Interior

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…

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The Crew’s Mess: Chimichurri Beef Steak

When cooking for one’s self or one’s crewmates, simplicity is the rule. However, that doesn’t mean you have to sacrifice good quality and taste. I like to keep it friendly…

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Natural cures from the galley

Do you know where the ship’s medical kit is? It’s not where you might think. The next time you don’t quite feel yourself, might I redirect you to the new…

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Easy recipe for crew to prepare

Black bean hummus Ingredients:2 cans (15 ounce each) of black beans, drained½ small sweet onion½ jalapeño chili pepper, seeds removed Dash of saltJuice of 3 or 4 limes¼ cup olive…

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Spices jazz up cooking

There is always a new sauce on the market, a new flavor that is supposed to enhance your cooking or cut your time in the galley. But to simply buy…

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Easy beef bourguignon recipe

In the mid-1980s, I was a sailing instructor for Club Med at Ste. Anne, Bourg du Marin in Martinique.This is a quick and easy beef bourguignon recipe that I picked…

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The science of feeding Fido as a guest

More and more often, the yachts I find myself on have a non-human guest onboard. Creatures of the four-legged variety, especially dogs. As the principals on the boat aren’t there…

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What to feed the kids onboard

OK, I get it. The kids are coming to the yacht for the holidays. This totally freaks me out. As a professional chef, when I hear children will be part…

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Estate jobs add new twist

It is not uncommon to be in employment on a yacht as the chef and then suddenly, the chef for the boss’s estate quits and he needs you to come…

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For Korean, SooWoo is so good

Everyone knows Japanese cuisine but rarely is Korean center of the plate. It should be. Recently I was invited to visit the Japanese and Korean steakhouse SooWoo to sample some…

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