IamA Chef on superyachts and have cooked for some of the richest people on earth, AMA!

What's the most ridiculous use of money you've witnessed?

This wasnt on a boat i worked on, but a friend of mine worked a charter for a Saudi billionaire and he tipped each member of the 15 man crew a brand new mercedes s class.

So what's your most ridiculous tip been?

2k for 8 days. Not too crazy but after my salary too made for a pretty good month.

The entire concept of superyachts is a disturbing waste of money. They cost hundreds of thousands (some millions) per month to operate and pollute at an astounding level.

Currently I am employed as a cook on a tug boat. I make an acceptable carnitas taco, as well as a mean pot of chili. Can I be your sous chef?

I haven't gotten into the realm of yachts big enough to suffice a sous chef. Its a one man operation. I am the dishwasher the cook and the chef.

Here is me making a Caprice salad on a big boat [IMG]http://i.imgur.com/vKKALDP.jpg[/IMG]

Surf and Turf: [IMG]http://i.imgur.com/bw7x2jY.jpg[/IMG]

Proof its me: [IMG]http://i.imgur.com/PuXsaRE.jpg[/IMG]

Do some people call Caprese salads "Caprice"? Honest question, never seen it spelled like that before...

No. I spelled it wrong.

The generic sprig of rosemary! Hello 80s! Remember, if you can't eat it, don't plate it.

Hahaha i know. I had a mountain of it in the fridge and it was the last day of the trip. I said fuck it, may as well use it. Its not without a purpose, the odor is very pleasant when the dish is put in front of you.

What's the most working-class item you've had an absurdly rich person ask you to prepare? Do Saudi princes ever eat Hot Pockets? Any billionaire CEO's with a weakness for Kraft dinner?

Fish and Chips as well as cheeseburgers get requested pretty often. I worked for a billionaire once who literally dipped everything in tartar sauce.

What's the most requested entree?

Usually its whatever can be caught in the water where the boat is.

Who does the fishing?

Sometimes the guests like to do fishing excursions or the deck crew will do it too. The boats i work on are big enough that they usually have a fishing boat in tow or in the garage.

in the garage.

Jesus. I don't have a garage for my car, let alone a garage on my boat that contains ANOTHER BOAT.

I have seen boats that carry a submarine, fishing boat, speed boat, inflatable utility tender, and a bunch of jet skis.

I remember a story about Roman Abramovich's new yacht that was the most expensive in the world (at the time). He had a submarine and I believe his boat (part of it) could withstand a direct missile hit.

Some arab guy outdid him recently and built a bigger one. It couldnt withstand a missile hit but it has a missile defense system.

Do drug-fueled "eyes wide shut" type orgies, involving white slavery, pedophilia, and human sacrifices to ancient pagan gods, really go on with the powerful and super rich? Probably quite a bit, right?

Not on the boats i have worked on but i have heard stories. For example next door to my last boat was a yacht owned by a really rich fat mexican lady. She only hired good looking young men and required them to fuck her as part of the job...gross If they are partaking in the real nasty shit im sure they keep it a secret.

Really rich fat mexican lady can only be Elba Esther Gordillo, aka Chucky.

Oh my God, the mental images!

You didnt hear it from me.

Hi, Chef. Is there a written rule separating what's fed to the crew as opposed to the guests in terms of price and quality of ingredients? If not, is there an unspoken understanding as to what the crew can and cannot consume from the ship's stores?

Boats have different policies in regards to this. Part of being a yacht chef is feeding the crew 3 meals a day. When the guests are owner are on board usually its a free for all because the budget goes out the window for the boss. When the boat is at port or in the yard there is a set budget. Its usually enough to eat damn good though.

Warren Buffett, for example, loves Cherry Coke and burgers. What common, grocery store item(s) do you usually have to buy or prepare for an employer and their guests? Thanks for doing this AMA, btw.

A big fancy yacht is stocked with every kind of drink and most types of food you can imagine before a trip. Thousands of dollars worth of crap are consumed/thrown out a day.

do you bring the food back to land to dispose of it or do you throw it into the ocean?

edit: one of the more interesting AMA's I've seen.. thanks!

