A certified Executive Pastry Chef and certified Chef de Cuisine through the American Culinary Federation, Chef Mary Beth Lawton Johnson, CEPC, CCC is a mega yacht chef since 1991 and author-columnist/chef for two publications. Upscale Living Magazine based out of the Northeast and The Triton, a nautical publication distributed globally. Chef Johnson brings over 17years of experience to the table as a premier yacht chef and author. Employed on the Motor Yacht Rebecca since 1998, longevity unheard of in yachting, Chef Johnson has a passion for yachting and cuisine specifically, oceanic fusion. Her culinary talents have been displayed for the Prince of Orange, Lord Baron Archer, Ladies and other Lords, to the famous and not so famous.

Her cuisine has been featured in a multitude of national and international magazines, AP wire, online and television and Chef Johnson is also the co-owner and founder of Creative Arts and Media, a media company that specializes in Food Styling, Food Concept and Design, Photography to copy and editorial assistance and interior styling. Her partner for this company heading the photography and interior styling is Jennifer Reber of Wandering Eye Photography.

http://www.themegayachtchef.com/

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Alex Forsythe
Posts: 2

Provisoins
Reply #2 on : Thu November 04, 2010, 15:46:46

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http://thetriton.com/column/2006/05/one-chef%E2%80%99s-opinion-yacht-provisioners

* I also highly recommend Bruno, the owner of Froggy Gourmet in Antibes, France. Yacht chefs everywhere should get down on their knees and bow down to this god of a guy. (He’s a saint in my book.) If you don’t, then you don’t know the dues this man has paid to get where he is and where you are. He is solely responsible for getting chefs the salaries they earn in yachting. If Bruno can’t help you when you are in France, no one can.

Bruno, owner of Froggy Gourmet, 33(0)4.933.40538 or 33(0)6.10.824085


For chocolates and dessert decorations, go to www.qzinafoods.com in Pompano Beach, Fla. For specialty truffles, game birds, duck prosciutto, duck sausage and foie gras, go to www.dartagnan.com. For caviars of imported varieties, www.caviarrusse.com is the best in New York offering the finest caviars from worldwide resources.

I hope this has been of some help. I am sure most of you already know these companies. If there are other companies out there that you would recommend, please do so; I would love to know about them and get them on my list for next year.

Until next time, make some culinary waves.

Mary Beth Lawton Johnson is a certified executive pastry chef and Chef de Cuisine. A professional yacht chef since 1991, she has been chef aboard M/Y Rebecca since 1999. Visit her Web site at www.themegayachtchef.com or contact her through editorial@the-triton.com.

Alex Forsythe
Posts: 2

Seasons
Reply #1 on : Sat December 20, 2008, 05:24:14

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With family gathering, the holidays can seem rushed with little time left over for the meal preparation. These two recipes for the holidays take little effort yet yield maximum results. My wish for you this holiday season is to have a safe and happy one. – Chef Mary Beth

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