Interior

Top Shelf: Ease ‘surprise dessert’ panic

Top Shelf: by  Chef Timothy MacDonald As a sole chef in the 50-60m category, it’s hard scrabble. It’s harder scrabble floating around Cuba with the limited provisions available. What I have…

Read More

Culinary Waves: Crew sharing galley doesn’t have to be a recipe for disaster

Culinary Waves: by Chef Mary Beth Lawton Johnson I’m in the galley cooking, and in comes the bosun. It’s his duty to cook for the crew tonight. Tied up with…

Read More

Crew Mess: Trade buns for lettuce

Crew Mess: by Capt. John Wampler One of the things I find most difficult while working on yachts is maintaining a strict diet plan. We work long hours with infrequent…

Read More

Chocolate recipe to remember Lewis Burke

Lewis Burke was a deckhand on our yacht, M/Y Elixir, part of a special “golden crew” this time last year. I was saddened to hear of his recent death. Lewis…

Read More

Crew’s Mess: Andouille Sausage and Smoked Chicken Gumbo

Crew’s Mess: by Capt. John Wampler On my recent 207th Florida-to-New England transit, delivering a Viking 54C from Panama City, Florida, to East Greenwich, Rhode Island, one of my favorite…

Read More

Top Shelf: Bing Lee cooks quintessential Thai street food

You will not find a Thermomix, sous vide cooker nor flash foam maker here. No powders, espumas, crumb nor slow-cooked food in a plastic bag. You will not find sanitary…

Read More

Culinary Waves: Keep food fresh with rotation, labels

Culinary Waves: by Chef Mary Beth Lawton Johnson There are several important concepts for chefs to keep in mind in relation to food rotation. For keep-it-simple purposes, the basic idea…

Read More

Crew’s Mess: Hearty meal for heavy seas

Crew’s Mess: by Capt. John Wampler The great thing about crock pot cooking is that, no matter how “sporty” the weather is out at sea, you can still cook a…

Read More

Top Shelf: Kermit’s àpres sorbet show

Top Shelf: by Chef Tim McDonald Often overlooked by charter chefs is the “easy money” period post main course. More often than not, overstuffed punters regretting that second helping of…

Read More

Culinary Waves: Multipurpose tools make most of tight galleys

Culinary Waves: by Chef Mary Beth Lawton Johnson Space is so limited on board that finding room to stash one more thing in the galley can be quite daunting. From…

Read More