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.

Fall fruits are plentiful, but not all work in every recipe

It’s getting chilly outside and a nice warm apple crisp might be just what the doctor ordered. Looking through the magazines out on the stand, you’d …

Years in galley hone chef’s top 10 list

I can honestly say that my 10 must-haves in the galley have changed over the years. What was once important is not so much anymore. This view also applies to …

Base recipes for last-minute galley emergency

In the last issue I spoke about having an employer who is the consummate entertainer when onboard. It takes planning and tricks to keep abreast of the …

Overcome the challenge of unexpected guests

Do you work for the constant entertainer? This could be your employer, the wife or the girlfriend, but there’s someone onboard who constantly invites friends …

A look at food costs

The captain got the orders: the yacht needs to rein in food costs. So as chef, you are now being asked to account for costs. Be prepared to cost a recipe so …

Good intentions gone bad with leftover greens

We’ve all been through it. We stock up on greens for a charter whose guests said they wanted to eat “healthy” and then they don’t want to eat the …

Ditch paper towels, eliminate toxins

Can you guess what the most stocked is onboard a yacht? Toilet paper, a critical item we just cannot run out of and therefore have plenty stored onboard.   …

The reality of yacht chef rotations

How does three on, three off sound? Appealing, right? To think you could work three weeks or even three months straight, then get a month or three off …

Rolling with the punches

Everyone in yachting gets criticized at some point. You can’t be in this profession — or any other for that matter — and not encounter it. …

All at once and perfect. Timing is key

There is nothing worse for a yacht chef than to have our guests sitting around the table, waiting for their next course. They are waiting, of course, because …

Editor’s Picks

Yachts face new block for travel to Cuba

Yachts face new block for travel to Cuba

By Dorie Cox The U.S. Department of the Treasury on June 5 removed authorization for “group people-to-people” educational travel to …

BVI’s Willy T can return to original anchorage

BVI’s Willy T can return to original anchorage

On July 1, the iconic Willy T floating restaurant and bar will be allowed to return to its original location anchored off The Bight near …

Oh, the places yachting takes you

Oh, the places yachting takes you

By Katie Hunt Waking up at 5 a.m. isn’t unfamiliar to many of us yacht crew working in this fast-paced industry. So, as I walk into …

Top Shelf: Antigua lobster case in point for buying local

Top Shelf: Antigua lobster case in point for buying local

Top Shelf: by Chef Tim MacDonald One of the biggest expenditures during a week-long or 10-day charter is the caviar and lobsters. And …

Events