Interior
Crew interview may not include the captain
As a chef looking for work, you’ve been selected to interview for a job. Congratulations. So you show up with your best face forward. You are so prepared and excited,…
Pollo (chicken) Pibil recipe
Pollo Pibil is a Mexican chicken dish from the Yucatan in which chicken is smothered with achiote paste and sour orange juice and slow cooked in banana leaves over hot…
Baked Brie with Sultanas in Champagne, Spicy Cinnamon & Vanilla Gelee, Nutella Dust
One thing I really love to make is dessert; one thing I really hate to eat is dessert. Put a cheese board in front of me any day, but keep…
Prevent foodborne bacteria from sickening crew and guests
Recently, a friend on a yacht suffered a foodborne Illness. He toughed it out, thinking he had a stomach flu or virus of some sort. Needless to say, he did…
Spice up guest meals with grouper tacos
From tongue to cheek, hoof to butt, traditional to out-of-the-box, even savory to sweet, the filling possibilities for tacos are unparalleled. It took me a while to get onto the…
Get beyond the typical to showcase mango’s flavor
There is nothing more exotic and fulfilling than a juicy ripe mango to eat during the warmer months. I love this fruit. What I truly love about the versatile mango…
Try salbute, a Yucatecan dish
Just before the holidays, I went to Panama to pick up a vintage 64-foot Burger to deliver back to Florida. An early winter delivery, i had my fair share of…
SOS breakfast from an old Coastie
Back in the 1970s, I served in the U.S. Coast Guard aboard the Columbia River Lightship. Basically, we here a 158-foot floating lighthouse anchored 8 miles off the mouth of…
Many flavors make a plate
I like it when food is fun, when one plate containing an array of flavors can either work harmoniously in one bite or randomly paired, yielding countless flavorful bites. This…
Yacht chefs can shine onboard with a bit extra
Chefs often are singled out on a charter or owner’s trip. It’s easy to be memorable when you give guests a style of food and service they aren’t accustomed to.…
