| General |
| Why did you leave your most recent position? My contract was ending |
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| What kind of hobbies do you have, or what do you like to do in your free time?
I love to explore the places and countries i'm in. Also like photography, snorkling and gardening |
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| Is the yachting industry a career for you, or more of a sabbatical?
I worked mainly in luxury hotels and resorts before, I would like to get into yachting as a change of path in my career. |
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| Describe what type of situation on board you feel you would fit in best? I like cooking a lot, but also like to get in contact with guests, for private dinner for example. |
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| Chef/Cook |
| How much input do you feel an owner or guest should have in menu planning? A lot of course, guests should be asked what they like or not so I can feed them better.
I like fishing a little, really enjoy working with fresh seafood. It's always more fun to prep a fish or lobster caught by a guest. |
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| How do you organize yourself so that you have all the provisions you need, for any meal, at any given time? I need to chat with onwer so we can plan some menus in advance, but I like to improvise a lot.
I need to know for how long we are going to be away from land, so we can stock the pantry with plenty dry goods.
I would get whatever is best on hand before we leave, good meats and fresh vegetables. It will also depends on storage space and facilities |
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| What do you feel is the most important quality for a successful Chef or Cook to have? Communication is number one, I have to know what the others want, need and like or not. It's really important to be patient and open minded in this industry. |
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| How do you handle constructive criticism towards your food? Very well, we all have different tastes and expectations, specially about food.
Just have to adapt myself to what my guests prefer. |
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| How do you feel about preparing special meals for crew with certain dietary restrictions? Not a problem, crew have to eat well aswell. |
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| How often is it okay to prepare the same meal for guests? As often as the guest requires it. But as they are on vacation they should eat as much of variety as possible. |
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| Sous Chef |
| How do you feel about preparing only crew meals? Not a problem, if i get the chance to put a personnal touch in it. |
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| How much input do you feel you should have regarding provisioning and organizing the galley? A lot, we should work as a team at all time. |
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| How do you feel about cooking according to different crew members' special requests? Not a problem, crew have to eat well aswell. |
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