Tag: galley - Superyacht Content

So you’ve been slaving away in the galley for a while now, you can menu plan with your eyes closed, make a gourmet guest dessert at the same time as making the deckhands favourite hummus, and make shine a hob in seconds. In which case, it’s time to step up. But, how do you go from a Superyacht sous chef to head chef?

Superyacht Chef at Maison Del Gusto Chef competition in the Yacht Club De Monaco — Image by Bluewater Crew

From cooking for the crew and supporting the head chef with guest food to keeping on top of the galley maintenance, a sous chef position already requires significant preparation and organisation to keep on top of the various tasks throughout the day, week and month. The transition to a head chef is about running the galley with increased responsibility as a Head of Department (HOD). It is more than simply ensuring everyone onboard gets fed. You must balance the budget, communicate with the Chief Stew about the guests, supervise other chefs, and organise rotas. You are the one that will be held accountable for everything that leaves the galley.

Don’t get burnt

As a Sous, you are already more than capable of doing everyday galley tasks without thinking, but as Head chef, the temperature rises. You will experience a lot more pressure when you are in charge. It is vital to keep your stress levels in check however you know how. Start your days calmly and focussed and end them reflective and content.

Impasta Syndrome

Don’t doubt yourself when you are about to step up. Imposter syndrome is natural for most people moving up the career ladder. As Nina Wilson, aka @thecrewchef suggests, “go with confidence and know that everyone else is also making it up as they go along.”

Understand that perfection isn’t attainable; this can be hard to grasp in the yachting industry but be sure to quiet your inner critic. You can begin to do this as a Sous chef; at the end of each day, write down your accomplishments and any positive feedback you got; this can be a great resource to look back on when you have stepped up and start to doubt yourself.

Superyacht Chef Nina Wilson — Image by @thecrewchef

The food doesn’t just speak for itself

As a Head chef, you need very efficient communication skills. Communication is king. From ensuring the Chief Stew knows what is going on to the engineer knowing what part of the dishwasher broke. Not only do you need to keep good lines of communication open to all departments, but you may also need to liaise directly with guests, discussing menu plans and preferences.

Be thyme aware

Like all job roles within the superyacht industry, organisation skills are vital and set you aside from others. When stepping up from a Superyacht Sous chef to Head chef, @thecrewchef explains that you need to be “excessively organised.” As well as ensuring everything food-wise is taken care of each day, you will have additional tasks constantly going on in the background, so organisation is critical. Tips from @cupcakeatsea, such as “always write things down” and “try and work a day or two ahead”, are invaluable to chefs wanting to improve organisation.

Fine-dining Superyacht cuisine — Image by @cupcakesatsea

Go against the grain

Uniqueness makes the world go around; everyone is different. That doesn’t change when it comes to chefs; whilst each chef may have the same basic knowledge and skillset to become a chef, each has a unique skill set that they have developed through their cooking, whether that be through cooking methods, various cuisines through to work ethic. The cheffing world is competitive, so when stepping up, understand and establish your personal brand to define your niche. It will likely stem from whatever you are most passionate about. Perhaps you are vegan, from a particular food region, or love creating dessert masterpieces. It is always beneficial to upskill and learn, continue to train and go on courses whilst still being in charge.

A lot on your plate

As a Head chef, you will have increased tasks; stepping into this HOD role will ensure this. Creating the menus and being responsible for all provisioning needs is one thing, but you will also need to keep up with your budgeting and accounting.

“As a sous chef, you can begin to show initiative to learn more than just crew food, for example, ordering, accounts, how to deal with other HODs and guests respectfully – @theyachtchef. “

Superyacht Chef Dean Harrison — Image by @theyachtchef

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Expectations Vs Reality Of The Superyacht Galley

Working onboard a Superyacht as a chef seems like a glamourous way to earn a living. You get to travel the world and interact with billionaires, all while earning a paycheck. But, are the often untold truths of the Superyacht Galley? Times are changing and people are beginning to speak out about the reality of life working on a yacht.

We asked a selection of Superyacht chefs the same question – Prior to beginning your yachting career, were you aware of the reality of working as a yacht chef?

This is what we’ve concluded…

It gets overwhelming

Untold truths of the superyacht galley - It gets lonely

In most cases, Superyacht chefs formerly worked as chefs on land, so the switch to serving uhnwi was always going to be a daunting task. Whether it be for guests or for the crew, yacht chefs are serving food around the clock which can be overwhelming at times, to say the least.

Generally, there will be different sections in a normal kitchen, but on a superyacht, everything is basically confined to one space. So it’s key that in a galley with minimal space, they need to stay organised before it becomes a nightmare to work in.

“So I worked in restaurants prior to yachts and was a CDP. But, also responsible for making a different amuse bouche every night and was often able to be flexible and jump between sections. I first joined a 65m yacht as crew chef and got stuck into that role of making everything from scratch. And, giving many different healthy options for the crew of 10/12. I would definitely say that I wasn’t aware/ Prepared for the reality of a superyacht chef role. Although I’m creative and good in hot kitchen and patisserie, having to do it all, all day, gets overwhelming”.

It can get lonely

Untold truths of the superyacht galley

It’s not all travelling and socialising. Often Chefs spend the majority of their day in the galley, hidden away from guests and crew. If you’re a solo chef, or there’s only a couple of you, then you can imagine that loneliness sets in quickly.

“We never sit and eat with the crew. This is because it feels awkward to sit and watch people eat your food. Which, adds to the isolation in the department”

You need to do a lot of self-criticism

Untold truths of the superyacht galley

Self-criticism is key to progressing. You’ll often find on board that guests have specific dietary requirements. One could be vegan, another gluten-intolerant, and another kosher. It’s not an easy task to produce three or four different menus each day, making sure to perfect each one. And on land most chefs will have a head chef above them, advising them and giving their final say. Whereas, if there’s only one chef on board, the only person to criticise their food is themself and the guests/crew on board.

“Cheffing on a Superyacht is completely different from a restaurant because there, the head chef has the final say. Whereas if it’s just me, I’m agonizing over every plate. And, waiting with bated breath to be judged on every meal. Which can always be hard to not take personally.”

Though you work long hours in not-so-great conditions, you feel honored to do so

There are times when you wonder whether the stress is worth it, but then you remember that you’re always learning new tricks, tips, and cooking techniques, all while being on board a million/billion-pound Superyacht. Not forgetting, you’re a part of a great community of chefs who support one another through and through.

“I had no idea on the length of hours & how HOT it would be in a galley down in the Caribbean. I love my job, I love to cook, travel & meet new people & make my guests dream holiday become reality but I truly don’t like sweaty wet bras, aching feet & a brain that constantly buzzes all through the night with the next days’ order of food prep

Thank you for reading our yacht chef’s responses!

Did any of these untold truths of the superyacht galley surprise you? Let us know.

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From Superyacht Sous Chef To Head chef: How To Step Up