@@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’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.
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!
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👍
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 !
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.
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.
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.
@@motoryachtloon any way you can provide us a couple of nuggets. This way we can live vicariously through you. 1. Pics of some of the dishes and 2. Locations updates (not sure of privacy laws) or just images.
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 ??! 😐🤨
One of my favorite meals was while I was working on a yacht refit in Makkum Holland. My coworker and I were the only Americans in town and the yacht's chef from Germany made us Thanksgiving Dinner. Still one of the best meals I've ever been served to this day. She hooked it up!
i love the teamwork aspect of these crews, seem like they always get a long well, i imagine that's part of the recruitment process making sure they vibe well with everyone
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!
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.
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.
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
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.
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. 🤙
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.
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! 🙌🏼
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!
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.
Great peek behind the scenes. Tremendous admiration and respect for the care and service your team delivers. All the treats and tips are no doubt well deserved.
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.
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?
"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.
that boat costs 20-30 million per year to run (not including most of the fuel and food)... when they charter out yacht they hardly break even much less make money.. chatering only helps to cover some of the expenses associated with owning a yacht.. it is definitely not a money making venture.
@@jordanmcgregor8540 lol man this boat costs 70M, if it would cost 20-30M per year running it, nobody would buy it... Jeff Bezos's yacht costs 25M per year to run, and his yacht is 500M yacht... This yacht probably cost around 5M/yr to run... And they pay that in 3 months of chartering, the rest of the year is a money making machine. If this yacht would cost 20-30M per year to run, simply you wouldn't maintain it for 3 years at all, just use it for 3 years, dump it, and just buy a new one for 70M, do you see how pointless your comment is?
@@jdalbion well running means maintenance, fuel, harbor costs, (Monaco could already 100K per F1 week), transfer US/mediteranean crew, so things sum up because also something is happening for the money and people are paying for it
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!
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)!!! 😂😂😅😅
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 !!
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!
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 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
We hold boat stock and charge out per items including dry goods, meat, fish and frozen. Then we do a big fresh fruit and vegetable order that the guests will pay for.
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.
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.
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
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 🤪🤪🤪
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.
A quick question comes to mind: do you always manage to eat all the food? I'm thinking of fruit and vegetables. If not, what do you do with the leftovers?
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
It seems so bizarre that all food is sorted and repacked on the ground, at the dock and in the sun. Surely it would make sense to do that indoors, in a more ergonomically friendly way and then taken to the dock to be loaded. I also assumed on a ship that size there would be a service entrance specifically for loading and unloading to minimise the size of the bucket line. Interesting look behind the scenes!
For such a big yacht i would have expected, that there is an easier way to store the goods. You must pack everything in boxes an walk over the half ship?
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?
I would assume the people that charter the boat fill out requests ahead of time so you know kinda what to expect, would I be correct in assuming that...
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
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.
The staff and yacht cost are more expensive
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.
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. :)
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.
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!
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 !
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.
In the military we say"KPs OUTSIDE"!
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!
@@theyachtchefs
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!
@@motoryachtloon any way you can provide us a couple of nuggets. This way we can live vicariously through you. 1. Pics of some of the dishes and 2. Locations updates (not sure of privacy laws) or just images.
Holland, not only great yacht builder, also superb supliers for yacht chefs.
Proud to be Dutch
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 ??! 😐🤨
One of my favorite meals was while I was working on a yacht refit in Makkum Holland. My coworker and I were the only Americans in town and the yacht's chef from Germany made us Thanksgiving Dinner. Still one of the best meals I've ever been served to this day. She hooked it up!
i love the teamwork aspect of these crews, seem like they always get a long well, i imagine that's part of the recruitment process making sure they vibe well with everyone
And you all are genuinely nice people!
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!
RIP to them both! 🙏
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.
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.
Without a shadow of doubt, this is the best SuperYacht YT channel at the moment.
Thank you :)
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
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.
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.
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. 🤙
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.
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! 🙌🏼
What an amazing crew! Glad to be part of it!
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!
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.
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"!
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 peek behind the scenes. Tremendous admiration and respect for the care and service your team delivers. All the treats and tips are no doubt well deserved.
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!
Great content & love the positivity, and honesty. It’s refreshing
Really enjoying the videos and look forward to seeing them when they drop 😎🇦🇺😎
Thanks for the support !
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.
This is definitely a CHARTER I would go on...if I could AFFORD it! 😎
Lucky Sea Dogs
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 🤣
I checked Instagram, it was Dan
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.
Geez, I cant wait to start a deckhand course and start the yattie life, you guys got me into this🤙
very cool!! good luck :)
"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.
that boat costs 20-30 million per year to run (not including most of the fuel and food)... when they charter out yacht they hardly break even much less make money.. chatering only helps to cover some of the expenses associated with owning a yacht.. it is definitely not a money making venture.
