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Culinary Innovation in the Superyacht Industry: Trends and Techniques. With Courtesy of Erica Lay & The Mallorca Bulletin. #24/171.

October 25, 2024 · 3 min read

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Culinary Innovation in the Superyacht Industry: Trends and Techniques

In the opulent world of superyachts, where luxury knows no bounds, the dining experience stands as a hallmark of extravagance and sophistication. The evolution of culinary practices on these floating palaces mirrors the broader gastronomic trends seen in the world’s finest restaurants, but with unique adaptations to meet the distinctive challenges and expectations of the high seas. This article delves into the cutting-edge culi nary trends, innovative techniques, and the ever evolving expectations of high-profile guests in the superyacht dining experience.

A fusion of global flavors

One of the most prominent trends in superyacht cuisine is the fusion of global flavours. Superyacht chefs are often tasked with creating menus that reflect the diverse tastes and preferences of their international clientele. This means blending culinary traditions from around the world into cohesive and innovative dishes. For instance, a single meal might feature Japanese sashimi, Italian truffle pasta, and Caribbean-spiced seafood, seamlessly integrated to offer a gastronomic journey that transcends borders.

Farm-to-table at sea

The farm-to-table movement, which emphasises locally sourced, organic ingredients, found its way onto superyachts years ago.

While sourcing local ingredients can be challenging at sea, superyacht chefs collaborate with local provisioners and markets at various ports of call to procure the freshest produce, seafood, and meats. This approach not only ensures the highest quality ingredients but also supports local economies and reduces the carbon footprint associated with food transportation. Many chefs love to shop at local markets and get personal recommendations from the people they encounter there and guests love it when their food has a story.

Molecular gastronomy

A trend popularized by renowned chefs like Ferran Adrià and Heston Blumenthal, molecular gastronomy has made significant inroads into superyacht kitchens. This culinary approach involves using scientific techniques to transform ingredients in unexpected ways, creating dishes that are as visually stunning as they are delicious. Techniques such as spherification, gelification, and the use of liquid nitrogen are employed to create avant-garde dishes that delight and surprise high-profile guests.

Personalised dining experiences

High-profile guests on superyachts expect more than just a meal; they expect a personalised dining experience tailored to their individual tastes and dietary preferences. Superyacht chefs must be adept at creating bespoke menus that camter to a variety of dietary needs, from glu ten-free and vegan options to keto and paleo diets. This level of customisation ensures that each guest’s culinary desires are met with precision and creativity.

Sustainability and ethical sourcing

Sustainability has become a significant consideration in the superyacht industry, and this extends to the culinary practices on board. Chefs are increasingly focusing on sustainable and ethically sourced ingredients, including sustainable seafood, organic produce, and fair-trade products. Additionally, there is a growing emphasis on reducing food waste through careful planning and innovative use of leftovers, such as creating stocks, sauces, and other components that maximise the use of every ingredient.

The role of technology

Advancements in kitchen technology have revolutionised the way superyacht chefs operate. State-of-the-art kitchen equipment, such as sous-vide machines, combi-ovens, and blast chillers, allow chefs to execute complex techniques with precision and consistency. Moreo- ver, modern kitchen design on superyachts often includes innovative storage solutions and high-efficiency appliances that help chefs maintain optimal conditions for their ingredients, even in challenging marine environments.

Interactive and theatrical dining

The superyacht dining experience is increasingly incorporating elements of interactivity and theatre. Guests might be invited to participate in the culinary process, whether through cooking classes, wine tastings, or interactive dining experiences where chefs prepare dishes tableside. This trend not only enhances the dining experience but also creates memorable moments that guests can cherish long after their trip has ended.

The superyacht industry represents the pinnacle of luxury, and its culinary practices are no exception. As global culinary trends evolve, superyacht chefs continue to innovate, integrating diverse flavours, sustainable practices, and cutting-edge techniques to meet the discerning tastes of high-profile guests. Whether through the fusion of global cuisines, the use of molecular gastronomy, or the emphasis on personalised and sustainable dining, the superyacht culinary experience remains at the forefront of gastronomic excellence. In this ever-evolving landscape, one thing is certain: dining on a superyacht is an unparalleled experience that epitomises the art of luxury living.

