Author: Tom Voigt

Yachting Culture .25/1068. By Chef Tom Voigt.

FREELANCE Chefs VS. LONGEVITY Chefs – The SEAL 6 of Life and Yachting

Brothers and Sisters Beyond the Comfort Zone
During high season, we’re the heroes of the galley. The industry relies on us. But we’re not always treated like real top chefs.
– For Chef Tiago Balsini – R.I.P.
By Chef Tom Voigt

If I could rewind the clock 15 years, I might’ve stayed on board.
A permanent chef. Fleet Chef de Cuisine, good package, steady paycheck, same boss, same preferences and room to be creative with my sous vide stick collection, with a real BBQ, nitrogen tank, the whole wonders of this universe. 

But I wouldn’t have known my daughter.
I wouldn’t have those memories of her crying every March as I packed my bags.
Charter season. Galley madness. The battlefield.

Like so many of my brothers and sisters, I made a different call.
We left the safe jobs and walked straight into the fire.
We became freelance chefs.
Mercenaries.
Fixers.
Part Bourdain, part Bottura, part Ana Roš – with a dash of MI6 and James Bond.

When a boat goes sideways, sure, the alarm goes out.
To agencies. WhatsApp groups. Everyone scrambles.
And suddenly it’s a feeding frenzy.
Everyone who’s ever cooked for Grandma sends in a CV and photos of their Sunday roast.

But then someone makes the real call.
They don’t want just anyone.
They want someone who’s seen chaos, cleaned it up, and left it better.
They want us.
The quiet ones who come in when others walk out – and somehow pull off miracles overnight.

We show up with zero onboarding, zero sleep, and half a suitcase of knives and hope.
No welcome. No handover. Often not even a bed.
Just broken pans. Blunt knives. A fridge at +12°C.
A galley that smells like neglect and deep fryer trauma.

We smile, we unpack, we work.
Not because we owe anyone anything.
But because that’s who we are.
That’s what we do.

My freelance brothers and sisters are not Plan B.
We’re the strike team when things go wrong.
We show up when the permanent chef needs to fly home because the girlfriend’s/boyfriends leaving,
or grandma passed,
or the sketchy architect in Fiji took off with the deposit for his new beach house.

We’re there when stress takes over.
When alcohol, burnout, or life itself messes with the food.
When nobody remembers how to plate a damn steak.

We hop on planes, buses, ferries – donkeys if we have to – just to fix the mess.
We don’t ask questions.
We get the job done.
And then we’re gone.

Our résumés are long.
Too long for HR.
Too scattered for recruiters.
Too real for this industry’s fake stability complex.

But every line tells a story.
Of holding things together when others ran.
Of cleaning up disasters, not causing them.
Of showing up, again and again.

And still – we get labeled:
“Unstable. Uncommitted. Risky.”

Truth is, we’re the stable ones.
We’re the calm in the storm.
We don’t need warm-ups.
We fix, we cook, we carry the load.
And when it’s done – we roll out, clean and quiet, invoice in hand.

To our permanent brothers and sisters – we see you.
You keep systems running.
You train, organize, manage.
You know exactly how the boss wants his watermelon sliced.

You’re the reason yachts don’t implode weekly.
But when they do –
it’s us you call.

We live off improvisation.
Off turning half a zucchini, three limes, and a jar of tahini into an eight-person lunch with plating worthy of a lifestyle shoot.

We don’t get insurance.
We don’t get loyalty perks.
We barely get sleep.

But we keep what matters:
Pride.
Skill.
Love for the work.

We are many.
Men. Women. Old dogs. Young firecrackers.
Chefs with kids, dogs, bills, and a home we miss but rarely see.
We didn’t fail. We just chose freedom.
We’re not flaky. We’re sharp.
Not disposable. We’re essential.

Sometimes we dream of landing a permanent post.
A real contract.
A fridge that holds a steady 41°F, not Caribbean 54.
A team that doesn’t leave mid-charter.

But until then – and maybe forever – we keep moving.
Sleeping light.
Watching for distress flares.

And at the end of a long day – after 17 hours on our feet, 2 hours of broken sleep, and zero applause –
we lie down in a stranger’s bunk, using a towel as a pillow, and think:
“That was close. But we nailed it.”

