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chefs

Culinary Waves: Getting proficient in portion control

The past 30 years has seen an increase in portion sizes, which is one of the main causes of obesity. If the chef has portion distortion when it comes to …

Culinary Waves: Chefs play major role in crew happiness

As the saying goes: happy wife, happy life. The same goes for our crew. The chef plays an important role onboard a vessel: keeping the “wife” (i.e., crew) …

Owner’s View: The essence of command

Owner’s View: by Melvyn Miller The hardest thing to teach new managers is that the essence of management is to convince or coerce subordinates to do that …

Culinary Waves: How to clean your galley

Culinary Waves: by Chef Mary Beth Lawton Johnson Cleaning the galley usually begins with either a special cloth (eco-friendly versus paper towels) and a spray …

Top Shelf: Cooking for the boss, no matter what

Top Shelf: by Chef Timothy MacDonald Often, we see in employment ads “American home cooking, midwest style, meat-and-potatoes”. There seems to be two sides …

Owner’s View: We are not all the same

Owner’s View: by Melvyn Miller I have found it difficult to describe an average owner of a crewed yacht, but I understand the temptation to stereotype …

Culinary Waves: Raise the health bar on board

Culinary Waves: by Chef Mary Beth Lawton Johnson As yacht chefs, our goal is to present award-winning cuisine – but not with the added fat, calories and …

Culinary Waves: Nutrition, time management, sanitation courses boost chefs’ CVs

Culinary Waves: by Chef Mary Beth Lawton Johnson Just as captains and all deck crew need to take courses to maintain their licenses on board, chefs need to …

Culinary Waves: Chefs can stay at the top of their game with a little due diligence

Culinary Waves: by Chef Mary Beth Lawton Johnson While in the galley this coming year, do your due diligence to keep yourself abreast of the changes in the …

Meet our Triton Networking hosts: Culinary Convenience

Next Triton Event: Jan. 15 Kick off the new decade with a focus on building your network of colleagues by attending Triton Networking on the third Wednesday in …

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Related Articles

Culinary Waves: Getting proficient in portion control

Culinary Waves: Getting proficient in portion control

The past 30 years has seen an increase in portion sizes, which is one of the main causes of obesity. If the chef has portion distortion …

Culinary Waves: Chefs play major role in crew happiness

Culinary Waves: Chefs play major role in crew happiness

As the saying goes: happy wife, happy life. The same goes for our crew. The chef plays an important role onboard a vessel: keeping the …

Triton Exclusives

ABM gives Bahamas update

ABM gives Bahamas update

Joe Dargavage, vice president of the Association of Bahamas Marinas, gave attendees of last week’s Triton Virtual Networking event an …

New lift coming together at Derecktor Fort Pierce

New lift coming together at Derecktor Fort Pierce

It’s happening, and it’s going to be big. That’s the sense one can get as they see the buildout of the new Derecktor Fort Pierce …

COVID, fires, lawsuits, obituaries among top stories of 2020

COVID, fires, lawsuits, obituaries among top stories of 2020

Yacht captains and crew -- as well as other yachting professionals -- found lots of news of interest on The-Triton.com last …

Ending weird 2020 in the Exumas

Ending weird 2020 in the Exumas

At the beginning of this pandemic, I went into panic mode and pondered what my options were, seeing as I expected this to totally stall …

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Triton on both sides of the equator

Triton on both sides of the equator

Yacht broker and former Capt. David Nichols took a trip to Ecuador last month, and brought his Triton along.  “In Quito, it has 12 …