yachting chef course

Superyacht Chef Career Course

This 20 day Superyacht Chef Career course has been designed for those pursuing the role of chef or cook on Superyachts.

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Course Description

This career course starts with a 5-day Culinary course which teaches students the basic principles of how to operation in a galley. The course includes detailed training from basic preparation skills to how to prepare a 3-course meal for guests on a sailing vessel.

The course is structured into specific modules to teach cooks and yacht chefs the fundamentals, practical knowledge and know-how to start their culinary journey at sea, using delicious and interesting recipes to build confidence in any galley.

During the last day of the course, you’ll receive first-hand experience on how to prepare a 3-course meal on a sailing vessel in the V&A waterfront. This is followed by the STCW course (Standards of Training for Crew and Watch) , where students learn basic first aid, fire fighting and life-raft training and safety awareness.

In the final week students will participate in an exciting 2-day  Power Boat course Level 1 & 2  on one of our 3 Rigid Inflatable Boats (RIBs). This Power Boat course is now a prerequisite for most crew if they want to handle the yachts tender. Students will then spend 1 day in the classroom earning their  RYA VHF radio licence .

*RYA Competent Crew  – The competent crew course is your introduction to sailing. What is great about this course is it wont limit you to working on motor yachts. You will also be able to work on catamarans and sailing yachts. You will learn the nautical terminology necessary to work on the yachts. You also get insight into the living arrangements and the teamwork that is entailed.

Our Superyacht Culinary course takes ordinary people with basic kitchen skills and turns them into sous chef material within a week. Although students need not be qualified chefs to do the course, they should know the basics of cooking and food prep and should be reasonably proficient in the kitchen.

Foundation Superyacht Culinary training.

This section is a two-week long and ideal for yacht crew or stewardesses who have decided to up their game and become yacht chefs.

Advanced Superyacht Culinary training.

This section is for qualified chefs who require additional plating, presentation and planning skills for superyachts and require SAMSA or MCA certification. This course is a week long and is combined with the second part of the basic Superyacht Culinary training course.

• Culinary Course 5 days
• SRC/VHF 1 day
• STCW 10 – 11 days

RYA Competent Crew

• Competent Crew 5 days

Additional courses that we highly recommend to compliment the  Superyacht Chef :

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A Guide to Yacht Chef Training

• by yachtman
• September 3, 2023 August 26, 2023

Yacht chef training is key for success in the luxurious yachting world. This guide provides those aspiring to become a yacht chef with the skills and knowledge needed.

To thrive as a yacht chef, they must have great culinary skills and an understanding of the challenges of working aboard a yacht. Catering to high-profile guests’ preferences and dietary restrictions, creating gourmet meals in limited spaces – chefs must adjust their skills to meet the demands of this exclusive environment.

Yacht chef training has an emphasis on providing an amazing dining experience, while sticking to safety regulations . Chefs must source fresh, high-quality ingredients from local markets worldwide, and be knowledgeable about international cuisines – enabling them to create varied menus to suit different tastes and cultures.

The importance of yacht chef training dates back to the early 20th century when luxury yachts became popular. As demand for top cuisine on board rose, trained yacht chefs became an integral part of the crew, raising dining experiences to a new level. This shows how proper training has been instrumental in setting the standards and expectations within the industry.

The Role of a Yacht Chef

To excel as a yacht chef, acquaint yourself with the role’s responsibilities and the essential skills required. This section delves into the ins and outs of being a yacht chef, covering the necessary expertise and tasks at hand. Responsibility and skills required are the key sub-sections under exploration.

Responsibilities and Skills Required

Yacht chefs hold the special responsibility of crafting luxurious culinary experiences in a restricted space, considering guests’ diverse preferences. And, they need to be able to manage high-pressure situations with ease!

Did you know that yacht chefs have been an important part of providing luxury meals for centuries? Wealthy folks sailing on fancy vessels used to depend on their talented onboard chefs to cook amazing meals even in tough situations – emphasizing the lasting value of a yacht chef’s role.

Training Programs for Yacht Chefs

To excel as a yacht chef, equip yourself with the right training programs. Choose from various certification options and explore culinary schools and courses. These avenues will serve as a solution to deepen your skills, expand your knowledge, and enhance your career prospects in the realm of yacht chef training.

Certification Options

Becoming a certified yacht chef is possible with many professional development programs. These courses specialize in culinary skills tailored for the luxury yachting industry. Here’s an overview of certification options for yacht chefs:

Yacht Chef Academy:

• Duration: 4 weeks
• Course Content: Culinary Training, Food Safety & Hygiene, Menu Planning & Design, Provisioning Techniques
• Cost: $5,000

Culinary Arts Institute:

• Duration: 6 months
• Course Content: Culinary Techniques, Gastronomy & Plating, Advanced Pastry Skills, International Cuisine
• Cost: $10,000

International Yacht Chef School:

• Duration: 8 weeks
• Course Content: Yacht Catering, Nutrition & Dietary Needs, Wine Pairing, Galley Management
• Cost: $8,500

These courses give you the knowledge and experience to excel as a professional yacht chef. Plus, gaining practical experience by working in renowned restaurants or hotels can further enhance your expertise in yacht cuisine.

Culinary Schools and Courses

The Culinary Schools and Courses segment focuses on the education and training programs available for aspiring yacht chefs. Here, we look into various institutions that offer courses tailored to individuals aiming to join the yachting industry.

In the table below are some renowned schools and their courses:

These schools offer programs with hands-on experience, knowledge and skills necessary for success as a yacht chef. These courses teach menu planning, provisioning, etiquette, food safety and international cuisines.

They also cultivate creativity by encouraging experiments with flavors and presentation techniques. Aspiring chefs gain experience in dealing with challenges unique to onboard culinary operations.

Let’s share an example of this topic. John Smith was an aspiring chef. He trained at The International Yacht Chef School and gained knowledge in gourmet cuisine. After graduating, he got a position on a superyacht. Today, he is acclaimed for his cooking skills.

These courses not only provide fundamental culinary expertise, but also open doors to career opportunities in the yachting industry. Embark on a culinary journey if you wish to combine your passion for cooking with an adventurous life at sea.

Necessary Culinary Skills for Yacht Chefs

To master the necessary culinary skills for yacht chefs, equip yourself with the right knowledge of international cuisines, menu planning and culinary creativity, along with a strong understanding of food safety and hygiene. These sub-sections will be your solutions to excel in the captivating world of yacht chef training.

Knowledge of International Cuisines

A yacht chef must be versed in a variety of international cuisines. This means that they can provide tasty food to guests from around the world.

For a truly outstanding experience, get a chef who knows all about worldwide cooking!

Menu Planning and Culinary Creativity

Yacht chefs must use menu planning and culinary creativity to make memorable meals. They must consider guests’ preferences, dietary restrictions, ingredients, and the occasion. Local ingredients and fusion cuisine are great for showing culinary artistry. Presentation is also key – limited kitchen space means careful plating.

Menu planning has a long history – once chefs created elaborate banquets for royalty and nobility, taking seasonal ingredients into account. Menu planning has changed over time, reflecting cultural influences and dietary changes.

Food Safety and Hygiene

Food safety and hygiene are crucial for yacht chefs! Ensuring ingredients are fresh and clean is essential for delivering safe and tasty meals.

Chefs must master the basics:

• Cleanliness: Keep a clean working space at all times.
• Storage: Store ingredients properly to prevent contamination.
• Temperature: Monitor temps to avoid bacterial growth.
• Handling: Use proper techniques when handling food.

Plus, be aware of dietary restrictions and allergens, and practice efficient waste management.