For you.
For us.
For the madness we call this industry.
For what really matters.

For Tiago.
For my brothers and sisters.
For the ones who cook with an empty fridge, a dying battery, and a full soul.

Cooking Makes You Happy and Smart! Cooking is more than just preparing food by Chef Tom Voigt. #25/0038.

January 30, 2025 · 2 min read

Cooking Makes You Happy and Smart!

Cooking is more than just preparing food—it’s a skill that sharpens the mind, fosters creativity, and strengthens social bonds. Those who cook must concentrate, experiment, and understand the delicate interplay of temperatures and cooking times. This is why experts suggest that cooking enhances intelligence and cognitive abilities.

But cooking isn’t just about being smart—it nurtures empathy too. Preparing meals means caring for others, prioritizing well-being, and embracing social responsibility. Cooking fosters sensitivity and strengthens human connections.

Cooking Classes & Nutritional Science in Schools

Imagine a world where cooking and nutrition were standard subjects in every school. As students peel, chop, slice, and wash pots, they develop valuable coordination skills while engaging in a meaningful, hands-on task. Cooking is inherently unisex—everyone benefits, and it could help dismantle outdated gender roles that once kept men and women out of the kitchen.

A structured approach to food education could also transform modern society’s relationship with food. In a world plagued by fast food culture, rising obesity, and heart disease, nutritional science in schools could be a game-changer. Some subjects could be reduced to make space for this essential life skill—because eating well is a fundamental pillar of health and longevity.

Cooking Brings People Together

From ancient times, humans have gathered around food to bond, celebrate, and share experiences. Breaking bread is a universal symbol of unity, a reminder that eating together fosters brotherhood and connection.

Cooking also brings balance to life. It enhances technical, medical, scientific, and artistic skills by training patience, precision, and creativity. It’s no surprise that many successful individuals take pleasure in cooking at home. Standing at the stove, they can disconnect from work pressures and engage their senses in a mindful activity.

Cooking, when done with joy rather than stress, can become a meditative ritual—a Zen moment in daily life. It’s an art that nourishes not just the body but the mind and soul.

So let’s rethink our priorities. Let’s embrace cooking as an essential skill, an education that leads to a healthier, happier, and smarter society.

FROM GALLEY TO GRANNY – What will be after yachting by Chef Tom Voigt. #24/0205.

December 1, 2024 · 2 min read

FROM GALLEY TO GRANNY – What Comes After Yachting?

St. Tropez, July 30, 2024 – After four decades navigating the high seas and catering to the whims of the super-rich, seasoned yacht chef Claire Dubois is contemplating hanging up her apron and retiring her paring knife.

At 78, Claire finds the physical toll of the job increasingly demanding. “I’ve flambéed more lobster than I can count, but my knees and back are starting to give up the ghost,” she jokes with a sardonic smile.

Claire’s illustrious career, marked by exotic locales and impeccable dishes, is coming to an end. The relentless pace has her contemplating a life ashore, but not without some peculiar habits. “I’ll miss strutting down the passerelle, so I’m having one installed in my house back home,” she says with a smirk. “Because why should the exit from my living room be any less grand?”

Retirement isn’t exactly smooth sailing. Without a formal pension plan, Claire faces an uncertain future. “Retirement for yacht crew is like Bigfoot,” she deadpans. “Everyone talks about it, but no one’s actually seen it.”

Claire plans to keep her radio by her side, even in the afterlife. “I might be six feet under, but I’ll still be tuning into maritime chatter,” she jokes. At home, she’ll stick to her old habits: labeling every box and item, sleeping with a safety evacuation plan taped to the wall above her bed, and keeping a life vest in her wardrobe. “Old habits die hard,” she says with a shrug.

Even in retirement, Claire’s quirks will persist. She’ll buy large quantities of groceries as if she’s feeding a crew, and she’ll call her husband “Captain” in their domestic haven. If her tumble dryer breaks, you can bet she’ll shout for an “Engineer,” expecting an immediate fix.

As Claire’s final voyage draws near, she remains humorously fatalistic. “Life after yachting might be different, but I’ve survived worse. Maybe I’ll finally get to write my tell-all book: ‘Boiling Point: Memoirs of a Yacht Chef.’”

