Pioneering Excellence: Christian Ioannou’s Vision for MCTC
In this interview, Christian Ioannou, CEO of MCTC, shares his journey in the maritime catering industry and the founding vision that has driven the company since 2012. He discusses the evolution of MCTC, highlighting the importance of tailored solutions and partnerships in enhancing crew welfare and operational efficiency. With a focus on sustainability and innovation, Ioannou outlines the company’s commitment to revolutionising onboard dining experiences and promoting the well-being of seafarers. As MCTC continues to adapt to industry challenges and customer needs, Ioannou’s leadership philosophy and dedication to corporate social responsibility set the tone for the company’s future growth.
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Founding Vision: Can you share the inspiration behind founding MCTC and how the company has evolved since its inception in 2012?
Having worked for ship management and ship-owning companies since 2004, a vital part of my duties as a Catering and Training Supervisor was to visit vessels worldwide, travel with the vessels to ensure that the needs of the crew were met, and create a supportive network as part of my crewing responsibilities. After spending significant time with the entire crew on board, from the Captain to the Cadets, it became evident that both the Deck and Engine departments had the necessary support from their office to address any challenges or requests they might face. However, the catering department lacked an assigned person ashore to communicate with and provide support for any challenges they might encounter.
My background in Culinary Arts, having graduated in Germany, allowed me to offer the necessary support to cooks remotely after returning to the office from my travels. This experience highlighted the need for better communication and support for the catering department while they were on board, facing various challenges.
In 2012, I founded MCTC to address this gap, and we have since evolved into one of the main players in catering management and training in our industry. Serving over 1,100 vessels and supporting our clients with all their catering needs—from supply chain management and training initiatives to motivational and wellbeing programs—has established us as one of the leading catering management and training companies in the maritime industry today.
Catering Competency Development: MCTC offers a Catering Competency Development Programme. Can you explain what this program entails and how it benefits the crew members onboard?
This program is the flagship initiative of MCTC and marks the beginning of our journey in 2012. Over time, it has evolved into a highly valuable service that we now offer to our clients free of charge as part of our Catering Management and Training packages. The program includes a variety of components such as training packages (both ashore and on board), motivational programs like nutritional support for the crew and their families, webinars, onboard visits, distance coaching while the crew is at sea, digital platforms with access to thousands of recipes and menus, digital supply chain management, standardisation processes for the catering department, green agenda initiatives, and much more.
Simply attending a short onshore course and checking a box is, in MCTC’s view, not the solution to the issues concerning proper meal standards in our industry. Our philosophy is holistic support—ashore, on board, at home, and at sea—not only for the crew but also for their families. Changing life habits cannot be achieved through a simple onshore upgrading course but requires a comprehensive 360-degree support package for the crew and their loved ones.
Partnerships and Collaborations: MCTC has partnered with several major shipping companies, such as TORM and Hapag-Lloyd. How do these partnerships enhance your services and what have been some key successes?
It is extremely valuable to us to have clients with such strong market reputations as TORM, Hapag-Lloyd, Navigator Gas, Hafnia Tankers, BW LPG, Teekay Tankers, and many others. All of our clients share our commitment to creating a better working environment and promoting healthier living on board their vessels. We LISTEN to our clients. Instead of offering a standardised package of services, we take the time to understand what is important to them. We then design and tailor our offerings to meet their specific needs, ensuring they receive the best possible service.
We present our clients with a detailed project plan, guaranteeing that everything we promise to deliver is completed ahead of schedule, with set milestones throughout the year. We have received very positive feedback from clients regarding the reduction of diet-related chronic diseases on board and the promotion of healthier eating habits. While these results cannot be achieved overnight, we are fully committed to our clients for the long term, and for that, we need their ongoing support.
There must be a good reason why more than 1,100 vessels of clients have entrusted us with this important task in the very short period of five years.
Impact of Nutrition on Crew Well-being: How does providing nutritious meals impact the overall well-being and productivity of the crew, and what measures does MCTC take to ensure high nutritional standards?
Let’s face it: the only thing that one looks forward to when on board a vessel is mealtime. If these meals are not up to standard or do not remind the crew of home, it can be a demotivating factor for many. When do we connect with each other? During dinners. Families always come together on holidays and during mealtimes. The same applies to our colleagues on board the vessels. They are far away from home, and their closest companions are the rest of the crew members. They need to spend time together and connect. This can only be achieved during mealtimes.
