Category Archives: Daily Food Blog

I Didn’t Know I Would Want it so Bad

When I started out cooking, I had no intent to try and make a full career out of it. In fact I don’t think my family even trusted me in a kitchen. Acting and Film, that was my passion. Even after years in a couple family reasaurants, it was just a job although I did enjoy the dance of being a line cook, it never occurred to me that there could be more.

This is until I decided to do a Marine cooking program at the local college. The chefs there opened my eyes to what food really means, it sounds corny I know but it’s art meets science. They gave me enough to go off and start growing as a cook. Amazing Chefs both in there own right, they were able to pack in so much knowledge in such a short period of time. Then after that program, the boats happened.

Now getting a good crew full of people that loved different food was a dream. I would be able to practice my craft and get better at it but if got on a crew who were picky, it was misery. Now after a few years trying to convince myself that I didn’t get sea sick (that’s a lie I still get sea sick all the friggin time), making a lot of dishes for quite a few sailors and trying not to sound like an arsehole about food (I fail here as well), I couldn’t help but thinking there’s got to be more to this cooking thing.

People would keep asking me for recipes all the time and one day it clicked! I’ll shoot some recipes and post them to YouTube for people to try. Right now it feels like the worst decision I had ever made but while I am doing it, combining to of my passions together film and food, words can’t describe and that’s the problem. It’s a slow market for food videos on YouTube. Even some of the biggest food people don’t get the views and following as a lot of other YouTubers especially when you are doing it all yourself and the content is not as good as envisioned. Anyway, this started to become a little issue when people weren’t watching. I’d post a video, few would watch, I’d get distressed and not make one for a while. It’s only latley that I have changed the format a little tried to be more consistent but YouTube is rough. I’ll leave the link for my channel and move on.

Here’s my latest video, where I tried something a little different.

The next issue with the offshore is that it’s not constant, so we get laid off from time to time, which really hurts. The last  time I was laid off I went off the rails altogether and tried to make a cookbook work. It was digital and it did not save the day like I had imagined it would. Where I do have the cooking skills there’s a little lacking in the social skills department. There are times when full blown panic attacks happen right before a phone call, I kid you not. I’ll leave a link at the bottom if you want to grab a copy of the book for $2.50 CAD. I couldn’t figure out how to get the darn thing up on iBooks and it was done in the wrong format for selling on other platforms. So I ended up selling it trough another site called Pay-hip. I figured the book would save the day all the while helping out the little guy, life would turn around and I’d be working on my own cooking show ha. That’s not how life works and I know it but a part of me is still thinking hey it happens maybe I could be one of those lucky few but it’s hard when you mess up the formula but I had no idea I would want this so bad!

I broke formula and that’s why I need your help sharing this story. It should go cook in kitchens or even buss and dishwash first, work your way up the ladder, making connections along the way head to a fine dining establishment and repeat the process or go to culinary school. Open your own restaurant and market yourself right. Make a whole bunch of public appearances, write a cookbook then start a show if you are into that. I started out in the kitchens went to a cooking program and then offshore. Now I’m trying to do the Cookbook thing without connections and peers. It’s tough but hopefully this writing will help find the right group of people for me. I want to make my cooking mean something not only to my family but hopefully to others that struggle as well. Don’t get me wrong cooking offshore is fun, it’s just a little harder to get the connections to do more with cooking being the only cook on shift most of the time. All the best and leave a comment of something you struggle with or how you have overcome struggles.

Here’s how you can help:

– Subscribe to my cooking channel, then watch, like, share and even comment on them.

– Do the same on my Facebook. Like it and share the heck out of he content.

– You could also follow me on Instagram and Twitter. All these links are below.

– Grab a copy of my digital book. I created it to raise the funds to make a super awesome interactive cookbook which you will also get a digital copy of once it is completed. So show some love and click on the link, it’s only $2.50 and it will help big time. Safe and secure through PayPal.

and share this post. I appreciate all the help I can get.

