Interior

Crew Mess: Grilled steak and orzotto

I like ponzu. OK, there, I said it. I not only like it served with tuna tataki and Asian dumplings, but I also like to dip my sushi rolls in…

Read More

Change up old dishes a bit at a time

Please tell me the boss did not just request boneless stuffed chicken again for dinner. Why is it that we fall into cooking the same old tired meals week after…

Read More

Top Shelf: Vanilla bean and Greek yogurt panna cotta

To me, a meal has to be balanced, that feeling you get after having enjoyed a complex meal of many flavors and being perfectly satisfied. Even though you’ve eaten well,…

Read More

Keeping immune system health

As yacht crew, we often grab food on the go because we can’t always sit down to a balanced meal. The problem with that is that what we eat directly…

Read More

New York Strip with a Mixed Melon Salad

New York Strip with a Mixed Melon Salad This will always be a favorite dish of mine, to either cook or eat. I love the simple elegance I get from…

Read More

Blueprint for success with the crew

Yacht crew come and go, and some of them are a dream to work with. But others generate a slightly prickly situation. It takes all kinds, doesn’t it? When I…

Read More

The Crew Mess: Ginger-Lime Stir Fry recipe

Recently, I was at my butcher and saw on sale something called “boneless sirloin flap steak.” The unflatteringly named cut is similar to skirt and flank in that it comes…

Read More

Chef salaries transition since 1980s

When it comes to salaries for yacht chefs, I have to remain neutral because I have been at both ends of the salary spectrum as a professional, dual credentialed ACF…

Read More

New columnist in the galley at the Triton

We are proud to introduce a new column beginning this month, Top Shelf. Charter Chef Mark Godbeer will share his tips and recipes for delivering the best tasting dishes on…

Read More

Micro greens fill specialty category

Yachts are all about specialty items. From interiors to special cruising destinations to the finale of specialized cuisine. Among the specialties that have been chefs’ darlings for years are micro…

Read More