Think you could make it as a superyacht chef? Take our 2 minute quiz.

Quiz Questions

• 1.
  1. A guest says dinner is at 8pm… then doesn’t show up until 10pm. You:

  • A.
    Serve it anyway. Rules are rules, and they are LATE.
  • B.
    Roll with it, keep things fresh, no drama. They probably won’t notice the chicken needed to be re-heated. 
  • C.
    Panic slightly, then remake everything.
• 2.
  2. You’ve just finished a 12-hour day and someone asks for a late-night snack. You:

  • A.
    A) Pretend you didn’t hear it (they only just finished dinner!).
  • B.
    B) Make something quick but resent it deeply.
  • C.
    C) Say “of course” and whip something up, chef’s kiss.
• 3.
  3. Your ideal working environment is:

  • A.
    Busy, fast but organised kitchen, with only a little bit of shouting.
  • B.
    Slight chaos, changing plans, a bit (a lot) of adrenaline, and a touch of sea sickness.
  • C.
    Structured, predictable, same routine daily, even the same commute ideally (favourite seat on the bus, thank you).
• 4.
  4. How do you feel about living with your co-workers?

  • A.
    Sounds like a reality TV show, I’m in. The service team is kinda hot, too.
  • B.
    Absolutely not, have you smelt them?
  • C.
    I could tolerate it… short term, with ear plugs.
• 5.
  5. Someone asks you to remove garnish from a dish you've perfected. Do you:

  • A.
    Do it - guest is always right, and they are the ones signing the cheque. 
  • B.
    Quietly judge them. (And then not-so quietly).
  • C.
    Refuse on principle, we don’t cater to basic here.
• 6.
  6. You hear that there are dophins outside,mid-service. Do you:

  • A.
    Have a quick peek, because DOLPHINS!
  • B.
    Ignore it - service comes first.
  • C.
    Accept that guests will disappear for 20 minutes, dolphins say hi frequently, and you’ve got enough photos already.
• 7.
  7. Your experience so far is mostly:

  • A.
    Fine dining / Michelin
  • B.
    Restaurant / bistro
  • C.
    Catering / mixed / bit of everything
• 8.
  8. Someone tells you: “Most of your cooking will be for the crew, not guests.” You:

  • A.
    …what?
  • B.
    Makes sense, someone's gotta feed the crew so I can work with that.
  • C.
    Slightly disappointed - family meal can be a lot of work.
• 9.
  9. How do you handle feedback?

  • A.
    I listen… eventually
  • B.
    Open to it, even if it stings. You’ve learnt valuable lessons before! 
  • C.
    Defensively.
• 10.
  10. How do you react under pressure? (Be honest)

  • A.
    Stay calm and get on with it - it takes a lot to ruffle these feathers! 
  • B.
    I manage, but it builds. (Still working on that deep breathing practice)
  • C.
    Stress shows quickly, but that's part of being a chef - right?

Quiz Outcomes

• 1.
  You scored 11 - 19 points

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  Respectfully… yachting might not be your natural habitat. Better to realise now than find yourself crying over a provisioning order in Sardinia.
• 2.
  You scored 17 - 22

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  You could absolutely do it - but it won't be plain sailing - expect a learning curve, a few chaotic moments, and at least one “what have I done?” phase early on.
• 3.
  You scored 23 - 27 points

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  What are you waiting for? It sounds like you’ve got the exact mindset that works well onboard - adaptable, resilient, and able to handle the chaos without throwing a bowl of rice at the wall.