Case Study 6: Maria B
What attracted you to working on yachts?
My love of sailing and seeing new places, cultures, basically getting paid to do what I love
What led you to do a cookery course at the Gables?
Internet research, cost and availability. Chris was one of the few people to respond to my enquiry.
In what ways did the Gables course help you achieve your yacht cookery ambitions?
Armed with over 400 tried and tested recipes, the Gables gave me the confidence to tackle any job as I knew that I had recipes to cater for anyone's taste and preferences.
What did you do after leaving the Gables? Further training/experience, where did you go, what boats did you work on etc.
I went to Florida to obtain my STCW, yachting industry qualification. Went to Palma, Mallorca to look for a boat, but this didn't happen so went to the mountains, cooked in a hotel catering for 40 people three people in the team plus KP got made redundant and then worked in a chalet catering for 12. Loved it, before the Gables didn't real think about doing a ski season. Did a delivery from Panama to UK on a classic gaff cutter called Merrymaid 117ft, now I am spending the Summer at home in Jersey, working in a beach cantina that regularly does over 100 covers a session.
What was the work like, the good bits and the bad bits
Working weeekends and working with DIVA chefs.
What have been the real highlights of your yacht cookery career?
Making bread in a pressure cooker...I have become so resourceful
Your final comments?
I have been offered a boat delivery from Panama to UK in April so i will be leaving the French Alps, I will be taking my Gables School of Cookery (GSoC) recipe binder
Whilst working here in the Chalet I have received so many compliments about dishes I have cooked, the GSoC) recipe binder certainly provides a variety of dishes, and flavours there is no way any client can get bored. Big thank you, makes my job a lot easier
At the mo I am cooking for a film crew so itís not your typical 4 course gourmet dinner they just want snacks or a light dinner as their schedule varies, have to be creative and flexible but itís all good practise, I get inspiration and ideas from the GSoC, slowly working my way through it.
When are you running your advanced course...really keen to get smarter in the kitchen as I sometimes tend to faff...is that just lack of experience or a character flaw?
As I have accepted this boat delivery, I have to be in Panama on 10th April I am leaving before the season ends which is not ideal, but itís an opportunity I cannot miss, its six week delivery with the possibility of a permanent position, in addition the daily rate is almost my weekly rate, and there is more..the boat is off to the Pacific in November.
Maria B. 14 Jul 2008 4 week course