How I become a BETTER yacht chef
Summary
TLDRThe video script follows a yacht chef's culinary adventure in London, interning at the Michelin-starred Frog restaurant, gaining hands-on experience and inspiration. They delve into pastry, plating techniques, and dine at the restaurant, appreciating the meticulous detail in each dish. The chef also renovates their kitchen, learns chocolate-making from a professional, and participates in a 'chef's tour' in Amsterdam, exploring sources of high-quality ingredients like beef, seaweed, and shellfish, ultimately enriching their culinary expertise and understanding of food provenance.
Takeaways
- 🍽️ The script describes a 'stage' at Frog by Adam Handling, a Michelin-starred restaurant in London, where the narrator worked as an intern to learn new techniques and gain inspiration.
- 👩🍳 The narrator spent time in various sections of the kitchen, including pastry, to get a broad overview of the culinary operations and was impressed by the precision and artistry involved.
- 🤔 The chefs were patient with the narrator's questions, which allowed for a learning experience that included repetition of tasks like making tart cases to master the skill.
- 🔍 The takeaway from the experience was the attention to detail in each dish and the meticulous plating techniques observed during service.
- 🍞 The narrator had the opportunity to eat the food they prepared, including bread they made earlier in the day, which added to the overall experience.
- 🏠 In a personal setting, the narrator is renovating their kitchen and learning about chocolate-making from a friend and fellow yacht chef, Hannah.
- 🍫 Hannah's expertise in chocolate includes teaching accessible techniques suitable for yacht environments, focusing on preparation and efficiency.
- 📚 Hannah offers a chocolate course through the Mo Bueno Academy of Culinary Arts, which emphasizes adaptable recipes and practical skills.
- 🚢 The narrator participated in a 'Chef's Tour' organized by We Supply, visiting various locations to understand the sourcing of ingredients used on yachts.
- 🐚 This tour included a visit to a seaweed farm, learning about different types of seaweed and their uses, such as an alternative for salt.
- 🥩 The tour also featured a visit to a beef warehouse with international selections and a demonstration of a pin-boning machine for salmon fillets.
- 🦪 The narrator experienced a seafood wholesale company, a visit to a mussel farm, and learned about the process of aging and harvesting mussels.
- 📦 At We Supply headquarters, the narrator observed the meticulous labeling and packing process, emphasizing traceability and quality control.
- 🍽️ The script concludes with the narrator reflecting on the importance of understanding the origins and stories behind the food used in yacht cooking, highlighting the inspiration gained from the Chef's Tour.
Q & A
What is the term 'stage' in the context of the video?
-In the video, 'stage' refers to an internship or training period in a professional kitchen, commonly used in the culinary world, especially in French. It's a way for chefs to learn new techniques and gain experience.
What does the speaker learn during their stage at Frog by Adam Handling?
-The speaker learns various techniques, gains inspiration, and contributes free labor in return. They work in different sections of the kitchen, including pastry, and get a broad overview of the operations.
Why is the speaker's experience at Frog by Adam Handling beneficial?
-The experience is beneficial because it allows the speaker to work with different produce, repeat elements to improve skills, and observe the attention to detail and plating techniques in a Michelin-starred restaurant.
What was the speaker's role in the pastry section of Frog by Adam Handling?
-The speaker worked in the pastry section, observing the precision and artistry involved. They also made bread and got to eat the food they prepared.
What is the significance of the speaker's visit to the we supply yarts in Amsterdam?
-The visit to we supply yarts is significant as it provides the speaker with insights into where their food comes from, allowing them to understand the sourcing and production processes behind the ingredients they use as a yacht chef.
What types of activities did the speaker participate in during the chef's tour with we supply yarts?
-The speaker visited various locations, including a beef warehouse, a seaweed farm, and the we supply headquarters. They also experienced a boat trip and learned about different types of seafood and meat.
What did the speaker learn about the beef at the we supply yarts warehouse?
-The speaker learned that the beef comes from all over the world and is dry-aged for each customer upon pre-order and payment, ensuring the freshness of the product.
What is unique about the seaweed the speaker saw during the tour?
-The seaweed has various uses, such as being dried and ground as an alternative for salt or being tempura battered and deep-fried for culinary purposes.
What was the purpose of the speaker's visit to the fish and seafood wholesale company?
-The visit to the fish and seafood wholesale company was to understand their production process, including how they source and handle the fish, and to see the operations behind the scenes.
What did the speaker find particularly interesting about the we supply yarts headquarters?
-The speaker found the detailed labeling of every box and the traceability of the cold chain from supplier to customer particularly interesting and beneficial for their work as a yacht chef.
What was the main takeaway from the speaker's visit to we supply yarts?
-The main takeaway was the connection to the food source and the stories behind the producers, which is inspiring for chefs and helps them be more mindful of the ingredients they use.
