Practical advice on catering on a yacht

Going on a trip on your own or chartered yacht, it is not necessary to hire a chef from the restaurant. It is not difficult to organize good nutrition if you adhere to the basic principles. Cooking is easy and there will be time to admire the views overboard.

Prepare simple, hearty snacks

In the fresh air, and even more so in the sea, you want to eat almost all the time. Sliced vegetables and fruits are a good snack in anticipation of a full lunch or dinner. And to restore strength and energy, you can offer nuts and cereal bars.

Create a menu for the entire sailing period

Before the start of the cruise, check the usual diet of guests and crew members, exclude foods that cause allergies. When composing the menu, give preference to the simplest dishes. Knowing what and what day will be for breakfast, lunch and dinner, you can make a list of products. Purchase anything that can be stored at room temperature at the point of departure.

Food storage

All products must be placed on the yacht so that everything fits, but:

• not crashed;
• not wrinkled;
• not messed up;
• any product could be found quickly!

Remove all outer packaging (boxes, crates). When loading food, make a list of what is and where; please indicate the quantity. Follow the elementary rules: heavy and hard - down, light - up. Line glass bottles and jars with soft materials, and hang fruits in nets.

Take your favorite little things

Any trip is stress for the body. If the waves are too big - it makes you feel sick; then the bed is uncomfortable - it is impossible to fall asleep; all things are packed and, of course, what you need not to find ... And if there are no usual products? Favorite spices can restore peace of mind to travelers. The familiar taste of spices is a trifle, but pleasant. Do not deny yourself the pleasure, grab a piece of the house.

Use fresh food first

As experienced yachtsmen advise 2yachts, when making a menu, in the first days, plan to cook dishes from fish, eggs, milk ... Then - from canned foods, pasta, cereals. You can replenish stocks of vegetables and fruits at each parking lot.

Who will cook all this?

You shouldn't put one person in charge of food. Sooner or later, this will lead to disagreements. Have a schedule (who is responsible for cooking on what day) and clear instructions (how to proceed). This will help to distribute the load evenly and not provoke conflict. If desired, the menu can always be adjusted.

Enjoy the boat trip!