Miss Nina, I am 80 years old and been around large hotel kitchens in previous years and picked up ideas for my own cooking and entertaining. I must say you're very inspiring and prove that you are never too old to learn. You're magnificent and inspiring. Thanks so much. From a young 80 year old.
I used to be a yacht chef also a private chef in Monaco. You've nailed it, bravo. Watching your videos is making me extremely anxious, I can't believe I used to do all these things, I must have been crazy. It was always hard work, the pay was always good. Below are a few of my thoughts, just me throwing my few thoughts in. Pilipino crew will throw you overboard if you mess up their rice. They also will not eat rabbit, a big rat to them. I always posted a clipboard and let the crew know if they wanted anything special to add it to the list and I'll do my best to buy it for them, as you mentioned, budget is not a problem. I also told them if they just tell me and don't write it down, it's not my fault that I didn't get it. My notebooks were my RAM. I had no memory but was a compulsive list maker. The job is wonderful for those that like to make it up as they go. Let the ingredients tell you what to do. I always followed the advice of Paul Bucuse, the job is to find the most perfect strawberry and present it as it is most itself. Joel Robuchon was also a very large influence in my cooking, bring food to its peak and then suspending it in time. I worked 40-50m boats, so it was always me. I pretty much served when possible the same menu to the crew as well as the guests. Like you said, crew never went hungry, there was always something. Back in the day, I didn't get guest preference forms, I was concerned about food allergies. It is important, as you said, to be able to especially cook for people with special medical and diet requirements. Once in Sardinia, the guest of the guest announced, the guest was off board, we'd be hosting a party for over 100 in one hour. I had deckhands making canapes. The next day, when the primary guest came back aboard was extremely stormy, he wasn't pleased about what his guest did. You do what you have to do, stay loose, ditch the ego. Always know that everything you prepared is not what the guests are in the mood for. I graduated first in class from a top NYC cooking school and always worked at what I'd call a world class level before getting into the boating world. I remember the first job was very hard to get, living on a boat is different and not for everyone, captain's know that. But once you're in, you're in. I quit my first job after 10 days, I couldn't handle it emotionally and also professionally, I just didn't understand what I was doing, I didn't work a boat for a year and a half after that. Then one morning I woke up, and I just got it, and going forward all was wonderful. Again, thanks for the video, absolutely wonderful. My best desert reaction was when I made hot fudge sundaes. It's what they were craving but didn't know it till they had it. So much of the work was psychological, guessing wheat the guest wanted before the guest knew themselves. Working on a boat is intimate, working a restaurant isn't. On a boat its a bit more like cooking for people you know and like. Great cooking comes from the heart, a uncompromising desire to give the best you have in your heart, like a grandmother cooking for grandchildren. I now have a family and an 8 year old son, something hard working boats. My dream is that one day he'll walk into a MickeyD's and his reaction will be "I can't eat this, it's disgusting" My boy doesn't know that really eats like royalty, one day his wife will have to deal with that, G_d willing. 😘
I imagined your job was demanding but wow more than I expected. That’s so much! I have to confess much of the pleasure from your videos is the sheer competence you display. Amazing!
Must be so rewarding when you feel it's all gone right. Sounds like it is as intimidating as it is satisfying. You deserve every penny. And all the little perks. Thanks.
As a (former) Aussie fine dining chef, I'm so jealous of your ingredient spending (relatively) low pressure (in terms of covers) and amazing lifestyle (work/live balance). But it's also apparent you've put in the hard yards to learn plenty of recipes and techniques to set yourself up with the tool kit required to cook around the clock for a widely varied clientele. And you've got the creativity and touch required for such an involved role in a tiny crew. Wish I could do what you're doing but I was always the chef de partie who was good at the trade, but never had the touch to go beyond that. Love your content, keep it up!!! ❤❤❤🤘🤘🤘
Wow I can’t believe people like you exist! You are a miracle worker! On land probably you need 10 or more people to do what you do by yourself! Always fun watching what you create in the kitchen and have learned so much from you, thank you!❤️
It's always surreal seeing footage of M/Y Hasna complete and in use. Had a rare opportunity of touring the yacht at the Feadship Royal Van Lent shipyard during it's build. I have so much respect for the skilled people involved in bringing these yachts to life.
Nina, you look so healthy, slim and fit. Given that you're surrounded by food all the time and you have to taste what you're cooking, I dont understand why you aren't the shape of a large soccer ball!! You obviously cook lovely healthy food, but even so if I was doing your job i'd forever be nibbling. Your crew and guests dont seem to skimp on the sweets so you must have personal discipline that's another level or two above what I personally have. I am a new subscriber and I am SO enjoying your videos. Thank you!!
Nina! You are so upbeat and present extremely well! Not only are you a terrific chef but obviously very intelligent. So organized! Can't wait for your next video! Go Nina Go! Also say hello to Tilly!
Nina, I had been in the industry albeit on terra firma I should add, for almost two decades and indeed you’re right about being well organised. You certainly get my vote as The Best Organised Person it has been my privilege to meet especially one who does it with a smile!! You set a new standard. More power to you!!!
"albeit on terra firma" I should add ........... also add that you absolutely butchered that attempt of a sentence. Glad you "had been in the industry" (Oh yeah , most of us just say "land" ----- got nothing for "albeit" , that's on you. LOL now go wash that brown off your nose.
@@GenX...MCMLXV at least I had something nice to say which is a lot more than could be said about you. If you had spent time in the catering industry you would appreciate when you see someone putting in time and effort for the benefit and enjoyment of others. The threads in this channel have been fun and informative but you just had to try to spoil it. What a shame.
@@Houston1863 There are plenty of intentionally annoying jerks that try to stir up people who actually have a life, so rejoice that you have a life and don't have to go around attacking other people and making yourself look pretty shabby as that troll did. Your sentence was just fine. This inappropriate child simply got up on the wrong side of the crib this morning or something.
I came across this video by UA-cam algorithm I guess ....made my day honestly. I started peeling potatoes back in the 90´s to go to Antarctica helping in the galley. I became a Polar Chef for years and due to my years onboard , my back now , does not allow me to stand so many hours onboard. I wished I could at least spend some more time cooking onboard , at least as a Utility Chef or Crew one. Maybe if I get recover. Thanks for sharing with such a polite way.
