Hi guys,

The season has come to an end. After a short visit to Charleston, South Carolina, we headed to our base in Fort Lauderdale. Charleston was lovely, I got my share of Shrimp and Grits, Biscuits and Fried Chicken in some of the superb restaurants the city accommodates. I tried to copy some dishes and they came out pretty good. Unfortunately the guest had the same idea and ate out the first night, trying the Southern soul food. The next day, they were still stuffed and asked for some salads and light dishes 🙂

Shortly before we’ve left Boston, Chef, Restaurant Owner, TV Host and friend Steve DiFillippo called me one evening. “Hey Remo, what about we bring a TV crew onboard and film you during cooking!” I was like, em, cool, sure…. I have to ask the Captain first though. “No, that’s ok”, Steve said. “I’m having dinner with your Boss right now, and he’s fine with it. See you at 9 in the morning!”

So I had no idea what to expect, just made sure I was clean shaven and put a fresh chef jacket on. First we headed to Cambridge Packing Company, who is the supplier of amazing beef to Excellence V. I was there the last week for the first time, had a tour and could choose the kind of cuts I desired. This situation will be a little different. After a chat with the super nice owner Bruce, we headed to the cutting and packaging room and met the camera crew. I got wired up and was wondering what’s going to happen. There was no script or similar, and I got a little nervous 🙂 Unfortunately the whole segment got deleted from the show. But it started to become an incredible experience.

The workers receive palettes of Brandt Beef, delivered straight from the farm in California.

Cambridge Packing Company is specialized in suppling high end restaurants, and now a Superyacht!

As you can see, this is outstanding quality! That’s the Rib Eye steak we gonna cook on the boat later.

Now we’re heading to the port with the whole team, to record some interior / exterior shots and the actual cooking demonstration. On the way, Steve told me how it’s gonna work and we’ll just improvise a bit. At least I’m gonna be in my galley and will feel way more comfortable.

So here’s the actual show segment of Dish it up that aired on Saturday, October 21st on the local station and styleboston.tv

I hope you enjoyed it and the feedback has been amazing so far. Thank you very much! I’m definitely inspired to do more videos and demonstrations in the future.

Chef Remo Maute