Chef Peter Frost shares how to make provisioning a more enjoyable experience
For many, provisioning can be a source of stress; yet another task in the yacht chef’s already bursting work schedule. Whether it’s going to the markets or sending orders, it can all be very time consuming, so the more in advance you can plan, the more you’ll be able to achieve. Here are my top tips for making it a smoother experience:
The more information you can give to your suppliers, the better. For example: if you want chicken breasts skin on French-trimmed five to a packet, then be as clear as possible. Extra planning will save you time in the long run.
Try to have your orders clear and with all the necessary information regarding sizes, weights, quantities and any prep work you wish to be done towards that item. Have all this information in an online worksheet that can be updated both by yourself and the provisioner to avoid any mistakes.
I also like to stay in regular contact with my suppliers via WhatsApp or provisioning groups. Provisioners are usually extremely busy, dealing with multiple yachts at the same time. Having your provisioner on WhatsApp so they can drop you a quick message about an item (perhaps if they want to ask you about an alternative and are already in the shop) makes life a lot easier.
Have your provisions grouped into types: fresh, dry stores, frozen, delicate or high-expense products. This helps with things going to the right areas when loading the vessel, which saves you time putting it all away and reduces the risk of spoiling from items being at the wrong temperatures.
Provisioning should be fun and creative! If I have time in a new area before a trip, I always try to go out to local markets and shops to see what fresh produce and dishes I could incorporate into upcoming crew meals and guest trips. Walking around a market, meeting producers and getting samples can be hugely beneficial to menu writing. They can also give you the lowdown on the area to see if there are any hidden gems. I’m always looking for things that I can wow the owners with or treat the crew to — like a local specialty dish or a great restaurant.
Lastly, be kind and courteous to your provisioners as they can really save your bacon at times! Many chefs have been in the position of a surprise dietary requirement or a new favorite food the boss can’t live without, but no one told you about. Perhaps you’re in the middle of service and that new local friend at the other end of your WhatsApp chat has to get their hero’s cape on and save you!