Spices jazz up cooking
There is always a new sauce on the market, a new flavor that is supposed to enhance your cooking or cut your time in the galley. But to simply buy a pre-made …
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
Natural cures from the galley
Do you know where the ship’s medical kit is? It’s not where you might think. The next time you don’t quite feel yourself, might I redirect …
The science of feeding Fido as a guest
More and more often, the yachts I find myself on have a non-human guest onboard. Creatures of the four-legged variety, especially dogs. As the principals on …
What to feed the kids onboard
OK, I get it. The kids are coming to the yacht for the holidays. This totally freaks me out. As a professional chef, when I hear children will be part of the …
Estate jobs add new twist
It is not uncommon to be in employment on a yacht as the chef and then suddenly, the chef for the boss’s estate quits and he needs you to come to the …
For Korean, SooWoo is so good
Everyone knows Japanese cuisine but rarely is Korean center of the plate. It should be. Recently I was invited to visit the Japanese and Korean steakhouse …
Estate jobs add twist to working for owners
It is not uncommon to be in employment on a yacht as the chef and then suddenly, the chef for the boss’s estate quits and he needs you to come to the …
Finding the perfect fit takes two sides
Finding the perfect fit isn’t easy. It takes time for a yacht chef to understand a new owner’s preferences. There has to be time for adjustment for …
One chef’s guide to working well with others
My most recent job-hunting experience has led me to write this column on how chefs new to a vessel can get along with others, whether it be the owner or …
