Any foodies looking for work?

“In Australia, a senior submarine cook with more than six years of experience earns $200,000 [Australian] (about $187,000 U.S.) per year, the same as a junior admiral,” says Walletpop.com. “The base pay is $58,806 per year, but the key is in the bonuses, which include a capability bonus of $40,000, seagoing allowance of $22,254, submarine service allowance of $26,703, and a bonus of $50,000 a year just for showing up for work, because the job is listed as ‘critical to the navy.’ ”

I'd guess submarine cuisine isn't quite as challenging as, say elBulli or French Laundry.

It was submarine cuisine that ruined Gene's taste for chicken, beans and a few other things. He said the chicken was always raw, and the beans were awful. When he got home, all he wanted was spaghetti and meatballs. I did not know him then but he told me all about it. It took me a long time to reintroduce chicken, beans, and less salt into his diet. Hopefully, it has improved since the Korean war. Of course, he was not in Australia.

I can imagine that the wine storage is the perfect temp and humidity.