The Worcester spy. [volume] (Worcester, Mass.) 1898-1904, 1899-08-05
Mr.. FlLIPPlNI's SEA DUTY.
The Man Who Looks After the Meals on
the American Liners.

Alexander Filippini is said to be the
only man engaged in his peculiar call
ing. He spends practically no time on
bland, frequently reaching port in time
to sail back again on another liner upon
the same day. Mr.. Filippini is known
as the travelling inspector of the Ameri-
can liners His work lies in oversee
ing and improving the service of meals
on the ships. Such numbers of people
have to be provided for that unless a
perfect system is established, every one
attending to his duties like clockwork,
the meals take an unreasonable time
and people are badly served. For years
it has been found difficult to establish
uniform system in the saloons of the
vessels, those in charge of each vessel
having different methods Complaints
were continually being made by pas
sengers. To systematic steamship
cooking on a new basis, Mr.. Filippini
who for years previously superintendent
at Delmonico's, was called In. 1t at
once became evident, on his first vow
age that he had undertaken an ~enor-
nous task, so many changes would be
absolutely necessary.
When the first report was turned in
and approved full authority was given
to Mr. Filppini. and he started out with
new courage, adopting the best ideas
on each ship. He goes on board a
ship without previous ARRANGEMENT and
watches the preparation and serving of
meals, shows the cooks and bakers es-
sentlal details, sees that the table
stewards are in good training, what
supplies are lacking-all this has to be
reported upon. Cooks have to be kent
from carelessness, and great .prompt-
ness is essential. Some cooks. for in.
stance, were apt to make sauces care
lessly to waste supplies, to hold back
liayorings, brandy, for instance. and 70
Keep little supplies for themselves.
While bakers sometimes forget that
bread can be made twice as good by
thorough kneading. Such were the
difficulties
Ihen Mr. Filippini also studies the
people travelling at various seasons and
prepares menus for each day to suit
the tastes of people from all parts of
the globe. He gives close attention to
the second and third cabins as we'll as
to the saloon, so that, with the prep
aration OF his reports, his time is fully
occupied.
Mr.. Filippini is a man of middle age
with black mustaohe and hair slightly
mixed with gray. Some have taken him
10 be detective. 1t is stated that az
Ter his first years work on shipboard
ne saved the company $4,000 over and
above his salary as the result of his
work.
The early training Mr.. Filippini had
is rather different from that given to
prospective chefs of today. AS boy he
went to a cooking institute in Lyons.
France, Here were taught separately
all the branches Of the trade Then
instead of having to pay for instruc-
ton, he was employed by the school AS
an instructor. Later he Travelled
through Europe and learned a great
deal more in Switzerland, Germany ana
other countries coming from there d.
rect t. Delmonico's. He has recently
isade a short trip to study the prem
aration Of foods inthe largest cities Of
Europe,and he knows in what special
olsn each city excels. For instance. he
Turin, italy, and Geneva, the reason
being that they pay more attention N
kneading.-New York Sun. ~