1 - 2 years professional yachting experience
1 - 2 years professional chef experience
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PricingDriven by an enthusiasm for the challenges of adventure, I am excited to continue towards my ambition of cooking as a head chef in the world of superyachting. I would consider myself to be relaxed, confident and patient when working in a demanding environment. I regard myself to be an accomplished cook with strong sailing experience and a modest amount of time spent in the restaurant kitchen. I see the role of ‘crew chef’ as an opportunity to take my culinary skills to the next level, under the leadership of a positive head chef.
Hobbies/ Interests: 3000 Mile Atlantic Row
Recently, I completed a 3000 mile row across the Atlantic Ocean. The project involved an ambitious two year long campaign to fundraise £100,000 and bring together a crew of four total strangers. As skipper, the expedition tested my strengths to their absolute limit but above all taught me the value of determination, teamwork and humility.
Our four man crew took a speedy 38 days to complete the crossing, thanks to the fastest conditions on race record. This, however, came with big conditions that tested the relationships of four unlikely strangers to breaking point. Contrary to the outcome experienced by many, our crew grew closer as we overcame the trials and tribulations hurled at us by the Atlantic and finished as warm companions.
1 - 2 years professional yachting experience
1 - 2 years professional chef experience
With no prior experience in the galley, I decided to take on the challenge of running one solo. It was the steepest learning curve of my life. Aspects such as the pitfalls of provisioning to the preferences of crew had to be figured out from first principles. I created SOPs from scratch and meticulously planned a stock flow system. My strong organisational skills and resourcefulness were critical to conquering the task at hand. Carefully listening to advice from head chefs, by phone, was also very helpful. Working things out for myself gave me an appreciation for how and why a galley operates in the way that it does - which is a perspective I would not have otherwise. The experience has fast tracked my skills to a point where I can be self-sufficient and a strong support to a head chef on a larger vessel, which I see as the next step to continue my trajectory.
Working on a large, structured vessel has taught me how to execute operations under thorough protocol. This was true in most aspects; whether that was safety drills pertaining to firefighting, rescue boat launching, emergency steering or more regular procedures such as mooring and security watches. Detailed communication between large departments was a common theme on board and has encouraged habits I hope to carry forward in the future.
Filling in for an injured deckhand, I spent two weeks as part of the crew during an owner's trip, cruising around various Caribbean islands. The experience gave me a good appreciation for the level of standards and etiquette that need to be upheld when on charter. I was assigned various duties such as anchor watches, tender setups and walking two very lively Jack Russells.
Starting in the deep end, I was lucky enough to temp on two back-to-back charters, spanning three weeks over the festive period. As part of a new crew, I was forced to take on a challenging level of responsibility. This afforded me the opportunity to contribute my thoughts towards the organisation and daily running of the operation.
The traditional ‘no frills’ dining offered by this award winning hotel allowed me to focus on refining my technical execution as a chef. Knife skills, repetition of basic tasks and regimented practice of mise en place were key to working efficiently, as part of a well oiled machine. I came to realise that fantastic dishes are made by doing lots of small things well. We were encouraged to taste our food as we went along and my ability to make confident corrections was remarked upon by my head chef. Having conversations with the other chefs improved my vocabulary and this in turn allowed me to better understand the elements of flavour and texture, as well as articulate my thoughts in a way that I could not before. While I developed my eye for plating dishes, taste always took precedence
Working in a humble, family owned business taught me the importance of resourcefulness. There was no room for waste and the passionate chefs painted any contrary thought as a cardinal sin. I learnt from the Italian philosophy of cooking that to unlock the full potential of a dish, one must be mindful to get the most out of each basic ingredient. For example, using leftover mint stalks to infuse into peas as they are boiled. Genius!
Rated as one of the best gastropubs in Britain, this very busy restaurant hosted my first foray into high end catering. While meeting the expectations of city clients was challenging, the job was above all an endurance exercise. Often finishing early in the morning, the premises was expected to be left spotless with all protocols meticulously adhered to. The cocktail training I received as a bartender served as a perfect introduction to cooking. I came to realise that the essentials of making great drinks also apply to good food; in particular, balance and intensity of flavour and visual and aromatic enhancement. The bar afforded me a place to observe guests’ reactions of delight as they witnessed the finishing touches being added to their drinks. It was here that I found my appreciation for the potency of garnishes and the meaning of the expression ‘you taste with your eyes’.