I throw most organic waste in the water unless its something with a really high oil content like salad dressing.

How's the living situation for the crew? Does each member have their own cabin? What does a normal day for you look like? Any leisure time, and if so, how is it spent?

Thanks

Depends on the size of the boat. Usually its 2 crew per cabin and it will have its own bathroom and shower. Its not the ritz but its livable.

There are basically two separate lives as a yacht employee. When the boat is in use it is literally nothing but work. Once the guests leave its a normal 9-5 with weekends off. I use my leisure time differently than most crew. A lot of them drink and do drugs. I like to explore and take pictures.

What do you do 9-5 if the guests are gone?

Cook for the crew. Maintenance.

So I'm confused, are you and the crew full time regardless of whether you're out to sea or not? Do you all come to the boat every day when not at sea? What's the split here, are you at sea 20% or the time, or more like 70%?

If you are permanent crew you will live on the boat full time. You wake up and go to sleep at work.

If possible, could you upload some of the photos you've taken?

Sure. Here is a pic of the top deck of a yacht off the west coast of Mexico: [IMG]http://i.imgur.com/mcsB9I8.jpg[/IMG]

That's beautiful! Thank you!

No prob! Here, enjoy a sunset in the Exumas: [IMG]http://i.imgur.com/KpIzXxz.jpg[/IMG]

Goodnight Everyone. I had fun but its time to hit the hay. I have a lot of PM's in my inbox and i will try to address them tomorrow. Cheers!

I'm curious to know, what are the hyper rich like in private? Do they act more or less as people on vacation do (just with a lot more money) or are there epic parties that would make common people's head spin

Most importantly do you have stories that could cause a scandal if you were allowed to make them public?

They are normal people, they are just used to getting exactly what they want when they want it. I have been lucky and have worked for cool people. I have heard nightmare stories about people who are terrible. Russians and Arabs have horrible reputations in this industry both as people to work for and as charter guests. Russians will destroy the boat and tip you in empty vodka bottles.

My wife has a small sail-boat charter and I can confirm the russian story. We now simply refuse to rent the boat to russians.

Lots of charter yachts will not allow russians on board.

Best AMA in a LONG time. In an earlier answer you said the first step to being a better cook is to understand the science of cooking -- any suggestions on how to start learning on that topic?

Understanding heat and the way different proteins react to it is the key to making a perfect piece of meat or seafood. Learning the how to emulsify oil and butter with non-fat based liquids is important to makings sauce. Blending flavors takes experience and a good palette. Taste everything.

As a cook who would love to get into something like this, I have a few questions:

1. Culinary school?

2. How did you get into being a private chef?

3. What is your schedule like? I would imagine it's kind of hard to balance as you theoretically can make your own schedule, but are still subject to employer whims if you want to make money.

4. What kind of restaurants did you work in prior to becoming a private chef? Michelin starred places?

5. Favorite mother sauce?

6. What kind of knives do you prefer?

1. I am one of the few chefs in the industry without a culinary degree. I actually studied mechanical engineering at Northeastern University. I have been cooking since 15 and supported myself through college working at restaurants.

2. I was living in Florida which is kind of the global epicenter for yachting. I was doing engineering work on a superyacht and they got in a bind and needed a chef short notice. I told the captain i could cook and never looked back since. (this is not typical for the industry whatsoever)

3. Schedules all depend on the schedule of the boat, whether the owner is using it, where in the world you are etc. It can be very long hours.

4. I worked in French restaurants throughout Boston and NYC.

5. Beurre Blanc

6. I use Japanese Knifes. I have set of Shun Kaji's, a suisin slicing knife and a Miyabi rocking knife and a few German knives i use for the heavy hacking.

Thanks for the response!

A few quick follow ups if you don't mind:

1. What would you say is your "signature dish?"

2. What's your favorite dish to eat? Favorite to cook?

3. Favorite chefs? Who inspires you?

4. Best meal you've ever had?

5. What would you choose for your last meal?

1. Sole Meuniere. Can be made from start to finish in under 30 mins and its delicious.

2. I love indian food and other spicy foods. I make a mean curry too.

3. Anthony Bourdain. I was a fan of his way before the TV shows. Great writer too. Thomas Keller is has the best restaurants though.

