Peek Inside a Billionaire's Super Yachts' Fridge: You Won't Believe What $100,000 Buys You!
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- Опубліковано 17 чер 2023
- In this video we receive a $100,000 order of provisions to stock our freezers and cold room for the season. Chef Dean talks us through the process of receiving an order of this magnitude and shows us how it is all kept fresh and ready for guests. We also do a short Q & A with Dean about some of the questions we've been recieving about the galley.
Chapters:
03:00 Provisions
07:42 Galley
12:17 Q&A with Dean
Check out the previous video here:👇
• Our First Boat Show Ever!
"We Bought A New SUPERYACHT!"
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Filmed by onboard content creator @Blair_vb
Featuring:
Dean Harrison @theyachtchefs
#superyacht #superyachts #yachts #yachts #boats #megayacht #yachttender #charter #galley #food #yachtlife #loonvideos
I like the attitude of prioritising getting food out quickly rather than making everything from scratch
I've learnt the hard way that your ego isn't going to get the food to the guests as quick as possible. There's a limit.
@@theyachtchefsobviously depends on the guest too
@@markntexas8265 High-end Resto quality for the owners.
Fast food quality for the entourage. 😆
Reheating food is not being a chef
@@daleolson3506 You don't understand, it's for those random requests, not prepared meals. 1 am pizza roll munchies? Homies gotchu but they ain't going to be made by hand. Pizza for dinner, it'll be from scratch.
I love that you are not shy about talking the cost of things. $100K for provisions, and upward of $500K a week to charter Loon.
I love the fact that Dean smiled when he talked about being able to give the crew foods. The fact he thinks about them and values feeding them as equals to the guests is amazing👍
We are very spoilt by the food Dean and Sean consistently put out for crew 😁
Better the crew enjoys it than throwing perfectly good ingredients away.
How about these stingy Billionaires build housing for the homeless in this COUNTRY that will never happen. Ten he Rich yu can critize me or hate what I say is the truth! I never seen The country with the most mill be selfish scum. I am not jealous of what they have? Oh they busted their rear for it! It's my millions ? Get over yourselves Bozo Bezos Wax Figure Musk competing to get to Mars! Bozo Bozo building a 5 mill $ click to outlive the planet, pure selfishness they are not human !
Bravo Chef! Especially for unashamedly supporting the notion of stocking frozen back-up goods - I’ve been a chef for +-40 years with the last 7 on yachts and there’s no shame in it - working smart keeps the guests and crew smiling!
Funny to see you guys unpack the order I helped packing back at WSY in The Netherlands!
We really appreciate all the effort you put into getting our provisions to us safely and on time !
Thank you for making it all happen!
That’s so cool!
So nice to see, as a Dutchie, that your main supplies come from The Netherlands. Proud of our agricultural and fishing industry.
It really is some of the best fresh produce. :)
The galley is the soul of a yacht. Lovely to witness details of its operation.
Thanks, Peter. We've had several comments asking to see it, so now is an excellent time to put it and Chef Dean on show. Stay tuned next week for our latest charter video.
I think it is aswell!
Exactly having snacks and 'hunger pang' foods on standby is a great idea. When guests are hanging out drinking at 3am they don't want a fancy fresh made spring roll. They want spring rolls and dip in 15mins or less.
Great initiative having it all as backup 👌🏾👌🏾💛💛
I'm a Chef, and he is right, there are certain products we call 'Convivence Products" that are very high quality and we keep around for eventualities, most people would have a hard time telling a difference anyways.
There's so many artisian suppliers making great products these days. I will always have backup items when the orders come in A La Carte.
*convenience
I used to work part-time during university years as a kitchen helper in a restaurant in Denmark. Those food deliveries brought back memories of that time. Sorting everything out, to the freezer, the fridge and the shelves to store them. Every week...even during winter time, being outside in the courtyard moving the pallets around and into the backroom. But kudos also to the drivers who delivered, in big lorries, moving into the alleyway and bringing us the deliveries.
So viewers - what major VIP guest were on board??
Well done, everyone! Best crew in the business :) I look forward to showing next week's video, part 1 of this 17-day charter, through SOF and Italy.
What a mighty job ordering and bringing on all those provisions. Chef Dean is brilliant working out what is needed, let alone preparing and cooking it all. Blair once again is wonderful interviewing and putting together such fabulous output. Well done everyone! I'm really enjoying the programs.
Provision day. I remember those days as a deckhand. Nothing sucked worse than getting on a newly built boat that has NOTHING on it and you have to start from scratch ordering all the condiments, salt pepper, peanut butter, jelly, hot sauce. My favorite though is when one guest fills out the Provision sheet for everyone in the party and it's all wrong, so then you get to do Provisioning while underway.