However, imagine if the meals served on board are of poor quality. The whole experience is destroyed; connections are not made, and the meal experience becomes counterproductive. Apart from the social aspect related to meals, a balanced diet is a necessity.
We need to ensure that everyone on board has access to a balanced diet that the cooks may sometimes struggle to provide. This is where we offer our support and guide the cooks by sharing menus that are appropriate for the nationalities on board, while also considering religious requirements.
Each daily menu must be developed to ensure that all crew members have access to healthy, balanced meals. Our goal is to design menus that meet daily nutritional recommendations and provide guidelines on how to prepare nutritious meals. The daily challenges they face significantly influence their health and well-being. The high demands of their work schedules often force them to rush through meals and choose ready-made food that is high in sugar, fat, and calories.
We emphasise educating all crew members on how to choose healthy foods and provide them with alternative options to meet their nutritional needs. We support them on a personal level regarding their dietary requirements based on their health history to avoid deficiencies and address possible health conditions. Knowledge is one of the greatest assets because it can influence them to change their lifestyle and prevent the development of chronic diseases.
Sustainability Practices: What sustainability initiatives has MCTC implemented in its catering services to reduce food waste and promote environmentally friendly practices?
MCTC is actively advancing sustainability in its catering services through several key initiatives. The company implements customizable 4-week cycle menus via its Estia platform, providing access to over 1,000 weekly menus and 2,000 recipes. This approach helps manage food waste by catering to specific dietary needs and using the planning calendar tool to create precise requisitions, ensuring that only necessary ingredients are ordered and prepared.
Additionally, MCTC is developing a Carbon Emissions Database for every food product on its requisition list, set to be available by the last quarter of 2024. This database will empower clients to make environmentally conscious food choices.
In an effort to reduce single-use plastics, MCTC is conducting case studies with vessels equipped with water filtration systems to monitor reductions in plastic bottle usage. The company has also signed the IMPA SAVE Pledge, committing to eliminate single-use plastic drinking water bottles on board by 2025.
Moreover, MCTC has assessed its suppliers’ environmental practices through a comprehensive survey, leading to initiatives that encourage the use of biodegradable wrapping film, reusable materials for pallet packaging, and other eco-friendly practices. These efforts are supported by ongoing educational initiatives that drive behavioural changes among collaborators, ensuring a sustainable supply chain and reducing the overall environmental impact of MCTC.
Training and Development: How does MCTC ensure that its galley staff are well-trained and up-to-date with the latest culinary skills and safety protocols?
At MCTC, we believe that onboard meals are vital not just for taste but for the health, safety, and well-being of the entire crew. Founded in Cyprus in 2012, we’ve grown into a global leader in maritime catering management, driven by a mission to revolutionise onboard dining through culinary excellence and thorough safety standards. Our team, including former chief cooks with onboard experience, provides continuous support to galley crews, ensuring they maintain high standards. We also create a safe space onshore where galley staff can seek assistance, addressing challenges and fostering their ongoing development.
Comprehensive Training Programs
MCTC’s training programs equip galley staff with the latest culinary skills and safety protocols to meet the diverse needs of seafarers. Our 360-degree development program offers tailored courses for both onshore and offshore settings, including:
Safe Food Handling and Nutrition Course: This e-learning program emphasises the importance of food safety and nutrition, ensuring that all meals prepared onboard meet the highest standards of health and safety. Following the completion of this course, MCTC conducts post-course feedback to monitor the performance of galley crews, ensuring they maintain high standards. If areas for improvement are identified, further training or guidance is provided.
Onshore Courses: Our onshore training includes both theoretical and practical sessions aimed at improving the skills of cooks. These courses focus on areas such as efficient kitchen management, cooking methods, menu planning, and baking, all designed to enhance meal variety and nutritional quality onboard.
Trade Tests: To ensure that galley crews are equipped with the required knowledge and skills, we offer trade tests that assess their competencies in galley operations. These tests help identify areas where additional training might be needed, ensuring that crew members are fully prepared to meet the demands of their roles.
Briefings: MCTC conducts online briefing sessions prior to galley staff’s embarkation to their vessels for their next assignment. These sessions cover the vessel’s catering management performance, any past challenges, the progress of the onboard courses, a demonstration of MCTC’s software, and provide an opportunity for participants to ask questions.
