Twenty-four sailors from every walk of life, of every age and temperament, living literally cheek-by-jowl for week after week, away from family and friends sometimes for months at a time. All crammed in an elderly 40 metre metal hulled boat - in seas of all conditions with temperatures often in the 30's.
Josh Lawson was born on July 22, 1981 in Queensland, Australia. He is an actor and writer, known for ...
Able Seaman Cook Toby Jones, 27, variously known as Chefo or Chef, doesn’t eat to live, he lives to eat, and despite having to turn out 72 meals a day from a tiny galley (and that’s not counting snacks), he loves his job. Surprisingly, given the workload, cooking is not his only job – he’s the second medic on board after Swain, and he also goes on deck to handle line or launch sea boats.
Because everyone comes to the galley to get meals at least three times a day, Toby is the centre of the gossip on the ship and he’s not always careful about getting his facts straight. ‘This is a true rumour,’ he’s been known to say before embarking on some lurid account of semi-imaginary events on shore. He is everyone’s friend (when he’s not regaling others with details of their private lives) and is particularly close to Buffer Pete Tomaszewski, who sometimes has to get between him and ET. Chefo and ET do not get on. Chefo’s on-shore hunting expeditions see to that. ET just sees him as a gun nut.
He comes from a background of civilian cooking in restaurants and cafes, and at various times has been a barman, a barista and a sous chef. All of these experiences have fathered increased importance over time. ‘When I was a chef at the Sheraton,’ ‘when I was a saucier for Neil Perry,’ ‘when I was a barista in Rome…’ Toby’s not exactly a pathological liar, but is someone who never makes a good story duller by sticking to the facts.
Like most good chefs, and Toby really is good, and he’s a perfectionist, a bit of a control freak, and has high standards of hygiene – an outbreak of food poisoning aboard a small ship is a nightmare nobody wants – and hates sailors sneaking into his galley in the early hours to make themselves snacks and leave a mess behind. Also, like many a good chef, his customers seem determined to break his heart. He wants to lift their standards, he wants to give them quality, and all that the hard-working, hard-playing young crew members wants is quantity. They want steak and potatoes, not warm beef salads.
He can sometimes get angry with the skipper – Chefo complains that the CO will throw the ship without telling the Chef first, so that pots and pans slide everywhere. If there’s an operation on, the Boss will suddenly postpone meal times. The galley, in Toby’s mind, is integral in the running of the shop – ‘a Navy marches on its stomach’ he’s been heard to say – and the boss simply doesn’t seem to grasp that.
Able Seaman Toby 'Chefo' Jones Photos
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