Yacht Chef Q&A - your Q's answered! ft

[@kishawnraymond1154]

Engineer here : I love that 'we eat simple food because our work is complicated '👏🏾👏🏾👏🏾👏🏾

[@human3769]

for sure

[@TakeNoneForTheTeam]

Much, much, much better Q&A than 99% of channels. Excellent job!

[@OliveOilandGasoline]

Boom, thanks Michael!

[@chippyjohn1]

Lol, I'm an engineer and laughed. I'm not a fussy eater, just don't need fancy meals to be happy. Have been told I am fussy and don't appreciate extravagant meals, I just don't enjoy seeing someone stress over something that will only last a few minutes.

[@austingrisham7479]

Two such charming people. You're reminded again and again in this video how hard chefs have to work.

[@OliveOilandGasoline]

Thanks Austin, my hands agree with you right now! Achy.

[@groovetrain397]

Yeh cos they get a shitload of money!!

[@michaelboso9355]

Rarely have I watched a Q&A ep all the way through. Every question is relevant, the editing is knife-sharp, and come on: such genuine people! I believe every word you say. So rare these days. Thanks!

[@toddhoward9890]

You two are a dynamic duo! Keep up the combo productions!! Lovin it. Really dig the “ask me anything.” Definitely do another! Also “Shchetcherrzz” ! 🤣

[@OliveOilandGasoline]

😆 Shchetcherzzzzz 4 life!

[@OliveOilandGasoline]

Thanks Todd, we legit have fun doing these videos together. There's a lot jokes and laughter off camera that seem happen when we're not recording.

[@jessiegoss3712]

Food is a lot of work for sure. Lots of people involved with the food industry. From the farmers and ranchers, fishermen. Governments,cooks. Chiefs, garbage and more. Just thinking about it can blow your mind. Your really into foods and the preparation and cooking as well as preserving it. Your worthy of your pay no doubt. My brother has two Cafes here in our area. I work for him and if I'm working I eat free. Wonderful people work hard each day to serve people in our area. My sister in law really does a great job planning meals . I almost always eat the daily specials. It's most of the time something I want.

[@vincelardner330]

Thanks Nina and Brennan for the excellent rapid fire Q & A.

[@Cooldaddio2]

I love Nina. She’s so cool

[@allenleigh5201]

I like how hardworking, focused, and dedicated you both are with your jobs.

[@OliveOilandGasoline]

Thanks for that! It takes time to get good at it and after that a passion for it to get through the insanely long hours and difficult situations we all get thrust into.

[@thebabyelmusicarchives7204]

Regarding the Thermomix.... It's all about the TM31. Forget the TM5, TM6.... I feel as a PREP machine in any kitchen, the TM31 is still king. No stupid screens, no stupid locks.... no stupid USB sticks. The damn thing just works. 12 years with mine and still hasn't needed a service bar changing the lid seal. Get two. $400-500 for barely used ones nowadays in Australia. SOOO DAMN GOOD!!

[@johnclark5148]

Absolutely loved this Q&A. You guys were brillaint

[@arthurvanderpoorten4008]

Love to see the content together again! Always looking forward to new uploads :D

[@OliveOilandGasoline]

Thanks Arthur! We always have a good time. Good banter, back and forth.

[@teejhaybayer316]

Lovely episode Nina. Glad to see another perspective and learn something new.

[@deanflet973]

Good Morning From Lake Tahoe California. Love The Q/A On Your Channel.😎👍

[@genestatler2514]

That was fun!! You two are great at Q&A!!

[@OliveOilandGasoline]

Thanks Gene!

[@Gdraven1]

Loved the Q&A. Very informative and fascinating. I hope you two will do another one in the near future.

[@OliveOilandGasoline]

Sure, what would you like us to talk about?

[@Gdraven1]

@@OliveOilandGasoline - oh my, I'd have a thousand questions (I'm an author researching yacht crew life for a future fictional story and want to be accurate in my character portrayals and job descriptions), but to limit it to a few: 1) Who takes over galley/cooking duties if the chef gets too sick to work that particular day? Is it the crew chef? If there's only a sole chef, who temporarily takes over the role? 2) How do you handle menus when charter guests preferences for a particular trip are extremely varied? Do you serve multiple different main entrees for each meal? 3) Are there certain dishes/foods that are popular with guests and repeatedly requested? Thank you so much for doing this! I've been religiously following OO&G, Jared, Nina, and Dean's blog for insight into yacht crew life, especially in the galley. It has been incredibly helpful, and I truly appreciate it.

