Merchant Marines that are galley cooks, what’s it like?

I toured a US Repositioning Ship in Micronesia a few decades back. They mentioned everyone gets trained for safety but looks like they ate well. We were served Prime Rib.

Wondering if a healthy, retired chef would survive, or even thrive on a ship for several months.

How many mouths to feed, number of shifts, morale and creativity?

Worth being away from home for the pay?

Do they discriminate on age? I’m 65.