How is the procurement of products for the charter

How is the procurement of products for the charter

For tourists and cruisers who appreciate good food, want to get to know the culture and get to know local markets in different regions is an adventure that is part of a unique charter experience. If you are one of these sailors, our tips for self-catering make the boring process cost effective and fun. Even if you choose to have your charter company provide full or partial catering, you can use these tips to select the right foods initially and make your life easier once on board.

How is the procurement of products for the charter

Before starting the charter

If you are going on a charter with family and friends, appoint a person in charge of the kitchen - the most experienced chef, or the one who likes it the most. As part of your pre-travel planning, the designated crew member should do some research on the products. If you walk in the popular charter areas of Mediterranean, you will most likely just shop in the supermarket, but in distant countries and don't expect to find familiar foods in the outlying islands and products that you find at your local supermarket. On the other hand, for those who value authenticity, eating fresh and seasonal products is not a disadvantage, but one of the advantages of such a trip.

Unlike Europe and the United States, in many parts of the world, markets only sell products that are either locally or seasonally grown, and, for example, some convenience foods that we take for granted in stores are simply not available. What to do in this situation?

How is the procurement of products for the charter

Read about local cuisine online and products in a specific charter region; this will give you a good idea of the goods and products that will be on the shelves of the local market. Ask your charter company directly, or take a look at the listings provided by other charter companies that provide bareboat charter services based in the region. Most charter companies post these shopping lists on their website for customers who choose to have their meal delivered to their yacht. It is likely that the products on these lists will be sold in local markets.

If you are traveling with people whose eating habits you do not know, first of all, ask your crew a few basic questionssuch as: is there something that you absolutely hate or cannot eat? Are you a vegetarian? Do you eat red meat or do you only prefer fish and chicken? Do you drink coffee or tea? What alcoholic drinks do you prefer? Is anyone allergic to certain foods?

How the charter products are purchased. Catamaran Fountaine Pajot Astrea 42

Once you have compiled a rough list of local produce readily available in your charter area and your crew's preferences, make a daily menu plan for breakfast, lunch and the number of lunches or dinners you plan to cook on board. You will probably want to dine at local establishments on an occasional basis. Although it must be remembered that on a yacht, as a rule, there is no excess food, and the purchase is made with some kind of reserve, since everyone spends more energy on the water.

Then, make an indicative menubased on available ingredients, using local recipes, or imagination if you're sure it's edible. It's fun and will expand your culinary horizons.

Using your menu, make a detailed shopping list... Having the list in your hands (not in your head) ensures that you don't forget anything. It is helpful to organize the list according to the standard departments in most supermarkets: dairy, meat, and seafood; vegetables and fruits; bread; etc.

You will most likely have to buy paper towels, toilet paper, soap, dishwashing detergent, clothespins, and the like. Please be aware that on charter boats rarely on board, little things like spices, or even salt and pepper. If the yacht has anything other than towels and bed linen at all, your charter company will be sure to advise you what items, if any, will be on the boat when you arrive.

How the charter products are purchased. Catamaran Fountaine Pajot Saba 50

During check-in on the boat

Designate one or two crew members - including a kitchen manager - to shop for the entire crew... If the entire crew went to the market, there would be total chaos. Markets in charter hotspots tend to be very crowded on sailing days, so the fewer people the more efficient. If the market does not offer yacht delivery (many do), put the rest of the crew on standby so they can help get the groceries back to the boat when everything on the list has been purchased.

The process of stowing food on the boat must be thoughtful and one person must lead the process. The refrigerator on a monohull yacht up to 50 feet is usually not large, and the freezer can be either separately or simply a cooler part of the same refrigerator. If you are chartering a catamaran, depending on the size, you may have a refrigerator on board that is no different from your home refrigerator. But, if the conditions are more modest, stack the meat or seafood you want to freeze in the order you plan to cook it, placing whichever you cook first at the top. Store cheeses, cold cuts, and snacks side by side in the refrigerator. Store yogurt and milk together, and fruits and vegetables that need to be refrigerated. Group everything so that each product category is easily accessible.

How the charter products are purchased. Catamaran Fountaine Pajot Lucia 40

Most vegetables are best kept in a dark, dry cabinet, while fruits can be placed on open shelves, or hung in a small hammock or net, inside or outside, as they dissipate very quickly throughout the day. Snacks are stored in easily accessible places because, like fruits, nuts, cookies and chips are actively chewed between meals. Baskets or hanging nets are also good for this, as they avoid over-opening the refrigerator or having to dig deep into the cupboard and create clutter.

The cooking schedule is individual for different crews. Usually everyone cooks in turn, but it also happens that the one who cooks the best cooks on his own initiative. If your menu includes the so-called continental breakfasts popular in the Mediterranean, sandwich lunches, sandwiches, etc., that is, not complicated dishes, and often excluding cooking, the crew can share the responsibilities for cooking, even those that are not at all know how to cook. For the preparation of lunches or dinners, anyone can use the local recipes prepared by the head of the kitchen.

How the charter products are purchased. Catamaran Fountaine Pajot Ipanema 58

A list of basic yacht products by category to suit Mediterranean and most non-distant charter regions:

Drinking water norm 1.5 - 2 liters per person per day. Taking into account cooking, making coffee and tea, you need to calculate - 3 liters of water per crew member per day.

• Seafood, fish if you don't fish yourself
• Meat, chicken, eggs
• Dairy products
• Vegetables, herbs, fruits
• Cheese, cold cuts
• Rice, pasta, muesli
• Bread, pastries, cookies
• Chocolate, honey, nuts, dried fruits
• Olive oil, salt, spices, sugar
• Canned food, sauces
• Water, juice, coffee, tea
• Household goods

Using these simple tips will not only make cooking and eating on board easier and more fun, but it will also save your budget and avoid leaving a lot of food left behind at the end of your charter.

We will be happy to help you choose a region for charter and book a yacht

More information about Charters with Interparus

01.05.2019