Yacht Chef

Embark on a culinary journey designed to ignite your passion for cooking within the yachting industry. This course is crafted to inspire, challenge, and refine your skills through an exploration of diverse dishes, global cuisine styles, advanced culinary techniques, and innovative plating methods.

If you want to elevate your artistry or expand your repertoire, our expert-led sessions will help you push creative boundaries and deliver exceptional dining experiences.

This course has been designed for those cooking on Luxury Yachts or whose primary role is to cater for up to 10 guests to provide a fresh breakfast, light lunches, snacks and an evening fine-dining service with canapes, starters, mains and desserts. Course content is weighted towards restaurant quality dining for multiple guests.

Please note that while we focus on culinary inspiration and technique, we do not provide guidance on menu planning, provisioning, or working within a yacht galley due to the huge variations within these areas. Our goal is to empower you with the skills and creativity needed to craft extraordinary meals, wherever your culinary journey takes you.

Who is this course suitable for?

• Those cooking on luxury yachts looking for new ideas.
• Cooks wishing to move up from smaller sailing charters.
• Land chefs aspiring to cook on luxury yachts.
• Private chefs looking for new ideas.
• Luxury Ski Chalet hosts needing to cater for premium guests.

Curriculum

Week 1

Lunches

Can be adjusted as starter dishes.

• Truffle Pea and Feta Arancini
  with a Charred Carrot, Feta and Basil Salad.
• Seared Beef Tortillas
  with Refried Beans and Salsa
• Vietnamese Chicken Salad
• Checkerboard Sushi Balls
• Vegan Carbonara
  with Oat Cream.

Canapes

• Spiced Paneer with Pickled Cucumber
• Galloping horses
• Char Sui Salmon, Tapioca Crisp
• Thai Fish Cakes, Chilli & Lime Mayo
• Lamb Pakora, Mint Chutney

Dinners

• Roast Hake with a Chorizo Crumb
  served with Nduja and a Smoked Tomato Ragu
• Beef and Tuna Tataki
  with Ponzu Dressing, Tempura Mushroom, Japanese Fish Pie.
• Tandoori Shrimp
  with Charred Corn & Mango Dressing.
• Giant Stuffed Pappardelle
  served with Lemon and Dill.

Desserts

• Lemon Tiramisu
• Pineapple Carpaccio
  served with a Coconut and Lime Sorbet.
• Choux Pastry

Week 2

Breakfast and Baked Goods

• English Muffins
• Vegan Apple Cake
• Buttermilk Pancakes
• Breakfast Burrito
• Homemade Granola

Lunches

Can be adjusted as starter dishes.

• Charred Octopus
  with Confit Peppers and Tomatoes
• Tandoori Hake
  with Mango Chaat, Coriander Chutney.
• Shakshouka
• Shawarma Kebab & Pitta Bread
• Seabream Aguachilli
• Korean Prawn and Pickled Vegetable Salad

Dinners

• Pork Mosaic
  with Orange Chimichurri Dressing.
• Vegan Duck Breast
  with Creamed Chard, Squash and Wild Mushrooms. [VG]
• Moroccan Fish Stew
  Falafel & Baba Ganoush
• Szechuan Pork Belly
  with Wok Fried Greens, Rice Paper Rolls.

Desserts

• Milk and Dark Chocolate Sphere
• Orange and Cardamom Olive Oil Cake

Qualifications

Ashburton Cookery School

Yacht Chef Certificate

Advanced

Highly valued by Yacht Crewing Agencies, our certificate is your record of achievement from the Chefs Academy and our endorsement of your professional skills for future employers.

Rooms

Course Dates

1. May 2025 Book Now

   Mon 05 to Fri 16 May, 2025
2. Sep 2025 Book Now

   Mon 15 to Fri 26 Sep, 2025

1. Nov 2025 Book Now

   Mon 03 to Fri 14 Nov, 2025
2. Jan 2026 Book Now

   Mon 05 to Fri 16 Jan, 2026

Course Fees

Everything you need is included in the course fee including use of equipment, course notes, and training.

Course Fee	Fee
Full Payment	£1,995
12 Nights Room (Optional) Details	£660

Booking

Book Online Now

Questions?

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