LITTORALICIOUS
Modern Science · Regional Recipes · From the Sea
Where the galley meets the wider world — essays and ideas connecting cooking at sea to everything beyond it.
Port Call Venice: the three berths, Pesto Sea Group + the agent call, the Rialto Pescheria at dawn, Sant'Erasmo direct-supply, Mestre as the wholesale answer. Watch-outs for Biennale, Redentore, acqua alta, Ferragosto. Built from working yacht-chef intel.
The truth about paying tax as yacht crew. What Europeans, Americans, South Africans, and Australians actually owe — and what most people get dangerously wrong.
The real path to becoming a yacht chef. Certifications, day work, crew agencies, what to cook at a trial, and what nobody tells you before your first season.
The complete provisioning playbook for Miami and Fort Lauderdale. Three berths, wholesale infrastructure, off-the-boat fish, the Hialeah Asian stock-up, season-aware cautions. Built from working yacht-chef intel.
Myojaku earns three Michelin stars by stripping umami back to the ingredient itself. Plus: STCW anti-harassment training goes mandatory for all flag states.