Thank you,


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Bring Home the Buffet. How to make 3 Chinese Takeout Recipes at Home


I love making this buffet style dinner every now and again on the boat. I will often change it out for other items and I will do up the recipes for those in later blogs. My first job was cutting vegetables and making pizzas in a little Chinese restaurant in my home town. It’s part of the reason I still do it today. The couple that owned the place were the best, they were like family. So you can see how I love trying to recreate their dishes offshore brings me back. Here are the recipes.

Fried Rice


  • 2 cups of cooked rice
  • 1 egg
  • your choice of veggies, I used the frozen veggie mix but I also do it up with a pepper and some diced ham
  • 1 tsp chicken stock powder
  • about 1 1/2 tbsp of soya or soy sauce (I mix it in until I get the colour I want)
  • a little oil to coat the pan or wok



Heat oil in a pan or wok to medium high heat add the egg and scramble fast. Toss in the stock powder and veggies and cook for about 2-3 minutes then add the rice and heat it well. Pour in the soya or soy sauce, coat well and enjoy.


Sweet & Sour Pork

  • 1 lb pork loin
    1/2 Cup Cornstarch
    1 1/2 tsp salt
    1/2 tsp black pepper
    1/2 tsp garlic powder (optional)
    2 cups ketchup
    1 cup brown sugar
  • 3 tbsps pineapple juice
    1/4 cup white vinegar
    1 tbsp soya sauce
  • 1 small can diced pineapple
  • you could also add large diced peppers and onions to this if you would like.



slice the pork up thin and marinate it in some olive oil or sesame oil ( I use whatever is available), soya or soy sauce, and vinegar for about an hour or as long as you can. Then with a deep fryer heated to 360 degrees season the pork with salt pepper and the garlic and toss it in the corn starch until well coated (add more starch if needed). Next fry the pork making well sure it doesn’t stick together. Get in there with some tongs if you have to. Also separate them as they go into the basket. Cook them until brown and crispy. This doesn’t take long about 3-5 minutes max. Transfer the pork to a baking dish. In a medium mixing bowl, whisk together the ketchup and other ingredients and pour it over the pork along with the pineapple. Bake in a oven at 350 degrees for about 15 minutes.

Chow Mien

  • 1 head of Chinese cabbage, sliced
  • 1 medium onion, sliced fine
  • 1 carrot, cut into match sticks (Julianne)
  • 1/2 cup of bean sprouts
  • 2 tbsps cornstarch
  • 1/2 cup water
  • 3 tbsp oyster sauce
  • 1 tbsp soya or soy sauce
  • 1/2 tsp garlic powder


Heat oil in a wok or pan at medium high  heat, add the veggies and sauté. In a small bowl whisk together the corn starch and water, then add the soya sauce, garlic and oyster sauce. Pour the mixture over the veggies, cook until thickened and serve. Here’s a bonus one this is my Sweet & Sour Chicken Video:


There you go, Three new recipes for you to try out. Show your support and grab a copy of my digital cookbook The Beta Cookbook for only $2.50 CAD. It has lots of great recipes with links to videos for added help. The money will go back into making a bigger published interactive cookbook. Here’s the link it’s safe and secure through PayPal.

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Saturday Pea Soup and More

On the boat  Saturdays you can count on two things most of the time. There’s going to be pea soup and your also getting steak amongst other things. It makes for a pretty easy day when half of the menu is planned already. Don’t forget your copy of The Beta Cookbook to help keep the dream alive for me. It’s only $2.50 Canadian and it will help me create my interactive cookbook. I hope this blog will help you with ideas of things to have with your next meal.

Get Your Copy Here

Let’s start with the measurement of time on the boat, this Saturday means there’s only 2 more pea soups to go. Here is a video I did a while back along with the recipe.

Pea Soup With Dumplings (Dough B’y’s)


1 lb salt beef (soaked overnight)
250g split peas
1/2 a medium turnip
1/2 a large onion
1 medium carrot
3 or 4 ribs of celery
4 L of Water
1 bay leaf (optional)

1. Dice up your beef and trim all the fat and bones off. Toss it in a medium soup pot. Place in your bay leaf if you choose.

