16 ore în viața unui bucătar de iaht (cea mai grea carte a mea încă)

37 thoughts on “16 ore în viața unui bucătar de iaht (cea mai grea carte a mea încă)”

1. I cooked for 35 people, three meals a day, on a boat…no one else but me…and it was in a galley.

2. I will never be able to afford this type of luxury but I think I would be like fix whatever you want, have fun, surprise me!!

3. List more ingredients and descriptions in the menu and theyll be happy even though it’s the exact same dish

4. 11:20 ….the only thing I'm thinking is that start time… REALLY?!? DINNER SERVICE AT 90 MINUTES TILL MIDNIGHT?!?!

5. "Make some croissants"….? You mean put some frozen ones into the oven…

6. "underwhelming" indeed! Great ladies and phenomenal chefs. John 5:24

7. Bless your diligence. It's like 7 days of Thanksgiving everyday. 🎉

8. Damn …a total smoke show and an amazing chef .

9. 0:25 You're not baking fresh?

10. 7:05 That menu looks like many things…..underwhelming isn't one of them.

11. I hope you got additional pay and a massive tip for 24 demanding guests with off the charts awake hours and preferences! As always you put the guests first and made incredible looking meals. The fresh breads are so great.

12. You've really got to work on your editing! The volume comes on at ear bursting levels, then calms down, when I adjust my volume to match, it blast again and scares the hell out of me.

13. It would be interesting to listen about most annoying/angry customers and how did you handled them 🙂

14. I hope you get paid a shedload of money for all that you do. Rather you than me 👎

15. Don’t get me wrong, but I actually liked it that you made this video. All too often, we only see smiling faces and hear positive stories. It is insightful to see the other side of the coin, when skills and hard work are not appreciated by entitled people who think renting a charter gives them the privilege to behave like jerks.

16. Nina with a grimace!! Nooooooo!!

17. Do you ever make a bunch of snack options that the guests like that they can just self serve from a fridge or table late at night so you don't have to be on call for them?

18. 🥓 looks black

19. First thing i'd do if it was rich! Book a trip with you as the chef! BOOM!

20. That was a lot. Not just your amazing skill and professionalism but that you can set up cameras to film it for us on top. Thank you ❤️

21. Epic video Nina, looking forward for to seeing you again when Loon make the Atlantic Crossing back to the US. Keep up with the Running will give you kudos on Strava. What an awesome galley. You seem to get it working in a special way, superstar: well done xx

22. Imagine being skilled and talented, yet still enslaved to the rich.

23. I was wondering how you cleaned the cheese wheel since I've seen it done before by basting it with brandy or another high proof liquor and then burning it off. I figured you couldn't have open fire like that onboard?

24. Why do you put up with their b*tchy arrogance? You could be a top-notch chef anywhere. Tell me my meals are "underwhelming" and I'll tell you where the cookstove, apron, and hairnet is. I hope you know how to cook. Have a nice life."

25. in the netherlands?? or belgium? the karnemelk label is in dutch

26. Just watched a video from another yacht chef I follow who had to quit his charter as the stress of guests like yours was giving him panic attacks. Take care of yourself and remember anyone that wants well done steak is not someone whose opinion of your food you need to take seriously.

27. Lovely grub under pressure

28. I’m still wrapping my head that how can anyone remember so many recipes off their head and manage so exceptionally well

29. Maybe a dumb question, but do you charge the guests like they would in a hotel room for room service? Or is it all included in their price for the boat and are expected to tip generously?

30. Those guests sounded like a nightmare. Great job Crew, I could never.

31. Hey Nina I just wanted to say a couple of things first off OMG your food looks so amazing 🙂 Also with the way that your smile reaches your eyes you are an amazingly beautiful person, if I had a yacht I would so steal you away from whatever boat you are on 🙂 The owner of the boat and the crew are so lucky to have you as a chef. Please keep all the great videos coming they are wonderful 🙂

32. Watching these videos makes me hate rich yacht ppl even more 😅

33. So rude to keep pushing back the time when you have worked so hard to prep the food. And ordering food all of the time and adding people. So inconsiderate.

34. Just hearing about their attitude I know who they are. The worst customers.

35. I have only just discovered your channel and can I say, you have the CLEANEST and most ORGANISED kitchen of ANY chef I've ever known . . .and you are working in confined quarters. . .on a BOAT!!!!

    Amazing, just amazing.

    And you organise and label EVERYTHING, you are my SOUL sister!!!

    Clean, organised environment = organised workflow.

    And you are a fellow Aussie🇦🇺

    I discovered the whole "Below Deck" (BD) Franchise (Original, Mediterranean, Sailing, Down Under, etc.,) about 4 months ago and have been binge watching ever since.
    And I came to the conclusion, after a couple of episodes, that the show producers must purposefully cast over 80% of the crew with minimal to no experience, just to create the ongoing SNAFUs and conflict for rating purposes.

    Out of all seasons, I only rate three, maybe four of the chef's as being to super yacht standard, the rest were an absolute joke.

    The way you and your various Sous Chefs work, based on the content I've watched on your channel so far, demonstrates a high level of professionalism, a calm controlled working environment and quality output.

    Platinum level in comparison to the comedic fair portrayed on the majority of the "Below Deck" seasons.

    You are a superstar 🎉💐🎊

36. Rich people ain't shit, your menus were great!!

37. good lord, i hope you get paid well. Thats like almost 24 hrs of work

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