Ashburton Chefs Academy

Yacht Chef 2019

New Ideas, New Skills for Luxury Yacht Chefs

Yacht Chefs

Yacht Chefs need to be skilled, creative and possess a vast array of recipe ideas to successfully meet the expectations and dietary requirements of guests whilst working with limited space, resources and fresh ingredients.

The Ashburton Chefs Academy has trained hundreds of Yacht Chefs over the years from those working on small 2-crew sailing charters through to those cooking on MegaYachts and we have an excellent reputation in the industry for the quality of our chef training.

Yacht Chefs on all-sized vessels face unique challenges in the kitchen and the requirement to consistently deliver well-presented and varied dishes to guests and owners means they need a large repertoire of skills and recipe ideas to draw upon and execute with confidence.

This course has been designed for those cooking on Luxury Yachts (min 24m+) whose primary role is to cater for up to 10 guests to provide a fresh breakfast, light lunches, snacks and an evening fine-dining service with canapes, starters, mains and desserts.

For those currently cooking on smaller sailing charters, this course will help build your skills and confidence to develop your career further.

The purpose of the course to help refresh and inspire you with new ideas before starting the new season. Course content is weighted towards restaurant quality fine-dining for multiple guests.

After completing the course you will have renewed confidence and excitement for the season ahead.

Who is this course suitable for?

  • Those cooking on luxury yachts looking for new ideas.
  • Cooks wishing to move up from smaller sailing charters.
  • Land chefs aspiring to cook on luxury yachts.
  • Private chefs looking for new ideas.

Entry Level Requirements

  • Food Hygiene Certificate;
  • Certificate in Culinary Arts or equivalent cooking qualification;
  • or 3 months experience cooking on yachts/chalets etc;
Course Content

Yacht Chef Certificate

Training: Full-time
Mon to Fri: 9.30am to 5.30pm
Hours: Approx 40 Hours/Week
Duration: 10 days

Finance available on this course

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Chef School

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Course Structure 2019

The course is designed to give you many flexible ideas that can be tailored to different ingredients and dining scenarios.

Week 1

Recipes

    Lunches

    Can be adjusted as starter dishes.

  • Sushi
    Makizushi, Nigirizushi, Temakizushi, Tuna Sashimi
  • Seabass Carpaccio
  • Seared Rare Tuna with Linguine
    Fresh Pesto and Green Olives
  • Gluten FreePoached Duck Egg
    with Wild Mushroom & Tarragon Ragout, Griddled Croute
  • Gluten-Free Courgette, Sun-blush Tomato, Feta & Thyme Tart
    with Wild Rocket and Lemon Vinaigrette
  • Charred Mackerel Fillet & Mackerel Tartare
    Pickled Baby Beets and Radish with Wasabi Créme Fraiche.
  • Canapes

  • Lamb and Feta Balls with Rhubarb Ketchup
  • Cured Brill with Pink Grapefruit
  • Crab Filo Baskets
  • Baby Pears, Blue Cheese & Caramelised Walnuts
  • Curried Gratinated Mussels
  • Asparagus, Smoked Salmon Filo Baked Fingers
  • Teriyaki Salmon and Avocado Cucumber Cannelloni
  • Chorizo and Tiger Prawn Skewers
  • Dinner

  • Moroccan Spiced Chicken Breast
    with Fig and Pistachio Boudin, Squash, Young Turnips and Chicken Jus
  • Lamb Best End
    with Nicoise Vegetables, Pomme Anna, Black Garlic Pureé, Tarragon Jus.
  • Belly Pork and Caramalised Scallops
    with Raisin Pureé, Cauliflower Pureé, Spiced Roasted Florets, Curry Oil and Curry Foam.
  • Whole Stuffed Sole
    with Soufflé Mousseline, Grapes, Shrimps, Gireolles and Pine Nut Beurre Noisette.
  • Desserts

  • Hot Mango Soufflé
    with Indian Kulfi
  • Yoghurt Panna Cotta
    with Tropical Fruits and Glass Biscuit.
  • Gluten Free White Chocolate and Cardamom Tart
    with Dark Chocolate Sorbet, Passion Fruit 'Yolk' and White Chocolate Snow.
  • Spiced Carrot Cake

Day 1: Monday

Arrival

Meet your fellow students and chef tutor who will introduce the course content over tea and coffee.

