About Chef Ken

About Chef Ken | Resume | News &  TV Articles 
Chef Takes to the Islands Dockwalk December 2000

Dockwalk Article ~ May 1999 Source: Dockwalk.com

Ahoy all u "Scurvy Dogs." Another CHEF TEL to fill your aching stomachs with such sailing gastronomic delights as Hard Tack and Biscuits, Jellied Calf’s Feet, Soused Hog’s Face, Pigeon Pie, and Boiled Baby Suet, along with a side of peas beaten into a paste with a marlin spike. How the grub and working environment on yachts has changed over the years.

Chef Kenneth Johnson is one of the lucky few to experience the sailing life as it was back in the 1800’s, spending 6 months as a volunteer chef and deck hand on 2 historic sailing vessels; the Tall Ship GAZELA and the U.S. Brig NIAGARA. Up at 2:00 AM to raise the anchor by way of the capstan, then up the rigging to unfurl the sails. Sleeping in hammocks and living in the berthing quarters (5 feet 5 inches at the highest point) with 40 other people, along with cooking on a wood burning stove makes you appreciate what the modern day yachts have to offer.

Asked, "what he considers a crew meal?" Ken replies, "In the old days Hard Tack and Biscuits, along with a cat of nine tales to any one whom complained." In more modern times I prefer a Rack of Lamb with a Flaming Shittaki Bordelaise Sauce, Gingered Baby Carrots and Parmesan Whipped Potatoes, followed by a Strawberry Grand Mariner Trifle and a cup of Grog. After a grueling workday, every crewmember has the right to the best possible cuisine.

The recent highlight of Ken’s career was the honeymoon charter for Joan River’s daughter Melissa onboard BIG EAGLE. For amusement, their 10 guest conducted a fake wedding, complete with a "Gilligan's Island" theme and 3-tir wedding cake whipped up by Ken. 10 rounds of applause along with Joan Rivers comment, "No one could ever equal your pastries or desserts." How can you ever top that?

Ken has served as Chef onboard several motor yachts including, SHYRAGA, VOYAGER, SECRET LOVE TOO, SAFE CONDUCT 2 and a short freelance position in a Palm Beach residence. Currently seeking a new position, Ken was asked what the perfect yacht would be. " Most important, one with a large galley, good crew and great boss." The crew is the heartbeat of any yacht. Which would you prefer Ken, the sailing life of the 1800’s or the more modern day approach to yachting. "No comment." Ahoy, mates watch out for the cat of nine tails. Good sailing to you all.

Chef Kenneth Johnson