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 …
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Author Archives
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: 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 …
Culinary Waves: Energy output depends on fuel input
Culinary Waves: by Chef Mary Beth Lawton Johnson We need energy to move, to walk, to talk, to think. We even need energy to sleep. And as yachties, we usually …
Culinary Waves: Indian cuisine a great onboard theme
Culinary Waves: by Chef Mary Beth Lawton Johnson London has long been filled with restaurants serving Indian cuisine, and today most other major cities have …
Culinary Waves: Fish around for the source of the seafood you serve
Culinary Waves: by Chef Mary Beth Lawton Johnson I recently had a night off and went to a very fancy seafood restaurant to experience cuisine that centered …
