Showing posts with label St. Martin. Show all posts
Showing posts with label St. Martin. Show all posts

Thursday, February 22, 2007

On to the next challenge

Do, or do not… There is no ‘try’. ~ Yoda

I love a good challenge. I love working on yachts – it’s a new challenge everyday; coming up with new menus, new ideas, organizing, planning, provisioning, and the unexpected little things that are thrown my way – a weird ingredient, the market running out of something essential, striving to work more organized and clean each every day. It’s like playing a game. Plus, I get to wake up in a beautiful new location every day, what’s better than that?

Yachts ranging in size from 130 to 150 feet have 9 to 12 crew and charter for upwards of $150,000.00, plus incidentals. On a yacht up to about 165 feet, their will be one chef that cooks for crew and guests. Larger than that, there are usually two chefs; one for the crew and one for the guests. My objective for this coming season is to get on a Mediterranean bound charter yacht (or one that is already based there) within that size range. I want it for the industrial kitchen, really; and for the nice budget; and a charter yacht so that I can put a little more pizzazz into the food and have a little more fun showing off; and for the big, wide rimmed Limoges dishes. Hey, a girl has to have standards.

I know I’ll be working my butt off, but I’m ok with that given the right circumstances. There is a certain comfort in knowing that the guests will be getting off of the yacht, that the trip will come to an end - ticking off each day as the end comes closer, it’s a celebrated yachty past time, that and end of charter drinks of course. Plus, with charter guests, it’s different with each group. One group could be vegans, the next week they could be really into Asian, or on a special diet – that’s the sort of stuff that thrills me. Cooking the same thing for the same people all the time drives me nuts. Charter guests tend to be more open about what they will eat, they want the experience and the fun because they are on vacation, a vacation they paid for handsomely.

I’ve been taking my scuba certification courses this week and have my final dive tomorrow. Then, I’m jumping on a plane to Saba to stay at the Ecolodge do some real diving. I know that when I start looking it is all going to happen rather quickly. I’ve already been approached by agencies looking for my resume because they have lots of chef positions to fill. I haven’t even sent out a single resume yet and I’ve already turned down one job and been turned away from another that isn’t open to Americans. Come Monday I’ll get back to the job of job hunting.

Saturday, February 17, 2007

Burn y'ur cowboy hats...

Kean on getting on a yacht in the Med, I was excited when a friend of mine referred me to a captain that was looking for crew on a yacht already based there. We had exchanged a few emails and at least a phone interview seemed certain. But then, up came an email from the captain with an apology. The owners said, “No Americans”.

Ah, America, the country everyone loves to hate…

This was a striking phenomenon I heard about last season, yachts that would not hire American crew, but I hadn’t experienced it first hand until now. When I arrived in Fort Lauderdale in November about 40% of the job listings said “NO AMERICANS”. I asked around to captains and have gotten various answers:

1) American’s are more expensive to insure because we are prone to suing – some insurance companies, I was told, have clauses that will only allow one American crew member, or none at all.

2) We have a bad work ethic.

3) It’s a personal choice, Americans are loud and obnoxious, tend to be the trouble makers on the crew and don’t live/work well with others.

I’ve heard it first hand from crew that will not work on American yachts because they say the crew are lazy and too much to deal with. And sadly, I have to admit; I’ve been on enough yachts to know, there is some truth to that. It’s a tough nut to swallow, I’ll tell you that; especially for people like me who try and break the mold.

But, in our defense, I do think we are probably scrutinized a little more closely as well; but only because foreigners admire us so much and want to be just like us. So, behavior that may be ok by one nationality, say, like hooliganism by British footballers, long considered a sign of enthusiastic allegiance to their favorite football clubs and widely accepted and appreciated by the British general public – would be considered “loud and obnoxious” and frowned upon if the same behavior were exhibited by Americans. And what about zee French? They’ve practically legalized a poor work ethic with their government sanctioned 35 hour work weeks and a month of holiday a year. And dare we even mention the Spanish and Italians? They take naps in the middle of the afternoon for god sake! What kind of a work ethic is that? Americans have a work ethic; we’ll sacrifice our holidays, vacation, marriage, family, and physical and mental health for our jobs. I know people that wear the fact that they haven’t taken vacation in two years like a badge of honor (sadly, that will never be me. Me, of such weak constitution and poor work ethic). We’ve built a nation where families can’t afford health insurance or to have one parent at home to raise children because we love to work that much! All those European nations, they’re just taking a siesta because we’re doing all the hard work for them… Lazy slogs, I tell ya’. They’re all a bunch a lazy slogs.

