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,…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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…

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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.…

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