Top Shelf: White Chocolate Mirror Glaze
Top Shelf: by Chef Mark Godbeer Chefs aboard megayachts are not only in the limelight, on many occasions we have to be the limelight. Everyone has to eat, …
Mark Godbeer
Mark Godbeer, a culinary-trained chef from South Africa, has been professionally cooking for more than 11 years, 9 of which have been on yachts (chefmarkgodbeer.com).Author Archives
Culinary Waves: Yachting bears hard workers prepared for success
Culinary Waves: by Chef Mark Godbeer Yachting – my life for 15 years, a life I would not change for anything. I wouldn’t call myself “old school.” I …
Top Shelf: Coconut and thyme short-crust pastry
Over the past few years, my preference sheets have become more and more restricting as awareness of popular food trends and allergies increases. This means …
Top Shelf: Coconut and vanilla chia pudding
Top Shelf: by Chef Mark Godbeer This world is heading down the healthy road (finally). Most guest preference sheets over the past few years request healthier …
Top Shelf: Spicy, Smoky, Zesty Falafels
Top Shelf: by Chef Mark Godbeer How often do we chefs/cooks/stews stand in front of our galley fridges, doors wide open, hoping for a lunch, dinner or hors …
Top Shelf: Blueberry Butter
Top Shelf: by Chef Mark Godbeer Working on yachts affords us the ability to travel the world and sample local foods and trends. I love it. To me it’s one …
Top Shelf: Mixed Chili Relish
Top Shelf: by Chef Mark Godbeer Over the years, I have worked on and visited many boats, and there are always those obvious components that frequent every …
Top Shelf: Savory Breakfast Donuts
Top Shelf: Chef Mark Godbeer If you gathered 100 chefs into a room and asked those who enjoyed cooking breakfast to raise their hands, chances are likely that …
Roasted butternut and grilled chicken chop salad
By Mark Godbeer With the ever-increasing dietary restrictions arising amongst crew and guests these days, it can get taxing on my brain to sate the varying …
Garlic-and-Herb Beer Can Chicken recipe
Every month for the past three years, I have written recipes on how to cook dishes for charter guests or crew. Well, chefs, this one is for you. As crew, we …