My Platonic Love Affair with the Onboard Stewardess by Luis Rafael Hurtado. #24/0164.

October 25, 2024 · 2 min read

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My Platonic Love Affair with the Onboard Stewardess

Ah, the stewardess—a true unsung hero of the yachting world. Imagine it: a romantic, almost Shakespearean figure silently, diligently giving everything she’s got to an industry that, just like an ill-fated love affair, eventually casts her aside for someone younger, fresher, and with a bit more… vigor. They say love hurts, but what could be more painful than being a stewardess in yachting?

These ladies start with dreams of glamour, only to find themselves at sea (literally and figuratively) in a lifestyle that’s less “luxury cruise” and more “upscale captivity.” Some stick around, hopeful they might cross paths with someone famous who will swoop in and rescue them from this whirlpool of high expectations and low appreciation. They’ve got visions of champagne-soaked proposals from millionaires or Hollywood heartthrobs, but often it’s the captain or an engineer offering a well-deserved escape—a rare life raft in this luxury prison.

And let’s be honest: nobody really notices the magic they create. Those pristine cabins? Those crisp, wrinkle-free linens? Or the dinner table, set with military precision and symmetry? It’s like they’re an army of invisible hands weaving this illusion of perfection, yet guests (and even the crew) pass through it like ghosts. Nobody asks, “Wow, who arranged these forks with the accuracy of a NASA engineer?” And does anyone even pause to marvel at their shirts, ironed to perfection, hanging in their closets like soldiers ready for parade?

A paycheck, tips, a handful of days off… Is that really enough for someone who essentially builds a home on the open sea? These stews craft an atmosphere, not unlike a luxury hotel meets private confinement, yet without so much as a whispered “thank you.”

Sure, May 31 is the big day for flight attendants, but where’s International Yacht Stewardess Day? In my view, it should be every day. So here’s a toast to the stews: the real MVPs who run the ship and hold up the illusion of yachting glamour with one hand while folding towels into origami masterpieces with the other.

The Art of Crew Meals: How Great Food Boosts Morale by Luis Rafael Hurtado. #24/0163.

October 25, 2024 · 2 min read

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The Art of Crew Meals: How Great Food Boosts Morale  

Let’s face it: feeding the crew can either be the highlight of the day or the slow death of morale. Picture this—crew meals that are a sad, tasteless reminder of last night’s leftovers or, worse, meals so heavy they put everyone in a food coma. That’s not exactly setting the stage for a well-oiled team of energetic, happy workers. But fear not! Crew meals don’t have to be boring or bland, and when done right, they can skyrocket morale and productivity.

First off, crew meals should be fun—and by fun, I don’t mean throwing mystery meat into a salad and hoping no one notices. I’m talking about making meals an experience, something people look forward to. A little variety, a dash of creativity, and you’ve got yourself an army of happy crew members. Whether it’s themed taco days or simply experimenting with new flavors, putting effort into crew meals shows that you care about the people you work with (and let’s be honest, it keeps them from forming mutinies).

Now, let’s tackle the “healthy, tasty, and simple” trifecta. Think about lunch for a moment—it’s the mid-day anchor that can make or break productivity. Heavy meals that sit in the stomach like a lead balloon? Yeah, those will guarantee the crew dragging through the rest of the day, fighting the urge to nap under a deck. Keep it light but flavorful. Fresh salads, grilled meats, and vibrant veggies can offer taste without the bulk. It’s like saying, “I care about you… but I also care that you can still function after lunch.”

And here’s where the sarcasm kicks in—because we all know that someone will always complain, no matter how great the food is. “But where’s my cheesy fries?” or “Can we have pizza again?” Look, I’m not saying you should deny the crew comfort food entirely. There’s a time and place for indulgence. But less is more, especially at lunch. Giving them a rich lasagna at noon is pretty much the same as saying, “I dare you to stay awake and productive.”

The truth is, good food directly impacts crew morale. When meals are healthy, tasty, and simple, everyone wins. The crew feels appreciated, energy levels stay up, and the workday flows smoothly. Plus, you might avoid a few hangry outbursts, which is always a bonus. The secret? Focus on quality ingredients, bold flavors, and a little fun. You’ll have a team that’s ready to work—and one that’ll actually look forward to mealtime.

