With gadgets and equipment developing every year, we’ve taken the time to update you on the latest Superyacht galley equipment. Professional chefs don’t bat an eye when you ask them which tools and equipment they’d choose – they know exactly what is an absolute must, and what is a definite no-go.

The following are some of the top galley equipment choices and recommendations from Superyacht chefs:

1. Thermomix 

The Thermomix is every chef’s dream piece of equipment! Combining the functions of more than twelve food appliances in one device, it has the ability to weigh, mix, chop, mill, knead, blend, steam, cook, beat, precisely heat, stir and emulsify. Whether you’re cooking for charter guests or spoiling the crew, this machine is the one for you. The spectrum ranges from simply boiling eggs and making the dreamiest salad dressings and dips to pesto, steamed fish, risotto, liqueur, or even ice cream.

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2. Pacojet

The Pacojet is a must-have piece of modern equipment for cooking on board. The appliance uses micro-pureeing of fresh, deep-frozen ingredients under overpressure to produce velvety-smooth mousses, soups, farces, sauces, and ice creams. In addition, with options to chop, cut, or mix fresh, non-frozen foods without heat transfer, this is a vital tool to save you valuable time.

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3. Joule Sous Vide 

Looking for a smaller, more compact appliance that you can take onto any boat? This small device heats water to precise temperatures to cook meat and other food evenly for the exact timing you require. It does this by using the increasingly popular cooking technique known as sous vide. The sous vide is controlled by a companion smartphone recipe app for iPhone and Android. Talk about luxury kitchen equipment…

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4. Braun – Multiquick 5 Vario 21-Speed Hand Blender – Black

Reaches deep into pots, pitchers, and bowls to quickly purée or blend ingredients. Offering customisable functionality and 21 speeds for versatile use, this state-of-the-art hand blender allows you to change your mixture’s consistency by controlling the blade speeds.

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5. Breville – The custom loaf 

Are you looking for a bread maker that can store your recipes? Look no further. The custom loaf automatic programs include; gluten-free, yeast-free, crusty loaf, dough/pasta & jam. With an automatic fruit and nut dispenser, as well as a collapsable kneading blade, your guests won’t be able to get enough of your bread! Why not use Brevilles AR technology to realistically envision your Breville machine on the galley counter.

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6. The Smoking Gun & Cloche by Sage

 

Create classic flavours with wood chips, or expand your culinary creativity by smoking with teas, spices, and dried flowers. Also, it’s ideal for cocktails and other drinks too! How about a Manhattan cocktail infused with cigar smoke? The Sage smoking gun is an example of luxury equipment at its finest. Your creativity is limitless with the Sage smoking gun.

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So, now you’ve got all the essential Superyacht galley equipment, how about discovering how to get the most out of edible flowers in your galley?

Provisioning as a superyacht chief stew can be challenging at the best of times thus it would be an understatement to say that planning is a vital part of your role onboard.

When it comes to preparing for a guest visit, superyacht chief stew’s and chefs face some significant challenges when provisioning because of the geographical nature of the business. You could be in the French Riviera with a bounty of beautiful, fresh, and high-quality produce one minute and then cruising to a remote island the next. Using an experienced Superyacht provisioning company, like Monaco-based Maison Del Gusto (MDG) can make your life a lot easier.

We teamed up with Elisabetta, founder of MDG, who has helped us put together some top tips for the chief stewardess on board when it comes to provisioning. We also asked her what Maison Del Gusto does to support and work with superyacht chief stew’s taking away the stress of provisioning allowing them to focus more of their time and energy on producing outstanding service for their guests.

Video from Maison Del Gusto Provisioning

Be Organised.

Provisioning takes up a lot of time, and with a change of guests, seasons, and itineraries, you can never know for sure exactly what you are going to need. To manage your time efficiently and ensure nothing, is missed it is best to create lists. Yes, the chief stews best friend; we suggest a list for crew items and a list for guest items.

Elisabetta comments:

“We like to build a relationship with the chief stews so we can really adapt to their needs and make their job easier . MDG created a list priced by categories and themes to help chief stews – with product images when we can. Our clients get really excited as they really see the opportunity to make a difference for chief stews, ease their workload and show that there is a knowledgeable team working with them”

No list? Don’t panic! If you don’t have one ahead of time, Maison Del Guto has you covered. After years of building solid relationships with chief stews and interior managers, they understand the needs of superyacht owners and crew. They have created ready-made lists of products they know you will need to stock up on before your trip. All you will need to do is tailor it to your guest and crew preferences.

 

Research!

