Panama 🇵🇦
Flashback to Panama and Kuna Yalo.... provisions (and Molas 🥰 )arrived via all kinds of vessels. 🤣
🤣
As a chef you have to be able to source local fresh organic produce . Learn from the locals what is a “must try “, how to prepare it... always learn something new everyday from someone, expand your knowledge , that is key to be able to keep up with a variety of dishes and interesting menus.
When we are moored on the dock it is so much easier with provisioning , but when you are out at anchor, you have to improvise to get the produce onboard.... load the groceries in the tender (thats exciting too) ,making it a whole new adventure. Store and use your fresh produce sparingly if you are far from the shops such as to wrap lettuce with a damp paper towel, make your own sprouts, bake your own bread....come up with creative , interesting and healthy menus for crew and guests if you are far from the shops or not easily assessable , or if you are in remote places. That is really the fun part as it makes you think creative.
I remember back when we were out at anchor in St. Thomas during covid 19 quarantine . I had to create menus that were healthy and at the same time cost effective and trying to not venture out to stock up.
It is important to keep stimulating yourself , learn new things , try and experiment new menu ideas and always look on the bright side of things even if its a pandemic we are experiencing.
As a chef we all have our ups/down days in the galley , but we are the ones that to satisfies all the rumbling stomachs at the end of the day.
As a chef you have to be able to source local fresh organic produce . Learn from the locals what is a “must try “, how to prepare it... always learn something new everyday from someone, expand your knowledge , that is key to be able to keep up with a variety of dishes and interesting menus.
When we are moored on the dock it is so much easier with provisioning , but when you are out at anchor, you have to improvise to get the produce onboard.... load the groceries in the tender (thats exciting too) ,making it a whole new adventure. Store and use your fresh produce sparingly if you are far from the shops such as to wrap lettuce with a damp paper towel, make your own sprouts, bake your own bread....come up with creative , interesting and healthy menus for crew and guests if you are far from the shops or not easily assessable , or if you are in remote places. That is really the fun part as it makes you think creative.
I remember back when we were out at anchor in St. Thomas during covid 19 quarantine . I had to create menus that were healthy and at the same time cost effective and trying to not venture out to stock up.
It is important to keep stimulating yourself , learn new things , try and experiment new menu ideas and always look on the bright side of things even if its a pandemic we are experiencing.
As a chef we all have our ups/down days in the galley , but we are the ones that to satisfies all the rumbling stomachs at the end of the day.
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