The Union times. [volume] (Union, S.C.) 1894-1918, 1899-09-01
Mr.. FILlPPlNpS SEA DUTY.
The Man who Looks After the Meals
on the American Limers.

on the American Liners.
Alexander Fil!rpiIi is said to be the
only man engaged in his peculiar call
Ing. He spends practically 10 time on
land, frequently reaching port Ia time
TO sail back again on another liner
upon the same day. Mr.. Fllippini is
known as The travelling Inspector OF the
American liners. His work lies III over
seeing and improving the service Of
meals or the ships. Such numbers OF
people have to be provided for that
unless 4 perfect system is established.
every one attending to his duties lire
clcckwo:k, the meas take an unrcasou.
! able time ANA people are badly served.
For years 1t has been found difficult to
establish n uniform system in the 81.
looms Of the vessels. those In charge
CT eac. vessel having different meth
ods. Complaints were continually be-
Ing made by passengers. To system
GtiZe steamship cooking Oh new basis
Mr.. Filippini, who for years previously
superintendent at DelmOnicos, was
called In. 1t at once became evident
on lis first voyage that he had under
taken "a enormous task. SO Eieny
When g FIRST report was turned in
and appr> Scd, full authority was given
to Mr.. E.lippiEi, and he started on,
with new courage, adopting the bes,
ideas on each ship. He goes on boart:
without previous ar"a"~cmcnt are.
watches the preparation and serving
OF meals, shows the cooks and bakers
essential details, sees that the table
stewards are in good training. what
supplies are lacking-an this las to b,
reported upon. Cooks lave TO bc kent
from carclcssncss, and great p-omD:.
ness is essential. Some cooks Cor in.
stance, were apt to make sauces care.
'cSsly. to waste supplies. to hold back
:.avo!. .@@s. brandy. for instance. end to
kr;D littiH supplies for themselves.
WN'!e bakers sometimes forget that
bread can be made twice as good by
thorough kE aiding. Such were the G!f.
hcultiCs. Then Nr. FilD0!ri also
studies The people travelling at various
Sc:socs and prepares menus for each
day to suit the tastes Of people from
nN parts CT the CLOSE. He gives close
attention to the second and third cab
ms rs we'll rs to the saloon, so that
With the preparation of his reports, his
time is fully occupied
Mt Filippni IS man of middle . rc,
with black mustachc and hair slightly
mixed with gray. Sone have taken
hin to be a detective. 1t is stated
that after lis first years work Oh ship
board he saved the company $4,000
over ANA above his salary as the result
of his work
The early training Mr.. FilpJini Lad
Is rather different from that given to
prospective chefs Of today. AS a 10y
he went TO cooking institute in
Lyons. France. Here were taught sep
arately all the branches of the trade.
Then, instead of having to pay for in
struction. lie was employed by the
school as an instructor. Later he tray
elcd through E"rope Gud learned a
great deal more in Switzerland. Ger
many and other countries, coming
from there direct to DcIm0n:co's. He
has recently E:aGr u short trip to study
the preparation OF foods III the largest
cities OF E"ropr, ana Er knows III What
special dish or food each city eycvlS
Fo" Instance, lie found that the best
bread was made in Turin. Italy, and
Geneva. tho reason being that they
pay more attention to kncading.-Ncw
York Sun.