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Introduction

post #1 of 3
9/26/06 at 5:09pm
Thread Starter 
Hi everybody. I am a chef on a 130ft. private motor yacht. I cook for five crew and up to 16 guests. I've been in yachting for about a year and a half...before that I was just a waitress. I am addicted to watching or listening to the food network channel. Glad I found this website!
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post #2 of 3
9/26/06 at 6:18pm
Hi Boatchef and welcome to Chef Talk! I'm sure your position isn't a common one among members here, but then- you never know. Set this site as a favorite and come here often to stay connected to the culinary world beyond the gunnels of your world.

Do you get to use exotic ingredients from your ports of call? I once saw a show on Discovery Channel (I think) about Super Yachts fitted with marble, rich woods, crystal this and that and a chef who gets to provision the galley from all kinds of interesting places.

Visit often to share and learn! We'll look forward to your participation.

Regards,
Mezzaluna
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post #3 of 3
9/27/06 at 8:58am
Thread Starter 

Port of Call Provisioning

Actually that program you saw on television is quite accurate (the marble, intricate wood, never leaving a crumb or drip while you're cooking and of course the great local spots to provision). There are only fifty thousand people in the industry and I would estimate only three thousand of those are chefs. Even if they aren't on this website yet the others are quite helpful as well...after all....food tastes the same on any table. Thanks for your cordial welcome.
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