The Triton

Culinary Waves

Serve up more than salads for vegans guest and crew onboard

As the chef onboard, you might encounter a set of guests or even one person on a trip whose sole dietary needs center around vegetables. So you have to have …

Immerse yourself in a delicious ‘foodie vacation’

Once a chef, always a chef is how the saying goes. In those rare moments that as a chef, you want to experience cuisine and remember the moment you decided to …

Secret to satisfying yacht charter guests’ late night cravings

You are on charter and the guests have just arrived back onboard after a night out on the town. They ate about 6 hours ago, but are now hungry. What do you …

No waste mentality means discards get a second chance

You have trimmings left over from vegetables, meats, pastry or dough after working on a meal or fabricating a meat for dinner. So what do you do with them? …

Buy Local movement should apply to provisioning abroad

As the chef provisioning the yacht, are you helping the owner operator of a small store or hurting it?   You are in a foreign port, having arrived with all …

Souffles will fall, but they rise any occasion to special

No other dessert besides the souffle can make a dining experience more memorable. The French cook Vincent de la Chapelle is first credited with inventing this …

Safety, security, budget compromised during travels and shopping

Recently, I found myself in Rome at the Roma Termini Station with a man pointing a device at me. It was larger than a cell phone but smaller than an iPad. It …

Ask for support to reduce the dread of feeding the crew family

Imagine being a single parent who works in a restaurant, cooking all day, and then going home to cook for a family waiting and hungry. If that seems familiar, …

Soup inspires creative ways to serve, sip, taste enjoy onboard yacht

I recently served a great soup for a starter course, and wondered why I didn’t serve soups more often. Is it because I generally think of soups only when …

Bring outdoors in with salt; uses, varieties are immense as the seas

I opened my galley cupboard yesterday and saw jars of English Maldon, French sel, Kosher salt, pink Hawaiian, rock salt, some regular table salt, and a few …

Editor’s Picks

Yachts face new block for travel to Cuba

Yachts face new block for travel to Cuba

By Dorie Cox The U.S. Department of the Treasury on June 5 removed authorization for “group people-to-people” educational travel to …

BVI’s Willy T can return to original anchorage

BVI’s Willy T can return to original anchorage

On July 1, the iconic Willy T floating restaurant and bar will be allowed to return to its original location anchored off The Bight near …

Oh, the places yachting takes you

Oh, the places yachting takes you

By Katie Hunt Waking up at 5 a.m. isn’t unfamiliar to many of us yacht crew working in this fast-paced industry. So, as I walk into …

Top Shelf: Antigua lobster case in point for buying local

Top Shelf: Antigua lobster case in point for buying local

Top Shelf: by Chef Tim MacDonald One of the biggest expenditures during a week-long or 10-day charter is the caviar and lobsters. And …

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