2. Add your split peas and pour 4L of water over it. Then lay it on the stove uncovered at high heat to bring to a boil. Stir occasionally so the peas don’t stick.

3. In the meantime dice up all your veggies. after about 1 1/2- 2 hours toss in the diced vegetables and bring to a boil again.You may need to add more water so it doesn’t stick and burn. let it cook for another 40 minutes or so.

Now for your Dumplings:

1 3/4 cups flour
1 tbsp baking powder
3 tbsp butter or margarine
1/2 tsp salt
1/4 tsp pepper
3/4 cups milk


1. Whisk together in a bowl the flour, baking powder, salt and pepper.

2. Add the butter and whisk again until the mixture resembles course crumbs.

3. Next pour in the milk and switch to a rubber spatula to mix it all together and a soft dough forms.

4. Pinch off small chunks of the dough and drop them into the boiling pea soup. Cover the pot and remove it from the heat and let the dumplings cook for 20 minutes.

5. Remove the cooked dumplings and add pepper to taste then serve.

Another option for lunch was chicken or beef tacos. The chicken was leftover from my quesadillas. Recipe Here

The beef was seasoned as follows. Brown about 1 pound of lean ground beef in a frying pan at medium heat. Once browned add 2 tsp of chilli powder 1 tsp of garlic powder, 1/4 tsp cumin, salt, pepper and hot sauce or taco sauce to taste. All you need then are the soft or hard shell tacos, salsa, sour cream, diced tomato, cheese and lettuce. Fry up 2 cups of rice with a tsp of chilli powder 1/2 tsp of garlic and 1/2 cup salsa for a side don’t forget to season with slat and pepper.

You Could also add this guacamole recipe:


The second dish was cod nuggets, I used the box ones and served them up with some fries to make an easy lunch but here is a recipe to make cod nuggets from scratch.

1-2 lbs cod loins, cubed 1 inch

1 cup panko bread crumbs

1 tsp salt

1/2 tsp ground black pepper

1 tsp paprika

1/4 tsp garlic powder

toss the bread crumbs and spices together in a bowl and set a side.

3 eggs

1 cup buttermilk ( add 1 tbsp of vinegar or lemon juice to a cup and fill the rest of the way with milk)

2 tsp hot sauce

In another bowl whisk the eggs, buttermilk and hot sauce together, this is another step to the standard breading procedure.

In the last bowl it’s just some all purpose flour. Toss the cod pieces in the flour than coat them in the egg mixture bowl and then toss them into the bread crumb mixture. Repeat the process laying them out on a baking sheet lined with parchment paper until all the fish is coated. Bake the nuggets for about 10-12 minutes at 425 degrees. Coat them with cooking spray before popping them in the oven for a extra crispy crust.

Now for dinner I had Strip-loin steak with baked potatoes, steamed rice, mushrooms and onions and a vegetable medley consisting of peppers, asparagus and broccoli that was just simply cooked in some honey, soya sauce, garlic and olive oil. SO simple but super tasty. I will do a video for proper steak cooking in the not too distant future because I don’t know if I can come up with the words for my steak approach.

Anyway, I hope this gives you some meal ideas. I will continue to post all of the rings I make daily to help you with planning your own meals. Any questions feel free to leave them in the comments below or message me through my cooking page I’m there if you need to talk about anything.

Subscribe to my cooking channel for lots of great recipe ideas and tips

All the best,



Food for Friday

I love food! I say that a lot yes but with me that is little bit of an understatement. One day hope to become a full fledged cookbook author and cooking show host with all the bells and whistles but for now we will have to settle for this blog reporting from out on the ocean. Seeing as how I can’t post videos, might as well write recipes until my hands fall off starting with this past Friday.

These are recipes for lunch and dinner because breakfast is taken care of by the night cook but my digital collection of recipes has some awesome breakfast recipes (wink wink). You can get a copy at the end of the blog for $2.50 Canadian but enough of that on with the recipes.