You are provisioning for the rich & famous a supermarket shop is just not going to cut it. You are looking for the best of the best produce and products. Individually wrapped chocolates, fresh, plump organic peaches, or black detox water, you name it, a superyacht provisioner is there to find it.

Superyacht provisioning companies take the stress of finding high-end produce out of your hands. Chief Stew’s don’t have time to source or try the latest and best products on the market. When using a provisioning company, or, as Maison Del Gusto prefers, a Gourmet Selector, you can be confident that you will receive the highest quality of exactly what you need when you need it.

Anya, Former Chief stew working with Maison del Gusto comments:

“Our niche international selection is unique and impressive. Its not possible to source our produce from a local shop, for example. Or, individual drop shipping will simply make it too expensive. On average, a chief Stew order is put together thanks to the work of approximately 60 small producers, farmers and growers. Its very exciting also because its an opportunity for this industry to give something back. Not to mention, each item of produce has a unique story to tell”.

 

 Know your produce.

We all know the feeling well when the guest asks you where you found those delicious berries and what brand those chocolates are. A good Superyacht provisioner will know and understand the questions chief stews often face and will always be on hand to answer any questions that may arise.

“Our relationship with the chief stew doesn’t end once we have delivered the goods. There are lots of preparation and product presentations sent to the chief stews mostly at the beginning of the season. Tastings are organized on board or on site MDG premises to explain the new products and usages..” Elisabetta comments.

Maison Del Gustos 5 tips to make provisioning easy as a superyacht Chief Stew:

1. Have a list ready, one for Guests and one for Crew
2. Know your products
3. Make sure you know what to expect in terms of quantities and budget → we guide CS throughout every step and made budget control easy for them
4. Expect the unexpected: yachting is full of surprises and we understand that!
5. Ensure a smooth delivery: provide a clear delivery not and brief your team so delivery is easy, and products go to the right place onboard!

 

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For more information on Maison Del Gusto, click here. Looking for inspiration in Monaco, follow them @mdg_yacht_provisioning. To find out their latest news, follow them on Facebook @maisondelgusto.

 

Superyacht chef Jamie Tully and the owner of Culinary Genius Store has put together a complete guide to a gourmet Valentines Day menu

Can you tell us a little about yourself, your journey as a yacht crew, and the yacht you are currently onboard?

My name is Jamie Tully, I am from a small town in Wales UK called Builth Wells. I’ve been cooking since I can remember and I guess I follow the whole cliché, baking with my father and visiting my grandmother on a Sunday with a spread of homemade cakes and scones. From a very young age, I knew I wanted to be a chef, but I knew I wanted to be amongst the best. From culinary school, I became fully qualified, went through the ranks of some well-recognized hotels and restaurants in the UK.

Where did your yachting career as Superyacht Chef begin?

When I was 12, I visited Monaco with my family. I found myself extremely driven by the countries wealth, money, and vibrance. I remember seeing a chef step off a 50m yacht. That’s when I knew being a Superyacht chef is what I wanted to do. On the same holiday, I sat in the Café De Paris with my family and ordered ice cream. Ten years later, I sat at the exact same table and ordered the same exact ice cream, but this time I was on my day off from my work as a chef on a 50m yacht. It was a very proud and rewarding moment for me.

Being a chef onboard yachts makes me proud to have chosen this career path. My love for food and cooking has allowed me to travel around the world, seeing things and places most people will never get the chance to see. I have met people from all over the world that I now call friends. Cooked with the most exquisite seafood, the most expensive and sought-after ingredients on the planet. And not forgetting, worked on some of the most luxurious yachts, ski chalets, and villas in the world. I’m only 28 years old and I’m just getting started.

Which Yacht are you currently aboard?

I am currently employed as head chef on a 40m charter yacht. The yacht has recently gone through a complete refit and is about to be relaunched as part of an incredible brand. At this stage, I cannot disclose the vessel’s name. However, I can say that I’m extremely proud to be part of the refit and I’m looking forward to being part of its future. There are some really big things to come…

Planning the perfect gourmet Valentines Day menu

Planning menus for special occasions is something exciting, it’s something to celebrate. Valentine’s day in particular is great because it’s what’s romance without indulgence? The world of fine-dining sits perfectly with Valentines’ Day.

The following is an example of a gourmet Valentines day menu I would serve a couple onboard a yacht in 2022:

If you were to be taken out, what would your ideal Valentines’ meal look like?

If someone took me out for Valentines Day, I would definitely want to go to Nobu. I love all Asian flavors and techniques, so this is my favorite restaurant. My favorite dishes are the Miso cod and the Squid spaghetti – Simply delicious.