Morning Session

  • Introduction
  • Cooking Sushi Rice
  • Japanese Omelette
  • Preparation of Sushi Vegetables

Lunch

  • Buffet Lunch

Afternoon Session

  • Preparation of Sushi Fish.
  • Vinaigrette.
  • Fish Curing & Carpaccio.

Dinner Service

  • Makizushi.
  • Nigirizushi.
  • Temakizushi.
  • Tuna Sashimi.
  • Seabass Carpaccio.
Note: Dinner Service includes the Plating and Presentation of dishes. There is an opportunity for photos of dishes. All meals can be taken home.

Day 2: Tuesday

Arrival

Tea and coffee on arrival. Short recap of previous day and theory session.

Morning Session

  • Canapés
  • Gluten Free Bread
  • Pasta and Fresh Pesto
  • Belly Pork
  • Ice Cream Base

Lunch

  • Seared Rare Tuna with Linguine
    with Fresh Pesto and Green Olives.

Afternoon Session

  • Pastry Cream and Soufflé Base
  • Spiced Chicken
  • Preparation of Boudins
  • Chicken Jus

Dinner Service

Canapés
  • Lamb and Feta Balls with Rhubarb Ketchup
  • Cured Brill with Pink Grapefruit
Main
  • Moroccan Spiced Chicken Breast
    with Fig and Pistachio Boudin, Squash, Young Turnips and Chicken Jus
  • Hot Mango Soufflé
    with Indian Kulfi
Note: Dinner Service includes the Plating and Presentation of dishes. There is an opportunity for photos of dishes. All meals can be taken home.

Day 3: Wednesday

Arrival

Tea and coffee on arrival. Short recap of previous day and theory session.

Morning Session

  • Canapés
  • Panna Cotta
  • Glass Biscuits
  • Duck Eggs
  • Wild Mushroom Ragout

Lunch

  • Poached Duck Egg
    with Wild Mushroom & Tarragon Ragout, Griddled CrouteGluten Free

Afternoon Session

  • Preparation of Scallops
  • Vegetable Purée's
  • Roasted Vegetables
  • Curry Oil and Foam

Dinner Service

Canapés
  • Crab Filo Baskets
  • Baby Pears, Blue Cheese & Caramelised Walnuts
Main
  • Belly Pork and Caramalised Scallops
    with Raisin Pureé, Cauliflower Pureé, Spiced Roasted Florets, Curry Oil and Curry Foam.
  • Yoghurt Panna Cotta
    with Tropical Fruits and Glass Biscuit.
Note: Dinner Service includes the Plating and Presentation of dishes. There is an opportunity for photos of dishes. All meals can be taken home.

Day 4: Thursday

Arrival

Tea and coffee on arrival. Short recap of previous day and theory session.

Morning Session

  • Canapés
  • Gluten Free Pastry
  • Savoury Tart
  • Vinaigrette
  • Sorbet

Lunch

  • Courgette, Sun-blush Tomato, Feta & Thyme TartGluten Free
    with Wild Rocket and Lemon Vinaigrette

Afternoon Session

  • Preparation of Flat Fish Fillets
  • Soufflé Mousseline
  • Chocolate Tart
  • Molecular and Spherification

Dinner Service

Canapés
  • Teriyaki Salmon and Avocado Cucumber Cannelloni.
  • Chorizo and Tiger Prawn Skewers
Main
  • Whole Stuffed Sole
    with Soufflé Mousseline, Grapes, Shrimps, Gireolles and Pine Nut Beurre Noisette.
  • White Chocolate and Cardamom Tart Gluten Free
    with Dark Chocolate Sorbet, Passion Fruit 'Yolk' and White Chocolate Snow.
Note: Dinner Service includes the Plating and Presentation of dishes. There is an opportunity for photos of dishes. All meals can be taken home.

