The Best Job Ever? Cooking on the High Seas

International Chef Yacht Chef Fort Lauderdale Miami South Florida Palm Beach

Article by Chef Joseph Yacino published on www.thecookscook.com.

I am often asked questions about working on yachts. “How did you get started?” “What is it like?” “Is it exciting?” “Do you have fun?” “What are the challenges?” “How much do you make?”

My life as a yacht chef began six years ago. I am the owner in Fort Lauderdale, Florida, USA, of a small freelance personal chef and catering company. We’d had an inquiry from a chef for a job, and on her resume were listed numerous yacht chef jobs. I asked why she would want to leave what seemed like an exciting career and settle down. Her reply was she was not interested in full time employment, but wanted “fill in” jobs while she waited for her next charter. I asked her many of the same questions I listed above.

There are a few steps that you need to take in order to start working on charter/private yachts. Having a passion for food, a culinary degree and experience in restaurants are just the beginning. In fact, restaurant experience in many cases is not necessary, nor is a culinary degree, but they certainly help.

There are certificates that are mandatory to to acquire in order live and work aboard charter yachts. These are regulated by an international agency called the Maritime Labour Convention (MLC) and specify that work aboard cruise ships and charter yachts need an ENG1/ML5 (The ENG1 is a basic medical examination, carried out by an MCA certified doctor, confirming that you are in a fit condition to work on board.), STCW 95 or 2010 (Standards of Certification and WatchKeeping), and Proficiency in Security and Awareness (PSA) or Proficiency in Designated Security Duties (PDSD). On yachts over 55 meters a Ship’s Cook Certificate (on top of your degree, if you have one) may be required. All of these will ensure that not only you will be safe, but you will know how to keep others safe. The STCW includes the following training: Fire Prevention & Fire Fighting (you train with the fire department), Personal Safety & Social Responsibilities, Elementary First Aid, and Personal Survival Techniques (in case your yacht ever sinks or you need to abandon ship in the middle of the ocean).

If you are still interested, here are a few other questions to ask yourself:

Fort Lauderdale Yacht Chef Miami Palm Beach

How do you feel about working in a very small compact space? Some kitchens (“galleys,” as they are called on boats) have less than 30 centimeters of prep space. Do you believe in putting things back where you get them from? Can you clean as you go?

How creative are you? In some remote spots it is hard to find more than a wilted piece of lettuce and a moldy piece of ginger. You have to be able to think out of the box and use what you can find when you are on a tiny island and it’s the only place to “re-provision.”

Can you put something tasty and attractive on the table quickly? Charter guests and weather can be unpredictable. The weather may be too rough for cooking, and you may have only what you have already prepared.

Are you willing to give up the notion of working 9 to 5 with scheduled breaks? Most yacht chefs work a minimum of 12 to 18 hours straight, seven days a week, for three to five months during the height of the charter season. It’s seldom you have a full day off.

Are you a drama queen or a temperamental chef? Can you get along with your shipmates for extended periods of time in extremely close quarters? (Your bunk is a single and yes I said bunk. You will share with another shipmate.)

Do you get seasick? Can you work your shift even when you have motion sickness? Find out before you begin.

Are you willing to perform routine seamanship duties in addition to cooking? (These might include dropping the anchor, helping with fenders, and doing “heads and beds.”)

Are you able to work alone as chef for guest and crew — purchasing supplies, writing menus, entertaining the guests and working within a budget? Can you bake breads, desserts, butcher, clean and prepare fish? Are you familiar with special diets and adaptable in your menu planning?

Are you single or able to leave your husband, wife, or “significant other” for extended periods of time? Are they supportive of your decision?

Can you “roll with the punches” and be tolerant of different personalities and cultures? Yacht crews are international. Remember: you have nowhere to go when you have a different opinion from your work partner and cabin mate.

If you can honestly say yes to 95% of these you may be a “Yachtie,” and qualified to begin the process.

