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| February 01, 2007 | Food Afloat-Confessions of An Onboard Chef
  When I was about 10 years old, my mom would send me on Boy Scout camping trips armed with a cooking pot complete with all the ingredients necessary to make beef vegetable stew for 20. It was a simple meal using only one pot. It had to be, since there was little light to see and blowing ash and sparks to keep things interesting. The results were fantastic, aided by the fact that we were always hungry. I, was a hero!
Today I cook for up to 9 guests aboard my luxury yacht here in the Caribbean. I do so in a galley with most of the tools one has at home. But, there are still plenty of challenges. Often the vessel is being tossed around by waves and wakes that could land me in hospital with burns, breaks or worse. Cooking while juggling multiple pans of hot liquids on an undersized galley stove, moving plates on counters, or the occasional launch of a jar into the air can create so
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