Day 5: Friday

Arrival

Tea and coffee on arrival. Recap of the week.

Morning Session

  • Canapés
  • Baking
  • Preparation of Round Fish Fillets
  • Seared and Tartare Fish
  • Pickled Baby Vegetables

Lunch

  • Charred Mackerel Fillet & Mackerel Tartare
    with Pickled Baby Beets and Radish, Wasabi Créme Fraiche.

Afternoon Session

  • Preparation and Cooking of Lamb/li>
  • Potato and Vegetable Garnish
  • Black Garlic Pureé
  • Lamb Jus

Dinner Service

    Canapés
  • Curried Gratinated Mussels
  • Asparagus, Smoked Salmon Filo Baked Fingers
  • Main
  • Lamb Best End
    with Nicoise Vegetables, Pomme Anna, Black Garlic Pureé, Tarragon Jus.
  • Spiced Carrot Cake
Note: Dinner Service includes the Plating and Presentation of dishes. There is an opportunity for photos of dishes. All meals can be taken home.

Week 2

Recipes

    Lunches

    Can be adjusted as starter dishes.

  • Sticky Jerk Salmon
    with Red Pepper & Mango Slaw
  • Goat's Cheese Pithivier
    with Fennel and Courgette Salad, Apple Vinaigrette.
  • Chermoula Baked Seabream
    with Tabbouleh, Smoked Aubergine and Yoghurt
  • Thai Stuffed Chicken Thighs
  • Duck Salad
    with Thai spices, Chinese Leaf & Toasted Rice
  • Ikan Bakar
    with Rice Noodle Salad
  • Canapes

  • Firecracker Prawns
  • Vegetarian Thai Spring Rolls
  • Sundried Tomato Pin Wheels
  • Dinner

  • Spiced Roasted Monkfish in a Shellfish Bisque
    with Courgette, Asparagus, Mangetout, Mussels & Clams and Saffron Oil.
  • Lobster Thermidor
    with Young Vegetables, Poached Oysters and a Bisque Dressing.
  • Red Curry
    with Scallops, Tiger Prawns, Bamboo, Potato and Udon Noodles
  • Fillet of Beef
    with Shallot Tart Tatin, Parsnip Purée and Parsnip Crisps, Madeira Jus and Béarnaise Sauce
  • Steamed Boa Buns
    with Char Sui Pork
  • Katsu Crab Curry with Mouli
  • Desserts

  • Chocolate Tear Drop
    with Raspberry Fluid Gel, Raspberries, Meringue ShardsVegan
  • Egg Custard Tart
    with Strawberries and Popping Basil Sugar.
  • Caramelised Pineapple with Lime Syrup, Coconut Rice & Chilli Sorbet
  • Salted Caramel ProfiterolesGluten Free
  • Pistachio & Walnut Baklava
  • Coconut Parfait with Apple Jelly, Pandan Curd and Puffed Rice
  • Bakery

  • Blueberry Muffins
  • Welsh Cakes

Day 6: Monday

Arrival

Tea and coffee on arrival. Introduction to week 2 and theory session.

Morning Session

  • Canapés
  • Marinade Fish
  • Shellfish Bisque
  • Flavoured Oils
  • Compound Salad

Lunch

  • Sticky Jerk Salmon
    with Red Pepper & Mango Slaw

Afternoon Session

  • Chocolate Tear Drops
  • Vegan Chocolate Mousse & Meringue
  • Preparation and Cooking Monkfish
  • Preparation and Cooking Molluscs
  • Fluid Gels

Dinner Service

Canapés
  • Vegetarian Thai Spring Rolls
  • Sundried Tomato Pin Wheels
Main
  • Spiced Roasted Monkfish in a Shellfish Bisque
    with Courgette, Asparagus, Mangetout, Mussels & Clams and Saffron Oil.
  • Chocolate Tear Drop
    with Raspberry Fluid Gel, Raspberries, Broken Meringue ShardsVegan
Note: Dinner Service includes the Plating and Presentation of dishes. There is an opportunity for photos of dishes. All meals can be taken home.

