Ooops, it’s been a while! Both, working on a superyacht and writing a post. After my wedding, timing hasn’t played in my favor. A few opportunities presented themselves, but I wasn’t able to take the job. Relatively new to the freelance game, I was exited when able to accept a month gig on the 213 feet, brand new, sleek Dutch motor yacht Galactica Star.
There I was, taking off to the island, mon! The crew was extremely welcoming, happy a guy arrived to take care of the guests. Daily crew meals where prepared by the sous chef and she was good at it. It gave me enough time to provision, clean and organize the galley to my standard.
We started in Freeport, Grand Bahama for one of our trips. My sea legs were still intact during an overnight crossing to Nassau.
Every time I visit Atlantis and Paradise Island, a man made, high end tourist attraction, I head over to the main island and the local fish market.
There’s nothing better than buying fresh grouper, snapper and parrotfish from the waters around us. For a small fee, I got the fish cleaned and bagged up. Hey, everybody has to make a living, right 🙂
Prepared conch shells are so beautiful in color and shape. The real deal although is the fresh conch meat. It’s rough, ugly and hard to cut. But with a little love, citrus juices, tomato, onions, habañero chilis and other desired ingredients, a delicious ceviche or salad is prepared.
I was lucky to score some local lobster too. The season was almost over and no more lobster was caught. I’m still not a big fan of Caribbean Crayfish. It works lightly poached in a salad, otherwise grilled or baked the flesh gets chewy if overcooked.
Lobster Salad, Avocado, Celery, Capers, Spicy Lemon Dressing
This little visitor made quite a scene. He scared our guest to the bones, but turned out to be a nice guy.
Time flew by and the Easter weekend was very chilled and of course I made some hot cross buns for the crew.
Unfortunately I didn’t bring my nice camera and I have only a few food pictures that came out ok. Here a couple of desserts that went down quite well.
After one month of yacht cheffing it was time to go home again. The permanent chef is returning and I handed over his galley freshly polished and ready for him.
I’m ready for Europe 🙂