It’s always great to see new and exciting workshops for Yacht Chefs and we are particularly looking forward to learning about The Galley Gang’s latest venture and the courses they have on offer. Our Chef consultant Nikki got in contact with Jemma to find out more….
The Galley Gang is an informal group of private and yacht chefs who get together to share inspiration, tips and tricks, making life in the kitchen a bit more enjoyable. We’re a friendly, positive and sociable bunch that started hanging out in Antigua last winter and we had some amazing villa-workshops, learning about new food culture and generally getting a bit of inspiration outside the galley.
Most of us are all kick-ass chefs in our own right, so this sort of collaborative teaching worked really well and the camaraderie continued on our FB group once the season came to an end. As we all spend a lot of time working on our own (generally staring at a cupboard door, whilst life passes by through a porthole) staying connected to the other ’gangsters’ is a great source of inspiration and motivation. A bit like working in a professional kitchen again, I guess. Bouncing ideas around etc…
It’d be great if you could join us, either online on our FB group or come to one of our inspirational workshops.
We’ve just a few places left on the October workshops being held in the yachtie hub of Antibes, France. The aim is to get like-minded professional chefs together to learn about new food trends, culture and to generally get a bit of inspiration outside of the galley. Hot topics such as molecular gastronomy, raw/vegan, sushi/Asian, plating and presentation and desserts will all be covered, as we know these are the sorts of foods guests and owners are asking for. We’ve gathered together some of the best chefs in the industry to lead these one-off workshops that will leave you with a heap of new ideas, a folder full of recipes and support network of new chef friends. Naawww.
All courses, whether you come just for a day or the whole week, will be taught in a way that is specific to yacht chefs. Our trainers, from restaurant or galley backgrounds, have a clear understanding of the challenges we face. You will work on high-end dishes, practising techniques that can be easily adapted, quick to plate and will knock your guests’ socks off. The workshops have been carefully curated to address the needs of a busy yacht chef, with plenty of space for collaborative learning from your fellow students. It will be mostly practical, with ample time to sample and test the dishes. Students will be encouraged to contribute to the lessons if they wish. The more the merrier! Plus, we have amazing villas at both locations where the spirit of learning and foodie-stimulation doesn’t end when classes finish. Group meals and social events, such as meals out in local quality restaurants are also being organised.
ANTIBES Monday 9th October – Friday 13th October 2017
Weekly Fee: €1000 (with accommodation at the villa staying 6 nights €1420)
Daily Fee: Mon and Tues €500 (total), Other €200
The villa is situated a 5 min walk from Juan Les Pins station, or a 25 min walk from Antibes. However, we will be having some of the workshops in the professional kitchens of Secrets de Cuisines. They are located up near the big Carrefour.
Classes will start at 09.30, finishing around 18.00.
Monday 9th October and Tuesday 10th October.
Cost €500 (total, for both days)
Asian / Peruvian Molecular.
Not to be missed, we have a 2-day taster menu creation lead by Sebastian Mazzola of El Bulli / Tickets fame from Barcelona, plus a Saki pairing menu of which stewardesses are welcome to join for the evening. More information on their food can be found here.
Day One will begin with an overview of molecular cuisine and some technique training. Then we will begin prepping for the taster menu. On the Tuesday we will be plating and demonstrating the finished dishes.
In addition to this, we will hold a dinner on the evening of Tuesday 10th to which you can invite your captain, partner, crew mates or friends. This will give you the opportunity (if you wish) to see the plates being served, to work with Sebastian and to get as involved as you want to. Profits from this dinner will go directly to help local families in the Caribbean affected by Hurricane Irma.
Wednesday 11th October.
Up your dessert game! Former yachtie – now acclaimed Patisserie – Charlotte Lord will be flying in especially to take us through a day of killer desserts. This day will focus on learning quick, amazing puds that will wow guests but not take forever to plate. Plenty of recipes focussing on pre-prep so you have it covered before the charter begins. A mix of techniques and styles, with heaps of time, to ask questions and collaborate. Suffice to say, this will be – as they all are – a day filled with inspiration, tips and tricks… just with more chocolate.
Thursday 12th October.
Refine and Polish. (Plus an extra talk on food photography)
Michelin-trained Superchef Charlie Blacker will lead a day in refining your presentation and plating skills, taking us through his best crowd-pleasing dishes. Building simple and elegant plates, using a fusion of techniques and flavour, this day is about taking things up a level, with plenty of tips, tricks and new skills to learn. We’ve all been in the position of guests wanting a gourmet dinner as soon as we drop anchor, so this particular day will focus on how to provide that with plenty of pre-charter planning. Think ‘elegant meals in minutes’, to give us a catchy phrase.
Charlie is one of the best chefs in our industry, having won last year’s Antigua Yacht Show Chef Competition and has an impressive restaurant CV. In addition, we will have a food photography presentation built into the day so once you’ve plated all those stunning dishes there’ll be photos to match.
Friday 13th October.
Raw / Vegan Foodie Heaven.
Acclaimed chef Darko Juric will lead a day of all things health to wow those tricky guests. Fresh off the back of sell-out Raw Cruises in Croatia the “Art of Raw” chef is well aware of the constraints we yacht chefs may have. Let’s face it, it’s pretty difficult to make raw/vegan food look and taste Michelin standard but Darko’s exciting menu makes it possible. He’ll begin with an overview of the basics, for those who need a recap before moving on to how to turn these key staples into a meal to be proud of. Lots of hands-on work and sampling!
We have a villa in Antibes – a short walk from the centre of town. Spacious and open-plan and we will be holding the Friday Raw Day in the Villa. Staying with fellow chefs for the week will enhance your learning and kick-start new friendships!
Beds available from Sunday 8th until Saturday 14th October priced at €70 per bed. Each room has 2 x single beds with en-suite. The pool area and roof terrace are exceptional! It’s a short walk from JLP train station or a 20 min walk from Antibes centre.
How to book?
If you would like to book yourself a place on this course, be it for the whole week or just a day then please email firstname.lastname@example.org with the following details. I’ll then send you back an invoice and banking instructions for the fee.
Workshops dates you wish to attend? Antibes or Palma? Accommodation required?
Preferred email contact:
Current job position:
Level of skill? Please give a brief summary of your chef career to date (it’s helpful for me to know a bit about your level of cooking in order to tailor the workshops)