The Triton

Culinary Waves

Culinary Waves: How to clean your galley

Culinary Waves: by Chef Mary Beth Lawton Johnson Cleaning the galley usually begins with either a special cloth (eco-friendly versus paper towels) and a spray …

Culinary Waves: A new normal in the galley after COVID

Culinary Waves: by Chef Mary Beth Lawton Johnson COVID-19 certainly has made being a yacht chef challenging. Everything we buy from a third party such as a …

Culinary Waves: Raise the health bar on board

Culinary Waves: by Chef Mary Beth Lawton Johnson As yacht chefs, our goal is to present award-winning cuisine – but not with the added fat, calories and …

Culinary Waves: Recognizing, managing stress crucial skill for yacht crew

Culinary Waves: by Chef Mary Beth Lawton Johnson Stress. Chefs feel it with the ticking of the clock, when the timing of food prep is not precise, or an …

Culinary Waves: Nutrition, time management, sanitation courses boost chefs’ CVs

Culinary Waves: by Chef Mary Beth Lawton Johnson Just as captains and all deck crew need to take courses to maintain their licenses on board, chefs need to …

Culinary Waves: Chefs can stay at the top of their game with a little due diligence

Culinary Waves: by Chef Mary Beth Lawton Johnson While in the galley this coming year, do your due diligence to keep yourself abreast of the changes in the …

Culinary Waves: What’s Christmas without cookies?

Culinary Waves: by Chef Mary Beth Lawton Johnson They only come once a year – the wonderful, glorious holidays when you can create memorable desserts. For …

Culinary Waves: The perfect Thanksgiving turkey

Culinary Waves: by Chef Mary Beth Lawton Johnson Not everyone gets to return to their roots for the holidays, but you can bring your roots to the yacht and …

Culinary Waves: Feeding people gets tricky in power outage

Culinary Waves: by Chef Mary Beth Lawton Johnson I flew back to South Florida from the yacht to prep my house for Hurricane Dorian, and while waiting it out …

Culinary Waves: Fuel crew with snacks of healthy carbs, protein

Culinary Waves: by Chef Mary Beth Lawton Johnson Crew are always on the go, so to beef up their energy and sustain it throughout the day, I always serve …

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Related Articles

Culinary Waves: Feeding people gets tricky in power outage

Culinary Waves: Feeding people gets tricky in power outage

Culinary Waves: by Chef Mary Beth Lawton Johnson I flew back to South Florida from the yacht to prep my house for Hurricane Dorian, and …

Culinary Waves: A new normal in the galley after COVID

Culinary Waves: A new normal in the galley after COVID

Culinary Waves: by Chef Mary Beth Lawton Johnson COVID-19 certainly has made being a yacht chef challenging. Everything we buy from a …

Culinary Waves: How to clean your galley

Culinary Waves: How to clean your galley

Culinary Waves: by Chef Mary Beth Lawton Johnson Cleaning the galley usually begins with either a special cloth (eco-friendly versus …

Triton Exclusives

Owner’s View: The essence of command

Owner’s View: The essence of command

Owner’s View: by Melvyn Miller The hardest thing to teach new managers is that the essence of management is to convince or coerce …

Veteran captain joins Derecktor Fort Pierce

Veteran captain joins Derecktor Fort Pierce

UPDATED Capt. Glen Allen, who spent the past 13 years with Fleet Miami, has taken a position as sales manager with Derecktor Fort …

Detroit firm acquires Luke Brown

Detroit, Michigan-based KAM Yacht Sales has acquired Fort Lauderdale-based brokerage firm Luke Brown Yachts. Founded in 2006, KAM Yacht …

Fort Lauderdale broker launches firm, acquires Neptune

Fort Lauderdale broker launches firm, acquires Neptune

Fort Lauderdale-based yacht broker Frank Grzeszczak has launched FGI Yacht Group and acquired Neptune Group Yachting.  Industry …