Our jobs as a professional yacht stewardess and yacht captain may seem idyllic and easy to many. Sailing on a beautiful catamaran in the turquoise waters of the Caribbean, surrounded by dolphins and sipping coconut water, can indeed give a feeling of lightness.
However, the reality is quite different. These professions are strictly regulated and require extensive professional training, months of practical validations, and solid experience. Professional pleasure boating, transporting holidaymakers at sea, requires much more than it seems.
This first involves technical mastery of the boat and constant attention to the safety of passengers, both during navigation and at anchor or during activities such as swimming. There is also the whole human aspect: welcoming vacationers with care, preparing comfortable and impeccable cabins, concocting tasty meals, and above all, devoting time to creating moments of exchange and making their experience unforgettable and immersive.
These are exciting but demanding jobs that require as much skill as dedication.
After a brief but rewarding stint as an employee, necessary to validate our training, we quickly decided to go into business for ourselves. From the beginning, we had a clear vision of the experience we wanted to offer our passengers, even if it still needed to be refined. By listening carefully to our customers' feedback and the advice of our colleagues, we gradually perfected our approach to achieve an authentic and refined version of what we wanted to share.
Over time, we have also learned to preserve our work-life balance and enjoyment. This has led us to seek out customers who share our values of honesty, mutual respect and sincere human exchanges. This approach guarantees a warm and authentic atmosphere on board, where everyone feels at home and fully fulfilled.
In our profession, giving happiness to others is only possible if we ourselves are in harmony.
My cooking, for example, is nourished by beautiful human connections. The more sincere they are, the more my dishes tell a story and reflect this positive energy.
Alex , for his part, enthusiastically shares his passion for sailing and nature, but he is all the more available and invested when he feels a real receptivity and a benevolent openness.
Professional yachting is a profession of proximity and conviviality. For the experience to be truly magical and unforgettable, it relies on the authenticity of the bonds that are woven on board, between us and our passengers.
To prove the sincerity of my story, let me share with you the recipe for my acras. It is a recipe that I make exactly as my mother taught me, with all the love and know-how that she passed on.
I must admit that I don't often share my recipes, not out of reluctance, but because I've always had the feeling that there are already so many that mine wouldn't really make a difference. But today, I'm putting that reserve aside! It doesn't matter if there are other versions, this one is mine, and it's full of memories, emotions and authenticity. So to hell with modesty, this time, you'll have it!
Cod fritters:
Cod fritters:
Ingredients: (adjust your proportions according to the quantity of accras desired, trust yourself)
Cod (in small pieces, for a quick 30-minute desalting in lightly vinegared water. Avoid large pieces which require 12 hours of desalting).
Local onions (or chives).
Classic onion .
Vegetarian peppers .
Fresh parsley .
Garlic .
Little fresh thyme .
Flour .
Baking soda .
A squeeze of lemon .
A pinch of 4 spices .
A hint of hot pepper (ideally bonda man'jak if available).
Water (to adjust the dough).
Salt and pepper (to taste).
Process:
Prepare the cod:
Soak your codfish in vinegar water for a good half hour, after having rinsed it carefully to remove the excess salt. Then blanch it in boiling water for a few minutes.
Chop the ingredients:
Meanwhile, finely chop all the elements with a dog knife (if you don't have one, a slicer, a paring knife, or even a Quick Chef to save time will do the job very well). The smaller the pieces, the more tender they will be when cooked.
Assemble the preparation
In a salad bowl, mix the chopped ingredients.
Then add the crumbled (and cooled) cod.
Sprinkle generously with flour to coat the minced mixture, then mix with a fork.
Dilute a teaspoon of baking soda in a dash of lemon juice and add it to the mixture.
Soften the dough by gradually adding water. The consistency should be balanced: it should hold on a spoon without running, while remaining more fluid than bread dough. You're the artist here, so trust your instincts (and your fork)!
Season:
Taste your preparation and adjust the seasoning according to your preferences with chili, salt, pepper, and a pinch of 4 spices.
Let stand (optional):
If you have time, let the dough rest for at least half an hour in the refrigerator. Before cooking, mix well again.
Cooking :
Heat a clean, hot oil bath. Dip spoonfuls of batter into it, taking care not to overload the fryer or pan. Stir the acras with a skimmer so that they brown evenly. When they are golden brown, remove them and drain them on absorbent paper to prevent them from being greasy (check the texture, if they are too elastic add a dash of water)
Tasting:
Serve them piping hot, accompanied by a ti-punch (obviously, we don't turn down the pleasure)!
Enjoy! 😋
Feel free to comment on the recipe (I will respond if necessary)
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