Because let’s be real—nothing says, “I love this crew” like feeding them something other than the sad remnants of last week’s freezer surprise.

The Allure of the Open Sea Part I: A History of Private Yachting by Gregory C. Y. Piatkowski. #24/0161.

October 20, 2024 · 4 min read

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(Picture: A Dutch Ship, a Yacht and Smaller Vessels in a Breeze, c. 1660

Willem van de Velde the Younger)

The Allure of the Open Sea Part I

Private yachting is not merely a pastime; it represents a lifestyle, one that blends adventure with exclusivity and offers unparalleled freedom on the open water. At its core, private yachting revolves around the ownership or use of a vessel solely for personal enjoyment rather than commercial or competitive activities. It’s a world where practicality and luxury meet, offering the chance to explore far from the crowded shores, with ever-changing views and a pace set by the individual.

The term “yacht” wasn’t always synonymous with luxury. In the 17th century, as the Netherlands ascended as a dominant trading power, the Dutch jacht was both a defensive tool and a symbol of status. Originally designed to patrol waters and protect vital trade routes from pirates, these vessels played a critical role in securing Dutch commerce. Their agility and speed allowed captains to chase down threats in areas inaccessible to larger ships. However, as Dutch wealth grew, so did the purpose of the jacht. It evolved from a practical, military vessel into a statement of luxury and personal independence, marking a significant transformation in its identity.

At that time, “yacht” didn’t refer to a specific type of ship but was more of a broad term applied to various vessels with distinct purposes. For instance, the Schleswig-Holstein jacht was a small coastal freighter operating in the Baltic Sea, while the Blockzijlder jacht was a freighter navigating the Zuiderzee. Rather than a strict classification, the word “yacht” was used for ships suited to particular tasks, reflecting a broad spectrum of functionality and design.

Key Characteristics of the Dutch Jacht

1. Speed and Agility:Above all, the jachtwas built for speed. Its narrow beam and shallow draft enabled it to move quickly through coastal and inland waters, making it ideal for chasing down pirates or navigating shallow waters where larger vessels couldn’t venture.

2. Maneuverability:The jachtwas designed for swift, tight maneuvers, essential for the Dutch coastal and riverine environments. This agility allowed it to excel in defense and scouting missions, easily navigating narrow passages and shallow areas.

3. Shallow Draft:One of the jacht‘s defining features was its shallow draft, which allowed it to sail in waters too shallow for larger ships, providing access to tricky harbors and preventing the ship from running aground—crucial in the Netherlands’ coastal waterways.

4. Versatility:The jachtwas a multipurpose vessel, valuable for military tasks like patrolling or intercepting enemy ships, and flexible enough to serve as a dispatch vessel, scout, or even a command ship for fleet commanders.

5. Luxury and Ornamentation:As Dutch wealth increased, the jachttransitioned from a purely functional vessel to a status symbol. Wealthy merchants and naval officers began commissioning yachts with ornate carvings, gilded decorations, and lavish interiors, turning the jachtinto a floating symbol of power and prestige.

6. Durability and Construction:Typically built with sturdy oak for the hull and pine for the masts, the jachtwas crafted to endure the rough conditions of the North Sea, making it suitable for both military operations and extended luxury voyages.

Dutch writers such as Nicolas Witsen and Willem van Winschooten provide insight into the origins of the word “yacht.” The phrase “lagen ofte jacht maken,” meaning “to hunt or pursue another ship,” suggests that early yachts were smaller, fast vessels designed for speed, often tasked with intercepting other ships. Over time, “yacht” became a term of distinction, transcending its original military role.

The late 16th century, during the early stages of the Eighty Years’ War, likely saw the term “yacht” take root. Fast, maneuverable ships were essential for dispatch services and naval command, and by the early 1600s, “yacht” had become synonymous with vessels of both prestige and utility. Even warships commanded by naval officers doubled as symbols of status.

