“What’s Cooking: An MCTC Magazine”

We are proud to introduce the second issue of What’s Cooking, our quarterly digital magazine dedicated to maritime catering, nutrition, training and the well-being of our people at sea and ashore. This edition dives deeper into the heart of galley knowledge, offering practical insights, expert guidance and behind-the scenes features designed to support culinary excellence in the maritime industry. Inside these pages you will explore the real impact of culinary training at sea, discover essential health and nutrition advice for long voyages and gain access to practical tools that help improve safety, efficiency and well-being onboard.

Highlights from this issue include:

• Sailing with Knowledge: The Impact of Culinary Training at Sea 
  A look at how structured training empowers cooks and contributes to better nutrition, safer operations and improved morale onboard.
• Galley Design Innovations 
  A tour through new design concepts that make modern galleys safer, more ergonomic, and more efficient.
• Galley Equipment Hacks 
  Tips and clever techniques to help cooks maximize equipment performance, even in limited spaces.
• Efficient Food Storage Onboard 
  Expert advice on maximizing shelf life, reducing waste, and maintaining quality in fluctuating conditions.
• Seafarers’ Health and Nutrition: Smart Eating at Sea 
  Straightforward guidance to help crew members make healthier choices and boost their overall well-being.
• Guidelines for Long Voyages 
  A practical outline of what crews should prioritize—nutritionally and operationally—during extended time at sea.
• Eating for Energy 
  Simple nutrition strategies designed to help seafarers maintain strength, focus, and stamina.
• Well-being Challenges for Mixed Nationality Crews
  An honest look at cultural diversity in the galley—and how empathy, communication, and shared meals build stronger teams.
• Maritime Meal Cycle: From Port to Plate
  A full journey through the life cycle of a maritime meal—from procurement and storage to preparation and serving.

This issue continues our mission to support cooks, crew, clients and partners by sharing knowledge, celebrating innovation and promoting health and sustainability across the maritime sector.

Whether you’re preparing meals onboard, supporting operations from shore or training the next generation of seafarers, this magazine is made for you.

We invite you to read, share and stay connected as we continue building a stronger, healthier maritime community one issue at a time.

Click here to read the magazine