4. Dinner at a restaurant in Venice that i cant even remember the name of. I really wish i remembered. It had gnocci's with prawns and garlic sauce and lots of charcuteries as appetizers.

5. A big bowl of spanish fishermans stew. Clams, Mussels scallops, cod and shrimp in a light saffron tomato broth.

Ever been asked to prepare a dish and refused? Do you socialize with the people you cook for or do they see you as staff? How much do you get to see of where you travel? And what's the difference between a great, average and bad cook?

1.Yacht crew cannot have the word no in their vocabulary. The only time is if the ingredients are not on the boat and we are at sea.

2.They see me as staff. The chef and captain commands more respect than the rest of the crew but you are still just the help.

3.I usually get to see a lot of it unless we are just passing through or stopping for provisions or fuel.

4.Understanding the science of cooking is what makes a chef good. Applying artistry to make it beautiful makes a chef better. Being great depends how much you care.

What is a typical per guest per day food budget for you? (Excluding wines and booze.)

Are you typically also responsible for food procurement?

What is the most morally-obnoxious food you've ever prepared? ("Here she is...your Komo-do Dragon....")

Usually on yachts the budget is unlimited. I have spent over 5000 at whole foods before provisioning.

I am responsible for everything food related on the boat.

May sound tame but swordfish and tuna are pretty irresponsible ingredients and I hate it when they are requested. They will both be extinct in our lifetimes.

Appreciate you saying that, eline. Most people are oblivious of this sad fact given the ubiquity of canned tuna and grocery store swordfish. Thanks for the response.

People really need to show awareness when it comes to buying seafood. Our oceans are dying. There are some places in the bahamas that less than 5 years ago had beautiful reefs and tons of life. Big companies have come in and built golf courses and resorts and the pesticides have killed everything.

A captain I worked for was proud of how he was depleting the oceans by catching swordfish by long line floats. He also mentioned how he would love to kill a Continental Bald Eagle and have it stuffed.

He had his nice moments though.

He sounds like the biggest asshole of all time.

Ever felt like stabbing one of the rich guys in the eye?

Obviously yes. Usually it is their wives who deserve the stabbing the most though. There is nothing worse than a woman with way too much plastic surgery who has never worked a day in their life.

What's the most difficult client you had? Oddest request?

The worst difficulties a yacht chef can face come from lack of sleep. I have had guests that pound music until 5 am and party and want snacks and what not all night but breakfast is still expected at 8am. It can be a 24 hour a day job. The last owner i worked for was like that. Oddest request? hmmm..theres been a lot. I recently had a mexican guest request cactus salad. Im not sure what that is or where to get cactus.

So you were you able to get the cactus from storage on the boat or did they go without cactus salad?

No.. I fucked the duck on that one.

Any playboy/baller type of stories aboard the yachts?

I have heard lots from crew on other boats but none on mine. A friend worked for an italian owner who would fly a new stable of hookers in from Vegas every night.

Let me guess. Berlusconi?

Haha no. It was some creepy businessman. He was married too and gave strict instructions not to tell her.

How different is your job from the reality show about yachting that was on TV

I actually know a few of the cast members on that show. It was 100% staged. Real yacht jobs are very different. Showing a stewardess cleaning toilettes and a chef furiously chopping vegetables doesn't make good TV i guess.

[deleted]

I got an email from a producer as well. I didn't respond.

Do any of the trophy wives ever go into the kitchen to watch/help/instruct you?

Yes. Ive seen it all. They are usually drunk too. I have been hit on as well.

[deleted]

None. Most of the people i have worked for are over 60 and im sure they get down but i stay far away. Banging a guest or owners kid would be more in my wheelhouse but the risks outweigh the reward.

How can I make super awesome Mac & Cheese for under $20?

Make your own cheese sauce with white wine and a variety of your favorite cheeses. Crusting the top with breadcrumbs and herbs helps too.

Thanks for doing this ama! When did you know that you were talented at cooking and if not what was the drive to refine your skills and follow this career path?

