Throughout the 31st MYBA Charter Show from April 29 to May 2, yacht chefs showcased their talents and skills by creating delicious vegetarian and vegan dishes, while the interior crew paired a wine with the main vegan course of the meal in the MYBA Superyacht Chefs’ Competition. Only 10 yachts were accepted in each of the categories — yachts up to 39 meters, 40 to 54 meters, and 55 meters and above.
Each chef’s three-course vegetarian lunch was judged for originality/creativity, taste/flavor, presentation, and execution craft/technique by the distinguished panel — Chef Romain Fornell, Chef Rafa Peña, Peter Vogel, Christophe Brunet, David Rabaud, Jill Bobrow, and Cora Tracey.
Chef Kelly Rose Minne of M/Y Quasar took first place in the yachts up to 39 meters category with porcini and burrata arancini with a parmesan and white truffle mousse, rocket pesto, and pickled enoji; king oyster scallops and kombu braised daikon with celeriac, asparagus, and spinach; and poir Belle Helene entremet. "What an outstanding privilege it has been to compete with such a high calibre of chefs and to cook for the esteemed panel of judges present. This has been an incredible learning experience, and although tricky at times, it has led to immense growth in both professional and personal senses," Minne said. "The support and encouragement I received from my fellow crew played an essential role in securing a place on the podium."
For yachts 40 to 54 meters, Chef Oscar De Los Ríos of M/Y Aziza got the first-place win with a roasted watermelon carpaccio with goat cheese cream and radish sprouts appetizer; legumes and veggies ravioli with Vietnamese rice and fermented lemon air main course; and cacao, carob, and avocado ganache with saffron crumble and paper, texturized orange juice, and arbequina olive oil dessert. In the last category, yachts 55 meters and over, Chef Robin Sjostrom of M/Y Ramble On Rose wowed the judges with the Nordic Experience — sunchoke “shells” filled with smoked yoghurt and broccoli cream, lingon-berry, and ramson oil; cured aubergine, mushroom, and beetroot dumpling with nettle cream, chanterelles, and a 48-hour onion glaze; and white chocolate bavarois with sea buck thorn sorbet and caramel crisps.
In addition to the Superyacht Chefs’ Competition, stewards and stewardesses vied for a Table Service Award for the best service and an award for the best wine pairing.
Congratulations to all the winners and a job well done to all the participants:
Yachts up to 39 meters
Table Service Team prize: M/Y Uriamir
Wine pairing prize: Inga Blum, M/Y Mimi La Sardine
Special Mention for Enthusiasm: M/Y Shalimar II
1st place: Chef Kelly Rose Minne, M/Y Quasar
2nd place: Chef Juan Carlos Gutierrez Cabrera, S/Y A Sulana
3rd place: Chef Francisco Hervas, M/Y Mimi La Sardine
Yachts 40 to 54 meters
Table service Team prize: M/Y April
Wine Pairing prize: Virginie Munoz, S/Y Sharlou
Honorable Mention for food creativity (MYBA Prize): Chef Ricardo de Zwaan, M/Y April
1st place: Chef Oscar De Los Ríos, M/Y Aziza
2nd place: Chef Astrid Gouwi, S/Y Sharlou
3rd place: Chef Bianca Jade Murphy, M/Y Endeavour II
Yachts 55 meters and over
Classic Service Award: M/Y Nero
Service Experience Award: M/Y Axioma
Wine pairing prize: Vesna Coklo, M/Y RoMa
Special Mention for total package: M/Y Wheels
1st place: Chef Robin Sjostrom, M/Y Ramble On Rose
2nd place: Chef Sascha Lenz, M/Y Axioma
3rd place: Chef Alexander Lees, M/Y RoMa
Photo: Paul McDermott, @mcdermottphoto
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