Navigating the Caribbean: Elite tips from Chef Gino Razzano
As the Mediterranean season draws to a close, the next horizon for many yachts is the Caribbean. This transition isn’t just about a change in scenery; it requires careful planning, especially when it comes to managing provisions onboard.
The Caribbean offers crystal-clear waters, endless skies, and dream-like weather. However, those experienced in these waters know that logistics can be challenging, particularly regarding food supplies. Here, we share some practical tips from renowned Chef Gino Razzano on how to best prepare for the winter season in this tropical paradise.
Maintaining a high standard while cruising the Caribbean requires foresight. With limited fresh produce often of lower quality compared to Mediterranean markets, it is essential to stock up on long-lasting food supplies before departure. Transforming your dry store into a “gourmet boutique” can make all the difference. The goal is to be ready to meet even the most demanding requests without compromise.
Each yacht has its own storage limitations, so for those with limited space, smart management is crucial. Chef Razzano suggests temporarily clearing out the wine cellars—often filled with fine wines that won’t be consumed during the voyage — to make room for perishables that require refrigeration. This strategy ensures a supply of quality fruits and vegetables that can last for at least two weeks.
During the crossing to the Caribbean, there are strategic resupply stops. Gibraltar, Tenerife, or the Azores are just a few potential stops, depending on your chosen route. The difference between yachts often lies in their ability to manage themselves independently or in their access to luxury suppliers who can meet any need anywhere. In any case, having a well-planned strategy ensures a smoother journey.
Once in the Caribbean, yachts can rely on a selection of supermarkets, both small and large, that are mainly supplied from Florida and Central America. However, while there is a decent variety of products, the fruits and vegetables often lack character. Some islands, like Saint Martin, are pleasant exceptions, offering a range of European products and high-quality frozen goods to meet the needs of those seeking the best.
For yachts operating on a tighter budget, it is advisable to load up as much as possible in Europe before the crossing. This strategy helps reduce costs once in the Caribbean, buying only what is absolutely necessary, such as fresh produce. Careful planning not only guarantees savings but also ensures that guests receive an impeccable culinary experience despite logistical challenges.
To maintain the highest quality, choosing suppliers who understand the specific needs of the yachting world is crucial. Spirito Contadino is a leader in supplying top-quality food products for yachts, offering not only premium ingredients but also customized packaging services to optimize freezer space onboard. This exclusive service ensures that every product arrives in perfect condition, ready to be used at any time during the voyage.
Navigating the Caribbean presents extraordinary opportunities but requires impeccable preparation, especially when it comes to maintaining excellence onboard. With Chef Gino Razzano’s advice and collaboration with trusted suppliers like Spirito Contadino, yachts can approach the winter season confidently, always ready to meet guest expectations with style and quality.
