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Experience culinary excellence at the Newport Charter Yacht Show Chef Competition, where top yacht chefs showcase their skills and creativity. One of the notable highlights of every year’s Newport Charter Yacht Show, presented by Helly Hansen Newport, is the Chef’s Competition, held under the Show Tent.
This is where all attending brokers, managers, and other charter industry professionals can enjoy a break from business. And gain further insight into the personalities of those who usually spend their days lavishing attention on charter guests.
The event is more than just a competition. In fact it is an opportunity to witness the artistry and innovation of world-class chefs. In addition those who cater to luxury yacht charters. This year’s show, held from June 17 through June 20. It hosted 24 world-class yachts, comprising 19 motor yachts and five sailing vessels.
Impressively, half of these yachts were more than 100 feet in length. And all were docked within easy walking distance of each other at the mega yacht-friendly Newport Shipyard, which also owns and operates the event.
Chef Competition
The theme for this year’s Chef Competition is “Sustainable Luxury.” Reflecting an increasing awareness of sustainability in culinary practices. The chefs received a mystery basket of ingredients the night before the competition.
The basket included locally sourced Jonah Crab/Atlantic Dungeness from Narragansett Bay, Black Seabass from Rhode Island Sound, and Caviar. Either Royal Belgian aquacultured in Belgium or Bowfin/Choupique aquacultured in Louisiana.
This selection of fresh, high-quality ingredients challenges the chefs to create innovative dishes that highlight sustainable seafood practices.
Using the provided ingredients along with additional items from their own pantries, the chefs meticulously prepared their dishes in the galleys of their respective yachts. They then presented their creations to the judges at designated intervals on Tuesday. The esteemed panel of judges included Food Network personality and personal chef Kevin Des Chenes, Andrea Lazor of Tuckernuck Yachting and the Lazor Method, and Kitty McGowan, President of the American Superyacht Association.
The judging criteria were comprehensive:
- 40% based on taste
- 35% based on presentation
- 10% on creativity and originality
- 10% on the effective use of ingredients
- 5% on table presentation, including a discussion of sustainability practices utilized onboard
Clockwise from top left: Winning Chef Abby Pawlick M/V Enterprise; judges panel; runner-up Chef Rio Alexander M/V Endeavour; platings of presentations by six chefs. (Photo by Billy Black)
And the Winner is… | Newport Charter Yacht Show Chef Competition
Winning bragging rights and gift certificates from competition sponsor GMT and the Chanler at Cliff Walk was Chef Abby Pawlick (Sag Harbor, N.Y.) of the 86’ motor vessel Enterprise. Pawlick presented a New England take on Low Country shrimp and grits, combining creamy polenta with the seared black sea bass. She prepared the Jonah crab in chili lemon sauce with cilantro and snap pea pesto and garnished it with bowfin caviar, snap peas, and crab in chili oil, white wine, Bay leaves, lemon, and butter.
“It’s exciting it turned out this way,” said Pawlick after learning of her victory at the final party on Thursday evening. “At first, I didn’t want to enter the competition. I didn’t know what to think about ‘mystery ingredients,’ but then I decided it’s the nature of our industry to be able to do something on a whim. I had a good feeling after my presentation because I had a unique take and felt I had translated the ingredients differently.”
2nd Place | Newport Charter Yacht Show Chef Competition
The second was the 130-foot motor vessel Endeavour’s Chef Rio Alexander. Who likened his job to being an artist with an unlimited budget. He offered up one of the most aesthetically stunning plates of the competition with pan-seared sea bass positioned atop a slaw of peaches, jicama, and snow peas. That was topped with turmeric citrus dressing and set upon a foundation of Jonah crab curry and oka rice. Taking third was Chef Mike Smith from the motor vessel Time for Us.
“I’ve been judging this for three years, and everyone raised the bar this year,” said Judge Des Chenes. “With those luxury ingredients, it’s easier to blow us away. But it’s even harder to show restraint and get it just right.”
Winnie DeCoster of Captain’s Concierge organized the Chef’s Competition. DeCoster said the contest originated at the 2008 Newport Charter Yacht Show. It has since expanded to several competitions that include captains, deckhands, engineers, and interior crews. “This year, over 60 crew from 14 boats participated in five different competitions,” said DeCoster.
Sponsors of the Crew Competition
The crew competitions were sponsored by GMT Global Marine Travel, Fore Points Marina in Portland, Maine, and The Chanler at Cliff Walk in Newport. Keel Vodka was the signature cocktail supplier.
For more on Newport Charter Yacht Show Chef Competition, and Newport Yacht Charters, Contact Luxury Yacht Charters. A division of CKIM Group
