What are you doing / where are you working right now?
I have just recently opened a food truck here in Hawaii called The Broken Mouth. I’m serving Asian style street food and small bites. It’s a good way to keep myself busy as I transition between boats. I was just working on a 100m private yacht as Head Chef a few months ago. The change up in cooking style has been fun and lots to learn about starting my own business.
Who is your food hero (dead or alive) and why?
Food hero.. hmmmmm. René Redzepi of Noma – his approach to leadership and kitchen dynamics is something that needs to be followed for this profession to stay sustainable. His ability to create so much creativity from his chefs by having a positive and open atmosphere really shows in the work they have been doing.
What three ingredients could you not live without?
Salt, Olive Oil, Garlic.
What are your three favourite cookbooks and why?
The French Laundry – This was the first cookbook I ever read cover to cover; the attention to quality and skillset is incredible.
The Japanese Grill – Great techniques and sauces to enhance all your ingredients, especially vegetables.
Gjelina – Beautiful cookbook on California cuisine, bold flavors, spicy and delicious recipes.
What three kitchen gadgets could you not live without?
Timer, quality cooking shears, clock.
What piece of equipment should every yacht have in the galley?
Combi Oven – The amount of different applications you can get with a good combi oven is unbeatable.
What would you say are some of the most overrated ingredients?
Iodized table salt
What would you say are some of the most underrated ingredients?
Fish Sauce, canned piquillo peppers, dehydrated chilis
What has been the most popular (or requested dish) on a yacht by a guest so far?
Most requested.. .probably Spaghetti Bolognese, or buffalo wings to be honest. Most popular would have to be ceviche.
If you were a guest on a yacht, who would you want to cook for you and why?
I would really enjoy having David Chang cook for me. His style of food is what I search for when looking for restaurants. I am a huge fan of Asian styles and flavors.
What music do you listen to in the galley (if at all)?
I listen to it all from Bob Marley – to Rezz. Toss in a few audio books or podcasts during the prep sessions before guests’ arrival. Then gangster rap – Classical to get you fired up for service.
Best galley tip/hack?
Blue tape on the sides of your hotel pan when using foil and sliding into the combi oven.
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?
Marshall Islands – I had to bring a private flight from Hawaii with products and speak with the local grocery store to see if I could add a product list onto their shipment from Guam to get the bulk items.
What is the hardest part of your job?
Day 98…
What do you see as being the biggest challenge for chefs in the industry moving forward?
I think finding a way to not overwork yourself to burnout, this is an amazing industry for chefs and it’s very easy to get so caught up in work and pushing the limits of your abilities that you forget to take time for yourself.
What would you say to people who stereotype chefs as being prima donnas with big egos?
I feel there is no place in a kitchen for a big ego, this is old school style, there is enough research that shows how to not run a galley that an attitude like that shouldn’t be tolerated.
What is your attitude toward crew with dietary requirements?
This is something that is becoming more and more of a requirement for chefs to work with on yachts, I feel it’s great that people are finally figuring what their bodies want to eat but I’ve seen it be abused which can create stresses on the chefs and their team.
What is the weirdest most bizarre thing you have ever been asked to cook?
A lasagna at 2:30AM
Name something you have cooked for guests that you are most proud of?
I was a sous chef on an 80m and had a 10 day charter, I was responsible for all pastry during the trip. The preferences said they wanted a cake and two desserts for each meal, lunch and dinner. In those 10 days I taught myself basic pastry skills and we ended up crushing it. I’ve had a love for pastry ever since.
When you are interviewing a chef to work for you, how do you know if they are any good?
I think a lot of the interview process comes down to personality and the ability to communicate correctly, I ask personal and detailed questions and see how the individual responds. It’s worked pretty well in my career.
What one thing should all chefs do to help the environment?
Pay attention to food waste and plastics. Educate yourself on what the industry is offering in regards to provisioning and ways to make it a cleaner industry.
What one thing can chefs do to limit food wastage?
Spend a little more time on recreating dishes from leftover items.
If you weren’t a chef, what would you want to be?
This is tough.. But I would love to be an artist, to have the ability to draw and create art has always interested me.
Name: Kale Boerner
Years’ experience as a chef: 13
Nationality: American
