For aspiring chefs and also those already established in the industry, our articles are there to both inspire and give some well earned recognition!
This week we caught up with Jaryd onboard MY Fathom during the Cannes Yachting Festival…
Jaryd Sparg - Biography Brief
Jaryd Sparg - Superyacht Chef
This is my first season as a yacht chef! My old sous chef inspired me to go and work on yachts, so I took his advice and here I am! I wanted to travel, see places and experience new cuisines. Having a passion for food from a young age, I was encouraged by my family and began my career at 17 years old in restaurants, working my way up to the kitchen. After school I traveled to Florida, USA to work at a country club. I was surrounded by many different nationalities and cuisines. This is where I discovered my passion for gastronomy, travel and different cultures, which fueled my adventure onto yachts!
1. What got you into this fabulous industry?
The sous chef from my very first kitchen left to go and work as a chef on yachts, and he encouraged me to follow suit. This encouragement, coupled with my desire to see different countries and experience new cuisines, my love of cooking for people and a thirst for adventure, it was then just a matter of when I would join the yachting industry.
2. What is your favourite style of cooking?
I like, Bistro, brasserie and trattoria- which is very rustic. When preparing a dish I always think of appearance, taste and texture. It is important to balance acid/fat and sweet/sour.
3. Have you ever been put on the spot by yacht guests and had to pull something incredible out of the bag that you have never made before?
In the eight years as being a chef on land, I had never made soufflé’s to order. I had to make 10 Grand Marnier and white chocolate soufflé’s with caramelized oranges. They arrived at the table tall and handsome with fireworks setting the scene in the background, while at anchor in St Tropez. It was a challenge, but the results were fantastic and I felt a massive sense of relief!
4. When did you find your interest in cooking?
When I was growing up I used to travel around with my grandfather who was a meat transporter. We would visit abattoirs and deliver the meat to various butchers. This experience and understanding of food as well as my mothers skillful cooking encouraged me to follow a career in food. At 17, I started out as a waiter and by the age of 21, I had started my first chef job.
5. Where did you study?
I studied at The Institute of Hospitality Education, Cape Town in South Africa.
6. What is your favourite meal to eat in/and out?
To be honest with you, I have many! I never get bored of cooking and eating. Being from South Africa, I am a big meat eater, so I would say Rib eye steak with béarnaise sauce, and hand cut chips.
7. Do you enjoy cooking for yourself, or would you rather a night out to a restaurant more?
I love both! I do enjoy being cooked for, but I am also happy to go out and see what’s new. I also like going out to gain some ideas for my own cooking.
8. Do you like watching reality TV chefs?
I’m not a big fan of reality TV chefs but Gordon Ramsey’s shows are always a good laugh. I also like Jamie Oliver, because he is brilliant at combining flavours and keeping it simple.
9. How exactly is it different working on board a yacht to a land based restaurant kitchen?
Well I think I could write a novel on that question! There are so many factors to take into consideration. The one thing, which sticks out in my mind, is the space. Imagine moving from a mansion to a bachelor flat. This is exactly how it feels to move from a restaurant kitchen, to a yacht galley.
10. Do you have any tips for any new crew starting out on the chef route in the industry?
Once again there are so many answers, but the biggest tip I can give is that you’ve got to cook to your crowd - make sure you are cooking what they like.
MENU
Starter
Grilled asparagus spears topped with a poached egg with rocket, parmesan, bacon and a French vinaigrette
Main
Pan roasted monkfish on a bed of warm leek, lentil and baby spinach salad with a whole grain mustard dressing and toasted pistachio
Dessert
Chocolate fondant with chocolate sauce and fresh berries
