Being a ‘Gourmet Chef’ was an evolution for me. An evolution that took a while. When Whitey and I first started working on charter boats I was very much a novice in the galley, kitchen, whatever you want to call it. Luckily our first jobs as crew were in the British Virgin Islands, which is charter boat center in the Caribbean, which meant there were many chef’s to network with, swap recipes and get lots of ideas. All the networking provided all of the newby chef’s valuable assistance as we planned meals and cooked for our charter guests.
