Crew’s Mess: by Capt. John Wampler One of the yachts I manage on a monthly basis is a 70-foot Hatteras. When the owners arrive, I work to teach them maneuvering,…
Top Shelf: by Chef Mark Godbeer Over the years, I have worked on and visited many boats, and there are always those obvious components that frequent every ship, for example,…
Crew’s Mess: by Capt. John Wampler Here is a recipe that I like to use for a flavorful alternative to greens. I like to double the amount of cheese marinated…
There’s something about Springtime that gets our cleaning juices flowing, even in the constantly-being-cleaned world of yachts. But what about the galley? Sure, chefs and stews regularly clean the walk-ins,…
Top Shelf: Chef Mark Godbeer If you gathered 100 chefs into a room and asked those who enjoyed cooking breakfast to raise their hands, chances are likely that only a…
Yacht chefs juggle different diets all at once. It isn’t easy, is it? I can’t count the number of times I have had to prepare for numerous diets on one…
By Mary Beth Lawton Johnson It’s time to hop in the tender and head for shore to go shopping. Is the list handy? As chefs, we work on our provisions…
By Mark Godbeer With the ever-increasing dietary restrictions arising amongst crew and guests these days, it can get taxing on my brain to sate the varying taste buds. No carbs,…
By Capt. John Wampler I cannot remember the last time I had the holidays off. November and December typically finds me happily in the warm Bahamas or Caribbean, instead of…
Nothing is considered too good for the yacht’s owner and guests. The designer fabric and furniture, the designer clothes, even the chef-designed food all play a part in the makeup…