Mission & Objectives
Scientists & Crew
Interviews: Senior Cook Ed Miller
Senior Cook Ed Miller starts cooking at five in the morning and doesnt stop until 1800 hours (thats 6pm).
When did you first start cooking?
sandwiches are a big hit with everyone on board Revelle.
I started cooking when I was 5 years old. Im the youngest of seven kids and one morning I decided to make breakfast for the whole family. I got two dozen eggs, a pound of butter and a big skillet. In those days we had furnace ducts on the floor to heat the house and thats what I used to try and cook on rather than the stove. My mother thought I was pounding tacks in the floor. I got the butter melted and a dozen-and-a-half eggs cracked when she caught me. At that point she said If youre going to cook, youre going to learn how to do it the right way. I got all the basics from her and my aunts.
What kind of music do you listen to while youre working?
I like Beethoven, Bach, Tchaikovsky - all the big boys. I listen to Tina Turner when I need some extra energy.
How much are we eating?
Meat wise, well go through 2,500 pounds easy on this trip. I usually
load a ship six months at a whack with 8,000 pounds of meat. We have
about 200 pounds of potatoes and 100 pounds of pasta. I brought 500
pounds of coffee. We go through about six gallons of milk every three-and-a-half
days, two gallons a day of ice tea and a gallon of orange juice a
day. Cereal, we dont have enough. Youre eating that like crazy,
about three boxes a day: Cheerios, Raison Bran, Grape Nuts, Frosted
Mini Wheat, Shredded Wheat, Just Right and Granola. We get produce
whenever we have the chance. Ill usually get a 30-day supply in varying
degrees of ripeness. You want to know where the best tomatoes are
in the world? Chile - they're the best Ive eaten, since I was a kid
growing them in my own backyard. We have about 60 to 70 pounds of
tomatoes on board, and we'll have salad right up to the end of the
|For special occasions Ed whips up a chocolate cake.
How did you start working as a cook professionally?
Ive been in the restaurant business since I was 13. I started out
as a bus boy and then they promoted me to dishwasher. Then I went
to the Big Boy Restaurant, where I cooked on the Big Boy grill. I
had a mass of scars down my arm from all the greasy burgers. I didnt
cook for eight-and a-half years while I was in the Navy. When I got
out of the service I worked for a chain called Churchs Fried Chicken.
I went to their school in Atlanta, Ga., and then, after I finished
school, I started teaching. I moved to Florida and opened up 50 stores.
Then transferred to Michigan where I opened 130 stores and then quit.
I started working at the big hotels and in 1990 took over a restaurant
that was making less then $100,000 a year. Within three years I had
built it up to $3.5 million. Between all this I went to college for
two years at Cornell and then studied at Michigan State University
in hotel and restaurant administration.
Ed takes a short break before getting ready for the next meal.
How did you find your way to Scripps?
I sold the restaurant and moved to San Diego where I worked on private
yachts. Thats when I first saw Scripps research vessel Flip, the one that turns upside down when its out at
sea. They had brought it in to the shipyard. I took one look at it,
found out it was a research vessel, and said I want to work
on that, just one time, go out and do one trip. A year later
I called the University of California at San Diego and they put me
in touch with Scripps. Ive been with them more than two years
now. It seems like a lifetime. My first boat was the Flip, so watch out for what you wish for. I did two trips on it, two miles
off the coast of Los Angeles, sitting there for a month, looking at
the lights of the cars going by and you cant go to shore. Since
then Ive done all the Scripps boats except for the Robert
Do you cook when youre at home?
Only for my friends and family sometimes. I have three daughters and five grandchildren. Theyll eat anything I throw at them. I have a wonderful ex-wife, whos my best friend. Shes a dietician. When our kids were growing up they wanted nothing to do with the kitchen. Now theyre learning from me long-distance by email how to cook.