Meals on Keels 

When caterer Malcolm Green and his wife Diane made aliyah nearly four decades ago, he faced a tough market with little appreciation for his high-end talents — until he realized that wealthy glatt-kosher vacationers in the most far-flung places want more than field rations. It wasn’t long before he added ocean cruises to his portfolio, and today, whether it’s on the sandy shores of the Carribbean, slogging downstream on the Amazon, or breaking ice in Antarctica, Malcolm is there with five-star service

From serving birthday cake in an ancient Scottish palace to perfectly plated duck confit on a luxury cruise ship in the Amazon, 75-year-old riverboat chef Malcolm Green isn’t showing any signs of turning down the steam. In fact, he says he’s just getting the engine revved up.

As co-owner and master chef for Kosher Riverboat Cruises, he’s literally traveled the world; but while his passengers are out exploring exotic ports — from the sun-drenched beaches of the Caribbean to the icy shores of Antarctica — Malcolm Green is doing what he does best: running a glatt kosher kitchen in the far-flung corners of the globe.

Despite the picturesque scenery and luxurious surroundings, Malcolm prefers the insular world of the galley. “Yeah, I don’t see much of that,” he says, referring to the cerulean waters and sandy shores that others rave about. “I’m in the kitchen. That’s my office. The ship’s out there, the guests are luxuriating, but I’m working.”

Well, maybe that’s true for the actual week of the tour, but getting all that fresh, mehadrin food onto the boat in far-off locations is often an international project in itself.