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Bryson Bogo Sales – at the interface between bridge and engine room

He doesn’t say much about himself. But as soon as he talks about his everyday life, you can sense that he likes his job – and especially the young people he is responsible for. Bosun Bryson Bogo Sales has been a seafarer since 1996. We spoke with him on the “Al Jasrah” at the Container Terminal Burchardkai in Hamburg.

Nine months at sea, three months at home. That was the old rule of thumb – and one that Bosun Bryson Bogo Sales was happy to say goodbye to. Since he has been working for Hapag-Lloyd with a new contract, he gets two additional months with his family. Of course, to this day, he hasn’t regretted a single day on board, saying “I just love what I do!” But his family still means everything to him. “In the 1990s, it was really hard being apart for so long,” says the amiable Filipino. “But today, thanks to Wi-Fi and smartphones, I can talk to my sons at home every day and even see them.” His home is the island of Bohol, which is famous not only for its fantastic beaches, coral reefs and crystal clear waters, but also for the grassy Chocolate Hills. These 1,700 cone-shaped hills, which are a distinctive feature of Bohol’s landscape, got their name because they look like giant chocolate kisses when dry. Back in cold Hamburg, at least the sun is shining during the interview.

Sales, like so many of his colleagues, has always wanted to go to sea. “I would have liked to become an officer, too,” he says. "But I didn’t pass the exam at the time, so I started as a seaman.” He expresses this without any sadness – and that’s probably also because he is so appreciated by his colleagues for his vast experience and level-headedness. “He looks after the young deckmen and seamen like a father,” interjects Captain Ehab, who has just passed by the office and picked up the last bits of what we were saying. Sales waves this compliment off almost shyly, adding: “I’m just the interface between the bridge and the engine room. In the morning, I report to the chief mate what the situation is and what needs to be done. And then I go back to my crew with our tasks.” Maintenance work, minor and major repairs, cleaning, painting – all of this is essential on board and must be well organised. “Even the smallest mistake can have incredible consequences,” Sales explains. “That’s why I keep a very close eye on my people, but I also help them to get better so they are safer.”
 

Whether Pakistani or Jordanian, Muslim or Christian – for Sales, it doesn’t matter where someone comes from or what they believe. “We all speak English with each other, and everyone has plenty of space to be who they are,” he continues. Of course, it’s nice to meet fellow countrymen on board, he adds, so they can speak in their mother tongue from time to time. “But even that isn’t important during our free time on board, whether playing basketball or table tennis.” When in Hamburg, Sales prefers to spend his free time on shore at the Duckdalben International Seamen’s Club. “You can relax, talk, chat for free and get everything you need. I’ve already bought T-shirts for my boys and magnets showing the Elbphilharmonie,” he says proudly, referring to Hamburg’s magnificent new concert hall overlooking the port. When asked what he thinks about Germans, Sales laughs and says: “I don’t really have much interaction with people here. But my neighbour at home on Bohol is German. He is a good gardener and likes to bring us vegetables he grows himself. And when I take a closer look at his garden and our garden, I can hardly notice a difference.”

So, what grows in the Philippines?
Exotic fruits – such as mangoes, coconuts and bananas – are grown in the Philippines, but vegetables – such as cabbage, carrots, tomatoes and onions – also thrive there year-round. Filipino cuisine is generally mild and multicultural, with Spanish, American and French influences. A typical deseert is “halo-halo”. It is a mix of several ingredients, including shaved ice, mung beans, star apple, coconut strips, chick peas, coloured and sugared gelatine (jelly), and sweet corn. Put a scoop of ice cream on top and add a good shot of condensed milk, and there you have the favourite dessert of most Filipinos.

 

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