NEWS 4 STEWS
.
150
some point in my career and claimed them as my own (sorry Gordon!). A masterclass in presentation, technique and flavour pairing. Plenty (Yotam Ottolenghi) – a stunning take and revitalsation of vegetarian food. A constant go to for all charters and guests. The Bánh Xèo is constantly springing up on the vessels I cook on.
IN THE GALLEY WITH SAM HOLLOWAY
What three kitchen gadgets could you not live without? Small offset pallet knife, speed peeler and dough scraper. All three seem to be in reach and constant demand whenever I’m cooking. What piece of equipment should every yacht have in the galley? A ‘nest’ of stainless mixing bowls from small to large. Please stack correctly. Always makes me happy. What would you say are some of the most overrated ingredients? Truffle oil, chia seeds & anything ‘fat free’. What would you say are some of the most underrated ingredients? Ancient grains (farro, spelt etc), chipotle and home made Mayonnaise. What has been the most popular (or requested dish) on a yacht by a guest so far? Generally it would be my cakes and pastry/ bread work. I went head long into teaching myself the finer points of Gateaux and Entremet years ago and have a huge respect and understanding of the ingredients and techniques used. The ‘casual perfection’ you see in the windows of random French Patisseries and Boulangeries is something I try to bring to the yacht and its guests. If you were a guest on a yacht, who would you want to cook for you and why? Matty Matheson. It would be a charter of laughter, amazing cooking and sheer decadence - and would most likely require significant detox afterwards.
Years’ Experience as a chef: I completed my apprenticeship over 20 years ago, and have been cooking on yachts since 2011.
Confidential cemented my decision to become a professional cook. His regard of those within the industry, his love for food and the joy that comes from feeding people and being fed I find infectious.
Nationality: Australian
What 3 ingredients could you not live without?
What are you doing / where are you working right now?
Maggie Beer’s Verjuice, pale French butter from Normandy, and Greek Extra Virgin Olive oil.
I have just completed a temp job as Exec Chef on MY Luna over in Dubai. I am now at home in the UK with my family searching for a permanent position.
What are your 3 favorite cookbooks and why?
Name: Sam Holloway
Who is your food hero (dead or alive) and why?
Eleven Madison Park (Daniel Humm)– for plating ideas, finding random elements to include in menus and the inspiration gained every time I flip through it.
Anthony Bourdain, hands down. His chapter ‘So You Want to Be a Chef’ from Kitchen
3 Star Chef (Gordon Ramsay) - I can honestly say I have cooked every dish in this book at