New Kids on The Block

NEW KIDS M

ore and more with the increase in yacht chef Facebook pages, and yacht chef forum websites such as ‘’The Chefwalk’’, we’re seeing more and more correspondence from chefs who cannot wait to crack into the world of yachting. Online jobs that clearly state ‘experience essential’’, or words to that effect, are still inundated with requests for that first break. The docks are pounded with wannabe yacht chefs laden with CV’s and a smile. There is still a shortage of really good chefs in the industry versus jobs available, and the hinderance for this shortage seems to be the cross-over from qualified, restaurant background chef to boat chef. Even the most successful of yacht chefs coming into the industry either had to start on a really small boat and work their way up in sizes, or did get that lucky break- either through a friend-of-afriend, some lucky dockwalking - with a desperate head chef who needed a temp on a short turnaround, or a very good crew agent that did recognise their CV potential and really push them personally to a captain.

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The problem, of course, with the last possibility is that there are a lot of ‘if’s’ against your name, and therefore a large risk factor.

You have no way of proving yourself until you have secured the job. By then if the captain has found you through an agent, he has paid probably close to a months salary in fees,and spent a considerable amount of time on a paperwork trail, not to mention trials and telephone interviews etc. He will not want to go through the same process again anytime soon.

$$$ If you have never worked on a boat before, how can you say if you get seasick? How can you know if you’ll be competent at provisioning? Will you be happy sharing a cabin with someone of the opposite sex or sharing at all? And, will you have the right personality to live and work with people? These are all questions that you yourself do not know the answer to, let alone the captain, who’Will be comparing you to candidates armed with references with clear answers to all of the fore-mentioned.....

So

Head of Chef ] Recruitment

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LOUISA

at London based Wilson and Halligan, believes the best way for first time yacht chefs to get into the industry is to ‘’They need to make sure they’re make their CV ahead of their stand out from the competitors. rest. Therefore, any experience gained in very high-end establishments or working with well known Chefs always impresses people.

It is also important for new Chefs to understand that especially for larger yachts, they may need to take a position as Sous Chef, regardless of how much land based experience they have. Working as a Chef on a yacht poses different challenges – such as small cooking areas and storage spaces, which is something they may not be used to on land.’’

SARAH PLANT ‘’I find chefs, who come from a VERY good restaurant background has some great words to and are obviously great counter all the amazing chefs, often don’t want to stories of dream locations listen to the truth when it and five figure tips... (a note comes to yachting. Yachting to new comers- you may only isn’t just about cooking… it is be seeing these locations, about living in close confines in the summer at least, with a bunch of strangers. It is from the other side of about being a beck and call boy/girl a porthole, and do to an owner who might want kebabs not believe all the at 3am and it is THEIR job to do it, and tip stories you with a smile. However long you think hear!)... restaurant hours are, yachting hours can be a lot longer. It is about provisioning everywhere and anywhere, and realizing that local knowledge is invaluable.

Sometimes stepping back in position will take them much further in their career than being stubborn about how wonderful they are. that is for their head chef/ chief/stew/captain to say!!!

Learning under the wing of a much more experienced yacht chef is a GOOD thing, not degrading.’’

Manager of Recrewt Agency

A AFF ON E ST OD IK N FO T L D O W NO LON RE IS “C AT IN A NT” B O O D U RA FO STA

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Sarah touches on a brilliant point. Another great way to enter the world of the Yacht Chef is to swallow your pride as well as your ‘’executive chef de cuisine’’ or ‘’head chef’’ label and aim to get on a boat with a good reputation as a second chef. Be humble, learn everything there is to learn and be passionate, whether you are cooking just for the crew or assisting with the guests. Crew food on a boat is not like staff food in a London restaurant, AT ALL. There is no comparison and you will be expected to create delicious, very varied food. We would strongly recommend that regardless of what is offered to you during your time on your lucky-break boat, even if it’s a head chef position with a salary 5 times more, honor your verbal agreement with the captain and do the time you promised. Remember, that boat gave you your ticket into the industry and karma has been known to strike a few unsuspecting Chefs in this industry. It is a very small industry and loyalty is often well rewarded.

SHARON Head of Chef Recruitment at Bluewater has similar advice to give.

“New chefs to the industry need to look for crew chef and sous chef positions firstly, but we also find some smaller yachts don’t want to pay the head chef salaries and are happy to take someone new to yachting.

In this case I look for someone that has good restaurant or chalet experience. Any extra training helps – we have a number of Galley courses that help within our training department.

Written by Emma Rye

A final point to make with yachting being such a ‘’word of mouth’’ industry, is that if you bite off more than you can chew in your first job due to a lack of yachting experience, word will travel incredibly fast between agents and captains. Do not learn ‘’the hard way’’. Remember that experience and knowledge are part of a yacht chef’s success, otherwise you will find you’ll be limited in the future to what jobs you are offered. because of this.

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