By now everyone knows there was an angry storm that ravaged the Caribbean islands before moving up the state of Florida and the Keys this past week. Captain Fiona O'Connor, resident of the British Virgin Islands and a good friend of Culinary Latitudes, was lucky enough to make it through Irma's fury and devastation, along with several of her friends. We interviewed Ms. O'Connor the end of August and learned so many amazing things about her and her life journey, and we are very eager to share her story. Although, currently nothing compares to the support and love she is showing the stranded islanders with her new kitchen and love of cooking!

Fiona's plans were to open a new business, Captain's Kitchen (more about this in the interview below), in October/November of this year. This new business will provide fresh local food as well as ready made meals to the sea travelers taking advantage of the crystal blue waters around the area.

After hurricane Irma's winds annihilated many of the homes in the BVI, Fiona has changed her focus to helping the land dwellers. "Remarkably my kitchen is standing strong" she said; and now the Captain's Kitchen team is working to feed people in need. She recently shared "One week on (after Irma hit) and slowly we are finding supplies easier, the military and British police are here in force and moral is high. I am staying in Tortola to help and continue with making Captain's Kitchen happen. I will just have to revert my business from the boating community to the (land) community. First things first, help the local community. ..."

Please read on to learn more about Captain Fiona and why she truly is an angel of the sea!

Fiona, would you please tell us a little about yourself and how you ended up settling in the British Virgin Islands:

I was born in the outback of the western parts of Australia to an Irish father and Italian (Australian born) mother, yet grew up on the coast in the east. I had a very enjoyable upbringing with camping trips, fishing, holidays around Australia. We had many animals, from Horses, dogs, cats, cows, guinea pigs, birds, fish, reptiles and more. I am the middle child with an older and younger brother, who I love spending time with when I go home.

I miss Australia, yet have always loved travelling and I have many friends who I keep in contact with back home. I visit Australia pretty much every year but with my new business I won’t make it back this year.

I embarked on my first journey overseas when I was 18 and I bought a one-way ticket to London. 1.5 years later I returned home with a whole new outlook and vision for my future. I had worked various jobs overseas as I moved through different countries and cultures. From a marine park to hospitality positions and an apprentice jockey at a famous stable. I returned home and moved to Byron Bay and started working in the charter industry at a busy Byron Bay dive shop called Sundive.

My first business was taking photos of beginners who learned to surf through the local surfing school. Even my dog was into the surfing scene. Gidjit became famous, and remained famous for years, as the mascot of the local surf shop named ‘Black Dog Surfing’. With this business, I was sponsored by the government as the NEIS ... which is the National Entrepreneur Incentive Scheme.

My love of the sea brought me to the British Virgin Islands and, as of this year, I’ve lived here for nearly 10 years and I have the support of an amazing group of friends. After all these years at sea I have decided to make a move from sea to land.

Tell us about your experience in becoming a captain:

I landed in the Boating industry in the small, yet very touristic, Aussie town on the east coast called Byron Bay. This was now 23 years ago. I started off as a deck hand, completed my dive masters in 1996, and went on to become a dive instructor and then a professional captain. Back then (in 1994) I was part of a very small percentage of women within this field.

Most of the courses I completed and the positions I have held have been mainly dominated by men. From diving, boating, first aid to heavy rigid truck, fork lift, and a tour guide in Kakadoo National Park.

After many years in this industry as mate, guide, chef, and instructor, and thousands of miles of experience, I chose to start looking for the position as Captain. I love boats and knew if someone would give me the opportunity to do so, then I could prove my experience, dedication and care for their vessel and crew. I was given this opportunity in 2007 and been in my element since. I have learned a lot over the years as a captain and I constantly encourage young, ambitious women to do the same … if that is where their passion lies.

One example of supporting women in business was the reality show called ‘The Sea Angels’. This TV show was written by me during a crossing from Aruba to Colombia about just this. Women helping people in need. This venture received much positive support and funding was obtained within months of sharing the idea with others. Now, over 50,000 nautical miles later, many ocean crossings, 48 countries visited, 8 years of living on boats, many new friends, sailing stories and fond memories, my full time at the helm is slowing down. Time to move back to this thing called ‘Land’.

What was your most memorable/thrilling adventure at sea?

I would have to say the ‘Nature Experiences’ I have had over the years. My love for animals, the ocean and adventure is what has driven me to choose a life away from family, friends and somewhat traditional responsibilities. I would say a story I do tell, which gives me a chill of excitement, would be when I was sailing into the Galapagos islands on a delivery to Australia from Road Town, BVI. My brother, Glen, was onboard and this was not only his first ever sailing experience yet also his first long sail --the Pacific Ocean! We could see the Galapagos Islands in the distance and dropped the sails as there was a huge amount of leatherback turtles on the surface, as well as seals, sailfish and sharks. We didn’t want to hit anything. I was at the helm and heard a huge blow from the spout of an orca whale right next to the boat! The orca was riding our wake and crossing under the boat and jumping in the wake! I could hardly yell out to the rest of the crew, I was lost for words! It looked so surreal. As far as nature goes, the Galapagos Islands is the most amazing group of islands I have visited to date. The following day was spent scuba diving with hundreds of hammerheads, seals, and a thousand other marine life. Albatross, aquatic iguanas and land tortoises were also seen while there.

