Private sailing yachts of any description and under any flag. I really like the sound and feel of large sailing yachts. Some of the older gallies, like those designed by Ted Hood in the 50's, are an absolute joy to cook in.
Villa often have great Bar-B-Ques and that is a fun family gathering.
Basically, I am just a cook. Nourishing people and helping live longer and healthier is what I do.
Typical day is up at dawn, breakfast buffet and then service. Then an inventory and focus on direction or theme of dinner. Shopping, prep, lunch, clean lunch finish prep. Tea time. Set dinner table. Rest. Read. Computer and costing. Then dinner service and load the dishwasher. Good night.
Age range, type of group
A weathly couple who appreciate the 3 star restaurants around the world.
Breakfast buffet, Spa lunch, High tea, cocktails, highlighted by a beautiful sit down dinner. After all those activities which fun families get up to on vacation the chance to sit and collect yourselves around a fabulous meal is my gift.
Never had kids and it is safest if they stay away from the kitchen, however, I teach cooking a lot (Food is Medicine)so there are those who gravitate towards my kitchen.
Age range, type of group
Families around 6 to 8 max, so 9 to 10 with crew. Pets and children are fine but they must stay well out of my kitchen for safety. I feed everyone all the time, everywhere in the world and with great joy.
Policies & Restrictions
One week or the season. Depends on how we all get on. I am seeking a year contract until Sept 2015.
Motto: "Have knife, will travel"
No pets or kids in a kitchen. For lessons, we make an exception but just for that down time. My favorite customer in 78, married, successful, well read and traveled, who sails his father's vessal to Rhodes,Sardinia and Malta.
Make fabulous food a part of your experience.
For each couple I charge $100 per day.
I do not drink ever. With proper notice, I can make anything your heart desires.
I am a team player. Bestows the kitchen but help where and when needed.TIPS WELCOME. Travel is a good education so I study the food and meet local and international cooks in port, not the girls and dives. I am straight and was once handsome so I will opt out of the Gay Tourism category this season as I hope to sail around Asia or the Med. I have cooked in 134 countries. Oh, Did I mention that I am an honors graduate of The Culinary Institute of America?
I make $5,000 a month plus gratuities is the yachting rate expected in Palm Beach Florida today.
I am always well paid. My clients who eat my food know that it is faster, cheaper , and better than ever eating out.
Negotiate with me. I can serve if you do not have other staff. I am not a stewardess, or butler or caregiver, not for $ 5000 month.
As you see, I have traveled to over a 134 countries so I can make most international dishes upon request. Listen to my lecture on Food is Medicine. This will stun you. From what I see Greece, Germany, and UK are all much fatter than when I traveled as a child. We will not discuss childhood obesity,heart disease and the CHEF Paula Dean mentality today in USA. (I seek a recipe for a butter-basted rasict.) I feel that we can eat to health. Of, exercise will not be overlooked in any discussion on my new direction in the kitchen.
Chef rates today are at about $6000 to $7,000 a month. As you see, I ask much less. Fair as we are a one man show and it is hard work often from a small galley. I do not get seasick. If one dish is a failure, I get bummed. Timing , with playfull families is un-nerving.= stress. Some clients are stingy. Some clients love my food and invite all of their friends who took them to the restaurant and that they owe The extra work and detailing deserves a gratuity, no? I just cooked for a Dallas billionaire, 1st night on a week try out, instead of two for dinner, I served 15 for his free chef for his house warming party in Beverly Hills!
Discounts: if the seasonal contract includes a winter position, I offer a 4% discount on summer fee for following year.
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