What It's REALLY Like Cooking For Guests On Board a Multi Million Dollar Super Yacht 

Brian Muston! What a great blast from the past! Thank you for those kind words my friend, time does fly. We had a great trip back then on Ionian Princess back in 2006! You don't realize earlier in life how fun it is to have people like you that remain friends over the decades! You're the man Brian! I can't believe we got to see each other by accident in Fort Lauderdale!

I have no doubt how amazing and delicious it must have been. Love watching a chef who is so passionate in pleasing!

@@jillr759 Thank you for saying that Jill!

So here's the thing; 1. When someone charters Arience for say $1m a week they expect nothing short of excellence and all the planning in the world does not make up for the anticipatory decisions of guests. Menus change, meal times change, whims need to be catered to. Rich people get what they want, when they want. What the channel didn't mention in this video is all the planning that went into designing a bespoke and custom menu(s) that would keep the client and his/her guests happy and fed. It started weeks before when sample menus were proposed, they went back and forth, food allergies and preferences taken into account and then a base plan for the charter was decided upon and agreed to with the rich dude/dudess. Then the provisioning happened and while he showed a magnificent crab at the end of its life, he didn't show the other things like rare cognacs, fine wines, champagnes, fresh flowers and cigars being boarded. So provisioning day sucks and is successful because Mr Chef is ensuring everything ordered was delivered and he's losing it with thoughts of what was missed or worse, what is not possible if rich dude asks for something not on the menu(s). Thanks for taking the time and showing how much you know from behind the scenes! Deliveries definitely give most chef anxiety depending on the trip. All trips are important but each of them have a different level of "we're going to get fucked" on this one. We don't have to deal with the cigars and wines thankfully on a boat like Arience but it's still stressful, especially the first couple of trips of the season. The planning is legit and I don't mind it at all. It does help things run more smoothly during the trip. 2. If rich dude is bringing kids it is then a whole parallel track - because happy kids = happy rich dude. Yes, even if it is pizza and chicken nuggets. 100% correct. No one like crying or pouty kids and if they love the food it's less complaining that the parents have hear on their expensive holiday. 3. While singularly (with the Sous) caring for and providing excellent catering for the rich dude and his guests, we must not forget the 20 (or how many they are) hungry hard working crew who are themselves, putting in 18 hour days. Yup, 17 crew need to be fed no matter what. We're used to it and we love the crew but it if the guests eat right on top of the set mealtimes of crew it makes life pretty difficult for us in the galley. 4. I'm not a rich dude and could only dream of a week on board, but I can tell you one thing - this Chef is one of the best American chefs on land, let alone floating. He's super impressive, talented, innovative, professional and deeply cares about his craft. He knows and understands that the way to true happiness for rich dude to spend $1m for a week is directly via the palate and into the stomach. The only comparable floating one out there is the Australian chick but that's another story. Hahaahaha thanks for the high praise Ian but there are a lot of chef out there with limitless talent. I'm just one of the chefs that happens to be able to post on social media. What about all the other ninjas that can't or don't want to post?! I'm one of many but thank you for your compliments. If I could, I would charter Arience based on the galley first. Did you hear this Dean ? Amen.

Thanks Yerachmiel. Yeah I'm sure I'll feel the same when I've called it a day and I'm watching someone else do it!

Thank you Catherine! I appreciate you saying that!

That's a really amazing comment and compliment, thanks for that.

Thanks M/Y Loon! I appreciate your channel as well! I'm sure I can be available for a special guest appearance. 😃

Well to be fair to you and your guidance counselor I don't think anyone knew 30 years ago how big the industry would blow up!

Thanks TheZenGuitarGuy! I subscribed to your channel as well. I do have a video editor, Jack, that puts these together for me. I just don't have the time as you mentioned I'm really busy with the cooking and filming. I do love to edit but I love the other stuff more so it's the first thing to go when I get pressed for time. Have a good one and nice to see you on here!

@@OliveOilandGasoline that’s very kind, you did not need to do that because this RU-vid channel is just music stuff that I do as a guitar player that I made with Musicians who I really like and respect. My videos that I work on are on completely separate channels, but I am happy to support your channel and its growth. You seem like a kind human being who really cares about what he does and wants to share something that most people will never get to see and I think that’s pretty cool! Good luck with your channel and stay in touch!

@@TheZenguitarguy All good my man, I try to support other creators as much as I can.

Definitely try it! I can't recommend it enough.

Yeah it's pretty incredible! Especially after the galley refit. There's a video on here about it.

Always!

Hahahaa thanks I'll pass that message on to the girls! I'm sure they'll appreciate the compliments!

