The last time we wrote about Chef Mary Beth Lawton Johnson, ccc, cepc, she was working as a private chef on yachts. Since then she has moved to higher ground and is now working as a private chef for a high-profile family in undisclosed locations. Her client list is a well-kept secret to the public, but not among the rich and famous who retain her culinary expertise. Her home is still in Florida, but her current client base is in the Midwest. She travels by land and sea via private yacht with her current clients, who are an older couple, but when their entire clan gets together, it is not unusual for Chef Mary Beth to prepare sumptuous meals for up to twenty people.
What are you doing these days? Latest Projects?
Chef Mary Beth: I’m working for the private sector individuals/couples, same as I have been doing for 25 years, but my employment has now sort of morphed in different directions. Now I have started the additional role as estate manager for several estates and also preparing cuisine for the principles
What are the latest trends in food?
Chef Mary Beth: Latest trends to stay are pure foods, no fillers, pure health trends, smaller portions, artisan foods, hand crafted. Gone are the chef promo foods, or chef owned foods. Who cares if they designed it. I don't. I want true craftsmanship in my foods, unique flavors and so does most everyone, not who endorses it. Not even in my cat food.
Conjuring Meals on the Land & the Sea
by PR for People Team