Chef Emily faced a difficult situation on a yacht. During a small gathering, she noticed one guest had seafood allergies. Knowing allergen management, she swiftly changed the menu and made sure everyone was safe. This incident showed how important it is to be prepared and proactive when dealing with dietary needs.

Yacht chefs, remember: your commitment to food safety and hygiene will not only make guests’ dining experiences better, but also keep them safe on their luxurious voyages.

Equipment and Galley Organization

To ensure efficient yacht chef training in equipment and galley organization, equip yourself with essential kitchen tools and utensils and master an efficient galley layout.

Essential Kitchen Tools and Utensils

A well-equipped kitchen must have several essential tools and utensils. These include:

• Chef’s Knife for chopping and slicing
• Cutting Board to protect surfaces
• Mixing Bowls for combining ingredients
• Measuring Cups to accurately measure
• Whisk for blending and incorporating air

Additionally, spatulas, tongs, colanders, and can openers are essential for various cooking tasks.

The Chef’s Knife is the most important kitchen tool. It is a workhorse due to its versatility and multiple uses. This fact is from the Culinary Institute of America.

Efficient Galley Layout

An optimal galley layout is enhanced with equipment placement based on frequency and ergonomics, such as reach and height. This helps chefs to be more productive and have a harmonious work environment.

To get the most out of a galley layout, evaluate your kitchen setup. Consider the workflow, storage capabilities, and functionality of your equipment placement.

If you have a well-organized galley, you’ll get more efficiency, less stress, and better culinary results. Don’t let this improvement opportunity slip away!

Provisioning and Stock Management

To effectively manage provisioning and stock on a yacht as a chef, understanding the dietary restrictions and preferences of guests is crucial. This knowledge allows you to cater to their specific needs. Additionally, honing your skills in effective food purchasing and storage ensures that you have the right ingredients on board while maintaining freshness throughout the voyage.

Understanding Dietary Restrictions and Preferences of Guests

It’s crucial to understand guests’ dietary restrictions and preferences for a delightful dining experience. By knowing their needs, hotels and restaurants can tailor menus and meal preparations.

To get a better understanding, it is important to collect data and categorize it. See the table below for different dietary requirements:

This table shows the diverse dietary needs. So, it’s essential to provide options that cater to these specific dietary requirements.

Also, hotels can provide personalized recommendations based on past choices or popular dishes. This will enhance the guest experience.

Therefore, we kindly encourage you to share any dietary restrictions or preferences with us prior to your stay. This will enable us to make necessary arrangements and guarantee your satisfaction. Don’t miss out on this opportunity!

Our goal is to exceed your expectations and make sure your dining experience is tailored to your needs. With your cooperation, we can make sure of this.

Effective Food Purchasing and Storage

Purchasing and storing food efficiently is a must for any establishment. Good management ensures the right ingredients at the right time. Let’s look at strategies to optimize purchasing and storage.

Here’s the breakdown:

Each category needs attention. Produce, dairy, and meat must be bought daily, weekly, or bi-weekly. Non-perishables can be bought monthly as they last longer.

Storage conditions are essential too. Produce needs a cool environment, dairy and meat require cold temperatures. Non-perishables can be stored in dry areas.

A true story shows why managing food inventory matters. A restaurant overstocked perishable items leading to waste. They organized their system, tracking expiration dates and stock levels and reduced costs while ensuring freshness.

Remember, consider quantities, quality, and storage to manage food inventory.

Communication and Collaboration

To effectively communicate and collaborate in the yachting industry, master the art of yacht chef training. Learn how to navigate the intricacies of working with the captain and crew, as well as honing your skills in interacting with guests and incorporating their feedback into your culinary creations.

Working with the Captain and Crew

Clear Communication: Talk openly and honestly with the captain and crew. This keeps everyone on the same page and lets them work together to reach goals.

Teamwork: Everyone’s skills and knowledge are needed for success. The captain and crew need to work together.

Trust Building: Build trust to make decisions without fear. This also encourages ideas without judgement.

Flexibility: Adjust to the unexpected. Being flexible helps find solutions.

Conflict Resolution: Handle conflicts quickly, with respect and objectivity. This creates a good working atmosphere.

Continuous Learning: Encourage learning within the team. This helps the captain and crew grow professionally.

Also, each project or ship has its own dynamics. Strategies may vary.

Forbes magazine suggests having roles, responsibilities and expectations set for the captain and crew. This increases efficiency.

Remember that successful communication and collaboration between the captain and crew are necessary. This is true for both sailing and land-based projects.

Interacting with Guests and Incorporating Feedback

Interacting with guests is essential for good communication and collaboration. It helps to understand their needs and wants, leading to better services and happier guests. Here’s how to make it happen:

• Listen up: Pay close attention to guests’ concerns and ideas. Show kindness and reply in a helpful way.
• Make them feel at home: Create a warm atmosphere. Greet them with a smile and offer help.
• Get feedback: Ask for feedback with surveys or comment cards. This can help you spot areas for improvement.
• Reply fast: Respond to all guest feedback, no matter if it’s good or bad. This shows that you care and you will take action.
• Act on it: Use the guests’ feedback to improve your services. Show that you are committed to making changes based on customer input.

Incorporating guest feedback brings creative solutions that meet their expectations. And, using social media for conversations and resolving issues quickly, increases customer satisfaction, loyalty, and profits in the long run. Harvard Business Review proved this in a study.

Career Opportunities and Advancement in Yacht Chef Training

To excel in yacht chef training, navigate the sea of career opportunities and advancements. Discover the distinctions between working on yachts versus chartering, and unlock the secrets of building a reputation and networking. Embrace these sub-sections as key solutions for a successful journey in the world of yacht chef training.

Working on Yachts vs. Chartering

Workin’ on yachts has different possibilities than chartering for yacht chefs. Have a look at the differences:

Plus, when workin’ on yachts you can accommodate dietary needs an’ preferences of guests, not doable when chartering.

Did ya know? The Superyacht Chef Association assists and trains aspiring yacht chefs.

Building a Reputation and Networking

Building a strong reputation requires consistency. Delivering exceptional culinary skills on board is key. Chefs who consistently make delectable dishes gain the trust of guests and colleagues.

Networking with industry professionals opens doors to new career pathways. Attending events, joining associations, and connecting with leaders can lead to collaborations and job offers.

Social media platforms like LinkedIn and Instagram provide yacht chefs with an opportunity to showcase their talents and connect with potential employers or clients. Creating an impressive online presence can attract attention from influential individuals.

Actively participating in competitions or workshops demonstrates commitment to growth. Yacht chefs can enhance their reputation through these endeavors.

Pierre Gagnaire is a renowned yacht chef. His ingenious creations caught the attention of international celebrities. His ability to network propelled him to become one of the most esteemed chefs in the world.

Yacht Chef Training is always changing. To excel in the role, it is essential to understand the skills and knowledge needed. An ideal program sharpens culinary abilities and teaches industry insights.

We explored many elements of chef training. Culinary techniques, meal planning, provisioning, and dietary restrictions are all fundamental. Adaptability and versatility are also key for chefs catering to guests’ diverse tastes and dietary needs.

Teamwork is important too. Communication and support make for smooth operations and great guest experiences.

To be a great chef, practice is essential . Gain hands-on experience with an apprenticeship. Dedication, passion, and continuous learning will take you far. As Julia Child said, “ No one is born a great cook; one learns by doing .” Make every dish count, and you’ll be a renowned yacht chef.

Frequently Asked Questions

Q: What is yacht chef training? A: Yacht chef training is a specialized culinary program designed to equip aspiring chefs with the skills and knowledge required to work as chefs onboard luxury yachts.

