captain cook
Assistant Cook
- Joined
- Jun 18, 2005
- Messages
- 12
Pan sear and deglaze
It's hard to inagine how easy it is to butcher a lamb rack.
Plus it's fun. Check out the videos on the site below:
Oh the woes of the traveling Megayacht chef:
We were scheduled to arrive in Potro Cervo, Sardegna shortly after lunch so the guests could go shopping. The trip had been miraculously extended another week and I was unable to pick up my last provisioning two days earlier because the boss decided not to stop in Bonafaccio. It was now 4:30 and I was desperately looking for a man named Gino and a truck full of my beautiful supplies. Our boat was gigantic and blue with a very well known name written across the stern. I figured he’d see me. After a few moments I noticed a truck across the port with a faded painting of grapes on the side and a man leaning on the fender smoking. “Buona sera. Gino?” “Si si, Chef?” “Si, Jim”
This was about the extent of my Italian. Gino was hardy and hale with a suntan and the build of a stone cutter. He seemed like a nice guy but the nightmare began when I looked in back of the truck. It was empty! I held out my palms in classic Italian exasperation. “Gino”. He made motions of steering and pointed away from the boat. “My brother. We go now.” By 4:00 I usually have all my vegetable prep done for dinner with the meats seasoned and a fair idea how everything will go. It was now 5:00 and I didn’t have a single bit of prep done. There were 12 guests and 10 crew waiting for a meal that would rival any of the café’s and restarants nearby. And so we were off through hill and dale like Bing Crosby and Bob Hope to buy vegetables from Gino’s brother.
It's hard to inagine how easy it is to butcher a lamb rack.
Plus it's fun. Check out the videos on the site below:
Oh the woes of the traveling Megayacht chef:
We were scheduled to arrive in Potro Cervo, Sardegna shortly after lunch so the guests could go shopping. The trip had been miraculously extended another week and I was unable to pick up my last provisioning two days earlier because the boss decided not to stop in Bonafaccio. It was now 4:30 and I was desperately looking for a man named Gino and a truck full of my beautiful supplies. Our boat was gigantic and blue with a very well known name written across the stern. I figured he’d see me. After a few moments I noticed a truck across the port with a faded painting of grapes on the side and a man leaning on the fender smoking. “Buona sera. Gino?” “Si si, Chef?” “Si, Jim”
This was about the extent of my Italian. Gino was hardy and hale with a suntan and the build of a stone cutter. He seemed like a nice guy but the nightmare began when I looked in back of the truck. It was empty! I held out my palms in classic Italian exasperation. “Gino”. He made motions of steering and pointed away from the boat. “My brother. We go now.” By 4:00 I usually have all my vegetable prep done for dinner with the meats seasoned and a fair idea how everything will go. It was now 5:00 and I didn’t have a single bit of prep done. There were 12 guests and 10 crew waiting for a meal that would rival any of the café’s and restarants nearby. And so we were off through hill and dale like Bing Crosby and Bob Hope to buy vegetables from Gino’s brother.
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