5 Tips For Cooking on a Boat

By Jay Vilar, Founder & Practicioner, Nourish


Preparing to cook on your boat can be a lot of work, especially if you never done it before.  Here are some quick tips to prepare for the experience if you find yourself being the chef of the high seas.



Tip # 1 – A month prior to your departure date, survey your crew on any dietary restrictions, requests, preferences; and build your menu accordingly.  Remember these are requests so don’t get let your crew get crazy.  

Knowing the meals you’ll be preparing ahead of time will help you plan out your provision list, acquire necessary ingredients, and minimize on food waste.  Make sure to take into account the days you’ll be eating on-shore and plan accordingly.  


Tip # 2 – You can save of money and get more variety if you buy your provisions at the local grocery store. Depending on your access to transportation, shopping at the local grocery store will give you lots more options and save money versus buying the majority of your provision from the moorings.




Tip # 3- Use heat wisely. Boiling water can take forever. However if you boil water in a kettle first then add it to the pot you’ll save yourself a lot of time.






Tip # 4 – Work closely with your kitty master to ensure you are working within the budget for your food and booze costs. Communicate with your boat members to ensure everyone has an understanding of what is kitty related and not kitty related. On our boat anything on the boat was kitty related and anything off boat was on your own. We agreed to the number of meals that will be provided and which meals would be off the boat. Of course this was flexible but it set the guidelines. We were under budget and the crew received a $50 return.  

Note: If you are considering bringing on a private chef ($200/pp), it is cost effective considering they know how to save money on provisioning, meal quantities, sourcing, etc.

Tip # 5 – Source locally whenever you can to get the most flavor. Any chef will tell you that the quality of the meal comes from the quality of the ingredients.  The best ingredients will come from local sources. When looking to source local ingredients remember that every port is different.  Some ports of call will have great options, other will have no options. Be sure to do your research or ask a member of the Trekr leadership about where the provision shopping on your ports of call.

About the Author: Jay Vilar is the Founder & Practitioner of Nourish, LLC, a nutritional therapy company in Washington, DC. The mission is to educate how to heal & optimize the body using food. Jay uses his cooking and culinary skills to teach his clients how to prepare nutrient-dense meals. Being close friends with the Trekr leadership team he was asked to be the private chef for a boat requesting that service. Guests had such a positive experience with Jay that he has been requested to return to chef for future Trekr trips.  If you’d like to reserve Jay as your chef, contact your Trekr organizer to request availability and pricing.