The Microgreen Menace: A Tragicomic Tale of High Seas Horticulture by Chef Tom Voigt. #24/0201.

November 25, 2024 · 2 min read

The Microgreen Menace: A Tragicomic Tale of High Seas Horticulture

By Chef Tom Voigt

July 2024: Somewhere in the Mediterranean Sea – The yacht Verdant Dreams has been found adrift, its crew tragically overwhelmed by an unexpected and deadly green invasion. The culprit? An obsession with microgreens and microherbs that spiraled out of control, turning a once-luxurious vessel into a floating greenhouse of doom.

It all began innocently enough, with the ship’s chef, Marco “Herbivore” Haverford, indulging in the latest culinary trend: microgreens. These delicate, flavorful sprouts became his passion, then his obsession, and finally, his undoing. Haverford’s compulsive need to garnish every dish with a sprinkling of these tiny greens soon escalated into a full-blown addiction, leading to the tragic events that have now become the stuff of nautical legend.

Witnesses report that the once-sparkling yacht was found completely overrun with a jungle of microgreens and microherbs, their delicate tendrils creeping into every nook and cranny. The crew, it appears, fell victim to the chef’s unrelenting quest for culinary perfection. The microgreens, normally harmless, turned deadly as they grew uncontrollably, enveloping the ship and suffocating the unsuspecting crew members in their sleep.

In a particularly poignant twist, Captain Gregory “Salty” Salazar—rumored to have been in a romantic relationship with Chef Haverford—was discovered in the chef’s shower, entangled in a fatal embrace of microherbs. The bathroom, like the rest of the yacht, had become an impenetrable thicket of verdant horror.

The Mediterranean Incident Commission (MIC) is now investigating this unprecedented case, prompting the Maritime Culinary Association (MCA) to impose an immediate ban on microgreens aboard all seafaring vessels. This new regulation aims to prevent any further incidents of this nature, with the cultivation and use of microgreens strictly prohibited.

Meanwhile, renowned yacht chef and social media influencer Ronny Davies has been temporarily detained for his role in promoting microgreens. Authorities found his quarters on another yacht filled with microgreen seeds and sprouts—even grotesquely sprouting from his face. Davies is currently held at a biological research facility under suspicion of being the carrier of this microgreen mania.

As the fallout continues, 2025 will see the introduction of stringent laws controlling the import and cultivation of microgreens on luxury yachts. Discussions are already underway regarding rehabilitation programs for those afflicted by this bizarre addiction. Some propose severe measures—including capital punishment—for extreme cases.

Ronny Davies, now infamous for his microgreen fixation, faces trial at the Supreme Court. Should he be convicted, he may meet a fate befitting his green obsession: burned at the stake on a pyre of microgreens in his hometown’s marketplace.

Thus, let this be a cautionary tale to all: what begins as a harmless garnish can, in excessive amounts, lead to the most unexpected and tragic of ends.

Inventory for Beginners and Pros in the Yacht Galley: More Than Just Counting Cans and Jars by Tom Voigt. #24/0173.

November 4, 2024 · 4 min read

Inventory for Beginners and Pros in the Yacht Galley: More Than Just Counting Cans and Jars

For newcomers and those who think inventory is only about counting cans and jars – think again! There are significant reasons to delve deeper into inventory management. From experience, I’ll share how a well-structured inventory can enhance any operation. Here are the top four points to make inventory more accessible – and to save you (and your team) time and stress.

1. Inventory as a General Stock Audit

A general stock audit is more than a task – it’s an opportunity to bring clarity. Imagine stepping into a new yacht galley with no idea what’s in the pantry. A well-done stock audit not only creates order but also transparency: What’s actually there? What might be discarded? What hidden treasures could be used?

Especially for a new or partially new team, an initial inventory allows a thorough examination of all food and kitchen supplies. Often, you’ll find “forgotten treasures” – products that are expired or no longer usable and just taking up valuable space.

This overview enables not only a “clean-up” of the pantry but also an assessment of each item’s quality. It helps the team see which ingredients should be used soon and which might need fresh replacements. This, in turn, maintains the quality of the galley and the overall dining experience.

