A collection of food moments from my time cooking on different charter boats over summer-autumn 25

A look into my food on the water

A gourmet plated dish with a small portion of seared meat topped with dark sauce, garnished with greens and a yellow sauce, served on a large white round plate.
A bowl with a breaded fried ball, pieces of white fish, and a creamy sauce garnished with green oil droplets, on a marble countertop.
A plate with a stack of what appears to be pancakes topped with whipped cream, caramel sauce, berry compote, chopped nuts, and caramel drizzle.
A freshly baked pizza topped with cherry tomatoes on a cooling rack over a kitchen countertop.
Elegant plated dish with garnishes, small droplets of sauce, and microgreens on a white textured plate, set on a table with silverware and a glass of water.
A dessert plate with assorted desserts, including a white chocolate and raspberry mousse, a piece of cheesecake with a cherry on top, a raspberry, and some powdered crumbs, all arranged on a white plate.
A plated dish with a piece of cooked fish garnished with microgreens on a textured white plate.
Peach tart on a blue plate at a dining table with slices of peach and figs on top, surrounded by a plate with several forks, a glass of lemon water, and other tableware.
A decorative plate of yellow risotto garnished with chopped nuts. The plate has a floral pattern with cherries, blueberries, and lemons around the border. The plate is held over a kitchen counter with a toaster in the background.
Elegant plated dish featuring a small fillet of fish topped with microgreens, edible flowers, and dollops of green sauce, served with roasted vegetables and artistic sauce drizzle on a white plate.
A tray of golden brown pain au chocolat pastries with chocolate chips, fresh out of the oven.
A plated fish dish with two pieces of cooked fish, garnished with greens, yellow flower petals, small dollops of sauce, and lemon zest.
Open-faced sandwich topped with scrambled eggs, sliced red chili peppers, and green onion, garnished with green sauce on a white plate.
Multiple white plates with assorted desserts including macarons, chocolates, raspberry berries, and dollops of chocolate mousse or whipped cream, arranged on a stainless steel surface.
A plate with toasted bread topped with cream cheese and sautéed mushrooms, garnished with green herbs, accompanied by dollops of brown sauce on a blue ceramic plate.
A plated dish featuring two pieces of seared fish fillets garnished with microgreens, served with grilled asparagus, creamy yellow sauce, and a bed of rice or grains.
A colorful mixed salad with greens, radish slices, crumbled cheese, nuts, and radicchio leaves in a white bowl.
Plate with six pieces of fried cauliflower topped with sliced onions and drizzled with sauce, on a metal surface.
Fried fish fillets with a side of tartar sauce garnished with parsley, served on a rectangular white plate.
A bowl of orange-colored soup garnished with green herbs, edible flowers, and lemon balm leaves.
Outdoor dining table set with various dishes including salads, roasted chicken, and appetizers, with empty white plates and glasses, surrounded by chairs on a sunny day.
A seafood and pasta feast on a boat deck near the water, with various dishes including salads, pasta, and appetizers, set on a long wooden table with white bowls and glasses.
A white plate of rotini pasta with tomato sauce garnished with fresh basil leaves.
A bowl of yogurt topped with granola, mixed berries, edible flowers, and fresh mint leaves.
Fresh homemade pasta laid out on a wooden cutting board on a black countertop in a kitchen.
A breakfast or brunch spread on a granite kitchen counter includes an assortment of fresh fruit, pastries, bread, sliced meats, cheeses, grapes, and a cake, with various plates and baskets for serving.
A breaded, fried ball served on a bed of creamy sauce with a mint leaf garnish on a white plate.
Empty black plate with a small dessert topped with cream, orange spheres, a mint leaf, and a small green pepper on the right.
A dish with leafy greens, including kale and other mixed greens, on top of a piece of bread or toast with a creamy yellow sauce drizzle, served on a gray plate.

Some examples of staff eats!

Crew Food

A plate of cooked rice with herbs and spices, a baked salmon fillet with crispy skin, steamed broccolini, and a lemon wedge.
Two plates of food on a black stovetop. Each plate has grilled steak slices, roasted sweet potato fries, and sautéed green leafy vegetables.
A person holding a white plate with a sandwich containing slices of tomato, lettuce, meat, and a baguette-style bread against a dark wooden background.
Plate with cooked fish, roasted potatoes with herbs, grilled broccolini, and a lemon wedge.
Containers of baked pasta with cheese, bacon, and herbs stored on a kitchen countertop.
Plate of French toast topped with mixed berries, edible flower petals, and syrup, with a sunny-side-up egg garnished with herbs and crispy bacon
Two eggs Benedict with smoked salmon on toast, topped with hollandaise sauce and chopped chives on a white plate, with a cup of coffee and a potted plant nearby.