As a chef, sometimes you think your crew is spoiled and should be happy with what's on the table. But take their criticisms and turn it around! One of the joys (and headaches) of crew cooking is giving them what they need.
Read More
Every time I prepare for a charter, I wonder if I’ve bought too much food. Space is always a premium on yachts, but you need to have everything a guest might ask for.
Read More
Whether guest, captain or crew, everybody has expectations of the chef. Croque Madame discusses how to manage those expectations, the frustration of fad diets, and how mise en place can save the day.
Read More
Reporting from the dark side: The trials and tribulations of Croque Madame and five things no one tells you about life as a superyacht chef.
Read More
The wines of Europe in general, and those of France in particular, can seem very confusing. This is especially true for people who may have grown up with more familiarly labelled New World wines. In essence the difference for this...
Read More
The act, or ‘art,’ of filling a space which is half the required size with twice the required amount of supplies, with the added psychic ability of the provisioner to ascertain with no prior knowledge whatsoever which particular s...
Read More
Wine is becoming an increasingly important part of many superyacht trips, whether they are for charter or owner. An understanding of wine is often de-rigueur for many crew nowadays as a result of wine-knowledgeable guests, and the...
Read More
When, as a chef, I was asked to write an article on the finer points of the chef/crew relationship on board yachts, the initial rush of excitement I felt – and I mean the sadistic, puppy-kicking* kind of excitement a person may fe...
Read More
Champagne – Known for centuries as the Wine of Kings and the King of Wines, any fine meal should start with a glass of Champagne as its apéritif. It is a perfect ice-breaker, delicious palate-whetter and will make a celebration ou...
Read More