SHIP: The daily routine of 40 crew members was constantly accompanied by two humble cooks, who were always rushing around in the galley to make sure everyone was fed on time. From morning to night, the crew ate hot meals – breakfast, lunch, dinner and night-time meals – 4 times a day. The crew were fed in two shifts. Ashore, lunch was served only to those who ordered it, and dinner was served only to those on duty.

CHIEF COOK: The first shift had breakfast at dawn, at 6.30 a.m., and the second shift waited until 7 a.m. Then, it was noon and lunch, and in the evening, at 5.30 p.m. and 6 p.m., the smell of dinner pervaded on the decks. At the end of the day, at 11.30 p.m. and 12 a.m., there was a night-time meal, like a silent farewell to the day.

Background sound: calling one of the crew members: “Team of cooks, stand by. I repeat: Chief cook, stand by.”

CHIEF COOK: I am Edgaras Padimanskas, chief of the team of cooks. I served on “Sūduvis” from 2018 until the end, when the active life of the ship was already fading. Every day at sea was different, with rough waves changing our menus and daily routine. Ashore, we cooked for only 15 people, here we could play with various tastes and improvise. But when the ship was being tossed around in the waves for a week or longer, we often had to rack our brain about finding solutions to keep the crew of 40 men well fed. I was responsible for that. We followed the norms set by the armed forces, the menu remained the same: buckwheat, porridge, steaks. Simple, but filling and nutritious meals.

Background sound: “Your service has ended.”