Day 7: Tuesday

Arrival

Tea and coffee on arrival. Short recap of previous day and theory session.

Morning Session

  • Baking
  • Preparation
  • Puff-pastry Pithivier
  • Salad
  • Vinaigrettes

Lunch

  • Goat's Cheese Pithivier
    with Fennel and Courgette Salad, Apple Vinaigrette.

Afternoon Session

  • Lobster Preparation & Cooking
  • Open and Poaching Oysters
  • Sweet Pastry Tart
  • Thermidor Sauce and Garnish

Dinner Service

Baked Items
  • Blueberry Muffins
  • Welsh Cakes
Main
  • Lobster Thermidor
    with Young Vegetables, Poached Oysters and a Bisque Dressing.
  • Egg Custard Tart
    with Strawberries and Popping Basil Sugar.
Note: Dinner Service includes the Plating and Presentation of dishes. There is an opportunity for photos of dishes. All meals can be taken home.

Day 8: Wednesday

Arrival

Tea and coffee on arrival. Short recap of previous day and theory session.

Morning Session

  • Baking
  • Preparation of Round Fish Fillets
  • Chermoula
  • Tabbouleh
  • Smoked Aubergine

Lunch

  • Chermoula Baked Seabream
    with Tabbouleh, Smoked Aubergine and Yoghurt

Afternoon Session

  • Gluten-free Choux Pastry
  • Chocolate Ganache
  • Vegetable Purée and Crisps
  • Savoury Tart Tatin
  • Preparation of Beef Fillet

Dinner Service

Main
  • Fillet of Beef
    with Shallot Tart Tatin, Parsnip Purée and Parsnip Crisps, Madeira Jus and Béarnaise Sauce
  • Salted Caramel ProfiterolesGluten Free
  • Pistachio & Walnut Baklava
Note: Dinner Service includes the Plating and Presentation of dishes. There is an opportunity for photos of dishes. All meals can be taken home.

Day 9: Thursday

Arrival

Tea and coffee on arrival. Short recap of previous day and theory session.

Morning Session

  • Thai Snacks/li>
  • Duck-breast Preparation
  • Sorbet Base
  • Thai Salad

Lunch

  • Firecracker Prawns
  • Thai Stuffed Chicken Thighs
  • Duck Salad
    with Thai spices, Chinese Leaf & Toasted Rice

Afternoon Session

  • Pad Thai
  • Preparation of Scallops & Tiger Prawns
  • Red Curry Preparation
  • Caramelised Fruit Prep

Dinner Service

Main
  • Red Curry
    with Scallops, Tiger Prawns, Bamboo, Potato and Udon Noodles
  • Caramelised Pineapple with Lime Syrup, Coconut Rice & Chilli Sorbet
Note: Dinner Service includes the Plating and Presentation of dishes. There is an opportunity for photos of dishes. All meals can be taken home.

Day 10: Friday

Arrival

Tea and coffee on arrival. Short recap of previous day and theory session.

Morning Session

  • Frozen Parfait
  • Curry Paste
  • Oriental Bun Dough
  • Noodle Salad

Lunch

  • Ikan Bakar
    with Rice Noodle Salad

Afternoon Session

  • Steamed Boa Buns
  • Char Sui Pork
  • Katsu Crab Curry
  • Puffed Rice

Dinner Service

Main
  • Steamed Boa Buns
    with Char Sui Pork
  • Katsu Crab Curry with Mouli
  • Coconut Parfait with Apple Jelly, Pandan Curd and Puffed Rice
Note: Dinner Service includes the Plating and Presentation of dishes. There is an opportunity for photos of dishes. All meals can be taken home.