Customised Training and Special Training Activities: Recognising that each vessel and crew may have unique needs, MCTC offers customised training. These specialised programs can be delivered both onboard and onshore, addressing specific challenges and requirements to ensure that our clients receive a tailored approach to culinary excellence.
Ongoing Support and Innovative Initiatives
MCTC’s commitment to excellence extends beyond training. We also engage our clients’ crews through a variety of initiatives designed to foster continuous learning and improvement:
Cooking Competitions: MCTC invites catering staff aboard their vessels to participate in motivational cooking competitions during the festive period at the end of the year. A subject is announced each year, and the catering staff from each vessel are eligible to participate. The winner from the customer’s fleet receives an award from MCTC, promoting culinary excellence and healthy competition.
Webinars: We offer quarterly webinars that cover topics such as health and nutrition, food safety management, culinary development, and more. These webinars provide an interactive platform for crew members to learn and ask questions about the presented topics.
Onboard Visits: Our culinary training consultants visit vessels to spend time with the catering staff, offering support in all catering-related areas. During these visits, issues such as menu development, recipes, safe food handling, challenges in the galley, food waste, and inventory management are discussed. After the visit, MCTC provides a comprehensive report and detailed feedback to the customer.
Cook’s Day: Celebrated on May 30th, Cook’s Day is dedicated to the cooks on board vessels. We organise an event where any crew member can cook or bake to show appreciation to their cook, fostering a sense of community and recognition.
Newsletters: We issue biweekly newsletters prepared by our experienced food nutritionists, food technologists, and culinary training consultants. These newsletters provide valuable insights on healthy living, nutrition tips, and proper food storage techniques, directly supporting the wellness of your crew.
Adapting to Challenges: The maritime industry faces various challenges, including those brought by the COVID-19 pandemic. How has MCTC adapted its services to meet these challenges?
We were fortunate that most hybrid working methods had already been implemented at MCTC prior to COVID-19. When the announcement came that we should all stay at home, it took only a few hours to close the office and transition operations to a remote setup. As a result, MCTC did not face significant challenges in this regard, as processes for working online were already in place. Supporting our clients to ensure that their vessels received all the necessary provisions remained essential. More and more existing clients, as well as new ones, sought our assistance in restricted areas where strict lockdowns were enforced.
Customer Feedback and Improvement: How does MCTC incorporate customer feedback into its service improvement processes, and can you share an example of a significant change made due to customer input?
Solution-based services are central to MCTC’s philosophy. While we offer market-leading packaged services, we also take great care to understand the exact challenges our clients face. Whether it’s optimising the supply chain or developing their cooks and transforming the galleys on board into efficiently run departments, we work closely with clients to develop a customised project plan for the upcoming 12 months.
Throughout our service delivery, our team maintains constant communication with clients to ensure that their expectations are met. A key improvement suggested by one of our clients was to further enhance our reporting. Since then, we have significantly refined the analytical aspects of our client reports, which are now much more comprehensive and have been well-received by our clients.
Future Innovations: What future innovations or new services can we expect from MCTC to further enhance the dining experience and health of seafarers?
We envision taking catering management and training to the next level. Holographic training and remote support for our galley crews are areas we are currently developing. With the rapid improvement of onboard internet connectivity, we are confident that these offerings will soon become a part of our services. Innovation never stops. At MCTC, our philosophy is to reinvest in our value-added services every year to ensure that every single need of our clients is met.
Corporate Social Responsibility: Can you discuss some of MCTC’s corporate social responsibility initiatives and how they contribute to the maritime community and beyond?
MCTC demonstrates a strong commitment to corporate social responsibility (CSR) through a variety of initiatives that benefit the maritime community and society as a whole. At the core of MCTC’s CSR strategy is sustainability, which is embedded in the company’s operations. This includes a focus on environmental stewardship, as evidenced by its adherence to the ISO 9001 and ISO 14001 standards. These standards ensure that MCTC promotes sustainable practices and continuous improvement while fostering social responsibility in all aspects of its business.
Employee well-being is a top priority for MCTC. The company offers various programs to support both physical and mental health, including Stand-Up Paddleboarding (SUP) sessions, rooftop yoga classes, beach volleyball, gym memberships, and one-on-one nutrition consultations with an in-house nutritionist. MCTC also addresses employee mental health
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