While affordable catamaran sailing yachts under 50 feet still dominate the charter industry, advances in shipbuilding technology have lead to a dramatic increase of ultra-luxury catamarans larger than 60 feet in length. Indeed, yachts like the 62′ catamaran IN THE WIND, and the Fountaine Pajot Galathea 65 model catamaran WORLD’S END have helped redefine multihull luxury and comfort.
Yet with so much emphasis placed on the size and amenities of the newest and largest yachts, it’s easy to overlook a key component to successful crewed catamaran charters – the crew!
Without the talents of an experienced skipper and a well-trained chef, a catamaran vacation, no matter how new and large the boat, would be nothing more than a predictable, ho-hum affair.
In an appreciative nod to the talents of these fine crews, we shine a spotlight today on Caro Uy, the culinary lioness aboard sail catamaran MUSE.
Caro grew up in a family where the pleasures of the table were a habit. She has more than ten years of experience in the catering and gastronomic food industry. Originally a graphic designer, Caro now prefers to express her creative energy in the preparation of meals with seasonally fresh products.
Caro’s true gift is the ability to adapt her menus to suit any special dietary requirements of her onboard guests.
While her cooking is based on classic techniques, the variations of flavors are a reflection of her travels throughout the Middle East (Egypt, Jordan, Syria, and Iran) ) as well as Mexico and Southeast Asia (Thailand and Vietnam).
Having grown up along Australia’s coast, Caro has always loved the sea and the romance of sailing. She is also intrigued by what lies below the sea’s surface and is a PADI Open Water Dive Instructor, as well as a TDI Extended Range Diver. Her ocean adventures have taken her to diverse ports of call such as the Canary Islands, Costa Brava, and the British Virgin Islands.
Her recent industry recognition includes top culinary honors at the November 2010 British Virgin Islands Boat Show where she won:
– 1st prize – Entrée Division
– 1st prize – Dessert Division
– 2nd prize – Salad/Appetizer Division
– 2nd prize – Coffee course
Congratulations, Caro! Your talents and passion are at the very heart of the joys of a memorable yachting vacation.
Come spend a week with Caro aboard MUSE this winter in the Caribbean. Rates begin at $37,000 per week for 10 passengers. Contact the SailAway and 1-800 Yacht Charters team today, to reserve your favorite travel dates.
HURRY! Holiday vacation dates fill up quickly – don’t miss out on your Caribbean yacht charter vacation this year!
This entry was posted in Yacht Charter Educational and tagged Muse, In The Wind, Fountaine Pajot, crew passion, catamaran yacht charter, award-winning, worlds end, Caro Uy, yacht charter chef, foodie, culinary awards
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Chef Geoffrey Fisher
He has experience in the galley of a superyacht and the kitchen of a fine restaurant. Presenting Chef Geoffrey Fisher, 35. He is a man who relishes the opportunity to blend creativity, talent and knowledge. In particular, to transform everyday ingredients into stunning, delicious creations.
Born in Manchester, England, is at the top of his profession, he continues to hone his skills.
“I push myself (sometimes) 16 hours a day,” says Fisher. “Being a chef is all about passion. If you don’t have it, don’t go there. It’s long, unsociable hours….not a job…a way of life. Being a chef, you learn something new every day, by working with other chefs, reading books, even watching cooking programs on TV.”
His lessons in cuisine and hospitality began early in life, as Fisher washed dishes in his parents’ restaurant in Lancaster, England. He watched the chefs and thought, “I could do that!” His mom and dad recognized his talent and encouraged him to get a formal culinary education.
Fisher attended Lancaster & Morecambe College and took a three-year chef/catering course. As a result, he learned everything from general basics and waiting to theory and cooking. He won “best student chef” three years in a row and became runner-up in the national competition, Nestle Toque d’or. In between classes, Fisher worked for his parents in their restaurant.
By age 24, Fisher was head chef at the Swag and Tails, a restaurant in Knightsbridge where he stayed for nearly four years. “It was here I learned how to deal with people, order food, costing and the unpleasant duty of how to fire people,” he said.
Looking for a new adventure, Fisher decided to join a friend in Europe who was chef on the 47-meter Motoryacht Commitment, which happened to be on charter at the Monaco Grand Prix. Another key point is that a week onboard and Fisher was hooked and started looking into a career in yachting.
With a little help from the chef onboard sail yacht TWIZZLE, Fisher landed a job onboard motor yacht WHEELS, and quickly learned charter chefs must be flexible. “I make a point of having a chat with them (charter guests) as soon as possible when they arrive to find out not only what cuisine they like, but also what they don’t like, or if they have any allergies. Talking with the guests is important,” says Fisher.
Fisher also learned the pressure of working on a yacht for hire can be intense.
“The pressure in restaurants is tense, but completely different on yachts. On yachts, it’s intense because you never stop cooking. When it’s not the guests, it’s the crew,” states Fisher.
After his stint onboard M/Y WHEELS, Fisher joined the crew on motor yacht SLIPSTREAM, where he is still the executive chef. As to his future plans, Fisher says,
“In time I would like to own a small restaurant in Malta. Inside the kitchen, it’s said you’re only as good as your last service. Through yachting, I always say, you’re only as good as your last charter.”
In conclusion, rent a private yacht and become a foodie! Enjoy the gourmet services of the world’s best chefs on a yaching holiday. CONTACT US TODAY.
This entry was posted in Yacht Charter Educational and tagged Nestle Toque d'Or, Chef Geoffrey Fisher, luxury yacht charter chef, Slipstream, foodies, Wheels 164, yacht charter chef
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