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: Travel with your own tools

Culinary Waves: by Chef Mary Beth LawtonJohnson I have been on Spartan charter trips when a guest wanted a cake and I didn’t have a basic cake pan – …

Culinary Waves: The canapé is in a class of its own

Culinary Waves: by Chef Mary Beth Lawton Johnson To a yacht chef, no dinner party is complete without passed appetizers, from skewers to food shooters, dips …

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 …

Editor’s Picks

Newport19: Charter show opens today

Newport19: Charter show opens today

Crew from more than 20 yachts worked hard to keep the raindrops at bay at Newport Shipyard this morning as the annual Newport Charter Show …

Crew Compass: Cruising  brings joy in places we had not expected

Crew Compass: Cruising brings joy in places we had not expected

Crew Compass: by Lauren Loudon Being offered a new job is always an exciting time and, as I’ve mentioned previously, there are …

Engineer’s Angle: Engineer key to safety on a yacht

Engineer’s Angle: Engineer key to safety on a yacht

Engineer's Angle: by JD Anson Whether tied to the dock or a thousand miles from shore, the safety of boat and personnel are of …

Crew Eye: Detail is the name of the game for yacht chefs

Crew Eye: Detail is the name of the game for yacht chefs

Crew Eye: Photos by Stuart Pearce Chef competitions highlight the intricate details of the work of top-tier yacht chefs for the public …

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