G O U R M E T K N OWLE DG E
THE GREENING of SUPERYACHT GALLEYS The world we all live in is changing. Individuals on all levels are beginning to analyse their environmental footprint. And chefs aboard large yachts are now employing technology to serve greener menus on the high seas.
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s a chef who has provisioned for long passages on vessels with diverse crews and guests, one of the hardest tasks was to achieve longevity from vegetables, especially fresh herbs and leafy greens. With limited options for either storage and cooling even 80m vessels have their limits, and despite 2 weeks at sea, providing a crisp salad to the most discerning of guests became somewhat challenging.
80 epicurevietnam
As a growing number of ultra-rich people seek out deep sea adventures, they bring with them the refined palates and high standards of their millennial parent owners and the gen z and alpha gluten-free pumpkin gnocchi with asparagusloving children. In order to achieve the seemingly impossible in an environmentally conscientious context, cunning chefs have embraced new technology and techniques.
