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 …
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
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 …
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 …
Yacht chefs can shine onboard with a bit extra
Chefs often are singled out on a charter or owner’s trip. It’s easy to be memorable when you give guests a style of food and service they aren’t …
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 …
