Culinary Waves
All at once and perfect. Timing is key
There is nothing worse for a yacht chef than to have our guests sitting around the table, waiting for their next course. They are waiting, of course, because the elements…
Below Deck’s chef stays professional
Now that the yachting reality show “Below Deck” is over for the season, I thought I would take a moment to put the depicted chef and galley in perspective. Ben,…
Replace white rice with ancient grains
Heirloom ancient grains and ancient wheats are a great way to get rid of the refined and processed grains and wheat you have stashed in your cupboards onboard. I am…
Repurpose leftovers by food rehab
The end of the trip or charter is approaching and you are out of food. Sure, there are a few staples in the pantry, but there really is nothing left.…
Change up old dishes a bit at a time
Please tell me the boss did not just request boneless stuffed chicken again for dinner. Why is it that we fall into cooking the same old tired meals week after…
Keeping immune system health
As yacht crew, we often grab food on the go because we can’t always sit down to a balanced meal. The problem with that is that what we eat directly…
Blueprint for success with the crew
Yacht crew come and go, and some of them are a dream to work with. But others generate a slightly prickly situation. It takes all kinds, doesn’t it? When I…
Chef salaries transition since 1980s
When it comes to salaries for yacht chefs, I have to remain neutral because I have been at both ends of the salary spectrum as a professional, dual credentialed ACF…
Micro greens fill specialty category
Yachts are all about specialty items. From interiors to special cruising destinations to the finale of specialized cuisine. Among the specialties that have been chefs’ darlings for years are micro…
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 you to the new…
