Culinary Waves

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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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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Estate jobs add twist to working for owners

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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Finding the perfect fit takes two sides

Finding the perfect fit isn’t easy. It takes time for a yacht chef to understand a new owner’s preferences. There has to be time for adjustment for both parties. Here…

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One chef’s guide to working well with others

My most recent job-hunting experience has led me to write this column on how chefs new to a vessel can get along with others, whether it be the owner or…

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