photo contest - Yacht Essentials

Profile of a Charter Chef: Daniel Varrone
“I did the party. All was good, and he came back the
next day and offered me a full-time job. I turned it down
because I had a good job, and I thought yacht chefs
were pansies,” said Daniel, laughing. “He then offered
me double my salary and a chance to see the world. I
was off on a plane a week later to adventure land.”
Years went by and the yachting jobs got more frequent,
bigger and more prestigious. To date, Daniel has worked in
the western and eastern Med, Central America, the Caribbean,
South America, coastal North America and so on.
“I have cooked everything for everybody,” he said. “It was
my time spent in France where my craft became an art,
but Italy is still where I came home. My grandmother from
Naples used to say that Italian food is love. That was it! My
first and best food memories were always with family and
70 YACHT ESSENTIALS
VEGETABLE TERRINE
Thinly slice and season (salt and pepper) eggplant, zucchini,
yellow zucchini, and red and yellow peppers roasted
in garlic oil.
Roasted tomatoes blossomed with two sheets of gelatin.
Puree tomatoes with toasted pine nuts.
Brush terrine mould with olive oil and place eggplant
friends. Pizza at Gracies, my dad’s banana ice cream on the
old wooden machine, mom’s chicken and dumplings...”
Daniel is firm in his convictions and accomplishes much
because of his beliefs. He followed his dreams and
learned the culinary skills that make him a very talented
chef in yachting, and he has an attitude that makes it
very pleasurable to be in his presence. And, of course,
the food is always the best.
Beverly Grant started her yachting career as a chef, then
came on land and established the company Culinary Fusion,
specializing in crew placement and catering, which
she sold after 15 years. She now serves as director of
crew solutions with IMA Yachts.
overlapping mould. Layer vegetables, herbs (basil, oregano,
mint and parsley) and pour in tomato puree after
each layer. Gently fold eggplant over and press mould.
Wrap in plastic wrap and refrigerate overnight.
When plating, naturally unmould and cut into desired
slices. Serve with flatbread, tomato jam and herb oil, or
make something up that you like.