Where do you go to get started? There are only a few places in the United States and worldwide to get your ENG1/ML5. In the USA, follow this link: MCA Approved doctors overseas 26 September 2017. In the UK, follow this link: MCA Approved Doctors in UK 1 December 2017.

For the STCW and other related courses you may need, follow this link: https://www.stcwdirect.com/. No matter where you are – especially if it is a yacht destination – you will most likely find a school that offers courses. Most yacht employment agencies will have links and an information page to help you out.

The best way to find employment after you have all of your qualifications is to register with an agency. All will have multiple locations around the world. The majority require an in-person interview with you before accepting you as a client. Many will even give you basic insight on how to write your CV/resumé.

Once accepted, you will receive emails with jobs that meet your preferences. Do you want to work on motor yachts, sailing yachts or both? How large of a yacht do to want to work on? Do you want freelance, seasonal (many yachts are dual season – Mediterranean for the summer and Caribbean for the winter; others are world cruising or are only in the Pacific), or are you looking for full time? If you go to a yachting hub there are bars and pubs which are frequented by “yachties.” Go and hang out. Have a drink. Stay sober and talk to the people in there. They often will be talking about which positions they need to fill. If the captain is there and you make a good impression it is almost a shoo-in that you will be hired. It doesn’t hurt if you are recommended by the crew either.

Here are some of my favorite yacht recruitment agencies. Be aware that you have to manually update each site with any new relevant experiences. Luxury Yacht Group, Bluewater, The Crew Network, JF Recruiting, and for daywork or short term freelance Day Work 123. These are but a few, and all handle job postings internationally.

Some of the captains or owners may want an in-person interview. Others will do a video call or phone interview to get a feel about the applicant. Some will consider only candidates “local” to the area, while others search worldwide. All that search internationally will fly you into the port where the yacht is docked. If it is a short term or seasonal gig you will be flown to and from your location.

https://thecookscook.com/features/best-job-ever-cooking-high-seas/

Fort Lauderdale Personal Chef and Catering

Miami Personal Chef and Catering

Miami Beach Personal Chef and Catering

Palm Beach Personal Chef and Catering

www.yadachef.com

Homemade Turkey Ham Recipe

Making your own cured turkey “ham”, is not only healthier, but in our opinion much tastier. It will be much lower in sodium and be preservative free. You are going to use turkey in 3 different forms. Cubed, minced and pureed. This will give it a more “ham” like texture. Start with 2 pounds 10.5 ounces of skin off deboned turkey thigh meat Cubed Turkey 14 ounces/400 grams turkey meat, cut into cubes 1 teaspoon/4 grams salt 1/4 teaspoon/1 grams curing salt Minced/Ground Turkey (if you use pre minced make sure it’s thigh meat) 14 ounces/400 grams turkey meat 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt 2 Tablespoons plus 2 teaspoons/40mls water For The Puree 10.5 ounces/300 grams turkey meat 4 teaspoons/20mls water 1/2 teaspoon/2mls garlic powder 1 teaspoon/4 grams salt 1/2 teaspoon/2 grams curing salt 1 large egg white 2 teaspoons/10ml liquid smoke 1/2 tablespoon/2 grams smoked paprika Trim the turkey if not trimmed already. Remove any tough tissue. Cut it into roug

Braised Lettuce (Laitues Braises): A Take On Julia Child’s Recipe

You can use almost any lettuce, such as chicory, or frisee, or Boston Bib if you are busing large heads, cut them in half. We made these pescartarian because of the shrimp stock, but vegan is easy with vegetable stock, or if serving with beef, a beef stock and bacon. Braised lettuce is a delicious garnish for poultry, white meats such as veal or pork, or steamed white fish. It can be the main accompanied by a warm sweet potato salad. Serves 4 4 heads Romaine lettuce hearts 4 thick slices of bacon (if making not vegetarian or vegan), cut into lardon strips 1 small onion , diced 2 carrots, diced 1 tablespoon/15g plus 1/2 tablespoon/7 butter divided 1 teaspoon/5ml olive oil 1/2 cup/125ml shrimp or seafood stock (see notes above) 1/2 cup/125ml cup white wine or dry white vermouth bouquet garni: 1 parsley branch, 1 branch of thyme,1 bay leaf tied to a cheesecloth ½ tablespoon butter 1 tablespoon parsley Trim stems of lettuce and remove wilted leave

