Cooking for megayacht owners plus a crew of seven on a daily basis can be a challenge. But it was one that David Shalleck relished (no pun intended). An experienced restaurant chef who’s worked alongside some of the most famous chefs in the world, Shalleck wrote Mediterranean Summer to detail what it was like working in the galley aboard a 120-foot classic schooner. Here, in his own words, is how he shopped for the freshest produce available and embarked on other culinary adventures in some of the most beautiful ports in the Med.
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