And She Can Cook Too! Dessert Recipe + Party

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And she can cook too!

Wouldn't it be fintastic to travel the garden spots of the seven seas as a mermaid, or maybe a chef on a lavish yacht, or perhaps a scuba instructor or even underwater model?

Believe it or not, someone exists who is all that and more!

From the French Riviera to the Hamptons, Estelle F. Arlaud swims with the smart set. And now she has written down a bit of what makes her so popular as a caterer. Is it her passion for interesting healthy food? Her love of the ocean? Her inspirational mer-musings? Find out here as she shares her journey.

How did you first get into cooking professionally?

I started to sell slices of pizzas and quiches in my mother's rotisserie in St Tropez, still famous La Rotisserie Tropezienne when I was 12, then we moved to the Caribbean and she rented the first French brasserie in St Martin Le Bistrot Marseillais where I was doing most of the pastries and replacing the Pizza Chef on his day off, at 14 years old. At 18 I was cooking American breakfast and crepes at her place Be Cool. At 19 I started my catering business La Cuisine d'Estelle going into private villas and working on sailing boats as cook/hostess, then on a 100'motor yacht in St Tropez in 1990. Around 2003 I decided I was no longer a cook but a Chef. I had so much knowledge from different countries that I realized I was 'up there.'

You've cooked all over the world, can you tell us where you've traveled, and enjoyed most?

In 2007 I became an executive Chef at The Bridge Golf club in the Hamptons, NY. So I was 11 years in St Tropez, 11 years in St Martin and 4 years in Thailand. I had the life of a princess in Thailand. I didn't learn much, only enjoyed life as an underwater model and scuba diving instructor. I was also 3 years in India and 1 year in Australia where I gave birth to my daughter on Aboriginal land in a beautiful oasis farm in the desert (open serene land); and then 8 years in Israel, in many different villages from North to South but mostly in the desert, in the occupied territories. I was missing the sea, seeing myself like a dried up mermaid, on top of the desert, until I figured it all out as I drew in The Cosmic Spring. All is within. I ended up going South with my daughter, back to the sea in Eilat. There I updated my scuba instructor card and even did the 3 week stage with the dolphins at The Dolphin reef. My 5 years in the Hamptons NY, were a big challenge. It was great and we ranked 2nd of high-end golf club in the world, and my international cuisine background was deeply appreciated. During those years, I came on holidays back in the Caribbean, to my heart. Finally after removing a tumor in my pelvis and a thyroid storm, I quitted my work and moved the island of Anguilla, where I am a kosher and private chef at the magnificent Viceroy Hotel. I have enjoy every place I have been, all for different reasons.

What inspired the book The Mermaid Chef?

Always people told me I should write a book about my life, I tried twice but never went far enough, so I decided to start with a photo book, where I'd just add comments, thinking to make a book for the members of The Bridge, for their cocktail parties. But the angels had another plan, so I could mix my passion of the sea in it, if you read the small paragraph, you will realize it is a mild approach to spirituality through party, food and the sea.