What’s Cooking: An MCTC Magazine

We are proud to present the newest issue of our What’s Cooking, our quarterly digital magazine dedicated to maritime catering, nutrition, training and the well-being of our people at sea and ashore. In this latest edition we explore the systems, strategies and human factors that shape performance onboard by combining operational excellence with crew-focused thinking.

Inside This Issue

Training Pipeline of Tomorrow
Discover how structured development programs, practical coaching and long-term planning are building the next generation of maritime culinary professionals

Galley Workflow Mastery
From preparation zones to serving timing, we examine how optimized galley systems enhance efficiency, improve safety and crew satisfaction.

The Psychology of Eating at Sea
Food is more than fuel. We explore how nutrition directly influences morale, focus, resilience and crew performance

This edition also celebrates cultural diversity onboard. From Moroccan flavors and Turkish maritime traditions to Caribbean comfort dishes and Middle Eastern mezze, we highlight the importance of inclusive menus for multinational crews.

We share highlights from our MCTC wellness initiatives, including our participation in the Athens Marathon The Authentic 2025 and the Posidonia Running Event 2026, alongside our MCTC FlameMasters events.

A key highlight, is an exclusive interview with the General Manager & Head of Crewing at Hafnia, Mr. Shivas Kapoor. He shares valuable insights from the crewing perspective, reinforcing the importance of collaboration, structure and proactive planning in supporting seafarers worldwide.

Read the full issue to learn how we continue strengthening maritime catering standards and crew well-being across the industry.