Thank you, Chef Nina. Your sunny personality is so refreshing and your passion infectious. Like Captain Paul, you are also an excellent ambassador for Aussies. Thank you for your insightful content. You are an inspiration. God bless you, your family and your beloved nation. I follow you from the Fiji Isles in the South West Pacific. Sunny smiles 😊
Depends. I worked a few kitchens in my youth, and you could trust certain chefs, even if they were rail-thin. Amphetamines will do that to you. Granted, you can't trust them near your wallet or with your car, but you can trust them to make good food.
Keep yourself in shape because your beautiful self and voice is why you’re making the big bucks, it just helps that you’re a really good cook too. Cheers. 😊🥰💯
I appreciate very much this open resume. It compares very well to my experience, although I had only a few occasions to work on a yacht. The yacht owner convinced me with: I would have my 15 minutes of glory and to every concern I had, he replied: you'll manage it, I trust in you. That was in a time I barely could cook anything but fish, but I was sustained by a great crew and by my overwhelming proudness 😄 Although it went all super good, I now shiver from my readiness to play only one card. Maybe, youth is more daring. Now, I would feel unsure how to make a cup of coffee, although I have 1000 times more experience. As fore the lack of privacy, I have learned to meditate day and night, and am truly private to myself as long as I am not talking to anybody. I was a year on sea and never had problems with too many or too little contacts.
Chef Nina, another video very well done. Thank you for sharing your knowledge and passion with us. Your positive attitude and smiles and speaking highly of others says so much of who you are as a person. You are truly one of the greatest chefs
A suggestion for the brisket would be to concoct a stove-top smoker from two same-sized hotel pans and a grate that will fit in the bottom. Put some hardwood sawdust or smoking pellets in the bottom, placing the grate of top, with space between the grate and the sawdust or pellets. Place your seasoned brisket on top of the grate, cover with the second hotel pan. Place this over a very low flame, adding sawdust or pellets if you feel it is needed. After and hour or two, when you think the brisket has taken on enough smoke flavor, remove it and allow it to cool. Then vacuum pack (this is why you need the brisket to cool, hard to pull a vacuum on hot food) and sous vide the brisket, for 24 to 36 hours at 155 F. At the end of cooking, remove the brisket from the bag, pat dry, and blast it in the hottest oven you have until it gets to a color you want. A couple of things to note. The sous vide water will turn brown and smell like smoke. Don't worry, the bag is not leaking. Apparently the smoke molecules are small enough to penetrate the material that the bag is made of. Or you can skip the smoking entirely and add a little liquid smoke to your bag when you vacuum seal. And if you want a smoke ring, add a SMALL amount of #1 curing salt to the seasoning mix, which will also help with food safety.
Many years ago, I did train in hotel management and did briefly work as a hotel chef but had nothing like your talent. Your cooking/createive skills are amazing. I wish you well for your next chef voyage and will look forward to seeing your future videos.
Thank you Nina for the in depth insight to life as a yacht chef, not sure about other nationalities but UK yacht chefs have another benefit over their land based colleagues, in that the salary can be free of UK tax, which combined with low living expenses makes for a high potential saving pot. The Q&A was a wonderful addition by the way, and look forward to news of your return to sea.
I'm a former culinary specialist in the US Navy. All of these things you talked about are things I remember fondly. The whole taking on provisions is a massive task involving underway replenishment ships, helicopters, planes, and finding local purveyors. Storing food as it does not fall in rolling seas is another fun one. Menu planning is done way in advance and has to be adjusted according to where you are in the world. I spent most of my time cooking for the officers, so I had to know how to do your basic cooking, higher end cooking, baking of cakes and desserts, and so on. I've cooked for dignitaries, prime ministers, and presidents of varying countries, doing it either as intimate dinners in the wardroom or extravagant banquets. And of course the cleaning! Endless cleanings and deep cleaning. When food is getting close to its end date, using it up in a creative manner as to reduce waste. To end this, would a yacht charter company be interested in someone with my background?
Hey there former ICman here, spent 4 years on a DDG ship. As I watch these videos I also remember of my time in the Navy lol. Spent a few months as an FSA food service assistant iirc lol. I also remember helping with the stock to bring onboard on huge working parties, cleaning walking freezes. My buddy who was an EN was in charge of the trash compactor right below the galley. I was usually assigned to the dishwasher where luckily I already had training from my fast food days before the Navy. Enlisted here, so food wasn't great on the lower levels lol but hey can't complain it was healthy for sure. You got this mate! go for it!
What an incredible background, taken together all of the difficulties of catering for a charter yacht are nothing compared with your history of skills and abilities, I wonder if a morning spent walking the quayside at Monte Carlo would be a morning well spent?...............obviously Best wishes
This sounds a lot more challenging than a typical restaurant chef's duties. It also seems like a fantastic opportunity to really stretch your skillset and learn a LOT. Being a sous or crew chef would be such a fantastic learning opportunity.
While in high school and college I worked as a cook at a couple restaurants, and that experience, limited as it was, gives me great background to truly admire the very large task you have in managing the kitchen, crew, the pantry, the daily menu, and so much more! Wow, your job is quite demanding, yet you seem quite relaxed in this position. Congratulations!
There is a cooking show on the American Public Broadcasting network called "America's Test Kitchen" and a companion show with basically the same cast called "Cook's Country". They spend weeks, months and sometimes years perfecting recipes before presenting them on the shows. One of the shows, I can't remember which one, spent two years on a brisket recipe. The process details include prep, the number and arrangement of charcoal briquettes, cooking without and then with foil covering and finally removing the brisket from the grill and putting it in a Yeti for two hours to finish cooking. The final product looked excellent on TV, even to me who rarely eats beef! All their recipes are available online with paid membership or in books available from them and Amazon. The other interesting thing they do is testing of kitchen appliances, tools, dishes, etc. Keep up the great videos and above all STAY SAFE! ⛴️❤️😁
When my wife and I where backpacking back in 1989 , yer I know ! , we where broke and ended up in Juan Le pan Antibes south of France 🇫🇷, we where living in the Wendy House in the Towns Kiddy playground, we went for a drink in a local yauchty bar , bumped into my friend who was the Chef for Robert Maxwell on his Yacht “ Lady Ghislaine “ just crew where on board and he served us up an English Breakfast in the ships Galley , he told us all about bring a yacht chef and gave us a tour of the boat , great memories, and from what you have said little has changed , great job , and Vlog 🙏 David Evans where are you now ?.I should add we where flat broke and Hungry , and the meeting was pure chance and it tasted like the best big breakfast ever .
