Working Offshore...

Discussion in 'Professional Chefs' started by markherm13, Jan 7, 2015.

  1. markherm13

    markherm13

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    Line Cook
    There are a lot of job opportunities in the Gulf working offshore in the kitchen.
    I am curious and am tempted to get my certifications (TWIC, ect..) to allow me to do so. I know you work 84 hour weeks and the money ends up being nice, you work 14 days on and 14 off or a similar variation of that depending on the company (7/7, 21/7).
    Anyone have any experience offshore they could share?
     
  2. panini

    panini

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    Owner/Operator
    Don't get into gambling!!!!!!!!!!!!!
     
  3. unclepaulie

    unclepaulie

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    Line Cook
    I work offshore, though not in the gulf. Feel free to ask me anything. Also, get used to calling it a galley :)