The information for this publication has been compiled from personal cooking experience gained at sea during the course of over 100,000 nautical miles traveled across the world on several different luxury super and mega yachts.
Being a chef on a moving boat poses all manner of problems that a restaurant chef may not encounter. Some are obvious, others are more subtle, all are important for the newcomer to understand if they are to achieve success in their new role. The aim of the book is to cover all aspects of life for a would-be boat chef to ensure a smooth and successful transition from land to sea.