Witsen’s Specifications for the Jacht

Nicolas Witsen’s 1671 work, Aeloude en hedendaegsche Scheepsbouw en Bestier, provides detailed specifications of jachts from the period. He describes their narrow beams and shallow drafts, designed for speed and maneuverability—traits essential for a vessel intended to outrun its enemies. Witsen emphasized the importance of durable materials, such as oak for the hull and pine for the masts, and his designs laid the foundation for yachts used in both military and luxury contexts.

Willem van Winschooten’s Seeman: Zeewaardt op de Zee-vaart (1669) highlights the versatility of these vessels, describing how jachts were used for pirate hunting, message delivery, and fleet scouting. Winschooten’s focus was on their practical applications during the height of Dutch naval power, reinforcing their adaptability.

As Dutch wealth flourished during the Golden Age, so did the jacht’s association with luxury. What began as a swift defensive ship transformed into a vessel of opulence. Witsen noted that jachts became increasingly adorned with ornate carvings, gilded figureheads, and lavish interiors, commissioned by wealthy merchants to showcase their success.

By the time Witsen and Winschooten were writing, the jacht had become a symbol of the Dutch Golden Age itself—a reflection of the Republic’s ingenuity, prosperity, and maritime prowess. The blending of utility and luxury in the design of these vessels symbolized the height of Dutch maritime culture.

The next chapter, focusing on The Mary and Charles II, will explore how the restoration of the English monarchy influenced private yachting. Charles II, having experienced Dutch jacht culture during his exile, received The Mary as a gift from the Dutch after his return to England in 1660. This ship not only represented the maritime ties between England and the Netherlands but also helped introduce yachting as a leisure activity to British royalty, setting the stage for the future of private yachting in England.

Tales of the Tipping Tyrant: When Greed Meets Karma by Luis Rafael Hurtado. #24/0160.

October 19, 2024 · 3 min read

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Tales of the Tipping Tyrant: When Greed Meets Karma

Ah, life on the high seas! Sun, surf, and the promise of fat charter tips—unless, of course, you’re working under Captain McGreedy and his equally ambitious First Lady. You see, Captain McGreedy was a bit of an artist when it came to tips. But not the good kind of artist. More like the kind who sketches little lies and half-truths in the margins of reality, turning your hard-earned tips into his “retirement plan.”

It all started when we wrapped up a fantastic 12-day charter in New England. The guests were practically swimming in delight over my cooking. In fact, the head guest had initially hated rice with a burning passion. By day 12, I had him eating paella and risotto like it was the nectar of the gods. Exceeding expectations? We were crushing them.

So, imagine our surprise when Captain McGreedy called a “tip meeting” in the main saloon. Now, tip meetings are usually a cause for excitement. The crew gathers, hearts racing with the sweet anticipation of well-deserved cash. But this time, Captain McGreedy had a different vibe—his face pulled tight in a look of faux sadness, like a bad actor in a daytime soap opera.

He sighed, dramatically, of course, before dropping the bomb: “The guests… well, they were disappointed. And, uh, they only left $350 each in tips.”

Cue the crew’s stunned silence. $350?! For a 12-day charter? Even if the guests had hated the sunset views, the gourmet food, and the fresh sea breeze, $350 wouldn’t cover the price of their guilt for breathing oxygen on board.

I refused to believe it. After all, the head guest had been practically begging me for my personal information so I could cook for his next event. I mean, who invites the chef to their house if they’re unhappy? So, I did what any logical person would do: I told Captain McGreedy I was going to call the head guest to ask what went wrong. You know, just to clear the air.

And that’s when McGreedy’s face turned the color of a lobster being boiled alive. “Oh no, you can’t call him!” he stammered. “That’s, uh, not allowed!”

Not allowed? Please. I had the guest’s phone number in my pocket. He had practically hand-delivered it, along with rave reviews about my food. So, I calmly informed Captain McGreedy that I would indeed be calling. I mean, what did I have to lose? I wasn’t about to let a $350 tip and a fabricated sob story fly under my radar.

That’s when McGreedy disappeared into his cabin with his wife—who, coincidentally, had been included in both halves of the tip calculation. Talk about double-dipping! About 45 minutes later, Captain McGreedy emerged, looking suspiciously less panicked.

