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| The article below is the best I have found with information on the Black Pearl. It is the first sailboat I ever had the pleasure of being a part of. I was very young , attending the Newport,RI YMCA summer camp. It was being held on the grounds of the Warburton property" The Glen" in Portsmouth,RI.....I was around 8 or 9 years old and was selected with a group of several others to go for an hours sail. The Pearl was moored in the Sakonnet river just off the shore. One of the Pearl's tenders came to shore to pick up our group. We were placed next to crew members and allowed to row the 100 yards to the Pearl. Soon aboard we set sail , did a couple of tacks and came back to the mooring. I did not know how this short sail would affect my life and I am now deeply indebted to Mr.Barkley Warburton III. I would be. My love of the sea, the fine ships sailing her oceans and the people that spend their lives on the waves. Many years later, I was 16 years old, I worked for the Black Pearl Restaurant in Newport,RI. just after it was purchased from Mr. Warburton by Tom Cullen. I worked as a busboy for the second half of the summer and learned a lot about the restaurant business. Mr Cullen remarked to me several times;"you are certainly paying attention to being on time". (Paraphrased)..today I find myself trying to live up to that standard.Anyone that knows me now wil say that I am never late and always am prepared for any situation. The other lesson I learned while working at the Black Pearl was that the chefs work harder than any other person in the restaurant.I swore to myself at that time that I would never, ever work in the kitchen. Heck the busboys made more money than the line cooks. In many cases that still holds true today 40 years later. I am now the Chef on a wonderful yacht the MV/Olympus. A beautiful Fantail Motoryacht owned by Diane Vanderbeek. I have been working in kitchens since 1975 when I was a freshman at the new Culinary School in Providence, RI Johnson and Wales College. I was in the second graduating class. I fell in love with french food and everything related to what I knew as Le Grande Cuisine. Thank you to Chef Lozier and my team mate Chef Paul Martin. The two of us were selected to demonstrate how to carve vegetables at the 1976 Bicentennial Culinary Arts Competition and food Show held in NYC that year. I will write more tomorrow and include the first recipe I have used over and over again since 1975. Thanks also to BoneYard Boats of Marbelhead Mass for putting together this fine article....many thanks. Richard Lawton ClassicYachtChef I will try and post the article later.it would not upload for now. | ||||||
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