Culinary Waves: by Chef Mary Beth Lawton Johnson I remember when the desserts of the past had all the combined elements that revolved around nothing but sweet, soft and crunchy.…
Culinary Waves: by Chef Mary Beth Lawton Johnson Too often the newbie graduate of a culinary program or certification curriculum has the idea they deserve top dollar entering the market as…
Culinary Waves: by Chef Mary Beth Lawton Johnson We need energy to move, to walk, to talk, to think. We even need energy to sleep. And as yachties, we usually…
Culinary Waves: by Chef Mary Beth Lawton Johnson London has long been filled with restaurants serving Indian cuisine, and today most other major cities have restaurants serving regional variations of…
Culinary Waves: by Chef Mary Beth Lawton Johnson I recently had a night off and went to a very fancy seafood restaurant to experience cuisine that centered around sustainably sourced…
Culinary Waves: by Chef Mary Beth Lawton Johnson Now more than ever, health practitioners are paying attention to the effects of food on medicines — specifically, which foods interfere with…
I call it “fugly fruit” — you know, those odd-shaped or prickly things that sometimes look like a furry family pet that needs to be walked. We’re talking about fruits…
Culinary Waves: by Chef Mary Beth Lawton Johnson So many chefs in yachting try to stay abreast of culinary trends to make their food cutting edge, but how many of…
Culinary Waves: by Chef Mary Beth Lawton Johnson We as yachties are surrounded by saltwater. We swim in it, fish in it, boat in it. We scrub our bodies with…
There’s something about Springtime that gets our cleaning juices flowing, even in the constantly-being-cleaned world of yachts. But what about the galley? Sure, chefs and stews regularly clean the walk-ins,…