Lastly, 3 Superyacht Chefs who have inspired you throughout your career?

Many Superyacht chefs inspire me and I’m pretty lucky to be well connected in the industry via social media. If I had to choose 3 It would be Chef Danny Davies, Chef Dean Harrison, and Chef Andrew Lichaa– all of these guys cook and produce beautiful plates of food. They really sum up what being a yacht chef is all about.

For the latest Superyacht news, Click here.

We recently hosted a Chef competition alongside the Monaco-based luxury gourmet selectors, Maison Del Gusto. With great pleasure, we announced our chef competition winner on Thanksgiving, of whom was Michelin Chef Danny Davies:

Who is Danny Davies?

Danny Davies, aka Future Chef Project, is a luxury superyacht and private estate chef with over 25 years of experience. He served in the Royal Logistics Corps as a chef class for a decade. In addition to this, he was the Royal Chef of Prince Harry and Prince William. After leaving the armed forces, Danny trained with Michelin-starred chefs and earned his Rosette, before deciding to pursue a career in teaching at London’s Career College of Food, Enterprise & Hospitality. Having won many awards including the Best Yacht Chef at Fort Lauderdale International Boat Show 2019, it was only a matter of time before Chef Danny Davies released his own cookbook.

What Superyacht are you currently working on?

Currently, I am rotating as the head chef on the Lürssen’s M/Y Ahpo 380ft, as well as serving a family travelling between South Florida and New York.

http://www.instagram.com/p/CWX9AUeIXZ2/

How did you get into yachting?

It all started through a friend on Facebook. He was from the British navy and gave me some great advice. This made me take the next step, and I began re-writing my CV. There’s really no better job than being able to cook luxury food, in some of the most beautiful places in the world.

Can you tell us more about your recent cookbook?

My latest book – Vegan+ Plant-based eating for normal people.

I wrote this book to introduce everyone to the foods I have been cooking recently, which are mostly plant-based.  Plant-based eating for normal people contains all the best recipes, along with plating notes, photos, and tips and tricks for creating the most beautiful plates. I intend to release more of these short books and do some collaborative cooking sessions in the near future.

http://www.instagram.com/p/CWs8PX3rPs1/

 

 

Cover Photo by Dana DeVolk on Unsplash

November is here, and so is the time when we embark on our crossing and prepare for the Caribbean Season. As this journey can take up to 3 weeks and with the added stress of potential quarantine on the other side, it’s challenging to know how to care for and store your fresh produce to make it last the long trip.

We have teamed up with Monaco-based food provisioners Maison Del Gusto to tackle food waste’s prevalent problem. They are here to provide us with their top 3 tips on how to make your fresh produce last the crossing. And, if you make it to the end of this read, they have also given us their top 3 most popular items you should stock up on before you leave!

With thanks to Maison Del Gusto, use these tips to learn How to Make your Fresh Produce Last the Crossing:

 

Tip 1. Use a Provisioner:

The difference in quality and service when using a provisioner compared to stocking up at supermarkets is profound. Provisioners always go the extra mile, and it does not go unnoticed.

For instance, Maison Del Gusto orders and prepares all their food for you on demand. Meaning you are always guaranteed to get the freshest produce possible. Provisioners don’t just go to supermarkets or local markets to get their produce; they go straight to the producer. This means shorter transport times, fewer people handling, less sunlight exposure and controlled temperatures from plant to port.

A provisioner will always offer a more personalised experience. At Maison Del Gusto, they select the products with extreme care for the specific client, ensuring you get exactly what you ordered. You will know where the produce has come from and that it is of the best quality possible. And naturally, the best and freshest produce will last the longest!

Tip 2. Consider the Conditions:

When considering the conditions of fresh produce, it is essential to think about the big three:

1. Temperature
2. Ethylene
3. Airflow

Temperature

In terms of temperature, it is essential to recognise the optimum temperature produce should be stored. A lot of produce keeps well in the refrigerator, while some items like potatoes, onions, and garlic are best left at cool room temperatures. It is essential to maintain this temperature during the crossing. If temperatures fluctuate, this can have a negative effect on the longevity of the produce.

Ethylene

Ethylene is a gas that some fruits and vegetables release such as, apples and bananas. It causes ripening and eventual decay of certain types of produce that are ethylene-sensitive. Therefore, it is essential to know which fruits and vegetables emit ethylene and which are ethylene sensitive. Whether or not you choose to refrigerate, keep ethylene-sensitive fruits and veggies separate from the gas-emitting ones when organising your refrigerator. This is also something all good provisioners will consider when transporting your goods.

