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Lorena Smalley

We have created a new section on our website to provide helpful information, articles, videos, etc on Nutrition!  We have found an interesting article to help you make your food last longer!

Yacht chefs have been inadvertently prepping for the COVID-19 pandemic throughout their entire careers at sea.

Yacht chefs have been inadvertently prepping for the COVID-19 pandemic throughout their entire careers at sea. “I keep telling people I’ve been doing this for years,” says Below Deck Mediterranean and Below Deck Sailing Yacht chef Adam Glick. “This is just like another day in the galley, like I’m quarantined on a boat with a lack of new food and supplies.”

To help you make the most of the food you have while staying at home, I talked to well known yacht chefs about how to make your provisions last.

Meal Planning Is a Must

“Working on a yacht definitely has its ups and downs,” says former yacht chef Julien Gremaud, who now runs Avocado Grill in West Palm Beach Florida. “The views are always amazing and you get to explore incredible places. It takes a lot of planning, troubleshooting and creativity to cook on a yacht though.”

Planning out what you’re going to cook, and when, is the most important aspect to ensuring your provisions will last. That means using up ingredients that go off quickly first and repurposing them into subsequent meals. Items that you wouldn’t normally use for breakfast can be incorporated in fun, unexpected ways, like the remnants of last night’s seafood, steaks, or vegetable side dishes can be transformed into omelets, burritos, or hash. But make sure to consider how much food you’re making every day. “It is also important to be conscious of portions you are using so that what you have purchased lasts the entire journey,” he says.

Want to know more? Please click here to read the rest of this article on the Departures website!

 

 

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