Sásta – Copyright © www.yacht-shot.com – Stuart Pearce
The general idea of chefs is that they are artistic, temperamental and interesting. It is their passion and creativity that can make a tremendous difference to the guest experience on board. Islander Editor, Jens Oomes interviews chefs to catch a glimpse of how they see the world.
Chef, Taunnee Fourie hails from South Africa. She has always worked on catamarans and is now the proud chef on board the 78ft motorcat, Sasta, which is available for charter in the Mediterranean. It is probably Taunnee’s humble demeanour that sets her apart from most chefs and makes her look at things in a unique way. She’s not very interested in celebrity chefs but instead, lets herself be inspired by people like @appalachian_forager on Instagram, who forages mushrooms. She doesn’t compete with other chefs but instead endeavours to be a better chef than she was the day before. While it seems that many chefs are continuously trying to reinvent food, Taunnee’s down-to-earth approach, style and level-headed insights are key to her success.
Sásta
Copyright © www.yacht-shot.com
Stuart Pearce
Bringing menu words to life
What is your signature dish?
Oh, that’s a difficult one, I’d like to say slow-roasted pork belly, pommes puree and crisp butter vegetables with an apple cider gastrique – it’s one of my favourites to make, and has so many memories for me. Or, it could be my pancake-milktart cake, a little combination of two South African delicacies amalgamated into one. You know, my cooking style can be defined as simple, flavoursome and wholesome. I am not shy in admitting that I am still learning – there are always new dishes I haven’t made or a technique I need to try. So when I am able to execute these learning experiences it’s a moment that makes me proud of myself. But what really spikes my sense of pride is when I send out a dish that results in clean scraped plates or guests asking for more. It means I have brought words off a menu to life and enhanced an experience.
What made you want to be a chef on yachts?
It wasn’t my original plan to become a chef. I was studying for my Diploma in Hospitality Management but became inspired by the chef at the college. His passion for cooking was infectious; the creativity with simple products, cooking while maintaining the integrity and freshness of the product at hand, and the flavour combinations were incredible. By the time I completed my Diploma, I had accumulated credit through my workplace experience, and used this to do the cooking course instead with Chef Aviv Liebenberg. Being a chef on a yacht allows for a more personal connection with my guests, whether it’s a spin on their favourites or testing their adventurous side with a new recipe. This connection reflects in my cooking and adds to the overall experience of their meal, which to me is the whole point of a meal! It’s not just what you are eating but the food composition and the experience of the moment. A yacht is a great platform for these personalised culinary experiences…and who doesn’t like an office with a beautiful view of blue water and sunny skies that change location often?
I gather you don’t come from a yachting background?
No, but I’ll tell you about my first week in the industry!!! We were busy doing training with our sister vessels when a squall caught everyone off guard. The vessel I was on went from being occupied by multiple crew to only four as everyone scurried to the different vessels. Our distinguished crew of four consisted of one experienced sailor; one stew/cook/deck with only one year’s experience under the belt; another stew cook/stew three months into yachting; and myself – on week one! Obviously, I had no idea what I was expected to do except follow instructions. We had to pick up anchor, catch and secure all the cushions, recover the tender that was popping up and down on the side of the boat and, additionally, we had to unmoor from our sister vessel that was on its way to grounding. By some miracle, the three of us got the deck under control while the master was behind the helm, navigating us back to port. We then had to recover the tender, which meant one of us had to get in the tender while underway on rough water and get it onto the tender lift. None of us had ever driven a tender – I learned a lot that day! Having someone that is confident (not arrogant) with a calm demeanour behind the helm makes the world of difference. Not one of the tasks that was accomplished that day by inexperienced crew was done without the master’s clear instructions. Not once did he lose his head or temper. Being part of a cohesive team is the difference between seconds and minutes. I think yachting offers a very rewarding job, especially on a small-pocket superyacht. The ability to learn more than one department allowed me to be able to step in and give a hand when required. It strengthens teamwork.
Eat where the locals eat
What culinary trends do you see for the next 12 months?
Inflation will have a huge influence on how we eat. Local produce will be chosen over far-end brands and countries. I think the family style of eating with large platters and different boards will be highlighted. Other trends I think will be a play on drinks -more specifically non-alcoholic ones-, sustainable eating and balanced eating. Most of these I don’t feel should be a trend, but eating healthy balanced meals with low wastage is a way of living.
Yacht chefs travel and discover new cuisines and culinary cultures. So I like asking them which country they recommend for a great culinary experience.
Well, in all honesty, I am still on a culinary journey myself. However, I recently did a trip to the States, and New Orleans was definitely on the ‘to-do’ list. Comfort food at its best, from the charbroiled oysters with crawfish, spinach & bacon to duck soup, and jambalaya made by the locals from recipes generations old in little gems of places with a life and history of their own. That is one of my number one rules when travelling and eating, eat where the locals eat if you want truly traditional cuisine.
By Jens Oomes
Sásta Copyright © www.yacht-shot.com
Stuart Pearce
