Interior

Below Deck’s chef stays professional

Now that the yachting reality show “Below Deck” is over for the season, I thought I would take a moment to put the depicted chef and galley in perspective. Ben,…

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Spicy, sweet conch salad

Made well, a conch salad is fresh, light and has a good combination of spicy, sweet, tart and savory. With the tropical charter season on the horizon, this might be…

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Turtle Cheesecake with a twist

There are many ways to make cheesecake, but the base of it all is the crust. It is all too easy to buy a ready-made graham cracker crust. However, making…

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Turn off Below Deck and see The Butler

For a glimpse of truly dignified service, the movie “The Butler” is a must see. The movie is based upon a newspaper article about Eugene Allen, a butler who served…

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Replace white rice with ancient grains

Heirloom ancient grains and ancient wheats are a great way to get rid of the refined and processed grains and wheat you have stashed in your cupboards onboard. I am…

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Keeping your integrity at work

I am happy that the reality TV show “Below Deck” has created a buzz. Even the man next to me on the plane had seen it. He was the captain…

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Repurpose leftovers by food rehab

The end of the trip or charter is approaching and you are out of food. Sure, there are a few staples in the pantry, but there really is nothing left.…

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Crew Mess: Chicken with Asiago Cheese

Chicken with Asiago Cheese Asiago cheese has a protected designation of origin (like champagne) and is produced in the alpine area of Italy in the town of Asiago, province of…

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Top Shelf: Leek and Potato Soup island style

Leek and Potato Soup Island style, with aged gruyere and white truffle toastie Soup is far from my favorite dish to eat, but it is one of my favorite dishes…

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Training puts crew on top

After attending the premier party for the new Bravo series “Below Deck”, it is easy to see why training is so important. Although I enjoyed the show and especially the…

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