@@jordanmcgregor8540 lol man this boat costs 70M, if it would cost 20-30M per year running it, nobody would buy it... Jeff Bezos's yacht costs 25M per year to run, and his yacht is 500M yacht... This yacht probably cost around 5M/yr to run... And they pay that in 3 months of chartering, the rest of the year is a money making machine.
If this yacht would cost 20-30M per year to run, simply you wouldn't maintain it for 3 years at all, just use it for 3 years, dump it, and just buy a new one for 70M, do you see how pointless your comment is?
@@jdalbion well running means maintenance, fuel, harbor costs, (Monaco could already 100K per F1 week), transfer US/mediteranean crew, so things sum up because also something is happening for the money and people are paying for it
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..
Lots of Saffers - love it!! Followed Dean from Yacht Arience - great job chef
What a morning! Team work 🙌
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
Good documentation, Dean and MY Loon! We Supply Yachts is an amazing provisioner, they provide the best products and services that side of the world.
The dumb waiter joke was awesome. You know your business.
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 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 💪
As of this moment (7/12/23; 10:39 CST US), this yacht is off the coast of Viticcio, Italy.
So viewers - what major VIP guest were on board??
Dan Blizerian
AWESOME VID, GREAT SMILE, LOVING THE ENERGY!
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.
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!
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 !!
AWESOME video ! Super interesting . Mark (Toronto) 💙
That’s a great insight. Thank you fellas.
Very interesting video. A peek inside. Thanks
Love your content! 😃👍🏻❤️.
'ya, I'm gonna want an In & Out double double with extra onions.
Well done, great video
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.
Great video guys! Make Dean take his top off for every video.
Hahaha, you're always welcome in our comment section Brennan
@@motoryachtloon I will haunt these comments for the rest of the summer. 😄
Just because you like to be naked on camera doesn't mean everyone does! :)
@@groet508 Hahahaha, good call! To be fair Dean opened up this can of worms. I blame him.
hahaha it would get less views...
That request had everything to do with food lol,you were on the menu chef😋😂.
How do you account for how much food and drink guests use and bill them for it?
We hold boat stock and charge out per items including dry goods, meat, fish and frozen. Then we do a big fresh fruit and vegetable order that the guests will pay for.
Love watching your show
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.
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!
Interesting video - many thanks. How do you ensure you are not bringing unwanted insects on board with the supplies?
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.
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!
Can you do a video of the type of menu daily or weekly on the boat.
Im liking the black crew shirt. Nice
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
Great job you guys !!
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 🤪🤪🤪
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.
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!
Great video
Fine dining is great and all but a lot of times nothing beats some burgers, pizza, wings, hot dogs, chili dogs. Just my 2 cents
honestly thats 70% of the clients we get. when you have all the money in the world and eat at fancy restaurants alot you just want comfort food.
That is mostly american clients no?. As a french, I wouldn't want hot dogs, wings or pizza 🍕 😅😅, more like quiche, salads, cheese plate or pastas. 😅
@@andreandree4384pizza, burgers and hot dogs are food that is liked by most people in every country
I've had chili dogs on my mind for weeks. Going to ignore the cardiologist and have one soon.
You must all be fat af 😂
A quick question comes to mind: do you always manage to eat all the food? I'm thinking of fruit and vegetables. If not, what do you do with the leftovers?
90% gets used. We can feed the crew whatever we like and its usually things that might go bad to keep stock rotating.
Give it to the mermaids I guess
There must be homeless people somewhere on the boat to give it to
What a morning 😅
emotional damage...
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?
Masterclass👌👌
Question for the Kitchen crew: Have you ever received requests for cow's tongue, shad roe, sweet breads (Thymus gland), pate de foie gras?
Tender crane should be able to drop a container of smaller size, than a normal 1 TEU, direct into the yacht.. load on land, deployed into the ship
It seems so bizarre that all food is sorted and repacked on the ground, at the dock and in the sun. Surely it would make sense to do that indoors, in a more ergonomically friendly way and then taken to the dock to be loaded. I also assumed on a ship that size there would be a service entrance specifically for loading and unloading to minimise the size of the bucket line. Interesting look behind the scenes!
So glad I subbed. Hello form Northen California.
Hi and thank you 😁
Used to load provisions onto our submarine…All day loading everything like this but it would have to last up to 60/70 days 😮👍🏻🇺🇸
The truck driver had the best comfy boots I’ve ever seen 😂.
For such a big yacht i would have expected, that there is an easier way to store the goods. You must pack everything in boxes an walk over the half ship?
Crew comfort isn’t exactly a priority when catering to people who pay half a million a week for charter
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 :)
Sounds like a riddle, buy how does it feel to feed the top of the food chain?
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?
I would assume the people that charter the boat fill out requests ahead of time so you know kinda what to expect, would I be correct in assuming that...
Yes that’s correct
Wait...no top 3 knives? LOL
Another awesome one guys, keep them motoring!
Hahaha, thank you !
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
My food will come on helicopter but the guest, just like this !