 Able to Cook is sponsored in part by Washington County Mental Health with hope and support come together. On this episode of Able to Cook, let's take a look at Mindy Spray. She is cooking in the kitchen and it has been very chilly these days when it comes to the weather that we've been having in Vermont. Let's take a look at a recent chili recipe that she did as well as a cookie recipe. Let's take a look at this. This one put that some in there. How many eggs is she putting in there? She's going to put four. Four eggs. No, two. Two eggs. Two eggs. Two eggs. I'm looking at the wrong one. It's four egg whites or two whole eggs. There you go. Mix that in. Yep. Two cup of oil. Yep, yep. No, just half a cup of oil. It's all, you can see it all, not liquidy, but liquidy. The recipe for bread? Yep. It's on the back of the anchovy and cornmeal or the quaker. There's no wrong with that. Sometimes if you want to be quick about it and get people fed fast, it's okay to do things by box. Well, yeah, this isn't the box. This is the quaker. No, but you get my point. Yeah. Okay, so now we're beating your eggs. Yeah. Now I'm going to put the eggs in here. Yep. And I'm going to mix it around. Correct. Okay. You add water to them? Do you add milk to the eggs? No, the milk is already into the... Yeah, it's already in here. Already in there. All you do is mix it around. Mix it around, girl. I got to check the cookies. All right. The eggs has to get all mixed into it. So how was your holiday? My holiday was good. Yeah, I had fun. What about you? I don't know. It wasn't really cooking well when I was over there. Oh, is it on? Maybe something's wrong with the oven. There's something always wrong with that oven. Yeah? It smells good, doesn't it? You were doing something with beans. Thank you. No, we're just doing one chili today. What? I'm just checking on you. Oh, you are? Yeah, when I go, can I stab my fingers? Yeah. I'm just checking the audio and what shows up. Oh, you are? No, no, that's just the audio thing. Oh, it is? You don't have to worry about that. All right. Wow. So you did it with beans or what? That's good. But they don't like it when they can pick them out. Right. And normally we have a vegetarian house. Uh-huh. Well, yesterday, you're not pulling much of the cooking and blah, blah, blah. Hey, Rosie. This is coming up very good. No way. Yes, way. I'll be the judge of that. Oh, yeah. Hey, Rosie. I think that's good enough. Can I be lucky? Uh, do it again? Any chance? Or five. Four to five, yeah. Is it this? Can I make a suggestion? What? A regular school apartment. Well, she's got a... Yeah, that. Here. There's a little one. It'll be little ones, yeah. The bigger one. She'll use the bigger one. Try my best. That's all you can hope for, man. That was fun. Okay, next. It tastes good just to say. Next one. Oh, yeah. I like doing this. This is fun. And if it spills over, then you just do it more. Yep. There you go. How's that one? This one. This one. And then you want to check those cookies. Uh-huh. The top ones might be ready. Or the bottom ones might be ready. So cookies. How about the cookies? They don't work that well. I don't know. The oven doesn't seem to be cooking. Is that good? That one's good. Okay. Next. Is that three? That's three. Why don't you sit down and do that? It'll be easier, huh? Uh, she's so tall. It's... Yeah. Did they burn? They burn? Oops. Did they burn? Uh, use a pop holder. Did they burn? Did they burn that one? Oh. I thought it was supposed to not burn. See? That one's got... Hold it up a little bit when they got put in. That's okay. That's okay. It's just one that you can eat. There's more. Mmm. Mmm. The best part. I can't eat one yet. I have a mouthful. Not allowed to eat one yet. Like this. Yep. And then the next one. Fill your spoon out. It feels like that. Okay. Fill in the scoop up too. Yeah. Fill it right up. That one. Next one. Next one. That's how I have to do it. Next one. One more. I heard that. Sorry. You don't need extra audio. Okay, Ruby. In some countries, it's good. Oh, do you want to go over that one? Yeah, sure. You're right. It is. I'm sorry. I'm just joking. Okay. Okay. Okay. Okay. Okay. Okay. Okay. If you don't, then... I'll put it in that one. Okay, Ruby. Okay. So how many degrees do you have to put in there? It's 350. Yep. And 20 minutes. Well, actually 400 for 20 minutes. I'm going to book that off. Okay. So get a piece of paper towel. Oh, that one right here. Because in regional, for example, I was cooking the region bread and it's Celsius versus Fahrenheit. This is the same in Canada. Canada is Celsius. That's where it came way off. It came way off. What's that all about? Yeah, Canada is Celsius also. It's metric instead of standards. Not whipped cream. Yeah, those ain't whipped cream. It's coconut oil. Oh, it is. Coconut oil. No, but I used to take the whipped cream can. Do it with it? Yeah. That one. Kind of make a little mess. That's okay. These are going to come out so good after they get done. Maybe just that one. A little bit more on that one. Nope, they're good. Okay, let that more. More to do. Okay, that one's good. I just scoop it up and just put it right in here. Yep. Big scoop will be perfect. Next. The next one. Is that one? Where are you serving today in here? Yeah. Yeah, in the kitchen. It gets pretty busy about 11.30. 