Yacht Chef Q&A - your Q's answered! ft

Рет қаралды 172,412

Күн бұрын

Finally! A yacht chef Q&A video! Thanks to Kamikoto for sponsoring this video! Get $50 off on any purchase with
code CrewChef. Go to www.kamikoto.com/thecrewchef and help support the channel.
Go check out Brennan's channel for his epic Sourdough recipe - / oliveoilandgasoline
List of questions:
What is a yacht chef salary?
What happens to the leftovers?
Ever had picky crew member who one eats simple food?
Who's the better chef?
Who washes the dishes / pots / pans etc
What happens if a charter guest demands something and you don't have it onboard?
Favourite cheffy tool aside from your knives?
Is it common that one chef does ALL the cooking/prov/ accounting/ cleaning?
Most adverse environment - climate / down crew / equipment malfunction
How does weekend food work?
Yachts have movie theaters- do we make popcorn for them and how do we make it taste like a movie theater?
Do you use a rice cooker?
If the chef isn't there on the weekend are the crew allowed to come into the kitchen and cook for themselves
Do you take meals the same time as the rest of the crew or do you use gobble whenever you can?
Do you make cakes for the crew?
How much crew turnover is there onboard?
How long do you typically stay on a boat?
Yachts vs high end restaurants?
How much crew turnover is there in the industry?
Yacht vs high end restaurant?
Whether at shipyard or at sea do you have power constraints where you can't use the ovens etc
Professional & personal opinion of a thermomix ?
Opinion on crew dietaries?
Are the guests friendly and do you hang out sometimes?
Do you have to wear certain shoes onboard?
Since you have such an active job, do any Yacht management companies pay for personal like massages, physio, gym membership?
Weirdest animal you have ever cooked?

Пікірлер: 274

@kishawnraymond1154 Жыл бұрын

Engineer here : I love that 'we eat simple food because our work is complicated '👏🏾👏🏾👏🏾👏🏾

@human3769 Жыл бұрын

for sure

@TakeNoneForTheTeam Жыл бұрын

Much, much, much better Q&A than 99% of channels. Excellent job!

@OliveOilandGasoline Жыл бұрын

Boom, thanks Michael!

@austingrisham7479 Жыл бұрын

Two such charming people. You're reminded again and again in this video how hard chefs have to work.

@OliveOilandGasoline Жыл бұрын

Thanks Austin, my hands agree with you right now! Achy.

@groovetrain397 Жыл бұрын

Yeh cos they get a shitload of money!!

@toddhoward9890 Жыл бұрын

You two are a dynamic duo! Keep up the combo productions!! Lovin it. Really dig the “ask me anything.” Definitely do another! Also “Shchetcherrzz” ! 🤣

@OliveOilandGasoline Жыл бұрын

😆 Shchetcherzzzzz 4 life!

@OliveOilandGasoline Жыл бұрын

Thanks Todd, we legit have fun doing these videos together. There's a lot jokes and laughter off camera that seem happen when we're not recording.

@tittyskillet3413 Жыл бұрын

I love Nina. She’s so cool

@vincelardner330 Жыл бұрын

Thanks Nina and Brennan for the excellent rapid fire Q & A.

@chippyjohn1 Жыл бұрын

Lol, I'm an engineer and laughed. I'm not a fussy eater, just don't need fancy meals to be happy. Have been told I am fussy and don't appreciate extravagant meals, I just don't enjoy seeing someone stress over something that will only last a few minutes.

@teejhaybayer316 Жыл бұрын

Lovely episode Nina. Glad to see another perspective and learn something new.

@arthurvanderpoorten4008 Жыл бұрын

Love to see the content together again! Always looking forward to new uploads :D

@OliveOilandGasoline Жыл бұрын

Thanks Arthur! We always have a good time. Good banter, back and forth.

@imnotkosher444 Ай бұрын

Great video!!! Great Q&A!!! I will look up Brenan"s Channel! You two were a "charm."

@hamradiojim6788 Жыл бұрын

Outstanding!! THanks so much for all the insights.

@jimmyjenkins9240 Жыл бұрын

Very enjoyable! Great energy from you two!

@michaelboso9355 7 ай бұрын

Rarely have I watched a Q&A ep all the way through. Every question is relevant, the editing is knife-sharp, and come on: such genuine people! I believe every word you say. So rare these days. Thanks!

@Cbiskit23 Жыл бұрын

I love these videos, keep em coming! Shout out to you guys and all the crews out there taking amazing care of their guests

@dklop4233 Жыл бұрын

I love these. Brings out another side of you. Keep exploring the travel, family, shopping. You are the best.

