The Triton

Business

Former crew feed crew, give back

ADVERTISEMENT

By Lucy Chabot Reed

Two former yacht crew who started a catering business in South Florida years ago have shifted their focus during the pandemic as events have been cancelled all over the world. 

Chef Dirk de Cuyper and former Purser Allison Morgan of Eten Food Co. have refocused energy on their crew catering service, supplying yacht crew holed up on their yachts with fresh lunches and dinners.

And for every order, Eten will donate a meal to someone in need in the community.

“It’s been really successful with the community, and I thought yacht crew would like to participate in it, too,” Morgan said.

Eten’s Community Meals program provides donated meals for first responders at Broward Health or to cancer patients through Gilda’s Club, donated by families and customers who order through Eten’s Meals to Go, Family Meal and now Crew Catering Service programs.

The meals are just what yacht crew are used to.

“They are absolutely terrific,” said Chief Stew Bugsy Drake of a 50m yacht in a South Florida shipyard. “The crew can’t comment enough. The portion sizing, the ratio of veggies to carbs to protein, everything is super spot on.

“And we all commented on how much healthier it’s made us feel in lockdown,” she said. “We can’t go to the gym or go for long runs, and eating these meals has left us feeling light but satisfied.”

Although all of Eten’s meal programs are available, Morgan recommended yacht crew order through its Crew Catering Service, especially since crew often have various dietary restrictions. 

“It’s like we replace the chef onboard,” she said. Eten can deliver lunch and dinner for crew to share — much like the chef would do — or individually boxed. “And we can do weekend food like the chef would make.”

Drake agreed. With seven crew onboard and nearly as many dietary preferences, she has ordered the food individually packed instead of family style, and the meals all arrive with labels and name tags.

“It’s excellent value for the money,” she said. “As a chief stew and not having a chef onboard at the moment, it has taken such a load off. It’s worth it a hundred times over.”

Just as South Florida was locking down in mid-March, Morgan and de Cuyper were moving Eten into its new catering kitchen in northern Fort Lauderdale. After about eight years with a storefront on Las Olas Boulevard, the company moved into temporary space a few years ago and planned to concentrate its business more on catering and events.

COVID-19 changed all that, Morgan said.

“Let’s get together as the yachting community and treat those who really need our help right now.”

Lucy Chabot Reed is publisher of The Triton. Comments are welcome below.

About Lucy Chabot Reed

Lucy Chabot Reed is publisher and founding editor of The Triton.

View all posts by Lucy Chabot Reed →

Related Articles

Take It In: Pro’s and con’s of the ketogenic diet

Take It In: Pro’s and con’s of the ketogenic diet

Take It In: by Carol Bareuther The ketogenic diet was first a hot topic when it was introduced in the 1920s. Physicians at the time found that the high-fat low-carbohydrate diet put patients into …

From the Bridge: Do not mess with yacht crew meals

From the Bridge: Do not mess with yacht crew meals

Attendees of The Triton’s From the Bridge discussion for this issue are, back row from left, Capt. Chris Boland of M/Y Angela Dawn, Capt. Robb Shannon of M/Y My Maggie, and Capt. Chris Wills of …

Culinary Waves: What’s Christmas without cookies?

Culinary Waves: What’s Christmas without cookies?

Culinary Waves: by Chef Mary Beth Lawton Johnson They only come once a year – the wonderful, glorious holidays when you can create memorable desserts. For some yachts, it’s a traditional …

Yacht captains share what COVID-19 has done to their world

Yacht captains share what COVID-19 has done to their world

By Dorie Cox and Lucy Chabot Reed As information changes quickly for yacht crew in a COVID-19-pandemic world, The Triton reached out to hear from the captains in charge. As of late last week, …

Culinary Waves: Feeding people gets tricky in power outage

Culinary Waves: Feeding people gets tricky in power outage

Culinary Waves: by Chef Mary Beth Lawton Johnson I flew back to South Florida from the yacht to prep my house for Hurricane Dorian, and while waiting it out with my fur babies and friends, I …

New owner revamps, reintroduces Lewis Marine

New owner revamps, reintroduces Lewis Marine

By Lucy Chabot Reed Fort Lauderdale-based Lewis Marine Supply, a 62-year-old chandlery, hosted an open house on Thursday to welcome back old clients. With new owners and operators since early …

Comments

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

This site uses Akismet to reduce spam. Learn how your comment data is processed.