How I become a BETTER yacht chef

Summary

The 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.