Interviews: Chief Steward Carl Wood

A cook of many talents: When not planning or preparing the next meal, Carl Wood is certified to assist with launch and recovery of the submersible Alvin.

Question:
As we talk, the seas are kicking up six and seven foot waves. What is it like to cook in rough seas?

Carl:
You just move slower and do less complex things. For example, when the seas are really rolling I won’t use a skillet, which requires me to walk around, to and from different prep areas. On rough days, I just try to stand in one place when I’m cooking so I’m not getting tossed around.

	STEADY AS SHE GOES: Rough seas require a steady hand in the galley.

Question:
How did you become interested in cooking?

Carl:
My older brother and I spent many summers together at our grandparents’ farm, so I have always been in touch with gardening and livestock. Ever since I was 14, I have worked in kitchens. So I guess I developed an early interest in food and cooking, but I never really planned on being a cook until I was in college.

Question:
Did you go to college to learn about cooking?

Carl:
I went to college to study other things, but after three years, I realized that being a cook was what I really wanted to do. So I took courses and attended the Culinary Institute of America in Hyde Park, N.Y. That’s where I polished my skills. Then I started working in restaurants. Back in the mid-1980s, when I got a job cooking on a scuba diving charter boat, I realized that I loved the ocean and water sports and wanted to combine my cooking talents with what I like to do to relax. I like looking out the window and seeing the ocean while I work.

Question:
What inspires your cooking?

Carl:
I eat out about 15 times a year. I get inspiration from newspaper stories about cooking and cookbooks. I remember things my mom made and try to recreate them. I ask my friends on the ship and they suggest old favorites that they haven’t had in years. The key for me is to use the best ingredients possible: heavy cream, real butter, extra virgin olive oil. And I know how to tweak things to give them a little something extra, with sauces, different vinegars, things like that. I have fun with all my ingredients.

Question:
Back to food. Does the crew have any favorite meals?

Carl:
Everyone loves pizza night. It’s satisfying to make several different kinds of pizza from scratch and see it disappear.

Question:
What is your favorite meal to prepare?

Carl:
One favorite is fresh tuna, cooked to perfection and topped with my spicy pineapple salsa. I also love to bake and provide goodies for people to eat either at mid-morning coffee hour or for an afternoon snack. I try to make people feel at home out here, and good food is one way that people feel comfortable.

Question:
How much food does it take to feed all 50 people on RV Atlantis during a cruise?

Carl:
Most cruises last about a month, so we take on six to 12 tons of supplies, sometimes more if it is a long cruise. RV Atlantis has a lot of storage space: big walk-in freezers for meat and frozen goods, large walk-in refrigerators for perishable goods, and big storerooms for dry goods and supplies. Every time we get to port we take on meats, dairy, fresh produce, dry goods, linens, cleaning gear, and other supplies. As for how much it costs to feed everyone, a rough number is about $10 per day per person.

Everyone helps out when it comes time to load the ship with supplies. We form a long chain of people, including crew and scientists, if they are around and not busy. Teamwork gets it done well and efficiently. I love being a part of this team. The people on board are my family. Even some of the scientists who have been out here many times are like old friends.

Question:
When did you start to work for Woods Hole Oceanographic Institution?

Carl:
I started working for WHOI in 1987 as assistant cook on Atlantis II, the previous support ship for Alvin. Over the past 16 years, I’ve worked on all the WHOI ships, but being steward on Atlantis is my permanent position. I really enjoy being involved with Alvin because I am certified to be a swimmer to help with recovering the sub.

Question:
For the swimmers who help launch the sub and recover it when it surfaces, what’s it like to swim in the ocean, so far from land?

Carl:
It’s a real source of energy, to feel the swells pushing you around. It makes me feel refreshed and recharged. To me, it’s a comforting feeling, a feeling like I’m coming home.

Question:
What are your hobbies both on shore and at sea?

Carl:
I like to exercise and read. Being the steward means long hours, so I try to get my rest. After working all day, there is not too much time left for other things. On shore, I love to be out in nature. I’m always working on my new house at Lake Martinez in Arizona. I also have two kayaks and spend lots of time paddling the Colorado River.

Question:
Do you ever think that you’d like to do something different?

Carl:
I really enjoy my work on Atlantis, and the people here are like a second family. I try to keep in shape, and I see no reason why I can’t keep doing this for a long time. I do think about teaching cooking. Maybe some day I’ll do that.

By Amy E. Nevala, with contributions by Lonny Lippsett and Joe Appel