find much on the NOAA website (this was during the shutdowns when he was looking), but fortunately his mom works at NOAA and was able to forward along some job opportunities.
Neither Jean or Julius started in the steward department, they both worked their way up. You likely will have to start at a lower rank, but your work ethic will be noticed – and that goes in both directions. Although NOAA ships are found all across the US, nearly everyone knows everyone else. If you change ships, you can guarantee that word about your work ethic has already spread to your new crew. And if your work ethic is as great as Jean and Julius’, then you will be going places.
Breakfast, a Limerick It’s 0600 and breakfast is ready. Half of the crew is there already. Pancakes, bacon, sausage, and cereal, All the best for a perfect meal. Lunch is next, hoping for spaghetti!
Latitude: 57º 9.61 N Longitude: 152º 20.99W Wind Speed: 15 knots Wind Direction: 210 º Air Temperature: 12º Celsius Barometric Pressure: 1013 mb Depth of water column 84 m Surface Sea Temperature: 12º Celsius
Welcome to a tour of the NOAA Ship Oscar Dyson.
Your tour guide today is the Room
11 Bear.
Allow me to explain.
When I am not a Teacher at Sea on the NOAA Ship Oscar Dyson, I am the special education preschool teacher in Room 11 at Nevada Avenue Elementary School in Canoga Park, California. My classroom has a classroom bear (made of construction paper) that “hides” every night when the students go home. In the beginning of the year, he is sort of easy to find, but as the year progresses, he is harder and harder to find. By the end of the year, only a paw or an ear might be showing!
The first
thing my students want to do every morning is look for the bear. When they find it, they excitedly explain where
it is. Speech and language are things we work on in class all the time, and the
bear gives us something fun to talk about! For some students, a single word might
be the goal. Other students may be working on putting a few words together, or
even enough to make a sentence. It’s
also a great time for them to learn prepositional words or phrases to describe
where the bear is hiding, such as next to, under, beneath, or on top of.
Now it’s YOUR turn. I hope you have fun touring the NOAA Ship Oscar Dyson with the Room 11 Bear and finding him in the photos where he decided to hide in a tricky spot. He is in EVERY picture.
Commanding Officer Bear up on the Bridge (the part of the ship above the weather deck which houses the command center).
I also spy a snack that is a favorite of some students in Room 11.
Bear charting our course on the Bridge
Steering the NOAA Ship Oscar Dyson (up on the Bridge)
Binoculars are used to check for whales or other boats before the trawl nets are put out.
Food is cooked in the galley (the nautical term for kitchen)
This is the mess (the nautical term for eating place) where all of the delicious meals are served.
The laundry room
One of the two gyms onboard the NOAA Ship Oscar Dyson
The engine room
There are “fire stations” onboard
in case of an emergency
This is where we put on our waterproof rain gear and high boots before entering the fish lab
High rubber gloves are worn so that we stay somewhat clean and to protect our hands as we use sharp tools and touch jellyfish or pointy quills
Lastly, a visit to the acoustics lab, where the scientists read and analyze the data from the echo sounders and determine when and where to drop the trawl nets.
Weather at 1000 Pacific Standard Time on Wednesday 17 July 2019
We’re expecting rougher weather at the end of the week. The wind is forecast to stay at 15 knots all day today with patchy fog. Then tomorrow and Friday winds double to 30 knots with waves of 12 feet. Currently the wind is 11 knots and the sea state is stable. The sunsets out on the water are spectacular! People gather on the fantail to watch the evening sun melt into the horizon when it’s exceptionally colorful or dramatic, and last night did not disappoint.
Sunset Tuesday July 16, 2019
PERSONAL LOG
Most of the time during meals I sit with the science crew. Sometimes I’ll sit with my roommate, Lindsey, who works as an augmenter. Think of augmenters as floaters – they are employed full time but will move from one ship to another based on the needs of each ship. Lindsey helped me a lot this trip from learning how to do laundry and climbing in and out of a top bunk on a rolling ship (without falling) to understanding nautical terms. She’s also pretty good at spotting whales!
A couple of my meals have been spent talking with 2nd Cook Aceton “Ace” Burke. He normally is the Chief Cook on NOAA Ship Thomas Jefferson, but he’s augmenting on this trip to fill in for someone who is on vacation. When he’s cooking for his crew, his favorite meal to prepare is pork ribs. He cooks them low and slow for hours until they’re fall-off-the-bone tender.
He and Kathy keep the kitchen spotless, the food hot, and the mealtimes cheerful. Kathy was kind enough to share some recipes with me and I intend to take every one of them home to cook this summer! For dinner one night soon I’ll make Kalbi Ribs with Cheesy Scalloped Potatoes and Macadamia Nut Cookies for dessert. I’ll reserve the Creamy Chicken Rice Soup for a cold winter weekend and be sure to add chopped, roasted red peppers and wild rice to the recipe like Kathy instructed.
