One of my favorite quotes' states, "Amateurs practice until they get it right. Professionals practice until they can't get it wrong." You are a true professional and it shows. Cheers.
I'm a retired schoolteacher. This video reminds me off the 'professional development' I had to do on a regular basis to retain my certificates. You have a great attitude, that's what I enjoy the most about your videos!
No. It sounds like a way of an official body scamming people out of money. She is already a qualified chef. I'm puzzled as to at this stage what is she having to prove? That she can bake bread on a ship instead of land?
None of your subscribers had any shred of doubt you would come prepared and pass the certification, you are such a skilled chef! Honestly I would expect lots of yachts would love to have someone with your youtube skills on board as a part of their brand building and marketing. (And I do really half expect to see you working in TV in the future if that was something you had an interest in)
Wow! A lot goes into be certified!! I really enjoyed learning what you did during the certification process! It was fun seeing everyone working in the kitchen. Congratulations on passing!!! Love from Vermont
No. It sounds like a way of an official body scamming people out of money. She is already a qualified chef. I'm puzzled as to at this stage what is she having to prove? That she can bake bread on a ship instead of land?
I'm waiting for the impounded Russian super yachts to come on the market so I can get a good deal. As soon as the transaction is completed I'm going to reach out to this charming chef to lead the culinary team on my new yacht. Smart, skilled, charming, and easy on the eyes. What Oligarch wouldn't want to enjoy her fine cuisine.
Congratulations Nina. I wish you all the success in finding your next venture. Looking forward to seeing some new videos on which ever vessel is lucky enough to have you.
No. It sounds like a way of an official body scamming people out of money. She is already a qualified chef. I'm puzzled as to at this stage what is she having to prove? That she can bake bread on a ship instead of land?
Best of luck job hunting Nina. Any vessel will be lucky to have you. Great to see a chef who believes they never stop learning, and isn't "afraid", or arrogant enough, to not re-train 👍
Chef, great job! You are truly qualified in all areas of excellence. When I am able, I am coming after you to serve on my future vessel. You are my number one choice if available at the time. Good O’. 🐻🙏🇺🇸🇺🇸🇺🇸🇺🇸
Congratulations! Always rewarding to get the certificate after lots of hard work. Love watching you cook. Never tire of it. Shhh...I even try and reproduce some of your dishes when you give indepth discriptions and video. Trust me, my cooking could NEVER compare to your skills. Thank you for taking us along on your journey.
Congratulations! and best of luck! Looking forward to watch your new adventures as a crewchef! Hope the new yacht allows you to keep on with your channel!
I love the natural and honest style of your videos and presentation! It’s so nice to see somebody so happy with what they’re doing, and taking us along for the ride, thank you for that.
Leith’s sure looks a world apart from my day in a different century…. Thanks again for sharing your experience Nina. All my best in the hunt for your next adventure on the high seas!!
Outstanding! Doors are open now that were not, before! The world is your oyster and we eagerly look forward to our favorite crew chef's adventures on board, again. Congratulations!
Props to you for being eager to learn something new. Even if there’s a good chance that a large part of any given culinary course would be familiar to you, if you can pick up a tip or two, or if something inspires you to give your own twist to the mundane, it will have been worth it. Plus, especially for someone heading back to the job market, it’s good to get some practice cooking while being pressured by people who aren’t your loving friends and family.
I've got my fingers crossed for you Nina. This certification will unlock a world of opportunities for you. I'm so looking forward to being brought along with you on all of your new adventures!
I would suspect she has already gotten offers, and the more general cert was needed to be able to pick from multiple. Other charter yachts will welcome what her last boat shunned. Because when someone is thinking about chartering the boat she works on.. they ARE going to watch her content.
@@redwolfexr Her last boat did not "shun" her. She went over this. She gave notice and left the boat due to wanting to work a rotating schedule. if you don't know what you're talking about please do not just invent garbage to post.
@@JCrook1028 All the re-edited content to remove the boats name from her videos begs to differ. Dunno what term you want me to use... It may have been somewhat amiable - but they obviously told her not to associate their boat with her content. You can take that how you want.
@@JCrook1028 Unless she was the one that decided to take down all the content that included the boats name - -then they have shunned her free publicity. ALL of her content had to come down, immediately. I would imagine it was WEEKS of work to re-edit everything. That means ALL of her metrics got reset, too. I picked that specific term carefully - and didn't imply anything else. Her new boat will WANT that publicity, it will be a major consideration when she is hired. She was rather quiet about the specifics in the one video she talked about it. Almost like she had an NDA.
Congratulations! Now I know why they refer to it as the culinary arts! Excellent video too! Please keep it up as this window into your experiences is a real treat!
From all of your previous content, I proclaim that you could be an instructor and authority to impart your vast knowledge to others. Is there a ship's version of Michelin only with anchors instead of stars? If so, you are 3 anchors aweigh!
I know two physicians, one a vascular surgeon, who went back to Cordon Bleu to become chefs. The food doesn’t sue you if you botch the recipe and the hours were actually better as a chef!
Amazing, I was not aware that you had to have credentials to work as a ships chef. Always amazed at how your food is presented. I was only ever on US Aircraft Carriers soooo, but no matter what, the ships mess specialists had plenty of food to feed 5000 people.
Many, many years ago I lived in London working in the Insurance Industry. I lived in Hostel on the near East of London. Many of the people were actually studying and testing for their engineering and captain's certifications.