Black Garlic Lamb Chops with Red Wine Reduction

Marinade adapted for this recipe from RecipeZaar. You can choose either lamb chops from the USA or New Zealand. The ones from New Zealand are a bit smaller, but more gamey. This recipe was written using ones from the US. You can use a grill pan on the cook top if not using an outdoor barbecue. Serves 4 12 lamb loin chops, 1/2-3/4 inch/1.5-1.9cm thick 1 teaspoon/5ml sea salt 4-5 cloves black garlic 2 cups/500ml full body red wine (we used a cabernet) Marinade: 1/4 cup/60ml red wine vinegar 2 tablespoons/30ml chopped fresh rosemary 1tablespoon/15ml chopped fresh thyme 1 teaspoon/5ml minced fresh garlic 2 tablespoons/30ml olive oil fresh ground black pepper to taste Have your butcher trim most of the visible fat and "French" the lamb chops. Make a paste of the black garlic and sea salt. Rub the paste on the chops. Combine marinade ingredients. Place lamb chops inside a resealable bag large enough to hold all of the chops,

Italian Cream Pie Recipe

This cream pie, often served at Easter and Christmas is rich and, oh, so, good. The recipe has been handed down from my Nonna's family who came to the USA in the late 1800's The basic recipe is for a vanilla cream pie, but you can also sometimes made a half vanilla/half chocolate cream pie by melting a couple of chocolate squares into half of the Italian cream. Then, pour the chocolate and vanilla creams into the crust at the same time (easier with help) so that they bump up against each other, but don’t mix. You can also pour the cream in two layers. 1 Quart/1 liter Milk 1 Cup/200g Sugar 3 Tablespoons/22.5g Cornstarch 8 Egg Yolks 1 Orange Peel (One Large Orange) Orange Flavouring ( we use the juice of 1/2 an orange and reduce until a thick syrup) Important: At no time should this mixture come to a boil. If it does, throw out and start over. Always stir slowly counter clockwise. From start to finish, the mixture must be stirred at all times. Combine milk, sugar, egg yolks,

Do you Remember Herman? Sourdough Starter and Recipe

In the late 1970s and early 1980s, Amish friendship bread, as well as an interchangeable starter referred to as Herman (the name varies), became a popular exchange among friends who shared the starter as well as recipes. Herman Starter Preparation time: 10 minutes Standing time: 5 days Yield: 4 cups 1 cup sugar 1/3 cup warm water 2 packages (2 1/4 teaspoons each) active dry yeast 2 cups each: milk, flour 1. Sprinkle 1 tablespoon of the sugar over the warm water. Sprinkle yeast over mixture; set aside until doubled in volume, about 10 minutes. 2. Combine milk, flour, remaining sugar and yeast mixture in a plastic or glass container. (Do not use metal.) Stir with a wooden spoon; cover loosely. Set aside at room temperature, at least 8 hours. 3. Stir mixture once a day for three days. On the fourth day, measure out 1 cup of Herman for baking; measure 1 additional cup to give to a friend as a gift. To replenish starter: Add 1 cup flour, 1 cup milk and 1

Eat Your Vegetables - They Are Good For You

There's no question that eating three to five servings of fruits and vegetables daily will improve your health. But more and more experts are saying healthy eat ing is not only about how many servings you eat. It's about the variety you pick, too. Eat a diet of solely white foods, and you'll miss key nutrients your body needs—even if your palette includes cauliflower, onions, and mushrooms. Adding a multivitamin doesn't cut it either. "People will say, 'I'm taking a multivitamin, so I don't really need to eat these,' " says Karin Hosenfeld, RD, LD, a dietitian in private practice in Dallas, but she says scientists don't know whether whole foods may offer undiscovered benefits that vitamins don't. "We do know for sure that if you don't eat your fruits and vegetables, you're not getting your fiber, and that's [helping keep] your blood sugar down." Every one of your meals doesn't have to be multicolored