This was the biggest provision i've ever had to do. The whole yachts was completely empty!
USN 6 years active...think of provision day on a DDG with 320 crew aboard......all hands on deck if you were not on watch to load provisions into stores.........bigger ships like CVs and amphibs could bring pallets aboard then break it down....we hand to hand loaded on boxes
I've been a chef for 21 years now (obviously never on a superyacht) and I wholeheartedly agree with feed them quickly.
Getting woken up at 2am for some bulls#%t requests that takes 90 minutes by the time they eat, and then proceed to only have 1 bite is soul destroying.
Watched a few times now. Hope that doesn't screw up your views.
Love the drone pic's, especially when Dean is sorting the food on the dock.
I know you're all working and maybe not possible to video at 3 am or whenever it happens, but it would be so cool to see you guys getting the order and then what happens. The cooking, how it's delivered (presentation), etc. Thanks for listening!
As a former chef ,who’s best friend was Chef on Robert Maxwell Yacht based in Antibes in the 90’s I found this fascinating, I was so nearly a Yacht Chef for Peter Insel Agency in the South of France 🇫🇷, my life took a different direction, but I wish I had , you guys look so fun , I’d have worked for you in a heart beat , and your a chef after my own heart the way you keep your galley so tidy , great Vlog thanks , I’m so jealous!
So did your bestie ever disclose to you who actually killed Mr Ján Ludvík Hyman Binyamin Hoch🙄?? Did he ever witnessed any 'Ghislaineish' of 'Epsteinish' 'behaviors' aboard the Lady Ghislaine ??! 😐🤨
Great idea on the relay method of unloading! My least favorite thing is putting things away when I get home from the grocery. This is on another level. Kudos to you!! The key is having the space.
And you all are genuinely nice people!
Without a shadow of doubt, this is the best SuperYacht YT channel at the moment.
Thank you :)
Great content & love the positivity, and honesty. It’s refreshing
What an amazing crew! Glad to be part of it!
I’ve been a five star chef for about 45 years. I considered this position, but that was before there were super yachts or billionaires. I found the nicest people I worked for were the most humble about their wealth. Their tastes were very simple at the end of the day.
"up to $500,000 a week" HOLY MOLY. I wish I could just drop half a million for a week vacation. Whoever owns that boat must be making some decent money. I guess the crew is getting paid pretty good.
It's called super yachting for a reason..
I don't think it's a very good business if you consider the extremely high yacht investment, maintenance, salaries, fuel, etc.
The best provisioning and galley tour I've ever seen! Please show more!!
T
Thank you ! We will
Thanks for the great video. The real"Below Deck"!
This channel honestly just so much detail and how an operation like this is ran please keep this up.
Thank you 🙏
We are trying to upload weekly videos on Sunday evenings 😁
If you haven’t already please check out our instagram @motoryachtloon for daily updates. 🤙
Well done to you guys in the Galley! Bravo! My parents in the late sixties set up a hotel and my mum was the main cook! So I never really saw my parents back then as they too had long hours! We did have a chef! One day my dad walked in the kitchen and opened the Fridge! In it he saw tubs of sauces and they had mould! My dad took them to the station that day and my mum took over! My mum got us into the Michelin guide back then! R.I.P as my mum passed away in 2019 aged 95! My dad died 23 years ago!
When I was in the US Navy, good food was a very important part of a ship or submarine. We always were kind to our cooks and the people who pay us.
Thanks for being kind to us. I was a cook in the US Navy from 04-10. The people that looked out for us were taken care of by us. If we needed training, some fresh out of the oven cookies ensured that would happen. If you helped us when we needed it, special food or extra portions were no problem.
Really enjoying the videos and look forward to seeing them when they drop 😎🇦🇺😎
Thanks for the support !
If there is a good chef it’s more than half of success. These guys look fun 🤩 they love what they are doing. Good job 👏
We love to have fun while doing it!
Holland, not only great yacht builder, also superb supliers for yacht chefs.
Proud to be Dutch
Lots of Saffers - love it!! Followed Dean from Yacht Arience - great job chef
I work for a very wealthy man and I can say that food & beverage is the most challenging as he has such a specific diet.. I have so much respect for chefs and the yacht crew! 🙌🏼
Geez, I cant wait to start a deckhand course and start the yattie life, you guys got me into this🤙
very cool!! good luck :)
Edit guy, music choices and drones shots are amazing
Wow - this video gives such an unusual insight to the world of yachting - I'm so glad to have found your channel to get a glimpse of life that I don't think I'll ever be able to experience first-hand unfortunately!
Thank you and welcome..
Love your content! 😃👍🏻❤️.
Definitely Dan Bilzarian as the guest requesting all that ICE!