@johnmcdonald5998 Жыл бұрын

Just an absolute joy to listen, learn, and watch! Thank you both for "doing what you do!"

@aliceybarra6148 Жыл бұрын

Very interesting and an eye opener to learn a little bit on both of your experiences. Thanks for sharing!

@johnclark5148 Жыл бұрын

Absolutely loved this Q&A. You guys were brillaint

@allenleigh5201 Жыл бұрын

I like how hardworking, focused, and dedicated you both are with your jobs.

@OliveOilandGasoline Жыл бұрын

Thanks for that! It takes time to get good at it and after that a passion for it to get through the insanely long hours and difficult situations we all get thrust into.

@jager6863 Жыл бұрын

Must have more Tilly, LOL. Thanks Nina for all the great videos.

@jonboyer4601 Жыл бұрын

Bravo to you two! You are a blast and have great chemistry in your profession! A true pleasure to view and listen to and learn from. From an old Commercial Fish Boat (and Restaurant) Cook in Alaska/Washington.

@licenseddeath Жыл бұрын

love love love the videos thanks, on my way to Brennan's for the sourdough!!!!

@codywaltz9329 Жыл бұрын

Great work! Keep doing collaborations!

@brianwickstrom8759 Жыл бұрын

That was good. I enjoyed that conversation. Thank you.

@deanflet973 Жыл бұрын

Good Morning From Lake Tahoe California. Love The Q/A On Your Channel.😎👍

@genestatler2514 Жыл бұрын

That was fun!! You two are great at Q&A!!

@OliveOilandGasoline Жыл бұрын

Thanks Gene!

@RoadhogRNA Жыл бұрын

Wow i was having breakfast watching this and it was outstanding Thank You Both so much!!!

@OliveOilandGasoline Жыл бұрын

RoadhogRNA, we appreciate you watching and commenting.

@thomasw5430 Жыл бұрын

You two together are hilarious. Great Q&A! So many great questions answered.

@OliveOilandGasoline Жыл бұрын

Thanks Thomas!

@luciagarcia5821 Ай бұрын

Great job

@woolymittens Жыл бұрын

Great video Nina!!

@richgetz Жыл бұрын

This was super fun, thank you!!

@chrishodgson3433 Жыл бұрын

You guys are a hoot together!

@robertscranton8293 Жыл бұрын

Love it !

@ajsonstegard5729 Жыл бұрын

Love love love. When is your cookbook coming out? You have inspired me in the kitchen❤

@davidallen9526 Жыл бұрын

Lovely to see your shining face. It was interesting to get different views and opinions that (in affect) span years of knowledge and experiences. Well Done.

@marvindebot3264 Жыл бұрын

Thanks, that was actually a lot of fun.

@Keegan7156 Жыл бұрын

Very enjoyable...2 great people to spend time with

@OliveOilandGasoline Жыл бұрын

Keegan! Thanks!

@Gdraven1 Жыл бұрын

Loved the Q&A. Very informative and fascinating. I hope you two will do another one in the near future.

@OliveOilandGasoline Жыл бұрын

Sure, what would you like us to talk about?

@Gdraven1 Жыл бұрын

@@OliveOilandGasoline - oh my, I'd have a thousand questions (I'm an author researching yacht crew life for a future fictional story and want to be accurate in my character portrayals and job descriptions), but to limit it to a few: 1) Who takes over galley/cooking duties if the chef gets too sick to work that particular day? Is it the crew chef? If there's only a sole chef, who temporarily takes over the role? 2) How do you handle menus when charter guests preferences for a particular trip are extremely varied? Do you serve multiple different main entrees for each meal? 3) Are there certain dishes/foods that are popular with guests and repeatedly requested? Thank you so much for doing this! I've been religiously following OO&G, Jared, Nina, and Dean's blog for insight into yacht crew life, especially in the galley. It has been incredibly helpful, and I truly appreciate it.

@Bio-Lina Жыл бұрын

I genuinely liked this Q/A

@jessiegoss3712 Жыл бұрын

Food is a lot of work for sure. Lots of people involved with the food industry. From the farmers and ranchers, fishermen. Governments,cooks. Chiefs, garbage and more. Just thinking about it can blow your mind. Your really into foods and the preparation and cooking as well as preserving it. Your worthy of your pay no doubt. My brother has two Cafes here in our area. I work for him and if I'm working I eat free. Wonderful people work hard each day to serve people in our area. My sister in law really does a great job planning meals . I almost always eat the daily specials. It's most of the time something I want.

