SELF PROVISIONING

Here are some helpful provisioning tips to get you started on your sailing adventure. While these are just a few ideas to consider, the best way to become an effective galley wench is to dive in and experience it for yourself!

Shopping: Do It Yourself or Get Help

Grocery stores in well-traveled islands or locations have improved significantly over the years. Gone are the days of canned deviled ham and freezer-burned meat; now, you'll find a variety of recognizable foods.

Keep It Simple

Charter crews generally don’t expect gourmet meals aboard, so don’t stress about providing one. When it comes to alcohol stick to wine, beer, and simple cocktails made with just a few ingredients (think rum and cola, or vodka and cranberry).

Wraps are a great option for lunches—they’re easy to prepare, use up leftovers, and are perfect for eating while under sail. When it comes to dinner, stove top is my go-to. You can do cook anything on board from burgers to pastas.

Stick With Hardy Supplies

Charter boat fridges can be temperamental, and while stores are better stocked than ever, much of the fresh produce you find might be of questionable age or quality. Delicate items like lettuce, mushrooms, and deli meats often don’t survive well, so use them early in your trip or opt for hardier options. Produce like cabbage, potatoes, onions, bell peppers, and apples handle the rigors of travel better, and they can tolerate temperature fluctuations. Canned or foil-packed tuna is a great lunchtime option with a longer shelf life than deli meat, and hard cheeses can stand up to just about anything.

Many salad dressings, including mayonnaise, don’t need refrigeration if handled properly, so they won’t take up precious fridge space. Bring along any staples you frequently use that might be hard to find locally. Small zipper bags are perfect for packing your most-used seasonings and spices. And while you’ll probably get a starter kit from the charter company with basics like paper towels and trash bags, some essentials (like powdered drink mixes or energy bars) may be hard to come by, so it’s worth packing them in advance.

One ongoing challenge is the knife situation. Many charter boats are equipped with poor-quality knives that are either dull to begin with or have been overused. Some regulars actually keep their own knives and supplies in storage lockers at places like Tortola.

Plan Ahead

Get a head start in the morning when the boat is quiet.

Plan for ingredients that can do double duty: leftover grilled chicken can become sandwiches or pasta salad. The key to efficiency is making the most of your time and resources.

Final Thoughts

These tips may not be groundbreaking, but they’ll help you navigate the challenges of provisioning on a moving boat. What’s easy in a kitchen at home becomes more challenging on a sailboat with limited space, unfamiliar ingredients, and sometimes subpar equipment. With some planning and creativity, you’ll ensure your crew stays happy, and you’ll spend less time in the galley and more time enjoying your vacation.