WHO’S WHO IN CREW
Head Chef Daniel Isberg of M/Y Bold
WATCH THE FULL INTERVIEW ON THE “BEHIND THE LINE” PODCAST WITH CHEF DANNY DAVIES AT TRITONNEWS.COM
How did you become a chef? I have been cooking all my life. I started when I was a little kid. I enjoyed spending time with my grandparents in Sweden in the countryside — we filled the days picking berries, foraging for mushrooms, fishing, baking, making jams, cooking everything from scratch. That got me very excited and interested in cooking. After a childhood like that, I knew I wanted to be a chef. After culinary school, I worked at Stockholm’s top restaurants with Sweden’s leading chefs. Then I started to explore and cook around the world, working in many different countries, including France, Germany, Poland, Greece, Spain, the U.S. and Thailand. I started cooking on the water over 20 years ago on Sea Goddess, an ultra luxury, small cruise ship/yacht that could take up to 116 guests. I have worked as a chef all my life, running my own restaurants, catering companies, private and personal chef services and consulting. When COVID came two years ago, I put my catering company in Thailand on hold and went back to yachting full-time again, and I love it.
What is the best kitchen or galley you have ever worked in?
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any style, cold cuts, cheeses, fresh-baked bread, pastries, croissants, and any kind of special order, like smashed avocado on dark bread with poached egg, egg white scrambles, etc. • Lunch service is around 1 p.m., a familystyle lunch with a different theme every day: Italian, Thai, Greek, sushi, beach barbecue, paella, etc. Normally five to six different dishes, plus dessert. • Afternoon snacks, sweets and crudites at 3 p.m. • Dinner, from 7 to 8 p.m. Three to five courses: amuse-bouche, appetizer, palate cleanser, main course, dessert
It’s important to me before a charter starts to have good mise en place: stocks, mayo, ice creams, sorbets, reductions, some baked goods, basic menus done, etc. A normal charter day looks like this: • Breakfast service is 6 to 10 a.m. I normally serve fresh fruits, chia pudding, smoothie bowls, waffles, pancakes, omelettes, eggs
Thomas Keller from The French Laundry. His cooking is amazing. He is a genius. I have eaten at his restaurant several times, plus I have met him in person a couple of times and got really good advice from him.
What is it like to be a chef on a private yacht compared with a charter boat? As a private yacht chef, you have to be on standby for the owner and his guests all the time, 24/7. On a charter boat, it’s different because almost all meals are at set times and menus are agreed upon beforehand.
• Late night snacks around 11 p.m. For dinner service, I like to focus and have a quiet galley. For the rest of the day, I always listen to rock music. My work hours are normally 7 a.m. to midnight during a charter, with a one-hour break in the afternoon. Compared with other crew members, the head chef is always working the longest hours.
Must be at the American Embassy in Paris. The kitchen was huge, old school, with hundreds of copper pans hanging on the wall — best kitchen equipment you can imagine, and separate rooms for cold kitchen, hot kitchen, pastry, baking, etc.
Describe life on M/Y Bold and what your day looks like when taking guests on for a charter.
Name one of the chefs you admire most?
What do you do on your time off? I like to do watersports, explore new restaurants, drink a nice wine and relax. I have been to over 60 countries in the world. I have many favorite places — two of them are the Italian Riviera and Saint Lucia in the Caribbean.
FRUIT SANS FLY EGGS
Good Galley
Wash all your fruit in water with a little splash of white vinegar and bicarbonate of soda. For apples, pears, etc., use hot water and it will remove the wax. For berries, use cold water. The solution will prevent fruit flies and kill off any fly eggs that may be there already. — Chef Danny Davies
WHAT ARE YOUR BEST TIPS FOR THE GALLEY? SEND THEM TO CREW@TRITONNEWS.COM TritonNews.com | JUNE 2022
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