Originally Posted by chef2sail
I would say for saying you can cook you should be able to cook and season without written recpies. If someone gave you $200 to provision a boat you could come up with some basic nutricious balanced meals.
I'd expand on that and say they should be an opportunistic cook. In other words can you throw together something that tastes good with whatever foods and spices are in the galley? Or will you get thrown out of whack because you don't have X on board?
The same goes for provisioning from the quirky dockside market. They' may not have the brands you're familiar with.
And being aware that you're cooking on a boat. If you start the first day with bacon and greasy eggs you probably won't have a happy crew. When provisioning or cooking you have to allow for sloppy conditions and crew stomachs adjusting to being on board.
Oh, and what the hell is quinoa???