The Hood River glacier. (Hood River, Or.) 1889-1933, 1899-09-29
MR. ElLIPPINrs 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 no time on
land, frequently reaching port in time
to sail back again on another liner upon
the same day. Mr. FillppIni is known
as the travelling inspector of American
liners. His work lies in overseeing 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 at
tending to his duties like clockwork,
the meals take an unreasonable time
and people are badly served. For
years 1t has been found difficult to es-
tabllsh uniform system in the saloons
of the vessels, those In charge Of each
vessel having different methods. Com
plants were continually being made
by passengers. To systematic steam
ship cooking on a new basis, Mr.. FIJI
ippini, who for years previously super
intended at Delmonlco's, was called In.
II at once became evident, on his first
voyage, that he had undertaken 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. Filipplni. and he started out
with new courage, adopting the best
Ideas on each ship. He goes on board
ship without previous arrangement
and watches the preparation and SER
vice Of meals, shows the 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
promptness is essential. Some cooks,
for instance, were apt to make sauces
carelessly, to waste supplies, to hold
back favorings, brandy, for Instance,
and to keep little supplies for them
selves, while bakers sometimes forget
that bread can be made twice as good
by thorough kneading. Such were the
difficulties. Then Mr.. Fillppinl 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 well as to the saloon. SO that, with
the preparation Of his reports, his time
is fully occupied.
Mr., Filippini Is man Of middle age,
with black mustache and hair slightly
mixed with gray. Some have taken
him to be detective, 1t is stated that
after his first years 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.. Filipplni had
is rather different from that given to
prospective chefs of to-day. AS boy
he went to 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 great
deal more In Switzerland, Germany
and other countries, coming from there
direct to Delmonico's. He has recently
made short trip to study the prepara-
ton of foods In the largest cities Of
Europe, and he knows In what special
dish or food each city excels. For In
stance, 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.