Are you a qualified chef looking to start out in the yachting industry?

If so then this one day course run by Amandine Chefs Academy is designed specifically for you.  It is a one day practical course that explains the differences of working in a galley versus a restaurant or domestic kitchen. The purpose of the course is to help chefs make a smoother transition from the kitchen to the galley by giving them an introduction to the industry.

Key topics covered in this course include:

  • Industry Overview
  • Role of the Galley Department
  • Industry Regulators and Regulations
  • Essential Certificates & Qualifications Explained
  • Communicating with Guests & Crew
  • Menu planning and budgeting for guests and crew
  • How the chef’s role differs depending on the type and size of boat
  • Understanding cultural differences of guests and crew
  • Provisioning on different size boats- ordering etiquette and using provisioning companies
  • Safety, operations and administration in the galley
  • Life on board a yacht
  • Job Hunting and career development – hints and tips on how to maximise your chances of finding work and how to help you stay ahead in the industry

Current course dates include:

Thursday 29th March  – Nice (LIMITED AVAILABILITY)

Monday 9th April – London

Thursday 19th April – Nice

For further information or to book your place on one of these courses click here 

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