I’m a chef and do a lot of seasonal jobs. South of France for summer or ski resorts for the winter. I’ve always been curious about yachts when I was working in St Tropez and seeing all the huge boats there. This video gave me some good insite into it. I love the idea of no budget for the guests. So much freedom to be had.
For smoking a brisket on board, try getting a "tailgater" pellet grill. Treager and Pit Boss both have mini smoker pellet grills. They plug in, use very little energy and you can make killer BBQ on them. Always enjoy your videos. Thank you!
I am awed by your energy and passion-not to mention creativity. Thank you very much. I imagine that there are some “challenging clientele “. Good on you.
Thanks for this very informative video. I've been on many diving liveaboards, and the number of guests on a 25-50 meter boat is usually between 20-30 people (aside from the crew and dive guides), so it's a lot of people to feed on such a small boat, and I've been always amazed at how much work the chef must be putting in order to feed this many people 3 meals a day + snacks. It's probably a different setup as those boats definitely have a budget per passenger, but the number of people who are crammed in this boat and spending 3+ hours a day underwater do eat A LOT, and since we're stuck on that boat for a week the food must be really delicious or else. 😅
After watching a few episodes of "Below Deck", I found this very informative. The chef is the center of the whole charter experience for guests. Thank you for sharing!
Wow. I've done both service (under the Packers) and did a Chef Course in NSW. Also worked at Perisher Valley on Service for 2 seasons. Understand what you are saying. Very well presented.
Thanks Nina, love the stories and info. I see that you have had the new Rational ovens, if you need to know about some of the features of the units and accessories to make life easier for you, let me know, we can organise something for you while you are still here in Qld
Nina has really got her stuff together! If I was a yacht owner I’d go to the end to hire and keep her onboard. She’s really pretty and oh so talented and smart. Keep up the great work babe! 🌹🤗
Fascinating. I’m always so impressed by your professionalism. After watching Below Deck I think many people come away thinking everyone working on a yacht is half crazy! 😀
Below Deck is a scripted reality show. The crazy is an act and would not be tolerated on a professional charter yacht. It just makes for interesting TV.
@@DJ-nn6vg it's not scripted, but it's casted and edited for drama. Like one stew always being not good at the job, picking out the craziest chefs, picking guests that will stir shit up. And of cause one or two people that will be there for camera time.
@@MsPandachen Technically you are right because they are not saying lines. This show and most “reality” shows are produced to create interest because most “reality” is boring. There is a great article on the net showing how American Pickers was pitched and then cast. The “reality” was fabricated.
Wow, what an impressive young lady you are. Your good attitude just shines out of you not to mention how organized your kitchen and larder look. I would be so lucky to have a chef of your caliber working for me. All power and success to you, great insert, thanks.
Always fun watching, Nina! Wow though, what long days those must be. No matter, it still looks like it's a fun job. Looking forward to seeing you on the sea again!
Mind blown, your amazing. I've been a CDP for a while now, working around the UK in fine dining hotels. This sort of cooking and environment makes me really want to give it a good go. Hats off to you miss, your a boss
You do an amazing job describing things! I'd love to get your take on everything from managing companies to deckhands. I know a lot out of your lance but you do such an amazing job for the outside world of Yachets. Thank you!
I think this is a fabulous resource for those who are thinking about entering the industry. Always good to show the highs and the lows verus the expectations. It clearly takes a very special person such as yourself to thrive and survive! Keep on rockin' it!
I’m always so impressed by your professionalism. And your meals are amazing. After watching Below Deck I’m thinking many people think crew chefs can be a bit psycho. 😀😀😃😃
Below Deck is engineered for drama with crew selected for maximum fireworks. I doubt there is a seasoned captain anywhere that would hire most of those who make it onto that show. The vast majority of yacht crews on bigger yachts are consummate professionals and incidences of incompetance or drama would be very few and far between.
@@panpiper In defense of the crews on below deck, it's possible they are also capable of being consummate professionals, and even are off camera, but have all agreed to hype of the drama for the show. Most reality shows, while not fully-scripted, are more like improv. Producers will write out a loose plot and character arcs beforehand and then the characters play out the fine details in their own way.
@@jtknox91 Exactly. Like Colin, the Engineer on Below Deck but on his YT channel Parley Revival you see the real person behind the scripted TV nonsense.
She's so awesome and hopefully back on board soonest. She was generally honest about Head Chef salaries, what she forgot to mention is the time honoured tradition of charter gratuities which can be an additional $2k/charter for a Chef and dependent upon whether her Captain is a dick, or not. Also she didn't mention tax free, which is huge. All Crew work hard and long particularly in-season.
Yes, it's great pay. But remember you are working 14-hour days often with no days off at all for weeks at a time! It is highly demanding work where you have to be 100% pretty much all the time, again, 14 hours a day with no days off! On top of that you have to stay positive and at least outwardly happy to maintain a good atmosphere for the crew and guests, this while working insane hours and living in extremely cramped quarters with no privacy at all! Yes, it's great pay. It bloodly well better be! If I were a yacht owner, I'd be embarrassed and ashamed to pay such people a 'mere' 100K.
Beautiful to watch you . So positive and energetic. I am a chef too in restaurant. So easy for us , now i should not complain. You are an eye opener . Will follow you . Thanks
Love your channel, you are not only obviously a very talented chef, but you seem like a total sweetheart. Your attitude is so up beat and cheerful it just hard not to get caught up in your infectious enthusiasm. Cheers.
Nina, love these informative videos about your role and the industry! Maybe have one that talks about what you had to learn and how you were mentored by Chef Dean when you went from Crew Chef to Head Chef, from Arience to Revelry! I laughed at the bit that the crew can be more picky then guests! When I was in the Navy, I ate what was served or I went hungry!! Now that I'm older you (and the stews) might have a love/hate relationship if I was ever a guest. I wake up early and want coffee and at least something to nibble on before the main breakfast service (want to watch the sun rise at sea)! And I wouldn't want dinner that late. But I wouldn't ask for anything goofy nor wake you up for weird cravings; I'm just lactose intolerant!!
We want to know about your training and qualifications, how'd you do it, where and what specialities? How sushi trained are you? Did you wash rice for 7 years (lol)?