@jeffreytejada3090 Жыл бұрын

Long Time No SEE...I'm glad that you are back WOOT WOOT!!!

@lexnite22 Жыл бұрын

Thanks for answering my question! And some great questions from others too.

@ericklinder3451 Жыл бұрын

Your videos are so very interesting to watch. The casual nature and presentation in these videos is engaging. -The food presentations are pretty good too. ;)

@villageblunder4787 Жыл бұрын

Questions asked and answered, a pleasant change.

@jhwk1970 Жыл бұрын

Thanks! That was great.

@cbhlookout821 Жыл бұрын

Great interview 😄

@thebabyelmusicarchives7204 Жыл бұрын

Regarding the Thermomix.... It's all about the TM31. Forget the TM5, TM6.... I feel as a PREP machine in any kitchen, the TM31 is still king. No stupid screens, no stupid locks.... no stupid USB sticks. The damn thing just works. 12 years with mine and still hasn't needed a service bar changing the lid seal. Get two. $400-500 for barely used ones nowadays in Australia. SOOO DAMN GOOD!!

@Tony-InLosAngeles Жыл бұрын

Very fun!!

@Phillydrumsimc Жыл бұрын

Great show ,good job!

@Chris-xj4kk Жыл бұрын

Interesting to listen of the life on charter yachts. I have been at sea for 24 years on a super ferry. It is a different life from land based employment, although I have thoroughly enjoyed my career and I love my scheduled time off! Great Q&A!!!! Cheers !!

@abrahamk9 Жыл бұрын

A new video! YAAY!!!!!

@seantwomey396 Жыл бұрын

Good questions. How do you keep menu items interesting and different when cooking for the principal all the time?

@filmcrew3531 Жыл бұрын

Thank you again for another great video, Q&A for the wins! I hope one day again to work on boats... sigh.

@alihopley Жыл бұрын

Superb , keep them coming guys 🤟

@OliveOilandGasoline Жыл бұрын

😀

@terrykeever9422 Жыл бұрын

Great video.

@cribbage1686 Жыл бұрын

You guys are a hoot!!

@OliveOilandGasoline Жыл бұрын

🦉🦉

@tg.garloo4271 Жыл бұрын

It's so good to see you back. What if any salary bump and or crew perks might persuade you to accept a position on a private yacht as opposed to working charter? I get that private yachts mean no charter tips, but I assume the working conditions must be easier and the position cushier to accommodate the loss of tips.

@prankishsquire2663 Жыл бұрын

I was a private chef for ten years, no matter how wonderful they are, or how much you love the family, OR, how great the pay, ten years of being bored to death, they always eat the same things. They do love the new and exciting dish now and again but never for parties.

@tg.garloo4271 Жыл бұрын

@@prankishsquire2663 Ok, I can understand a 10 year stint might become a grind. But for a few seasons ???

@prankishsquire2663 Жыл бұрын

I have to admit it had it's perks. My favorite of the children was a picky eater and Dad wanted steak and salmon at every party. But I made some lifelong friends among the staff and guests.

@OliveOilandGasoline Жыл бұрын

It's the hustle, putting on a show as a team to show these guests the best time possible. The tip is part of it but it's not enough of a motivator to get good at it. You've got to PUSH!!!!

@DSwecker 10 ай бұрын

that Dude is a class act, love your stuff

@AM-ni3sz Жыл бұрын

Thanks

@robertgreene7653 Жыл бұрын

nice to see you again, i hope we see you more often.

@andreaswalther7682 Жыл бұрын

Nice one, enjoyed this little chitchat

@paratyshow Жыл бұрын

👍☑ Good episode Nina, Tks!

@icepatrole7222 Жыл бұрын

sweet video loved it

@stevengaskill6515 Жыл бұрын

Another great video, thanks for sharing beautiful 🤩

@mikeharry2509 Жыл бұрын

Super cool video.

@glennskala8262 Жыл бұрын

Wonderful and engaging , very enjoyable . My son likes to bake bread , I did send him Brenans bread making video . he appreciated very much .

@stevenryle5709 Жыл бұрын

wonderful

@robertpoore3431 Жыл бұрын

Awesome great channel to watch

@thomasdecarlo8543 Жыл бұрын

Very cool … thank you

@artmartdc Жыл бұрын

You both got me smiling again!

@OliveOilandGasoline Жыл бұрын

Thanks Marten!

@ZukoMbewu Жыл бұрын

That was fun to watch :-)

@forthrightnight 8 ай бұрын

Yep, yep, yep. Very good.