Example: Stepping in for an Emergency on a Yacht

Picture receiving a call that your expertise is urgently needed on a yacht – immediately. The yacht is set to depart, with guests on board or en route, and the previous chef has quit last minute. There’s no time to leisurely settle in or check supplies. Here, a digital inventory list becomes your best ally.

With a real-time inventory system, fully updated and providing a complete view of what’s on board, you can start planning even before you arrive. Imagine being at the airport and checking the yacht’s stock – spices, canned goods, fresh supplies, all meticulously listed and, ideally, with photos. This way, you immediately know which high-quality ingredients are available and what might need restocking.

The digital list not only shows you the items but also their exact storage locations. With clear labeling or numbered containers, you’ll know precisely where everything is stored. While waiting for your flight or in transit, you’re already crafting menus based on the current stock. This way, you’re prepared to meet guests’ special requests without improvising or wasting time searching.

You can also create shopping lists for missing items and send them to reliable yacht suppliers before you even arrive. Suppliers will then have ample time to deliver fresh goods to the yacht. Additionally, you can inform the kitchen staff on board and give them clear preparation instructions: perhaps they should pre-cook certain items, peel vegetables, or reorganize storage spaces for easier access. This pre-planning minimizes chaos and ensures a smooth start as soon as you step on board.

2. Inventory as Asset Valuation

Another critical advantage of inventory lies in valuing the assets hidden in supplies. This means not just recording quantities but realistically assessing the financial worth of stock. Particularly in yacht kitchens, where exclusive items like truffles, Wagyu beef, or premium seafood are used, this financial insight can be significant.

A precise value assessment of stock is helpful, especially at the end of a season, to avoid unnecessary excess. During these periods, it’s essential to plan stock so that storage is close to empty at the season’s end. Adjusting the shopping plan can help minimize waste and ensure expensive items are used in time.

Example: Seasonal Planning and Cost Efficiency

As the yacht kitchen nears the end of a busy season with high-end ingredients still on hand, a value assessment helps make informed shopping decisions. Instead of continuing to purchase costly items, menus can be designed to use up remaining supplies – directly impacting costs.

3. Inventory for Stock Overview and Localization

In a fast-paced environment like a yacht galley, it’s crucial to know not only WHAT is available but also WHERE it is. In a compact space where every nook is used, a clear overview of storage locations saves significant time and effort.

Ideally, this overview is managed digitally and updated in real-time, allowing each team member to see what’s available and where. For example, everyone immediately knows where all ingredients are stored.

Example: Efficient Time Management in the Yacht Galley

In a well-organized yacht galley, no time is wasted searching. Especially during peak season, an accurate inventory system ensures that all ingredients and tools are precisely where they belong, supporting an efficient workflow.

Example: Flexibility for Mobile Catering and Events

For mobile catering projects like sports events, tour catering, or yachts frequently changing locations, precise item localization is essential. If supplies are spread across multiple storage areas, team members can keep track and remain flexible even at large events.

4. Inventory for Optimizing Stock and Orders

A well-done inventory shows not only what’s available but also when and how much to reorder. Knowing your stock allows you to shop efficiently without ordering too much or too little – crucial in a yacht galley with limited space and complex logistics.

Regular inventory helps identify usage patterns and adjust orders accordingly. If certain items are used more frequently or are seasonally less in demand, orders can be tailored. This prevents excess or the problem of suddenly missing key ingredients.

Example: Planned Ordering vs. Last-Minute Panic

In a galley with a well-managed inventory system, ordering is not only easier but also strategic. Instead of rushing last-minute or arranging costly “emergency deliveries,” orders can be placed on time, saving time, money, and stress.

Communication Breakdown on charter: The Recipe for Turning Smooth Sailing NOT into a Sinking ship by Tom Voigt. #24/0170.

October 27, 2024 · 3 min read

Communication Breakdown on charter: The Recipe for Turning Smooth Sailing NOT into a Sinking ship.

by Tom Voigt

1. Technology is Just a Fancy Tool:

Whether you’re using WhatsApp, a good old radio, or the Lost art of talking face-to-face, the medium is only as good as the information —you’re putting into it. The clarity and precision of the message are key. Those daily huddles between the Chief Stewardess and the Head Chef? Not just a coffee break. If these two HOD don’t chat about the day’s game plan for the guests, you can kiss that “successful charter” goodbye.