Thank you. Have a couple of questions: 1. The Pay, its understandable why its really good, untill you realise the hours you work in a day plus how many days you work. But the question is how many weeks do you work in a year? And 2. How often would you find someone with your skills working on a private yacht where it is just the crew, the owner and maybe their guests? Thank you for the video. Great insight to one of the two most interesting areas on a superyacht. the engine room being the other. Thank you again. Oh and I should ask you, I thought when the galley was closed for the night that was it until morning. Was the celebrity a one time thing or is it commen for the chef to be woken up at odd hours?
Have you ever had guests/owners that want to cook with you? Make their own midnight snack? etc. Or guests/owners wanting to bring their own private chef with them onboard?
I enjoyed the video and am looking forward to your yacht news. :) I appreciate the Q&A and behind the scenes information. I always like looking at crew salaries, because it reminds me that they're taken care of (and generally paid more than me, ha ha!).
Fascinating! And thanks for finally telling us about your column on Dockwalk. Interesting reading, and the whole site as well, even for us landlubbers.
thanks for a nice episode of crew chef! Great to learn how the cooking worked in the such a confined space, yet you can meet all of expectation from the clients, and make the crew happy pigs ;-) It's shame that the crew didn't liked the Korean stew "Soon-Doo-Boo" stew. I love it as well as you do. Outside of Korea, L.A. has the best Korean restaurants and you may enjoy there. Try them when you have a chance to visit the city. wish you and the crew the best.
Women chefs rock! I worked with so many women chefs/chef owners in places like Seattle, Montana, New York, etc…. So much more scheduled, organized and dedicated, powerhouses in the field.
Ok I think you touched on my question when you said you worked as a deckhand and a stewardess. But, what training did you have to have for this position? Did you graduate from a culinary school? Did you have to have some experience working in land based establishments?
Have you ever tried a cold smoke? Where you use a perforated hotel pan with a solid hotel pan underneath and you start you chips with a blow torch and set your perf pan with meat on top and immediately cover them up with plastic wrap using several layers. Then put it in the fridge over night? The flames go out but the smoke stays in the pan and smokes the precooked meat.
First off I just want to say thank you! If I was a chef 👨🍳 I couldn’t do that, but very VERY cool! That is definitely a experience you’ll take with! Cheers from NC
As a head chef do you have input in the hiring of a sous and or crew chef? Are you able to request subordinates that you know you can rely on and work well with?
@@the_crewchef Setting aside the demands of feeding guests and crew, the social dynamic between you and Tillie is perfect. Her natural shyness creates a contrast that puts you forward without you having to be extreme. It gives your videos a very watchable quality.
Oh I’m sure they do! I’ve only been on one and saw a fancy breville. Sure it’s not a nerdy machine, but let’s be honest, those people want lattes and capps like crazy haha.
OK... you can consider yourself as my Yacht Chef... I should only become a millionaire now and buy a yacht 😂 That is a huge amount of work it is almost magical how a single person manage to do all that with such a tight timetable. Admirations! 🌺
I think if I was a skilled chef I'd consider doing this at least for a while to take the experience with me. Sounds like a challenging but very unique job that pays well.
This video was awesome to watch! I watch the TV series, Mediterranean Down Below & some of the others along the same line. Your kitchen is HUGE compared to theirs.
I remember you mentioned you bake every day! I was inspired to try...
So I quickly went to lie down until the feeling went away.
That's brilliant....phew
Good recovery haha!
Awesome funny
Good call. Cooking is more forgiving. Baking is not lol
Hahaha
Miss Nina, I am 80 years old and been around large hotel kitchens in previous years and picked up ideas for my own cooking and entertaining. I must say you're very inspiring and prove that you are never too old to learn. You're magnificent and inspiring. Thanks so much. From a young 80 year old.
This girl is so cheery that you can’t help but love her energy. Lol
Her positivity is contagious 😂😍❤️
Her positivity is contagious 😂😍❤️
I used to be a yacht chef also a private chef in Monaco. You've nailed it, bravo.
Watching your videos is making me extremely anxious, I can't believe I used to do all these things, I must have been crazy. It was always hard work, the pay was always good. Below are a few of my thoughts, just me throwing my few thoughts in.
Pilipino crew will throw you overboard if you mess up their rice. They also will not eat rabbit, a big rat to them.
I always posted a clipboard and let the crew know if they wanted anything special to add it to the list and I'll do my best to buy it for them, as you mentioned, budget is not a problem. I also told them if they just tell me and don't write it down, it's not my fault that I didn't get it.
My notebooks were my RAM. I had no memory but was a compulsive list maker. The job is wonderful for those that like to make it up as they go. Let the ingredients tell you what to do. I always followed the advice of Paul Bucuse, the job is to find the most perfect strawberry and present it as it is most itself. Joel Robuchon was also a very large influence in my cooking, bring food to its peak and then suspending it in time.
I worked 40-50m boats, so it was always me. I pretty much served when possible the same menu to the crew as well as the guests. Like you said, crew never went hungry, there was always something.
Back in the day, I didn't get guest preference forms, I was concerned about food allergies. It is important, as you said, to be able to especially cook for people with special medical and diet requirements.
Once in Sardinia, the guest of the guest announced, the guest was off board, we'd be hosting a party for over 100 in one hour. I had deckhands making canapes. The next day, when the primary guest came back aboard was extremely stormy, he wasn't pleased about what his guest did.
You do what you have to do, stay loose, ditch the ego. Always know that everything you prepared is not what the guests are in the mood for.
I graduated first in class from a top NYC cooking school and always worked at what I'd call a world class level before getting into the boating world. I remember the first job was very hard to get, living on a boat is different and not for everyone, captain's know that. But once you're in, you're in. I quit my first job after 10 days, I couldn't handle it emotionally and also professionally, I just didn't understand what I was doing, I didn't work a boat for a year and a half after that. Then one morning I woke up, and I just got it, and going forward all was wonderful.
Again, thanks for the video, absolutely wonderful.
My best desert reaction was when I made hot fudge sundaes. It's what they were craving but didn't know it till they had it. So much of the work was psychological, guessing wheat the guest wanted before the guest knew themselves.
Working on a boat is intimate, working a restaurant isn't. On a boat its a bit more like cooking for people you know and like. Great cooking comes from the heart, a uncompromising desire to give the best you have in your heart, like a grandmother cooking for grandchildren.