And about all that suing; it’s really only because American’s have such a strong work ethic and put such importance on quality of life that we sue people. I mean, come on, if you’d worked a little harder to protect everything so that any and all foreseeable accidents or uncomfortable situations could be avoided, or if we just allowed showdowns and then people could just shoot it out... Or perhaps if we could just shoot all those lawyers and Washington lobbyists... oh wait, never mind.

Ok, well, I will keep my opinions to myself. Life goes on, there are many more yachts out there that are open to me and that are going to the Mediterranean, and this just makes me only want to double my efforts to not fall into the stereotype.

But if anyone with EU citizenship would like to marry me for, say, a nominal fee – I’m available.

UPDATE: After speaking with another captain I learned that it would cost him an additional $10,000.00 to insure one single American crew member just as delivery crew - for 1 week, not even a full time crew member.

Saturday, April 08, 2006

Bring in the FEMBOTS!

Our Michelin Star chef was cryogenically frozen back in 1967 and, upon Great Britain going through a culinary renaissance in the late ‘90’s, was defrosted to battle his nemesis, the evil Dr. Evil in the great culinary theater of Iron Chef. After foiling his archenemy's plan to reveal the secret ingredients for their cook-off, our chef banished Dr. Evil to the cold recesses of space in a giant spaceship replica of Paul Prudhomme.

But alas, Dr. Evil returned to Earth and invented a time machine which sent him back to the ‘60’s and allowed him to steal our chefs mojo, leaving his food totally and utterly SHAGGLESS!

British Intelligence (is that an oxymoron?) has recruited me to work as their secret-undercover agent to travel back in time and rescue our chefs mojo!

Will our International Girl of Mystery be able to recover the chefs mojo? Can she get all his bits and pieces working again? Stay tuned...

Thursday, March 30, 2006

Time Flies When You're Drinking Rum...

Well, I got the job that I had previously written about – as sous-chef aboard a 175 foot motor yacht heading to the Mediterranean. It is a $40 million dollar yacht, privately owned and can be chartered for a mere $230,000.00 plus food, beverages and incidentals… There are 14 crew and we will take up to 12 guests – so each guest has 1 and 1/14th crew member waiting on them; including someone to unpack your bags, a Michellin star chef, and little ol’ me at your beck and call… On the yacht you will find gold and Lalique fixtures right down to the toilet bowl brushes and doorknobs! The dishes are Lamouge porcelain, the glassware is Lalique, the beds have duck down comforters and Egyptian cotton sheets. There is a sky gym with a 360 degree view, a hot tub, pop-up flat screen tv’s in almost every room (plus a “Personal Viewing Area” in the master bedroom), a massive dvd and music collection and top of the line hi-fi equipment. Should you decide to actually get off of the boat – there is scuba equipment, two speed boats with water-skiing and wake-boarding equipment, a hobbie-cat, a laser (single-person sailboat), kayaks, mountain bikes and a ton of other toys… And the great thing is that the crew gets to play with the equipment when we aren’t on charter.

The galley is quite big, probably close to 12 ft. by 15 ft. or there about with granite and stainless countertops; a combi-oven which can be used either to steam, roast or a combination of both (it is also a convection oven) which is excellent when you are cooking for large groups of people. We have a walk-in refrigerator and freezer and a 6-burner induction stove. Most of the boats that I have worked on have electric stoves which are complete junk. But the induction stove is definitely the best stove I’ve worked on in the boat world and out.

