Ginny Pearson (Left in 1992) is a world travelled chef, who cooks on luxury boats. Ginny's passion for food started at school and she then went on to study food and catering management at university. We spoke to her about her career and her extraordinary travels.

What are your happiest memories of the Marist?

Sixth Form Pantomimes, Inter-house Singing Competitions, trips to Rome and France and Geography field trips as well as summer lunch times lounging on the fields with friends.

What is the most important lesson that you learnt from School?

The value of friendship and respect for others.

What were your favourite subjects at school?

Geography, food and nutrition and art.

When did your passion for cooking start?

At a very early age, my mum would get my sister and me in the kitchen making cakes, cookies and truffles. I was so fascinated by food that I would often cook the family meal when I got home from school to my mum's delight!

How did you become a chef on luxury boats?

It was through a friend I met at Leith's School of Food and Wine in London who put me in touch with the captain of a luxury charter boat in the Mediterranean. She had told me if I loved cooking, travelling the world, meeting people and sailing, then this would be the perfect job for me. My interview involved flying down to the south of France, shopping in the local market and then cooking a four course meal for 10 people on a 125ft luxury yacht.

Where have you have visited?

I have been all over the world and back again during my 5 ½ years on boats. I have crossed the Atlantic Ocean to the Caribbean twice, cruised the Mediterranean, Bermuda, Thailand, Bali, Singapore, Australia, New Zealand, French Polynesia, Fiji and Tonga. My favourite places are New Zealand and Thailand.

What is a typical week like for you?

The week before our guests arrive the crew, are frantically cleaning, polishing, provisioning and refuelling so that the boat is perfect for when they arrive. Provisioning is the most challenging part of my job especially in remote places such as the Fijian Islands and some parts of Asia. Once guests are on board, there is no chance of just popping to the local shop if you have forgotten something, so being organised is crucial. When the guests are on board, it is 'all go' for me. I wake up at 5am every morning to bake bread and muffins. Guests have a cooked breakfast every morning, then a 2 course lunch and I prepare cookies and cakes for afternoon tea. Before dinner I serve cocktails and canapés and then a 3 course dinner! My emphasis is on presentation and everything is fresh and home made.

What is the most unusual meal you have ever prepared?

Nama Fijian sea grapes is a type of seaweed that the locals pick off the rocks & mix with coconut milk, chilli, lime and coriander. I served it with thinly sliced and marinated Giant Sea Clam that our local dive instructor dived for. Both are a delicacy in Fiji but not something that will appear on my menu ever again!

What is next for you?

My time aboard boats is coming to an end. I met my partner, a 'kiwi', on boats and we plan to settle in New Zealand by the end of the year. My next ambition is to venture into food styling and photography for food magazines and hopefully fit in motherhood somewhere along the way!