Q: What are the prerequisites for yacht chef training? A: While there are no strict prerequisites, it is helpful to have some prior culinary experience or training. A passion for cooking, creativity, and an ability to work in a fast-paced environment are also important.

Q: How long does yacht chef training typically last? A: The duration of yacht chef training programs can vary, but they generally range from a few weeks to several months. Some programs may offer intensive courses that can be completed in a shorter time frame.

Q: What skills are taught during yacht chef training? A: Yacht chef training covers a wide range of culinary skills, including menu planning, food preparation and presentation, knife skills, food safety and hygiene, and culinary creativity. Students also learn about the specific challenges and considerations of cooking onboard a yacht.

Q: Are there any certifications or qualifications awarded after completing yacht chef training? A: Yes, upon successful completion of yacht chef training, students may receive certifications or qualifications recognized within the yachting industry. These certifications can enhance job prospects and demonstrate a commitment to professional development.

Q: Can yacht chef training lead to employment opportunities? A: Absolutely, yacht chef training equips individuals with the necessary skills to pursue a career as a chef onboard luxury yachts. Successful graduates may find employment in reputable yacht charter companies or private yachts, catering to the culinary needs and preferences of discerning guests.

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The Quick & Easy Guide to Superyacht Chef Careers

This article is the latest instalment in our series of guides on superyacht careers. We’ve already covered deck , interior and engineering careers, but today it’s time to get delicious and discuss the career pathways for chefs on board yachts. 

As always, the information in this guide is brought to you by the experts at the careers guidance platform, Academy by Ephemeris . Start or advance your yachting career with Academy by Ephemeris, the only online tool that connects superyacht crews and aspiring crew with yachting industry training providers worldwide. 

What does a superyacht chef do? 

A superyacht chef is in some ways, the central character in a guest or owner’s experience on board. They are the unsung heroes that use the culinary arts to turn yacht voyages into unforgettable memories, and it’s all done from the galley - the marine industry term for the onboard kitchen. 

The chef’s primary responsibility is planning, preparing and cooking food for the guests/owner, the captain and the crew. But there’s a lot more to the chef’s job, too. 

The chef’s daily responsibilities include regularly provisioning all required food items, which also entails frequent food inventory records to ensure that any food items required for a particular trip or charter booking, are ordered and delivered on time. They are also responsible for checking that all received food items meet the yacht’s standards, following which all items must be safely and correctly stored according to all required food safety and storage standards. 

Galley safety and sanitary standards are also the chef’s responsibility, and if other galley staff are on board - as they may be on larger yachts - the chef is responsible for managing those staff, too. 

How do I become a superyacht chef, what qualifications do I need?

Generally, you would begin by obtaining formal food preparation training, such as an NVQ (National Vocational Qualification) Diploma from the City & Guilds framework. 

Next, you will need a minimum of a Level 2 Food Hygiene Certificate. This internationally accredited certificate is a mandatory requirement for all food handlers and servers. It teaches the basic knowledge of how to safely store, handle, cook and serve food onboard a superyacht in a hygienic and safe manner. 

For chefs working on commercially registered yachts (charter yachts) and/or chefs cooking for 10 or more crew, a further requirement - the Ship's Cook Certificate – was introduced as part of the Maritime Labour Convention (MLC, 2006) in 2014. 

Rather than being a course to teach superyacht standard food for guests, the Ship's Cook Certificate was created with the purpose of ensuring that cooks working on commercial vessels have the basic skills and knowledge to cook for the crew on board. 

“The Ship's Cook Assessment for the Certificate is designed to ensure a basic minimum standard – it is not designed to catch people out. If you know how to cook and you operate using best practice, there is no reason why you will not pass the assessment,” explained Chef Duncan Biggs, MD of OceanWave Monaco. 

In order to attain a Ship’s Cook Certificate, you will need the following: 

• Proof of at least one month’s sea time, at sea or alongside. 
• Proof of at least one year as a chef or as a cook in a professional working environment. 
• Certificate of successful completion of the Assessment in Marine Cookery. 
• Class-based Food Safety Level 2 (MCA - Maritime and Coastguard Agency) or Level 3 (Cayman Islands). 

A formal competency check via the Ship's Cook Certificate of Competency is mandatory, even if you hold an SVQ (Scottish Vocational Qualifications) or NVQ Level 4 to UK standards. 

All crew, including chefs, need an STCW (Standards of Training, Certification and Watchkeeping for seafarers) certificate in order to work on a yacht. This is a five day course that covers general safety at sea. You will also need to obtain an ENG1 medical certificate from a certified medical practitioner. 

Is it better to start off working onshore? 

The majority of yacht chefs train and develop their skills onshore first before pursuing a cheffing career at sea. Chefs who have had extensive training and career experience on shore, particularly if they have worked in fine dining or Michelin-starred restaurants, are highly sought-after on yachts. 

Is cheffing at sea any different to cheffing ashore? 

Yes, it’s very different! 

A head yacht chef is responsible for meal planning, menu development, food provisioning and preparation, cooking and galley cleanliness. On smaller yachts, chefs often work alone, further adding to their workload. 

Additionally, superyacht chefs - especially those on board charter vessels - need to have the ability to perfectly cook a wide range of cuisines and accommodate a wide range of dietary preferences, including gluten free, vegetarian, and vegan options, all prepared to a very high standard. Guests accustomed to dining in the world’s best restaurants expect a similar level of culinary perfection on board. 

There are logistical differences, too. 

If a chef onshore needs an ingredient at the last minute, it can often be sourced relatively quickly and easily - sometimes even from a nearby store. At sea, however, a chef must be prepared to be much more resourceful given that it’s more challenging to source provisions, particularly at short notice, so a missing or spoiled ingredient can otherwise quickly become a disaster. Though larger yachts typically have more galley staff, it is generally still not to the extent of kitchens ashore and even then, yacht chefs must simply be more resourceful while being prepared to be busy for longer hours every day. 

What are the different roles within the yacht chef pathway? 

Yachting’s culinary world offers several distinct roles. 

Junior Chef: This role offers newly trained chefs a chance to familiarise themselves with the nuances of yacht kitchen operations while learning vital occupational skills from more experienced professional chefs. By assisting seasoned chefs, junior chefs lay the groundwork for their journey ahead. 

Sous Chef: Positioned as the second-in-command to the head chef, the sous chef becomes the cornerstone of the galley, often stepping in to lead the culinary charge. 

Specialty Chefs: For those with a unique culinary passion, such as pastries or sushi, specialised roles - when available - provide a platform for niche creativity. 

Head Chef: At the apex of the galley staff hierarchy, the head chef orchestrates the galley's operations, ensuring every dietary requirement and preference is exquisitely catered to. 

Conclusion  

Climbing the ranks in the superyacht chef’s culinary world necessitates a commitment to continuous learning. Of course, exploration of diverse global cuisines and networking within the superyacht community can propel your career substantially, but getting started requires having the right training. That’s where Academy by Ephemeris comes in. 

Using the Academy by Ephemeris platform, you can access the training you need to begin, develop or advance your chef yachting career - or any career on yachts - wherever you are in the world. Academy by Ephemeris is designed to connect you with the right courses from carefully vetted training providers worldwide, whenever you need them. 

Finally, a big thank you to Chef Duncan Biggs at OceanWave Monaco for his assistance with this article.