He went on here…?😒 I would HATE to host him was probably Dan who asked him to take off his shirt 🤣
Shows us all the truffles and luxury goods you bought!!!!
that's what we want to see!
Next time for sure. Its always hard to capture everything when we are trying to prioritise our main job.
Great job guys !! Excited for your new Journey of adventures. Do you guys have Harvey's Bristol Cream Sherry on board? Next, I hope in the future there will be a feature on the women crew members and what are their roles. Mixture of teams will be more exciting. Thanks for your amazing informative content. Cheers !!
they will have something way better than Bristol cream, ahahahahahaha
they probably have some 100 year old sherry or port from Portugal or Spain.
What a morning! Team work 🙌
Masterclass👌👌
Interesting video - many thanks. How do you ensure you are not bringing unwanted insects on board with the supplies?
This is definitely a CHARTER I would go on...if I could AFFORD it! 😎
Lucky Sea Dogs
AWESOME VID, GREAT SMILE, LOVING THE ENERGY!
That’s a great insight. Thank you fellas.
That request had everything to do with food lol,you were on the menu chef😋😂.
Great professional attitude and atmosphere. My question would be when organising a tasting menu or large multi coarse menu, how do you manage in such quarters?
Its difficult but after many years you know how you can work it in your favour. You have to get creative.
The dumb waiter joke was awesome. You know your business.
AWESOME video ! Super interesting . Mark (Toronto) 💙
Back when i was the chief engineer on a 200' sailing yacht, we did provisioning missions in strange lands using crazy methods. i was in charge of acquiring local transportation and usually driving it. Our guests and crew ate what was served, the chefs have to cook what we could get and before it spoiled. Fresh seafood of one kind or another was almost always on the menu, our chef was a genius, we were lucky to have her.
Very cool. Thats pretty common in the Caribbean and further afield. In the Med, it's much easier to do daily top-ups.
It’s great to see the team work together and get the the provisions on board efficiently well done Loon team and all involved
Can't do it without the rest of the crew. Big
team effort!
Very interesting video. A peek inside. Thanks
My Head Chef & crews shocked to see me eating my Bulla & also Ben & Jerry's ice cream on the galley floor of my explorer yacht (my fav b4 bedtime)!!! 😂😂😅😅
I’m amazed to hear you get the provisions shipped from the Netherlands. Is this due to cost / quality / reliability or a combination of these?
The quality compared to places like italy is completely different. The stuff from the Netherlands lasts longer for big charters. Its because they grow a lot in green houses.
Y’all are getting so good! Keep up the good work - I love ❤️ the galley videos! I’m tuning in from land locked Louisville, Kentucky USA 🇺🇸 wow 24 hour a day kitchen with professional chefs at your beck and call is amazing & very expensive- 500k for a vacation! Wow 🤩 do the chefs get tipped extra for all the hard work?
Well done, great video
Thank you !
Love the presentation style 😂🤣🤣🤣
Great video
So glad I subbed. Hello form Northen California.
Hi and thank you 😁
AMAZING !!!
Thanks mark!
Lol in the states we would say that Sean is a "Hot Mess".... maybe he would be great on stage with a comedy act routine? Love the videos!
Really interesting! Just before he talked about the shirt story, I was thinking, my gosh, that is the best looking crew I have ever seen!! Can't blame the women with guys looking like models!
Do you have all cuts of beef or do you have to get some items that you dont normally carry?
tell chef he's got almost as much bacon in that box as I've got in my freezer! you can never have too much bacon.
The more bacon the better
What food requests do you get from American clients that don't exist in Europe and how do you source that food?
Love a aussie chef😊
For the avoidance of any doubt, if I were in the cash position to spend €1m for a super yacht charter (which I am not), any decision on which yacht, would not be about layout, toys, experiences etc.
It would be based on the Chef.
Having said that it would be M/Y Arience or M/Y Loon. A conundrum.
I know which one we would choose 😜
thats a hard choice! You're right though, bad food can kill a charter experience.
A great great decision was just announced. Well done !!
I have watched a number of these Loon videos and I am amazed at how great the crew looks.
Thank you. We work hard which keeps us all in shape 💪
Isnt there a better way to bring supplies, luggage on board? I know you cant drag it on wheels as it may damage flooring, but is there any cart w/boat friendly wheels that can save time?
Not really. This is how most yachts do it. Many hands make light work of it 😎
So cool!
Very interesting video with the chef and to see the amount of food you need to stock! Question - do you get requests whilst cruising for tropical fruits? I live in Hawaii and LOVE papaya, mango, lychee, apple bananas, rambutan, etc. Can you get these fruits during your Med cruising?
