Chef, 67-foot sailing yacht More Magic
Date interviewed: December 2011
A lot of chefs started out in restaurants, but you started your cooking career at regattas.
I’ve been sailing since I was a toddler in Somerset, England. I’ve raced in world championships, and I worked for the charity Sail for Cancer. I’d get asked to cook for crew during Cowes Week, so sailing was always first for me with cooking also in the mix.
The luncheon you just prepared was both delicious and beautifully presented. I especially liked the lobster with grapefruit butter. Did you learn these recipes at home, or at school?
I have taken several courses in professional cooking, but honestly the way I learned to cook was by having a terrible relationship with an old boyfriend. I used to hide in the kitchen and cook to pass the time. I’d read lots of cookbooks and then throw parties for all of my friends. I always used to love to throw great parties.
I did attend cooking school and have taken some short courses, but really I am about entertaining. Cooking is fun for me. I really enjoy it. It’s what I do for my friends, and I love to do it for charter guests on the boat.
What are some of your specialties?
I love to cook fish and seafood—really, anything that comes out of the sea. I also love making desserts. I do homemade ice cream, French pastries, all those kinds of things are fun. I like to cook a little bit of Asian, too. I do a lot of ceviches and rare tuna.
It’s interesting that you mentioned desserts, because I thought your margarita ice cream was really inventive and fun.
You know, I’m not a chef, I’m a cook. But I really do love to do it, and I put my heart into every meal.