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Get Onboard

Superyacht Training

SUPERYACHT CHEF COURSE

Our Chef Training program is designed to assist those with a professional culinary qualification to make the transition to working on board a luxury super yacht. Our Chef training offers practical hands-on skills development programmes designed to include comprehensive galley training, as well as other courses required by the maritime industry for you to complete a full training portfolio. We assist you through the entire skills programme and ensure that all the industry requirements are met to enter the exciting world of super yachting.

Superyacht Chef Course

The Superyacht Chef Career Course commences with a 10-day culinary course to kick off your career in one of the best positions onboard a superyacht. The course focusses on preparing students to increase their culinary repertoire in the galley and trains them to look at food and food preparation from a completely different perspective.   This intense course covers everything you need to know about yachting, operating in the galley, food management and culinary skills and covers virtually all the practical applications for cooking in a galley, with emphasis on the modern Superyacht Industry and its typical demands in the varying roles. The course includes menu planning, budgeting, provisioning, charter planning, stock taking, recipe costing and recipe planning.

85% of the course is practical and prepares students for a career at sea, including CV and culinary portfolio planning, interview processes and general preparation for a yachting lifestyle. Students are encouraged to challenge themselves to meet the standards of trained chefs in preparing and planning food for guests. The course is a highly practical course and students are required to have a reasonable level of culinary experience, although need not be formally trained.

The course is structured into specific modules to provide yacht chefs with practical knowledge and experience, ranging from basic preparation skills to how to prepare and present a 3-course meal for guests on sailing vessels.

The course includes the following:

• Provisioning, passage and port stop planning
• Foreign ingredients
• Menu and recipe planning
• CV and portfolio planning
• Interview practical
• Dietary requirements, cultural and allergies
• 5 days of practical training in a professional kitchen
• 1 day of theory and practical evaluation
• 1 day of on-board practical service
• 1 day service stress test – operating in high-pressure environments

Our career program includes:

• STCW Basic Safety Training including PDSD
• SAMSA Medical
• Food Safety Level 2
• Superyacht Culinary Course
• Powerboat Level 2
• SAMSA SRC/VHF Radio
• Boat Orientation
• Lunches and aprons
• All course training materials

Why Train With Get Onboard?

Get onboard is a boutique training company, owned and led by ex-yacht crew with over a decade of individual industry experience. This means we know exactly what is required to stand out from the crowd and secure your first role onboard.

Get Onboard is an accredited maritime recruitment company, which means we offer our students the best possible chance of finding work onboard.

Career courses can be tailored to suit your budget, as modules can be added or removed as required.

Get Onboard limits our student numbers to small groups, ensuring that our candidates have the opportunity for one-to-one with our expert instructors.

Pre-requisite Experience and Qualifications

Students must be 18 years or older.

While formal training is not a requirement, the course is highly practical and students are required to have a reasonable level of culinary experience.

Qualification

Advanced Certificate in Galley Competence IYT Superyacht Galley Chef accreditation (crew less than 10)

Ready to get onboard?

Looking for a step-by-step guide on how to get your first job on a yacht.

Download our 54 page “ Beginners Guide to Yachting” ebook that explains everything you will need to get started in the yachting industry. From find day work, what the different seasons are, to packing your bags- we cover it all!

Needing more?

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RYA/MCA Online

1. what are the basic requirements you need to be eligible to work in the yachting industry, 2. what is the stcw and why do i need it, 3. what is the eng1 medical certificate, 4. what land based experience will help me find a super yacht job, 5. what are the different departments onboard, 6. what crew training is required for me to work as a junior deckhand.

• Yachtmaster/Coastal Skipper Theory
• Yachtmaster/Coastal Practical
• Specialist Super Yacht Training Course (Deck Hand Training Course)
• RYA Power Boat Level II
• RYA Personal Watercraft Course
• RYA Competent Crew Certificate
• RYA Day Skipper Theory and Practical Certificates
• VHF Radio Operator’s License

7. What crew training is required for me to work as a junior stewardess?

• Stewardess Course
• Proficiency in Designated Security Duties (PDSD)
• MCA Food Safety Level 2
• RYA Powerboat Level 2

8. How do I book my training courses?

9. how do i get my first job on a yacht, 10. are these courses worth it, or am i just wasting my money, 11. will i get hired for my first job from south africa, 12. what is daywork, 13. what are the best locations to get a yacht job, 14. how much can a motor yacht stewardess or deckhand earn, 15. what are the negatives of working on a yacht, 16. what are the positives of working on a yacht, 17. is working on a super yacht for everyone, 18. what is the minimum age to work on a yacht, 19. is accommodation provided when i am completing my yacht training in cape town.

CHEF CAREER COURSE

Superyacht Training Academy

TRAINING FOR A CHEF POSITION ON LUXURY SUPERYACHTS

The syta course is your passport to the world’s most luxurious superyachts.

Superyacht Training Academy’s Chef Career Course provides essential training for amateur or professional cooks alike in preparing food to a professional standard. Students acquire the skills to start their career as a chef on any sailing vessel, Superyacht or simply enjoy the life skills of an accomplished galley chef.

This course offers the simplest and most effective way to gain entry level employment as a chef onboard yachts of all sizes. A good chef is well-presented, has a love for fine cuisine and has a strong ability to plan ahead. The knowledge and skills needed to perform the job are not difficult to learn, but the attitude and art of good service is something that takes training and practice. The position requires a blend of responsibility, maturity and self-discipline along with good communication skills and the drive to provide exceptional service. You will need meticulous attention to detail both in your duties and in your personal presentation.

This is an exciting career, leading to travel and adventure opportunities worldwide.

V&A Waterfront, Cape Town

Courses Included

IS THIS COURSE IDEAL FOR YOU?

You are exploring career options in the superyachting industry

You have completed matric or tertiary education

Keen to travel and explore your personal horizons

Seeking a well-paid entry-level job in the superyacht industry

ACCOMMODATION

Mediterranean.

*Typical entry-level salary

Are you ready to begin your Superyacht Career?

For more information, course schedules and availability.

Similar career paths

Stewardess Career Course

All RYA courses proudly powered by Ocean Star Sailing Academy.

Exclusive yacht chef

Our course is more than just preparing exclusive dishes and treats for your guests. It will make you ready with all of the challenges a chef on a yacht has to deal with. Learn all of the special details that awaits you on yacht and make your guests and crew feel blessed that have you as their chef. We will guide you how to make right provisioning and make preference lists and how to properly organize the kitchen on a yacht. Although we will teach you how to prepare the most wanted menus on yachts, how to keep sanitation to the most highest standards and the tricks how to present food when you have some different conditions then in kitchens on shore our course is much more than just that. We will give you insights on how to behave on a yacht and how to became a valuable member of the crew and overlap all of the challenges a chef has to face when he first steps on board. During the course like in all of our other courses, we will make sure you have a professional CV written while you are attending our course with professional photos that will give you a better chance of landing the dream job on a yacht! So join us, develop the yachting mentality and learn the importance of the smallest details as well as the expertise in preparing the most demanding dishes.

You have been working as a chef in hotels or restaurants and you want to try out at something new? Our program for Exclusive yacht chef is the right choice if you want to set on a new challenge and make it in the luxury and prestige world of yachting!

