What are you doing / where are you working right now?
I am a rotational Head Chef on a 78m expedition yacht.
Who is your food hero (dead or alive) and why?
The first TV chef I remember was the British chef Keith Floyd. Anthony Bourdain was also a great inspiration of mine in the early days.
What three ingredients could you not live without?
Salt, ginger and chili.
What are your three favorite cookbooks and why?
Oh, that’s a hard question. I have about 250 cookbooks in my collection. The whole set of the El Bulli books were a good inspiration, showing the new way of developing and creating food. Ferran Adria is one of the biggest master chefs in modern times. ASKA, by Fredrik Berselius is another favorite. It shows a modern way of showcasing Nordic cuisine. Room for Dessert by Will Goldfarb is another favorite book. He has a unique way of creating new flavor combinations and textures in desserts.
What three kitchen gadgets could you not live without?
Silicone Spatula as it can be used for so many different things. A proper Kitchen Aid for pastry making, also a highly sensitive digital thermometer for pastry work.
What piece of equipment should every yacht have in the galley?
Kitchen Aid, Thermomix, and a vacuum sealer machine.
What would you say are some of the most overrated ingredients?
Refined Sugar. We are using way too much refined sugar in general in cooking. You can always find other substitutes to compensate the sugar such as agave and honey.
What would you say are some of the most underrated ingredients?
Fish sauce, a great supplement for salt and gives dressings and sauces a deeper flavour.
What has been the most popular (or requested dish) on a yacht by a guest so far?
Fresh seafood platters and well executed salads.
If you were a guest on a yacht, who would you want to cook for you and why?
I was adopted from India in 1986 and my passion for Indian food has developed over the years. One chef who has inspired me over the years, as I have been practicing my Indian cooking skills both traditional and modern, is Chef Gaggan Anand. He specialises in contemporary Indian cuisine, and the way he mixes flavours and textures is absolute genius. A meal made by him would be an honour to enjoy.
What music do you listen to in the galley (if at all)?
I listen to a lot of podcasts if I work by myself, or Swedish radio. Music wise I listen to quite heavy electronic music such as Angerfist. Keeps me on my toes 🙂
Best galley tip/hack?
Be well prepared for every guest trip. Always have a few back up plans for last minute change of menus.
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?
Antarctica is the hardest place I have had to provision in. You have to plan very well and have good communication with your provisioning agent.
What is the hardest part of your job?
The logistics of provisioning in remote areas can be very tricky sometimes, but as long as you have your produce on board you can plan menus according to that.
What do you see as being the biggest challenge for chefs in the industry moving forward?
I have seen many chefs coming from good restaurants and into yachting and they need to adjust to the yacht life, i.e. daily galley routines, menu planning and all the necessary safety concerns of working on a yacht. It is easier for some than for others to be a good crew member and be able to live and work together.
What would you say to people who stereotype chefs as being prima donnas with big egos?
You can’t be a prima donna or have a big ego, at end of the day we are all working on the same boat. If you need any help from other departments, you need to be able to have a good dialogue and we all help each other out.
What is your attitude toward crew with dietary requirements?
In generally it’s no problem. Nowadays there are many crew with different types of allergies which we always have to take very seriously. If the crew member is vegetarian they are never a problem. If the crew member chooses to be vegan there should always be vegan protein provided and good grainy salads for them to choose between.
What is the weirdest most bizarre thing you have ever been asked to cook?
So far I haven’t been asked for any weird food items but I’m sure it will happen at some point.
Name something you have cooked for guests that you are most proud of?
All my chocolate work for guests as I do all chocolate pralines on board. It’s so easy to buy chocolate for guests but it’s extra fun to present a chocolate tray and the guests know they are made on board.
When you are interviewing a chef to work for you, how do you know if they are any good?
I use a questionnaire with about 20 questions and I see how they reply to the questions. Also you get a feeling about their personality when you speak to them.
What one thing should all chefs do to help the environment?
Use more local food provisioners who can provide you with foods from the area if possible. Try to use less plastic on board. Try to separate all galley garbage as well as possible.
What one thing can chefs do to limit food wastage?
Try to have zero food waste as best as they can. Recreate leftovers or send out leftovers for breakfast.
If you weren’t a chef, what would you want to be?
Music has always been a big part of my life, as a 7 year old I started to play cello and after many years of playing I switched over to playing guitar. I would say I would be a musician.
Name: Robin Sjostrom
Years’ experience as a chef: I started cooking in my cousin’s restaurant at the age of 14. After culinary school in Gothenburg, I worked in several high-end restaurants in Sweden and London. I have been working on yachts since 2008.
Nationality: Swedish
