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In the Galley: Weirdest Food Requests

Aug 19th 19
By Laura Dunn

Although there are plenty of luxurious meals served on yachts without incident, there are also those charter guests with some interesting food requests, just to keep things interesting.

Dockwalk rounded up this 2019 collection of the strangest requests that superyacht chefs have experienced:

“Cooking for guests’ pets — ‘The same as we are eating, please.’ Oh, a fifteen-course tasting menu for your cat? Erm, no.”
Executive Chef James Howard, M/Y Latitude

“Fish feet.”
Executive Head Chef Nathan Clements

“Chicken noodle soup with no chicken.”
Sole Chef Thomas Dean, M/Y Vida

“Once I had an owner who screamed at me not to season his scrambled eggs. He told me that he ate at the best restaurants and hotels in the world and nobody ever seasons eggs with salt and pepper. I find it really weird to serve unseasoned food.”
Sole Chef Stefan Schenk, S/Y Perseus^3

“The strangest request I’ve ever received was from a charter client who asked me for cake from a box. Whatever makes them happy, I guess!”
Head Chef Carlos Concha, M/Y Magna Grecia

“The strangest request I’ve ever received is to have thirty freshly peeled walnuts, soaking in water, ready at all times. In other words, I had to peel the skin off thirty walnuts every single day, for eighteen days. Peeling walnuts is a very tedious job, especially when you’re busy with more important meals — they only ate the walnuts one or two times.”
Head Chef Alicia Mold, M/Y Okto

“I’ve had many strange requests while working as a superyacht chef: I have had a group of females request a liquid diet, and no, not the good kind of liquid diet…the kind where your beautiful filet mignon with jus and charred asparagus is obliterated by a blender! All week! The personal trainer in me struggled with this concept, never mind the chef in me. Another less strange and more mortifying request was having to slaughter live chickens on the swim platform for a fresh, very fresh, curry.”
Chef Amber-Rose Mercer, M/Y La Pace

“The worst request I had is when a guest gave me a dead baby blue shark to cook. I felt really bad because it was already dead, but I didn’t have the heart to cook it and, in the end, I had to toss him back into the ocean.”
Chef Emily Cabanas, M/Y Pura Vida

“The strangest guest request I’ve ever had was during a barbecue on the beach where we served fresh lobster with garlic butter. A vegan guest was happy to have the fresh lobster but absolutely no garlic butter!”
Chef Lee Easdon, M/Y Nero

“We once had a charter guest who had a very strange list of allergies: blackberry, canola oil, cayenne pepper, chickpeas, cilantro, couscous, dairy, flaxseed, gluten, hazelnut, kiwi, lemon, mungbeans, mussels, onions, pistachio, poppy seed, rapeseed, soy, strawberry, tofu, vegetable cheese.”
Sole Chef Trevor Steyn, S/Y Zenji


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Tags: Essentials Chefs 



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