And then there is the time of 25’ Seas, 60 knot winds, and an angry ocean where a crew member screamed frantically for her life in the middle of the Atlantic Ocean…yet that’s another story.

After all your years at sea, how did you come up with the idea of Captain’s Kitchen?

After years of working in the charter industry on captain only charters, crewed charters and deliveries, I realized what was lacking… time away from the galley and enjoying the surroundings. I came up with the idea of Captain’s Kitchen, to be launched here in the BVI, which will focus on the boating industry, villas, and also the local community. I saw a service that could save people time in the galley (often mums and the ladies) preparing meals for family and friends and allow them more time enjoying the beauty of the islands, sea and their vacation. With an online ordering system we would provide boat provisions, and even prepared meals, using local fresh ingredients where possible. This would make holidays for families and friends have a better flow. A local celebrity entrepreneur, Richard Branson, launched a scholarship program for eligible local startup businesses in 2017. My concept was accepted and I am now part of the Branson team. The Captain’s Kitchen will be launched October/November 2017.

Share a little about starting a business in the British Virgin Islands:

Starting a business anywhere is difficult, this is number 3 for me. It has been a challenge here in the BVI with the different laws and regulations. Some more difficult than back home in Australia and some so much more lenient. The island style life can be somewhat relaxed yet also the process of getting a trade license (necessary for everyone not born here in the BVI) and getting work permits for staff, bank loans and recognition is a difficult journey for an outsider. Everyone wanting to start a business must have a ‘belonger’ who is someone who has been living in the territory over 20 years and passes the eligible ‘belonger’ status. This would be a person born in the BVI who will hold 51% of the business. Even though the British Virgin Islands is an overseas territory of Britian, this does not allow any leniencies to those who carry a British passport. I have an Irish passport (my dad is from Dublin), Australian Passport, US visa and a BVI residency. I do like the rules here as it keeps the island quaint and unique.

Any other hobbies you'd like to share?

I have many interests. Growing up riding horses and competing is a fond memory I miss, yet I feel my ride is now at the helm of the various catamarans I captain. I also enjoy so much being in the galley and now the in the kitchen. My fantastic mum has always made beautiful meals from fresh home grown produce and family recipes passed down from her Italian father, who was a top chef from Milano. I believe my Italian heritage has a lot to do with my love of cooking with fresh ingredients. Another interest I have is underwater photography. I worked on Australia’s #1 Island Resort, Hayman Island, as their underwater videographer for 2 years. My current favorite new toy is a drone. To be able to see and photography of all these islands from above, without travelling in a helicopter, is mind blowing!

Finally, do you have a favorite recipe you’d like to share with us?

I must say, I do enjoy making pasta and reproducing my mama’s recipes. Making pasta, and cooking in general for me is very therapeutic, relaxing and fulfilling. My pasta is generally a whole day affair shared with friends, a bottle or two of red and a slow cooked sauce even my Nonno would be proud of. I’ll give you a little hint…make your pasta traditional style making sure you use organic eggs, organic flour, fine kosher salt and a little water if necessary.

Sauce Recipe by Fiona of Captain’s Kitchen

Captain Fiona's Pasta Sauce

This tasty sauce is best with fresh pasta and good friends!

quality red beef, finely diced (not ground beef!)
salt and pepper
red wine
1 heaping Tbsp tomato paste
onion, sauteed
garlic, sauteed
allspice
Italian herb blend
fresh parsley

Brown the beef in small portions in a hot pan. Add beef, salt and pepper, and enough water to a sauce pan to cover the beef. Simmer the beef for about an hour. Make sure the liquid does not dry out, keep the beef moist and saucy.

While this is simmering saute your onion and garlic in a quality oil until soft and set aside.

Open the next bottle of red – I love the Apothic Dark – a beautifully blended wine with dark fruits such as blueberries and blackberries with opulent notes of coffee and yes…dark chocolate. Yummo. Fantastic for drinking and make sure you save some for the sauce!

Once your sauce is thick and meaty add your extras. Tomato paste (I use a nice rich organic paste with no preservatives for a rich healthy flavor). About a table spoon and a bit...sautéed onion and garlic. Allspice, a rich blend of Italian herbs and salt and pepper. Simmer again for another couple of hours. Add the wine. Chopped fresh parsley. Simmer again for another hour.

By now your pasta should be dried, cut and ready for action. Remember pasta can be frozen and takes a while to make. When we have the pasta days, I always have people begging to take some home so making more rather than less is advisable for these such moments.

The sauce is ready when you can smell the flavor and scent of the spice (at least 4 hours) and richness of the tomato blended with the aromas of a patiently cooked meal. By this time everyone is hungry and ready for the longest pasta sauce construction they have ever tasted!

Quick version can be done in the pressure cooker yet does not have the same social effect. Buon Appetito!