Airflow:

Produce that keeps best at room temperature needs air circulation. Plastic bags equal premature spoilage. They’ll last longer if you take them out and let them breathe. Most refrigerated produce stays fresh longer when sealed, whether in zip-top plastic bags, reusable silicone pouches, or containers with tight-fitting lids. These containers hold in moisture, preventing produce from dehydrating, and they help protect sensitive produce from the effects of ethylene gas. You can use produce bags from the grocery store, too.

Tip 3. Become Storage Savvy:

After we consider the conditions, we can use this information to store accordingly. Maison Del Gusto (MDG) have given us some top tips on how to keep some of the most commonly ordered fruit and veg:

Potatoes and Sweet Potatoes:

• Don’t refrigerate.
• Store in a cool, dark place with relatively high humidity.
• Allow air circulation.
• Keep separate from onions, bananas, and other ethylene-producing items.

Potatoes will keep for a few weeks when stored in a cool, dark place such as an air-conditioned dry-store, away from large appliances, which generate heat. MDG comments.:

 “When kept a room temperatures, potatoes can sprout and decay. When refrigerated, they convert starch into sugar and can brown quickly and scorch when fried.”

Onions and Garlic

• Don’t refrigerate.
• Store in a cool, dark place with low humidity.
• Allow some air circulation.
• Keep separate from potatoes.

Common onions and garlic, members of the allium family, are easy to keep fresh if you keep them away from moisture, making them spoil faster.

Leafy Greens

• Refrigerate unwashed.
• Seal in zip-top plastic bags.

By the end of a crossing, we are all craving crispy leaf salad. Although we can’t guarantee, this will make them last the entire three weeks. With the proper storage, you might just be eating salad for a little longer. When ordering, look for leaves that will last longer. More hardy lettuce substitutes include curly endive, kale, and watercress. Excess moisture causes leafy greens to rot faster in the fridge. Because of this, we recommend keeping these vegetables unwashed until you’re’ ready to use them.

Apples and Pears

• Refrigerate in a plastic bag.
• Ideally, use a drawer that you’ve designated for non-ethylene-sensitive fruit.

Apples prefer the cold; after harvesting, producers keep them at near-freezing temperatures to maintain their crispness. If you don’t have a designated draw, we suggest keeping them in a plastic bag in that one super-cold corner of the refrigerator.

We hope these tips can help make your fresh produce last the crossing before you can restock again!

https://www.instagram.com/p/CNR_lNmLkp0/

Don’t Forget!

Don’t forget you can’t get everything over in the Caribbean! Here are three products that Maison Del Gusto recommend you stock up on before you leave:

1. Veal Fassona Carpaccio
2. San Remo Prawns
3. Minuts 8 Vinegar

 

Stock up on these, and you’ll have some versatile luxuries you can use for many dishes while in the Caribbean.

For more tips and recommendations, be sure to get in touch with Maison Del Gusto. As Monaco’s premiere purveyor of gourmet food, Maison del Gusto Fine Food and Wine Provisioning provide clients with world-class products when and where they need them. They’re dedicated to satisfying the most discernible tastes in the timeliest manner. Thanks to a fully stocked showroom, They’re able to offer next day delivery.

Give their Monaco office a call using this number:  00377 97 70 87 11

Or, send an email to: provisioning@maisondelgusto.com

 

 

We hope this season is a success for you all!

Have a read of Maison Del Gusto’s previous article Redefining the Superyacht Provisioner.

 

In celebration of International chefs day, we are hosting a chef’s competition! Superyacht Content has collaborated with Maison Del Gusto to give you the chance to win a surprise provisioning box worth €250! The competition is now open and running through our Instagram – SuperyachtContent until Thanksgiving 2021 (25th November).

The Chef’s Competition: 

Every great chef has a go-to show-stopper recipe! – A signature dish is a recipe that identifies an individual chef. It should be unique and tingle the taste buds of those who consume it. We can think of it as the culinary equivalent of an artist finding their style or an author finding their voice. So in celebration of all the fantastic yacht chefs, we want you to have the opportunity to show off your signature dish to the world.

All you have to do is head over to our Instagram – Like our chef’s competition post, Mention a fellow chef in the comments, and share an image of your “signature dish”. We will randomly select one lucky chef to receive a fantastic Maison Del Guto provisioning box worth €250! May the most impressive plate win!

