The Triton

Chef Mary Beth Lawton Johnson

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

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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.

Culinary Waves: Not much to beef about when it comes to cooking tenderloin

Culinary Waves: by Chef Mary Beth Lawton Johnson In a yachting career that has spanned decades on board various private and charter yachts, I have cooked my …

Culinary Waves: Elevate the usual continental buffet to a breakfast of champions

Culinary Waves: by Chef Mary Beth Lawton Johnson I’ve been rethinking the continental breakfast lately. I believe it can be elevated to a healthier morning …

Culinary Waves: Baking underway can be tricky

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 nice. …

Culinary Waves: Don’t chicken out on lamb, but mutton is another matter

Culinary Waves: by Chef Mary Beth Lawton Johnson Americans tend to eat less lamb than Europeans, and one theory says that it’s because U.S. soldiers during …

Culinary Waves: More than one way to cook a holiday turkey

Culinary Waves: by Chef Mary Beth Lawton Johnson Nothing says holidays like fresh baked or roasted turkey, cranberry, dressing and stuffing. Wait, didn’t we …

Culinary Waves: Mise en place, precision dicing important galley skills

With the boat show season upon us, the time for new crew is perhaps a twinkle in the captain’s eye. In my next few columns, we’ll take a look at some …

Culinary Waves: For best gluten-free baking, stock up on flour-starch blends

Culinary Waves: Chef Mary Beth Lawton Johnson Gluten-free baking is not a one-flour-fits-all endeavor. But do we really have to keep all those different flours …

Culinary Waves: Crew sharing galley doesn’t have to be a recipe for disaster

Culinary Waves: by Chef Mary Beth Lawton Johnson I’m in the galley cooking, and in comes the bosun. It’s his duty to cook for the crew tonight. Tied up …

Culinary Waves: Keep food fresh with rotation, labels

Culinary Waves: by Chef Mary Beth Lawton Johnson There are several important concepts for chefs to keep in mind in relation to food rotation. For …

Culinary Waves: Multipurpose tools make most of tight galleys

Culinary Waves: by Chef Mary Beth Lawton Johnson Space is so limited on board that finding room to stash one more thing in the galley can be quite daunting. …

Editor’s Picks

Derecktor inks deal for large yacht yard in Ft. Pierce

Derecktor inks deal for large yacht yard in Ft. Pierce

By Dorie Cox After five months of negotiations, Derecktor Shipyard signed a deal on April 16 to develop a 12-acre parcel of property in …

23rd Triton Expo welcomes more than 800 for networking

23rd Triton Expo welcomes more than 800 for networking

More than 800 captains, crew and yacht industry professionals networked at the Triton Expo last night. The 23rd installment of the event …

News in the brokerage fleet: Carolina, Status Quo sell; Valerie listed

News in the brokerage fleet: Carolina, Status Quo sell; Valerie listed

Yachts sold M/Y Carolina, a 158-foot (48m) Feadship launched in 1997, sold by IYC broker Mark Elliott, who represented the seller, and …

Crew Compass: Hiring based solely on looks

Crew Compass: Hiring based solely on looks

Crew Compass: by Lauren Loudon It’s that time of year when boats are winding down from their winter Caribbean season and preparing …

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