Chef Patricia Clark
Author Archives
Crew Tech Wishlist
Each department has unique needs relating to the functionality and safety of the vessel, guests and crew. N
Please and Thank You: ChatGPT in the Galley
Chef Patricia Clark decided to try ChatGPT in the galley - and add some manners and humanity to the process.
Saucy Savior
A well-made sauce can save the day when it comes to preparing a fresh catch while still on the water, and concocting that sauce can be less complicated than you might think.
Rethinking Fine Art
As art trends constantly change, so do yacht owners. Now, with an increasingly younger demographic of yacht owners, a growing trend for unusual and highly personalized artwork has followed.
Enchanté: Creating a top-shelf wine program
Most yachts are tight on space and offer one small wine fridge that holds a daily rotation of the day’s offerings, but if you follow a few simple guidelines, you can provide great wine that will cover all situations and tastes.
Food of the Gods: How to upgrade your yacht’s chocolate experience
A big part of the yachting experience comes from the details, including how good the turn-down chocolates are. Make sure they wow your guests just as much as every other experience!
Tips for Temps: Filling in like a pro
Find yourself joining a yacht program that's already underway? Here's how to show you're a pro.
Caviar Connoisseur: Expert advice on this ultimate delicacy
It’s the culinary epitome of luxury, and yachts are, indeed, a luxury business — but is there a way to scale our perceptions of one of the world's hottest commodities to fit all sizes of boats and budgets?
Roe, roe, roe your boat!
It’s easy to be creative when serving caviar. Making your own butter and adding chopped herbs such as dill or scallions are easy adaptations. Here's a go-to blini recipe and other ideas.
Mmmmm … lobster rolls (with a twist!)
When it comes to a high-demand dish like lobster, it's time to get creative and offer guests something unexpected. Chef Clark takes a New England coastal classic into new culinary territories.