[@VintageTrainerWill]

love love love the videos thanks, on my way to Brennan's for the sourdough!!!!

[@tg.garloo4271]

It's so good to see you back. What if any salary bump and or crew perks might persuade you to accept a position on a private yacht as opposed to working charter? I get that private yachts mean no charter tips, but I assume the working conditions must be easier and the position cushier to accommodate the loss of tips.

[@prankishsquire2663]

I was a private chef for ten years, no matter how wonderful they are, or how much you love the family, OR, how great the pay, ten years of being bored to death, they always eat the same things. They do love the new and exciting dish now and again but never for parties.

[@tg.garloo4271]

@@prankishsquire2663 Ok, I can understand a 10 year stint might become a grind. But for a few seasons ???

[@prankishsquire2663]

I have to admit it had it's perks. My favorite of the children was a picky eater and Dad wanted steak and salmon at every party. But I made some lifelong friends among the staff and guests.

[@OliveOilandGasoline]

It's the hustle, putting on a show as a team to show these guests the best time possible. The tip is part of it but it's not enough of a motivator to get good at it. You've got to PUSH!!!!

[@dklop4233]

I love these. Brings out another side of you. Keep exploring the travel, family, shopping. You are the best.

[@marvindebot3264]

Thanks, that was actually a lot of fun.

[@helms5hieldmaiden]

Love love love. When is your cookbook coming out? You have inspired me in the kitchen❤

[@jager6863]

Must have more Tilly, LOL. Thanks Nina for all the great videos.

[@imnotkosher444]

Great video!!! Great Q&A!!! I will look up Brenan"s Channel! You two were a "charm."

[@johnmcdonald5998]

Just an absolute joy to listen, learn, and watch! Thank you both for "doing what you do!"

[@chrishodgson3433]

You guys are a hoot together!

[@davidallen9526]

Lovely to see your shining face. It was interesting to get different views and opinions that (in affect) span years of knowledge and experiences. Well Done.

[@jeffreytejada3090]

Long Time No SEE...I'm glad that you are back WOOT WOOT!!!

[@filmcrew3531]

Thank you again for another great video, Q&A for the wins! I hope one day again to work on boats... sigh.

[@seantwomey396]

Good questions. How do you keep menu items interesting and different when cooking for the principal all the time?

[@kurtjohnson3917]

I was an exec chef for several years, then in overall facilities management of hotels, nightclubs, etc. I really didn't hear about yacht cheffing until I was pretty much done with the biz. Wish I would have known when I was in my 20's .

[@Cbiskit23]

I love these videos, keep em coming! Shout out to you guys and all the crews out there taking amazing care of their guests

[@woolymittens]

Great video Nina!!

[@lexnite22]

Thanks for answering my question! And some great questions from others too.

[@aliceybarra6148]

Very interesting and an eye opener to learn a little bit on both of your experiences. Thanks for sharing!

[@abrahamk9]

A new video! YAAY!!!!!

[@OliveOilandGasoline]

Hi Nina! That was so much fun! Let's do another one only about fondue!

[@RandomGuyRandomNumber]

How about addressing the issue of promoting a massively over-priced and deceptively marketed brand of kitchen knife when as professional chefs, you are fully aware of their abysmal quality ?

[@glennskala8262]

Wonderful and engaging , very enjoyable . My son likes to bake bread , I did send him Brenans bread making video . he appreciated very much .

[@JBCruiser777]

Bravo to you two! You are a blast and have great chemistry in your profession! A true pleasure to view and listen to and learn from. From an old Commercial Fish Boat (and Restaurant) Cook in Alaska/Washington.

[@Keegan7156]

Very enjoyable...2 great people to spend time with

[@OliveOilandGasoline]

Keegan! Thanks!

[@prankishsquire2663]

I cooked rattle snakes and aligators. Love ya both!!! I have two knives from my favorite chef's apprenticeship, 1918-23 in Paris. I have a kit in my camping gear, a kit for the bakery, one for the hot kitchen, another for the garden manager/butcherie/fish and a briefcase full of tips and nails, combs and spreaders But still I would love that Kimiko set!!

[@Bio-Lina]

I genuinely liked this Q/A

[@thomasw5430]

You two together are hilarious. Great Q&A! So many great questions answered.

[@OliveOilandGasoline]

Thanks Thomas!