Induction stoves look much like electric – smooth, glassy top – but are as responsive, if not more so than cooking with gas. An induction stove has a power coil that produces a high-frequency electromagnetic field. The field penetrates the metal of the cooking vessel (a pot or frying pan) and sets up a circulating electric current, which generates heat. The heat generated in the cooking vessel is transferred to the vessel's contents and nothing outside the vessel is affected by the field and as soon as the vessel is removed from the element, or the element is turned off, heat generation stops. This means that you if you leave a spoon next to the stove, it won’t ever catch fire. If you leave the stove on, but there is no pan on it – nothing will ever burn because there is nothing to generate an electrical current. It’s really quite amazing. I can get a large frying pan smoking hot in less than a minute and I can bring a large pot of water to boil in less than three minutes. Also, the handles of the pots and frying pans never, ever get hot and the kitchen doesn’t get too hot either because their is very little residual or excess heat being given off.

Our crew quarters are very comfortable. There is a large crew lounge with a kitchenette (the majority of the food comes from the galley, the kitchenette is for midnight snacks, etc.). The stews do all the crews laundry so if I drop my clothes off in the morning, I get them back the next day washed, drip-dried, ironed and folded. We have satellite internet access, satellite tv and satellite phone so basically, we can surf the web even in the middle of the ocean. Our rooms are actually built for human size people instead of midgets like the quarters on the other boats I’ve worked. I have adequate closet cabinet space and a nice size bathroom and my roomie is a really cool girl from Australia, a bookworm and a runner. Our captain is British and a real joker, always having fun with the crew. I went out with everyone on Saturday night to bid farewell to the sous-chef that was leaving. The captain dragged us all out on the dance floor and did something he called dancing but it was more like Repoman vs. Bruce Lee (YIKES! I hope he never reads this!!!). As we were dancing to bad 80’s tunes, he said welcomed me to the boat and guaranteed me that I would never get a warmer greeting on whichever boat I went to next… Our captain has a house and wife and baby in Antibe, France, where our boat will be based out of for the summer and he promised us a big crew party.

Oh yes, so we’ll be based in Antibe, France for the summer and we leave for France on April 28th. We have about 6 charters for the summer, our first one being in Monaco for the Grand Prix and then we’ll be doing the French and Italian Riviera for the season. I can’t wait to see the markets in the south of France and Italy. I have a feeling the season is going to be spectacular.

We’re on charter presently in St. Barth for the St. Barth Bucket – a big regatta – really just an excuse for people to party and go sailing. But who am I to complain, our charter guests are taking us all out on their sail boat!!!

Cheers everyone, more soon…

Wednesday, January 18, 2006

Mis En Place

Pronounced “meez en plauss” and French for “mind in place”. One of the first terms you learn stepping into a professional kitchen…

Breakfast:
Chocolate Chip Pancakes with Powdered Sugar and Strawberries
Egg and Cheese Sandwiches
Spinach, Pepper and Feta Frittata
Banana Bread
Fruit Salad

Lunch:
Curried Chicken Salad with Apples, Dried Cranberries and Pistachios
Green Salad with Mangoes, Fennel and Ginger-Lime Vinaigrette
Naan Bread

Dinner:
Warm Shiitake Salad with Oranges, Bamboo Shoots, Water Chestnuts and Citrus-Miso Vinaigrette
Chefs Selection of Sushi – Lacquered Salmon, Crab and Avocado Hand Rolls, Spicy Tuna Rolls, Tuna Sashimi
Flourless Chocolate Cake with Mango Coulis and Vanilla Cream

Today was one of those days – breakfast stretched on forever, everyone wanted something different, and nothing was going as it should. There were slip-ups, spills, my flourless chocolate cake cracked, and it was just a generally annoying day. I was preparing for two new arrivals to the boat - the parents of the owners already on board - and I was getting a sickening feeling in my stomach that things just weren’t going to go well. I’ve had my menus for this charter planned out for over a week and I had already ordered my provisions and done my grocery shopping as we’re going to be in Anguilla for a few days where there will be no grocery shopping (to speak of) available, when I came to learn this afternoon that one of the guests arriving doesn’t eat meat, which completely throws off what I had planned. This compounded by the arrival of a new crew member yesterday that also doesn’t eat meat, another crew member that doesn’t eat fish, another crew member that doesn’t eat anything, and the two children of the owners that only eat food that is white (bread and pasta), beige (peanut butter and bologna) or purple (grape jelly). But such is life being a yacht chef…

