Culinary Waves: The many faces of olive oil
Culinary Waves: by Chef Mary Beth Lawton Johnson I recently returned from visiting my family in Italy. I scoured the shelves of tiny trattorias, stores and …
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: Garden of recipes grows with vegetable, fruit flours
Culinary Waves: by Chef Mary Beth Lawton Johnson The stews would each take a turn to cook for the crew on a particular charter I did once. The only meal they …
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 …
