Why a Line Cook Might Out Cook a Michelin Chef at Sea

A free live masterclass. Monday 3rd August.

I've watched Michelin trained chefs fall apart in their first week on a yacht. I've also watched line cooks with half the CV run a flawless charter.

That's not me being controversial. It's what happens when you take away the brigade, the supplier round the corner, and a kitchen that doesn't move. What's left is a galley the size of a bathroom, six guests who want something that isn't on any menu, and nobody to delegate to.

What I'm covering:

• Why the skills that make you great on land don't automatically transfer at sea, and which ones actually do
• The three things captains look for that have nothing to do with your cooking
• How chefs with "not enough experience" keep landing jobs over more decorated ones
• The food that's actually cooked onboard yachts, and it's not always what you think
• Live Q&A. Bring your questions and I'll answer them straight

And one more thing. I'm giving away a free 1 hour 1:1 coaching call to one person on the live. That's the same session people pay for inside my coaching package. We go through your CV, map out your path, and work out your next move.

To be in the draw you need to be on the call and still there at the end. No replay entries.