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Our Superyacht Chef Cookery is our only one week course that runs for 7 full days and covers the quintessential skills to get you prepared for your first season working on yachts as a small yacht chef. It is a very good course for those interior crew wishing to transition and would be also be a good taster before potentially joining us for a long term certificate course if you wish to really invest in your career and self long term.

It is a great course for those students who are short on time but really need the help to feel prepared for your new job, it also is a good course if you already work on a yacht and need to learn how to become far better equipped for your role as chef on board, with accounts, time management, plating, and much more.

In this course we will cover a market visit and how to provision effectively, working on creating guest and crew menus, preference sheets, time management, prepping in advance and customising recipes for yacht owners. Cooking crew food and good top tips to help you save time, you will cook some good simple but effective guest dishes and learn plating techniques.

We will also cover the difference between Private and Charter trips and ensure you are prepared for these. Our experienced yacht chef tutors will teach you the crucial information and skills that come from working on super yachts.

We will cover owner preferences, nationalities, dietary requirements, crossing food, and more areas to ensure you are fully equipped. You will get all the recipes, and plenty of guidance notes to help you. Most of all this course is to help you gain confidence, practise of techniques and refining dishes to guest level.

Five of the days will be hands-on practical and plenty of theory and demo time, everything will be geared towards the weekend of a real day in the galley charter experience. The final two days are designed to put you through your paces like in real-time super yacht chef mode.

The Saturday is for you to prep for your next day, selecting ingredients to create your menu and be organised for your practical exam. The Sunday is a mock guest trip day, where you will start early and work on, guest breakfast, crew lunch, guest lunch, guest canapés, crew dinner and guest dinner. This will be your practical exam and feedback given.

This is such a great intensive week for those wishing to transition to working as a chef on superyachts, or for yacht stews looking to cook and learn the essentials.

Utilising all the skills you have learnt and putting them into practise into a normal working day on your own.

You will finish this course with a good menu plan, you will have nice guest plated photos for your portfolio and you will be able to register with our mymuybueno Private Chefs agency where you will have our support in joining the super yacht industry.


  • Asset 1
    10:00 - 17:00
  • Intermediate Level
  • Asset 1
    mymuybueno Cookery School Folder*
    Recipe Sheets
    All Ingredients & Equipment
    Chef Jacket
    Certificate of Attendance
    Tea & Coffee
    Lunch (you will eat everything that you make)
    All bakes made can be taken home

    *New students only

    • Knife Skills & Galley Management
    • Menu Planning - Guest and Crew Food
    • Provisioning
    • Guest Dishes
    • Crew Food
    • Budgeting
    • Plating & Presentation
    • Practising Techniques

    • English Muffins, Poaching Eggs, Hollandaise Sauce
    • Prawn Thai Red Curry, Chicken Satays & Green Papaya Salad
    • Pumpkin Tortellini with Beurre Noisette and Sage
    • Panna Cotta with Berries and Biscotti
    • Scallops, Pea Puree, Shoots and Cumin
    • Lemon Tart With Crème Fraiche
    • Strawberry Souffle, Vanilla Ice Cream, Chocolate Sauce W/ Chocolate Tuille
    • Fillet Of Beef Wellington, Fondant Potato, Madeira Jus
    • Plant Based bakes and raw desserts - learning GF, DF, RSF
    • Pan Fried Sea Bass, Mustard, Tarragon, Asparagus And Peas.
    • Canapés: Dill Blinis – Salmon Caviar W/ Lemon Crème Fraiche - Sesame Soy Glazed Beef Skewers - Basil Mozzarella & Cherry Tomato
    • Sushi