Embarking on a sailing journey is not just about discovering new destinations – it’s about savouring authentic flavours along the way.
By Sotiris Mpempedelis, Chef onboard S/Y Nova, Lagoon 62
For a chef at sea, preparation is everything. Stocking up on essential Greek ingredients before setting sail ensures that each meal reflects the richness of local gastronomy, even when docking at ports where certain specialties may be hard to find. The basics that a chef must load up on before setting sail are some signature Greek products that are hard to find at the ports of call. In some islands you can find everything, in others you simply can’t. So, consult with the captain, find out your itinerary and plan accordingly.
As for “smart ingredients”, you can find a lot of store-bought foods that will save you time and effort. However, there are different needs and priorities on each boat. Space, refrigerators and freezers play an important role, but what’s most important is what each chef wants to present to the client. Personally, as a rule, I want to have as few store-bought foods as possible. I prefer to take the time and prepare my own ingredients, rather than load the refrigerators and pantry with things that won’t be as good as what I could make. This stance is certainly much appreciated by clients.
Some products can make a meal at sea truly exquisite. Thinking of seafood I’d say roe from Messolonghi and fouskes, the famous oysters of Kalymnos. As for charcuterie, I’d go for kavourmas made with mutton and Corfiot noumboulo. Last but not least, my cheese of choice would be Kariki, the blue cheese of Tinos, and krasotiri, the wine cheese from Sifnos.
Read more on: Skipper ONDECK #79