I didn't commit to being a chef until my late 20's. I actually went to college for engineering! I cooked all the way up until i finished school and always knew i was good at it. I didn't commit until a really good job fell on my lap when I was helping with an engineering project in the engine room on a yacht.

I am curious about pirates. I read some comments, and it looks like you spend most of your time in the caribbean. Have you been east of Africa? Any pirate scares? Scariest situation? Weather or pirates or sharks or whatever?

To my knowledge yachts rarely if ever are bothered by pirates. Somalia isn't exactly a vacation destination. Sharks are harmless. I am more likely to get killed by the oven.

Scariest situation? I was out on the tender on my day off and the battery died 2 miles from shore and i had to swim with the sun going down. If it got dark i could have been in trouble.

What is your favorite dessert to serve?

I make a lot of french pastries. Here is a pic of a banana strudel with caramalized bananas and vanilla ice cream. [IMG]http://i.imgur.com/SRT6hG0.jpg[/IMG]

What was the most you spent on a single meal. I mean specifically the cost of ingredients only.

How many diners were eating, and how many dishes were there?

How much would you have charged at a restaurant for the same meal?

There have been some pricey ones. Probably the most expensive meal i cooked was about a year ago docked near ground zero in manhattan. I was cooking for a very rich and famous New Yorker and the boat was owned by a former Microsoft executive. There were 10 people total. I bought everything i needed at Chelsea Pier and spent over 2k. Lots of expensive seafood including maguro tuna (80$ a lb), caviar and sea urchin. Also got some kobe beef and lots of exotic vegetables and truffles. I made a truffle vinaigrette steak sauce for the beef. A tuna sashimi dish and a fisherman's stew dish. Cant remember what i did for desert.

At a restaurant it would have to cost over 6k for the party to turn a profit.

Hers a pic pulling out of the marina in downtown manhattan: [IMG]http://i.imgur.com/qLlrZnK.jpg[/IMG]

In terms of flavor alone, are any of those items worth the mark up over similar items, or is the rarity/special care the only appeal.

From my experience really expensive food usually tastes better. The rule of supply and demand apply to food as well. If something tastes average there will be no demand for it, especially if it is rare and expensive.

Is it true that you can only get real kobe beef in Japan and not in the US?

No. It is exported. Its just really expensive. If a restaurant has Kobe beef on the menu though you can almost guarantee its not real Kobe unless it was over $70 for the dish.

How much are you paid?

Salary depends on the size of the yacht. I worked on a 150' boat and salary was 7k per month. Now i work freelance and my rate is $300 per day. Tips are common and vary in size.

How many days a month do you typically work?

This summer i worked almost every day. Now im going to take a month off and travel before I get on a new boat after the Fort Lauderdale boat show at the end of October. As a permanent chef you work 20-24 days a month.

My boyfriend is a chef and would love to do this. How would you suggest getting a foot in the door?

You will never see him again if he does.

What did you do on the yacht when not cooking and having some spare time?

Read, watch TV, Reddit...I try to get off the boat if i have spare time. I like diving and snorkeling. Nothing wrong with a cold beer either.

Thanks for doing this AMA! Pretty cool to hear from you.

Have you ever had to make an emergency trip to land for some basic ingredient? (lemons, milk, something like that) /what happens if you run out of something essential?

Are you ever invited out to have a drink with the guests after a particularly great meal?

Is there a separate section of the boat for crew members to hang out, eat, etc. other than sleeping quarters? Any chance of a picture?

How many crew members do you usually work with?

1. Running out of essential ingredients is a fatal error i have never made. We always have way more of that type of thing then we will need. A lot of the time we are many miles away from the nearest market.
2. Yes, but declining is standard protocol. Yes, most boats have what is called a crew mess. Its like a lounge with couches, tv and a kitchenette.
3. Depending on the size of the boat its from 6-30 crew. The size i'm usually on has 10-12 crew.

Who is the richest or most famous person you've cooked for?

What is the usual salary for your position?

When alone do you tend to eat out or cook as you would at work?

Favorite dish to prepare? Care to share a recipe?

I am not allowed to say but i was the permanent chef for a forbes top 50 member who owned multiple yachts. I would get flown to whichever one he was using. He was worth over 15 billion dollars. Cool guy too!

