We're back in the galley this week speaking with Chef Mariska van Rooyen - she's spent a life at sea and has a love affair with food - enjoy!
How did you become a chef onboard luxury yachts? Were you a chef first and yachtie second or vice versa?
One of my earliest memories is baking bread for my family on our catamaran Prrrfection during my family’s circumnavigation. So I guess you could say I was basically raised on a yacht...the ocean was my playground from an early age and I always knew I wanted to be a chef on a superyacht.
I did my three year professional culinary training and worked at various high end resorts in Fiji before moving onto yachts and back on the ocean.
How do you prepare for one or two week charter? Securing necessities, making sure everything is stocked, etc.
I plan my menus around my guests (and crew), their likes, dislikes and dietary needs.
I prefer to use local fresh produce and to adapt my menus to where the yacht finds itself in order to give my guest a local culinary experience as well.
Can you share a bit about your trickiest experiences trying to get supplies onboard?
I have provisioned all over the world, during my travels with the family and during my professional chef years. Planning and building relationships with local suppliers and growers are important. There is always that one person that can work magic to bring the best lobster, the biggest bunch of bananas, the crispiest micro greens, whatever you need! And they'll bring it onboard via a canoe, a helicopter, or whatever it takes. Hah! You just have to make it work.
Do you have a favourite go-to dish for guests that you know will wow everyone and anyone?
I love a good old fashioned roast. Sounds boring but to me its a comfort food and lends itself to variety. You can serve it hot or cold, with loads of fresh veggies and salads and breads. You can add a spicy twist, Asian or Moroccan elements, the list is endless!
The world and foodies is your oyster. Have fun, enjoy and don't destroy Mother Earth in the process. My favourite dish however is Kokoda. That's what we call fish marinated in coconut milk in Fijian. Ceviche is the Latino version or Poke for Hawaiians.
Do you have a favourite corner of the globe for the foodies out there looking for amazing/unique culinary experiences?
I love the world and its food! Whether it is curries in Sri Lanka or street food in Vietnam or fish in a coconut on a beach in Tuamotus or antipasta in the Med, I love it all!
The company, the food, the wine all complement the environment and adds to the total ambience. Just have fun where you are!
Interesting life. Joi’de vivre shows.
I personally know what Mariska says to be true. We love her variety of foods and unique tastes.