Cooking can be challenging at the best of times. Now try feeding it at a 45 degree angle and with 23 hungry mouths…
That’s exactly what I faced when I took part in the Clipper Round the World yacht race, which sailed from Punta del Este in Uruguay across the rough South Atlantic to Cape Town.
We took turns as chefs in the small kitchen, cooking meals with the ingredients we stockpiled in the countryside and keeping the mood going with endless cups of tea.
To support our culinary efforts, the galleys aboard the 70-foot Clipper Round the World yacht racing boats are equipped with rotary stoves that swing to the rhythm of the boat to prevent pots and pans from tipping over.
An impressive mix of meals was put together during our 16 day trip.
I was expecting fairly simple entrees, but David Watkins, who was responsible for creating a menu booklet, included some rather complex recipes.
Sadie said she was expecting fairly simple seafood dishes, but David Watkins, who was responsible for creating a menu booklet, included some delicious recipes. A meal is served upstairs in the kitchen
An example of some of the conditions Sadie and her crew face when preparing meals in the kitchen below
Lunch included everything from couscous with chorizo, mushrooms, peas and asparagus to macaroni cheese with bacon and sweet potato and carrot soup which required us to carefully “peel and dice” the vegetables with a knife while balanced at an angle.
The hard bits are then roasted, boiled and filtered through a sieve to obtain a smooth liquid.
In the afternoons, tea breaks with biscuits made from packet mix kept us going.
And before dinner, people got pretty inventive with the selection of things hiding in the gas cupboards.
Uruguay’s Antonio Palacio was quite gallant and everyone fell silent, bowls of his tasty stew in hand.
Sadie (left) with crew member Kati Kaskeala (right) in the small kitchen during their Clift day
Sadie’s crew members Alejandra Alvira (left) and Mary Vaughan-Jones (right) present their Halloween cakes
Improvise: Sadie uses her hat as a tee on the incredibly swinging stove
“What’s in here?” I asked one day while trying to figure out how her food tastes so good.
“Vegetarian sausages,” he replied, adding that he had found a few jars of fake meat.
Some people were less skilled in the kitchen and I remember one morning a crew member tried to make scrambled eggs in a pan and the runny liquid immediately spilled over the side as we broke through big waves.
On another occasion the porridge was overcooked and our teeth stuck together, but it was still deliciously hot.
Another struggle was preparing the right amount of food for such a large group, and once I was cooking with my crew member, we were forced to fill all the plates.
A shot of the racing yacht Punta del Este Sadie sailing from Uruguay to South Africa with 23 people
Having enough for seconds is an essential part of racing life, especially when you’re burning up to 5,000 calories a day at sea!
Towards the end of the South Atlantic period, we ran out of fresh fruit and chocolate rations. Cereal, cookies and maple syrup were other popular options.
When they docked in Cape Town, many immediately went in search of a juicy steak.
After parting ways with the Clipper, I realized that I lacked the resourcefulness of my galley mates.
Although the ability to cook on a sturdy stove top will be something I will now be eternally grateful for.
Sadie’s place in the Clipper Round the World yacht race was supported by musto.comthe technical apparel partner for the 2019-20 and 2021-22 editions of the event.
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James is an author and travel journalist who writes for The Fashion Vibes. With a love for exploring new cultures and discovering unique destinations, James brings his readers on a journey with him through his articles.