“Oh, uh, I made a mistake,” he muttered. “Turns out, the guests actually left $3,000 each.”

Mistake? Sure, and I’m a world-class ballet dancer. The little weasel had been caught red-handed, and there was no way to wriggle out of this one.

As soon as the tip hit my hand, I did what any self-respecting crew member would do: I gave my resignation, packed my bags, and left the boat faster than Captain McGreedy could say “shared tip pool.” Because if there’s one thing I’ve learned, it’s that you can’t trust a captain who’s more interested in docking your tip than docking the boat.

Captains, Managers and Owners: Why Should You Use a Crew Agent? With Courtesy of Erica Lay & The Mallorca Bulletin. #24/0159.

October 18, 2024 · 4 min read

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Erica Lay owner of EL CREW International Yacht Crew Agency http://www.elcrewco.com/

erica@elcrewco.com

Captains, Managers and Owners: Why Should You Use a Crew Agent?

In today´s yachting industry time is usually of the essence. Busy programmes and tight yard periods keep the pressure on the team; as yachts increase in size and complexity so must the crew. Sometimes a captain simply doesn’t have the time to source individuals with the specialist skills and experience required – that´s ok though, that´s where people like me, the humble crew agent, come in.

Each year that passes sees yachts grow in size and with the rate of developing technology so do the systems on board. As such, new positions have arisen. For example, we now see Interior Managers residing above Pursers and Chief Stews, and ITOs (Information Technology Officers) working alongside the ETOs and Engineering teams. Quite often with these specific roles we need to spread the net a little wider and actively seek people from outside the yachting industry. This takes time and research; quite often the yacht captain or manager simply does not have the time to dedicate to finding these people.

But the same goes for the traditional positions; everyone in yachting knows how hard it is to find suitable crew, most captains will tell you unequivocally it’s the part of their job they simply detest and often, it gets pushed to the bottom of the list of things to do before season starts (you know, that list which mostly consists of putting the boat back together after a lengthy winter of maintenance and projects, and making sure everything is ready for the first boss trip of the season), so that´s probably why crew agents evolved. We have a niche to fill, and we have evolved further to satisfy the different wants and objectives of our clients.

Some captains would still rather do the leg work themselves and search through suitable CVs on a database and check the references to get feedback from industry peers. In this case, a headhunter style agent probably isn´t for you – it´s more expensive and if you are going to be repeating their work anyway it´s a little pointless. For this reason, we are seeing more of the shopping cart approach agents popping up. You can pay an annual fee to search through an online database yourself and contact whoever you like for any position. Works for a lot of people, if you have a good amount of time!

Social media is a great way of gathering CVs. Be warned; you will have to sift through a large number of applicants in order to find those crew who are suitable. Try it – it’s quite an experience; a captain said to me in Antigua earlier this year he had been inundated and it gave him a newfound respect for what I do. Which was nice.

Basically it all comes down to best use of time. Although I hear “management (or owner) is trying to save money!”, this is illogical and should be challenged. Let’s pretend for a moment you own a €50,000,000 superyacht. Don’t you want to make sure you have the best of the best working on board? Minimising risk to your vessel, and ensuring you and your guests and family are receiving not just the best service, and incredible food, you’re safe and well looked after, and you know, you can rest easy knowing your crew are doing the best for you and your yacht?

And, as a captain, don’t you want to be reassured that you have an awesome team working with you to help you achieve these goals, and feel secure you can let them run their own departments successfully and safely?

So ask yourselves – realistically do you have the time, and expertise required to source the top tier of superyacht crew? For the sake of saving a little money in the short term, is it worth it. Plus it’s worth considering that by not outsourcing recruitment to highly experienced specialists like myself and my peers, you’re taking the Captains or Heads of Departments away from their other duties. Once you tot up how many hours they’ve spent sifting through CVs, trying to check references and interview and check certificates and all that good stuff… are you really saving that many euros?

As an owner, would you do this in your land-based operations? Probably not. So I’m not sure why costs are trying to be reduced on what is potentially the most important part of a superyacht’s operation. If you hire a bad engineer who costs you thousands of euros of damage, or a chef with a drinking issue who fails to serve your charter guests and costs your vessel’s reputation and damages future income streams, well, was it worth saving that fee? 