I mentioned pay already.

I always eat out when i can. Part of being yacht crew means making crew meals and eating them with the crew. When im off the boat i use the web to find cool restaurants wherever in the world i may be.

can you name some of the countries you've been to? which have been your favorite?

I just got home from La Paz, Mexico yesterday. I have spent a lot of time in the Bahamas and throughout the Caribbean as well. I have traveled from Miami to Maine stopping at almost every port along the way.

My favorite place to go yachting is Great Exuma, in the bahamas. Beautiful beaches and lots of sea life for diving.

You said it is 9-5 when the guests leave. What does a cook do with the ship in Port that constitutes a 9-5...and is this extended or just briefly when there are no guests?

I have been on a boat making full salary for several months doing nothing but making a simple breakfast and lunch for the crew. Yachts are big complicated things that take a full staff just to keep everything working.

What kind of entertainment do people bring on board?

The boats are all the entertainment they need. We usually have dive gear, jet skis, seabobs and are in the most exotic locations in the world. The boats also have top of the line entertainment systems and wifi. Some have fog and laser machines for dance parties. Lots of booze gets consumed.

Are you usually allowed to participate in any of these activities?

Crew get invited all the time. My last boat had a really talented free-diver and spearfisher. He spend all day plucking shit from the ocean for me to cook. It was awesome.

Hi there!

a) I'm no expert, or chef or anything related to the food industry. How can I be a better cooker at home? Any knowledge roadmap?

The internet is the best cookbook of all time.

If you had to tell one story/experience about your time on board yachts or other people you have heard about what would it be?

Not many stories happen at work for the chef. I am putting out food the entire time i am awake. The stewardess get better stories. Most of the stories i tell happen on my days off. Swimming with whale sharks in Mexico, spearfishing in Great Exuma, racing jetboats around deserted islands in the Bahamas..shit like that. I have no interest in intruding in guests lives to get stories.

A story i like to tell involves a stewardess i was dating. Her boss was a really rich woman who made all her money from a divorce. She had 5 dogs on the boat and had a staff member whose job it was to clean there shit and piss off the carpet.

How much interaction do you have with the guests? Are you back in a kitchen with orders coming in or is it like your out amongst the guest cooking?

Usually the only interaction is when they pop in the galley and ask for something or if they are curious about the smell of something cooking. Sometimes we will set up a grill and table on a secluded beach and i will cook in front of them.

Favorite yacht worked on?

Feadships have the nicest galleys. They are incredible boats.

I noticed you mentioned your an engineer who got turned into a chef. Do you double as a ship engineer? Does it help you get industry gigs compared to other chefs.

It should! Boats big enough to employ a chef also have a full time engineer. Most of the time i am too busy to help on engineering projects. If something in the galley malfunctions i usually fix it myself unless i am too busy.

May have been asked elsewhere but, how long is the average boat trip and whats the longest you've had to stay on a single boat? e.g. Trip around the world.

7-14 days is normal. My longest was 30 days and after that i was so over it i took a month off. Some people like doing circumnavigations and ocean crossings but its not my thing. I have a life on land.

I'm late to this party, but do any of your yacht owners request "stick to your ribs" meals like jambalaya or a good old fashioned platter of fried chicken?

Yes. Its totally normal to have guests that want fried food and sandwiches.

What's the most obscenely extravagant thing you've ever been asked to cook?

edit clarification

What do you mean obscene? Like a dildo shaped cupacke? I don't follow. Just because people are rich doesn't mean they want to eat rhinoceros meat.

Have you ever made a dildo shaped cupcake?

Im eating one right now.

I see that you like spicy food. I’m on a quest to make the best salsa ever. My basic ingredients are Muir Glen Organic crushed tomatoes, fresh onion, green bell pepper, garlic, jalapenos and serranos, chili powder, cumin, lemon juice, and cilantro. I keep quartered, frozen habeneros and cayenne peppers on hand in case the fresh chilies that I get turn out to be on the mild side.

I like to make enough to keep for a couple of weeks in the fridge, but the cilantro seems to work better if I mix it in after the salsa has chilled overnight, and I’m a little worried about storage issues when I do that.

