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Secret to satisfying yacht charter guests’ late night cravings

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You are on charter and the guests have just arrived back onboard after a night out on the town. They ate about 6 hours ago, but are now hungry. What do you have to serve those real late night munchers?

Have you fixed something ahead of time that perhaps the stewardess can serve in no time, or prepare with ease if you have signed off from galley duties for the night?

Remember to keep it simple when you consider what to fix those late night munchie or menu cravings.

Some guests know what they want, so having to figure it out is no big deal. Others just simply want to experience late night food onboard a luxury yacht and be served. I remember having to make Creme Brulee at 1 a.m. not too long ago for a guest who craved it. While still others want the filling pizza at 2 a.m. So, to make your life easier, here are some suggestions to carry you through the night without interruptions from very hungry passengers.

Might I suggest a late night snacking menu to be added to the menu services of the yacht for not only crew but also the clients. It is already in place on large yachts with more than two chefs so has your yacht implemented a menu as such?

For one-chef yachts, remember that you make up the menu you will probably have to make it in the early morning hours. Make it small and easy to fix. For yachts with more than one chef, the menu can be more varied as the chefs are taking turns in rotational cooking during the night and day.

Yachting is all about service and giving the client or owner what they want when they want it. My suggestion is keep it simple and easy for anyone on watch to fix for the guests or crew if it is a one chef kind of yacht.   

Simply offer the menu to the guests upon arrival or have a daily card placed on their bed or dresser early in the morning and have them leave it on their door or in their room or upon leaving the yacht and have a stewardess collect it and pass it on to the chef or person on duty.

Why risk the guests going into the crew area or the galley fridge to find something to eat and ruin a clean galley? Even worse, the crew or guests eating what you had planned to serve the next day.

So a late night menu is a great idea to implement onboard when both guests and crew might get a case of the munchies. Here are a few suggestions for a late night snacking menu.

Tapas

A tapas menu that they can simply order prior to going out and have it waiting in the their room upon arrival. This is a fantastic idea for late night snacking. However, the one drawback is the ability to keep it hot if there is not something already in place to do so. So plan on room temperature or cold tapas for service.

Early morning breakfast ready to order. Here is a great idea, easy to prepare and get it out so you can get some sleep. If the guests have a tendency to order waffles or pancakes then have the batter made up ready to go.

You are on charter and the guests have just arrived back onboard after a night out on the town. They ate about 6 hours ago, but are now hungry. What do you have to serve those real late night munchers?

Have you fixed something ahead of time that perhaps the stewardess can serve in no time, or prepare with ease if you have signed off from galley duties for the night?

Remember to keep it simple when you consider what to fix those late night munchie or menu cravings.

Some guests know what they want, so having to figure it out is no big deal. Others just simply want to experience late night food onboard a luxury yacht and be served. I remember having to make Creme Brulee at 1 a.m. not too long ago for a guest who craved it. While still others want the filling pizza at 2 a.m. So, to make your life easier, here are some suggestions to carry you through the night without interruptions from very hungry passengers.

Might I suggest a late night snacking menu to be added to the menu services of the yacht for not only crew but also the clients. It is already in place on large yachts with more than two chefs so has your yacht implemented a menu as such?

For one-chef yachts, remember that you make up the menu you will probably have to make it in the early morning hours. Make it small and easy to fix. For yachts with more than one chef, the menu can be more varied as the chefs are taking turns in rotational cooking during the night and day.

Yachting is all about service and giving the client or owner what they want when they want it. My suggestion is keep it simple and easy for anyone on watch to fix for the guests or crew if it is a one chef kind of yacht.   

Simply offer the menu to the guests upon arrival or have a daily card placed on their bed or dresser early in the morning and have them leave it on their door or in their room or upon leaving the yacht and have a stewardess collect it and pass it on to the chef or person on duty.

Why risk the guests going into the crew area or the galley fridge to find something to eat and ruin a clean galley? Even worse, the crew or guests eating what you had planned to serve the next day.

So a late night menu is a great idea to implement onboard when both guests and crew might get a case of the munchies. Here are a few suggestions for a late night snacking menu.

 

Fruit tray with dipping sauces

Put together a fruit platter for the guests who want something fresh and clean rather than sugar laden desserts. Be sure to offer sauces in case they want to dip their strawberries in maple syrup or melted chocolate.

Chop ingredients for omelettes or for egg preparations and have it set aside clearly labeled so you can use at a minute’s notice for those omelettes or frittatas or egg dishes.

 

Pizza, pizza

For the seriously hungry, buy the ready made pizza dough found in stores for making a signature pizza or calzone for the ravenous crew or guest. Go ahead and make them up, and freeze them. Put your own personal spin on them and offer it on the menu. Don’t buy the pre-made pizzas. They’re just awful. People appreciate homemade much more.

 

Finger foods

Put together a selection of canapes for the guests to snack on upon arrival in their room. Also think of a selection of finger foods for the younger at heart. Perhaps a crudite platter or a meat or cheese tray or mini dessert plate can be made up and put in the refrigerator for delivery to the rooms when asked.

 

Seafood

Think seafood too, don’t rule that one out. A shrimp cocktail or crudo plate of smoked salmon or caviar with blinis is a must for quick and easy fixings.

 

There is no limit to the imagination of what to have on hand for the late night snackers. Just remember to keep it simple so you can get some sleep too.

Mary Beth Lawton Johnson is a certified executive pastry chef and Chef de Cuisine and has worked on yachts for more than 25 years. Contact her through www.the-triton.com/author/chefmarybethlawtonjohnson.

 

 

About Chef Mary Beth LawtonJohnson

Mary Beth Lawton Johnson is a certified executive pastry chef and Chef de Cuisine and has worked on yachts for more than 25 years.

View all posts by Chef Mary Beth LawtonJohnson →

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