I now have a family and an 8 year old son, something hard working boats. My dream is that one day he'll walk into a MickeyD's and his reaction will be "I can't eat this, it's disgusting" My boy doesn't know that really eats like royalty, one day his wife will have to deal with that, G_d willing.
😘
I got overwhelmed just by the listing of tasks, impressive organizational skills!
I imagined your job was demanding but wow more than I expected. That’s so much! I have to confess much of the pleasure from your videos is the sheer competence you display. Amazing!
Every single item you discuss or reveal is EXTREMELY interesting. It's a world most will never know about. THANK YOU !!!
Thank you!
Must be so rewarding when you feel it's all gone right. Sounds like it is as intimidating as it is satisfying. You deserve every penny. And all the little perks. Thanks.
As a (former) Aussie fine dining chef, I'm so jealous of your ingredient spending (relatively) low pressure (in terms of covers) and amazing lifestyle (work/live balance). But it's also apparent you've put in the hard yards to learn plenty of recipes and techniques to set yourself up with the tool kit required to cook around the clock for a widely varied clientele. And you've got the creativity and touch required for such an involved role in a tiny crew. Wish I could do what you're doing but I was always the chef de partie who was good at the trade, but never had the touch to go beyond that. Love your content, keep it up!!! ❤❤❤🤘🤘🤘
Wow I can’t believe people like you exist! You are a miracle worker! On land probably you need 10 or more people to do what you do by yourself! Always fun watching what you create in the kitchen and have learned so much from you, thank you!❤️
Wow, thank you!
It's always surreal seeing footage of M/Y Hasna complete and in use. Had a rare opportunity of touring the yacht at the Feadship Royal Van Lent shipyard during it's build. I have so much respect for the skilled people involved in bringing these yachts to life.
Nina, you look so healthy, slim and fit. Given that you're surrounded by food all the time and you have to taste what you're cooking, I dont understand why you aren't the shape of a large soccer ball!! You obviously cook lovely healthy food, but even so if I was doing your job i'd forever be nibbling. Your crew and guests dont seem to skimp on the sweets so you must have personal discipline that's another level or two above what I personally have. I am a new subscriber and I am SO enjoying your videos. Thank you!!
Nina! You are so upbeat and present extremely well! Not only are you a terrific chef but obviously very intelligent. So organized! Can't wait for your next video!
Go Nina Go! Also say hello to Tilly!
Thank you so much!
@@the_crewchef You disappeared! What happened?
Nina, I had been in the industry albeit on terra firma I should add, for almost two decades and indeed you’re right about being well organised. You certainly get my vote as The Best Organised Person it has been my privilege to meet especially one who does it with a smile!!
You set a new standard. More power to you!!!
"albeit on terra firma" I should add ........... also add that you absolutely butchered that attempt of a sentence. Glad you "had been in the industry" (Oh yeah , most of us just say "land" ----- got nothing for "albeit" , that's on you. LOL now go wash that brown off your nose.
@@GenX...MCMLXV at least I had something nice to say which is a lot more than could be said about you. If you had spent time in the catering industry you would appreciate when you see someone putting in time and effort for the benefit and enjoyment of others.
The threads in this channel have been fun and informative but you just had to try to spoil it. What a shame.
@@Houston1863 There are plenty of intentionally annoying jerks that try to stir up people who actually have a life, so rejoice that you have a life and don't have to go around attacking other people and making yourself look pretty shabby as that troll did. Your sentence was just fine. This inappropriate child simply got up on the wrong side of the crib this morning or something.
@@GenX...MCMLXV wow you’re a happy chappy. Cheer up misery guts.
Thank you kindly!
I came across this video by UA-cam algorithm I guess ....made my day honestly. I started peeling potatoes back in the 90´s to go to Antarctica helping in the galley. I became a Polar Chef for years and due to my years onboard , my back now , does not allow me to stand so many hours onboard. I wished I could at least spend some more time cooking onboard , at least as a Utility Chef or Crew one. Maybe if I get recover. Thanks for sharing with such a polite way.
You're a very special person who can do what less than .1% of society can do. Love it ❤
Good show!! I'm so glad to hear that you'll be back on board soon!!
Thank you, Chef Nina. Your sunny personality is so refreshing and your passion infectious. Like Captain Paul, you are also an excellent ambassador for Aussies. Thank you for your insightful content. You are an inspiration. God bless you, your family and your beloved nation. I follow you from the Fiji Isles in the South West Pacific. Sunny smiles 😊
They say you can't trust a skinny chef but they're wrong looks like you're doing amazing work
She's not skinny.
Depends. I worked a few kitchens in my youth, and you could trust certain chefs, even if they were rail-thin. Amphetamines will do that to you.
Granted, you can't trust them near your wallet or with your car, but you can trust them to make good food.
Keep yourself in shape because your beautiful self and voice is why you’re making the big bucks, it just helps that you’re a really good cook too. Cheers. 😊🥰💯
I appreciate very much this open resume. It compares very well to my experience, although I had only a few occasions to work on a yacht. The yacht owner convinced me with: I would have my 15 minutes of glory and to every concern I had, he replied: you'll manage it, I trust in you. That was in a time I barely could cook anything but fish, but I was sustained by a great crew and by my overwhelming proudness 😄
Although it went all super good, I now shiver from my readiness to play only one card. Maybe, youth is more daring. Now, I would feel unsure how to make a cup of coffee, although I have 1000 times more experience.
As fore the lack of privacy, I have learned to meditate day and night, and am truly private to myself as long as I am not talking to anybody. I was a year on sea and never had problems with too many or too little contacts.
Chef Nina, another video very well done. Thank you for sharing your knowledge and passion with us. Your positive attitude and smiles and speaking highly of others says so much of who you are as a person. You are truly one of the greatest chefs
Thank you so much!