We get all kinds of requests, and yes we do have a lot of tropical fruit requests that need to be flown in. We do try to eat as local as we can though when cruising specific areas
Seems like a long way to have a truck all the way from holland supplying you in south France. You would think with Monaco and all these other mega yachts ports there would be plenty of local suppliers. Just wondering
Im liking the black crew shirt. Nice
As of this moment (7/12/23; 10:39 CST US), this yacht is off the coast of Viticcio, Italy.
Where did the resupply take place?
The truck driver had the best comfy boots I’ve ever seen 😂.
Dan Bilzerian charter lol you gave it away with the ice bath lol am I right??? Must have been interesting charter with a a lot of tease on the yacht 🤪🤪🤪
Sounds like a riddle, buy how does it feel to feed the top of the food chain?
This is so much better than the stupid yacht "reality" shows on tv.
Saying "stupid" and "reality show" in the same sentence is redundant
@@woldrau777 For you it might be.
This is the real deal
After 2 of your videos, don't think I'll ever watch "Below Deck.." again. I started watching for the scenery & vessels & Capt Sandy (am a former Capt) but the drunken crew drama makes me mute the volume.
What a morning 😅
emotional damage...
Hey guys I am interested in applying for a deckhand job on any boat.and I would just like to ask for some advice if possible on how and where to look as a South African citizen?
Love the Channel team this Episode So so intreasting!!! its a Follow Share and thumbs UP*** best wishes Tc Uk
Thank you Tony!
Wow!! Team work Excellent!! Pamela in USA
Thanks, Pamela. Please watch some of our other video and check out our Instagram @motoryachtloon for daily updates :)
Do you use an Air Fryer?
Interesting that the chilled containers are opened and repacked in the open air on a wharf. Should it not be best to avoid temperature variations?
Im not sure if you saw the area where the fridge and freezer was but there is only enough room for a few boxes. We also can't bring cardboard or boxes on.
@@theyachtchefs Thanks for that.
I started following Super yacht captain youtube many moons ago on board AWOL when it was still AWOL. I still check in from time to time on how he is doing on his new adventures but I am glad I found some more Super Yacht content to watch. I really enjoy watching and learning and seeing the crew. some channels are just very boring but this one is very entertaining. Keep growing like this and making good content. Exciting to watch for someone like myself who may never get to experience such a thing.
Hey Chads,
Thank you for the amazing comment. We're trying to put out a new video each Sunday evening.
Also, please check us out on Instagram for daily updates. @motroyachtloon
Chef what was the name of some of the previous ships you have worked on, as you seem familiar?.
Arience maybe?
'ya, I'm gonna want an In & Out double double with extra onions.
And how does one get to work on a yatch? Any leads for chefs?
You are in summer in the south of France and you get fruit and veg from holland? I bet them Dutch lemons and tomatoes taste real nice!
Wait...no top 3 knives? LOL
Another awesome one guys, keep them motoring!
Hahaha, thank you !
I think that the wildest request for food I have ever heard of was, in the film "White Mischief"(set in the decadent "Happy Valley" set in Kenya during the 1920's-30's) where the actress Sarah Miles playing the character of "Countess Alice de Janze", asks a waiter, "You wouldn't happen to have a chocolate covered lobster would you..."?? LOL
A chocolate-covered lobster!! yuck
haha, thank you for the comment.
Do you use Ethylene removers in the fridge? I use them at home and the fresh produce lasts so much longer 😊
No i've never heard of these. Great idea though
Thank you for this! I had never heard of such a thing before, but seems like something to look into (further, I looked into it a bit after reading your comment)!
The make a huge difference as does a non oxidising atmosphere such as some expedition yachts use for F&V storage, the produce can last months not weeks.
Love the logistics required!
Gotta check it all though....no matter how reliable the cia is...always check. There are no details in high quality top notch service.😊
Can you do a video of the type of menu daily or weekly on the boat.
My food will come on helicopter but the guest, just like this !
Awesome channel ! Dont why i haven't seen it before??...watching vids on super yachts for a few years....more so in lock down lol. Curious, i know if a charter is say, 500,000 euros per week, thats just ship + crew. fuel, food and booze is extra, how does the ships staples get added to cost? sure the owner/management company would end up paying 🙂
Thank you and welcome 🤗
Great question. Before the charter starts the clients pay into what’s called the APA (Advanced provisioning Allowance) this is typically 30% of the charter rate.
From the APA we stock the boat with all the guests favorite foods, beverages and any other specific requests.
Also from the APA is all dockage, excursions, fuel used and any other expenses that may be incurred.
At the end of the trip we settle the account and if there is any funds in the APA remaining they are returned to the guest or rolled over into crew gratuity.
Thank you for the great comment 🛥️🥂