Kale is a Nutritional Powerhouse

One cup of chopped kale contains 33 calories and 9% of the daily value of calcium, 206% of vitamin A, 134% of vitamin C, and a whopping 684% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K -- and sulphur-containing phytonutrients. Carotenoids and flavonoids are the specific types of antioxidants associated with many of the anti-cancer health benefits. Kale is also rich in the eye-health promoting lutein and zeaxanthin compounds. Beyond antioxidants, the fiber content of cruciferous kale binds bile acids and helps lower blood cholesterol levels and reduce the risk of heart disease, especially when kale is cooked instead of raw. Super-Rich in Vitamin K Eating a diet rich in the powerful antioxidant vitamin K can reduce the overall risk of developing or dying from cancer, according to a study in

Kids Cooking Class - Palm Beach, Fort Lauderdale, Miami

YaDa Chef's cooking school JUST for kids! Teaching children of all ages that cooking can be creative, full of discovery, and a lot of fun! YaDa Chef provides hands-on cooking classes allowing kid's imaginations to run wild and free while discovering new science, math, reading, health and social skills. YaDa Chef offers a unique culinary experience offering cooking classes to children in an environment that encourages discover and creativity. Each class is a new experience. Themes chosen, either our one of YaDa Chef's chefs, by the child or parent assist in sharpening skills and taking the mystery out of the kitchen. Removing the fear of the unknown while incorporating subject matter which ties into each theme. Our highly qualified chefs, in coordination of nutritional experts carry out a mission to provide an interactive learning experience giving children the opportunity to develop a life-long love of the culinary arts. Each class is designed to familiari

Gluten Free Chicken Provencal Recipe

Rich flavours and a hearty sauce will make everyone think you have been cooking for hours. Bone in chicken has more flavor and is the classic way to make this dish, but feel free to use a boneless piece. Serves 4 2 pounds/900g chicken leg quarters 1 teaspoon/5ml sea salt 1/2 teaspoon/2ml black pepper 1/3 cup/90ml olive oil 1/2 cup/125 dry white wine 2 medium onions chopped 1 clove garlic minced 8 ounces/225g baby bella mushrooms sliced 1/2 cup/125ml pureed tomatoes 2 tablespoons/30ml chopped parsley Heat olive oil in large skillet over medium high heat. Thoroughly wash and pat dry the chicken and season with salt and pepper liberally on all sides. Brown chicken 4-5 minutes on both sides. Reduce the heat to medium and add 1/4 cup of the wine. Cook chicken for 10-12 minutes. Add the onion and garlic, and 1/2 of the parsley cook for 5 minutes. Add the mushrooms and tomatoes. Cook for another 5-7 minutes or until the chicken is tender. Remove the chicken to a s

Mrs. Cheney's McIntosh Cake Recipe

Sometimes “old” classic recipes are the best. This recipe has to be from at least the 1950’s. It was found whilst cleaning out my Nanna’s (Nonna’s) kitchen. No need to have McIntosh apples any good baking apple will do. Since the bottom is the top you can arrange a couple of apples before pouring in the first amount of batter. 5 apples, peeled, sliced, cored 1/2 cup/85g granulated sugar 1 1/2 teaspoons/7ml ground cinnamon Sprinkle the sugar and cinnamon over apples in a medium sized bowl. Toss to coat all the apple pieces and let sit while making the batter. 3 cups/298g all purpose flour 2 cups/383g granulated sugar 1 teaspoon/5ml baking soda 2 teaspoons/10ml baking powder 1 cup/250ml vegetable oil 4 large eggs 1/3 cup/80ml orange juice (we used triple sec) 2 teaspoons/10ml pure vanilla extract Greased bundt/tube pan Pre-heat oven to 350F/176C/Gas Mark 4 In a large bowl add the flour, sugar, baking soda,

YaDa Chef Private and Personal Chefs

Search This Blog