Outlines
🍽️ Culinary Stage at Frog by Adam Handling
The speaker is in London, participating in a culinary 'stage' at the Michelin-starred restaurant Frog by Adam Handling. A 'stage' is a French term for an internship where the participant learns techniques and gains inspiration from the host restaurant, providing free labor in return. The speaker has been at this for five days, with today being their last. They have experienced various sections of the kitchen, including pastry, and have learned about precision, artistry, and plating techniques. They also enjoyed eating the dishes they helped prepare and appreciated the high level of service and attention to detail.
🍫 Learning Chocolate Making with Hannah
The speaker has been renovating their kitchen and is now learning about chocolate making from Hannah, a professional chocolatier and yacht chef. Hannah shares her expertise in creating high-end chocolates suitable for yacht environments, where time and resources can be limited. She teaches practical tips and tricks to make chocolate making accessible, even for those without formal pastry training. The session includes making chocolates with various molds and flavors, and the speaker expresses excitement about the techniques and the final products.
🛳️ Chef's Tour with We Supply Yachts
The speaker is in Amsterdam for a Chef's Tour with We Supply Yachts, a company that sources high-quality ingredients for yachts. They visit various locations, including a beef warehouse with international selections, a seaweed farm learning about different types and uses of seaweed, and the We Supply headquarters where they see the meticulous labeling and packing process. The tour also includes a dinner with chefs, featuring steaks and wine pairings, and a boat trip to learn about mussel farming and seafood sourcing.
🦪 Exploring Seafood Sourcing and Yacht Provisioning
Continuing the Chef's Tour, the speaker visits a fish and seafood wholesale company to understand the production process, including a machine that debbones salmon fillets. They also go to the coast to see lobster farming and enjoy a lunch featuring lobster and mussels. The speaker meets with Yast, one of the owners of We Supply, and discusses the company's focus on quality over volume. The tour emphasizes the importance of knowing the story behind the food and the producers, which is inspiring for chefs and helps them connect more deeply with the ingredients they use on yachts.
Mindmap
Keywords
💡Stage
💡Michelin Star
💡Pastry
💡Plating Techniques
💡Tasting Menu
💡Chocolate
💡Seaweed
💡Dry Aging
💡Mussels
💡Patisserie
💡Provenance
Highlights
Experienced a 'stage' at Frog by Adam Handling, a Michelin Star restaurant in London.
A 'stage' is a French term for an internship where the intern learns techniques and provides labor.
Worked in pastry and other kitchen sections, gaining a broad overview of the restaurant's operations.
Chefs were patient, answering many questions and providing valuable insights.
Learned the importance of detail orientation in each dish and observed plating techniques during service.
Enjoyed eating the food prepared during the stage and appreciated the teamwork in the restaurant.
Made bread and other elements of the course, experiencing the satisfaction of eating the results.
Visited a renovated kitchen and learned about chocolate-making from a professional chocolatier.
Gained knowledge on integrating chocolate-making into yacht work with time and resource constraints.
Learned chocolate-making hacks and tricks that are accessible even for those without pastry training.
Visited Amsterdam for a chef's tour with We Supply, exploring different food sources.
Saw a warehouse full of pre-ordered and dry-aged beef from various countries.
Learned about different types of seaweed and their uses, including as a salt alternative.
Visited the We Supply headquarters and observed the meticulous order packing process.
Tried various types of steaks and experienced a wine pairing dinner with fellow chefs.
Explored the process of mussel farming, learning about the 18-month side storage before harvesting.
Visited a seafood wholesale company and saw a machine that deboned salmon fillets.
Enjoyed a unique lunch featuring gold-dusted oysters and discussed the age indication of mussels.
Learned about the family business aspect of We Supply and their focus on quality over quantity.
Reflected on the importance of understanding the stories and processes behind food sources for chefs.