Duration 8 days 

Language English

Pre-requirements 18 years Culinary high school degree or other form of formal culinary education 1-year experience working in a restaurant or hotel galley (or similar) ENG 1 Knowledge of English

Price 950 €

• Business communication, CV making and job interview practice
• Application of HACCP standards on board
• Allergens, healthy foods, religious and cultural differences
• Marpol and the garbage record book
• Welcoming and receiving guests, compiling menus for guests and crew, preference lists
• Calculation and procurement of groceries
• Modern food preparation technologies
• Modern approach to gastronomy, food art
• Modern approach to food decoration and food lighting
• Artisan bread and pastry making
• Finger food
• Fine dining
• World cuisines – Mediterranean and Asian cuisine
• World cuisines – French and Italian cuisine
• aya  Exclusive Yacht Chef Certificate
• Applying the rules of personal hygiene, hygiene of the working space, appliances and utensils
• Identifying sources of danger at work in order to prevent injuries and ensure safety at work and using personal protective equipment
• Creating different dishes depending on the type of cuisine from different parts of the world
• Organizing work in the kitchen in difficult working conditions (cramped space, rough sea, lack of storage space)
• Planning supply of ingredients in all parts of the world

Our 3–part program arms you with all the qualifications and skills you need to step onboard, and much more than that.

Designed to give you theoretical and practical knowledge needed to work and succeed in the luxury yachting world.

Extra skills to set you apart.

Pastry Course

Advance gluten free, vegan, vege advance course, nutritionist.

Without this certificates you can’t step on board. Good things is we have them all in one place.

D2 – Basic safety

(STCW A–VI/1)

Most crew members must have these certifications to work on board.

D42 – Security awareness 

(STCW VI/6–1)

D43 – Proficiency in designated security duties

How i can become a part of the yacht crew.

One of the first questions we all meet when we want to make a lifestyle change. There are a lot of people that apply every day for opening position on a yacht but only few make the cut. We are here to help you with all of this. From advice, specialized courses to recommendation that can help you find a job. We will help you how to write a CV in a proper way, how to present yourself to the industry, get the needed knowledge and certificates needed and finally give you an insight in a yachting industry as well how to adopt winning mentality!

Can I enroll in a single course?

Our academy is design to give you exactly what you need. Therefore, you can choose what fits your needs and in which part you want to broaden you knowledge. Even a single course can give you an advantage in finding the dream job or delivering the “WoW” factor in this industry!

Do your courses include practical part or just theoretical?

Professionals from yachting industry have developed our courses. Without practical knowledge, this would not be a complete story. Our courses are designed to give you extensive practical knowledge and teach you the smallest details that will help you in everyday situations on a yacht. On the end of every course we are taking you on a practical day – to visit a yacht so all of the knowledge learned can be simulated in a realistic environment.

Can you help me find a job?

Yes, we can. But please note that we are not a crewing agency. As this is one of the most common questions that we get we have developed a system of recommendation lists. So when you join our course feel free to give it your best and our instructors will help you with all they can to find you a suitable position. In the end we send out our recommendation list to our partner agencies which they can use to contact you for an opening position.

Superyacht Courses

• Recreational / Superyacht
• Marine Communications (VHF-SRC)

IYT offers courses for the professional superyacht industry from interior and deck crew training to Master 200 Ton Unlimited. Whatever level of training you need we can help you achieve the necessary qualifications and guide you towards a fulfilling career in the industry. Please see the courses page for information about all professional courses and read the general information for Master of Yachts courses below.

Remember, an IYT certificate is a qualification that can be used globally. Unlike other training organisations, IYT insists on an understanding of IALA regulations in areas A & B, weather systems and tidal calculations in the north & southern hemispheres.

• Small Powerboat and Rib Master (MCA Recognised)

• Superyacht Deck Crew Course

• Superyacht Hospitality Training

• Superyacht Chef

STCW Overview

• Master of Yachts Coastal/Mate 200 Tons (Power or Sail)

• Master of Yachts Limited (Power or Sail)

• Master of Yachts Unlimited

• Boat Engineer Course (SCV Code for Vessels Operating in the Caribbean)

• IYT-MSWI BoatMaster Course
• Recreational
• Privacy Policy & Terms Of Use
• Become a Partner School
• Register with IYT
• Find a School
• IYT E-Learning
• Certificate Renewal & Replacement
• Get Certified
• Recreational Training Course Progression
• IYT Passport
• Crossover Opportunities
• Course Progression
• Course Progression Interior
• Dive Boat Training
• Forms And Docs
• Instructor Training
• Personal Watercraft Operator
• Dinghy Sailing Programme
• IYT Try Sailing
• IYT Introductory Sailing Skills
• IYT Day Skipper / Crew Sail
• International Crew
• International Flotilla Skipper
• International Bareboat Skipper
• International Flotilla Skipper Sail – Catamaran
• International Bareboat Skipper Sail – Catamaran
• International Certificate of Competency (ICC Certificate)
• Powerboat Skipper
• Yachtmaster Coastal (Power or Sail)
• Yachtmaster Coastal Sail – Catamaran
• Yachtmaster Offshore (Power or Sail)
• Yachtmaster Offshore Sail – Catamaran
• Yachtmaster Ocean
• Patron de Yates (Yachtmaster Coastal Spanish edition)
• IYT Commercial Tender License Course
• Weather Master
• Navigation Master
• Become An IYT School
• Upgrade Your School
• Find A School
• Course Levels
• Instructor Qualifications
• Vessel Requirements
• Vessel and Facility Requirements
• Unauthorised Schools and Other Entities
• Shipping & Delivery
• Government Approvals

• Online Courses
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Superyacht Crew Academy Provides training and certification for people who wish to work on Superyachts anywhere in the world and within the Australian Maritime Industry. Legal Name: Club Sail Pty. Ltd. Trading as: Superyacht Crew Academy Registered Training Organisation no. 91462

Unit 25a/5 Ponderosa Parade, Warriewood, NSW 2102, Australia.

+61 2 9979 9669

[email protected]

Superyacht Training Courses

Stcw training courses:, stcw 95 / 2010 basic training (mandatory for all crew).

• STCW Basic Training Package (STCW A-VI/1-4) 
• Personal Safety & Social Responsibility | PSSR | STCW A-VI/1-4
• Fire Fighting & Fire Prevention | FFP | STCW A-VI/1-2
• Elementary First Aid | EFA | STCW A-VI/1-3
• Personal Survival Techniques | PST | STCW A-VI/1-1
• Proficiency in Security Awareness | PSA | A-VI/6-1
• Proficiency in Designated Security Duties | PSA | A-VI/6-2

In order to legally obtain a job on a superyacht, ALL crew members have to be STCW certified, no matter what role or department you aim to work in.

STCW is the abbreviation for Standards of Training, Certification and Watchkeeping for Seafarers. The STCW needs to be refreshed every five years and is offered in most countries worldwide.

Advanced STCW Training

• Proficiency in Survival Craft and Rescue Boats | PSCRB | STCW A-VI/2
• Advanced Fire Fighting | AFF | A-VI/3)
• Proficiency in Medical First Aid | STCW A-VI/4-1 
• Proficiency in Medical Care | STCW A-VI/4-2
• Crowd Management & Passenger Safety STCW A-VI/2-1
• Crisis Management & Human Behaviour | STCW A-VI/2-12
• Ship Security Officer | SSO | STCW A-VI/5

Deck Department Training Courses:

Deckhand training:.

• Deckhand Training Breakdown
• Deckhand Entry Level Course
• 8 Week Extensive Deckhand Academy
• Extensive Tender Handling Practical (10 Days | Fort Lauderdale)
• Power Boat Level II
• Small Power Boat & Rib Master (IYT)
• RYA Personal Water Craft Proficiency (PWC)
• RYA VHF Short Range Operator Certificate
• GMDSS Restricted Operator Certificate (ROC)
• RYA Advanced Powerboat
• RYA Tender Operator
• RYA PWC Instructor
• GMDSS General Operators Certificate (GOC)
• RYA Yachtmaster Offshore (200GT)
• RYA Yachtmaster Ocean (200GT)
• IYT Master of Yachts 200GT (Limited)
• IYT Master of Yachts 200GT (Unlimited)
• Master of Yachts 200GT Limited (Transport Malta)
• Master of Yachts 200GT Unlimited (Transport Malta)

New to the yachting industry? Let us help find you a training package that is firmly in line with your career aspirations as well as your budget.

