When they built their two offshore gas platforms, the Teak and Poui in 1981, for the purpose of taking excess gas from the Amoco fields, compressing it and re-selling it to them, our company won the catering contract and has been doing it since then. Today, the company owns its own warehouse and offices at 25-27 McDonald Street in Port of Spain from where we centralize all purchasing and distribution. There is a choice of two entrees at each meal and at least four for breakfast. Fresh bread and pastries are available 'round the clock'. Because food is so readily available and the fact that off shore workers spend at least one week on board, with little to do in their spare time, a 160 pound person becomes a 190 pound person in a short space of time, bearing in mind that offshore cooks and bakers are among the best in the world.
Food offshore is tempting and tasty.
It is almost like being on a cruise ship. Needless to say, in a few years, health problems begin to surface. In recognition of this our cooks and bakers now have to go back to school to learn the new methods of 'cooking for a healthier lifestyle'. The John S. Donaldson Technical Institute here in Port of Spain, has developed a refresher programme in conjunction with our Dietary Consultant to take care of this. In 1997, we altered the internal layout of our facility to accommodate a commercial kitchen specifically for the purpose of supplying school lunches via The Ministry of Education s School Nutrition Programme.