Transcripts
good morning from a slightly different
setting than usual I'm in London and I
am doing what is called a stage at Frog
by Adam handling it's a Michelin St
[Music]
restaurant basically a stage is well
it's a French term stagia it means
intern and basically I go work at the
Frog I learn their techniques I get some
inspiration and in return they get free
labor so I've been doing that for the
last five 4 days today is my last day
I'm going to go hang out in pastry today
been absolutely brilliant working with
other chefs seeing what's going on and
also I'm eating there tonight so I
actually get to eat the stuff that I
prepared
[Music]
I
it was great working up in pastry
getting to see the Precision and
Artistry up there but of course I did
spend time in other areas of the kitchen
each day I'd be working with a different
Chef who was working on a particular
section whether that was garnish or
sauces so that way I got a really broad
overview of everything going on now
luckily for me the chefs were very
patient with all my questions so big UPS
to them um it was really inspiring to
work with different produce and also
really beneficial for me to repeat
elements so say if I was making tart
cases I would make a 100 of them and let
me tell you after making 100 tart cases
you get really good at making them so
that was a good benefit the best
takeaway for me was how detail
orientated each dish was so many
elements across each plate and also I
loved getting to watch the plating
techniques during service
I was very lucky to eat there on my
final night and watch the show come
together it is a big team compared to
the size of service team on a yacht so
the level of service was so inspiring I
was sat with one of their new similiar
so I also got to learn about the wine as
well which is a huge win we did the
tasting menu which was very exciting and
oh that's the bread that I made earlier
on that day now because because I've
been helping out here and there all
around the restaurant and making
elements of each course the best part
was that I got to eat everything as a
whole and really see it come together
and eat it as Adam handling had
designed now overall the star was a
fantastic experience that I really
recommend other yacht chefs to do it's
it's really important that we go ashore
we work in these high performing
restaurants and continue to lift our own
standard on board so big big thank thank
you to Adam Clevon and all the team at
[Music]
frog folks welcome to my house this is
something new for me I have been
renovating my kitchen so I didn't want
to do any filming but it's finally well
it's like 90% finished so today I have a
friend over she is a legit chocolate
here is that how you say it Hannah I got
that right Hannah is over here and she
is teaching me all things chocolate so I
can go back on board and make chocolate
for the
[Music]
guests so everyone meet Hannah hello
Hannah is also a yacht chef but you
weren't always a yach chef no I was not
I um have been a chef since I was about
15 uh working in Mission star
restaurants yeah it was incredible
learning all of that stuff and I've
taken it into the yach and worlds and
yeah from there fell in love with
chocolate so now we are making
chocolates people she has recently
released of course my Mo Bueno here's a
Quick Clip Quick photos of Hannah doing
her chocolate course very chic so she's
come and spent the day with me what what
are the main you've been trying to teach
me so I mean it's how to integrate it
onto yacht as well I think that's
probably one of the biggest things
because people love making chocolate
course making chocolates there's many
chocolate courses out there but there
are high-end chocolate courses and it's
not always as feasible in the time
scales we work with and under the
presses we working it's not good yes so
um in order to be able to do on board um
there's so many little tips and tricks
some inside info so even making these
feelings today yes like Hannah has
taught me some hacks I'm like it's so
accessible for me someone who has not
studied pastry I'm like boom done love
idea yeah it's just one of those things
I think once you get your head around it
we were talking about it earlier it's
like having having everything one step
ahead but it really is it's that corny
saying but with chocolates it's key yeah
so you can be as prepped as you want to
be equally you can do it all on the day
so there's there's different variations
you can use from colors to types of
molds to everything as I said before
Hannah also has a course with my Mo
Bueno Academy of culinary arts Hannah
tell us quickly what your course is
about so it is a Chocolatea course and
it is based about that it covers all the
bases it has you know the adaptable
recipes you can take something it's not
say you like one of the chocolates but
it's um a certain type of nut flavor you
can swap it out don't like walnuts love
pecans exactly like the way Hannah has
been talking me through it just makes it
so easy to understand run away from the
numbers and all the big long paragraphs
we are just about melting the chocolate
doing it right putting it in the molds
right being that one step ahead and you
get fantastic products
oh boy look at this I'm just so stoked
they look incredible hey my favorite has
got to be this little honeycomb one it
is a little pyramid of joy not the best
cross-section but you can
see look at the shine on that so this is
just a pure for tempered chocolate super
smooth let me cut one for
you look
mhm salted
[Music]
[Music]
caramel right well we've got another
location to change for you welcome to
Amsterdam I am here for the next 2 days
visiting we Supply yarts there's yast in
the back there give us a wave so you can
see there's a whole bunch of us here
they are doing a little Chef's tour over
the next two days we are going to see a
bunch of different places where they
Source their meat from a seaweed Farm I
think there's a boat trip coming up so
it's really cool as a chef to see where
they get their things from and kind of
give me inspiration for this upcoming
season
[Music]
this entire Warehouse is just beef and
it's beef from all over the world as
saying South America Japan America
Australia AA huge and it's also 0 deges
in
[Music]
here all of this beef is actually been
pre-ordered and paid for so they dry age
for each customer