Yachtmaster / Master of Yachts Training

• I YT Master of Yachts 200GT (Limited)

Bridge / Mate / Officer Courses

Mca oow modules (3000 limited).

• Efficient Deckhand (OOW)
• Proficiency in Survival Craft and Rescue Boats (PSCRB)
• General Ship Knowledge
• Human Element, Leadership and Management (HELM) (Operational Level)
• Global Maritime Distress and Safety System (GMDSS) (GoC)
• Electronic Chart Display and Information System (ECDIS)
• Navigation and Radar (OOW)

Chief Mate Modules (3000 Limited) (OOW Required)

• Advanced Fire Fighting
• Proficiency in Medical First Aid
• Human Element, Leadership & Management (HELM) (Management Level)
• RYA Yachtmaster Ocean / Unlimited 200GT or
• IYT Master of Yachts 200GT Unlimited

Interior Training

Steward(ess) training and certification.

• Essential Stewardess Courses
• Food Safety & Hygiene Level 2 Certificate.
• G.U.E.S.T Program:
• G.U.E.S.T Program Level 1
• G.U.E.S.T Program Level 2
• G.U.E.S.T Program Level 3

Becoming a stew on board a superyacht requires a lot of hard work. With hard work comes great benefits such as: traveling the world, days off in spectacular destinations, a thriving social life, great holidays, and good pay. Once you have done your research on the role of a yacht stewardess and decide that it is for you, there are a series of training courses that need to be completed in order to ensure you are as ready as can be!

Chef Training & Certification

Working in a superyacht galley is different from working in your average restaurant or kitchen. Together with the unique challenges that a chef may face while working at sea, there are also specific certifications that must be held.

Engineer Training

Entry level.

New engineering entrants wanting to work on yachts, workboats, fishing vessels, tugs, standby, seismic surveys, oceanographic research vessels, and government patrol vessels will need to complete the following course at an early stage of their career:

• Approved Engine Course 1
• Approved Engine Course 2

Small Vessel Second Engineer (formerly Y4) - Less than 200GT and less than 1,500kW)

• Small Vessel Second Engineer - Auxiliary Equipment Part 1
• Small Vessel Second Engineer - Marine Diesel Engineering
• Small Vessel Second Engineer - Operational Procedures, Basic Hotel Services and Ship Construction

Small Vessel Chief Engineer (formerly Y3) - Less than 500GT and less than 3,000kW)

• Small Vessel Chief Engineer - Auxiliary Equipment Part 2
• Small Vessel Chief Engineer - Statutory and Operational Requirements

Small Vessel Chief Engineer (formerly Y2/Y1) - Less than 3,000GT and less than 9,000kW)

• Small Vessel Chief Engineer - Applied Marine Engineering
• Small Vessel Chief Engineer - General Engineering Science I
• Small Vessel Chief Engineer - General Engineering Science II

There are numerous different ways to become a superyacht engineer, all of which will be discussed in greater detail. It is important to decide what the best option is for you; whether you are new to the yachting industry, have an engineering degree, work on commercial vessels, or are even a deckhand planning a switch to the engine room.

Online Training Courses

Other beneficial training courses.

Are you a masseuse, a barista or mean mixologist? Maybe a sports coach or DJ? Some superyachts have unique crew requests that allow certain candidates to stand out from the crowd. This could be your time to shine!

Coming soon!

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Everything you need to know about being a superyacht chef

• Chef Interviews
• Beach destinations for yacht chefs and foodies
• The Ultimate Port Guide: Rybovich, West Palm Beach, Florida, USA
• The Ultimate Port Guide: Berth One, West Palm Beach, Florida, USA
• The Ultimate Port Guide: Savannah Yacht Center, Georgia, USA
• The Ultimate Port Guide: Port Denarau Fiji
• The Ultimate Yachtie Guide To Antibes And Cote D’Azur
• The ultimate Yachtie guide to Barcelona, Spain!
• Dockwalking for yacht chefs [updated 2022]

The Ships Cook Certificate: What you need to know

• How to get a job on a super yacht as a chef
• Private Vs Charter
• Starting as a crew chef
• Superyacht crew agents
• What certificates does a Superyacht Chef need?
• Working as a yacht stewardess vs crew chef
• Yacht crew in the wild
• Yacht Chef Job Board
• 5 Best Cookbooks for 2019 for yacht chefs
• 5 of the best chef gadgets​ for 2019
• 5 knives every chef needs in their knife roll this season
• The Yacht Chef cookbook of 2020 : The mymuybueno cookbook
• Short order
• cooking classes
• Crew Food: How It Can Make Us Better Chefs
• Crew meal ideas
• Crew Preference sheet free printable
• Crew Weekend Food Ideas
• Sample Yacht Chef Menu
• The BEST vegan cookbooks for yacht chefs
• Writing a killer yacht chef cv is easy!
• Worldwide Superyacht Provisioning Spreadsheet
• Yacht Chef Websites
• Work with us

• A Nina Wilson Article 2022

Welcome, Welcome! I am here to de-mystify the Ship’s Cook Certificate. If you cook on a vessel or plan to cook on a vessel – you know what I am talking about.

So without further ado, here’s your guide to the Ship’s Cook Certificate.

What is the Ships Cook Certificate?

The SCC is a mandatory ticket for chefs to hold if they work on a commercially registered vessel that travels further than 60 miles offshore and has more than 10 crew. With the current trend of yachts getting larger and larger – there has never been a better time to get your SCC. 

To process to obtain your Ships Cook Certificate looks like this: 

• Pull together some documents (more on that later)
• Complete an assessment in person
• Post it all off to the MCA to get approved 

After these boxes have all been ticked, you will receive your Certificate of Competency or COC for short. Without this COC ticket, your assessment is not complete . Do not just do the assessment and think you have a ship’s cook certificate. It must be endorsed!!

What are the minimum requirements to gain the certification?

• Be 18 years or older
• Minimum 1 Month sea service 

Level 2 Award in Food Hygiene & Safety 

• ENG1 Medical 
• Level 2 Cookery Qualification OR 12 months sea service OR 12 months in a catering establishment

A quick note about this- A COC is only issued when your Level 2 award in food hygiene & Safety certificate has been achieved through face to face classes. You cannot submit an online certificate and gain the COC. To ensure you get approved, most schools offer the in-class certification, as an addition, or as part of the Ships Cook Assessment.

The Assessment for Ships Cook

It can seem a little bit difficult to understand how to get the sea time, without the certificate (the whole chicken/egg situation) if you are new to yachting. But, you can gain this by working in a galley where someone else holds their SCC, or on a vessel with under 10 crew. If you are a sous chef on a smaller boat, you will likely be working under a head chef who holds their Ship Cook.

It’s pretty safe to say that the chefs in the superyacht industry have been giving a collective groan for some time now about the Ship’s Cook Certificate. Well folks, I am afraid that there is no getting around it. 

Bite the bullet, pull your finger out and go do the Assessment and get certified. It’s really not that hard, I promise! 

What if I don’t want to do the classes?

The tricky thing is here that maybe you’re a sh*t hot chef that has 10 years of experience in Michelin starred restaurants. So you can’t be arsed doing three days of having your cooking assessed? I have some bad news for you. In the list of requirements, it’s absolutely mandatory to complete the Assessment in Marine Cookery. Trust me – I checked! 

