I'm consistently amazed at how all your courses come together at just the right time. I consider it an exceptional day when my eggs and toast come out at the same time. Really enjoy your channel. 😎😎
Nina, I was a restaurant/ hotel Chef for over 30 years, 12 of them as Chef de Cuisine ( classically trained ). And watching your vids really takes me back. Watching yourself, I see me in your eyes at your age. Nina. The most perfect moment for me was and still is, is watching someone enjoy something that I put my heart into. Didn't matter if it was staff or couverts, or in your case 'guests'. I absolutely loved my career. However the first time I tried to make ' Sauce anglaise ', well, the result was scrambled egg. Lol. Also, the one thing I don't have in the house, which I seriously, seriously miss ..Is a Robot Coupe. You're living the life girl, you get to play with all the toys, Me, you'd be lucky if I could get into the hotel swimming pool. Lol. Take care Nina, Keep up the good work, both cheffing and the vids. All the best to you.
Watching the prep of these dishes shows the talent she has. Just the volume of knowledge techniques and skills needed to prepare one dish is surprisingly more than you would expect. Adding to that the time management and planning is another layer altogether impressive. I will say this woman is definitely high energy and positive thinking to accomplish this repeatedly because I'm sure there must be complications constantly needing to be addressed and solved without the luxury of delay. I can honestly say I'm more than a bit envious of those who get partake in tasting her creations and I certainly hope they can appreciate the mountain of work behind the scenes to make each one.
I haven’t watched a CrewChef episode for a while now and I have to say that it’s very apparent that her skill level, artistry and imagination has improved tremendously!
These are so fun to watch, and your cool under time pressure is quite impressive. It sounds like we might be seeing a Nina/NautiStyles meet up soon! I love you on Loon, but is there a chance you may show up on their forthcoming Bering 75 someday??
@@timdavis1877 Nautistyles just posted a video touring Loon - seeing the ship especially Victoria's joy at finding some secrets. Seriously this boat has everything
Great vid! I remember doing brokers lunch in Antigua for a week. My menu was Jeremiah Towers "Eggs in Hell" or a tower of smoked salmon filled with sour cream, horseradish and egg whites with a "confetti" of peppers on blinis, or boned grilled quail with a warm hazelnut dressing on roquet salad, dessert was chocolate "fettuccine" with white chocolate sauce. We were definitely the most popular boat. It was so tough to get vittles back in the 80's early 90's on those boats. I'm an Aussie too, my last boat was super yacht Juliet. I've almost sailed the planet now. Such a fun life. Good job mate!
I’ve been watching your vids since long before the unfortunate (ahem) Yachtgate situation. 😭 You handled that professionally despite losing some of your YT livelihood! Seeing how Paul and Dean (and a social media forward yacht) invited you to join the dream team, the “other”owners must realize now that they fumbled badly. Their loss was Loon’s gain. Loon sets the bar incredibly high in the industry and I hope to see you and this team stay together. Best wishes to you and your crew for the long haul, I mean long cruise. 🎉
I always find it so interesting when a chef can take ingredients that I know I don't like, and incorporate them into a dish that makes me say, "Ooooo! I want to try that!" I am not a fan of beets, and yet I'm pretty sure I would have devoured the dish Nina whipped up with them! My compliments to the Chef!
😂😂😂 its hard not to binge watch Nina :) she is Amazing and has such a great personality that comes through the camera :) she makes you feel like your there in her kitchen sipping your favorite drink watching her cook :)
Nina! You always make my (our) day with your unbreakable calm. ( Honestly hope you edit it that way because to much calm can lead to boredom and you are the most, MOST! )Thank you for sharing ❤
I literally found your channel last night and I would just like to say that I am obsessed with everything about you and your passion for this job - and how it radiates through in these videos! It's a pleasure to see you share what you do, I'll be sticking around!
Making hard work look effortless is the ultimate attribute of a top notch master . All these multidiverse pure wholesome dishes created in record time are simply absolutely incredible !
It is wonderful to see the efficiency you have with the schedule you keep. Congrats on a excellent brokers lunch,it surely will lead to many future bookings.
