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
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: 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 …
