We Are MSC: Chief Cook Joseph Baiza
29 August 2025
WE ARE MSC --
We Are MSC: Chief Cook Joseph Baiza
This week’s “We Are MSC” highlights San Diego native Joseph Baiza, the chief cook aboard Lewis and Clark-class dry cargo ship USNS Richard E. Byrd (T-AKE 4).
How long have you worked with MSC?
I retired from the U.S. Navy after 21 years and have spent more than 19 years with MSC. My father was also a cook in the Navy. My dad joined after World War 2 and retired in 1967. My brother was also in the Navy and joined at 19.
What is your job aboard USNS Richard E. Byrd?
I am the chief cook. It’s almost the same as the Navy, we’re here to make the crew happy as much as we can. We have a lot of awards for the job we’ve done: how we uphold the policies, the cleanliness, and how we provide service to the crew, which helps with their morale. We cook all dishes: American, Italian, Mexican dishes, etc.
What do you enjoy most about working with MSC?
I like showcasing our department when visitors come out here, such as inspectors. I like to show the cleanliness, the recordkeeping, and the way we prepare the meals, the way we do service. We have a lot of pride in our work and pride in our ship. My career at MSC has been a joy. Now I’m trying to teach some of the younger cooks how to do our business the proper way, because the time will come when I hang up my jersey.
What has been your favorite memory while working at MSC?
I like seeing places that I didn’t get to experience while in the Navy. In the Navy, I was always a West Coast Sailor. With MSC I’ve been stationed in Europe, so got to experience that part of the world, just going around different places and experiencing different cultures.
As a staff member how do you support the MSC mission?
We’re here to feed and support the crew; however way they need it—it helps with morale. We do pizza night twice a week when we’re underway. Sometimes we do special meals like Mongolian barbeque. Sometimes we cook out during a steel-beach picnic. These help boost the morale of the crew.