Yacht chefs have been inadvertently prepping for the COVID-19 pandemic throughout their entire careers at sea.
are incredibly useful when you’re trying to avoid the grocery store for long periods. “As long as you put them in tupperware, wrapped in plastic and make sure moisture can’t get it, it won’t go bad even on a boat,” says Glick. “Buy vegetables as you need them.”
With all his provision deliveries, Robinson would process everything as soon as it arrived. Delivery boxes wouldn’t make it past the dock. Instead, he and most yacht chefs start unloading the individual items piece-by-piece to ensure the cardboard never hits the deck. “Boxes have to stay on the dock because cockroaches can lay eggs in cardboard and the last thing you need is a bug epidemic aboard your yacht,” he says.
Packaging get wiped down and thrown into the bin. Herbs and vegetables get washed, placed on a disinfected surface, then prepped for storage. For example, the herbs get rolled up in damp paper towels and placed inside in zip-top bags. Asparagus is placed standing upright in containers like plants. “It can extend life by like three times,” says Robinson.
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