Sure, you can skip through the industry with a Cayman Islands Recognition of Ships Cook. Or even a Marshall Islands one. And many chefs have gone this route so far. It’s one way to dodge the official requirement for now. But word on the street is Lloyds Registry is cracking down and if you want to be a fully eligible hire for your next boat – just obtain the legit MCA SCC, go on son.

Leiths School of Food and Wine

Really guys – it’s not that bad! I recently went to Leiths School of Food and Wine and completed mine there. It was fun. Yes, actually, it was.

There was a good bunch of chefs, and in true chef fashion we went for a beer after each and every assessment. There was kitchen banter and a supportive atmosphere. Best of all it was cooking in a very unadulterated form. You had a time frame yes – but no set ‘service time’. To make it even easier, all of the ingredients were laid out for you!

Leiths is a well-known cookery school in London. They have taken over running the SCC from Tante Marie and they are doing an excellent job. The kitchen is bright, spacious, beautifully lit and it has an excellent air conditioning system. We had warm and sunny London weather during my time there and you bet we enjoyed that air con! 

What is in the Ships Cook Certificate assessment?

Unfortunately, I can’t tell you what I cooked, because it’s an assessment… But the general outline for the course is:

Day 1: 2 hour theory exam

Full-Day on day 2: Dessert, Bread & Pastry

Day 3: Savoury

The Written Exam

The written exam was very straightforward. It covers cultural and religious dietary requirements, kitchen management, budgeting (we got a calculator- thank GOODNESS), and health & safety. It’s a mix of multiple choice and short answers. After completing the test we went straight to a nearby pub for a refreshing beverage whilst awaiting our results. Of course – we all passed! 

Pastry Exam

The pastry day was a blast! Although the assessor commented that most people find this day the trickiest, we all certainly had a good time. Blasting our way through breads, tarts, cakes, cookies, all those good things really had the kitchen smelling divine.

Although, I really felt bad for the assessor – having to taste each and every dish. She must have been on a sugar high the entire day. I certainly enjoyed taking home 4 large boxes of goodies at the end of the day to share with my housemates. For all those that didn’t want to tempt diabetes there was the option to donate all the extra baked goods to a charity. Which left us all feeling warm and fuzzy. 

Savoury Exam

Savoury day started out with a fish. I’ll be the first to admit that gutting & filleting isn’t my favourite exercise, but even I enjoyed this day. Working my through a series of recipes that are designed to test all the basic skills was actually quite fun. It’s easy once you get into a natural flow, switching from one dish to the next and juggling a few recipes at the same time. It was great getting to munch on whatever gets served too. It’s quite enjoyable!

It’s really important to note here that you are only cooking up to MAX 4 portions per dish. So the prep time is much less than you would expect. On yachts, we’re used to cooking for higher numbers. Often 10 20 crew or guests. So it’s a nice change to have things scaled down and only chopping 1 onion rather than 8. Which I rate highly as onions make me cry like a bitch. 

At the end of the day – if cooking is what you enjoy, is what you love, then you really will enjoy the assessment!

Sure, it is a little weird getting a certificate telling you something that you already know you are capable of. But I think as chefs we should count ourselves lucky.

The deck crew have it pretty tough. They have weeks and weeks of study and exams! Whereas we have one tiny 3-day assessment so…quit your moaning!!

It’s an easy way to bolster your CV, and certainly gives you the green light for future jobs on ANY flagged vessel. Leiths run Assessments in Marine Cookery throughout the year, with 8 people on each course so head on over to their website , book your Ships Cook Certificate assessment. You’ll be glad you did! 

Nina Wilson has contributed many articles to The Superyacht Chef over the years, and we love her take on the Ships Cook Certificate Assessment above. All opinions are her own, with some edits made for clarity. Cheers Nina, ya bloody legend!!

Nice clear and helpful article. To add:

The MCA once clarified with me that the 1 month sea service can be served in any capacity (stewardess, deckhand, etc.). They stressed that 12 months in a catering establishment, however, must be in a capacity related to food preparation (i.e. waitress / bartender would not qualify).

I would suggest also checking out Dumfries & Galloway for those who like to shop around.

Hello, I am writing to you because I am interested in taking the course to obtain the chef certificate. I have many years of experience as a chef in restaurants, hotels, private villas and several seasons on 4-season yachts. My English is basic in writing and somewhat better when I speak I would like to know if you can use a Google translator, for example, when you have doubts in a written exam?Would it be possible for you to give me an idea of ​​the type of questions on the written exam?

I think it is important that you emphasize that what you are promoting here is for a British SCC. Many countries have a SCC that are compliant with MLC and the best path for a qualified cook from an MLC signatory country is to get an SCC from their own country. This way they will not have any problem having their land based cooks qualification recognised as a base qualification towards their SCC. E.g. An Australian Cook should get an AMSA SCC etc. Also note that you mention 60 miles offshore. I believe this is actually incorrect. See MGN600(m). For an UK MCA SCC, it is actually, 60 miles of a safe haven in the United Kingdom.

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Deckhands are vital for maintaining a yacht's exterior and ensuring smooth operations. Our yacht deckhand training program prepares individuals with essential skills for this role, including guest assistance and day-to-day operations.

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I had no experience in yachting before I started Yacht University. The course literally turned me into a yachtie. Before I was working as an accountant at my parents firm but I just couldn't see myself doing it any longer.

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Something about the Mediterranean has this enchanting allure, your life on the yacht exudes a harmonious blend of luxury and adventure. From orchestrating seamless onboard experiences to exploring sun-kissed coastal treasures, each day presents a symphony of refined service and cultural immersion. A life where turquoise horizons and whispered sea breezes weave a timeless tale of opulence and discovery.

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Behind the scenes: How this Carnival cruise ship galley serves thousands of meals a night

"Behind the Scenes” is a five-part series focusing on the inner workings of the travel industry and how those impact the consumer’s final product. If you'd like to contribute to our future reporting and share your experience as a source, you can click here to fill out this quick form .

On any given night, Pacific Restaurant on Carnival Cruise Line’s newest ship is a hub of activity. On multiple evenings during a recent sailing, guests lined up at the entrance to one of the main dining rooms on Carnival Jubilee , which gave way to a two-deck space with ornate, twinkling light fixtures and soaring white columns.

But a windowless room several decks below is where the real action happens.

The ship’s main galley, lined with metallic counters, stoves and ceiling panels, cranks out 15,000 dishes per night on average. The kitchen – one of 18 galleys overall – supplies multiple meals, but dinner is its busiest time.

“It's not a small operation by any means, especially on this class of ship,” Vivek Menon, the ship’s Food and Beverage Director told USA TODAY on board. Here’s how they do it.

Ever wanted to ride an airport bag belt? You can't, but we can show you where they go.

Behind the scenes with Disney's baby elephant: 'We don't force our animals to do anything'

How does a cruise ship galley work?

Lots of planning happens before meals ever hit guests’ plates. Food orders are placed around two weeks in advance and loaded onto the vessel on turnaround days, said Menon, whose food and beverage team includes just under 900 members (Jubilee can accommodate more than 6,000 guests).

The ship's galley staff cooks roughly 5,000 pounds of whole chicken, grills around 5,000 pounds of strip steak and bakes approximately 600 loaves of bread every week.

One morning in late February, fish was thawing in a walk-in refrigerator the size of a small bedroom on deck 3, two decks below the galley. According to a label on its exterior, a nearby freezer housed ice cream, while another room was filled with boxes of cruise essentials like Grey Goose Vodka and Crown Royal whiskey.

