Forget Emeril, Martha and even Julia. Forget the gourmet magazines, your grandma's secret spaghetti sauce and the class you once took on making foie gras as essential part of your life. Remember that a boat galley is no place for flambees or consommés. You're not a chef, you're a cook. I've cooked strapped in on sailboats, commercial fishboats, working tugboats, and for two years on a 19-foot Lightning Sailboat with a Primus stove and a leaky cockpit awning. They're all the same: not enough room, or pots or spices, and always something missing.
~ James barber