2. Assumptions: The Mother of All Mess-Ups:

The service crew might think the chef’s got everything under control, and the chef? Well, they’re probably assuming the same about the service. This kind of mind-reading often results in info not being shared, leading to some epic fails. So, dear Chef, get those Breakfast-Lunch-Dinner menus printed out first thing in the morning—three copies, please (one for the galley, one for the Chief Stew pantry, and one for the Upper Pantry). Yes, we need ‘that’ much paper. On paper you have the chance to add notes and changes, timing, meat temperature, kids menú adds……

3. Transparent Communication: The Magic Sauce:

Whether you’re in a restaurant, on a yacht, or on the moon, the service team should know what they’re serving, and the chef should make sure the service team has their facts straight. Clear, open communication is the secret to ensuring the guest actually gets what they ordered. Messing up dinner? Trust me, no one enjoys that awkward moment. I’ve learned the hard way, too many times, when guests got served the wrong dish because, surprise, no one was talking to each other.

The more we know about the likes, dislikes, and allergies, the smoother the service will be. Haven’t you ever had that moment when, oops, suddenly three vegetarians pop up at table? Or a guest with a severe almond allergy you didn’t know about? Or how about the new guy who doesn’t eat pork? Yeah, awkward. To avoid these cringe-worthy moments, double-check that guest list and clear up any doubts before they become disasters.

4. Responsibility for Communication:

Everyone on the team carries the weight of making sure info is passed on correctly and, you know, actually understood. If something doesn’t make sense, don’t just wing it—ask, clarify, repeat. Leaving it to chance is a recipe for disaster.

5. Overcoming Communication Barriers:

Sometimes it’s the little things—like cultural differences or the fact that someone’s English is more “creative” than functional—that cause misunderstandings. Be aware of these barriers and come up with ways to get over them, because we’re all in this together, right?

So the challenge isn’t to communicate more, but to ‘communicate better’. That’s how you ensure everyone—whether in service, in the galley, or as the guest—knows exactly what to do or expect. Oh, and just a tip: Cheffies and Stewies, figure out which plates go with which dish beforehand. Having the right plates ready two hours before service? Genius. And if it’s a multi-course meal, label those plate types so they’re ready to match up with the right dish. Trust me, it’ll save a lot of headaches later.

Polyglot Yachties: How foreign languages polish more than just the deck in the yacht Industry and the world by Tom Voigt. #24/0167.

October 26, 2024 · 5 min read

Polyglot Yachties: How foreign languages polish more than just the Deck in the yacht Industry and the world by Tom Voigt.

The Global Language: English as the Key to the World

Of course, mastering English is a triumph. In many cultures, it already means being connected to the world—English is the technical, economic, and political language of our time. English is all well and good, the global Swiss army knife that gets you from a New York coffee shop to a Thai beach bungalow. But let’s be honest, is it really enough to just scrape by with the bare minimum everywhere you go? What if, instead of rattling off a basic “How are you?” in English, you could charm an entire culture in Italian, Spanish, or French? Now that’s a different story than shuffling through Palma in flip-flops, barely managing to stammer out directions to the hairdresser.

Bridges Between Cultures

Languages are more than just vocabulary and grammar structures you laboriously memorize, only to misassemble them like a broken dictionary at the slightest opportunity. They are living bridges between cultures, filled with humor, nuances, and subtle etiquette. If you get by on flip-flop level fluency, using ten words to ask for the nearest hairdresser or souvenir shop, you might be a life artist, but you won’t truly discover what makes the locals in your favorite holiday destination tick. Those who can casually and skillfully converse and think in another language haven’t just crossed those bridges—they’re dancing a lively tango on them. Especially in high-end gastronomy and hospitality, this is not just a nice extra; it’s a requirement. And if you don’t join in on this dance in a globally connected world, you’re missing out on the best part, because languages are cultural treasures.

The Luxury of Polyglot Communication

In the luxury tourism industry, it’s not just about keeping the champagne cold and the pillows fluffy. No, our guests are deeply impressed when the English-speaking stewards/stewardesses, Butlers or chefs on a luxury yacht suddenly begins expounding on the subtleties of Tuscan wine in perfect Italian or discussing authentic cuisine in fluent Spanish with guests from Madrid or Buenos Aires. This isn’t just professional—it’s world-class! It elevates the experience to a level where the guest doesn’t just feel served, but truly understood.