@@OliveOilandGasoline Obviously, I don't know any of you personally, but I do know your onscreen personas, and each brings something different to your videos. Together you three (plus Tilly) are what Below Deck fans actually want to see. That show has an enormous viewership of people who DON’T like the show. But they keep tuning in hoping to see the lives of yacht crew members that travel, work, and live active, adventurous lives. They want to see YOU!

Thank you for saying that.

By you posting a comment it supports the channel massively! Thank you, thank you, thank you!

Oh yeah, I don't take jobs without. I already did my time using a home fridge for tons of people.

Thanks Gray Cee! I'm in this for the long haul. It's a bit of a mix of subjects, yacht chef, eating out, motorcycle vlogs. It's probably not everyone's cup of tea but that's the content I like making.

You'll own a yacht one day?

22 years in the game. It's been a wild one!

Me too! Check out this playlist for cooking techniques, ru-vid.com/group/PLZIKQgqYhsiGnJ0DgqkKMhOGEx6xb-kbc

Thank you for following along! It's great when people take part in the comments.

II think if we weren't a little anxious on delivery days and pickup days there would be something wrong with us.

Thanks for watching homie!

Thanks Mark, I appreciate the compliment!

Thanks for saying that. What you see is what you get. I don't see the point in doing a channel in any other way.

Thanks Daniele!

Thanks Mike and welcome to the channel. As you can see I respond to comments so let me know if you have any questions.

Thanks for saying that Robert! Lots more content to come.

What for?

Thanks for the compliment but I do have a video editor that helps me immensely!

@@OliveOilandGasoline I expect with the work schedule of a chef on a yacht, you likely wouldn't have the time to also edit videos.

@@panpiper it's a tough one because I do like editing but I have other things that need doing and it's the most realistic thing I should outsource to someone else.

Thanks Katie!

Thank you for saying so!

You're welcome. Thanks for commenting and liking our video. The whole thing is stressful from start to finish to be honest but yes certain menus are really hard to get out at the snap of a finger.

Thanks Renee!

Hahahahaha thanks for that. It's definitely not that fun to put a lot of work into something and have it not come out because of something unforeseen.

Thank your saying so in the comments! It really helps the channel grow.

Thanks Vera! You do get kind of used to it as the season moves on but there is a lot of anxiety in the beginning of the season, thats for sure.

Agreed!

Thank you!

Thanks Simon! The smoker is definitely worth it, not the best smoke rings for some reason but the flavor is amazing.

Thanks for that! It's really fun to put a better perspective than below deck does for people to watch.

What process exactly? What it's like with guests on board?

Thanks Wayne!

Thanks Susan!

Thanks Locky! There are more to come for sure!

Thanks Susan! Much more to come!

Thanks! I know your pain! Whenever I have to cook somewhere else I stare blankly at the primitive ovens and wonder why we still have these analog hot boxes with zero functionality. 😄

Thanks DogCoinBros! I appreciate you saying that!

I'm happy to be seen. Thank you for watching and posting a comment!

Thank you very much! These comments help out a lot!

Thanks Dennis. It's a challenge to get everything out while it's hot and film. The last dishes don't really get shown on camera because I'm trying to make people happy with food.

Thanks Lyuben for posting that! It's all about providing something for the audience.

Thanks Graham! I appreciate the comment!

Thank you!

I was pretty honest, not everything goes as planned.

Thanks Erik!

Thank you Cynthia!!! More to come for sure!

Thanks for saying so Doug G!!!

I'll definitely do it again! Check the link in this videos description for how to do it. All the information is from @maxthemeatguy

Yeah you're not the only one to say that. 🤔😄

Thanks for that Tiffany!

Hahahaha it is just for cooking. I'd get some good stuff from the chief stew if I wanted a glass. 😄

@@OliveOilandGasoline no judgments here

@@phildenegri2801 it's a brilliant way to store wine scientifically, zero oxidation. It loses massive points for not being a sexy distribution vessel. 😆

Thanks RRRRRAAAAAUUUUUUUUULLLLL!!!!!!!! How's Tallinn treating you!? Are you traveling again any time soon? I appreciate you commenting. All the likes and comments really help the algorithm, even more than a subscription. RU-vid recently changed everything so that big channels no longer have as much as an advantage as they did before.

❤️❤️❤️❤️🟢⛰️

Thanks Peter! I always appreciate the comments. It really helps the channel grow and it's fun for me.

