你可能不知道游艇厨师的7件事

Below Decksailed onto the scene in 2013, leaving in its wake a sea change across reality television as a genre. Audiences tuned in to the show—and its many offspring—to get a first-hand account of the $175,000-per-week charter trips of such exalted guests as Roy Orbison Jr. and the Queen of Versailles.

分离的是什么样的Below Deckfrom other reality programming is the amount of unrestricted access into the lives of people making a living mixing drinks and cooking five-star dinners for the exorbitantly wealthy. So, just how real is this account of luxury on the open ocean? "Poor management, poor behavior, bad seamanship," says David Skolnick, an accomplished yacht chef. "I've never seen the sorts of shenanigans they show in real life."

我与真实的游艇厨师谈到了发现它真正喜欢在海上做饭。

Rachel Cunningham在新西兰长大，但花费更好的一部分生活中的探索世界。“游艇让我去旅行并获得报酬，”32岁的厨师说。尤文图 德赢“世界是我的家，超级游艇只是我通勤的一部分。”Cunningham在落入游艇生活旅行社，科技记者，网站开发人员之前涉足了很多行业 - 但从未想过追求烹饪程度，然后是一位游艇厨师。尤文图 德赢

"I always had an interest in cooking, but never really considered going to culinary school," says Cunningham. "Nothing about that appealed to me. The high cost of the education followed by low wages and an unsociable career afterward? No thanks. I kept cooking as a passion. While I traveled, I would stop in small villages and watch locals preparing food."

她在她的第一次游艇工作后，她“指了下来”，花了几周的烹饪食谱和在线研究食谱。

"I worked late as often as I could trying new techniques and learning more about high-end ingredients," she says. "I was so hungry for information and wanted to be better. The great thing about yachting is that once you have your foot in the door, and you persevere and work hard, you can continue upwards easily."

Skolnick也是自学的。“最初，我从公共电视台了解到：朱莉娅儿童，雅克·佩恩，马丁燕，节俭美食等，”他说。

On a mega-yacht, 100-hour work weeks are the norm.

"I've worked on busy yachts where it was not uncommon to work 16 hour days 7 days a week while on charter," says Cunningham. "It's easier to do when you are younger, but it's not sustainable and many yacht crew burn out working like that."

她补充说，“更现实的游艇体验将需要12小时工作的游艇厨师，每周7天，同时俯瞰舷窗，在华丽的白色沙滩上，但从未去过岸上。”

Cunningham拥有一个章程的朋友，宪章提示“刚刚不到4万美元的成员......超过30船员工作。”这是大约一百万美元的提示。

Cunningham的一天通常在上午6点开始，在那里她从她的房间前往厨房，以准备早餐并组织。她重视早晨，作为当天唯一可以喝咖啡并聚集她的想法的那一天的唯一部分。

糕点进入烤箱，客人可以制作水果塑料和查理制品板，与空姐发出。在活动中，孩子们在船上，Cunningham会拔出煎饼和奶盖击球手 - 因为什么样的孩子不想要煎饼和华夫饼？不像Below Deck, Cunningham是幸运a sous chef; they come in around 8 a.m. to work on crew lunch and dinners. From there, breakfast is made, the galley is cleaned, lunch and dinner get prepped, and so on until the guest is full.

“取决于客人，我们可以在早上8点关闭厨房，或者凌晨1点凌晨1点。当我们有派对客人时，”她说。“我已经在游艇上工作，在那里凌晨2点拜访电话，因为客人有咀嚼的狂欢者或巧克力果仁巧克力。它可能是非常苛刻的。”

作为游艇厨师的最困难的方面之一是知道当你用完成分时，你不能刚刚出现在角落商店。“一般来说，我从谷歌开始，”Skolnick说。“在线购物和路边皮卡是Covid的银色衬里。在特别有限的地方，或者语言问题很重要，我将使用游艇代理。钥匙面对替换的灵活性。”

“我曾经在安提瓜的另一个游艇有微草用微草的倒置的金叶片，”Cunningham说。“你必须得到创造性的，真的在盒子外面思考。”

Skolnick指出，游艇厨房非常小，因此创造力是至关重要的：“有限的工具。有限的电力。有限的空间。有限的存储空间。购物有限。但是你做了它的工作。“我的一位导师厨师伯尼·Meehan告诉我'一个好厨师可以在任何地方做任何事情。'”

"We source ingredients from all of the world for our guests," says Cunningham. "I use a variety of provisioners to do this, some of them specialize in high-end products from Japan and parts of Europe. None of it is cheap! I just did an order for some wagyu strip loins for $100 a piece. We get the best caviar, sometimes spending tens of thousands of dollars on it, especially when we have Russian guests. Truffles are pretty much standard. It is pure decadence. Of course, if we get really stuck and need things delivered ASAP, there are always the boss's helicopter on the aft deck to use."

Below Deckis one of those shows that puts the … rampant insanity of the rich and famous on display for the rest of the world. Obviously, not every guest is a Doris—in fact, some of them can be pretty darn cool.

On one of Cunningham's favorite charters, the guests "were so friendly with the crew," she says. "The kids would run into the galley every morning to watch us cook, and the adults always had a glass of red wine in their hands. One night the men came into the galley to ask why they chefs were not drinking (we do not drink at sea, or on the job, as a rule). They thrust a $1500 bottle of red wine at us and demanded we share a drink with them. It was a lovely gesture, and I was all too happy to oblige. After all, the guest gets what the guest wants, and who am I to turn down a beautiful bottle of full bodied red wine at 11 p.m. after working 14 hours straight?"