Profile
Our company was founded in
1973 in the Republic of Trinidad & Tobago when the offshore oil industry
had just begun to flourish. The Amoco (Trinidad) Oil Company was pioneering
offshore exploration off the East coast of Trinidad
and were creating opportunities for local entrepreneurs. These were
exciting times,oil was king and countries with this resource were on the
verge of reaping untold wealth.Although
established in '73, our first contract was not won until '74 with
McDermott Inc., on one of their huge construction barges. After that, the
company made a good impression with high quality food supplies and a well
trained staff of cooks, bakers and galley personnel and was able to win
many more contracts over the years with several well established American
drilling contractors like Sedco Inc., Zapata Inc., Dolphin Titan Inc.,
Amoshore Inc., and others who were exploring the offshore coast for Amoco.
As local drilling companies came into their own, we also worked for Skinner
Marine Operations Ltd., Well Services Ltd., and Pool Santana Ltd. The National
Gas Co., of Trinidad & Tobago Ltd., was established in the late '70s
to be the vehicle for buying and distributing all natural gas coming from
the new offshore fields. When they built their two offshore gas platforms,
the Teak and Poui in 1981, for the purpose of taking excess gas from the
Amoco fields, compressing it and re-selling it to them, our company won
the catering contract and has been doing it since then.
Climbing
a rig
We have worked for Amoco
here in Trinidad since 1976, first on their production platforms offshore
and later, on-land at their Canteen at Galeota Point since 1978 and
their Staff Complex at Mayaro from 1985 until 1998. Today, the company
owns its own warehouse and offices at 25-27 McDonald Street in Port of
Spain from where we centralize all purchasing and distribution. >For the
uninitiated, offshore catering is done on each individual platform, using
state-of-the-art kitchen equipment and facilities where a hot meal is served
every six hours, including breakfast. There is a choice of two entrees
at each meal and at least four for breakfast. Snacks and drinks (no alcohol)
are available 24 hours a day. Fresh bread and pastries are available 'round
the clock'. Because food is so readily available and the fact that off
shore workers spend at least one week on board, with little to do in their
spare time, a 160 pound person becomes a 190 pound person in a short space
of time, bearing in mind that offshore cooks and bakers are among the best
in the world. Food offshore is tempting and tasty. It is almost like being
on a cruise ship. Needless to say, in a few years, health problems begin
to surface. In recognition of this our cooks and bakers now have to go
back to school to learn the new methods of 'cooking for a healthier lifestyle'.
The John S. Donaldson Technical Institute here in Port of Spain, has developed
a refresher programme in conjunction with our Dietary Consultant to take
care of this.