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.

Author Archives

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.

Bring outdoors in with salt; uses, varieties are immense as the seas

I opened my galley cupboard yesterday and saw jars of English Maldon, French sel, Kosher salt, pink Hawaiian, rock salt, some regular table salt, and a few …

Plan, enlist mates, step back before feeding crew family

Imagine being a single parent who works in a restaurant, cooking all day, and then going home to cook for a family waiting and hungry. If that seems familiar, …

First rule of cooking with wine: Make sure you like to drink it

The whole idea of cooking a really great dish is to build a flavor profile, one that the guests onboard will love. Chefs know how to create layer upon layer of …

Pour some sugar on me baby, but not artificial flavors

I bet if you went into your baking cupboard onboard, you would find a number of different sugars. We stock several kinds because recipes call for different …

Experience, comparisons, benefits weigh in salary talks

The interview went well and the captain has made a job offer. What remains is to agree on a salary. Is the offered salary acceptable? It’s a tough question …

Summer truffles bring memories and flavors

I met a dear friend in New York recently and out of his coat pocket he handed me a package of aluminum foil. He hid it going through customs, which is not …

As the chef, scheduled upkeep and necessary evils

Usually, a yacht chef is in a department of one. On larger yachts, there can be a crew chef or a sous chef, or both. And with larger numbers of souls in the …

Crew interview may not include the captain

As a chef looking for work, you’ve been selected to interview for a job. Congratulations. So you show up with your best face forward. You are so prepared and …

Prevent foodborne bacteria from sickening crew and guests

Recently, a friend on a yacht suffered a foodborne Illness. He toughed it out, thinking he had a stomach flu or virus of some sort. Needless to say, he did not …

Get beyond the typical to showcase mango’s flavor

There is nothing more exotic and fulfilling than a juicy ripe mango to eat during the warmer months. I love this fruit. What I truly love about the versatile …

Editor’s Picks

Crew Compass: Crew can curb ocean pollution

Crew Compass: Crew can curb ocean pollution

Crew Compass: by Lauren Loudon It’s hard to pinpoint exactly what it is that defines my love for the ocean, but there are several …

Yachties invited to ‘Spin for a Cause’

Yachties invited to ‘Spin for a Cause’

Young Professionals in Yachting have put out the call for the marine industry to unite on Aug. 16 for an afternoon of fun and exercise to …

Top Shelf: Rice paper rolls with green mango, shrimp and avocado

Top Shelf: Rice paper rolls with green mango, shrimp and avocado

Top Shelf: by Chef Tim MacDonald Some 30 years ago, on Richmond’s Victoria Street in Australia, the Vietnamese rice paper roll was a …

Latest news in the charter fleet: Tranquility now with CN

Latest news in the charter fleet: Tranquility now with CN

News in the charter fleet M/Y Tranquility, a 300-foot (91.5m) Oceanco launched in 2014, available for summer charter in the western Med …

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