Lunch this day consisted of french onion soup. This is a alcohol free french onion soup because we are on a dry ship. You can follow along with this video for the recipe.

Screen Shot 2017-10-08 at 7.11.25 PMScreen Shot 2017-10-08 at 7.11.37 PM

You could also take it a step further and make your own croutons.


  • about 4-6 slices of thick cut bread
  • garlic powder
  • salt and pepper
  • basil
  • and olive oil


I never gave any amounts because you will just sprinkle a little of everything all over the bread and drizzle with  olive oil. Dice the bread into 1/2 inch cubes and spread over a parchment lined baking sheet. Sprinkle your desired amount like a pinch of garlic, couple cracks of pepper and sprinkle of salt. Maybe a 1/2 tsp of dried basil. Next give it a good drizzle of olive oil and toss it around to coat well. Bake that at 375 degrees for about 10-15 minutes or until the bread gets crispy and golden.

I also included with this some chicken club wraps because I had leftover roasted chicken breasts from the supper before. The wraps consisted of mayo, sliced deli ham, the chicken, fresh bacon strips, grated cheese, chopped lettuce and diced tomato. The wrap makes it so much easier than assembling 35 triple decker toasted sandwiches. So if your looking for a faster alternative try making this wrap. Another option for lunch this day was donairs that people could assemble to their liking. I like to do a simple option with every meal to make it easier on myself when there is a crowd. What do you like with your donairs? Leave a comment below. This was served up with some salads or baked wedge fries.

Dinner for Friday is always fish on the boats, it’s a tradition. I will usually alternate between deep fried or pan fried. This week it was deep fried, check out the video below if you want to make it yourself.



1 1/4 cups flour
1/4 cup baking powder
4-6 fish fillets
1/8 tsp garlic powder
1/2 tsp ground pepper
2 tsp salt
1 cup water
1 cup milk
4-5 large potatoes (russets)
and flour for dredging


1. Wash and cut fries on a cutting board or if you’re fortunate enough use a fry cutter and soak them in a big bowl of water so the don’t turn on you.

2. Heat a deep fryer to 180 degrees (350), once heated strain the fries in a colander and pat dry with some paper towel. Don’t put wet fries in deep fryer cause that equals danger. Cook them for about 7 minutes. You can test them to see if they’re done by pinching, if they pinch rather easy you are good to go. Lay them in a bowl lined with paper towel and set aside.

3. In a medium mixing bowl whisk together the flour, baking powder, salt, garlic and pepper.

4. Pour the water and milk into the bowl then whisk until a thin batter is formed. You can test this by dipping your finger in, if it sticks as a thin layer you’re good.

5.Take out the basket of the deep fryer and lay it in a pan along side. Dip the fish fillets in the flour then in the batter and let the excess batter drain off. Lay it gently in the deep fryer that is already heated to 180 degrees.

6. Let the fish brown on one side. Takes about 3-4 minutes, then flip to over and brown on the other side for the same amount of time. repeat the process with one piece at a time. lay the cooked fish on its end in the basket you took out so any access grease can come out.

7. Now finish off the fries by cooking them for another 5 minutes or until crispy and golden. We serve it up with some dressing and gravy here which I will show you how to make in the near future so please subscribe so you don’t miss out.

Pulled Pork Penne was a second option for those who didn’t like fish. You can find that recipe in the collection of recipes called The Beta Cookbook below. I can’t give them all away haha.

Sadly desserts are made by the night cook as well, I mean he makes deadly desserts but I miss making them myself but time is an issue there so desserts will be saved for when I get home. You can always check out my cooking channel and subscribe to get a lot of my special treats or you can grab a copy of my digital collection of recipes for $2.50 Canadian to help make my dream of creating a interactive cookbook to end all cookbooks, well not really but it will still be pretty cool.

Get The Beta Cookbook Here!

I’d also like to try and set up a program to help those who have been bullied or feel left out of life find something they can be passionate about like cooking did for me and if you need someone to talk to just message me through my Facebook page or leave a comment below and I will get back to you as soon as possible. Stay Strong and never give up.

Take Care,