DAVID
LaYeR cAkE
The more you know the more you want?
goliath
There are many new provisioner's on the scene this season, and if you think about it, it makes perfect sense because. There are so many more new boats out there, and those that are over 60 meters have at least 2 sets of chefs.
You can look at it like supply and demand, but provisioners nowadays not only supply the goods, they have to go even further to please their discerning clientele of chefs. More suppliers also means more advantages for chefs due to natural selection within the market. Suppliers need to adapt to this new situation and they all do this differently.
The world of cooking is a never ending spiral. Like the Fashion Business, chefs need to constantly evolve their cooking techniques and educate themselves about the latest cooking trends and techniques. Chefs need inspiration in order to grow, and chefs also need incentives to leave their comfort zones to try something new. The old-school yacht chef, with more then 10 years of Experience will be far ahead in terms of managing the galley compared
10
to a years younger Collegue with their first season behind them. However, the younger collegue’s style of cooking will most likely be more attuned to what you see it in trendy restaurants.
Modern does not mean better. It means that we chefs on yachts need to be good in every cooking style because we never know the food prefrences of our Guests, at least on charter yachts.And let’s face it, every billionaire wants his yacht to be one of the best restaurants in the world. Chefs nowadays want to know where their produce is from, and we all understand the joy in cooking when using an excellent product. There shouldn’t be a chef in this industry who,never heard of Wagyu beef or Yuzu Juice.
David Vs Goliath? There are several big suppliers in this Industry which we have all used, or are still using due to their expertise in the field and our personal relationships. New comers in the Industry must work very hard to get their foot in the door of a prestigeous M/Y. All of the bigger suppliers already have everything in place, from contacts to logistics to their many years of experience. So why is it that many new comers think that they can get a slice of the cake?
The cake is getting bigger year by year and there is only so much that suppliers can handle. Regardless of your size, (and size does not really matter), there are many well established smaller suppliers who’ve been ever heard Wagyu Beef, Juice and Liquid Nitrogen. very successful for years. Much of their success comes downhasn to keeping theirofcustomer base Yuzu well selected in order to offer them personalized service. As of 2012 yachts above 100 metres (328 feet) are still rare but increasingly more common, with an estimated 24 on the water
Suppliers have been keeping up with the trends and they even try to go a step further by making new trends.
Commitment and Rewards Choosing the right supplier for your Boats iteneary and budget just gotten a little easier. Meaning that some Suppliers will give you a official loyalty rewards up to 15% for ordering with them.On a Tight Budget that would be your incentive on committing for the season.That does not mean that they increased their margin,it is solely a clever way of sharing profit. Other Suppliers Reward chefs to Educational events to inspire them about new products and cooking trends. This option might be interesting for Chef’s where financial incentives are not needed,and it is also gives the supplier the opurtunity to supply the introduced products and Equipment to the Chef,and therfore expanding their set of services.