@climatixseuche 3 ай бұрын

Brennan is a star :)

@TheBlaugrau 2 ай бұрын

best channel ever. TOP

@OliveOilandGasoline Жыл бұрын

Hi Nina! That was so much fun! Let's do another one only about fondue!

@RandomGuyRandomNumber Жыл бұрын

How about addressing the issue of promoting a massively over-priced and deceptively marketed brand of kitchen knife when as professional chefs, you are fully aware of their abysmal quality ?

@fredmyers503 Жыл бұрын

Great video as usual. and thanks for answering my questions! I make popcorn at home all the time. I need to find a video or will have to look up how to do it on the stovetop!

@TheLittlealice16 Жыл бұрын

Hey Fred! Hope its ok to reply to you - for stovetop popcorn: - get a saucepan that has a lid to it - add popcorn kernels (generally only enough to cover the base of the pan in a single layer as a good rule of thumb, otherwise it overflows) and a decent amount of neutral oil - I always add the kernels at the same time as the oil as it means they heat at the same pace and reduces the risk of burning - put the lid on and med-med/high heat depending on your stovetop - give a little shake every so often WITH THE LID ON - once the pops slow to every 2-3 seconds, remove from heat and wait for a 30 seconds or so (off the heat!) before removing the lid - put in a bowl whilst still hot and add whatever seasonings you want! thats my technique at least and the one I swear by!

@fredmyers503 Жыл бұрын

@@TheLittlealice16 sweet thanks a ton I will have to give it a go!

@MrAlubenco Жыл бұрын

as a cook, landlocked... I've never noticed until you've both mentioned eating. I've noticed depending upon workload just how much I more I should consume. Thank you.

@prankishsquire2663 Жыл бұрын

I cooked rattle snakes and aligators. Love ya both!!! I have two knives from my favorite chef's apprenticeship, 1918-23 in Paris. I have a kit in my camping gear, a kit for the bakery, one for the hot kitchen, another for the garden manager/butcherie/fish and a briefcase full of tips and nails, combs and spreaders But still I would love that Kimiko set!!

@SaYeager Жыл бұрын

Awesome

@bobothree Жыл бұрын

Didn't think subject was interesting. Really enjoyed it.

@ziff5739 Жыл бұрын

Heyya Nina I watched that older video with you and Tilly and that amazing Kamikoto set. While I'm no chef, I do appreciate a great set of knives. Will you put together a video on how to properly sharpen a valuable set of knives like the Kamikoto brand? People who invest in nice cutlery shouldn't be afraid of possibly ruining them by using an improper sharpening technique. Luv ya, and thanks! 😘

@ericsmedstad1175 Жыл бұрын

You can send them off to be sharpened or search for a "Tormek T-8" video on KZfaq

@brettdonovan Жыл бұрын

Good luck for September Nina

@stevenckaroly Жыл бұрын

When I was a navy cook, I'd eat a one-bowl meal many days. Dip into one of the kettles, finish that, then dip into the next, etc., all when I had time to pause for a minute.

@cristianfamigliuolo Жыл бұрын

Ha ha ha for sure is not an Italian Crew! I cook the eggplant parmesan alone, fish, lasagna and gnocchi together with fresh pasta.

@boehmlauren01 Жыл бұрын

As a person who has a dairy allergy, I always feel bad about it when trying to cook for others. I was recently on a cruise as a guest, and it was a horrible experience to find something that I could eat. Many of their solutions were just salads and it ruined an entire solution.

@evercuriousmichelle Жыл бұрын

Yeah, salads every meal is the worst! I have food intolerances and allergies too and it sucks. I get that the chefs have to cook for a large group so they can't be accommodating but it still sucks to be left out and seen as "difficult." I prefer to have control over my food for that reason, so for example, I'm going to a work conference that is fully catered and requested that I be allowed to provide my own food. It's more work but I know that no one will accidentally cause me to spend the night on the toilet (fortunately I'm not anaphylactic). I think that most chefs aren't creative enough or knowledgeable enough to be able to cook without a staple ingredient, to me the sign of a excellent chef is one who can cook a creative, delicious meal for someone with food intolerances.

@JCrook1028 Жыл бұрын

@@evercuriousmichelle " I think that most chefs aren't creative enough or knowledgeable enough to be able to cook without a staple ingredient" - Then they are not a chef, they are just a cook.

