Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1899-08-25
MIR. FlLlPPlNPS SEA DUTY.
The Man Who Looks After the Meals
ON the American Liners.

on the American Liners.
Alexander FilIpplni Is said to be the
only man engaged in his peculiar call
ing. He spends practically ne time on
land, 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
American liners. His work lies in over
seeing and improving the service OF
meals on the ships. Such numbers OF
people have to be provided for that
unless perfect system is established.
every one attending to his duties like
clockwork, the meals take an unreason-
able time and people are badly served.
For years 1t has been found difficult to
establish q uniform system In the sa-
looms Of the vessels, those In charge
Of each vessel having different meth
DDS. Complaints were continually be-
Ing made by passengers. To system
atize steamship cooking on n new basis
Mr. Filipplni. who for years previously
superintendent at Delmonico's, was
called In. 1t at once became evident
on his first voyage that he had under
taken an enormous task, so many
changes would be absolutely necessary.
When the first report was turned In
and approved. full authority was given
to Mr.. Filippini, and he started out
with new courage, adopting the best
ideas on each ship. He goes on board
without previous arrangement and
watches the preparation and serving
of meals, shows tie cooks and bakers
essential 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 kept
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
fayorings. brandy. for instance. and to
keep little supplies for themselves,
while bakers sometimes forgot that
bread can be made twice as good by
thorough kneading. Such were the diff
ficultles. Then 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 cab
ms as we'll as to the saloon. so that,
with the preparation Of his reports. his
time Is fully occupied.
.t,,f fa - IL L.
with black mustache and hair slightly
mixed with gray. Some have taken
him to be detective. II Is stated
that after his first year's work on ship
board he 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 sep
arately all the branches OF the trade.
Then, instead Of having to pay for in
struction. he was employed by the
school as an instructor. Later he trav-
eled through Europe and learned
great deal more In Switzerland, Ger
many and other countries, coming
from there direct to Delmonico's. He
has recently made a short trip TO study
the preparation OF foods in the largest
cities of Europe, and lie knows in what
special dish or food each city excels.
For Instance he found that the best
bread was made In Turin, Italy, and
Geneva, the reason being that they
pay more attention TO kneading.-New
York Sun.