Below Deck Sailing Yacht’s Chef Natasha Shares How She Makes Carrot Bacon

Chef Natahsa De Bourg shared her secrets for transforming veggies into faux bacon with a "sweet," "umami" taste. 

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On March 2, Below Deck Sailing Yacht chef Natasha De Bourg led a virtual cooking class and chatted with remote attendees as she prepared a dish. As the chef worked her culinary magic, one participant had a pressing question:

How did Natasha manage to make carrot bacon for the vegan charter guests featured on the March 1 Season 2 premiere of BDSY? And, more to the point, what even is carrot bacon? Here's how the culinary pro explained it: 

"It's just like, it's just a lot of carrots, and I put a bit of amino acid, and maple syrup," Natasha shared. She added that she sliced the carrots thin before baking them up and that the end result has a "kind of sweet, kind of umami" flavor. 

In addition to the vegan breakfast, the March 1 episode showed Natasha preparing beetroot carpaccio marinated in berry juice, and — for the non-vegan guests — tuna tartare with avocado and mango. For the main, she made gnocchi in a tomato sauce with vegan cheese or burrata. 

"It's a lot of work, cooking different options, but for me, I would work myself to the bone just to make the guests happy," Natasha said in the episode. See more from the Parsifal galley in the clip above.

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