Calzone

Calzone

Right Folks,

I prefer to make the calzone pizzas over the open-faced ones. This is not because I think the calzone is a superior variety; instead, the reasons are practical. Unless you are making a single pizza, you really shouldn’t bother if you don’t have a pizza oven. Sad truth, I know, but it is what it is. The way I go about making the calzones is to make a few and place them instantly on the incredibly hot stone. Cook for 4 minutes then take them out and put them on a tray. I finish by cooking them “en masse”.

Working on a Superyacht: Crew food during a crossing

Working on a Superyacht: Crew food during a crossing

Crew food on a trans-Atlantic voyage. This one is a more of an industry-specific post aimed at my fellow chefs at sea and anyone out there considering becoming one, but it is, I think, an interesting glimpse behind scenes too. It is essentially about provisioning and cooking in less than perfect conditions. Or, in my case, it’s about making sure you have all you need to keep a dozen people well-fed for two (often very long) weeks at sea.