Who is Maison Del Gusto?   –

Maison Del Gusto is a Monaco-based superyacht provisioner. Maison Del Gusto pre-invest in the chefs they work with because they know they will always return. By pre-stocking special items, they will always have stock for customers throughout the season. On top of this, Maison Del Gusto keeps large amounts of stock to ensure they can always provide the best quality products (even if they have little notice to deliver).

For more information on Maison Del Gusto, click here. Needing food inspiration in Monaco, follow them @mdg_yacht_provisioning. To find out their latest news, follow them on Facebook @maisondelgusto.

 

Good Luck, Chefs!

Stay tuned on our Instagram or our Website to find out who has won. Good Luck!

With the rise of veganism and growing awareness of meat production’s effect on our planet, the demand for plant-based food is rising. Superyacht chefs face the challenge of creating more meals and snacks for yacht crew and guests using only plant-based products. But why is this an issue? After all, plants are incredibly versatile, more eco-friendly, and, let’s not forget, proven to have remarkable health benefits. 

To embrace the rise of plant-based meals, we’ve put together a list of 5 of the most recognised chefs in the industry that are renowned for cooking plant-based. Are you a chef that is often faced with the challenge of cooking for vegans or vegetarians? Or are you just trying to adopt a more healthy and sustainable way of life onboard? If so, make sure you follow the chefs below for some fantastic inspiration.

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Plant-Based Chef – Kirk Haworth

Kirk Haworth is a Michelin Star chef. Through social media, Kirk showcases that plant-based foods can be turned into some of the most aesthetically pleasing dishes. Kirk is the founder of Plates London, where they explore creativity through nature, food, and drinks. They adopt a sustainable approach and combine old-world training with new-world techniques to develop a unique way of elevated, plant-based cooking. If you are not already following Kirk on Instagram, he is undoubtedly one you need you to get onto for inspiration for your guests.

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The Minimalist Baker – Dona Shultz

Dana Shultz has revolutionised the world of veganism by creating hundreds of recipes using ten ingredients or less. She has produced a cookbook to help support individuals from the get-go on their plant-based journey. Her blogs and books provide all the information you need to create delicious options for hearty entrées, easy sides, nourishing breakfasts, and decadent desserts. Dona is perfect for a Superyacht chef trying to optimise ingredients onboard and focus on meat-free meals for their crew.

Don’t forget to head over to her website for tons of delicious online recipes: https://minimalistbaker.com/.

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Vegan Chef – Eddie Garza

Celebrity plant-based chef, author, and host of “global bites with Eddie Garza”. Eddie reforms food systems in marginalised communities and has featured on a wide variety of media outlets. Because of this, he has cooked for stars in the television, film, and music industries. Mexican cuisine is his speciality which has had him recognised for taking people on a plant-based culinary adventure to destinations around the world. Eddie’s book ¡Salud! Vegan Mexican Cookbook features 150 plant-powered recipes that represent the 150 pounds he lost on his vegan journey. Don’t forget to check out his website for some of his delicious meals: https://www.eddiegarza.com/.

Eddie is the perfect chef to follow if you are looking for you’re looking for hearty homemade comfort meals.

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Avant-Garde Vegan – Gaz Oakley

A 26-year-old plant-based chef, author, and YouTuber modernising and recreating everyone’s favourite meat dishes. Gaz makes even makes the most devoted meat-eaters consider switching to a plant-based diet. From YouTube to the Hospitality industry, Gaz Oakly recently collaborated with Wagamamas, producing his own dishes called the Avante Gard’n and sticky vegan ribs. His creativity is endless and perfect for chefs looking for inspiration. It is safe to say that this young plant-based foodie is on the road to becoming one of the youngest and most recognised chefs in the industry.

There are plenty of Gaz’s delicious recipes up for grabs on his website: https://www.avantgardevegan.com/.

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Plant-Based Chef – Deliciously Ella – Ella Woodward

Ella started Deliciously Ella back in 2012 whilst she was at university. Deliciously Ella was initially intended to be a personal project for Ella. She taught herself to cook, photograph and document her meals on an online platform.  After seeing what she had created Ella’s family persuaded her to share it with their friends. After taking things online within a couple of years, the Ella community grew. Now with her own range of cookbooks, app, a range of items stocked in grocery stores as well as her own cafe in London the Deliciously Ella brand has become a tremendous success. Ella’s recipes are quick, easy and delicious, vegan, gluten-free, plant-based meals we guarantee will be a hit with your crew onboard or with those tricky to feed guests.

For tons of her delicious recipes, follow head over to her website, https://deliciouslyella.com/recipes/.

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If you are interested in promoting your work with us email us at hello@superyachtcontent.com

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