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216: Vegan Voyages? Plant Based Galley with Small Vegan Kitchen’s Sarah Powell Fowler

Vedge Your Best, Vegan Ideas for Everyone At Any Age

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Nurturing Culinary Inclusivity

This chapter explores how to train chefs on super yachts to create inclusive meals that meet diverse dietary preferences, focusing on plant-based options. It highlights the role of colorful presentation and storytelling in enhancing the dining experience while promoting crew morale and health through personalized meals.

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