English: The Key to the World—Or THE Master Key?

Speaking English is like having the master key to a vast, but not particularly exciting, building. Yes, it gets you in everywhere, but the really interesting rooms remain locked. If you rely solely on English, you’re missing out on the real treasures—the small, hidden details of a culture that can only be discovered by making the effort to learn the language of the country. Because there are things even Google and ChatGPT don’t know.

Multilingualism: A Culinary Advantage

My colleagues from my generation who mastered their craft in multiple languages are the true gourmet ninjas. They don’t just excel in cooking—they also know the history and origin of every dish in detail. They don’t just recreate traditional delicacies; they can invent culinary fusions that are culturally rich and sophisticated.

Polyglot Nations

Countries like the Netherlands, Switzerland, and the Scandinavian nations have a clear advantage here: they grow up learning multiple languages as mandatory school subjects, making them sought-after, well-trained linguistic athletes in international industries. This often gives them an edge in the job market.

Learning and living languages the Right Way: From the Best—Not from the Best YouTube Video

If you want to learn a language, do it right. Preferably with a native speaker who can not only teach you the correct pronunciation but also show you when to stress the right syllables—and when not to. Living in a country where a language is spoken is one of the most effective ways to learn it. Immersion in daily life allows you to practice the language in real-world contexts, making learning more natural and intuitive. You’ll pick up on local idioms, cultural nuances, and pronunciation that textbooks and classes often miss. Furthermore, interacting with native speakers regularly accelerates fluency and builds confidence in using the language authentically.

Countries which refuse to learn English correct

Yes, Spaniards know they often speak catastrophic English, and it’s partly due to Spanish phonetics. But it’s also about a certain patriotism that doesn’t prioritize proper English or foreign language pronunciation. Of course, there are exceptions. The same goes for the French, who, for historical reasons, seem to have little regard for accurate English pronunciation. Germans: Still a desaster accent in English, but we are getting there!

Expats and Their Language Bubbles

Mallorca, Benidorm—places where expats have created their own little world, complete with language bubbles they never have to leave. Why bother learning Spanish when everyone around you speaks German or English? It’s not exactly a cultural boost. Sure, it’s convenient, but also a bit dull, isn’t it? It’s as if they’ve gotten stuck in an all-inclusive vacation that just never ends. What a shame to miss out on truly experiencing the culture of the host country.

Yachting: A Multicultural Industry Embracing Global Diversity?

Some yacht teams thrive in a monocultural environment, while others excel in a multicultural setting. Ultimately, the goal is to perform the best possible job for the boat, the owner, and the guests. However, some boats remain predominantly English-speaking due to language barriers, with captains and owners limiting access to crew from different nationalities. Yet, isn’t it more functional to treat the yacht as a multilingual workplace, especially given that it operates in various countries around the world? Having multiple languages on board can enhance communication and provide valuable information and translations in different regions.

Multilingualism: The True Luxury

Multilingualism isn’t just a nice gimmick; it’s a sign of respect and genuine interest in other cultures. It enables deeper communication and creates connections that go beyond mere words. Those who speak multiple languages possess treasures far beyond words—and that’s a luxury no five-star hotel can offer. Multilingualism is a sign of interest and respect for other cultures. It fosters understanding and creates true connections between people. Those who speak multiple languages hold treasures that go far beyond words.

Day Rate for Yacht Chefs: A High-Stakes Poker Game – Only if You’re Really Good! by Tom Voigt. #24/0158.

October 18, 2024 · 4 min read

www.cheftomvoigt.com

Day Rate for Yacht Chefs: A High-Stakes Poker Game – Only if You’re Really Good!

So, what’s the scoop? The question that keeps popping up in all WhatsApp chef groups, rookie forums, Facebook, and social media is: How much should a yacht chef earn per day? This question is as old as the modern yachting industry itself, dating back to when we all started believing that anyone could play at any price level. In reality, a yacht chef’s day rate can range anywhere from €0 to over €1,000—especially if you’ve just saved a last-minute charter. And yes, tips come on top.