11.30. I can move stuff with it. It gets really busy. Yeah, a lot of people, it's loud in here. No, I'm thinking you're doing it outside. Okay, 24 degrees. I think not. Oh my God. I think not. It's cold out there. Although December 5th, we had an outside barbecue. Really? I wasn't here for that one. Would you serve hamburgers on those? Yep, yep. We had barbecue in December, we called it. Yep, that's what we called it. With the learning network. All right. Okay. Okay, there's that one. So those are ready. Okay, and they're going to the oven. Okay, open it up, German. I just like the electrocution remarks. Some of it's off, you know, the... This one, the... Can you open the pack? Yeah. So I can see what we got. So what is it, beef chili? Yeah, beef chili. They open it up with it? Yeah. So is it beef, vegetables, and what? It's beef, tomatoes, kidney beans, light kidney beans, dark kidney beans, a little bit of salsa to give it a little kick. A little chili for chili. Yeah. And then we have... What else we put in there, men? Like those packages? Yep, the seasoning. But then we put... Spicy or not? Miles. Miles. Because we have some people that... Yeah, we do salt. A little bit of pepper, I think. Pepper, yeah. Garlic. Sorry. Onion powder. Onion powder. It's ready to be tasted or not? Yeah. It actually is, would you like a spoon? Want me to give you one? Sure. Yes, please. Let me hold on. Oh, Rosy. Well, you had a spoon. It smells so weird. I'm going to add a one. And to make sure the camera doesn't fall into the... I'm going to put some more. There should be some down there. Put some more in there. It's hot. Yeah. Go for it. Go for it. Hot. It smells good too. And there's a little bit of lemon juice in it to cut the acid. Oh. Oh, these schools will be. Okay, so we're left over each night. Right? Yep. We're left over each night. We're going to have to play another round. We're going to do this so I can do the other stuff. Go on the edge. Go to the edge. Yep. Pop it in. There's one. There's one. Come up. Yep. Over. There's one. There's one. And what's in this bowl here? This is on her chocolate chip cookies. Chocolate chip cookies with an M&Ms. And your chili is over to me, right? It's on the stove. Okay, so now you need two cups of milk. Oh, okay, go and get the milk. That's why you... Because you have ice cream in the cookie dough? Mm-hmm. Ice cream? Yep. But it's not healthy. No. Well, the... Well, they have new cookie dough that you can eat. They use pasteurized eggs. What's pasteurized eggs, exactly? I think they heat them to a certain temperature without cooking them, obviously. And that way it makes the dough edible. They actually have... I think it's in New York City where they actually sell cookie dough to eat. Those cookies are so good. Virginia's love them. Yeah, Virginia's love them. You see me drooling? Oh, yeah. Let's watch this. Watch my finger. One touching this part. The other part I'm touching. Mm-hmm. One more. There you go. You're good. I didn't burn my... What is that? Wax paper or parchment? Parchment. Yep, it is. There's... I had the most amazing... everything culture in Israel basically. But the most amazing chocolate fudge. Like fresh fudge. Mm-hmm. Oh. Kid McKenzie stuff like that. I've had it for a long time. So... Yeah. Oh. Oh. Yeah. Pour them off into the plastic. Yep. We're going to have the cherry cookies. Done. We're going to get a little bit of a pantry piece here. You're all coffee, nature down here. And then there we go. That's your coffee maker. That's an agency coffee maker. Can we get your ice cream here? You got a lot? Please. We'll have cream in there too. Because... Indy has friends Larry that when they come in sometimes they offer to help her. And stuff is there. We're coming behind. What was that? I said Indy has friends like Deborah and Virginia. Recently this past holiday season in 2018 my wife and I took a trip to Israel to see family. Let's take a look at some of the food places that we visited. Plus our family threw us a second wedding bash. Let's take a look at that as well. Since my wife and I went to Israel to see family what if your special needs and you want to get a chance to have a job working on a cruise ship in the kitchen. Let's take a look and listen to someone called the general. Is there any issues I need to know about? You've got all your ingredients. What brasile is it today? Brasile 6? Tomorrow? Brasile 7. I'm more commonly known as the general. I like to think it's because of my hat. I feel comfortable wearing my hat like this. I've bought it like this my whole career. It's just the way I wear my hat. There's no rhyme or reason behind it. I say it as a joke. Everything stays the ship but the chef drives it. Every engine ran low a little bit for a couple of hours. We would still float and nobody would notice. Everybody wakes up this morning and there's no food on the ship. I'm sure there'll be a lot of unhappy guests. Right now we have over 10,000 chefs in the fleet throughout 23 ships and each and every one of them work under me. It's something I love. It drives me. I couldn't see me doing anything else. I've been doing it for 26 years and it's the one thing I know that keeps my mind occupied. In this venue alone, we will push out in excess of 30,000 meals a day based on a full ship. As you can see, the weather's not too good outside so the ship will be full. I get up at 4.30 in the morning because everybody else is asleep. So that means my phone isn't going. I'm not getting disturbed. I have two hours to myself and that's where I get myself organised. Shape County Lope 400, yeah? Yes, sir. Yeah, make sure you answer me please, yeah? Scallop 600, yeah? Cocktail 700. How many shrimp cocktails did you do last night? You