FROM THE GALLEY It’s often said that “real” cooking is more about following your heart than following recipes, so FRANK asked five seasoned yacht chefs what makes their hearts sing when cooking onboard and for tips on how to keep charter guests smiling with their stomachs.
JULIE M. VIGNEAULT YACHT CURRENTLY WORKING ON
S/Y BUNDALONG, 78’ Sunreef YEARS WORKED IN THE YACHTING INDUSTRY
I am fairly new to the industry with two years of experience. Prior to that I worked at my own B&B in Costa Rica, which I still own and operate from afar. FAVORITE CUISINE TO COOK
Fresh produce from the sea. BEST INGREDIENT TO WORK WITH
As a freediver and fisherwoman, there’s nothing more exciting to me than bringing aboard food I harvested myself. Being able to offer a reef-to-table experience is what truly makes me happy. FAVORITE PLACE TO SOURCE FRESH PRODUCE
The sea, and I always try my hardest to find the local farmers and source fresh produce made with love. Microgreens are my current obsession. SIGNATURE DISH TO SERVE CHARTER GUESTS
Sushi, sushi, sushi WHAT NOT TO SERVE CHARTER GUESTS
Hard boiled eggs MOST POPULAR FOOD REQUEST
Fresh ceviche PROUDEST MEMORY IN THE GALLEY
When Paris Hilton told me that my lasagna was #sliving [Editor’s note: a term coined by Hilton in 2019 to mean “slaying” mixed with “living my best life”.] TOUGHEST MOMENT IN THE GALLEY
Finding out I am intolerant to dairy. I mourn cheese every day. HAPPIEST TIME ABOARD A YACHT
Any day in The Bahamas WHERE/WHO TAUGHT YOU THE MOST ABOUT FOOD
My partner is my biggest critic, he also happens to captain the boat, so I try to listen. FAVORITE FOOD TO EAT
Anything truffle 102 — 103
