Stephanie Hodges Chef, motoryacht Atlantica
Date interviewed: December 2007
 Watch our vidcast of Stephanie at work in the galley onboard Atlantica.
How did you realize you wanted to become a chef?
My husband Roy and I were working on boats, and cooking started out as a necessity. The galley was where I really felt comfortable, and it made sense for me to go there as we brought on more crew members.
What training did you undergo to become a chef?
I didn’t do much cooking before we got into the charter industry, but I’ve done a lot of courses with a lot of chefs now. They’ve been on sushi, wine, cake decorating, all kinds of things. I do some in Fort Lauderdale, and some I do online.
Why did you decide to work onboard yachts?
I grew up in Kentucky with my husband, Capt. Roy. I was pumping fuel at the marina when I was 17. We decided he needed a job where he could do the boat thing year-round, so we relocated to Florida. Eventually, he was gone a lot, so I decided to join him.
What yachts did you work on before joining Atlantica?
We’ve been with the same owner for seven years. We were on his 94-foot Lazarra motoryacht, and he purchased this boat in June, so that’s when we came aboard.
What do you think makes Atlantica’s crew unique or special?
We have such a dynamic group of people from different countries who like to have fun. We’re not stuffy. We want to enjoy our jobs, so it’s all about having a good time.
How do you determine what meals you will prepare for charter guests?
The last couple of charters, I’ve spoken with them beforehand. It’s nice to know what people prefer, but it’s hard for them to predict what they’re going to want onboard.
We’re always very adaptable. We go with the situation. If we go out and catch fresh fish, we’ll scrap whatever was the plan for that day. And if it’s really windy outside, we’re not going to serve a salad. We’re flexible. 
What are some of your specialty dishes?
We focus a lot around the fresh seafood. Fishing is a big part of our setup. I make sushi, and we do a lot of different things with fresh fish.
What cruising areas do you like best for incorporating local ingredients?
We love cruising in the Exumas part of the Bahamas. There’s so much nice, protected water where you can reliably fish.
We don’t have a lot of shoreside support. We have learned to be self-sufficient and creative with the ingredients. There’s not a lot you can find in terms of produce once you head out to the islands, but you learn what’s available and work with it.
What is a typical day’s menu that a guest might experience onboard Atlantica?
We have a standard buffet breakfast with fruits, yogurts and cereals, and we do a hot entrée each day. We’ve been pretty heavy with charters with children, so we try to incorporate something that’s kid-friendly.
Lunches vary so much, but we keep it light. We do a lot of low-carb stuff, plus a kids’ menu that we work out with the parents before the charter.
We usually, between 5 and 7, do cocktails and hors d’oeuvres outside on deck while the sun is setting. I like things you can eat in a bite, so simple things, like a date wrapped in bacon, cheeses, that sort of thing.
For dinner, we typically do a salad course, and then a little surprise between the salad and the main course. We make sorbet with wine, that sort of thing, just to break up the meal.
What awards have you won?
I just won first place in Atlantica’s division in the chef’s competition at the 2007 Sint Maarten charter show.
What else should CharterWave readers know about you and Atlantica?
I have a really strong background as a dietician, and there’s a lot of activities and water sports. We do themes like Asian Night, ’70s Disco Night—we always try to give the guests something to look forward to, and to keep things lively and active.
Atlantica is part of the fleet at International Yacht Collection. She carries seven crew with 12 guests at a lowest weekly base rate of $90,000, or about $9,300 per person with typical 25-percent expenses factored in. Contact any reputable charter broker to book
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