| General |
| Why did you leave your most recent position? Words From the owner of S/Y Galileo:After purchasing the island and hotel on PSV in November 2011, I quickly concluded that the food quality needed improving. After a few discussions, Charley agreed to move to the island in January 2011 for a three month period to carry us through the end of our high season (Easter). Charley prepared excellent meals for restaurant and room service delivery using antiquated kitchen equipment while dealing with being at the end of the supply chain and not always having the ingredients one might desire. The comments of the guests regarding the food improved almost immediately. Charley began a training program for the local kitchen staff that we continued to implement after his contract expired.
In the meantime, GALILEO has hired a new chef and Charley is looking for work on even larger yachts. I recommend him highly and without reservation. Whoever hires him is going to eat very well indeed.
|
 |
| What kind of hobbies do you have, or what do you like to do in your free time?
I have found that my hobbies and interests have to be adaptable to my ever-changing surroundings as a yacht chef. Food of course, is one that I can take anywhere and travel is another. Keeping fit is very important and when I`m on shore I run and when out at sea I try to help out on deck. Music is a big love of mine and socialising with music is even better! |
|
| Is the yachting industry a career for you, or more of a sabbatical?
A career, for sure! |
|
| Describe what type of situation on board you feel you would fit in best? I feel I would fit in best to a yacht where the emphasis is on team work. Wether I am the sole chef cooking for guests and crew or cooking for guests and supervising crew food, working within a team is the situation I fit in best. I always like to be on top of my game so I can help others if need be. |
|
|
| Chef/Cook |
| How much input do you feel an owner or guest should have in menu planning? It is entirely down to the owner or guest. Some like to have allot of input which I actually quite like because this can be quite interesting for them and myself. Otherwise, all I need to know is their likes and dislikes which is also fine. |
|
| How do you organize yourself so that you have all the provisions you need, for any meal, at any given time? Having over 15 years of experience in cooking, I now have lists of ingredients I need to fill the dry store, fridges and freezers to cover any request.
I also prepare a wide range of sauces, dough's, pastries and canape items which I can freeze and then call upon at any given time. Being this organised and prepared (compared to not being organised) actually takes up far less space, even with limited storage. |
|
| What do you feel is the most important quality for a successful Chef or Cook to have? Passion and the ability to keep calm under presure or any given circumstance. |
|
| How do you handle constructive criticism towards your food? Constructive criticism is very important in my job, without it I would not be in the position I am now. I handle it well. |
|
| How do you feel about preparing special meals for crew with certain dietary restrictions? The crew are aslo important, everyone deserves to eat well. I always do my best to taylor crew food and hopefully put a smile on their faces. |
|
| How often is it okay to prepare the same meal for guests? Never! unless requested |
|
|
|
|
|