A suggestion for the brisket would be to concoct a stove-top smoker from two same-sized hotel pans and a grate that will fit in the bottom. Put some hardwood sawdust or smoking pellets in the bottom, placing the grate of top, with space between the grate and the sawdust or pellets. Place your seasoned brisket on top of the grate, cover with the second hotel pan. Place this over a very low flame, adding sawdust or pellets if you feel it is needed. After and hour or two, when you think the brisket has taken on enough smoke flavor, remove it and allow it to cool. Then vacuum pack (this is why you need the brisket to cool, hard to pull a vacuum on hot food) and sous vide the brisket, for 24 to 36 hours at 155 F. At the end of cooking, remove the brisket from the bag, pat dry, and blast it in the hottest oven you have until it gets to a color you want. A couple of things to note. The sous vide water will turn brown and smell like smoke. Don't worry, the bag is not leaking. Apparently the smoke molecules are small enough to penetrate the material that the bag is made of. Or you can skip the smoking entirely and add a little liquid smoke to your bag when you vacuum seal. And if you want a smoke ring, add a SMALL amount of #1 curing salt to the seasoning mix, which will also help with food safety.
Okay, definitely saving this to refer back to later! Thanks!
Many years ago, I did train in hotel management and did briefly work as a hotel chef but had nothing like your talent. Your cooking/createive skills are amazing. I wish you well for your next chef voyage and will look forward to seeing your future videos.
Thank you Nina for the in depth insight to life as a yacht chef, not sure about other nationalities but UK yacht chefs have another benefit over their land based colleagues, in that the salary can be free of UK tax, which combined with low living expenses makes for a high potential saving pot. The Q&A was a wonderful addition by the way, and look forward to news of your return to sea.
Indeed they do! UK seafarer tax exemption is a boon to the UK yachties.
I'm a former culinary specialist in the US Navy. All of these things you talked about are things I remember fondly. The whole taking on provisions is a massive task involving underway replenishment ships, helicopters, planes, and finding local purveyors. Storing food as it does not fall in rolling seas is another fun one. Menu planning is done way in advance and has to be adjusted according to where you are in the world. I spent most of my time cooking for the officers, so I had to know how to do your basic cooking, higher end cooking, baking of cakes and desserts, and so on. I've cooked for dignitaries, prime ministers, and presidents of varying countries, doing it either as intimate dinners in the wardroom or extravagant banquets. And of course the cleaning! Endless cleanings and deep cleaning. When food is getting close to its end date, using it up in a creative manner as to reduce waste. To end this, would a yacht charter company be interested in someone with my background?
thank you for your comment. I was wondering the same thing.
Go for it, buddy! You know what you want and you know how to make things happen.
Hey there former ICman here, spent 4 years on a DDG ship. As I watch these videos I also remember of my time in the Navy lol. Spent a few months as an FSA food service assistant iirc lol. I also remember helping with the stock to bring onboard on huge working parties, cleaning walking freezes. My buddy who was an EN was in charge of the trash compactor right below the galley. I was usually assigned to the dishwasher where luckily I already had training from my fast food days before the Navy. Enlisted here, so food wasn't great on the lower levels lol but hey can't complain it was healthy for sure. You got this mate! go for it!
What an incredible background, taken together all of the difficulties of catering for a charter yacht are nothing compared with your history of skills and abilities, I wonder if a morning spent walking the quayside at Monte Carlo would be a morning well spent?...............obviously Best wishes
It is good to hear you will be returning to what you love. I hope your next job loves you back.
You're an angel! Absolutely love your videos & your enthusiasm!! Can't wait to see you 'on-board' again! Take Care, Jim in Phoenix.
This video was excellent! She answers all of the questions you want to know and does it very well! Thank you!
This sounds a lot more challenging than a typical restaurant chef's duties. It also seems like a fantastic opportunity to really stretch your skillset and learn a LOT. Being a sous or crew chef would be such a fantastic learning opportunity.
True but not more challenging than working on safari lodges 05:00:23:00
Love this! Thank you for sharing. I am Sole chef on a 96ft and its nice to see what things are like on the bigger boats:)
What a legend you are mate. The industry is missing out! Glad you’re keeping busy 👍🏻
While in high school and college I worked as a cook at a couple restaurants, and that experience, limited as it was, gives me great background to truly admire the very large task you have in managing the kitchen, crew, the pantry, the daily menu, and so much more! Wow, your job is quite demanding, yet you seem quite relaxed in this position. Congratulations!
There is a cooking show on the American Public Broadcasting network called "America's Test Kitchen" and a companion show with basically the same cast called "Cook's Country". They spend weeks, months and sometimes years perfecting recipes before presenting them on the shows. One of the shows, I can't remember which one, spent two years on a brisket recipe. The process details include prep, the number and arrangement of charcoal briquettes, cooking without and then with foil covering and finally removing the brisket from the grill and putting it in a Yeti for two hours to finish cooking. The final product looked excellent on TV, even to me who rarely eats beef!
All their recipes are available online with paid membership or in books available from them and Amazon. The other interesting thing they do is testing of kitchen appliances, tools, dishes, etc.
Keep up the great videos and above all STAY SAFE! ⛴️❤️😁
Love Americas test kitchen.
When my wife and I where backpacking back in 1989 , yer I know ! , we where broke and ended up in Juan Le pan Antibes south of France 🇫🇷, we where living in the Wendy House in the Towns Kiddy playground, we went for a drink in a local yauchty bar , bumped into my friend who was the Chef for Robert Maxwell on his Yacht “ Lady Ghislaine “ just crew where on board and he served us up an English Breakfast in the ships Galley , he told us all about bring a yacht chef and gave us a tour of the boat , great memories, and from what you have said little has changed , great job , and Vlog 🙏 David Evans where are you now ?.I should add we where flat broke and Hungry , and the meeting was pure chance and it tasted like the best big breakfast ever .
I’m a chef and do a lot of seasonal jobs. South of France for summer or ski resorts for the winter. I’ve always been curious about yachts when I was working in St Tropez and seeing all the huge boats there. This video gave me some good insite into it. I love the idea of no budget for the guests. So much freedom to be had.
Thank you for the insight and total respect for what you do as a yacht chef!
For smoking a brisket on board, try getting a "tailgater" pellet grill. Treager and Pit Boss both have mini smoker pellet grills. They plug in, use very little energy and you can make killer BBQ on them. Always enjoy your videos. Thank you!
Does it create an open flame?
I am awed by your energy and passion-not to mention creativity.
Thank you very much.
I imagine that there are some “challenging clientele “.
Good on you.
Thanks for brightening our day !!!! We love your exquisite descriptions of life as a chef ❤️❤️📷 👀😍👏 ❗️ Your joy is contagious !!!! love, Loni & Al
I just love your enthusiasm. Happy chef, happy food. And I have always been a Wimpy bar fan for burgers, cooked for you when you go in, not kept hot.
