The Triton

Culinary Waves

Culinary Waves: Yachting bears hard workers prepared for success

Culinary Waves: by Chef Mark Godbeer Yachting – my life for 15 years, a life I would not change for anything. I wouldn’t call myself “old school.” I …

Culinary Waves: Crew sharing galley doesn’t have to be a recipe for disaster

Culinary Waves: by Chef Mary Beth Lawton Johnson I’m in the galley cooking, and in comes the bosun. It’s his duty to cook for the crew tonight. Tied up …

Culinary Waves: Keep food fresh with rotation, labels

Culinary Waves: by Chef Mary Beth Lawton Johnson There are several important concepts for chefs to keep in mind in relation to food rotation. For …

Culinary Waves: Multipurpose tools make most of tight galleys

Culinary Waves: by Chef Mary Beth Lawton Johnson Space is so limited on board that finding room to stash one more thing in the galley can be quite daunting. …

Culinary Waves: Choice of fat depends on heat, flavor

Culinary Waves: by Chef Mary Beth Lawton Johnson I have used many different kinds of cooking oils on board, from heart-healthy canola oil made from the canola …

Culinary Waves: Dehydration real when busy crew ignore thirst

Culinary Waves: by Chef Mary Beth Lawton Johnson It started with the feeling of being light-headed and dizzy, then progressed to leg cramps. Later that night, …

Culinary Waves: A dose of savory balances out sweet desserts

Culinary Waves: by Chef Mary Beth Lawton Johnson I remember when the desserts of the past had all the combined elements that revolved around nothing but sweet, …

Culinary Waves: Chef’s worth on board rests on value as a team player

Culinary Waves: by Chef Mary Beth Lawton Johnson Too often the newbie graduate of a culinary program or certification curriculum has the idea they deserve top …

Culinary Waves: Energy output depends on fuel input

Culinary Waves: by Chef Mary Beth Lawton Johnson We need energy to move, to walk, to talk, to think. We even need energy to sleep. And as yachties, we usually …

Culinary Waves: Indian cuisine a great onboard theme

Culinary Waves: by Chef Mary Beth Lawton Johnson London has long been filled with restaurants serving Indian cuisine, and today most other major cities have …

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Editor’s Picks

Culinary Waves: Yachting bears hard workers prepared for success

Culinary Waves: Yachting bears hard workers prepared for success

Culinary Waves: by Chef Mark Godbeer Yachting – my life for 15 years, a life I would not change for anything. I wouldn’t call …

Hurricane Florence drenches North Carolina

Hurricane Florence drenches North Carolina

Sept. 18, 11 a.m. North Carolina and parts of South Carolina continue to face rain and flooding after Hurricane Florence as the …

USCG contest seeks water rescue ideas

USCG contest seeks water rescue ideas

The U.S. Coast Guard has created a competition to find safety solutions that will make it easier to find and rescue people in the water. …

Latest news in the brokerage fleet: Azimut, Viking sell; Moon Sand listed

Latest news in the brokerage fleet: Azimut, Viking sell; Moon Sand listed

Yachts sold M/Y Persistence, an 85-foot (26m) Azimut delivered in 2009, sold by listing agents Peter Quintal and Juno Prudhomm of …

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