Gjalt is our chef cook, and a member of the Bark Europa family for so many years. Inspired by his father, Klaas Gaastra, as well as Marianne and Rensje, Gjalt first joined Bark Europa as a bartender in 2000. His journey with the ship began with a love for the sea, but over the years, his passion and dedication led him to take on greater responsibilities.
In 2015, Gjalt returned to Bark Europa, this time stepping into the role of cook's assistant. His natural talent and strong work ethic quickly shone through, and just a few years later, he took on the responsibility as chef cook. This was a perfect fit for Gjalt, and he has excelled ever since. As chef, he oversees all aspects of meal preparation for the crew and trainees, and his organizational skills and creativity in the galley are highly regarded.
No matter how rough the seas get or how high the waves rise, Gjalt remains unshaken, able to prepare delicious and satisfying meals for up to 60 people, no matter the conditions. Among his many culinary talents, he is especially famous for his soups, with his peanut soup being a particular favorite. His love for cooking Indonesian rice dishes also shines through in his meals, bringing a rich, flavorful diversity to the menu.
One of his most impressive feats was during the Epic Voyage of 2021, when he sailed for 81 days straight from Ushuaia to Scheveningen. During this marathon journey, Gjalt cooked three meals a day for 20 crewmembers—over 240 meals in total. This required meticulous planning, precise storage management, and a great deal of culinary creativity to ensure the crew was nourished throughout the entire voyage. To give you a small idea of the shopping list; 300 kilos of potatoes, 125 kilos of carrots, 175 kilos of onions, 400 kilos of flour, 60 kilos of rice, 450 liters of milk, and 1,200 eggs.
When not on board, Gjalt enjoys spending time in Fryslân, where he enjoys the outdoors and finds a well-deserved rest after his time on board. Gjalt is always striving to improve his culinary abilities. He actively seeks out opportunities to expand his knowledge and skills, enrolling in courses that challenge and inspire his creativity as a chef. This drive to constantly learn and evolve reflects his commitment to becoming a more complete chef, pushing himself to elevate his craft.
Could you tell us about a unique destination you've visited on board EUROPA and what made it special?
They're all unique in their own way, from Zaandam shipyard to Lemaire Channel, and from Salvador de Bahia to Pohnpei in the Pacific ocean.
I know there will be more unique ones to come. I just try to keep enjoying all of it.
What's the most memorable moment you've experienced while sailing on Bark EUROPA?
The moment we ran out of potatoes on the Epic trip from Ushuaia non stop to Scheveningen.
What is the most important lesson you've learned from your experiences on Bark EUROPA?
You can't do everything by yourself, even if you're as stubborn as I can be sometimes.