INTERVIEW WITH A CHEF
Kathy’s Kitchen
After working in an office environment for a few years in Los Angeles, our Chief Steward Kathy Brandts realized she didn’t fit the nine to five lifestyle. Plus, who would ever want to commute to work in LA? So she left LA and moved back to Colorado to live with her sister for a while until she found something more appealing.
That’s when cooking began to kindle in her blood. Every night she would sift through cookbooks and prepare dinner in search of a way to express gratitude to her sister for helping her get back on her feet. But it would still be a few years before she started earning a living in the kitchen.
First came the Coast Guard. At 27 years old, she was less than a year away from the cutoff. If she didn’t enter basic training before her 28th birthday, a career with the Coast Guard would no longer be an option. It appealed to her though, and a recruiter helped her work a little magic. She made the cut! While she initially wanted to work deck personnel so she could maintain the ship and qualify as law enforcement (some Coast Guard personnel, in addition to belonging to a military branch, can simultaneously take on the role of federal law enforcement officers), she was too pragmatic for that. It would have taken her three years to make it to that position whereas cooks were in high demand. If she entered as a cook, she wouldn’t have to wait at all.
So the Coast Guard is where she had her first taste of formal training as a cook. She traveled on a two year tour to places like Antarctica and the Arctic Ocean visiting port cities in Hawaii and Australia to resupply. Ironically, to be out to sea a little less often, she decided to join NOAA as a civilian federal employee after her service with the Coast Guard ended. She’s not exactly out to sea any less than she used to be, but now she gets to go on shorter trips and she can visit family and friends while NOAA Ship Reuben Lasker is in port between cruises.
Kathy is a perfect example of someone who wasn’t willing to settle for a job. She spent the first half of her life searching for a career, a calling, to energize and motivate not just herself but all the people her meals feed throughout the day. She believes that food is one of the biggest morale boosters when you’re on a ship, and it’s clear at mealtime that she’s correct. I watch each day as the officers and crew beam and chatter while they’re going through the buffet line. I hear them take time to thank her as they’re leaving to go back to work.
A well-cooked, scratch meal has the power to change someone’s day. Not only does Kathy take pride in her work as a professional, I also get a touch of “den mother tending to her cubs” when I see her interact with everyone on the ship. She says she provides healthy, flavorful meals because she loves food and wouldn’t want to serve anything she wouldn’t eat herself. In turn, this seems to make everyone feel cared for and comforted. When you’re packed like sardines in a confined area for a month at a time, I can’t think of any better morale booster than that.
Tres Leches Cake with Mango
Halibut Picatta
Kathy goes through a bag of garlic almost every week!
Hoisin Chicken roasting in the oven
Chicken Pad Thai and Kalbi Ribs
A variation of roasted vegetables are served each night with dinner
Fresh Salad Bar
TEACHING CONNECTIONS
I think it’s hard sometimes for students to visualize all the steps it takes to get to where they want to end up. As with all people, teenagers don’t always know where they want to end up, so connecting the dots becomes even less clear. Take Kathy as an example. She started her adult life in an office and ended up in a tiny kitchen out in the middle of the ocean. I doubt that at sixteen years old, sitting in some high school classroom, she ever would have imagined she’d end up there.
So our job as teachers is not to push students in one direction or the other. Part of our job, I believe, is to help students get out of their own way and imagine themselves in settings they won’t hear about in their counselor’s office. One way to do this is to invite people from our communities to come in and share how their profession connects to our curriculum. I can think of plenty of people to invite – the local candy maker, a trash collector, a professor researching octopods, a farmer, a cyber security professional or white hat, a prison guard, military personnel, an airline pilot, or a bosun (even though I probably won’t find any of those in my local community since I don’t live near the water). Reading about the profession is one thing. Talking to someone who lives it everyday is another.
One lesson I’m taking from my day spent in the kitchen is the value of scenario based activities. If student teams are posed with a problem, given a text set to help them form their own conclusions and plan for the solution, and then asked to present their solution to the class for feedback, that is a much more enriching lesson plan than direct instruction. In November my students will be tasked with preparing a budget and presenting a plan to feed 30 people for a three week cruise. I like the idea of the cruise because they can’t just run out to the store if they forget a few things – the plan has to be flawless. This one activity, though it would take a week to execute properly, would have my students making inferences and drawing conclusions from text, communicating with one another using academic language and jargon specific to the scenario, solving a real-world problem, and critically evaluating an assortment of potential solutions.
We can prepare students for “the career” regardless of what that ends up being. Every career requires critical thinking skills, problem solving, patience, a growth mindset, and the ability to communicate with others. And all these skills are essential to the classroom regardless of grade level or discipline.
Geographic Area of Cruise: Point Hope, northwest Alaska
Date: August 17, 2018
Weather Data from the Bridge
Latitude 64 42.8 N
Longitude – 171 16.8 W
Air temperature: 6.2 C
Dry bulb 6.2 C
Wet bulb 6.1 C
Visibility: 0 Nautical Miles
Wind speed: 26 knots
Wind direction: east
Barometer: 1000.4 millibars
Cloud Height: 0 K feet
Waves: 4 feet
Sunrise: 6:33 am
Sunset: 11:45 pm
Personal Log
I was asked yesterday by one of my students what life is like aboard the NOAA Ship Fairweather? So I thought I would dedicate this entry to address this and some of the other commonly asked questions from my students.
