Calling all yacht captains and yacht crew!

Get ready for the crew food debate, that rages on like a storm at sea. As a seasoned yacht chef, I can tell you firsthand just how crucial it is to whip up a nourishing delicious meal for the hardworking crew. Trust me, it makes all the difference when it comes to keeping spirits high on board.

Now, diving into the tumultuous seas of crew food priorities. Some chefs believe that keeping the crew satisfied is of utmost importance. After all, a happy crew means smooth sailing, right? But then, there are those who argue that crew satisfaction is not what they're getting paid for. According to them, the only thing that matters is making the guests feel like they're yachting in culinary paradise. Ahoy, conflicting opinions!

Some say it’s the restaurant chefs who carry that mentality on board. “They’re use to just whipping up whatever quick in-expensive grub for the staff to eat.” Remember, it’s a business. Time is money, but so are ingredients. Need we forget those employees have the ability to go home and fix whatever food they desire when not at work. So a lot of the time, restaurant staff get a quick toss up. With that said, the restaurants I worked at, we ate very well (mainly in Europe).

Fortunately, as the yacht industry evolves, it seems that those with the latter mentality are gradually walking the plank. But let's be real here, after surviving three back-to-back charters, who wouldn't be tempted to whip up a quick dish for the crew?

Now, crew food can be as challenging as navigating uncharted waters, but oh boy, it is oh so important! Let’s take a peek at the reasons some chefs may not go all out for the crew.

Time.

Time and quantity hurl rough waves at crew food extravagance. As a sole chef tending to a hungry crew of seven-twelve, it sometimes feels like the hours disappear faster than a sunken treasure chest. With cleaning, planning, prep, provisioning, organizing and accounts, there's often too little time left for crew meals. Especially when you're dishing up for a horde. So chefs might resort to meeting the basic requirement of getting some sustenance on the table.

Budget constraints can also tie their cooking prowess in knots. While they may dazzle the guests with gourmet delights, their budgets for crew food often face massive cuts. The result? A simpler spread that saves those precious doubloons.

But fear not, my fellow seafaring culinary enthusiasts. I've got some wisdom to share from my year of cooking up a storm onboard. To conquer these limitations, a shift in perspective is the wind in your sails. Embrace your budget constraints and let your creativity set sail on the ingredients you can afford.

My secret weapon - organization & prepping my friends, it is the hidden treasure in the galley’s walls. Spend some time each morning mapping out your goals for the day.

Heck, even 3 days ahead or a week ahead. If I have 6 crew and 12 guests. I’ll prep or make some slow cooked meats, Ragu, sauces, vacuum seal it and freeze. Anything that tastes more delicious over time, and freezes well, I’ll it make ahead as an emergency go to. I might not even freeze it. By separating the meals, I can focus more on creating delicious dishes for crew with no rush. At the same time, I now have extra time to focus solely on guests dinner and plating. Big bonus. Might even use the pressure cooker over night for some pull pork burgers for crew. There’s no active cooking time in that. Just prep work. It’s all about time saving tricks, organization and prep.

Could I do it all in one service as sole chef? Of course. But if I can smooth it out, then I definitely will. It’s sooo much smoother. Knowing the crews proteins are ready, and tasty. Makes this chef happy.

Having said all that. You must still write your to do lists, at night or in the morning. Consider them your culinary compass. Not just any list. I will re-write my list 3-4 times until everything is in chronological order, with length of times for prepping and what time to start them. That’s just me though, and it’s not for everyone! Every chef is different. Nevertheless, a list will mentally prepare you for the challenges ahead. It also takes a load off your mind, by taking you out of your head, from the constant preoccupation of what’s next and am I missing something? All that energy can now go into - creativity. Which a lot of Yacht chefs lose out on.

By planning ahead, your day will sail smoother than a yacht gliding on crystal-clear waters. Those worrisome clock-ticks will transform into joyful moments of culinary delights.

Ah, the benefits of keeping the crew happy are not just for them to enjoy. It's how we chefs express ourselves and aim to make others happy. Ask all crew for their top 10 favourite dishes. Now your menu planning is done and the guess work has been eliminated. Cooking is not the hard job, it’s knowing what to cook, at the appropriate time and for who. Are they a little hung over? Or was it a hot long day? Food can control crew morale. Cooking to make the crew happy gives us chefs a lot of satisfaction.

I would dare to say, sometimes more than guests, or perhaps differently.

As a female Yacht Chef. When I feed crew it channels my maternal side to care and make sure they are well nourished and happy. It feels protective. Cooking for guests channels my creative ego, for the Michelin cuisine that I admire and know will blow their minds. One Chef, two different approaches to food. At the end, the goal is the same, to see them all beyond content.