I've seen the 5 gallon buckets if hard cooked eggs and of the poached ones. I think that why I don't like the little poaching pans with the cups, they look like those. A poached egg isn't supposed to be that perfect, and it's not that hard to do.
But I was surpirsed at the Sysco Food Show in Seattle last spring--I do believe you could do my job using totally prepared foods.
A Capt. wandered over from one of the other vessels in port and was talking about the neat pot roast they had --already cooked. For crying out loud, season it brown it, toss in a roasting pan with some aeromatics, wine, cover and roast. You have a lovely piece of meat with the good stuff to make gravy!!!
I do keep a supply of frozen pastas, puff pastry, and a few other things for panics. I love the IQF berries and fruits.
There are pages of frozen soups, every Mexican entree you can think of, frozen cookies and buckets of cookie and muffin dough. Premade desserts that are very expensive and I when I have had left from another cook, some aren't very good.
I'll pass on the pig brains too!! Check out canned cheeseburger on the Late Night Forum?