Finally! A yacht chef Q&A video! Thanks to Kamikoto for sponsoring this video! Get $50 off on any purchase with
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List of questions:
What is a yacht chef salary?
What happens to the leftovers?
Ever had picky crew member who one eats simple food?
Who’s the better chef?
Who washes the dishes / pots / pans etc
What happens if a charter guest demands something and you don’t have it onboard?
Favourite cheffy tool aside from your knives?
Is it common that one chef does ALL the cooking/prov/ accounting/ cleaning?
Most adverse environment – climate / down crew / equipment malfunction
How does weekend food work?
Yachts have movie theaters- do we make popcorn for them and how do we make it taste like a movie theater?
Do you use a rice cooker?
If the chef isn’t there on the weekend are the crew allowed to come into the kitchen and cook for themselves
Do you take meals the same time as the rest of the crew or do you use gobble whenever you can?
Do you make cakes for the crew?
How much crew turnover is there onboard?
How long do you typically stay on a boat?
Yachts vs high end restaurants?
How much crew turnover is there in the industry?
Yacht vs high end restaurant?
Whether at shipyard or at sea do you have power constraints where you can’t use the ovens etc
Professional & personal opinion of a thermomix ?
Opinion on crew dietaries?
Are the guests friendly and do you hang out sometimes?
Do you have to wear certain shoes onboard?
Since you have such an active job, do any Yacht management companies pay for personal like massages, physio, gym membership?
Weirdest animal you have ever cooked?