On Thu, 26 Mar 2009 09:29:29 -0000, "Dennis Pogson"
wrote:

A friend of mine who owns a large charter yacht (72ft LOA), has received an
enquiry from a group of US yachtsmen to charter his yacht and cruise the
inner and outer Hebrides for 2 weeks in August.

They have requested "a chef" to be available throughout the cruise, which
has somewhat perplexed my pal

Does the word "chef" mean the same in the US as here in the UK, i.e. a
professionally-qualified high-grade Gordon Ramsay type who will dream up all
manner of meals to satisfy the palates of every individual member of the
8-strong party plus the crew of 3, or are they really looking for a ".cook"?

There is a huge difference in the meaing of these 2 words here in the UK.
Chefs can earn £50K to £150K a year in Europe (particularly in the UK), and
to engage one for 2 weeks would add considerably to the cost of the charter.

Some clarification from US sailors would be most welcome!


Dennis Pogson


You will probably get a lot of answers but generally a "chef" is a
professional cook, i.e., a guy who makes his living cooking. Of
course, as you say, the term can be used for people who are real
innovators and create new dishes and so on.

I suggest that what your potential clients are talking about is a good
cook. someone who can cook for a party and make good and varied meals.
NO BANGERS AND MASH AND SQUISHY PEAS!

If the boat is a 70 ft. motor yacht it is probably that previous
charter parties will have established a standard of catering that
should be satisfactory, but if in doubt one might draw up a "standard
menu" for say, a week and furnish it to the prospective clients for
comments.

My experience is that the more money a party is paying the more
cosseting they demand and small touches such as coordinating menus
prior to the arrival of the guests (when you still have time to do
something about it :-) is often appreciated.

Cheers,

Bruce
(bruceinbangkokatgmaildotcom)