Monaco19: Knead to know demonstration at Monaco Yacht ShowSep 26, 2019 by Dorie Cox
By Dorie Cox
Former yacht Chef Ross Hutchinson pulled out a square plastic storage container with his treasured yeast starter for Wednesday’s Russian rye bread baking demonstration during the Monaco Yacht Show.
“Bread takes practice and practice makes perfect,” Hutchinson said As he kneaded dough and lightly coated it with flour at the Captain and Crew Lounge.
“Fortunately, it’s inexpensive,” he said. “You practice And practice again. And throw it away.”
Making bread may look easy, but that’s not always the case.
“Making bread takes determination,” he said. “Don’t let that bread win.”
Dorie Cox is editor of The Triton. Comments are welcome below.
Crew’s Mess: by Capt. John Wampler From time to time, I find a conundrum when it comes to epicurean delights. Take, for instance, truffles. Ask a chef at a
Top Shelf: by Chef Timothy MacDonald No greater experience yet lived was the one experienced on Amevi where, after lunch floating just off Nice, I was whisked away without
Valentine’s Day is here! So whip out those flours, muffin tins and cake pans – but wait, the yacht is leaving and now the weather has turned not so
Top Shelf: by Chef Tim MacDonald I see many a superyacht chef on our many websites who are high-tailing it to Japan or Thailand to do the cooking courses.
Crew’s Mess: by Capt. John Wampler I have been running yachts throughout the Bahamas for over 35 years. When it comes to regional cuisine, there is nothing better than
Mark Rohleder, owner of the popular yachtie bar Waxy’s Irish Pub on 17th Street in Fort Lauderdale, has organized a last-minute clothing drive for the Bahamas. “We have a