Barbara Ellington, Lifestyle Editor
Chef Jerome Bourgeois takes time out to chill and watch some World Cup Football action after being at sea with the Clipper Yacht Race crew for several months. The 10 yachts participating in the Clipper Ventures Round the World Race are resting up in Port Antonio, Portland this week before heading for New York on the weekend. - BARBARA ELLINGTON/LIFESTYLE EDITOR
AS HE relaxed at Belmont Villas in Portland on Sunday, Jerome Bourgeois was intent on cheering for his native France in their match against South Korea in the current World Cup Football series. But for months now he has been ensconced in the galley of the Glasgow, one of the yachts participating in the Clipper Ventures Round the World Yacht Race. The 10 yachts made a stop on the final leg of the race in Port Antonio harbour last Saturday night and will depart this weekend for New York.
Food asked Bourgeois to share the experience of shopping and cooking under such challenging conditions for a year at a time.
PROVISIONS
Each boat is responsible for its own provisions and extensive shopping takes place at each port of call, so supermarkets are notified ahead of time as the process takes hours and boats take up to half a day to load. As Bourgeois put it, "The process is quite interesting because we are limited in scope. In some parts of the world perishable food does not last long but we usually have fresh fruit and vegetables for up to one week."
The bulk of the meat and fish food on board are freeze-dried or canned. There is also a large supply of powdered eggs, canned butter, powdered milk, sausage and smoked bacon. The victualler tries to maintain a balanced menu.
SUPPLIES
Among the best places for a victualler to get supplies are: China, Australia, Singapore, and the United Kingdom. However, sometimes there are language barriers in the shopping exercise. Out at sea, it is not easy to get fresh catch and fish are more admired than eaten because the yachts go too fast for fishing to take place. Once in a while they catch a tuna or flying fish.
"I have done this six times now and I enjoy it," Bourgeois told Food. So what is a typical breakfast like on the yacht? Bourgeois serves eggs, bacon, toast, porridge and fresh fruit when in supply. And for dinner, there is spaghetti in various ways, tuna bake, rice, potatoes and a curry dish.
MOTHER WATCH
There are three meals daily on the yachts and someone has a mother watch every day to ensure that the crew are fed and looked after. The extras are taken care of too, so if someone has a birthday, a cake is made for them. Bread is baked fresh daily.
When food is bought, all labels are removed and food re-named within waterproof markers because if labels get wet, the paper can block the plumbing on board the yachts.
