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 …
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.Author Archives
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: 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. …
Culinary Waves: Choice of fat depends on heat, flavor
Culinary Waves: by Chef Mary Beth Lawton Johnson I have used many different kinds of cooking oils on board, from heart-healthy canola oil made from the canola …
Culinary Waves: Dehydration real when busy crew ignore thirst
Culinary Waves: by Chef Mary Beth Lawton Johnson It started with the feeling of being light-headed and dizzy, then progressed to leg cramps. Later that night, …
Culinary Waves: A dose of savory balances out sweet desserts
Culinary Waves: by Chef Mary Beth Lawton Johnson I remember when the desserts of the past had all the combined elements that revolved around nothing but sweet, …
Culinary Waves: Chef’s worth on board rests on value as a team player
Culinary Waves: by Chef Mary Beth Lawton Johnson Too often the newbie graduate of a culinary program or certification curriculum has the idea they deserve top …
