THE ADVENTURES OF A WAYWARD CHEF

Do, or do not… There is no ‘try’. ~ Yoda

I love a good challenge. I love working on yachts – it’s a new challenge everyday; coming up with new menus, new ideas, organizing, planning, provisioning, and the unexpected little things that are thrown my way – a weird ingredient, the [...]

Kean on getting on a yacht in the Med, I was excited when a friend of mine referred me to a captain that was looking for crew on a yacht already based there. We had exchanged a few emails and at least a phone interview seemed certain. But then, up came an email from the [...]

Our Michelin Star chef was cryogenically frozen back in 1967 and, upon Great Britain going through a culinary renaissance in the late ‘90’s, was defrosted to battle his nemesis, the evil Dr. Evil in the great culinary theater of Iron Chef. After foiling his archenemy’s plan to reveal the secret ingredients for their cook-off, our [...]

Well, I got the job that I had previously written about – as sous-chef aboard a 175 foot motor yacht heading to the Mediterranean. It is a $40 million dollar yacht, privately owned and can be chartered for a mere $230,000.00 plus food, beverages and incidentals… There are 14 crew and we will take up [...]

Pronounced “meez en plauss” and French for “mind in place”. One of the first terms you learn stepping into a professional kitchen…
Breakfast:Chocolate Chip Pancakes with Powdered Sugar and StrawberriesEgg and Cheese SandwichesSpinach, Pepper and Feta Frittata Banana BreadFruit Salad
Lunch:Curried Chicken Salad with Apples, Dried Cranberries and PistachiosGreen Salad with Mangoes, Fennel and Ginger-Lime VinaigretteNaan [...]

Dinner:Seared Tuna Steaks Crusted with Herbs de Provence and Served with Black Olive TapanadeHimalayan Red Rice Pilaf with Toasted Almonds, Orange Zest and Fresh HerbsMedley of Baby Vegetables
Buttered Pasta and Frozen Vegetables (uncooked – served frozen!)
Cheese Cake with Warm BlueberriesChocolate Chip Cookies
The owners of Prodigy arrived today, a very nice couple from Georgia with their [...]

Crew Dinner aboard Prodigy:New York Strip with Ancho-Lime ButterGrilled Vegetables with Balsamic and Fresh BasilRoasted Garlic Mashed Potatoes
There was an article recently in DockWalk magazine about boat design and how crew quarters were usually given whatever little space remained once the interior was designed, and usually that space was tight and cramped which is unfortunate [...]