Lau­ren Everet

197-foot (60-mEtEr) perini navi Sea­hawk Perini navi usa char­ter fleet

Yachts International - - A Cellar & Galley Special -

Born in South Africa and raised in the United King­dom, Lau­ren Everet has been mak­ing her way around the globe since she was a teenager. Ad­ven­ture took prece­dence over the idea of at­tend­ing law school, and while liv­ing in Barcelona, she wan­dered around fresh mar­kets, pick­ing up ex­otic foods and then search­ing the In­ter­net for recipes. She be­came a tem­po­rary yacht stew­ardess, then was hired as a chef at age 19. Everet’s yacht trav­els took her around the Mediter­ranean, Caribbean and South Pa­cific. She at­tended culi­nary cour­ses in­clud­ing a two-month sushi course in Tokyo, and she did in­tern­ships and worked at The Clove Club in Lon­don, as well as along­side chef Clare Smyth at Core in Lon­don, ul­ti­mately earn­ing a cer­tifi­cate from the In­ter­na­tional Culi­nary Cen­ter in New York City. This sum­mer, as Everet turns 30, she will be in­tern­ing at the fa­mous two-star Miche­lin restau­rant Noma in Copen­hagen.

De­scribe a cou­ple of your canapés. One was a hand­made corn tostada with steak tartare, a smoked quail yolk, home­made pick­les and fraz­zled leeks. I al­ways make all my own chut­neys, pick­les and jams. I also made a choco­late mousse bon bon with black salt in the mid­dle and a co­coa but­ter coat­ing.

What was the strangest food re­quest you ever re­ceived? we are in the ser­vice in­dus­try, so I try not to judge peo­ple’s tastes. Our goal is to make our guests happy, so any­thing goes. I must say I did find it odd when we had ex­quis­ite caviar and one guest wanted to eat it with Walk­ers salted crisps [potato chips]. Also, once I re­mem­ber trekking into the hills of Greece to find a suck­ling lamb for a par­tic­u­lar re­quest.

if you were cook­ing for prince harry and meghan, duchess of sus­sex, what would be your main course? I have a new fa­vorite dish I in­vented: grilled broc­coli with bur­rata topped with brown but­ter sautéed al­monds. I make a puree with the broc­coli stems. The whole ef­fect is hot, cold, salty, sweet, creamy and crunchy all at one time—sim­ply de­li­cious.

What key spices do you keep on hand? I al­ways have fresh herbs of ev­ery type, but one thing I love is es­pelette, a smoky pep­per from Spain. I am also ob­sessed with salt. I love black vol­canic salt.

What IS YOUR FA­VORITE TIME OF DAY IN THE GAL­LEY? It can be so noisy dur­ing the day in and around the gal­ley and the crew’s quar­ters. I like it at the end of the evening after the gal­ley is com­pletely cleaned up, every­one has gone to sleep and it is quiet. I can then write my notes about what tran­spired dur­ing the day’s meals, and make my menu for the next day.

What’s your hid­den tal­ent? I have a pretty good voice and like to sing and write cheesy love songs.

if you were not a chef, what would you be? Maybe in an­other life I would be a neu­ro­sci­en­tist. I am fas­ci­nated with how the brain works.

left and clock­wise: Chef Everet has a chance to re­lax after all the work is done; Bri­oche bun with seared foie gras, and red onion and ap­ple chut­ney; Choco­late mousse bon bon with salted caramel and pra­line coat­ing; Corn tostada with steak tartare, home­made pick­les, smoked quail yolk, chipo­tle may­on­naise and fraz­zled leeks.

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