[@jimmyjenkins9240]

Very enjoyable! Great energy from you two!

[@villageblunder4787]

Questions asked and answered, a pleasant change.

[@ericklinder3451]

Your videos are so very interesting to watch. The casual nature and presentation in these videos is engaging. -The food presentations are pretty good too. ;)

[@tsbloom]

Great video!! The best way to make a bunch of poached eggs is sous vide. Heat the water to 63 degrees C, put the eggs in the water for minimum 30 minutes, maximum 2 hours. Use eggs as needed.

[@prankishsquire2663]

Correct. But...

[@OliveOilandGasoline]

Meh, they kind of look like shit. I still prefer the old way.

[@RoadhogRNA]

Wow i was having breakfast watching this and it was outstanding Thank You Both so much!!!

[@OliveOilandGasoline]

RoadhogRNA, we appreciate you watching and commenting.

[@MrAlubenco]

as a cook, landlocked... I've never noticed until you've both mentioned eating. I've noticed depending upon workload just how much I more I should consume. Thank you.

[@andreaswalther7682]

Nice one, enjoyed this little chitchat

[@stevenckaroly]

When I was a navy cook, I'd eat a one-bowl meal many days. Dip into one of the kettles, finish that, then dip into the next, etc., all when I had time to pause for a minute.

[@jhwk1970]

Thanks! That was great.

[@robertgreene7653]

nice to see you again, i hope we see you more often.

[@Chris-xj4kk]

Interesting to listen of the life on charter yachts. I have been at sea for 24 years on a super ferry. It is a different life from land based employment, although I have thoroughly enjoyed my career and I love my scheduled time off! Great Q&A!!!! Cheers !!

[@brianwickstrom8759]

That was good. I enjoyed that conversation. Thank you.

[@hamradiojim6788]

Outstanding!! THanks so much for all the insights.

[@DL-wm5qu]

Why aren't the refrigerator shelves equipped with rails? Telescoping square tube with a swivel on one end, so it can hang out of the way, and a latch on the other end. Simple, really.

[@yayhoo8848]

You both are very charismatic people like you could be entertainers.

[@OliveOilandGasoline]

Burlesque dancers?

[@yayhoo8848]

@@OliveOilandGasoline That's a great idea for your next episode!

[@OliveOilandGasoline]

@@yayhoo8848 uh oh. What have a done?

[@AM-ni3sz]

Thanks

[@jeffbergstrom]

I know this was 10 months ago but in case you still look at the comments: I have been curious what happens if a crew member has a family emergency (e.g. their mom is dying)? Especially if you are the chef...just tough luck cuz with no chef the cruise would end? (same with the captain or any other crew member)

[@zapfanzapfan]

Don't you have protective shoes in case you drop a knife?

[@Erica_Brenda]

I recently cooked for my boyfriend and myself, spending a year perfecting a molasses cupcake recipe. While I'm hesitant to admit it took that long, the process was enjoyable for both of us, as it was exciting to develop a recipe from scratch that was new to our palates.

[@the_crewchef]

If you love molassas, you should try out Samin Nosrat's Ginger Cake recipe, its AMAZING

[@Erica_Brenda]

@@the_crewchef Thank you! I will!

[@Erica_Brenda]

@@the_crewchef OH MY! That sounds delicious! I am going to go make that now. giggles Thank you!

[@robertscranton8293]

Love it !

[@DSwecker]

that Dude is a class act, love your stuff

[@dafrasier1]

Who can enter the galley? New Restrictions? boat size ? Food safety. yes I am retired and view too much youtube stuff. "08.08.19 Spin" me going in circles. Bering 145 Nautistyle, the bering guy said something about new restrictions. ?

[@Cribbage1682]

You guys are a hoot!!

[@OliveOilandGasoline]

🦉🦉

[@faroutcoraltrout]

Stoked for ya mate! Great channel and I'm a new subscriber. Somewhat different to our Reefworld feeds but I can't forget how good your simple carbonara that you whipped together for the Chinese billionaire's that were stuck on the pontoon because the helicopter pilots refused to take off due to weather. Was a funny night but we all ate well! Wishing you all the best and hope you keep posting content on a regular basis!