I loved your video. Your style,how dynamic you come across,and all the info you have shared with us 😍😎👍
Thank you kindly!
Young lady, I don’t watch your videos much but when I do I love them 👍 Thanks 😊
Thanks Tony!
Thanks for this very informative video. I've been on many diving liveaboards, and the number of guests on a 25-50 meter boat is usually between 20-30 people (aside from the crew and dive guides), so it's a lot of people to feed on such a small boat, and I've been always amazed at how much work the chef must be putting in order to feed this many people 3 meals a day + snacks.
It's probably a different setup as those boats definitely have a budget per passenger, but the number of people who are crammed in this boat and spending 3+ hours a day underwater do eat A LOT, and since we're stuck on that boat for a week the food must be really delicious or else. 😅
After watching a few episodes of "Below Deck", I found this very informative. The chef is the center of the whole charter experience for guests. Thank you for sharing!
Glad you enjoyed it!
Wow. I've done both service (under the Packers) and did a Chef Course in NSW. Also worked at Perisher Valley on Service for 2 seasons. Understand what you are saying. Very well presented.
Your enthusiasm is highly infectious! Love your energy and talents!
Thanks Nina, love the stories and info. I see that you have had the new Rational ovens, if you need to know about some of the features of the units and accessories to make life easier for you, let me know, we can organise something for you while you are still here in Qld
Love your channel and in complete awe of your personality!! So creative, optimistic, organised...
Nina has really got her stuff together! If I was a yacht owner I’d go to the end to hire and keep her onboard. She’s really pretty and oh so talented and smart. Keep up the great work babe! 🌹🤗
You could cook a meal of cabbage and potatoes but your personality and beauty would make it taste a like a five star meal! 😁
I'm glad you'll be on a yacht soon. I look forward to those videos.
Fascinating. I’m always so impressed by your professionalism. After watching Below Deck I think many people come away thinking everyone working on a yacht is half crazy! 😀
Below Deck is a scripted reality show. The crazy is an act and would not be tolerated on a professional charter yacht. It just makes for interesting TV.
Below deck does not show yachting in a good light! Yachties professional.
Below deck is a show made for views! They need drama
@@DJ-nn6vg it's not scripted, but it's casted and edited for drama. Like one stew always being not good at the job, picking out the craziest chefs, picking guests that will stir shit up. And of cause one or two people that will be there for camera time.
@@MsPandachen Technically you are right because they are not saying lines. This show and most “reality” shows are produced to create interest because most “reality” is boring. There is a great article on the net showing how American Pickers was pitched and then cast. The “reality” was fabricated.
@@MsPandachen I stopped watching that show because I felt it was insulting to me as a viewer.
Wow, what an impressive young lady you are. Your good attitude just shines out of you not to mention how organized your kitchen and larder look. I would be so lucky to have a chef of your caliber working for me. All power and success to you, great insert, thanks.
Always fun watching, Nina! Wow though, what long days those must be. No matter, it still looks like it's a fun job. Looking forward to seeing you on the sea again!
Mind blown, your amazing.
I've been a CDP for a while now, working around the UK in fine dining hotels.
This sort of cooking and environment makes me really want to give it a good go.
Hats off to you miss, your a boss
You do an amazing job describing things! I'd love to get your take on everything from managing companies to deckhands. I know a lot out of your lance but you do such an amazing job for the outside world of Yachets. Thank you!
I'm not a chef and I loved and appreciate everything you talked about.
I was a seafarer and I can relate to this and all the hardwork you've been through. Very nice video.
Love to hear the stories of dishes that weren't well received (for whatever reasons) - something we all relate to!
Imagine that, a disaster video! I've got enough stories haha!
Love this channel. Inspirational and entertaining. Glad to hear you will soon have another yacht gig.
you are soooo entertaining and joyful.... wishing you the best always
Thank you so much!!
I think this is a fabulous resource for those who are thinking about entering the industry. Always good to show the highs and the lows verus the expectations. It clearly takes a very special person such as yourself to thrive and survive! Keep on rockin' it!
Thanks Julia, that's exactly what I hoped this video would end up being - a great info for chefs looking to transition into yachting!
I’m always so impressed by your professionalism. And your meals are amazing. After watching Below Deck I’m thinking many people think crew chefs can be a bit psycho. 😀😀😃😃
Yeah you just just left the same comment 2 minutes prior to this one.
Below Deck is engineered for drama with crew selected for maximum fireworks. I doubt there is a seasoned captain anywhere that would hire most of those who make it onto that show. The vast majority of yacht crews on bigger yachts are consummate professionals and incidences of incompetance or drama would be very few and far between.
@@panpiper In defense of the crews on below deck, it's possible they are also capable of being consummate professionals, and even are off camera, but have all agreed to hype of the drama for the show.
Most reality shows, while not fully-scripted, are more like improv. Producers will write out a loose plot and character arcs beforehand and then the characters play out the fine details in their own way.
Most of cast are actors working on yachts till discovered. Reality show is just another opportunity.
@@jtknox91 Exactly. Like Colin, the Engineer on Below Deck but on his YT channel Parley Revival you see the real person behind the scripted TV nonsense.
MacDonald's French fries are the best and thanks Crew Chef for giving us a more detail life of chef on board a super or mega yacht.
She's so awesome and hopefully back on board soonest. She was generally honest about Head Chef salaries, what she forgot to mention is the time honoured tradition of charter gratuities which can be an additional $2k/charter for a Chef and dependent upon whether her Captain is a dick, or not. Also she didn't mention tax free, which is huge. All Crew work hard and long particularly in-season.
Indeed, this is very important to note!
@@the_crewchef That extra 40K can easily slip your mind LOL
The pay may seem pretty good and it undoubtedly is..........BUT looking at the schedule it's 15hr per day excluding the 2hr break in the afternoon.
Yes, it's great pay. But remember you are working 14-hour days often with no days off at all for weeks at a time! It is highly demanding work where you have to be 100% pretty much all the time, again, 14 hours a day with no days off! On top of that you have to stay positive and at least outwardly happy to maintain a good atmosphere for the crew and guests, this while working insane hours and living in extremely cramped quarters with no privacy at all!
Yes, it's great pay. It bloodly well better be! If I were a yacht owner, I'd be embarrassed and ashamed to pay such people a 'mere' 100K.