Sushi was on the menu for our guests for this evening. Sushi doesn’t take an incredible amount of preparation but it can be tedious and in order to make it look spectacular and appetizing, rather than sloppy and potential hazardous. It takes focus and organization and until today I haven’t quite felt like I’ve had the focus and organization that I need to be working on a mega-yacht, such as the one I’m on, and be putting out the level of quality that I personally want to be putting out…

The kitchen I work in is really tight and I began to feel “station creep”, something taking up every place on the counter, ingredients spreading far and wide. I really needed to pull myself together or the kitchen, and potentially dinner, was going to turn into a disaster. I looked around and thought about all the restaurants I’d worked in; if any of my old chefs saw me now they’d tell me to stop what I was doing and clean up my station - of course they would use much more colorful expletives and in a pitch that only dogs could hear – but you get my drift. I wasn’t thinking like a chef, my mind and my prep were all over the place.

A few years back I was asked by a friend to assist one of her friends (another chef) with a catering event. Upon arrival, my friend and I learned that the dessert for 150 people, which was supposed to be served in an hour and a half, was a complete disaster and totally un-servable. My friend was a pastry chef and the first thing she did was make everyone leave the kitchen while she and I spent the next 15 minutes (which seemed like an eternity) cleaning and organizing. Once the kitchen was clean and she had a grasp of what state the situation really was in and what ingredients she had available, she made a few phone calls to her sister who then ran to the grocery store for some ingredients, picked up some baking equipment from my friend’s house and brought everything to us. Then, my friend began delegating tasks to everyone; in an hour and a half we had completely recreated 150 desserts almost from scratch. Waiters were leaving the kitchen with plates of dessert while we were pulling the final batches out of the oven – but it all worked out seamlessly and the guests had absolutely no idea of the fiasco that had taken place.

I think about this every time I sense an impending disaster in the kitchen. It’s impossible to think if there is a mess, and you can’t focus on the problem because focusing on the problem isn’t going to put food on the plate. You have to become totally solution minded in a kitchen, especially on a boat where it seems like change, unexpected situations and disaster is lurking around every corner. So I stopped what I was doing and cleaned the kitchen, then took a break for five minutes. When I came back, I began setting up a station just as I would have if I were working in a restaurant - and just like that, everything started clicking and coming together. Before I knew it, it was time for “service” and the show was on. Even my presentation improved and the guests were gushing after dinner about how much they enjoyed everything and how beautiful it all looked.

Like an epiphany I realized what I needed to do and how I need to work to be able to enjoy what I was doing and not completely lose my mind. I thought I was organized, but in order to cook on a yacht, I have to be 100 times more organized – and extremely flexible. The nice thing about working on mega yachts is that there is a good budget for provisioning and menu planning, not that I can go completely crazy – but there is a lot of room to be flexible and to stock the boat well which is key when handling unforeseen situations and being well prepared, but I have to be able to deliver on their expectations too. Also, in provisioning for a charter I’m learning that I have to think a week ahead because once when we’re out motoring around to different islands I may not be able to get to a store for three or four days, and on many of these little islands around the Caribbean you just never know what you’re going to find; limp, anemic produce, poor quality meat, no herbs, and sometimes not even milk or eggs.… It takes a lot of planning…

So, all in all, I’m really happy that this is my first real mega-yacht experience because the captain has really been showing me the ropes and explaining how the business works. I’m being thrown into the fire and learning what the real mega-yacht world is all about. It’s a lot of work, but it’s also fun, really, really fun…

And leaving that other boat was the best decision I could’ve made.

The Owners Arrival

Dinner:
Seared Tuna Steaks Crusted with Herbs de Provence and Served with Black Olive Tapanade
Himalayan Red Rice Pilaf with Toasted Almonds, Orange Zest and Fresh Herbs
Medley of Baby Vegetables

Buttered Pasta and Frozen Vegetables (uncooked – served frozen!)

