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From T2’s Galley     Jump to Newest Entry

The biggest shock of getting set up in the charter business was suddenly realizing I was going to have to cook! And not just “cook,” but cook three meals a day for 4-6 people for a week, and do it well enough to keep everybody happy! Charter brokers like to call anyone who cooks a “chef”, but in fact only a small percentage of those who cook on charter boats have any culinary training. The closest I came to culinary training is the irrelevant fact that my aunt’s husband’s sister is Julia Child.

Fortunately, I like to eat well and interestingly, so that unexpected role turned into an opportunity to expand my horizons in the galley. I recall my brochure billing our fare as “healthy with a touch of indulgence,” and our menu strove to incorporate the flavors of the islands, Pacific and Mediterranean.

Nine years later, when Don and I left the Virgin Islands to “cruise the world,” we at first feared we were going to have to “give up the gourmet.” Where were we going to buy all the foodstuffs we were used to? Were we going to be confined to a diet of rice, beans, pasta and canned meats like so many cruising books suggest?

The truth turns out to be that we just traded our focus. Every place has its specialties, its own flavors and its markets. Just as the world is full of new horizons in places, people and culture, it is equally full of new horizons in eating, provisioning and cooking! It took us a little while to catch on to this aspect of our travels, but, now that we’re into it – trust me – the Two Captains will give it all the attention it deserves!