You will be working with

  • Fish
    Tuna, seabass, brill, scallops, prawns, salmon, lemon sole, shrimps, mackerel, monkfish, mussels, clams, lobster, bream, hake, crab, oysters
  • Meat
    Chicken Breast, Pork Belly, Lamb Best End, Beef Fillet, Duck Breast
  • Canapés
    10 varieties + various sushi, sashimi and carpaccio
  • Lunch ideas that can be Starters
    10 varieties
  • Fine-dining Dinner Main Courses
    7 varieties
  • Desserts
    8 varieties
  • Baking
    5 varieties

Note:
Since we use the best quality seasonal and local produce as possible, our recipes will sometimes change to match the produce available.

Course Dates

Course Dates

The course duration is 2 weeks long and runs from 9.30am to 5.30pm, Monday to Friday.

2019 Dates

  • MAR 2019
    Mon 18 to Fri 29 Mar, 2019
  • AUG 2019
    Mon 19 to Fri 30 Aug, 2019
  • OCT 2019
    Mon 28 Oct to Fri 08 Nov, 2019
  • DEC 2019
    Mon 09 to Fri 20 Dec, 2019 Contact Us

2020 Dates

  • FEB 2020
    Mon 17 to Fri 28 Feb, 2020
  • APR 2020
    Mon 20 Apr to Fri 01 May, 2020
  • SEP 2020
    Mon 14 to Fri 25 Sep, 2020
  • NOV 2020
    Mon 02 to Fri 13 Nov, 2020
Apply for this course now
Residential

Student Accommodation

Chefs Academy students come from all over the world and can choose our residential options whilst studying with us, which offers students a comfortable, secure and affordable stay in shared accommodation with fellow students (see below).

We also maintain a list of local rooms and accommodation providers that can offer local accommodation and are happy to help place you in suitable accommodation. Please contact us to discuss your needs.

Academy House

Shared Student Accommodation

Rooms

Students on our shorter Academy courses (4 weeks and under) can enjoy a comfortable and affordable stay at our shared students accommodation at Academy House, a short walk from the town's shops, cafés and pubs.

This historic house has 6 student rooms, all with en-suite bathrooms, tea and coffee making facilities, and television. Students have access to a shared kitchen and a student lounge.

The Chefs Academy is only a 10 minute walk away but we also run a free daily minibus between the two sites in the morning and at the end of your course.

Site Facilities

  • 5 minute walk from Ashburton town amenities, pubs & cafes.
  • En-suite rooms.
  • Bed linen, duvets & towels
  • Tea & Coffee making facilities.
  • Free WiFi.
  • Guest lounge.
  • Shared Kitchen Facilites.
  • Free minibus transport to the Chefs Academy.

Pricing

Room Type 12 Nights
(2 week course)
26 Nights
(4 week course)
Attic Room £360 £780
Standard Room £420 £910

Deposit: £100
Required to reserve room and acts as damage deposit. Returned at end of course.

Bed & Breakfast Option

Ashburton Court

If you would prefer a comfortable bed & breakfast room, comfortable en-suite rooms are available at Ashburton Court for £69 per night.

Details

Fees 2019/20

Yacht Chef (2 Weeks)

Course Only

Total Course Fee: £1,950

Residential Option

Course Fee (see above): £1,950
12 Nights Room: £480
Course with Accommodation: £2,370

Includes:

  • Training: 2 Weeks (Monday to Friday 9.30am to 5.30pm)
  • Course Notes
  • Use of Equipment
  • Ingredients
  • Daily Lunch
  • Chef Uniforms x 2
Frequently Asked Questions

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Experience Ashburton culinary training for free.

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FAQ

The minimum age to join this course is 18 years old.

No, galley's can range enormously in size and facilities, from very small to fully equipped commercial kitchens so this course is solely focused on expanding your repertoire with contemporary recipe and presentation ideas. The recipes on the course have been designed with the restrictions of a typical luxury yacht galley in mind.

This course is unrelated to achieving a Ship’s Cook Certificate of Competency. Our Diploma in Culinary Arts is an accepted culinary qualification towards the Ship’s Cook Certificate.