[Music]
so we have pulled up on the side of a
road but no idea we are and apparently
we're going to get some boots on and go
look at some
[Music]
seaweed we're learning about all the
different types of seaweed that they get
and how they use it and everything like
that but um it's all in Dutch so it's a
little little hard to follow along y
just told me that if you dry this and
you grind it yeah you can use as an
alternative for salt salt alternative
there we go here is some of the seaweed
that has been collected this is sea
lettuce this is Japanese sea
berries um I speaking to one of the
chefs they say that they sometimes
tempure it and deep fry it that sounds
amazing this is sea Oak you don't
actually eat this you just steep it in
boil water and then you get the kind of
stock from it it's been really
interesting here we are this is the
moment I've been waiting for we are at
the Wii Supply headquarters headquarters
[Music]
office this is I'm geeking out over this
every single box gets labeled you have
no idea how much easier this makes our
life when I'm unpacking it ah it's so
cute look they're even color C we are
basically inside a giant fridge right
now a bad choice of clothing um and this
is where all the orders get packed so
everything maintains like a cold chain
stays from a cold supplier to a cold
truck to a cold fridge back into a cold
truck so it's all traceable which is
amazing behind me here is a three and a
half palette order that's going to get
shipped out tomorrow and that's got
alcohol dry goods and then they add the
fresh produce in in the
morning where are we now y we in the
freezer and
I I've just spotted All The Patisserie
that I actually use on board I love
these this is like um the Frozen Quant
and pan chocol everything that we bake
off fresh in the morning for the guest
patries holy moly it's cold in here I
got to go uh we are having a dinner with
some lovely chefs dust is Dusty right
yeah Dusty yeah say hi hi Dusty is
cooking us this menu and we're also
doing a wine pairing which I'm very
excited
about so we're having those steaks that
you saw earlier for dinner tonight I'm
going to go pop out inside and see where
they're being grilled ah look at this I
need to get on the other side I'm
getting smoked out woo so for today we
have three different um cuts first one
is a Spanish Basque SKU it's the old fat
cow the second one is a Karima it's an
Italian it's a cow where they take the
milk for the parmesan cheese the third
one is a Portuguese mirandesa
[Music]
we did bring some good weather it is day
two of the chef's tour and we headed out
on a boat this morning um we're going to
go look at a muscle
[Music]
[Music]
fum I'm going to try my best to really
quickly explain what I just learned cuz
it's fantastic there are ropes running
up and down this area and off that rope
is low is one very long bit of rope
that's sort of strung up and down a
couple of times which the muscle spat
are put on it takes 18 months for the
muscles to go to a side store when
they're harvested they harvest on the
day it is ordered make it sure it's the
freshest freshest muscle that you can
get
[Music]
got another cute fit on so we are at uh
adre and zoon so this is a fish a
seafood wholesale company um so which is
where we Supply Source their fish from
uh so we're going to go inside and check
out their production
[Music]
very noisy in here so I don't know you
can hear me but behind me is a pin
boning machine so it actually takes the
bones out of the salmon fillet and it's
a machine that does that insane
[Music]
so we've now headed down to the coast to
check out the lobster part of the day
and it sounds like we're going to have
lobster for lunch and some of the
muscles that were we saw earlier
[Music]
I thought I'd seen everything but I have
now seen an oyster that is dusted with
gold it's probably the most super thing
I've ever seen
[Music]
I asked this morning if like the the
color of the meat means one's a female
one's a male that's not true it just
refers to the age of the muscle lighter
is younger darker is older so we just
finished lunch it was beautiful now this
is yast by the way yast is one of the
owners of we Supply along with my
brother martin we both run a company now
for six years so it's a family business
and you guys started working for another
Provision Company which was larger and
then decided there was something you
needed to do better yeah 16 years ago
basically and six years ago we decided
to start our own company and that's
fully focused on uh qu basically quality
um detail stuff instead of going for
volume yeah it's been really cool the
last couple of days going around seeing
the producers I mean would you what is
your favorite part of the job it's
basically going out and see rare things
happening so yeah I don't see it of them
I don't see I see them paper coming in I
need skin crap I need this this this
it's com to see how they produce things
how they uh yeah work with the the
produce that you guys get actually on
board and and see how they handle with
it's cool it's fantastic I've had such a
good time and it's also really inspiring
for chefs by doing these chefs tours the
stories behind it and the companies and
the families it's really cool to be be
part of it and be able to work with them
it is and it kind of puts you back in
touch with the food CU I think as a
yacht Chef you can be very disconnected
we just put it on an order sheet and it
Fly and you guys fly it in for us yeah
on WhatsApp all the time and I need this
this and this but you never actually
know what's behind you never what's
behind it now having met this is perfect
so thank you so much yeah cool it was
actually the first chefs tour so we will
do another one in September yes so any
chefs that want to join we have six
Sports yes oh I'm sure fantastic well
thank you so much y you're welcome and
um you can be sure you will see more of
we supply stuff cuz I've got a busy
season coming up and I'll be getting
them on board CIA CIA well folks here I
am at the airport that was very busy two
days zooming basically all around the
Netherlands with Wei Supply uh had a lot
of fun it was really good to see where
everything comes from and also eat some
really good food but for now time for me
to head back and enjoy the rest of my
leave
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