There was a time when the end of August was technically the end of the summer yachting season in the Mediterranean, with captains and crew making plans for time off and the winter schedule ahead. Times have changed a great deal, with private and charter yachts being used more for extended periods by owners and guests; the season seems to get slightly longer each year.
It’s probably an understatement to say that the season can take a lot out of you. Long hours for weeks, months on end, with relentless schedules that don’t care that you have been doing 12–15-hour days since it all started. It’s what we sign up for when we join this incredible industry, and if you are a newcomer, nothing can really prepare you for it. It can be a trial by fire. I once shared a cabin with an engineer who, at the end of each season, would return home for holidays and spend the first week lying on the sofa and watching TV. His wife would return from work each day and ask him what he had done today. He would reply, ‘nothing.’
Even as a chef, you are always constantly watching the clock. You have a feeling for where you are in relation to what you need to do in the time allowed. You know if you are running 10 minutes behind and need to find another gear. It’s a sinking feeling when you know you’re in the weeds with no chance to make up for the lost time and now need a Plan B. Hearing the words that the guests are eating off for lunch or dinner is like an answered prayer with the valued commodity of time off.
Chefs can do things to better cope with the pressures of a non-stop schedule and long hours working constantly to deadlines. Some of these things may seem easier said than done. It would be true to say that as plans change, the guests who were eating off for dinner have now suddenly changed plans and decided to eat onboard. Or worse, they return to the boat after dinner only to say that the dinner in the restaurant was rubbish. They would like dinner on board, and your night off has now turned into a frantic rush to have it ready on their return.
Always have a backup plan or menu that can easily be put together on those occasions when surprises happen. It takes a lot of the stress out of things when you can say with confidence that if the guests decide to stay for lunch or dinner, this is what I propose as a menu. Always have a variety of thawed meats in the fridge that can be used for guests if they suddenly spring a meal on you. If they don’t get used for guests, you can incorporate them into the crew food.
Make a 7-day crew menu each week. When you’re under pressure, it’s one thing less that you have to think about at the end of a long day. It’s not set in stone, and if you need to adjust it in any way due to circumstances, that’s fine. It’s always good to have a clear direction and plan for the day when you step into the galley first thing in the morning.
Give yourself time deadlines about when tasks need to be completed. An example could be:
7.00 go to the market
7.45 to 10.30 prepare guest breakfast and crew lunch
10.30 prepare guest lunch
11.30 finish crew lunch and serve
12.00 continue with guest lunch preparations
13.30 guest lunch served
One thing you don’t hear much about from chefs is how much time is spent just waiting around. You have cracked on with the morning, and are on top of it; crew lunch is done, and now it’s time for guest lunch, which they have said will be at 13.30. It’s now 13.30, and no one is to be seen; in fact, the guests aren’t onboard; they are out shopping. 14.30, they return to the boat and say they want to swim before lunch. Lunch will now be at 15.00. It’s these situations where the waiting around can be just as stressful as being busy, and it’s important for mental health to find ways to deal with the pressure of the unknown.
Pay attention to where you put your mental energy. Are you resolving problem situations or making them worse and building them up in your mind? Try to spend 10-15 minutes outside each day. I always found first thing in the morning before work was good for me to put things in perspective. It’s a unique industry, and you will look back one day and realise how lucky you were to be a part of it. Enjoy the ride.
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