How do you land the gig of a lifetime – chef on board the yacht of multi-millionaire businessman and owner of the San Antonio Spurs, Peter Holt, for 10 days sailing around the Hudson?

Jamaica Observer Table Talk Food Awards Caterer of the Year 2015 awardee Alexa Von Strolley tells Thursday Life just how…

“Birthday celebrations in May took me to the Exumas, at Staniel Cay Yacht Club Bar. Peter Holt was there. He came outside the bar to smoke his cigar where my two girlfriends and I were. Luckily, one was a smoker or we would probably have stayed inside. I spilt her drink; he saw and was adamant about buying it back so she wouldn’t kill me as I hopelessly tried hiding the fact that the $15 (more expensive than we hoped) Scotch on the rocks didn’t even make it to her mouth. We got to chatting, and he invited us back on his yacht for dinner. He later found out that I was a chef, from the small talk, and invited me to cater for his birthday on his yacht. I kept in contact with Captain Jay Jones and that is how I landed the job of a lifetime.”

The 10-day stint, according to Von Strolley, was at first nerve-wracking ” At first” she shared “it was too nerve-wracking to concentrate: not knowing which supermarkets to go to, his likes and dislikes, he’s very salt-sensitive (we Jamaicans love salt), was I good enough, could I even cook on a boat!

That first meal…

The first meal was wild striped sea bass, morel and chanterelle consommé, and sautéed spring vegetables (asparagus, fava beans and sugar snap peas). I chose it because I envisioned the first meal to be very light and when I saw the fish in the market I said to myself, “I have to!” In addition, chanterelle and morel mushrooms were ingredients I only saw on the Food Network. I wanted to impress him while still being able to feel out his palate. (He’s a Texan and I figured he might want a break from beef.)

There was, too, solid Jamaican fare which was enjoyed by Bahamian captain Reuben Smith and chief mate Ryan Miller.

There’s a return trip in December… how cool is that?

I mean, so, cool! I am still a very young chef with regard to confidence and experience. So getting a call back is always like “OMG, he loved my food!” And I mean there is no better feeling than that, no matter who you’re cooking for. (But then again, saying Peter Holt loved my food is pretty cray cray in itself!)

Any possibilities of tickets to the next game?

Haha, one can only hope, and pray, and then if all else fails, hint, lol! Maybe I will make dessert cupcakes that spell it out.