This week saw charter yacht chefs from all over the world work feverishly to demonstrate their skills in the galleys of their respective vessels at the 2013 Newport Charter Yacht Show. The chefs, all with the hopes of claiming the coveted title of champion at the Newport Charter Yacht Show Culinary Competition, were divided into two classes: Grande Class, for yachts 100 feet and above, as well as Premier Class for yachts 99 feet and under.

Grande Class winner Chef Steven Manee of the 126 foot charter yacht Sea Bear - Photo credit to Billy Black

The event, held June 17 and 18, was part of the show’s four-day congregation of world-class charter yachts and charter industry professionals, including agents, owners, brokers and captains, at the Newport Yachting Center in historic downtown Newport R.I. Also held, for the first time, was a Tablescaping Challenge.

“The competitions add excitement to the Newport Charter Yacht Show, and we had a lot of buzz this year with the newly added Tablescaping Challenge, which gave the opportunity for the interior crew to get involved,” said Winnie DeCoster-Lynch (Newport, R.I.) from The Captain’s Concierge, which has run the Culinary Competition for the Newport Charter Yacht Show since 2008.

DeCoster-Lynch added that the Grande Class showed exceptional skill this year, and “farm to table” took a turn for the glamorous when the four chefs in the class were provided with a mystery basket, consisting of 40 local ingredients (grown and raised by 14 farms within a 50-mile radius of Newport), and instructed to prepare a meal of any cuisine to be served to a panel of judges.

Grande Class' dishes with judging panel in the background - Photo credit to Billy Black

Grande Class winner was Chef Steven Manee of the 126 foot charter yacht Sea Bear.

“This was my first time doing the competition, and I’m in my first year working as a charter yacht chef,” said Chef Manee who worked in restaurants for eight years before making the switch. He dazzled the panel by honoring three elements essential to farm life – dirt, greens and sunshine – and used 30 of the provided ingredients in his dish, including roasted beets, poached lobster, turnips, spinach and mushrooms. “I was very happy to see the farm theme, since I worked at a ‘farm to table’ restaurant before this. When they showed us the list of ingredients we could use I was very happy, because they are all ingredients that I love. It was just a matter of how many I could get on a plate without it being ridiculous.”

Premier Class winner Chef Megan Williamson of the 70 foot charter yacht Destiny - Photo credit to Billy Black

Premier Class winner was Chef Megan Williamson of the 70 foot charter yacht Destiny.

Chef Williamson claimed victory for her second consecutive year, this time against two other chefs. All were presented with the task of creating their own version of the New England favorite seafood chowder. When the chowder was ready for taste testing, the chefs invited show attendees onboard their individual yachts to sample. Attendees then entered their favorite chowder into a ballot box to be counted.

“I didn’t have an exact recipe but did the same chowder as last year,” said Chef Williamson, who has been working as a yacht chef for seven years and made a scallop, halibut and lobster cream chowder. “We had a great time this year and last year. Once again, the competition was tough. I tasted all the chowder, and it was all very good, so I’m happy we were still able to win.”

Three of the registered charter yachts participated in the Tablescaping Challenge, where the task was to artistically decorate the dining table on their particular yachts, utilizing the linen, china, tableware and other decorative items that were available onboard. Crew members Joanne Cooper and Holly Anderson led the 139ft charter yacht Capricorn team to a win with their New England-themed dining table.

Joanne Cooper (left) and Holly Anderson (right) of the 139 foot charter yacht Capricorn at the winning Tablescaping Challenge table - Photo credit to Billy Black

“We wanted to make it as nautical as possible but with a little fun,” said Cooper, who has an extensive background in interior design and production and added that the team made its centerpiece with miniature lighthouses and lobsters instead of going the traditional flower route. Anderson, who is a stewardess onboard Capricorn, added, “Serving and tables are something I’ve been doing for several years. When you have guests chartering for two weeks, eating three meals a day onboard, you want to make sure that there is a new theme every day.”

Sponsor of the Culinary Competition and Tablescaping Challenge was Captain’s Concierge. Local growers who donated ingredients were Newport Lobster Shack, Rhode Island Mushrooms, Farming Turtles, Blue Skys, Allen Farms, Baffoni’s Poultry, Big Train Farm, Chase Farms, Four Towns, Freedom Food, Langwater Farm, Northstar, Schartners Farm and Newport Vineyard.  Judges were George Sass, editor-in-chief of Power & Motoryacht; Jennifer Jones, marketing director at Active Interest Media; and local Chef Bob Bankert of The Mooring Restaurant. Gifts for each of the winners, donated by the show’s Media Partner Active Interest Media and various show venders, were presented in Ella Vickers recycled sail cloth bags.