I am all for Whole Foods when in North America or the UK, but when in France you can’t beat a fresh fruit and veg market. The quality of produce is superior, but more than that, it’s the atmosphere, the good and the grumpy, the smells and the sounds. I love it all. Because of my job I spend a lot of time in markets, but you’ll probably find me in one of the below-mentioned markets at least once or twice a week even when I am not working.
There is no rule book to being a chef on a yacht, at least there isn't one that works in every situation because, obviously, on each yacht you are working with different captains and different owners. If I am to offer any advice it would be to try and start with common sense and be prepared to learn as you go. Since I firmly believe in sourcing local produce whenever possible, when on Capri I use the fish, fruit and vegetables that are from the island and the surrounding sea.