@@OliveOilandGasoline Usually I comment when I have something to say. That tends to be often given that I'm notoriously opinionated and full of myself. 😉 Ocassionally I'll comment even if I don't have anything useful to say, with some sort of "at-a-boy" comment like above. Especially those latter are because I know it helps boost the algorithm. I also 'always' upvote any video I actually watch. This is both because it helps the channel with the algorithm and because it helps me to know if I've already watched the video.

Thanks! It is but it's fun too!

Thanks for the comment homie! Let me know if you ever have any cooking or travel questions.

Thanks Toronto! There is a lot more stuff to come!

Thanks for saying that Vladislaw!

@dowjones19 thank you for saying that!

I love smoked anything! I feel like it's primal and baked in from caveman days.

Thanks for saying so Greg, it helps the channel grow whenever you comment and hit the like button.

@@OliveOilandGasoline I know. I am in a similar place, growing my youtube gardening channel. On another note, spent years working in kitchens. Loved it when I was young. Happy now, to simply be growing my own food: herbs, veggies, and fruits.

@@gregbluefinstudios4658 I just subscribed! I'll keep an eye out for new videos and comment on them!

Thanks man!

Hi Timothy. It's a challenge for sure but once you get your head around it, it becomes more defined and realistic. Long hours though. There seems to be no way around that.

@@OliveOilandGasoline Agreed, some hotel hours were ridiculous,....but when you're young,...not a problem.

When you're older you work much smarter. 😎

Hello Jo from Perth! There's going to be some Australia content coming soon!

I think we crew find it more intriguing as well! It's fun behind the scenes!

I also want to go on a private charter! 😂

Thanks 666Hitgirl!

Thanks Alex, it was a fun video to make. I had no idea it would get so many views!

Yeah man!!!! Thank you all for making me your "American for the evening" and speaking English all night just for me. You guys were hilarious!

@@OliveOilandGasoline No problem!! It was a lot of fun :D

Let me know if you need an American in your crew this weekend!

@@OliveOilandGasoline For sure! I'll let you know if we go out!

@@tobiasgustafsson Yeah man, send me a message on Instagram and I'll come meet you guys.

Thanks for that!!!!!!

Thanks Keen, it was and always will be a hectic good time.

Hi Don, thanks for saying that. The bike stays wherever I left it so she's back in Bali. Dad's dementia has gone from very little to almost constant. It's a new phase of his condition that he didn't really need, none of us did. It's really unfair.

Welcome aboard! Thanks for commenting and following along! Nina is great friend of mine, she's awesome.

Thanks man! I wish I could somehow get people taste it on my channel. It came out really well. Once you have it prepped it can sit in the walking for a few days getting better and better until the day comes when you need to cook it.

Hello Titi S! Thanks for all of the compliments! You're funny! I'm guessing you were in Monaco for the Grand Prix and you flew in with your client?

Ddi you check out Quarantine Kitchen? ru-vid.com/group/PLZIKQgqYhsiGnJ0DgqkKMhOGEx6xb-kbc

@@OliveOilandGasoline yes, learned a lot, that’s how I found your channel. Just greedy and wanted more.

I'll try to come up with some more ideas!

Wow!!!!!!!! Thanks for the donation my friend!

You're the first person to do that!!!!!!!!

Thanks Kimpa!

Hahahaha, that's probably not possible.

Who is?

Thanks for the feedback, I can work on better audio for sure. The Insta 360 X3 is a new piece of kit and I've bought the mic jack for it.

That you did my friend! Its the best way to store cooking wine.

Thank you for saying that and commenting Ralph!

You think? I'll think of ways to work it in there without being too annoying. Those interactions with the channel including these comments really help tell the platform that people are liking the content.

No man, I was too annoyed at the situation with zero time to spare on top of that.

Get back on them!

Great question Brian. Guests come into the galley all the time. I've done cooking demonstrations and had some fun making ice cream with liquid nitrogen for a girls birthday party. If a guest wants to come to the galley and learn they're more than welcome! The problem is that life is better outside the galley in the sun enjoying all the water sports and amenities the yacht has to offer!

That would be such a treat.

😀

I had to look up Dandan noodles! They look amazing, I can't wait to make them. @maxthemeatguy has some really legit experiments and creations plus he's funny.

The walk in was plenty big enough believe it or not. Lots of bigger boats with way less.

@@OliveOilandGasoline I'm good at playing Tetris these days on smaller boats storage is minimal haha, looking forward to seeing you do that beef cap again, looked amazing the dedication to all levels of the process. The classic we want lunch now never helps too.

Thanks for writing @thenomadicchef! I'm familiar with Tetris as well. All we do is use the space we have to the best of our abilities.

I've been cooking food for 30 years since I was 16. You get used to it. 😃

It was a good time!