Yacht chef's seasonal and local food guide
Last updated: 01/06/2016
There are a number of reasons why using local and seasonal produce will benefit yacht chefs when cooking dishes for guests. Taste, variety, health, budget and even the environment will all benefit by deciding to cook a meal that’s both seasonal and local.
Taste reigns supreme
Local food is fresher and higher quality, when food is not in season locally, it’s either grown in a hothouse or shipped in from overseas and both will affect the taste quality. When shipping crops, they must be harvested early and frozen, so they don’t rot during transportation. The problem with this is that they may not ripen as effectively as they would in their natural environment and as a result, they don’t develop their full flavours.
Variety is the spice of life
Many yachts will be traveling to different locations on a weekly basis and each new location will have its own local speciality or in-season fruit or veg. Yacht chefs are in a unique position to be able to offer their guests a full range of produce.
Finding out what is fresh from the local market (or using the seasonal guides below) and preparing a meal based on those ingredients will show not only the guests you are an accomplished chef, but show you have great culinary variety.
Seasonal food is healthier
There is evidence to suggest that yacht guests would get more nutrients and vitamins out of certain fruits and vegetables at certain times of the year. Logically, the nearer your food has been grown to where the superyacht is, then the less time it has spent travelling, and the more nutrients and vitamins the produce is likely to have retained since being picked. This is especially true in the case of vitamin C, which is particularly unstable.
Local and seasonal food will help your galley budget stretch
Whatever your yacht size and however its used, the biggest challenge can be budgeting and provisioning efficiently.
Location plays a huge role in what you can buy. Simply put, local, seasonal food will be cheaper as there is more supply.
When food travels around the world to get to the yacht, it uses lots of energy, which means lots of greenhouse gases. It’s not just the distance; it’s also the refrigeration along the way.
Transporting produce sometimes requires irradiation (zapping the produce with a burst of radiation to kill germs) and preservatives (such as wax) to protect the produce during the trip, which are both bad for the environment.