didn't do any last night? No. Have you stopped doing that now? How many steaks did you go through last night, Butch? You went through 700. Make sure you don't get COVID your trousers down there, yeah? What's happened to your hat, man? That's not going to make you look any taller. What's happened to your hat? What's the consumption like on your donuts? Time soon. Yes, boss. So we have blueberry muffins, yeah? No blueberries in them. So we need to get some more blueberries in there. Today is going to be a long, long busy day. Today and tomorrow, all right? So get yourselves well prepared. Thanks, fellas. No one man runs an operation like this. This is where we'll be saving breakfast from today, for the dining room. I have three of the same kitchen here. Morning. Are you lost? What are you looking for? That's your chat before, you know? It's lovely. It's lovely, yeah? Guest interaction is probably the part that I love the most. Have a nice morning, guys. You know where you're going? Yeah. You've done it before, have you? Yeah. Well, if I need any advice, I'll come see you, okay? Yeah. Yeah. So this is my coffee from now. We'll pull out over 3,000 pizzas a day in here. If you keep the kids happy, mum and dad's going to be happy. What is this? Who's done this? Can you move that, please? You're just waiting for this hat to blow off, aren't you? It's stuck on. As soon as it goes on, that's it. It's stuck. This is one of my favourite spots. If you have a good indication of what's going on down there. I can see all my fruit balls, all my bacon, sausage, all the breakfast items. So if it's running low, I can just call the chefs in the kitchen and ask them to come out to the buffet station. She's only been with me for an hour, so far, and you've seen the ground that I've covered. Let me take you into my tasting kitchen now. Morning. Morning. Tell me what's missing off that kebab. What's missing from it? Nothing missing. All the ingredients are there. All the ingredients are there, but we're lacking one ingredient. What's the ingredient? Needle. All right? Supposed to be much ready, yeah? All right, like tandoori. Who made the sauce for the turkey? Yeah? Did you taste it? Yes, sir. Really? Taste that. Tell me what you taste. Salty. Yeah? Extremely salty. Who made the vegetable stock for the broth? You made it. Tell me how you made your stock. We're constantly developing our chefs, and constantly training them through our in-house training programmes on. It gives me a good indication of where we may have some people that we need to show a little bit more attention to. Can I see you write this down? Huh? I can teach anyone how to cook. That's the easy part. To teach someone to be dedicated and willing, that's got to come from within. Capaccio demands all presented nicely. Lots of flavour, really nice. Make sure they're all like that, and that goes for any pasta. Your Mercedes is nice. Nice and fluffy. No air gaps in the middle. Well done on the Mercedes. It's not an easy one to make. All right, gentlemen? Yeah? Have a good afternoon. Enjoy Brasley 7. I'll see you all later. Excuse me. I'm a murrier doing Jesus. Move back. Honestly, move your trolleys out of the way. To be able to stand for the first 15 years of a culinary career for 60 and 17 hours a day in blistering heat and super intense atmosphere to not have Christmas at home, to not celebrate birthdays unless it was with the chefs at the end of dinner service, to give them all that up. For over 25 years, you have to have to be slightly imbalanced. This is our assuming concept. We have nine sushi restaurants across the fleet and nine of our different ships. Hopefully we will have them in every ship in the fleet at some stage. Andre, do you do the source today? I'm going to taste this, please. It's a little bit on the edge. It's well and truly over the edge. All right? He's very tough to work with, but he always supports. When we need some help, he's always there to support us. The soups I have no issues with. The soup is fine. The broth is fine. The double chicken constantly is fine. He has a very good knowledge about food, which is very good for us because we are growing in our fields. So it's very good for us to have the right person to guide you in your right direction. One day I would like to be like him. Good evening, gentlemen. Good evening, chef. Young man, would you like to just step forward for me? First of all, good evening, chef. Good evening, everyone. There's so much more that I want them to get out of being, not just a chef, but a professional. I want them to be professional in how they conduct themselves. I want them to always want to keep learning. You know, once you stop, then everything just stops, you know? The more I learn, the more I want to know. Do we have truffle fries? Truffle fries. Yes, we do have truffle fries. Oh, really? Do we? I love them. I can't find one single issue on the plate. And generally, I can always find something. So whoever put this table together, I think it's done well, though. Excellent. I just want the chef to have that same hunger all the time. I think he deserves it under the clothes, gentlemen. He done very well. I'm the best. This puts an end to episode three of Able to Cook. I would like to thank Washington County Mental Health and many others who have helped in the production of Able to Cook. This puts an end to this edition of Able to Cook. I'm Lauren Seiler. See you next time. Able to Cook is sponsored in part by Washington County Mental Health with hope and support come together.