New Ideas, New Skills for Luxury 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;

Student Feedback

Course Content

Yacht Chef Certificate

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

Other Academy Courses

Certificate in Culinary Arts
Diploma in Diploma in Culinary Arts

Recent Feedback

Excellent reputation made me pick this school and course. Even then my hopes have been surpassed. Very impressed with professionalism, efficiency and focus on learning using local produce and mix of styles and flavours. Everything just flowed. Ashburton have been incredible.

KM Dec 19

Choosing a chef school

How do you choose the best chef school? We look at the common options.

Course Structure

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

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

Course Dates

2021 Dates

Revised Dates following Jan 2021 Lockdown

Sep 2021
Mon 20 Sep to Fri 01 Oct, 2021
Nov 2021
Mon 01 to Fri 12 Nov, 2021

2022 Dates

Feb 2022
Mon 14 to Fri 25 Feb, 2022
Nov 2022
Mon 31 Oct to Fri 11 Nov, 2022
Dec 2022
Mon 12 to Fri 23 Dec, 2022

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

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.

Currency:

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 £74 per night.

Details

Course Fees

Fees

Yacht Chef (2 Weeks)

Currency:

Course Only

Total Course Fee:	£1,950

Residential Option

Course Fee (see above):	£1,950
12 Nights Room:	From £360
Course with Accommodation:	£2,370

Course Finance Options

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

Free Trial Cookery Course

Experience Ashburton culinary training for free.

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FAQ

How old do I have to be to attend this course?

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

Will this course teach me how to work in a ship's galley or any related boat skills ?

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.

Will this course count towards a Ship’s Cook Certificate of Competency ?

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.

I'm working on a 2/3 crew sailing charter is this course suitable for me?

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.

How much does this course cost?

Click here to see current course fees.

Are meals included?

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.

How many hours a week will I study?

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

Do I need chef equipment or uniform?

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.

Why should I take this course?

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.

My captain / yacht owner wants to pay for my training. Is this okay?

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.

There are ingredients listed in the course content that I know I will struggle to get in the Med/Caribbean/Americas etc ?

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.

I want to improve my presentation skills, is there time spent on this?

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.

Are the skills learned on this course useful if I don't cook on Yachts such as Ski Chalet Cooking or Private Dining ?

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

I don't have a current Food Hygiene Certificate. Can I take the course?

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.

Do I need to have any prior experience of cooking on Yachts to take this course?

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.

My cookery skills were learned at another culinary school. Is this a problem?

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.

What equipment does this course require me to have on board in the Galley ?

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.

Questions?

Our student advisors are here to answer your questions 7 days a week.

Booking

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

Book This Course

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.

Free Trial Cookery Course

Experience Ashburton culinary training for free.

Find out more

Questions?

Our student advisors are here to answer your questions 7 days a week.

Chef Qualifications

Specialist Courses

Recreational Cookery Courses

Student Info

Open Evenings

Yacht Chef

New Ideas, New Skills for Luxury Yacht Chefs

Who is this course suitable for?

Entry Level Requirements

Student Feedback

Yacht Chef Certificate

Other Academy Courses

Recent Feedback

Choosing a chef school

Course Structure

Week 1

Recipes

Lunches

Canapes

Dinner

Desserts

Day 1: Monday

Arrival

Morning Session

Lunch

Afternoon Session

Dinner Service

Day 2: Tuesday

Arrival

Morning Session

Lunch

Afternoon Session

Dinner Service

Canapés

Main

Day 3: Wednesday

Arrival

Morning Session

Lunch

Afternoon Session

Dinner Service

Canapés

Main

Day 4: Thursday

Arrival

Morning Session

Lunch

Afternoon Session

Dinner Service

Canapés

Main

Day 5: Friday

Arrival

Morning Session

Lunch

Afternoon Session

Dinner Service

Canapés

Main

Week 2

Recipes

Lunches

Canapes

Dinner

Desserts

Bakery

Day 6: Monday

Arrival

Morning Session

Lunch

Afternoon Session

Dinner Service

Canapés

Main

Day 7: Tuesday

Arrival

Morning Session

Lunch

Afternoon Session

Dinner Service