@grondhero Жыл бұрын

You two work well together. The Q&A was informative. The only thing I didn't like was the Kamikoto sponsorship. I am keeping an eye out for knives to gift for my brother (he's in charge of a kitchen at a high-end restaurant), but the Kamikoto are implied to be authentic Japanese, but they're made in China using Japanese steel. (A few red flags in their advertisement for me.) Aside from that, I liked the video and look forward to your next one.

@RandomGuyRandomNumber Жыл бұрын

I share your sentiments both on the video and Kamikoto sponsorship: Kamikoto (a meaningless word in Japanese according to the USA trademark filing) is owned by a Hong Kong based company called Galton Voysey Limited. Galton Voysey Limited also owns "Deal-Dash" - a penny auction website with a chequered history - it's worth a quick Google... Most of Kamikoto's knives are made in China out of low grade budget steel (it's actually "420J2" which has a maximum hardness of only 56 HRC and is typically only 50 to 52 HRC. Real Japanese knives have edges of 60 HRC) with the cheapest form of single bevel blade. But you will have a hard time finding any of that information amidst the reams and reams ofJapanese "tradition" and "artisanal quality" waffle on their promotional material. "Honshu Steel" is just steel made on the island of Honshu, the main island of Japan, but acording to Kamikoto, this is a sign of quality and exclusivity. However, Japan, like every other country, produces a wide range of steels of varying quality and utility. 420J2 is quite resistant to corrosion, but is otherwise suitable only for the lowest end knives - AliExpress sells kitchen knives made of 420J2 for less than 10 bucks, for example. The list price of the three knife box set given to the Yacht Chef in this video is $1,295 - or $ 432 per knife. Continual sales of up to 85% off list price, paid for reviews and a large band of influencers and a big social media presence all indicate a hype brand without any real quality to back it up. Read their website and "reviews" carefully to see what they are NOT TELLING YOU before buying elsewhere. Such a shame that this otherwise excellent KZfaq channel is promoting such dubious business practices.

@kurtjohnson3917 Жыл бұрын

I was an exec chef for several years, then in overall facilities management of hotels, nightclubs, etc. I really didn't hear about yacht cheffing until I was pretty much done with the biz. Wish I would have known when I was in my 20's .

@deantheot7296 Жыл бұрын

Good job Nina! Fun video with excellent incites :) but there were a lot of obvious stops and restarts, which begs the question: "what did I miss?" and thanks to Brennan for participating. Thank you and take care

@Someloke8895 Жыл бұрын

Well timed ambulance siren there, when talking about Allergies xD

@tsbloom Жыл бұрын

Great video!! The best way to make a bunch of poached eggs is sous vide. Heat the water to 63 degrees C, put the eggs in the water for minimum 30 minutes, maximum 2 hours. Use eggs as needed.

@prankishsquire2663 Жыл бұрын

Correct. But...

@OliveOilandGasoline Жыл бұрын

Meh, they kind of look like shit. I still prefer the old way.

@GeoffFav Жыл бұрын

so good, geoff from Melb.

@hennagal7360 Жыл бұрын

Treat to watch 🙂

@Nokenify Жыл бұрын

Give us more. It's not a question. It's a demand.

@yayhoo8848 Жыл бұрын

You both are very charismatic people like you could be entertainers.

@OliveOilandGasoline Жыл бұрын

Burlesque dancers?

@yayhoo8848 Жыл бұрын

@@OliveOilandGasoline That's a great idea for your next episode!

@OliveOilandGasoline Жыл бұрын

@@yayhoo8848 uh oh. What have a done?

@jwall62 Жыл бұрын

Brilliant episode - but you need to get back on board! Hope you are enjoying life.

@someoneunknown3391 Жыл бұрын

Are you back working on a yacht full time?

@carnivoreblues1331 Жыл бұрын

Great video! I am new to your channel and have a few questions. Are you still editing/converting older videos and uploading them from a ship that asked you to pull them down? Also, one of the first things I noticed about you was your biceps! haha. You look terrifically in shape, could you do a video on when you workout, how you workout and differences between when guests are on or off and between private/charter yachts differences if any? I've been curious about that since I watched you the first time! Ty for sharing.

@DL-wm5qu Жыл бұрын

Why aren't the refrigerator shelves equipped with rails? Telescoping square tube with a swivel on one end, so it can hang out of the way, and a latch on the other end. Simple, really.

@dafrasier1 Жыл бұрын

Who can enter the galley? New Restrictions? boat size ? Food safety. yes I am retired and view too much youtube stuff. "08.08.19 Spin" me going in circles. Bering 145 Nautistyle, the bering guy said something about new restrictions. ?