In addition to cooking breakfast, lunch and dinner for the guests with separate meals for children, I also cook for the crew, so the day can get pretty fast paced. My day will start at around five in the morning, and finish between 10 – 11 at night depending on guests. Shantala: On charter, the day is quite different. How do your duties vary between charter and private cruises? I’m not on-board together with Jimmy as we rotate. After the motoryacht Twizzle I followed the owners when they built their sailing yacht with Royal Huisman and stayed on when she was sold. That was a busy charter boat, so it was quite a difficult start. My first boat was a sailing yacht called Dione. He told me all about it and I thought it sounded like a wonderful way to work as a chef and see the world. Ollie: My brother Jimmy started on yachts first when I was working in London. I started that job with no experience and spent the next two years learning as much as I could from the head chef on board before branching out on my own as sole chef on sailing yachts. Days later one of my good friends approached me with a crew chef position on her boat. I’ve always loved to cook, but I had never considered making it a career. After helping out in the galley one day when the chef was ill, the captain suggested I look into becoming a crew/sous chef.
Shantala: I started working on yachts as a stewardess. Inhuis tracked down the chefs on two Royal Huisman yachts to find out how they tackle the daily task of catering to the broad range of tastes and dietary requirements of not just the owners, but also the crew and charter guests.
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