http://www.boatinternational.com | April 2016PHOTOGRAPH: RODDY GRIMES GRAEME
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ixteen-hour days, tiny galleys and some of the most demanding
customers in the world – being a chef on a superyacht is no easy
task. While the likes of Marcus Wareing and Alain Ducasse
have perfected one style of cuisine, with a team of chefs working
underneath them, yachting chefs work alone and are expected to
produce exquisite food from any corner of the globe – while in any
other corner of the globe.
Jacks of all trades and masters of them all, from producing
Michelin-star-worthy feasts to recreating grandma’s meatball
recipe, there is no request too far for the best superyacht chefs.
This level of skill was demonstrated at the chefs competition
during the Antigua Charter Yacht Show in December 2015,
where 29 chefs battled it out in three categories to be recognised
as the best in the business.The theme for the competition, sponsored by Boat International,
Laurent-Perrier, Bacchus Divine Wines, Liat Quikpak Express
and National Marine Suppliers, was a three-course luncheon from
around the world, but with a Caribbean twist.
Over a three-day period, 90 dishes were prepared and more
than 23 countries were represented, including courses from
Peru, Greece, Cuba, Sweden and New Zealand. While some of the
countries chosen were those native to the chefs, many were not.
Having to cater for guests of differing nationalities and preferences
on a weekly basis means these chefs are undoubtedly some of the
most flexible in the world.
So how do you ensure that you remain at the top of your game,
across so many techniques and cuisines, while also being at sea?
We spoke to the winners to find out.Winners of the culinary competition at the Antigua
Charter Yacht Show share the secrets of their successTHE MAGIC
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