Hi Nina. Keep inspiring us cooks/chefs with your videos! I've seen them all. Your guests/crew are lucky to get sourdough bread from scratch. Can you do a video with your tips/suggestions/strategy for sourdough bread? Starter feeding schedule, Hydration, baker's percentages, folds, rests, bulk fermentation, proofing, scoring, bake temp, bake time, etc?
Every time I see you turn out one of these amazing dishes it reminds me to do two things. The first is to eat something that doesn't come out of a can or a takeout(take-away) bag, and the second is to buy a lottery ticket. I'm not going to hold my breath on the second one but it is a harmless dream. Take care. 😎
Nina, am enjoying your videos, your'e always very concentrated and efficient in the way you prepare the food. Looking forward to more from you. Fair winds and following seas from Norway (Hans, 76 yo geezer 😊)
Amazing! In addition to the skills necessary to cook and set up the presentation, you have to schedule everything so it all hits the table at the proper time. Kudos to you, GF!
I could watch your talents endlessly! Everything about you is perfection from your good nature to presentation of this fabulous work of art you put out. Your bread is just superior! Wish I could come aboard for a week or 10!
Wow! What an opportunity to travel the world and present the best local ingredients, without budget constraints, en route. Few chefs could be blessed with that broad culinary exposure. Time to write a book, Nina!
So fun to watch all your creations come together…and you make it look seamless and easy! Thanks for taking us along with you and your team on a day in the life of a Crew Chef! Hi to Nauti Guys too!
Du bist eine echt geniale Köchin und super sympathisch. Es macht wirklich Spaß dir bei der Arbeit zuzusehen. Ich bin auch Koch und konnte schon einiges von deiner Kreativität lernen. Viel Erfolg und vor allem Spaß 😊
So happy to have found your channel ! its so much fun, creative and full of life :). Cooking is a work of art in your kitchen. Looking so forward to new episodes. Bon appetite !
I Find this just incredible. You have to be an over the top, high strung, type A personality. How do you find the time. Bloody EverReady Battery, you never stop. Shopping, Cooking, Filming, Editing. I'm exhausted just watching you. You operate in a world that goes right over my head. And you make it look so easy!!!! What an incredibly talented person you are.
@thecrewchef you have the sweetest energy and your wonderful personality is shining through in all of your videos. I’m sure it’s amazing to work with you and that you’re a great person to learn from!
Awesome episode! Loon passed me as I sailed around Great Isaac Light in the Bahamas several weeks ago….me on to West Palm, figured you for Lauderdale. I waved…at 0 dark thirty…..sure your Capt captured it on radar/ AIS! 😎thanks, Andrew
That lunch looked incredible. You nailed the balance of flavors and presentation. Impressing luxury brokers is no easy feat, but you clearly knocked it out of the park. Your ability to handle pressure and deliver under tight deadlines is truly inspiring. Can't wait to see what other culinary challenges you tackle next.
oh my hometown, ya gotta go to 15th street fisheries and try their gator, the floridian for breakfast and shop on las olas blvd and the best hoagies in town are found in lauderdale by the sea at laspadas, enjoy fun in the sun !!!
Your cooking always looks phenomenal. I enjoy your videos cooking with little adventure and ports. Your channel has alot of potential to get really big with regular video posting.
Haha I just noticed your already at 250k subs....I knew your channel would do really well from first few vids you posted in the beginning. I think I saw your channel around 20-30k subs.
You are definitely master at work… an absolute awesome watch.. keep being amazing… enjoy your break… looking forward to watching you in the med season in the summer 🔥🔥 xx
How awesome to see native Aussie finger limes getting highlighted for the world. Before I was vegan I used to love the Meredith’s goat cheese too, especially the one that came with herbs in it.
Love the energy, Love the passion, Its electric. Your cooking skills are on another level. Would love to hear a backstory about it in some future video. Keep going you absolutely rock Nina!
Lovely peek behind the scenes, thank you! Which book were you using for the vanilla tart recipe? Love the component breakdown photo. The lunch looked delicious!
