Life on board can be wonderfully combined with good food. How fresh provisions keep well and how to make good things out of them
Many things are different on board than at home. This also applies to catering. Whether it's going to a restaurant more often than in everyday life or keeping the cuisine as simple as possible.
But even those who want to eat the same food on board as at home have to work in the cramped galley under completely different conditions and will experience this as an exceptional situation.
How to optimally set up and equip the galley, what the provision master should buy in terms of food, how to stow it on board and where to find the best tips for making something out of it.
Lasse Johannsen
Deputy Editor in Chief YACHT