Chefs then place orders with the vessel’s storeroom team two days before they need the ingredients. “Pre-prep” – such as trimming and marinating chicken breasts – takes place a day beforehand, with more prep following on the day of service, though the time required varies.

Those chicken breasts, for example, might be prepped an hour prior to service. By contrast, “Prime rib cooks for six hours,” Menon said. “A short rib braises for 12 hours, so obviously that has a huge lead time. So, it depends on the dish.”

Then it’s showtime. The galley provides food for an average of 4,000 people a night between Pacific Restaurant and the ship’s other dining room, Atlantic Restaurant.

Orders start trickling in at around 5:45 p.m., but the crew is ready. Chefs are given a head count at the beginning of the evening, at peak time and near the end of dinner.

For example, Menon said, “If we’re cooking 1,000 fish for early dining, 1,000 filets, the counts are spread out in such a way that in the first 15 minutes, the cook is running around 200 ahead of count, because these counts are very quickly going to catch up,” Menon said.

As orders slow down, they narrow the gap and reduce output accordingly. “At the end of dinner service, you have very little left,” Menon said. “By the time it's nine 9, 9:15, we’re already down one or two, four or five pieces, depending on the volume we're setting up.” Guest flow differs each evening, however.

At the beginning of a cruise, the crew starts logging how much of a given item is used on that sailing – down to details like how guests want their steak cooked – which allows them to prepare more or less as needed.

Does food go to waste?

Tracking guest preferences is about more than just providing good service. The line has paid close attention to what goes uneaten as part of efforts to reduce food waste. “We looked at what the guests don't like, what's coming back on the plate,” Menon said. Then they can make changes.

Carnival also introduced QR-code menus in the wake of the COVID-19 pandemic, which has made it easier to tweak menus (though they have printed ones as well). Other measures, such as adding a charge for once-included room service in 2022, have helped the line move closer to those aims, too.

“Before (when) you walked down a corridor, every second cabin, you're going to see a plate outside with some things half-eaten because it was complimentary,” Menon said.

The line generated nearly 2.5 pounds of food waste per person around five years ago. Now that number is about 1.5 pounds. (Read more about how cruise lines have been working to reduce food waste here .)

What is Carnival’s Chef’s Table?

If guests want to peek behind the culinary curtain, they can see the galley for themselves. Carnival’s Chef’s Table experience features a tour and a multi-course dinner for between 12 and 16 people, according to the line’s website .

The sleek dining room that hosts the dinner on Jubilee was tucked deep inside the galley space, giving passengers up-close views of the kitchen. The menus – which can’t be found elsewhere on board – vary from ship to ship but have included items like knotted parmesan herb brioche, black-garlic cannelloni, a “lamb trilogy” (roasted, broiled and confit) and more.

When is the best time to take a cruise? We broke it down by region.

The experience is available on all Carnival ships and ranges from $90-$150 per person, depending on the vessel and the menu. Passengers can make reservations online after booking their cruise.

The reporter on this story received access to this sailing from Carnival. USA TODAY maintains editorial control of content.

What behind-the-scenes aspect of travel would you like to know more about?

Nathan Diller is a consumer travel reporter for USA TODAY based in Nashville. You can reach him at [email protected].

Strange Glow Over Moscow Skies Triggers Panic as Explosions Reported

B right flashes lit up the night sky in southern Moscow in the early hours of Thursday morning, new footage appears to show, following reports of an explosion at an electrical substation on the outskirts of the city.

Video snippets circulating on Russian-language Telegram channels show a series of flashes on the horizon of a cloudy night sky, momentarily turning the sky a number of different colors. In a clip shared by Russian outlet MSK1.ru, smoke can be seen rising from a building during the flashes lighting up the scene.

Newsweek was unable to independently verify the details of the video clips, including when and where it was filmed. The Russian Ministry of Emergency situations has been contacted via email.

Several Russian Telegram accounts said early on Thursday that residents of southern Moscow reported an explosion and a fire breaking out at an electrical substation in the Leninsky district, southeast of central Moscow.

Local authorities in the Leninsky district told Russian outlet RBC that the explosion had happened in the village of Molokovo. "All vital facilities are operating as normal," Leninsky district officials told the outlet.

The incident at the substation in Molokovo took place just before 2 a.m. local time, MSK1.ru reported.

Messages published by the ASTRA Telegram account, run by independent Russian journalists, appear to show residents close to the substation panicking as they question the bright flashes in the sky. One local resident describes seeing the bright light before losing access to electricity, with another calling the incident a "nightmare."

More than 10 villages and towns in the southeast of Moscow lost access to electricity, the ASTRA Telegram account also reported. The town of Lytkarino to the southeast of Moscow, lost electricity, wrote the eastern European-based independent outlet, Meduza.

Outages were reported in the southern Domodedovo area of the city, according to another Russian outlet, as well as power failures in western Moscow. Electricity was then restored to the areas, the Strana.ua outlet reported.

The cause of the reported explosion is not known. A Telegram account aggregating news for the Lytkarino area described the incident as "an ordinary accident at a substation."

The MSK1.ru outlet quoted a local resident who speculated that a drone may have been responsible for the explosion, but no other Russian source reported this as a possible cause.

Ukraine has repeatedly targeted Moscow with long-range aerial drones in recent months, including a dramatic wave of strikes in late May.

On Sunday, Moscow Mayor Sergei Sobyanin said the region's air defense systems had intercepted an aerial drone over the city of Elektrostal, to the east of Moscow. No damage or casualties were reported, he said.

The previous day, Russian air defenses detected and shot down another drone flying over the Bogorodsky district, northeast of central Moscow, Sobyanin said.

There is currently no evidence that an aerial drone was responsible for the reported overnight explosion at the electrical substation in southern Moscow.

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Field hockey - Dinamo Elektrostal Moscow

Hockey Club Dinamo Elektrostal is a field hockey team from Russia, based in Moscow. The club was founded in 1994.

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Elektrostal Hotel & Travel Guide

Travelocity's Russia hotels database doesn't list any place to sleep in Elektrostal.

When you and your family plan to book Travelocity-listed hotels near this region of Russia, Moscow could be an ideal alternative. It can be located 35 miles (54 kilometers) from Elektrostal. Moscow hotels and apartments include he The Ritz-Carlton, Moscow and Ararat Park Hyatt Moscow .

Once you and your family have got to know Elektrostal, why not explore a little more of the area? The Central Russia district has myriad things to offer visitors. Discover Central Russia's old towns and don't forget to see the region's forests, rivers, canals and mountains. In this corner of Russia adventurous travelers might partake in ice skating and four-wheel driving.

35 miles (59 kilometers) to the west of Elektrostal you will find Garden Ring, where you can spend a little time at the Arena CSKA. Khoroshevskiy rooms include the Kutuzovsky prospekt II and Hotel Bega . If you're looking for an alternative, you can visit Garden Ring, 35 miles (53 kilometers) west of Elektrostal. While you are in Garden Ring, take the time to explore the State Literary Museum. The Hotel Savoy Moscow and Hotel Metropol Moscow are great places to retire for the night.

While in town, don't miss out on enjoying thrills and spills in the company of fellow supporters at an engaging game. Luzhniki Stadium can be found 35 miles (58 kilometers) to the west of Elektrostal. Book a Travelocity-listed hotel right in the thick of the sporting action at the Moscow Suites Noviy Arbat or the LikeHome Apartments Arbat .

Before you and your traveling partner journey to Elektrostal, make sure you browse Travelocity's Elektrostal city guide where you can hear local secrets about the numerous attractions on offer.

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