The Triton

Culinary Waves

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 …

Culinary Waves: Fish around for the source of the seafood you serve

Culinary Waves: by Chef Mary Beth Lawton Johnson I recently had a night off and went to a very fancy seafood restaurant to experience cuisine that centered …

Editor’s Picks

Newport19: Charter show opens today

Newport19: Charter show opens today

Crew from more than 20 yachts worked hard to keep the raindrops at bay at Newport Shipyard this morning as the annual Newport Charter Show …

Crew Compass: Cruising  brings joy in places we had not expected

Crew Compass: Cruising brings joy in places we had not expected

Crew Compass: by Lauren Loudon Being offered a new job is always an exciting time and, as I’ve mentioned previously, there are …

Engineer’s Angle: Engineer key to safety on a yacht

Engineer’s Angle: Engineer key to safety on a yacht

Engineer's Angle: by JD Anson Whether tied to the dock or a thousand miles from shore, the safety of boat and personnel are of …

Crew Eye: Detail is the name of the game for yacht chefs

Crew Eye: Detail is the name of the game for yacht chefs

Crew Eye: Photos by Stuart Pearce Chef competitions highlight the intricate details of the work of top-tier yacht chefs for the public …

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