Captain Sandy Yawn has always maintained that the "chef is critical" to the crew's success because "food carries the charter." And that premise has born out plainly on Below Deck Mediterranean this season.
So The Feast asked Captain Sandy to make one thing perfectly clear: What's the one thing a chef must never — ever — serve to guests on a yacht charter?
"El Paso taco [shells]. And definitely not Aunt Jemima," Sandy told us, referencing earlier fails. "Let's start there. Those are biggies!"
She added, "A lot of chefs do have to cheat a little. They'll cheat a little — but not like that."
She added that sometimes, chefs err on the other side — so that they over-prepare and over-deliver more than is perhaps even necessary. "I had a chef that made croissants every day. I'm like, 'Why are you making those? They sell them on sheets. You put them to rise...'"
If Sandy had to sum up succinctly the one thing to avoid serving on a yacht charter, it would be this: "anything out of a can."
"Everything's always fresh on a boat," she told The Feast, "because you're paying that kind of money — and you're in Europe. You have the freshest of the fresh vegetables and produce and fish out of the Med."
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