PHOTOGRAPHY: JEFF BROWN/BREED MEDIA; ED CAVENDISH
Opposite: the main saloon
dining area on Andiamo
(also pictured right). Below:
Kennedy’s watermelon and
lime vodka jelly shotD
ining on board may seem a tranquil afair to charter
guests. Michelin star-worthy food simply appears: the
finest cuts, towers of fresh vegetables, jus swirled
artfully across plates. Once the food has been devoured
the empty dishes are swept away quickly and the next
course arrives. But while the waters may seem calm up
on deck, below there’s a ferocious current of activity.
The galleys were certainly frenetic during this year’s Chefs’ Culinary
Contest, when competitors were challenged to create a Caribbean Sunday
“Funday” brunch. The meal was to be served with a basket of baked goods,
created using Caribbean ingredients and executed with an element of fun,
with menus suitable for multiple generations of guests on board.
“The level of hospitality experienced during the show was amazing,” says
Alex Grimley, competition judge, founder of Sheer Rocks restaurant and
owner of Catherine’s Café, both on Antigua. “The crews were incredibly
gracious and the efort put in by everyone was whole-hearted. The level of
skill and preciseness was a breath of fresh air and something that very few
people get to experience.”
Nearly 30 yachts that were available for charter in the Caribbean over the
winter took part and competition (sponsored by Boat International Media,
Laurent-Perrier, Bacchus Wines, Le Gout du Vin, Marina Casa de Campo
and Yachting Matters) was fierce. The winners – chosen in three yacht size
categories – injected their work with innovative ideas to create not just a
delicious brunch but a meal with personality. Speaking to each chef, we
found out how they transfer their personal flair to the dining table.THE ARTIST
Caitlin Kennedy
Andiamo
Benetti – 59.3m
IYCAfter a course at the Silwood School of Cookery
in Cape Town, Kennedy was drawn to a career in fine
dining before coming to the yachting world four years
ago. Highlights of her menu ranged from a Bloody
Caesar cocktail shot with a concealed oyster to a
coconut panna cotta, served in a coconut shell with
salted cashew ice cream and white chocolate granola.For inspiration I had a massive discussion with
the crew. At the time we were in Florida, so we
went to lots of diferent brunch restaurants and
turned it into a bit of fun.
Food presentation is so important.Ihavealways
loved art – it’s half the fun for me, looking at your
food first and imagining how it’s going to taste.
I knew that I wanted to do a coconut dessert –
I worked in a restaurant before that lined a bowl
with ice cream, so I thought I could transfer that
to a coconut shell. I spent hours in the fridge with
a freezer jacket on, setting layer after layer of
panna cotta.
The Bloody Caesar shotwas something I once
served as a canapé – I just think it’s a match made
in heaven.
Egg white omelettes are really popular for
breakfast.Especially at the end of the charter!
The guilt sets in. My strangest request was to have
quails’ eggs – boiled for 10 minutes exactly and
peeled – for the guests’ baby at all times.Winner
Over 164ft