A Morning in the Life of a Chef on a Charter Yacht
Presented by Society Insurance
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By Tanner Price
What is the morning like for a chef on a charter yacht? It is fucking hectic.
04:30 am: If your eyelids are not already fully open from the sheer adrenaline of the situation you have put yourself in, then buck up, immediately. Coming off six hours of sleep, the rest spent working. Awakening in a foreign country and provisioning for the next charter on a 24 hour turnaround.
Living a day ahead is a necessity. Getting there without a stress or caffeine-fueled heart attack is yet to be discovered. Where is the boat headed run time, weather? Assess itinerary. You are not going to want to have a pot of soup cooking in six-to-eight-foot waves nor will you be able to move as fast, if at all.
04:35 am: Quick to the shower, be wary not to wake up your roommate, clean-shaven and hair gelled, there is an image to uphold. To the galley, you go. 16 to 18 hours of the day will be spent here. Something along the lines of a hamster cage, efficient because you only have yourself. That’s right. No dishwasher, no sous chef, no one to come and save you. Just you, your knowledge, your passion, and your attitude. It will not always be easy to smile.
04:45 am: Two single shots of expresso, order up for the chef. There will be 6 to 16 more of these throughout the day. Email chief stewardess menus for the entire day. They will be displayed and presented at breakfast and any potential changes will be made. Plan the work.
05:00 am: Work the plan. Check the proteins. Mise en place the garlic, shallots, fresh herbs, butter, olive oil, salt and pepper, and anything else that will be required constantly throughout the day. Start the prep, proteins, bake/pastry, sauces, produce. It is a juggling act, is there more that can be prepared for lunch before pealing back to brekkie, or is dinner a five-course menu that needs prep done now?
You are going to need to feed the crew, do not forget that one of the stewardesses is allergic to coconut (her name is Meg, and she is the best, and you may have a crush on her), another gluten-free, and of course the vegan. There will be no breaks, no teatime, no excuses, and most certainly no time for romance or checking in with loved ones. Stay focused and stay positive. Never say no.
05:30 am to Whenever: Guest breakfast can range in time so be adaptable. Execute continental and plated breakfast.
07:30 am: Execute crew breakfast. Crew meals can go out before guests depending on the time frame. Typically, buffet-style for crew and plated for the guest.
09:00 am: Wash the dishes along with all the utensils and cookware. The galley should always remain immaculate and after each service, it needs to be immaculate again within 30 minutes.
0930 am: Read over any of the changes to the guest menus. Review lunch plan and prepare, implement, execute. 5 hours down, 12ish to go.
You will have people say you are living the dream, when in reality you are. The days on will be intense - this is just a casual morning - and it’s fucking hectic. Yet, the days off will be unmatched and that is another story!
Headquartered in Fond du Lac, Wis., Society Insurance has been a leading niche insurance carrier since 1915. As a mutual insurance company, Society focuses on the small details that make a big difference to its policyholders while offering top-notch insurance coverage, service and competitive pricing to businesses in Wisconsin, Illinois, Indiana, Iowa, Minnesota, Tennessee, Colorado, Georgia and soon Texas.
Tanner Price, a born and raised Coloradoan, started creating menus at age 8 for a class assignment featuring unique items and naming the envisioned restaurant The Treehouse. After 12 years in the industry, he had the opportunity to create a menu for a tavern as the Head Chef and since hasn’t looked back. With a zest to explore and discover, his culinary expeditions have taken him to kitchens and galleys at fine dining restaurants, pubs, taverns, golf courses, country clubs, hostels, a luxury dude ranch, and cruise lines. Currently, he is living his dream as the charter chef on a luxury superyacht. With a degree from The University of Colorado, Denver in English Writing, Rhetoric, and Technology, Tanner also excels as a storyteller with wit and wisdom. “It is one thing to experience the US and International cooking adventures, it is another to write and share stories about them in a way that inspires people to engage in their passions,” says Price. Around food and the table, he is at his happiest. He can be reached via email at Tr.Price@outlook.com and loves to share his journey on Instagram at Chef_Dogtown.
Opinions expressed in this article do not necessarily represent the views of Best Served. To achieve our mission of bringing more voices to the table, we are committed to sharing a variety of viewpoints across the industry.
