Love to cook on board,had a book years back:"Meals in 1 Dish From Around the World" .Thats my theme for dinner . My wife is a gourmet cook and always cooks at home but when cruising I'm the Man! Now I get to make all my quick,yet delicious ( to me) meals
that satisfies washed down with wine and a sunset.
Cooking when underway in bouncy conditions is very challenging and I'm quite good at it;of course no gourmet meals and wine, but simple one pot dishes that keep body and soul and crew together. Seasickness and burns along with falls are serious dangers in these conditions so you really have to have your act together to pull it off. I think it all through in detail before ducking below to all that noise
and clatter with your onions and peas racing
around the counter and cabin sole
. Of course you will be strapped in to prevent falls and free your hands to catch that egg as it passes by again, you can wear bib foulweather pants to protect from spills ,but the biggest obstacle is seasickness. I find it best to avoid inhaling the combustion products from the stove
and be ready to nip topside for a gasp of fresh air at the FIRST sign of dizziness. All is served in bowls ,cleanup is done as cooking and prep progresses to keep things manageable. I,m really writing about moderate sea conditions here, since in rough conditions things may devolve to peanut butter on a slab of bread or a hard boiled egg hurriedly passed up to the thankful helmsman. I added a salt water
last year that has become my favorite improvement as it frees up 1 hand.
Thinking about this further I just remembered that i worked as a short order cook in college and so learned to revel in mayhem.