Lifestyle

I’m a chef on a luxury yacht

A BOSS on a luxury yacht has revealed what he wishes guests knew about his job.

Marcos Spaziani cooks on the hit TV show Below Deck Sailing Yacht – and catering to the filthy rich in closed quarters certainly has its challenges.

Marcos Spaziani is a chef on a luxury yacht on the TV show Below Deck Sailing Yacht

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Marcos Spaziani is a chef on a luxury yacht on the TV show Below Deck Sailing YachtPhoto credit: Bravo
The chef says there are a few things he wishes discerning guests knew about his job

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The chef says there are a few things he wishes discerning guests knew about his jobPhoto credit: Instagram

While filming off the coast of the Spanish island of Menorca, Marcos told Insider that the narrow galley kitchen, which tilts enormously when the boat catches wind, makes his job that much more difficult.

And many guests don’t seem to know the difference between reasonable and almost impossible requests.

“When you rent this type of boat, your expectations are huge,” says Marcos.

“I don’t even blame them. They only have money and are used to eating whatever they want.”

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Cooking at sea makes it difficult to maintain the luxury in some situations.

It’s common for trips to mark special occasions — like birthdays and anniversaries — but Marcos pleads, “Don’t ask your chef to bake a cake on board.”

Seen as simple by some, for a luxe stay, a cake needs to include lettering, fondant, and beautiful designs.

And many chefs won’t be trained pastry chefs, meaning they won’t be able to bring this up to expected standards.

Marcos says some guests are overly demanding and expect chefs to work around the clock with no breaks.

Waking up your chef to eat in the middle of the night is a big no-go.

“I’ve done that before,” he adds. “They wake you up at 3 a.m. and they’re like, ‘Hey, I want pizza from scratch.’ No.

“I know they pay money for this and we have to be ready at all times, but we are human. We get tired, we go to the bathroom, we take naps.”

Another annoyance for the chef is customers who order dishes that are not locally sourced.

He says, “I was in Europe and they asked me for Peruvian food,” to justify such a request requires ingredients to be flown in extra.

Though guests have to pay extra for the privilege, Marcos says that rarely puts her off.

In fact, customers are paying “thousands of dollars for an ingredient that costs next to nothing.”

But that’s the name of the game, guests can request “whatever they want,” and Marcos has to figure it out.

Marcos paid thousands to have certain ingredients shipped—by plane

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Marcos paid thousands to have certain ingredients shipped—by planePhoto credit: Instagram
He feeds the filthy rich - which means they can be demanding

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He feeds the filthy rich – which means they can be demandingCredit: Laurent Basset/Bravo

https://www.the-sun.com/lifestyle/4987544/chef-luxury-yacht-wish-guests-knew-job/ I’m a chef on a luxury yacht

CarmaHassan

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