A Chefs Life..
How I became a chef
Apr 15, 20203 min read
Where, When and How to Look for a Yacht Chef Job
I've literally got a job every single way possible — through an agent, word of mouth, a fellow yachtie, LinkedIn and even Instagram. You are now on show to the world more than ever before. Your social media is the new CV. Remember that. Pictured ~ M/Y Arience in Nice Harbour, France. Not the busiest place for yachts, so it's best to base yourself in Antibes which is only a short train ride away. To give you some background, let me tell you about my first encounter with supery
Apr 14, 20205 min read
Part 3: Becoming a Yacht Chef — Courses, Certificates, Experience and Tips
Courses, Certificates, Experience and Tips. I'm going to explain the slightly more serious side of yachting and what you'll need as the basics before even thinking about applying for a job. Before you even think about applying for a job on a superyacht, there are a few things you need to have in place. This is the more serious side of entering the industry, but get these sorted and you'll be ahead of most people starting out. The minimum requirements are: ENG1 Medical Certifi
Apr 3, 20203 min read
Motor or Sail Yacht? A Chef's Perspective
Motor or Sail Yacht?
Apr 3, 20206 min read
Provisioning for a Yacht CharterHow to manage provisioning on an easy-going private yacht or a busy charter vessel.
How to manage an easy going family run yacht or a busy charter vessel. Welcome to your ultimate dream and worst nightmare. Everyone always says how lucky a yacht chef is — getting to head off to local markets, browse beautiful produce stalls and "wander about." And yes, in that sense we are lucky. But I can guarantee those people have never actually done it, because they have no idea how stressful provisioning can be. Usually provisioning happens in the lead-up to a charter,
Apr 3, 20206 min read
Pre-Charter Preparation — How to Get Ahead Before Guests Arrive
How to get ahead of your guests and get as much mise en place ready! Pictured ~ Fermented and dehydrated tomato leather prepared before an upcoming charter, topped with olive oil pearls, balsamic air and micro basil. The one thing this industry has taught me above all else is to expect the unexpected — and to pick your battles wisely. We all wish we could make everything from scratch. Please don't let me stop you from trying. But you also have to be realistic. Most of the tim
Apr 3, 20204 min read
Part 2: Becoming a Yacht Chef — How I Got My First Superyacht Job
What might make you stand out in the crowd of hundreds of yacht chefs! It all started in 2011. I was back in Australia, strapped for cash after two years of budget travelling around Europe. I needed money fast. Remote restaurants and establishments in outback Australia pay well to attract chefs, and $27 an hour was the best money I'd seen at 22 years old. So I packed my bags and headed to the red, dusty, fly-covered town of Westonia — population around 300 — to run the kitche
Apr 2, 20204 min read
