” W T F “. Where’s the food ?

WTF.
More often than not those three letters conjure up a much different meaning than “where’s the food” . Those three letters can go before a statement adding an extra punch to comments that are “unbelievable” , “a total surprise” , ” frustrating” , “angry” or any number of  emotions one might experience in our daily lives.  For the purpose of this my first blog pertaining to “Yacht Food Experiences” . I choose to highlight the more positive and complimentary side of the “WTF” expression. If you will a “WTF” spoken with laughter and joy.

By placing WTF in  front of  “Thats unbelievable  , How does he do it?  , I’m totally surprised,  or How  delicious was that ” ,  I think you get the drift.  So WTF let’s get into the meat of this first of many blogs to  follow – and begin sharing food experiences onboard the motor yacht  Papagallo II.

As the owner and chef onboard during charters , most of my time is spent in a 66 sq. ft. space , that’s 6ft. wide  by 11ft. long . It’s called the galley. During peak service times , especially wine pairing dinners , I share the space with two servers, my wife Midge and Jeanette who also doubles as a line handler. With the close quarters it is not unusual bumping butts in the heat of the battle of a five course pairing.

The galley is equipped with all electric equipment ( Coast Guard requirement)  consisting of Jenn-Air range top (four elements) , three rack oven , microwave, dishwasher, two door refrigerator / freezer combo, and a 26 lb. capacity ice machine.

My cooking style and recipes have evolved over the last 50 plus years (Yes 50 , I began my career at age 13). That style is very intuitive . I take ,  measurements by eye, check flavors and textures by taste , and know aromas by nose. With our time and space restraints onboard “Mise en Place” and pin point timing is essential in creating a  memorable experience for the guest cruising with us.

While we are cruising , many guests will peek into the galley or peer  through the galley window on the port side to check out the symphony of movement taking place as the night’s fare is plated up for service. Their voices muttered in soft tones express astonishment at the dishes we are able to create in the cramped conditions. This is when we begin to hear the  compliments after a couple of courses and glasses of wine. A favorite is “WTF , how do they do what they do in that space? ” or “WTF, I thought the food was catered in.

Once in a while we hear a “Holy Shit” that was fantastic! 

When the cruise is over and we assist the guest off the yacht amidst much hugging, hand shaking, fist bumps, air kissing, and broad smiles , the comment that overwhelmingly wins the day is; “The Cruise was Magical.” That’s just fine with us reinforcing the fact that we have done our best , a job well done. So , WTF. Where’s The Food ?

Stay tuned for my next blog,

Chef Len

 

3 thoughts on “” W T F “. Where’s the food ?”

  1. Beautiful! Great job Len. How about the chicken w/ butter, wine & capers you made for us in Kona HI. ? Everyone will love that recipe, I’ve made it & people really enjoy it.

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