Cheese Cake with Warm Blueberries
Chocolate Chip Cookies

The owners of Prodigy arrived today, a very nice couple from Georgia with their two young daughters. The girls are cute as buttons; the nine year old is lanky and tall with blond hair, blue eyes and very smart looking glasses. Her six year old sister is shy but funny, still wrapped in a layer of baby fat, with a thick blond main of hair. She’s witty and mature for her age and you can tell she’ll be a real firecracker when she grows up…

I was given a list of the eating habits and food preferences of the family before they arrived; what kind of coffee they drink and how they take it, what they like for breakfast, what they don’t like, etc. The girls love frozen vegetables – frozen – literally. They gobble them up right out of the bag! I asked the girls what other foods they liked and the nine year old announced to me that she was a vegetarian except for a few particular meats. As she was saying this, my initial thought was that that is pretty astute for a nine year old to decide that she wants to be a vegetarian. As a kid, I don’t recall every having a choice in what I wanted to eat at supper time, I do however recall some very late nights spent sitting at the dinner table because I didn’t clean my plate… I asked what meats she did like to eat and being a chef and familiar with all the different categories of vegetarians there are (avo, lactate, avo-lactate, semi-with-fish, etc.) I figured that she would say something along the lines of fish or chicken. But no, this little lady has created a new category of vegetarianism all her own. She’s an Oscar-Meyer-Bologna-and-Hot-Dog-Vegetarian and occasionally she’ll eat fish sticks and chicken nuggets… Her mom and I had a good laugh over whether bologna and hot dogs actually constituted ‘meat’.

Sunday the grandparents arrive and we’ll be heading out for Anguilla and St. Barth.

Thursday, January 12, 2006

New year, new boat!

Crew Dinner aboard Prodigy:
New York Strip with Ancho-Lime Butter
Grilled Vegetables with Balsamic and Fresh Basil
Roasted Garlic Mashed Potatoes

There was an article recently in DockWalk magazine about boat design and how crew quarters were usually given whatever little space remained once the interior was designed, and usually that space was tight and cramped which is unfortunate considering that owners and guests usually stay for only a few weeks or a month and the crew live aboard the boat full time… Nothing could exemplify this more than the quarters I am in aboard a 150 foot power boat (a.k.a. “plastic fantastic”, dubbed by the sail boat crowd) that is spacious and luxurious with all the amenities and yet the quarters, which I share with the stewardess, require entry through a small hatch at the bow of the boat, and climbing straight down a latter into a room that is no more than 6 ft. x 8 ft., fitted with two bunks, a minute closet, and a set of two tiny drawers. But it’s a trade off; the crew and the captain all seem really nice and the boat is beautifully maintained…

I’ve been hired for a two week charter while the other charter chef is on vacation, though there is a chance of the position going permanent. The captain aboard right now is also a relief captain as the permanent captain is on vacation for four weeks. Ironically, the relief captain was once actually the captain of the boat that I just left so she was sympathetic to my plight. And, the crew and everyone I’ve met so far in the yachty world all speak highly of this boats regular captain unlike when I mention the name of the boat that I left last week.

This yacht spends its summers in Rhode Island. On the passage to the Caribbean, the captain made stops in Florida, the Bahamas, and the Dominican Republic allowing the crew time off to go diving and even telling them they had to get up one morning at 6am to work – but then surprising them with a day off and tickets to an aquarium. Now that’s a good captain! The boat is used privately by the owners, but is also chartered. The boat has a scooter, Jet Ski’s, a canoe, diving equipment, and snorkels, etc.

We pick up the owners tomorrow in St. Martin and then head to St. Barth and Anguilla, weather permitting. It’s been a little stormy the past few days, and the seas are rough outside the marina so we’ll have to wait and see.

I landed this job just two days after arriving in St. Martin, and since I’ve had three other job offers. One I refused because I’d heard that the captain couldn’t keep his crew, lots of turn over, etc. and two others I am still speaking with. One would be a charter boat heading to Nantucket in the springtime and the other is a charter boat heading to the Mediterranean. I’m hoping to get on a boat to the Med…

 
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