The climb up the culinary department ladder has been one of hard work and many sacrifices, but it recently paid off for nine Seafarers who, at the August membership meeting in Piney Point, Md., were rewarded with graduation certificates for completion of the steward recertification program.As their names were read, Mohamed Abdelfattah, Barry Alviso, Louins Johnson, Howard Lewis, George Monseur, Ernest Polk, John Rapoza, Glenn Taan and Terry White each approached the podium to say a few words to the union’s officials, representatives, fellow Seafarers, instructors and assembled guests. Each also had a bit of wisdom to impart to the current group of unlicensed apprentices present at the meeting who, one day, may find themselves in a similar position of having reached the highest level of training within their chosen department offered at the Paul Hall Center.
Some of the graduating students joined the union in their teens; others joined much later. But all have witnessed the changes, not only in themselves as they worked hard to get where they are today, but also in the Seafarers International Union as it continues to evolve in order to continue providing the best trained seafarers in the world.
Born in Egypt, Mohamed Abdelfattah joined the SIU in 1978. He credits President Michael Sacco and Vice President Contracts Augie Tellez, as well as the late Executive Vice President Joe Sacco, with encouraging him to learn cooking from the bottom up. And, he believes, he owes his life today to their friendship and concern.
Abdelfattah, who has upgraded his skills at the Paul Hall Center 10 times previously, stated that each course has helped him become a better seaman. He encouraged the trainees to take advantage of the school to get a better education and also reminded them of the importance of contributing to SPAD for their own job security.
Barry Alviso joined the SIU in 1987 in Honolulu. He had no idea when he first started working aboard the SS Independence that it was the start of his career (and of his married life, since he met his wife—a passenger—in 1991 aboard that vessel).
His first goal was to be a bartender, which he achieved after working as an assistant waiter, waiter and cocktail server. He then upgraded to assistant cook/baker and chief cook, eventually becoming a chief cook and steward.
Alviso, who ships from the port of Wilmington, Calif., said that seafaring life is probably not for everyone, but those who do find they like the work have many opportunities available to them at the school. This was his fourth visit to the facility to upgrade his skills, and he particularly enjoyed learning about the political activities of the union as well as the many demonstrations put on by the culinary staff.
During the last 10 days of his steward recertification training, Alviso was joined by his wife, Machele, and daughters Hannah and Christa.
Louins Johnson, who joined the union in 1989 in New Orleans and who continues to sail from that port, said that joining the SIU was one of the best moves he ever made. It has allowed him to travel the globe and see places that some people will never visit in a lifetime, and it has “made me a better man,” he said.
“Nothing in life comes easy,” Johnson admitted. And by returning to the Paul Hall Center numerous times and learning different aspects to the job, he has worked his way up to recertified steward.
He recommended that the unlicensed apprentices study hard, listen to their instructors, learn from the more seasoned members and be team players when they work aboard a ship.
Howard Lewis joined the NMU in 1995 and is now “proud to be a part of the SIU membership.” He sails from the port of Wilmington, Calif.
His career as a seaman has taken him to all parts of the world, he stated, but one of the most memorable trips was early this year to Mozambique (see box below).
Lewis has attended upgrading classes at the school before but found this time particularly interesting, especially learning about new standards for sanitation and cooking temperatures as well as the important role that the union plays in the political arena.
He told the trainees that by returning to the school to upgrade, “everyone comes out a winner—you, your family, the union.”
Lewis thanked his wife, Susan, “for being there for me and understanding my not being home six to eight months a year.” Susan was able to spend some time with Howard at the school before his graduation.
George Monseur began sailing with the SIU more than 20 years ago. He has upgraded from 3rd cook to 2nd cook/baker to chief cook and chief steward and now to recertified steward. He thanked the staff and instructors at the school for helping him achieve his education. “They have adapted to the changing needs of the industry, as we all have,” he noted.
Monseur, who sails from Philadelphia, said that being a member of the SIU has afforded him the opportunity to visit and live in many places, including Hawaii, California and Florida.
He told the trainees that as their journey with the SIU begins, the most important idea they should take with them is to respect themselves, and “let that overflow in how you respect your shipmates and supervisors.” He advised them to get all the education the school has to offer.
Sometimes, the seafaring life is in one’s blood. Ernest Polk joined the SIU in New Orleans in 1968 as a young man of 17. After two years, he decided to try working on the beach. “That wasn’t a good experience,” he said. “That’s when I knew where my heart lay: at sea.”
Polk, who ships from the port of Wilmington, has always sailed in the steward department, starting at the bottom as a GSU and moving up to chief cook and now to recertified steward. He still has an original pay voucher from 1968, which reminds him of how much stronger the union has become over the years.
He thanked the union and its officers as well as the Paul Hall Center staff and instructors. “Without them,” he said, “none of this would be possible.”
Polk went on to say that being a member of the SIU has affected his life in a positive way. It has enabled him to provide well for his family, purchase a home and send some of his children to college—all thanks to the SIU.
“Ask a lot of questions at sea,” he told the trainees. “Study hard, listen and learn, and work together as a team.”
“The sky’s the limit when you continue upgrading,” said John Rapoza, who joined the SIU in 1986 in Honolulu.
Rapoza, who has attended upgrading classes at the school a number of times, said that the information he will take away from his studies in the steward recertification class will be put to good use aboard ship.
Being a member of the SIU has been a very gratifying experience, and he has enjoyed his travels around the world. Now sailing from the port of San Francisco, Rapoza urged the unlicensed trainees to work and study hard and to take advantage of all the opportunities they have as members of the union.
Originally from the Philippines, Glenn Taan joined the SIU in 1983 in the port of Honolulu. Through hard work and many sacrifices, Taan said that his life has changed for the better. “With that in mind, I thank and appreciate what our president, Mike Sacco, is doing to protect our jobs as the number-one maritime union in the world.”
He urged his fellow Seafarers to continue contributing to SPAD for the sake of job security. And to the trainees, “who are the future of the SIU,” he asked that they do a good job when they get aboard a vessel. “Learn the things you need to know, observe, and don’t be afraid to ask questions.”
Starting as a pot washer at the age of 18 aboard the SS Monterey, Terry White has worked his way up with the help of the training he received at Piney Point and by learning from some of the old-timers with whom he has sailed.
Now shipping from the port of Tacoma, Wash., White joined the SIU on Dec. 7, 1976 in San Francisco. “I love the union and the sea,” he told those assembled at the meeting, and the upgrading courses he has taken at the Paul Hall Center, “have helped me to become a better cook and steward and help in the way I communicate with people. I am proud to be a Seafarer.”
Throughout White’s 29-year seafaring career, he has been around the world 17 times and seen many changes over the years.
He told the trainees that after working aboard their first ship, they will know whether or not they are cut out for the life of a Seafarer. And if they are, he said, the sky’s the limit. They can go as far as they want with the training they will continue to receive at the Paul Hall Center.
In additional to their culinary training over the month-long course, which consisted of demonstrations and hands-on training in the culinary lab (sauces, garde mange, ice sculpture, cake decorating, nutrition in 2005, menu planning, pulled sugar, bread demo, etc.), the nine recertified stewards attended classes on alcohol and drug awareness, communication and leadership, computer labs, union education, first aid/CPR, galley fire training, as well as study skills.
They also traveled to the headquarters building in Camp Springs, Md. to listen to presentations from the plans, vacation/ records and pension departments as well as from the Transportation Institute and the Seafarers LOG. They particularly enjoyed their opportunity to sit down and talk with President Sacco and VP Contracts Tellez and learn firsthand about the workings of the union and how the support of the membership helps them protect the jobs of the union’s members.
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