“And I had to go back because I loved it so much!”
“I love making something that somebody is going to receive and enjoy.”
“Yes you are gone, but there are means through which you can stay connected using the internet.”
“My goal is for them to feel like they are eating at a different restaurant every day.”
I took all my favourite recipes – everything I make for the crew – so over 200 recipes, and I put them in the cookbook. It is 280 pages long, with full-colour photos, stories about sailing, and many pictures of ships. The majority of the photos were taken on board the vessel, i.e. plates I had prepared for the crew. For years my customers at my previous restaurant “Crêperie Catherine,” told me how I should write a book, and that’s how it came about. I taught myself how to use Adobe InDesign, put it through the printer and that’s how the book got published. The book is sold online at www.shiptoshorechef.com.
“I think it is an amazing career choice, and it is ever-changing, adventurous, and simply ticks so many boxes.”
Chef Cook Schmuck happily shared with us one of her famous recipes for you all to try!
I love this soup and it is a crew favourite on the ship. This soup is really easy, and you don’t have to use a broth, you can get a lot of flavour from the sausages.
Remove the sausage from the casing, I usually squeeze the sausage out at one end and make little freeform meatballs as I go. Cook in your soup pot. Once the sausage is cooked remove and drain the grease, depends on your sausage, I find the Roma don’t need to be drained. Return the cooked, drained sausage to the pot and add the diced onions. I also add the barley and stir for a few minutes, there is enough grease from the sausage to kind of sauté it all together. After a couple of minutes add the water or chicken broth. Bring to a boil, then back to a simmer. This soup does fine on its own, the barley takes a while to cook. Check around two hours to see if the barley is ready. Add the raw spinach and let it wilt, it won’t take long. Check your seasoning. If you use chicken broth, it should be fine but if you use water you may want to add some adobo or dry chicken soup base.