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Bluewater has developed a training portfolio to include the new mandatory courses required by cooks, chefs and any member of crew handling food in line with the new requirements laid out in the Maritime Labour Convention (MLC 2006).
Our galley training is provided by strategic partners that are renowned for quality instruction and are 100% specialised in their specific areas.
The Ship’s Cook Assessment that - as of the 7th of August 2014 - is a requirement for any chef cooking for 10 or more crew, is available in Antibes and Fort Lauderdale.
Whatever the size of yacht, providing excellent & hygienic food for both guests and crew is a crucial ingredient in the recipe for successful yacht operations.
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 are also able to offer an array of courses to help cooks & chefs to broaden their skills and develop menu plans.
After having completed the galley course in bluewater, I feel much more secure in the galley preparing adventurous meals using ingredients that I would not have used before the training. We have already completed 6 weeks of charter this season and so far all of the guests have been blown away by what I have been serving...