Peninsula enterprise. [volume] (Accomac, Va.) 1881-1965, 1900-05-19
MR.. FILlPPlNlS SEA DUTY.
The Man Who Looks After the Meals
ON the American Liners.

4 The Man who Looks After the Meals
on the American Liners.
Alexander Filppinl 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 bac.. 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 a 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 ii has been found difficult to
establish 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 new basis
Mr.. Flllpplnl, who Cor years previously
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 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 carelessncss, and great prompt
ness Is essential. Some cooks, for in.
stance, were apt to make sauces care
lessly. to waste supplies to hold back |
flayorings, brandy. for instance, and to |
keep little supplies fer themselves,
while bakers sometimes forgot that |
bread can be made twice as good by |
thorough kneading. Such were the diff |
fcultles. 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 well as 10 the saloon. so that.
with the preparation of his reports his
time is fully occupied
Mr.. Fllippini is man Of middle age.
with black mustache and hair slightly
mixed with gray. Some have taken
him to be a 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. Fllippini had
Is rather different from that given to
chefs of today AS a boy
he went to cooking institute In {
Lyons, France. Here were taught sep
lrately 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 tray
lied through Europe and learned a
great deal more In Switzerland, Ger
many and other countries, coming
rom there direct to Delmonicos. He
has recently made short trip to study
he preparation Of foods in the largest
titles Of Europe and he knows in what
special dish or food each city excels.
Cor instance, he found that the best I
'read was made in Turin, Italy, and
ieneva, the reason being that they
'ay more attention to kneading.-New
FORK Sun.