At the end of the day, you can have the best yacht in the world, but if you have the wrong crew on board, it’s going to cost you in more ways than just financially. 

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

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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:

Rock Stars on Paper – The Hunters of the Never-Lost Treasure

Yacht Chef Challenge: Local Shops vs. Provisioning Companies by Tom Voigt. #24/0157.

October 18, 2024 · 2 min read

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www.cheftomvoigt.com

Yacht Chef Challenge: Local Shops vs. Provisioning Companies

Ah, the charming myth of the morning market run—a tale our guests love to hear and desperately want to believe.

Cooking gourmet meals on a luxury yacht as a seasoned chef? No sweat. But sourcing the finest ingredients at the best prices? That’s a herculean task.

Feeding the crew is straightforward; local shops can handle that. The real challenge lies in acquiring fresh produce like fruits, vegetables, fish, and meat during a charter, quickly and cost-effectively.

That romantic morning trip to the idyllic local market? It’s only good for picking up lunch ingredients, and even then, hopping from stall to stall is exhausting. Plus, local vendors instantly hike prices when they spot a yacht chef in a polo shirt with a Motorola radio.

Many budget yachts, pressured by management to cut food and drink costs, push chefs to shop mostly in local supermarkets. This often results in frozen fish, meat, and subpar mass-produced veggies ending up on the plates of guests who are still paying a cool $150,000 a week, even on these “budget” yachts.

Quality matters, but it often gets trampled during charters. Talented yacht chefs can whip up magical dishes, quickly and beautifully served. But a millionaire can always tell if the ingredients are top-tier or straight from a supermarket bag. Gourmet palates are not easily deceived.

Solo yacht chefs on charter have little to no time to wrestle with shopping bags through markets and supermarkets, squeezing delicate fresh products into taxis. These products often arrive bruised and overheated at 40°C by the time they reach the yacht’s kitchen. Chefs frequently report losses due to this self-sourcing method. The biggest challenge, as mentioned, is not the cooking and service but the shopping.

Thankfully, provisioning companies and local shoppers exist to save the day—and the chef’s sanity. This service isn’t cheap, but it’s worth every penny, given the skyrocketing logistics costs over the past decade due to global crises and price hikes.

Storage facilities on many yachts range from poor to non-existent, causing chefs endless frustration in running a gourmet kitchen on a so-called luxury yacht. Insufficient cooling means constant regional restocking. The result? Daily stress, as the only tender available for deliveries gets tied up, sidelining guest watersport activities. Bottom line: luxury catering is severely underestimated by owners, guests, and captains, leading to potential luxury disasters when the food and service quality fail to meet expectations.

Yachts are essentially floating hotels, ranging from petite to palatial. Managing them and their hospitality departments is akin to land-based operations but with more complex micromanagement. Logistics and support from specialized companies are indispensable.

Thus, seasoned yacht chefs and stewardesses are a different breed of professionals compared to their hotel counterparts. They must possess a far greater capacity for improvisation and have “thinking outside the box” running through their veins.

Chief Stew and Head Chef – An Almost Symbiotic Relationship – The Game Changer on Luxury Yachts by Tom Voigt. #24/0155.

October 17, 2024 · 2 min read

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www.cheftomvoigt.com

Chief Stew and Head Chef – an Almost Symbiotic Relationship – The Game Changer on Luxury Yachts

The Chief Stewardess ensures that every detail of guest service is meticulously attended to, from creating personalized experiences to managing the service staff. The Head Chef, on the other hand, is responsible for crafting exquisite meals that not only satisfy but also impress guests. When these two roles work seamlessly together, they create a fluid and enjoyable atmosphere where service and cuisine are perfectly aligned with the guests’ expectations and desires.

Absolutely, the synergy between a Chief Stewardess and a Head Chef on a luxury yacht is crucial for delivering an exceptional guest experience. Much like the collaboration between Lennon and McCartney, a well-harmonized team in these roles can elevate the entire hospitality experience to new heights.