[@the_crewchef]

This was a blast from the past! So good to hear from you 😁

[@Daihatsu_Hijet]

@@the_crewchef you have a telegram impersonator spammer in your comments that started a couple hours ago

[@Daihatsu_Hijet]

@@the_crewchefwow I reported them as spa a couple of times and KZbin went after me like crazy removing comments for spam making threats to shut me down 😂😂😂how sick is that

[@InconstructionLG]

Great job

[@cbhlookout821]

Great interview 😄

[@grondhero]

You two work well together. The Q&A was informative. The only thing I didn't like was the Kamikoto sponsorship. I am keeping an eye out for knives to gift for my brother (he's in charge of a kitchen at a high-end restaurant), but the Kamikoto are implied to be authentic Japanese, but they're made in China using Japanese steel. (A few red flags in their advertisement for me.) Aside from that, I liked the video and look forward to your next one.

[@RandomGuyRandomNumber]

I share your sentiments both on the video and Kamikoto sponsorship: Kamikoto (a meaningless word in Japanese according to the USA trademark filing) is owned by a Hong Kong based company called Galton Voysey Limited. Galton Voysey Limited also owns "Deal-Dash" - a penny auction website with a chequered history - it's worth a quick Google... Most of Kamikoto's knives are made in China out of low grade budget steel (it's actually "420J2" which has a maximum hardness of only 56 HRC and is typically only 50 to 52 HRC. Real Japanese knives have edges of 60 HRC) with the cheapest form of single bevel blade. But you will have a hard time finding any of that information amidst the reams and reams ofJapanese "tradition" and "artisanal quality" waffle on their promotional material. "Honshu Steel" is just steel made on the island of Honshu, the main island of Japan, but acording to Kamikoto, this is a sign of quality and exclusivity. However, Japan, like every other country, produces a wide range of steels of varying quality and utility. 420J2 is quite resistant to corrosion, but is otherwise suitable only for the lowest end knives - AliExpress sells kitchen knives made of 420J2 for less than 10 bucks, for example. The list price of the three knife box set given to the Yacht Chef in this video is $1,295 - or $ 432 per knife. Continual sales of up to 85% off list price, paid for reviews and a large band of influencers and a big social media presence all indicate a hype brand without any real quality to back it up. Read their website and "reviews" carefully to see what they are NOT TELLING YOU before buying elsewhere. Such a shame that this otherwise excellent KZbin channel is promoting such dubious business practices.

[@paratyshow]

👍☑ Good episode Nina, Tks!

[@carnivoreblues1331]

Great video! I am new to your channel and have a few questions. Are you still editing/converting older videos and uploading them from a ship that asked you to pull them down? Also, one of the first things I noticed about you was your biceps! haha. You look terrifically in shape, could you do a video on when you workout, how you workout and differences between when guests are on or off and between private/charter yachts differences if any? I've been curious about that since I watched you the first time! Ty for sharing.

[@ziff5739]

Heyya Nina I watched that older video with you and Tilly and that amazing Kamikoto set. While I'm no chef, I do appreciate a great set of knives. Will you put together a video on how to properly sharpen a valuable set of knives like the Kamikoto brand? People who invest in nice cutlery shouldn't be afraid of possibly ruining them by using an improper sharpening technique. Luv ya, and thanks! 😘

[@ericsmedstad1175]

You can send them off to be sharpened or search for a "Tormek T-8" video on KZbin

[@boehmlauren01]

As a person who has a dairy allergy, I always feel bad about it when trying to cook for others. I was recently on a cruise as a guest, and it was a horrible experience to find something that I could eat. Many of their solutions were just salads and it ruined an entire solution.

[@evercuriousmichelle]

Yeah, salads every meal is the worst! I have food intolerances and allergies too and it sucks. I get that the chefs have to cook for a large group so they can't be accommodating but it still sucks to be left out and seen as "difficult." I prefer to have control over my food for that reason, so for example, I'm going to a work conference that is fully catered and requested that I be allowed to provide my own food. It's more work but I know that no one will accidentally cause me to spend the night on the toilet (fortunately I'm not anaphylactic). I think that most chefs aren't creative enough or knowledgeable enough to be able to cook without a staple ingredient, to me the sign of a excellent chef is one who can cook a creative, delicious meal for someone with food intolerances.

[@JCrook1028]

@@evercuriousmichelle " I think that most chefs aren't creative enough or knowledgeable enough to be able to cook without a staple ingredient" - Then they are not a chef, they are just a cook.

[@deantheot7296]

Good job Nina! Fun video with excellent incites :) but there were a lot of obvious stops and restarts, which begs the question: "what did I miss?" and thanks to Brennan for participating. Thank you and take care

[@stevenponte6655]

he seems like a such a cool guy (you too ;), Amazing hes been doing it 20 years, most crew dont do it for that long do they?

