Provisioning is a science and an art

Rule No. 1 in yachting: Provisioning is rarely easy.

Unless you are in a big city, you can’t count on being able to get what you want in the ports megayachts visit. Finding what you need in a strange port can be confusing with foreign groceries, foreign languages, and foreign items.

So provisioning before you leave the dock is critical to a smooth voyage. Here’s how I do it, but feel free to follow your own system. Make no mistake, though; you should have a system.

Provisioning boils down to stocking just what you need for a known number of people, a known number of meals, a known number of days and a known diet. All of that, of course, has to mesh with the amount of space you have available for storage and the likelihood that all those "numbers" will change.

The beauty about being a yacht chef is that you become adaptable to change, lots of it. It happens in every port. Those navy beans you shop for turn into black beans in a hurry, so have a recipe for that. Substitution is the name of the game.

I tend to stock heavily because an additional guest almost always arrives for a meal, an additional meal almost always gets added to the itinerary and an additional recipe almost always gets added to the menu. I know I won’t be able to find that stuffed chicken with crayfish in the Caribbean when I need it.

I purchase meat in individual portion packs. I just don’t have the room for huge sides of beef in my freezer. Some yachts might be lucky enough to have the storage and cutting space, but for the most part, individual portions are the way to go.

Individual portions also allow you to know how much inventory you have, there isn’t much waste to speak of compared to fabrication methods, and you can be prepared in half the time in case an unexpected guest shows up.

Figure that most people eat 4-8 ounces of meat and about 5-6 ounces of other proteins such as seafood, chicken, turkey and deli meats.

A successful provisioning trip begins in your galley. Find out how many people are coming and confirm your food budget with the captain. Confirm dietary requests or constraints.

Once those basic questions are answered, make at least the bones of your menus. Some chefs find the inspiration for individual recipes by walking around the local markets to see what’s in season and what looks best.

It’s imperative to make menus in advance so you don’t waste time during a hectic day trying to be creative. Consider everything from breakfast, brunch, lunch, appetizers, dinner and desserts. Mix up recipes so you don’t serve the same thing in a week or two.

From your menus, make a list of what you need. You know you will need a certain amount of chicken breasts, for example, to feed the next set of guests.

Here comes the hard part: math. You have to work up the provision budget based on your portions and estimate prices for each meal. Be careful here because you may not always find what you had planned for. If you are way off, you’ll have to make some adjustments.

You also have to compare your list of items needed with your space allotment to make sure you can carry all that you need. If you can’t, you may have to reconsider a couple of recipes.

Some helpful hints:

Start with tried-and-true recipes and create menus based on them. Some chefs prefer a set menu and create recipes based on what the owner has requested and what they have on hand.

Don’t forget to include crew into the number of people you have to feed.

Buy smaller portion sizes. You can carry more and there is less waste.

This is from Chef Philippe Degrois, recently engaged and stepping back into yachting: Big European cities have professional markets for restaurants, caterers and hotel staff. They usually open at 5 a.m. or earlier and you have to buy in bulk, but the quality and price are incredible. Bring a business card or a letter from the vessel. If you are in uniform, they will let you in.

Carry just enough par stock (basic groceries such as canned and dry goods, beans, pasta and rice) to get you to where the boat is heading. Par stock can be replenished in about every port, so don’t cram more than six months worth. Rotate when you add new items.

Have separate bins in the freezer for beef, pork, chicken, deli meats, specialty items, breads, etc.

Ensure adequate air circulation in your freezer. Don’t over pack.

Keep an inventory of what you have and note items you run out of.

Use what you have, including frozen goods (which don’t last forever). Don’t add new stock until older stuff is gone.

Carry specialty items such as gluten-free crackers, wagyu beef, sugar-free drinks, or heart-healthy products. Perhaps one guest wants a foie gras pizza or Russian caviar or is accustomed to eating caper berries.

Have a multitude of recipes to use for each item going in your freezer.

Always, always buy the freshest meats, dairy and seafood. And buy from a reputable company. It’s worth it.

Mary Beth Lawton Johnson is a certified executive pastry chef and Chef de Cuisine. A professional yacht chef since 1991, she has been chef aboard M/Y Rebecca since 1998. (www.themegayachtchef.com ) Comments on this column are welcome at editorial@the-triton.com .