This kind of harmony is a game-changer because it ensures that the service is not just efficient but also personalized and attentive, and the dining experience is not just about food but about creating memorable moments. Just as Lennon and McCartney’s partnership produced iconic music, a well-matched Chief Stewardess and Head Chef can produce unforgettable experiences for their guests.

When these two work in perfect harmony, it’s like magic. They make sure every meal is a hit, every service is seamless, and every moment on board is unforgettable. After all, it’s not just the yacht that’s luxurious—it’s the team that makes it legendary!

For the crew, this partnership fosters a supportive and cohesive team dynamic. The Chief Stewardess and Head Chef set the tone for professionalism and camaraderie, ensuring that everyone works together efficiently and with a shared sense of purpose. This positive atmosphere not only enhances the crew’s job satisfaction but also directly translates into better service for the guests, creating a win-win situation for everyone on board.

Many yachts that struggle with this aspect should ask themselves: How can I attract the best Chief Stewardess and Head Chef to my team? It’s not just about reviewing top-notch résumés; it’s about finding that perfect vibe and professional synergy that truly makes a difference.

The key to a legendary luxury hospitality experience lies in this dynamic duo. When the Chief Stewardess and Head Chef click, their collaboration creates a seamless, high-end atmosphere where every detail is handled with finesse and every meal is a standout event. But if there are conflicts or misalignments between them, guests will notice immediately. Suddenly, what should have been a memorable dining experience can turn into a bland disappointment, like a flavorless piece of bread.

Love Couple Boats: The Soap Opera in 7 Acts by Tom Voigt. #24/0156.

October 17, 2024 · 3 min read

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www.cheftomvoigt.com

Love Couple Boats: The Soap Opera in 7 Acts

There are two things on a boat that are almost as unavoidable as the Monday blues in an office: love and workplace relationships. But like any good soap opera, it comes with its own chaos and comedy. Let’s explore the pros and cons of couple boats.

The Bright Side of Crew Romance

1. Abundant Motivation: Have you ever noticed how much more eager crew members are to come to work when they have a little boat flirtation? Suddenly, the charter doesn’t seem so bad, and they even look forward to morning team meetings, where they can play footsie under the table. The laundry room fills with pink bubbles when the first officer/deckhand visits his lover while ironing.

2. Improved Communication: Team communication can improve when two colleagues are in love. After all, they have to learn to keep their secrets creatively while not neglecting their work. The Motorola crackles with passion.

3. Team Spirit and Morale: A little love boat romance can lift the overall mood. Other crew members might be inspired by the romance, which can strengthen morale and commitment. Love is in the air, and the world looks so much brighter. Maybe another couple will form, and the lovebirds can now enjoy the day in the crew mess and at parties as a sweet group—the stuff Netflix series are made of.

The Dark Side of Love Chaos

1. Pure Distraction: When the partner works just a few meters away, the temptation can be great to use work time for little affections. Suddenly, lunch breaks are extended, and coffee breaks become little rendezvous.

2. Office Gossip and Rumors: Nothing spreads faster than the latest office gossip. “Did you hear that Jenny and Marc are a couple now?” Of course, everyone heard it. Three times. And that was before they even knew it themselves.

3. Conflicts and Jealousy: When the romance falls apart, the boat can become a battlefield. The crew mess turns into a therapy center, and every hallway conversation becomes an episode of “Game of Thrones,” just without the dragons—unfortunately.

4. Professional Boundaries: It can be difficult to draw the line between professional and personal boundaries. Power dynamics and promotions might seem unfair when a couple is involved, leading to dissatisfaction and tension among the crew. The worst configurations that can negatively impact the entire team life on a boat are:

• Captain with stewardess

• Chief officer with the captain’s wife

• Deckhand with chief stewardess

• 2nd stewardess with head chef

Conclusion

Like any tragicomedy, yacht love has moments of pure joy and phases of deep misery. It can brighten up the gray workday and provide some unintended comedy, but it can also lay the groundwork for endless drama and power struggles. Companies should promote clear guidelines and a culture of gallows humor to get the best of both worlds—a bit of romance and a lot of professionalism.

So, the next time you find yourself drawing hearts in your colleague’s coffee, remember: love can sweeten the workplace, but it shouldn’t become the main course on the company’s menu.