But let’s cut through the fluff: the number of yachts has increased, and so has the number of chefs. The influx of newcomers, driven by social media hype, has sparked a full-blown price war. Ultimately, it comes down to whether the deal works for you and if the job is worthwhile. If you’re satisfied at the end of the day, that’s a win. On the flip side, what’s the point of earning €1,000 a day if the stress is so overwhelming that all the money ends up spent on alcohol, drugs, or therapy after the job?

In the end, it’s about earning good money and satisfying the client. Whether you’re saving the day or ensuring that the client comes back, a happy customer is what we’re all aiming for. (And no, I’m not talking about a “happy ending” from a massage parlor.)

Day Rates for Different Scenarios:

1. Emergency Call as an Experienced Sole Chef with Charter Guests Onboard (if the Permanent Chef has lost a leg or a family member):

If you receive a last-minute call to pack your bags and fly out to a charter, you can expect a day rate of around €800, sometimes even more—tips not included. This rate is fair considering that your culinary skills might end up saving the entire charter and the boat’s reputation.

2. Quieter Jobs: Cooking for the Boss and His Wife:

Here, we’re talking about the more relaxed gigs. If your task is to prepare three sandwiches and a soup for an 80-year-old boss and his similarly elderly wife, you’re looking at around €300 per day—and that’s well-paid. In these roles, you might even find time to catch up on a book or binge-watch all the seasons of Downton Abbeyand Breaking Bad.

3. Crossings:

When working as a sole chef during a crossing, your day rate should be at least €250. For a crew of more than 12, you can charge more. Of course, this assumes you know how to manage a galley at sea without everything flying off the counters in rough weather.

You need to be not just a good cook but also a master of inventory and provisioning. Anything can happen during a crossing: food can spoil, seas can be rough, and the trip might take longer than planned. You must plan your shopping meticulously and know how to store fresh produce so it lasts the entire trip. Poor planning could force you into improvisation, which is no fun with a hungry crew and a bad atmosphere. You’re responsible for keeping the crew well-fed and ensuring that no one is completely worn out by the end of the journey—especially if the weather and the food are both subpar.

4. Shipyard Periods:

During shipyard periods, whether you’re cooking on the yacht or from an apartment, delivering meals for 12 crew members plus up to 10 day workers, you can expect around €300 per day. These jobs often involve bulk cooking, and organizing weekend meals can be quite a challenge. Shipyard periods and crossings as a sole chef are great opportunities to meet new crew, build a client base, and potentially secure future charters. If you’re truly skilled, these jobs can lead to strong friendships, valuable client contacts, and even charter bookings.

5. Tips:

One thing is clear: salary has nothing to do with tips, and vice versa. Many yachts try to sell us on the idea that a lower salary can be offset by potential tips. But forget that. Tips are an optionthat may or may not materialize. On larger yachts (90m to 200m) with high rotational crew, tips are often divided unevenly between those who worked their hearts out on the charter and those who stayed at home. Always clarify these arrangements upfront.

6. Worst Case Scenario: The €200 Job:

A chef friend of mine was hired at €200 per day with the promise of a fully booked season and plenty of tips. It sounded like a solid two-month charter job. But as luck would have it, the “charters” turned out to be friends of the manager who was cheating the boss—a fraud. Naturally, the promised tips never materialized, leaving my friend with empty pockets.

Instead of accepting this, he took matters into his own hands and renegotiated with the manager (standing with his luggage already on the dock) and in the end, managed to raise his day rate to €450—proving that sometimes you need to negotiate hard when conditions aren’t right.

7. Winter Jobs in Port:

After the season, winter jobs look bleak. Day rates for yacht chefs are almost nonexistent, as the minimal crew (captain, engineer, deckhand, and stew) usually cooks for themselves. If you’re looking for work, forget about winter in port and find a great ski chalet or follow the season to the Caribbean.

Conclusion:

Day rates depend on many factors—especially your ability to determine the kind of poker game you’re dealing with during the initial conversation or offer via social media or agencies. The market is competitive, but there are always ways to make the most of your situation. Sometimes it’s not just about the money, but also about keeping it cool and making the right decisions.

Also, check out my article on:

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