A chef’s life on the Loop.
by Jordan Bohonek
As a yacht broker, I hear it all the time: “I don’t want a boat that’s too big, but I want a large galley!”
My first thought (while laughing internally) is always: “Define large.”
I often catch myself in my own trap when I tell clients to take a good, honest look at their current lifestyle and figure out how to adapt it to life aboard. The hope, of course, is to maintain the comforts they’re used to — just on a boat. But the reality? If we had truly tried to replicate our land-based lifestyle during our Great Loop journey, we would have needed a 130-foot yacht, complete with a captain, a chief stew, seven deckhands and a full engineering crew to keep the whole operation running. Needless to say, that wasn’t the reality of our adventure.
Our reality was a Silverton 453 — a comfortable, capable cruiser with a three-burner cooktop and the marine version of an Easy-Bake Oven — one capable of producing a 6- by 6-inch tray of brownies, usually burnt to a crisp.
Loop life for most isn’t about replicating the palatial home you left behind. It’s about trading complexity for simplicity, chaos for calm — without sacrificing the parts of life that bring you joy. And let me reassure you: Moving aboard doesn’t mean downsizing from a palace to a yurt. With a little adjustment and a willingness to redefine “luxury,” you’ll find a new normal in your galley that feels just right.
The gadget guy
As someone who loves to cook, my wife (affectionately referred to as The Boss, for those of you following my series) will tell you I’m what she calls a “gadget guy.”
What does that mean? Well, let’s just say that during the loading process, she asked more than once: “Do we really need four spatulas, seven mixing spoons, a Vitamix, an Instant Pot, an air fryer, cast iron cookware, 18 different infusions of olive oil, 238 different seasonings… and a partridge in a pear tree?”
Why YES — yes, we did. And we made it work onboard. We were fortunate to call home a boat that was, in every sense, a hidden gem disguised as a 45-footer — offering the storage, functionality and creature comforts of a yacht much larger. That said, fitting all my culinary treasures aboard still took some serious creativity. The Boss became a master at what we jokingly called “kitchen Jenga,” finding a place for everything.
Memories around the table
Meals aboard Live the Dash were more than just sustenance — they were the heart of our journey. For those of you who joined us along the way, you know that the magic wasn’t just about the food itself; it was about the community it created. Whether tied to a dock or anchored in a remote cove of Georgian Bay, seeing a half-dozen tenders tied to our swim platform and hearing the hum of laughter spilling from the cockpit was a reminder that the best memories are made around a table — no matter how improvised.
We grilled plenty of steaks, fish and chicken on our trusty gas grill, but our Blackstone griddle became the real MVP. I’ll never forget one evening at anchor, a boat full of friends aboard, staring down a pile of leftover vegetables from a farmers market run. We declared it hibachi night. Lacking enough serving dishes, I grabbed a pineapple, cored it out, and used the hollowed skins as colorful, edible bowls for stir fry. It sparked plenty of laughter, looked surprisingly elegant — and made for easy cleanup. A win all around.
Our Instant Pot earned legendary status onboard. If you don’t already have one, do yourself a favor: Run — don’t walk — and pick one up. The versatility and convenience it offers, especially when galley space and resources are limited, is truly transformative.
Docktail parties
Another thing that stands out about life on the Loop — especially when it comes to food and gatherings — is the tradition of the “docktail party.” For the uninitiated, think Midwest Lutheran church potluck — but with a nautical twist (and often a little more wine). Docktails are the ultimate come-as-you-are event.
If you’re the type who steps off your boat carrying a lavish charcuterie board, we salute you. But if you’ve just surfed 8-foot waves, performed a circus act trying to dock in 30 knots of wind, and all you can offer is a half-eaten can of Planters Honey Roasted Peanuts, bring them anyway.
That’s the beauty of the Looper community: No one cares how fancy your spread is, how curated your ingredients are or whether your flatware matches. It’s about showing up, sharing a laugh and spending time together. Most often, we even bring our own plates and utensils to ease the cleanup for our hosts.
(Main image) The best memories are made around the table.
We used our Blackstone griddle for hibachi nights.
JORDAN BOHONEK Originally from southern Minnesota, Jordan now lives on a boat with his family. He combines his love for the water with his passion for helping others find vessels as a yacht broker, enabling them to live their dream on America’s Great Loop. Follow along the Bohonek’s Great Loop journey at their Facebook page “Live the Dash | Traveling America’s Great Loop.”
