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: Getting proficient in portion control

The past 30 years has seen an increase in portion sizes, which is one of the main causes of obesity. If the chef has portion distortion when it comes to …

Culinary Waves: Commit to body repair on board

Culinary Waves: by Chef Mary Beth Lawton Johnson As yachties, we are used to doing things to their best. We do everything to make sure we keep our resumes in …

Culinary Waves: How to clean your galley

Culinary Waves: by Chef Mary Beth Lawton Johnson Cleaning the galley usually begins with either a special cloth (eco-friendly versus paper towels) and a spray …

Culinary Waves: A new normal in the galley after COVID

Culinary Waves: by Chef Mary Beth Lawton Johnson COVID-19 certainly has made being a yacht chef challenging. Everything we buy from a third party such as a …

Culinary Waves: Raise the health bar on board

Culinary Waves: by Chef Mary Beth Lawton Johnson As yacht chefs, our goal is to present award-winning cuisine – but not with the added fat, calories and …

Culinary Waves: Recognizing, managing stress crucial skill for yacht crew

Culinary Waves: by Chef Mary Beth Lawton Johnson Stress. Chefs feel it with the ticking of the clock, when the timing of food prep is not precise, or an …

Culinary Waves: Nutrition, time management, sanitation courses boost chefs’ CVs

Culinary Waves: by Chef Mary Beth Lawton Johnson Just as captains and all deck crew need to take courses to maintain their licenses on board, chefs need to …

Culinary Waves: Chefs can stay at the top of their game with a little due diligence

Culinary Waves: by Chef Mary Beth Lawton Johnson While in the galley this coming year, do your due diligence to keep yourself abreast of the changes in the …

Culinary Waves: What’s Christmas without cookies?

Culinary Waves: by Chef Mary Beth Lawton Johnson They only come once a year – the wonderful, glorious holidays when you can create memorable desserts. For …

Culinary Waves: The perfect Thanksgiving turkey

Culinary Waves: by Chef Mary Beth Lawton Johnson Not everyone gets to return to their roots for the holidays, but you can bring your roots to the yacht and …

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Latest news in the fleet: Rhine sells; Asteri listed; La Pellegrina with CNI

Yachts sold M/Y Rhine, a 131-foot (40m) Sunseeker launched in 2012, by Northrop & Johnson brokers Jim Poulsen and Gregg Dagge, who …

Owner’s View: Dressing the ship on occasion

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Triton Exclusives

ABM gives Bahamas update

ABM gives Bahamas update

Joe Dargavage, vice president of the Association of Bahamas Marinas, gave attendees of last week’s Triton Virtual Networking event an …

New lift coming together at Derecktor Fort Pierce

New lift coming together at Derecktor Fort Pierce

It’s happening, and it’s going to be big. That’s the sense one can get as they see the buildout of the new Derecktor Fort Pierce …

COVID, fires, lawsuits, obituaries among top stories of 2020

COVID, fires, lawsuits, obituaries among top stories of 2020

Yacht captains and crew -- as well as other yachting professionals -- found lots of news of interest on The-Triton.com last …

Ending weird 2020 in the Exumas

Ending weird 2020 in the Exumas

At the beginning of this pandemic, I went into panic mode and pondered what my options were, seeing as I expected this to totally stall …