Whatever the size of yacht, providing excellent food for both guests and crew is a crucial ingredient in the recipe for successful yacht operation.
The chef’s role varies on every yacht. Although larger yachts are run like Michelin star kitchens, smaller yachts will often employ dual role stewardesses, engineers or deck crew to run the galley. We offer an array of courses
to suit cooks & chefs looking to broaden their skills and develop menu plans. The galley foundation
course is designed for smaller yacht chefs and crew cooks whereas the seasoned chef course was created to convert highly trained shorebased professionals into sea going yacht chefs ready for action.
Also, hygiene courses are obligatory for all crew involved in handling and serving food. Bluewater will be delivering food safety courses in the near future in time for yachts to comply with forthcoming legislation.