How I become a BETTER yacht chef

TheCrewChef

4 Jun 202417:45

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

00:00

🍽️ 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.

05:01

🍫 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.

10:01

🛳️ 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.

15:07

🦪 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

A 'stage' in the culinary world refers to an internship or apprenticeship, typically in a professional kitchen. In the video, the term is used to describe the experience of working at Frog by Adam Handling, a Michelin-starred restaurant, to learn techniques and gain inspiration. It's a French term 'stagiaire', which means intern, and is a common practice for chefs to improve their skills and knowledge.

💡Michelin Star

A 'Michelin Star' is a prestigious culinary award given by the Michelin Guide to restaurants that offer high-quality cuisine. In the script, the restaurant Frog by Adam Handling is described as a Michelin Star restaurant, indicating its high standard of food and service, which is why the chef undertakes a 'stage' there to learn from the best.

💡Pastry

Pastry refers to a branch of cooking that deals with the making of sweet baked goods, such as cakes, tarts, and pastries. In the video, the chef mentions working in the pastry section of the kitchen, learning about precision and artistry, which is crucial for creating visually appealing and delicious desserts.

💡Plating Techniques

Plating techniques are the methods used by chefs to present food on a plate in an aesthetically pleasing manner. The script describes the chef's fascination with watching the plating process during service at Frog, which is an essential skill in high-end restaurants to enhance the dining experience.

💡Tasting Menu

A tasting menu is a selection of small, diverse dishes served in succession, allowing diners to experience a range of flavors and cooking techniques. The chef mentions eating a tasting menu at the restaurant, which is a way to showcase the chef's creativity and the restaurant's culinary prowess.

💡Chocolate

The script discusses learning about chocolate, a key ingredient in many desserts and confections. The chef is being taught by Hannah, a chocolate expert, on how to make various chocolate treats, which is part of the broader theme of culinary education and skill development.

💡Seaweed

Seaweed is a type of macroalgae found in the ocean and is used in various culinary applications, including as a food itself or as an ingredient in dishes. The video script mentions a visit to a seaweed farm, indicating an exploration of unique ingredients and their uses in cooking.

💡Dry Aging

Dry aging is a process used to mature and intensify the flavor of meat, typically beef, by hanging it in a controlled environment. The script describes a visit to a facility where beef from around the world is dry-aged, highlighting the chef's interest in understanding the origins and processes behind the food they use.

💡Mussels

Mussels are a type of shellfish that are often used in various cuisines around the world. The script mentions a visit to a mussel farm, showing the chef's engagement with different types of seafood and their production methods.

💡Patisserie

Patisserie refers to the art of making pastries and other baked goods, often of a high standard. In the video, the chef finds patisserie items that they use on board their yacht, indicating the high-quality ingredients and products sought after in the culinary world.

💡Provenance

Provenance in the culinary world refers to the origin of food, where it comes from, and how it is produced. The script emphasizes the importance of understanding the provenance of ingredients, as the chef visits various producers and learns about their processes, which is key to creating authentic and high-quality dishes.

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.