@@panpiper It's a life style, and not everyone can do it, successfully.
Beautiful to watch you . So positive and energetic. I am a chef too in restaurant. So easy for us , now i should not complain. You are an eye opener . Will follow you . Thanks
Enjoy your channel immensely and your presentation style. Keep it up!
Thank you!
Love your channel, you are not only obviously a very talented chef, but you seem like a total sweetheart. Your attitude is so up beat and cheerful it just hard not to get caught up in your infectious enthusiasm. Cheers.
Thank you so much!
Nina, love these informative videos about your role and the industry! Maybe have one that talks about what you had to learn and how you were mentored by Chef Dean when you went from Crew Chef to Head Chef, from Arience to Revelry!
I laughed at the bit that the crew can be more picky then guests! When I was in the Navy, I ate what was served or I went hungry!! Now that I'm older you (and the stews) might have a love/hate relationship if I was ever a guest. I wake up early and want coffee and at least something to nibble on before the main breakfast service (want to watch the sun rise at sea)! And I wouldn't want dinner that late. But I wouldn't ask for anything goofy nor wake you up for weird cravings; I'm just lactose intolerant!!
Always, always interesting and always, always with a smile! Ta.
We want to know about your training and qualifications, how'd you do it, where and what specialities? How sushi trained are you? Did you wash rice for 7 years (lol)?
Nicely structured talk. Very informative. Thankyou. You are an F&B Mngr, Stores Mngr, Purchase Mngr, Chef, Cook, Cleaner.....all in one!
Thank you. Have a couple of questions: 1. The Pay, its understandable why its really good, untill you realise the hours you work in a day plus how many days you work. But the question is how many weeks do you work in a year? And 2. How often would you find someone with your skills working on a private yacht where it is just the crew, the owner and maybe their guests? Thank you for the video. Great insight to one of the two most interesting areas on a superyacht. the engine room being the other. Thank you again. Oh and I should ask you, I thought when the galley was closed for the night that was it until morning. Was the celebrity a one time thing or is it commen for the chef to be woken up at odd hours?
Excellent description of this challenging profession .. I like that a Yacht chief can handle so many different cuisines
Have you ever had guests/owners that want to cook with you? Make their own midnight snack? etc. Or guests/owners wanting to bring their own private chef with them onboard?
Tyler, probably not. Most guests are only good at drinking, and arguing with other guests
@@runningkirkwa2934 Don't believe what you see on Below Deck...
@@runningkirkwa2934 "most guests" How would you know? lol
@@martinc.720 Captain Lee is my uncle
@@runningkirkwa2934 You too???!!!
Lovely as always. ❤️ Looking forward to your return to the galley.
I enjoyed the video and am looking forward to your yacht news. :) I appreciate the Q&A and behind the scenes information. I always like looking at crew salaries, because it reminds me that they're taken care of (and generally paid more than me, ha ha!).
Fascinating! And thanks for finally telling us about your column on Dockwalk. Interesting reading, and the whole site as well, even for us landlubbers.
Very glad you enjoyed!
Thank you for another gem! Very informative as usual!
wow..... you are freakin amazing.... you can never lose control!!!! well done
thanks for a nice episode of crew chef! Great to learn how the cooking worked in the such a confined space, yet you can meet all of expectation from the clients, and make the crew happy pigs ;-)
It's shame that the crew didn't liked the Korean stew "Soon-Doo-Boo" stew. I love it as well as you do. Outside of Korea, L.A. has the best Korean restaurants and you may enjoy there. Try them when you have a chance to visit the city. wish you and the crew the best.
What an inspiration for anyone feeling sorry for themselves - ❤
Solid idea repurposing older footage with new content. I LOVE your channel.
Women chefs rock! I worked with so many women chefs/chef owners in places like Seattle, Montana, New York, etc…. So much more scheduled, organized and dedicated, powerhouses in the field.
Ok I think you touched on my question when you said you worked as a deckhand and a stewardess. But, what training did you have to have for this position? Did you graduate from a culinary school? Did you have to have some experience working in land based establishments?
Have you ever tried a cold smoke? Where you use a perforated hotel pan with a solid hotel pan underneath and you start you chips with a blow torch and set your perf pan with meat on top and immediately cover them up with plastic wrap using several layers. Then put it in the fridge over night? The flames go out but the smoke stays in the pan and smokes the precooked meat.
Thanks for another amazing video - great content and information. Keep them coming!
When beauty, intelligence and talent all come together, it is a gift from God. You go!
The Paco jet is something I would love to have in my kitchen. I just wish I could afford one of them.
You and me both!
(my own personal kitchen I mean haha!)
First off I just want to say thank you! If I was a chef 👨🍳 I couldn’t do that, but very VERY cool! That is definitely a experience you’ll take with! Cheers from NC
As a head chef do you have input in the hiring of a sous and or crew chef? Are you able to request subordinates that you know you can rely on and work well with?
Yes you certainly can! It's very important to chose someone who you get on with!
@@the_crewchef Setting aside the demands of feeding guests and crew, the social dynamic between you and Tillie is perfect. Her natural shyness creates a contrast that puts you forward without you having to be extreme. It gives your videos a very watchable quality.
@@tg.garloo4271 tillie can’t be that shy since she is an chef on a yacht. The full charter trip is practically in the chefs hands.
Just discovered your channel its absolutely fantastic love the different dishes you thank you
As a coffee nerd, is (real) espresso machines common? Does the interior department handle coffee?
Oh I’m sure they do! I’ve only been on one and saw a fancy breville. Sure it’s not a nerdy machine, but let’s be honest, those people want lattes and capps like crazy haha.
OK... you can consider yourself as my Yacht Chef... I should only become a millionaire now and buy a yacht 😂
That is a huge amount of work it is almost magical how a single person manage to do all that with such a tight timetable. Admirations! 🌺
Favorite video of the series! Excited to hear about your next boat but I’m gonna miss these unplugged vids
Thanks Dan!
I think if I was a skilled chef I'd consider doing this at least for a while to take the experience with me. Sounds like a challenging but very unique job that pays well.
This video was awesome to watch! I watch the TV series, Mediterranean Down Below & some of the others along the same line. Your kitchen is HUGE compared to theirs.
The BEST chefs work on yachts.
So fun getting a look behind the scenes!