Life on board the ship is best described as a working village and everyone on board has many specific jobs to ensure the success of its mission; check my “Meet the Crew” blog. The ship operates in a twenty four hour schedule with the officers rotating shifts and responsibilities. When the ship is collecting ocean floor data, the hydrographers will work rotating shifts 24 hours a day. With so much happening at once on a working research vessel, prevention of incidents is priority which leads to the ship’s success. A safety department head meeting is held daily by the XO (executive officer of the ship) to review any safety issues.
During times when the weather is not conducive for data collection, special training sessions are held. For instance, a few days ago, the officers conducted man over board drills. Here, NOAA Officers practice navigating the ship and coordinating with deck hands to successfully rescue the victim; in this case it’s the ship’s mascot, “Oscar.”
(Fun fact: at sea, ships use signal flags to communicate messages back and forth [obviously, this was more prevalent before the advent of radio]. For example: the “A” or “Alpha” flag means divers are working under the surface; the “B” or “Bravo” flag means I am taking on dangerous cargo [i.e. fueling]; and the “O” flag means I have a man overboard. The phonetic name for “O” is, you guessed it, “Oscar” … hence the name. You can read about other messages here: https://en.wikipedia.org/wiki/International_maritime_signal_flags).
Precision and speed is the goal and it is not easy when the officer is maneuvering 1,591 tons of steel; the best time was 6:24. This takes a lot skill, practice and the ability to communicate effectively to the many crew members on the bridge, stern (back of boat), and the breezeways on both port and starboard sides of the ship. Navigating the ship becomes even more challenging when fog rolls in as the officers rely on their navigation instruments. Training can also come in the form of good entertainment. With expired rescue flares and smoke grenades, the whole crew practiced firing flares and activating the smoke canisters. These devices are used to send distress signals in the event of a major ship emergency. I had the opportunity of firing one of the flares !
Practicing the release of emergency smoke canisters ~ photo by Tom Savage
What are the working conditions like on board?
At sea, the working environment constantly changes due to the weather and the current state of the seas. Being flexible and adaptive is important and jobs and tasks for the day often change Yesterday, we experienced the first rough day at sea with wave heights close to ten feet. Walking up a flight of stairs takes a bit more dexterity and getting used to. At times the floor beneath will become not trustworthy, and the walls become your support in preventing accidents.
View from the Bridge in fog. ~ photo by Tom Savage
Where do you sleep?
Each crew member is assigned a stateroom and some are shared quarters. Each stateroom has the comforts from home a bed, desk, head (bathroom & shower) sink and a port hole (window) in most cases. The most challenging component of sleeping is sunlight, it does not set until 11:30 pm. No worries, the “port holes” have a metal plate that can be lowered. It is definitely interesting looking through the window when the seas are rough and watching the waves spin by. Seabirds will occasionally fly by late at night and I wonder why are they so far out to sea ?
My stateroom – photo by Tom
Generally, when sharing a stateroom, roommates will have different working shifts.
Meals are served in the galley and it is amazing! It is prepared daily by our Chief Steward Tyrone; he worked for the Navy for 20 years and comes with a lot of skills and talents ! When asking the crew what they enjoy the most on board the ship, a lot of them mention the great food and not having to cook.
Fairweather’s Galley ~ photo by Tom
Are there any activities?
Keeping in good physical shape aboard any vessel out at sea is important. The Fairweather has a gym that can be used 24 hours a day. The gym has treadmills, elliptical, weights and a stair climber.
The exercise room – photo by Tom
There is the lounge where movies are shown in the evening. Interestingly, the seats glide with the motions of the waves. Meetings are also held here daily, mostly safety briefings.
The lounge
What are the working hours like?
During any cruise with NOAA, there is always things that come up that were not planned, staff and schedules are adjusted accordingly. On this leg of the trip during our transit back to Kodiak Island, we stopped by Nome, Alaska, to pick up a scientist from NOAA’s Pacific Marine Environmental Lab PMEL office. One of their research buoys separated from its mooring and went adrift in the Bering Sea (it drifted over 100 miles before we were able to catch up to it. The Fairweather was dispatched to collect and store the buoy aboard, after which it will eventually be returned to PMEL’s lab in Seattle Washington.
Retrieval of NOAA’s PMEL (Pacific Marine Environmental Lab) buoy. photo by NOAA
The place with the most noise is definitely the engine room. Here, two sixteen piston engines built by General Motors powers the ship; the same engine power in one train engine ! It is extremely difficult to navigate in the engine room as there is so many valves, pipes, pumps, switches and wires. Did I mention that it is very warm in the room; according to the chief engineer, Tommy, to maintain a healthy engine is to ensure that the engine is constantly warm even during times when the ship is docked.
Navigating the engine room …… I did not push any buttons, promise! Photo by Kyle
