What are you doing / where are you working right now?
I am currently on vacation in Europe.
Who is your food hero (dead or alive) and why?
To be honest there are loads. My inspiration comes from many different ways from Chefs, Pinterest, TV shows and great home cooks. I couldn’t say one is a hero, but I respect and admire all our fellow cheffies!
What three ingredients could you not live without?
Cumin, garlic and tomatoes.
What are your three favorite cookbooks and why?
Anything by Ottolengi; I just love his stuff as it is packed full with flavor and healthy vegetables. It’s also so colourful which makes it beautiful to plate.
Sababa by Tal Smith and Nirit Saban. It’s an amazing Middle Eastern and Mediterranean cookbook that is great for dishes that you can do at home with no frills or fuss. They were my favorite lunch spots back in Cape Town!
A new one I’m getting into is Chloe Coscarelli’s ‘Chloe Flavor’, a vegan cookbook. I’m trying to expand my vegan recipes and this one is a great starter.
What three kitchen gadgets could you not live without?
Sous vide, a good food processor and a garlic press.
What piece of equipment should every yacht have in the galley?
I would have say the same as above, and if you can get away with a braai (bbq, yes I know the forever argument ) it’s always a winner. It’s my favorite way of doing lunch on the boat, with a massive seafood braai with all the trimmings.
What would you say are some of the most overrated ingredients?
Fois gras, (just inhumane), wagyu and black truffle.
What would you say are some of the most underrated ingredients?
Aubergine, cauliflower, fennel, a good home made chip spice.
What has been the most popular (or requested dish) on a yacht by a guest so far?
Seafood, med style dishes are firm favorites and I have definitely seen the trend towards more plant-based and healthier dishes recently.
If you were a guest on a yacht, who would you want to cook for you and why?
My mother; best food, company and hugs! I have learnt everything I know from her.
What music do you listen to in the galley (if at all)?
I have to have music playing when I’m working, all day preferably! My playlist changes throughout the day and depending on the work I’m doing. Often I’ll start my day with chilled electro jazz or some liquid drum n base. 80s 90s, and 2000s playlists are perfect for deep clean days (good sing-along tracks), and then at the end of the day for the “let’s get done and out of here”, it’s pure South African psytrance (much to my crew’s hatred).
Best galley tip/hack?
Prep, prep, prep! Always have an emergency dessert and some canapés in the freezer.
What is the most difficult location you have ever had to provision in? And what bit of advice can you give to figure out where to go?
Montenegro and some of the islands in the Caribbean. Montenegro is much better now but some of the Caribbean islands were tricky. I had a very small freezer/fridge space, but it taught me how to cook local, literally using what I found in the tiny village market every morning. On the plus side, it was a great way to cook; simple, fresh, delicious and tropical!
What is the hardest part of your job?
Being the sole chef, the hardest part is the juggling act. Doing the cooking, provisioning and cleaning while keeping perfect timing and a smile on my face is seriously hard and exhausting. There are multiple elements to perfect and any help we can get is always welcomed.
What do you see as being the biggest challenge for chefs in the industry moving forward?
Hours of rest is the biggest challenge, we go a very long time without a day off; it’s hard on both mental and physical well-being.
What would you say to people who stereotype chefs as being prima donnas with big egos?
It’s true for some, but so many are not. I believe in confidence, but with style and grace. I am the mom in the galley; it’s a nurturing role, not one for shouting and arrogance. It’s a team effort, and you always get more bees with honey.
What is your attitude toward crew with dietary requirements?
Of course it can be challenging, but I am happy to try to cater for everyone. Individual health is really important and your body will tell you what you need, and I am happy to do so. I just don’t care for fussiness, enter, the crew fridge.
What is the weirdest most bizarre thing you have ever been asked to cook?
Nothing too bizarre yet, just a lot of conflicting ideas. For example, “I want a healthy salad, wait, where’s my carbs? …and I want a cream sauce, actually can I have a steak and pasta… but healthy!”
Name something you have cooked for guests that you are most proud of?
I do a wonderful crusted lamb loin with potato gratin and minted jelly that I present under a dome using a smoke gun. It’s always a crowd pleaser when taken to the table and the dome is lifted.
When you are interviewing a chef to work for you, how do you know if they are any good?
I’d ask them to make me eggs, it’s so simple but a bad omelette can tell a lot about a chef’s technique and palate.
What one thing should all chefs do to help the environment?
Stop relying on single-use plastic in the galleys; my suppliers have made a good effort too sending my ingredients in wooden crates which reduces galley waste. I also insist on environmentally safe cleaning products.
What one thing can chefs do to limit food wastage?
Crew are my food wastage eliminators, they gobble up almost anything I put down in the mess – pretty little vacuums!
If you weren’t a chef, what would you want to be?
I have not really thought about that until recently, but I have been looking into what I’d do after yachting. It will definitely be something creative where I can work for myself.
Name: Dominique Van Der Westhuizen
Years’ experience as a chef: 11 years
Nationality: South African
