APRIL 2017 WWW.BOATINTERNATIONAL.COM0123456789WINNER: UP TO 126FT
Sheree Murray
Yacht P2, 125ftAfter working in high-end restaurants in Australia and
New Zealand, Murray loves the thrill of working on
board a successful regatta racing yacht. Her winning
menu impressed judges with its use of imaginative
ingredients, including coconut fried crocodile. Murray
believes it is important to keep studying to be able to offer
guests the “wow” factor and recently took a two-week
molecular gastronomy course in BarcelonaI love not having the same food available every day,
traveling to new places and finding strange, exotic
and local produce.
The cooking space on yachts is obviously much
smaller than in restaurants but I think the biggest
challenge is not being around other chefs, not having
someone to converse with every day about food.
You have to love sailing if you want to work on this
type of boat. We sail hard so you can’t get seasick,
there is no time for that. I keep things simple when
we are racing and pick my time to be in the galley,
normally it is when the kite is up because then we are
nice and stable. Also no one wants to eat when we are
on a crazy angle.
Guests expect something out of the ordinary. They
are paying a good amount to be on board so I want to
produce phenomenal meals. It is important to keep
studying, especially when you are by yourself. I took
the molecular course at the University of Barcelona
in October and it inspired me again.
People are amazed by molecular gastronomy. Once
you understand the chemistry, spherification doesn’t
take that long and it just adds a little finesse. BWINNER 126-164FT
Eric Davis
Yacht Excellence, 150ftWith more than 25 years in the culinary industry, Davis
has run the luxury suites for the Miami Dolphins and
starred in the television show Four Weddings. Davis’s
menu used intriguing ingredients, including uni sashimi
served with land snail caviar and venomous lionfish – the
invasive species that conservationists are trying to
encourage onto menus as they ravage reefs and devour
other sea creatures. With an emphasis on sustainable
ingredients, Davis creates dishes that engage his guests
and challenge their preconceptionsI have a reputation for cooking crazy food but I want
people to remember me that way. I want to have
created an experience for my guests.
As yacht chefs our budgets are far greater than
most restaurants’. I love that, as long as I am
successful, I can obtain pretty much any ingredient
in the world. I do whatever it takes to source
ingredients without spending exorbitant amounts
of money. One time in Costa Rica I needed a certain
cut of pork that wasn’t available, so I bought a live pig
and found a butcher to give me the cut I wanted.
There need to be some changes with lionfish.
I didn’t realize how expensive it would be. Fish
companies have taken something that is good for the
environment and are trying to monopolize it.
I am a big advocate of molecular technology. I find
that modern techniques integrate well with desserts
but I have had to learn not to overdo it and only use
some of what I know how to do.Eric Davis’s starter
featuring Pacific sea urchin
sashimi garnished with
land snail caviarSheree Murray’s dessert of
Caribbean brandy snap filled
with pineapple and rum foamCHARTER
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Chefs Comp Antigua, 2