Congratulations!!! I'm sure you passed with flying colors(really hope this is the right expression xDD) And YES!!! Can't wait to see you back on board!!! Also you really can make any content into an interesting content :-) It's almost a gift, although I'm pretty certain you work really hard on planning and editing the videos. You make it seem like it's effortlessly done :-)
We all knew she would pass with flying colors... though the examiner might have been tempted to say otherwise just to get a second plate of her delicious food ;-)
Brilliantly presented inside view of the world of luxury yachting and real lifestyle of the crews. Glad I found your channel. Well done, the harder you strive, the more you’ll reap the benefits. Best wishes from S’Wales, UK.😁👍
Well, even tho you cant film inside the yacht in your official capacity, you can still film on your personal time outside the yacht…Even pictures of the outside of the yacht…Anything in plain public view is film-able. Good luck, Nina. Cant wait to see your next mission.
Congratulations on your certification! If this is like other channels, this is probably weeks after the event, and hopefully you have already selected a wonderful position! Fair winds and following seas! And as always, stay safe out there!
Fantastic video Nina and glad to see you again. Couple of questions: 1) 5:45 - I have that type of knife at home and having problems cutting with it. What is the best way to use it and with what foods? 2) Doesn't Australia have a yacht chef's school like Leith? Not taking anything away from this school but it seems like a long way to travel to get this important cert. I would think that Australia is a nautical enough country to have a school that could offer this type of training and cert that would be internationally recognized. Finally, some video ideas: 1) knife skills, and 2) plating tips. None of these could take the place of actually attending this school (or a few others) but I think you would be great at covering some basics and tips in a 8-10 min video. Thanks and good luck job hunting!
I'm not a chef - but I cook. What problems are you having? If it's cutting things like potato or fruit, and items are sticking to the blade, then you lift up your wrist and drag the point through the food. Or there is rock chopping, tap chopping etc - each technique is different for a different problem! Certificates are usually not recognised outside of their jurisdiction. I have an airline pilot's licence from Australia - but to fly the same aircraft under a UK registration I had to re-test for a European ATPL.
1) No idea sorry, 2) Think she covererd this, she wanted an MCA issued certificate (Maratime and Coastguard Agency in the UK) as it was widely recognised.
Looks like you have a Japanese Santoku style knife. It has a flat edge so use more of an up-down chopping method, rather than a fluid rocking motion to cut. If you use a rocking motion, keep it to the back part of the blade. It is designed to be best at slicing, dicing and chopping, it would be easier to make uniform slices or debone with a Chef's knife.
It appears to be a santoku style knife, although perhaps a western made santoku. It is basically a Japanese version of a chefs knife. Some have more of a drop point than the one you see there on the video, including mine which are Japanese. I mostly use mine in a straight up and down chopping motion as well as the rocking and gliding motion that you saw in that short video clip. If you are having issues it’s most likely due to the knife being either low quality and dull, or just dull. A dull knife is less effective and MORE dangerous since you have to use more force and worse technique. I agree with you on knife skills since a lot of people seem to lack them. When I was learning how to cook and butcher (home cook and hunter here so I need all those skills) I RU-vid’d knife skills basically and practiced them while cooking. Slow at first but then it’s engrained in your muscle memory and that’s just how you do things and get faster. If you have a knife shop nearby you can go get your knives sharpened; you can also send them off to online vendors who will send them back razor sharp, and you can buy several wetstones and learn how to sharpen them yourself - although I suggest doing this to cheap knives first while you’re learning. Hope that helps at least a little
There is also the possibility that it was actually CHEAPER due to VAT rebates. In AU she would have to pay the full VAT, in UK she may be able to have it billed to a foreign corp - which dodges VAT. I had a similar case 25 years ago where it was cheaper to take IT courses in the UK, due to the location in the USA it was almost half as expensive to fly to London as it would be to where the course was in a smaller town in the USA. Plus it was "full board" in the UK, and included ALL transfers. It was EASILY 30% cheaper. This was for CISCO.
Love your content and videos! They are well made and always a favorite of mine to watch. Congrats on the cert and looking forward to seeing you on the sea again. Also, here’s a pro tip from a photo / video guy for dealing with the flickering lights… When you’re in a room with LED lights that flicker on your camera, you should try to lower the shutter speed (1/60 or less, rule of thumb..). The reason you get a flicker is because the LEDs are actually pulsing really fast (faster than we can see, but not so fast the camera can’t). You probably will have to compensate with other settings (eg: crank down the aperture to 5.6 or more) so the image isn’t too bright. Not sure what camera you’re using but I hope it helps! If you have specific questions about that let me know!
I love your videos. It’s lovely that you understand there’s always more to learn. I 100% agree with you. The day I stop learning things is the day I stop living. It looks like a fun time at the plating class. I’d love to do a class like that. A few years back I was hoping to take a day long course at CIA about sauces. Maybe someday I will! You’re inspiring. Thank you for sharing your journey with us.
I am envious of your chef skills. You also have a calm and confident temperament for a cook on a boat. OMG there were some horror chefs on "Below Deck". I love watching all your videos from New Zealand.
G,Day Chef, Always gotta get another certificate.....Very Maritime. I couldn't help but think how muck like a vessel the galley was.........NOT! I recon they should set it on fire to do the CoST (STCW) at the same time. Call it the BBQ assessment! Scotty Master NC MED II.
I'm fortunate in having no real time concerns since I'm only cooking for 12-20. Mostly my only crunch is having to clean two carts worth of dishes beforehand.
Awesome video Nina, such great content! Always super inspired after watching your vids so thank you!🙏 You're the best in the biz.. can't imagine how anyone wouldn't want to hire you!! All the best :)
