Worldsport

Life of a superyacht chef

Published 8:27 AM ET, Mon October 22, 2012
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Traveling the globe on a luxury vessel would be many people's idea of a dream job. But the life of a superyacht chef isn't all plain sailing. Courtesy Alexis Andrews
A superyacht chef's day will normally begin at 6am, preparing meals for around 12 guests and eight crew members on a vessel up to 60 meters long. Courtesy Alexis Andrews
Usually only larger yachts over 60-meters have a second chef, whose main responsibility will be to cook for the crew. Courtesy Alexis Andrews
Despite the pressures, for many superyacht chefs it's a rare dream job which can pay up to $13,000-a-month to travel the world on a luxury vessel. Courtesy Alexis Andrews
Chef Jeremy Kelly, right, cleans a fish caught in French Polynesia in preparation for an evening meal. "You can be the best chef in the world, but without organization you're going to crash and burn," he says. Courtesy Jeremy Kelly
Fish mongers clean their catch in La Libertad, El Salvador. One of the benefits of traveling the world is experimenting with exotic, seasonal food, Kelly says. Getty Images
The galley on board 53m superyacht Red Dragon. Each kitchen is specially designed for the high seas with barriers around the hob and latches on cupboards to prevent food from spilling in rough weather. Courtesy Alexis Andrews
Wealthy owners often go to the extent of installing specialist equipment to suit their tastes, such as dim sum steamers or pasta boilers. Pictured is the galley aboard 53m superyacht Silver Shalis. Courtesy Jeremy Kelly
Chef Jeremy Kelly buys food from the local Kuna people of Colombia, while aboard vessel Silver Shalis. A superyacht may be moored at sea for weeks at a time without access to markets. Courtesy Jeremy Kelly
One of Kelly's signature dishes, a chocolate sponge with Garnier Marnier. "The standards are incredibly high. If you're just a cook, it's not going cut it," said Efrem Leigh, recruitment consultant at Yachtchefs.com. Courtesy Jeremy Kelly