[@codywaltz9329]

Great work! Keep doing collaborations!

[@alansun6665]

Hi, love your channel. Hoping you can help me? In some of your old videos you mentioned two pizza ovens and preferred one of them. Would you be able to advise the brands? I can't remember. Many thanks and all the best. Alan

[@Nokenify]

Give us more. It's not a question. It's a demand.

[@MrKelaher]

Are there some ships that are "partially private" ? Like a holiday home the owners use from time to time when not chartered ? Are there fractional ownership ships ? Private, but say 5 owners who use it on a time share basis.

[@OliveOilandGasoline]

Yes to both of those things. All charter boats have an "owner" that rents it out for charter. There are quite a few boats with multiple owners. Very annoying for crew.

[@Daihatsu_Hijet]

Very fun!!

[@terrykeever9422]

Great video.

[@redwolfexr]

Interestingly enough I have heard that the newer regulations bar non-health trained/non-food handlers from the Galley. Maybe that depends on where the boat is flagged? Or only affects boats big enough to be commercial class? (ironically enough it was Nauti's tour of the new Bering flagship where they mentioned that)

[@thomasdecarlo8543]

Very cool … thank you

[@bweber6256]

Some questions for your next AMA-How much garbage accumulates during a cruise and how is it removed? Can food waste go straight in to the water? Also; during a charter; does the crew have shifts,so that some are always available while others get some down time? Are you able to accommodate guest with disabilities? Have you ever had "out of control" guests that required intervention by crew or other authorities?

[@richgetz]

This was super fun, thank you!!

[@robertpoore3431]

Awesome great channel to watch

[@stevengaskill6515]

Another great video, thanks for sharing beautiful 🤩

[@forthrightnight]

Yep, yep, yep. Very good.

[@leslieq958]

I hear there are new regs for who can enter a galley. How does this affect crew weekend food?

[@daleyjeeper6188]

Is health insurance typically for permanent crew vs maybe seasonal crew on just charter season

[@rebekahlow5957]

Fantastic Q & A!! The banter is terrific and the answers are fun and interesting! Why would anyone want to be vegan? You're guests and crews must love your food. I hope you do another Q & A soon. Well, is Brennan as huggable as he looks? We're still waiting for the answer.Love from Vermont

[@OliveOilandGasoline]

I am! I should have been more clear about that in the video.

[@rebekahlow5957]

@@OliveOilandGasoline I knew it. You were just being humble. Very Yankee of you. We're raised not brag.

[@someoneunknown3391]

Are you back working on a yacht full time?

[@gregchapman5556]

Really enjoyed this Q&A Brennan is a top bloke. Will you be going back to sea Nina ?

[@OliveOilandGasoline]

Thanks Greg! Our paths seem to be crossing more and more but you never really know in this industry when we will be in the same port again.

[@jwall62]

Brilliant episode - but you need to get back on board! Hope you are enjoying life.

[@fredmyers503]

Great video as usual. and thanks for answering my questions! I make popcorn at home all the time. I need to find a video or will have to look up how to do it on the stovetop!

[@TheLittlealice16]

Hey Fred! Hope its ok to reply to you - for stovetop popcorn: - get a saucepan that has a lid to it - add popcorn kernels (generally only enough to cover the base of the pan in a single layer as a good rule of thumb, otherwise it overflows) and a decent amount of neutral oil - I always add the kernels at the same time as the oil as it means they heat at the same pace and reduces the risk of burning - put the lid on and med-med/high heat depending on your stovetop - give a little shake every so often WITH THE LID ON - once the pops slow to every 2-3 seconds, remove from heat and wait for a 30 seconds or so (off the heat!) before removing the lid - put in a bowl whilst still hot and add whatever seasonings you want! thats my technique at least and the one I swear by!

[@fredmyers503]

@@TheLittlealice16 sweet thanks a ton I will have to give it a go!

[@cristianfamigliuolo]

Ha ha ha for sure is not an Italian Crew! I cook the eggplant parmesan alone, fish, lasagna and gnocchi together with fresh pasta.

[@MbisonBalrog]

Have either of you worked in container ships or huge cruise ships? How often do cooks/chefs switch between types of boats?

[@OliveOilandGasoline]

Nope.

[@icepatrole7222]

sweet video loved it

[@stevenryle5709]

wonderful