 What does the narrator seem to think makes a good cook on a spacer?
Food, on the other hand, is a challenge shipmen face three times a day, so central to their thoughts that a history of sea-faring can be read from a commissary list. Should any groundsman dispute the importance of belly-furniture in history—whether it be exterminating whales, or introducing syphilis to the Fiji Islanders, or settling the Australian littoral with cross-coves from Middlesex and Hampshire—he is referred to the hundred-and-first chapter of Moby Dick , a book spooled in the amusement tanks of all but the smallest spacers. The Triton made her underwater periplus of Earth with a galley stocked with frozen pizza and concentrated apple-juice. The earliest men into the vacuum swallowed protein squeezings from aluminum tubes, and were glad enough to drop back to the groundsman's diet of steak and fried potatoes. The Ship's Cook, the man who accomplishes the daily miracle of turning offal into eatables, is in many ways the most vital man aboard a spacer. Cooking aboard a spacer is a job combining the more frustrating tensions of biochemistry, applied mycology, high-speed farming, dietetics and sewage engineering. It's the Cook's responsibility to see that each man aboard gets each day no less than five pounds of water, two pounds of oxygen, and one-and-a-half pounds of dry food. Twelve tons of water, oxygen, and food would have filled the cargo compartments to bursting, and left a small ship like the C. P. Sale no reason to reach for Mars.
 They are willing to be creative in addition to an attention to detail
 Someone who can get food out as fast and as consistently as possible  They can bring people together in conversations about food  They are willing to be creative in addition to an attention to detail  They are able to make meals to help the crewmates lose weight