Interior
Avgolemono Greek Chicken Soup with Egg-Lemon Sauce
One of the great things I enjoy about my career has been experiencing cuisine from around the world. In 2002, I delivered a motor yacht from Slovenia to Greece. While…
Spicy pork ragout is a dish made with love
To me, a pasta sauce can only be made with love, time and fresh ingredients. This is why I chose a pasta dish to share in February, the month of…
Beef Wellington is creative and easy
Release your creative side and show your special someone you love them with this easy seven-ingredient dinner. Ingredients: 4 tbsp black pepper 2 beef tenderloins, 2 inches thick 2…
The reality of yacht chef rotations
How does three on, three off sound? Appealing, right? To think you could work three weeks or even three months straight, then get a month or three off certainly sounds…
Rolling with the punches
Everyone in yachting gets criticized at some point. You can’t be in this profession — or any other for that matter — and not encounter it. Most often, it’s crew…
Recipe for Strawberry Guava Scones
Strawberry Guava Scones When I first started my career in yachting, I was a sailing instructor in Seattle. I would embark up to six students on 40-foot sailboats for…
Recipe for Toasted Zucchini-wrapped Grouper
Roasted Zucchini-wrapped Grouper with lemon, dill, potato and sweet pea salad Charter guests love dining on fresh fish, so a stockpile of like recipes is a definite must. This recipe…
Top Shelf recipe: Savory cheesecake
Cheesecake is such a loved dessert. Last month’s recipe (white chocolate cheesecake) was dedicated to all those who have a sweet tooth. However, if you are like me and prefer…
Crew Mess recipe: Pork tenderloin with cranberries and cinnamon
This month’s recipe is a holiday favorite that I picked up while living in the Pacific Northwest. This one-skillet recipe has been one of my favorites for decades. Ingredients: 4…
Spinach and ricotta roulade
Chasing the summer aboard yachts prohibits us from serving winter-style dishes too often and so we keep pushing the boundaries and creating new flavor combinations suited to the areas we…
