Our staff lol, you mean family slave labor (more like it). We are a Family biz and love the hell out of doing this. I run the floating restaurant with my 15 year old son food certified state licensed tyrant Anthony, (who makes Gordon Ramsey look like a disheveled cook, at a greasy spoon truck stop). My son, like me, is such a dick about perfect flavor, hygiene, safe cooking because we both idolize Chef Ramsey's ability and binge watch his shows. We are his biggest fans possible. We use his standards as law any mistake and somebody gets a screaming sermon and a crooked, pointed finger and you better get it together.....YES? Lol.
We have a hostess, Coulette my right hand woman, she takes all the orders by phone or walk up. She locates the caller by waving at the boat until they wave back. There are no addresses out here....just boats and you better get it right. A trained chef, sous-chef and two boat delivery drivers. We are listed in 150 publications world wide and the front page of Sun Sentinel. Narcity listed it as the top ten things to do on the water. We developed quite a reputation out here. Reality show came and filmed Race Car Mom Barbara Fairbairn with Jeremy Fairbairn formula F4 racing (my son's famous friend) scheduled to hit air late fall 2021. Lots of good stuff and nobody complains because hell we take great pride in making gourmet dishes. We are surgical with hygiene and flavor. It got us famous I mean we've gotten 4-5 stars everywhere online and that's after serving about 9000 meals.
We look like a run down rustic floating shack....I do it on purpose. It's a sleeper restaurant, but that's where it ends. I use German Henkel Knives and that's where the passion starts. We cut so much meat we have a professional knife sharpening machine on board just to keep them razors. Smash ten pounds of peeled garlic a day and piles of chopped green basil. Balsamic vinegar a quart a day, black truffle oil and Alligator. You have no idea, I sell so much Alligator that I run out and have to buy it fresh from trappers late at night, you'd think I was doing a drug deal. I got charter captains pulling up with Blackfin Tuna, Mahi Mahi, Hogfish, Red Snapper, lobster and throwing it on my deck because they just caught it 20 minutes ago and want to eat it. That's my fav, I fillet that and slam it to them blackened on my grill that gets so hot the devil himself would burn. Then on a checkered dish to the boat.
I'm a really really good cook.....30 years of training. I have several boats, little Boston Whalers that my child slave labor force runs (my son Anthony Lycke and his minion friends) as they deliver the food to you. The whole time I have 50 lbs. of fresh Pork shoulder slowly sizzling away in our outdoor smokers, everything is free if you don't like it. My parmesan truffle fries tastes like France. My Hong Kong Pork like you bought it from a street vender in Kowloon. My beer battered Fish and Chips are like you're on the Thames in London. My Bacon Cheese Fries like you're in Idaho at a craft beer dive bar. Come eat with us you'll drool and if ya don't like it it's free, period.
