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: 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 …

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 …

Editor’s Picks

Owner’s View: Not the recommended procedure for captain, crew career in yachting

Owner’s View: Not the recommended procedure for captain, crew career in yachting

Owner’s View: by Melvyn Miller Decades ago, I was berthed in Cape May, New Jersey, next to a flush-deck motoryacht run by a mature …

FLIBS19: Show’s economic impact jumps 50 percent

FLIBS19: Show’s economic impact jumps 50 percent

The 60th annual Fort Lauderdale International Boat Show, held Oct. 30-Nov. 3, 2019, generated $1.3 billion in economic impact in the state …

Yacht bosun chooses to think like an owner, not spend like one

Yacht bosun chooses to think like an owner, not spend like one

By Bosun Alex Kempin I know, yet another article about personal finance and someone telling you to do something you will never do. I …

Yacht sinks off Savannah, five rescued

Yacht sinks off Savannah, five rescued

The U.S. Coast Guard rescued five people after the vessel they were on allided with the north Savannah jetties on Monday night. At …

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