The recipes you will learn will always be useful for your development as a chef, however if your time in the kitchen is limited by your other daily on-board duties, you may struggle to find the time to prepare and complete some of the dishes. All of the recipes are detailed within the Course Content so you can make an educated decision to suit your personal circumstances.

You will receive lunch each day as part of the course. You will be able to take away an evening meal each day also, suitable for reheating. If you are staying at Ashburton Court, reheating facilities are available and a dining room for evening meals. Breakfast is also included when you stay at Ashburton Court.

This is an intensive, full-time course offering over 40 hours of practical culinary training per week.

You will need to wear a chef uniform on this course. Two Chef uniforms are included within the course fees. You will be responsible for laundering your own uniform. All other equipment is provided.

We hear from many graduates from the Chefs Academy that go on to work as chefs on-board Yachts that want to return to refresh their skill set. Chefs should never stop learning and at the end of a demanding Yacht season you will want to reinvigorate your repertoire with new skills and ideas suitable for a galley kitchen before embarking on a new season with confidence. Working with our experienced chefs in a short intensive format is a welcome opportunity to boost your culinary skills with new ideas in an environment of like-minded chef students that share the same ambitions and challenges.

Yes. This is quite common. Simply arrange for payment via one of our many methods to secure your booking. The invoice can be made out to your sponsor.

Improvisation is one of the most valuable skills of the Yacht Chef. You will be able to discuss different approaches to a recipe using other ingredients with your Chef Tutors and use the recipes as a platform from which to work with the available ingredients to hand.

Yes, much of the course is weighted to producing restaurant standard dishes for evening dining, and there will be a focus on the presentation of dishes, encouraging you to develop your own style.

Absolutely. The recipes and skills you will learn will be extremely useful wherever you are cooking.

You will need to have a minimum Food Hygiene qualification such as an HABC Level 2 Award in Food Safety in Catering, which is a 1 day course that is included with our Certificate in Culinary Arts course. You should have this certificate before you cook professionally anywhere. Contact us if you are unsure about this requirement.

Whilst you do not need to have cooked on Yachts before, this course is not for beginners as it assumes a certain amount of culinary knowledge. We will be working at pace, so you should be organised and comfortable preparing multi-component meals for at least 4 guests.
You will need to meet one of the following criteria to take this course:-

  • Graduated from an Ashburton Chefs Academy Course (or equivalent);
  • or have minimum 3 months professional cooking experience such as on yachts, chalets, restaurants etc;
We recommend our Certificate in Culinary Arts as the entry point for this course. All students will need to have a valid Food Hygiene qualification prior to taking the course. If you would like to talk to us about whether you have the experience to take this course Contact Us Here.

No. The important criteria is that you are able to cook to a professional standard, working cleanly and at pace with a good grasp of the fundamentals of cooking such as cooking techniques, equipment, timings and mise en place. Please contact us if you have any concerns about your prior experience.

All the recipes are designed to be able to be delivered with the minimum of kitchen equipment. We would expect you to have access to at least 2 hob rings, an oven, a fridge and fresh water along with a matching amount of kitchen pans, knives and utensils.

You will receive a Yacht Chef Certificate from the Ashburton Chefs Academy.

There will be time at lunch and the end of day to take photos. We provide two led-lit photo tents with backgrounds to help you with this.

Yes, we are accredited by the British Accreditation Council so most students can study with us for up to 6 months.
Please visit this page for further information for International Students.

Yes, you should have an active travel insurance policy in place to cover you for common issues that can prevent you from attending your course, such as illness or bereavement.

Insurance

You can choose to stay in our accommodation option at Ashburton Court which offers a comfortable, affordable B&B stay for our students in our historic buildings in Ashburton. We also maintain a list of affordable local bed and breakfast options that will give you a comfortable home from home while training in Ashburton. Please contact us for further details.

Sorry, this is not available to overseas students. Finance is available to UK residents only.

Book this course

Booking

You can book this course online now or contact us here to reserve your place.

Note: Please ensure you have studied the course content and the FAQ's before booking. If you have any questions about this course, please contact us.