CELLAR & GALLEY
A CHARTER CHEF AND A MASTER SOMMELIER SERVE UP THE PERFECT PAIRINGS
TURN FOR THE BEST
‘Frostie, with an ie, not like the snowman. It’s what people have called me since I was little,” says Peter Daniel Frost, chef aboard the 213-foot (65-meter) Codecasa Eternity.
Frostie had just created a four-hour, ninecourse lunch. Each artistically plated dish was a mélange of zesty flavors and textures. The myriad accompanying wines enhanced the experience, chosen as methodically as Frostie’s approach to cooking.
He says the key to culinary success is extreme organization. Trained in classic French cuisine, he insists that every element on the plate has to be perfectly executed. If you want creamy, buttery mashed potatoes, there is a technique,” he says. “If you want a Bordelaise sauce to work, you need to pay attention.”
One of his first jobs was at The Waterside Inn in Bray, U.K., a three-star Michelin restaurant. “I have worked with chefs on the caliber of Gordon Ramsey,” he says, “and I learned a lot of discipline. I love the romance of being a chef, the pain we go through, the hurt, the drive, the passion, the end result, taking a brief moment to appreciate the gift we give... then we go again.”
Thirty-six-year-old Frostie has traveled the world, moving through various jobs at restaurants, in private service and on yachts. Prior to joining Eternity, he was aboard the 197-foot (60-meter)
Abeking & Rasmussen Elysian, and before that, he was one of the rotating head chefs for the “Shark Fleet” of five yachts including the 235-foot (71-meter) Alstom Kogo and the 377-foot (115meter) Lürssen Pelorus.
Instead of novels, Frostie reads cookbooks. His current bedside reading is “The Noma Guide to Fermentation” by René Redzepi, head chef of the Copenhagen-based restaurant.
“I am learning about acid and the preservation of food,” he says. “It might come in handy when at sea for days at a time.”
Having access to the best ingredients is half the battle, he says, singling out Harpke Family Farm in Dania Beach, Florida, and Shoreside Support in Miami as his favorite suppliers.
“Without daily access to fresh markets, having the right stuff in your walk-in and pantry is key,” he says.
Whatever ingredients he has, he reinvents. Undaunted by
A CHEF AND A MASTER SOMMELIER SERVE UP THE PERFECT PAIRINGS. By Jill Bobrow