Thanks in advance for any advice to help me up my game.

You recipe looks solid. I use lime juice, not lemon. Are you making it to sell or for personal consumption?

I’m using lemon juice because I keep it on hand for its wider range of applications… everything from iced tea to freshening up day old tuna salad, but it looks I need to break down and give lime juice a shot. Unless I give some to friends this is all for personal consumption. So, is the cilantro best if it’s never been heated?

EDIT: I noticed your concerns about tuna. I thought the main problem was with blue fin and that albacore was, more or less, OK.

Yes..The cilatro will change color and its flavor will become muddled. Try chopping it fresh and only adding it to the salsa that you are going to eat.

What's the difference between the quality of the food for rich people and regular people?

I am a firm believer that excellent food can be found at a cheap price. Rich people have a chef cooking it for them using the best ingredients with beautiful garnishes and 5 star service.

I'm jealous. Congrats on getting a rad job. Do you get time to stage at restaurants to pick up new tricks?

I haven't yet but i learned everything i know in restaurants. I plan on taking a gastronomy course in France later this year to pick up some new skills.

Ever felt seasick?

I am lucky enough to very rarely get sick and when i do its not bad. I have been on trips where lots of people get sick. I get a sick pleasure out of watching charter guests getting ill and hiding in their beds the whole trip.

Ahhhh I miss the yachting industry. Whats your best story about a former crewmate? The more out of control, the better.

Recently at a boat show a crew member from a neighboring yacht managed to get into the master cabin at night. He threw up on himself and passed out in the owners bed and was discovered the next day.

Ever stopped at St Maarten? :)

Yeah! Great place. St.Maarten and St.Thomas are some of my favorite spots i've been to.

Any juicy bad habits you can share of the rich and famous? Anonymized, of course.

Im going to have to pass on that one. I don't want to wake up in a ditch.

What got you into the yacht culinary industry? Did you have an "in" with someone or did you just try and try and try?

I was living in Fort Lauderdale doing other things and i definitely had an in. Its a tough industry to get into because there are not many superyachts out there.

Do you have a place you call home? And how often do you get there and visit?

I dont really have a place. I keep all my shit in my car and rent when i need to. The past 14 months i have been living on 3 different boats with only a bit of downtime in between jobs. I like to get a nice hotel in south beach in between work.

Did anybody hate your food?

Did anybody every get sick from your food, or claim that it was your food?

Does being around people that rich make you depressed at all? My first job out of college was doing taxes for multi-millionaires, and it was not fun considering I was trying to live on $28K a year back then.

No. No. No. There is nothing depressing about living on a yacht rent free in the tropics.

Any advice for a young guy (29) with a USCG 100 ton master license and STCW endorsements (plus some other random stuff) trying to get on yachts as crew?

Daywork at the shipyards. If you are good a job will come to you.

Have you ever spit in someone's food or worse?

Absolutely not. I wont even use a cutting board for 2 types of food without cleaning it.

Last question from me,thanks for all your time!.Where is one place you would like to see that you haven't been?

I want to see Vietnam. Its a destination that has been attracting yachts recently but i haven't had the opportunity.

Ever do a line of coke with a celeb or anyone else of note?

Im doing coke with Charlie Sheen right now. Winning...

How are the captains at avoiding heavy weather? Have you ever had any experiences with sudden squalls?

What was the worst?

They are really good. The boat wont leave the dock if a major storm is even a remote threat.

Ever had to go through storm, get hit by a freak wave or think "oh shit, next party I'm going to feed are going to be sharks, fishes, and crabs?"

Also, what's your signature desert (or one you didn't mind sharing) recipe?

No. Yachts have the privilege of avoiding storms and staying in port if there is uncomfortable weather. The heaviest seas i have been in were 9 ft and it was really shitty but not too scary.

Almost every trip i make crepes with grand marnier, fresh berries and ice cream. Its a big hit every time and its easy as shit. Make a big crepe (easy to look up recipe) drizzle it with the Grand Marnier and top it with berries and ice cream. Garnish it with fresh mint and powdered sugar and lemon zest.

Who removed the body of this post? If it was a mod, where's the reason?

I sent proof. I'm waiting for them to respond now.