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: 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 …

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 …

Editor’s Picks

Motoryacht Loon’s crew works unique ‘charter’ after Hurricane Dorian

Motoryacht Loon’s crew works unique ‘charter’ after Hurricane Dorian

Story and photos by Dorie Cox “It was just like charter,” said Capt. Paul Clarke of M/Y Loon. “But instead of champagne, we were …

The Triton photographer takes photos of Grand Bahama from airplane

The Triton photographer takes photos of Grand Bahama from airplane

David Reed, founding publisher of The Triton, arrived at Abaco, Bahamas, with M/V True North, which left Fort Lauderdale on Sept. 8 for a …

The Triton on island after Hurricane Dorian tears through Marsh Harbour

The Triton on island after Hurricane Dorian tears through Marsh Harbour

David Reed, founding publisher of The Triton, stepped ashore at Marsh Harbour on Sept. 11 and shared these photos, noting he had never …

Pacific Hope brings medical and more to northern Bahamas

Pacific Hope brings medical and more to northern Bahamas

By Dorie Cox; Photos by Josh Ritchie The 182-foot M/V Pacific Hope left the Dominican Republic on Sept. 5 to head toward the northern …

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