I was fortunate to do a charter with Brennan about 2006 or so. It has been amazing to watch him grow and now share his extensive knowledge with the yachting community. He is an amazing chef and an even more amazing human. Wish you all the very best in your ventures Brennan!
Brian Muston! What a great blast from the past! Thank you for those kind words my friend, time does fly. We had a great trip back then on Ionian Princess back in 2006! You don't realize earlier in life how fun it is to have people like you that remain friends over the decades! You're the man Brian! I can't believe we got to see each other by accident in Fort Lauderdale!
I used to chef 40 - 50 meters about 20 years ago, I get anxious watching you work, I think to myself how'd I do that. Now I cook for my wife and 10 year old boy, he's so spoiled he has no idea. Loved this tape,you d' man. ❤. Receiving provisions,, oy!
So here's the thing; 1. When someone charters Arience for say $1m a week they expect nothing short of excellence and all the planning in the world does not make up for the anticipatory decisions of guests. Menus change, meal times change, whims need to be catered to. Rich people get what they want, when they want. What the channel didn't mention in this video is all the planning that went into designing a bespoke and custom menu(s) that would keep the client and his/her guests happy and fed. It started weeks before when sample menus were proposed, they went back and forth, food allergies and preferences taken into account and then a base plan for the charter was decided upon and agreed to with the rich dude/dudess. Then the provisioning happened and while he showed a magnificent crab at the end of its life, he didn't show the other things like rare cognacs, fine wines, champagnes, fresh flowers and cigars being boarded. So provisioning day sucks and is successful because Mr Chef is ensuring everything ordered was delivered and he's losing it with thoughts of what was missed or worse, what is not possible if rich dude asks for something not on the menu(s). 2. If rich dude is bringing kids it is then a whole parallel track - because happy kids = happy rich dude. Yes, even if it is pizza and chicken nuggets. 3. While singularly (with the Sous) caring for and providing excellent catering for the rich dude and his guests, we must not forget the 20 (or how many they are) hungry hard working crew who are themselves, putting in 18 hour days. 4. I'm not a rich dude and could only dream of a week on board, but I can tell you one thing - this Chef is one of the best American chefs on land, let alone floating. He's super impressive, talented, innovative, professional and deeply cares about his craft. He knows and understands that the way to true happiness for rich dude to spend $1m for a week is directly via the palate and into the stomach. The only comparable floating one out there is the Australian chick but that's another story. If I could, I would charter Arience based on the galley first. Did you hear this Dean ? Amen.
So here's the thing; 1. When someone charters Arience for say $1m a week they expect nothing short of excellence and all the planning in the world does not make up for the anticipatory decisions of guests. Menus change, meal times change, whims need to be catered to. Rich people get what they want, when they want. What the channel didn't mention in this video is all the planning that went into designing a bespoke and custom menu(s) that would keep the client and his/her guests happy and fed. It started weeks before when sample menus were proposed, they went back and forth, food allergies and preferences taken into account and then a base plan for the charter was decided upon and agreed to with the rich dude/dudess. Then the provisioning happened and while he showed a magnificent crab at the end of its life, he didn't show the other things like rare cognacs, fine wines, champagnes, fresh flowers and cigars being boarded. So provisioning day sucks and is successful because Mr Chef is ensuring everything ordered was delivered and he's losing it with thoughts of what was missed or worse, what is not possible if rich dude asks for something not on the menu(s). Thanks for taking the time and showing how much you know from behind the scenes! Deliveries definitely give most chef anxiety depending on the trip. All trips are important but each of them have a different level of "we're going to get fucked" on this one. We don't have to deal with the cigars and wines thankfully on a boat like Arience but it's still stressful, especially the first couple of trips of the season. The planning is legit and I don't mind it at all. It does help things run more smoothly during the trip. 2. If rich dude is bringing kids it is then a whole parallel track - because happy kids = happy rich dude. Yes, even if it is pizza and chicken nuggets. 100% correct. No one like crying or pouty kids and if they love the food it's less complaining that the parents have hear on their expensive holiday. 3. While singularly (with the Sous) caring for and providing excellent catering for the rich dude and his guests, we must not forget the 20 (or how many they are) hungry hard working crew who are themselves, putting in 18 hour days. Yup, 17 crew need to be fed no matter what. We're used to it and we love the crew but it if the guests eat right on top of the set mealtimes of crew it makes life pretty difficult for us in the galley. 4. I'm not a rich dude and could only dream of a week on board, but I can tell you one thing - this Chef is one of the best American chefs on land, let alone floating. He's super impressive, talented, innovative, professional and deeply cares about his craft. He knows and understands that the way to true happiness for rich dude to spend $1m for a week is directly via the palate and into the stomach. The only comparable floating one out there is the Australian chick but that's another story. Hahaahaha thanks for the high praise Ian but there are a lot of chef out there with limitless talent. I'm just one of the chefs that happens to be able to post on social media. What about all the other ninjas that can't or don't want to post?! I'm one of many but thank you for your compliments. If I could, I would charter Arience based on the galley first. Did you hear this Dean ? Amen.
Hi, Chef, I'm also a chef of 30+ years, and your work looks like a helluva challenge. I can't decide if I'm happy or sad that I missed this entire experience. I feel like kicking my old Guidance Counselor in the nuts and then giving him a hug at the same time. Great channel, we look forward to seeing more vids.
I stumbled across your videos and I am really impressed. I work as an editor and sound designer/mixer for a few large TH-cam channels and the quality of your production, editing and Sound, is really good and you're also a good storyteller. You have good on camera presence and as I'm watching this I'm also realizing that, not only are you busting your ass doing all the stuff for the yacht and for your clients, but you're filming it and then editing it and putting it out on youtube! You are a hard-working man and I really appreciate what you're doing. It was really nice to be welcomed into this world and see how it works. Something I will probably never be able to do… But it's great to see a window into this world and you're doing a great job presenting it. Thank you! PS I subscribed for sure, your channel deserves the support!
Thanks TheZenGuitarGuy! I subscribed to your channel as well. I do have a video editor, Jack, that puts these together for me. I just don't have the time as you mentioned I'm really busy with the cooking and filming. I do love to edit but I love the other stuff more so it's the first thing to go when I get pressed for time. Have a good one and nice to see you on here!
@@OliveOilandGasoline that’s very kind, you did not need to do that because this TH-cam channel is just music stuff that I do as a guitar player that I made with Musicians who I really like and respect. My videos that I work on are on completely separate channels, but I am happy to support your channel and its growth. You seem like a kind human being who really cares about what he does and wants to share something that most people will never get to see and I think that’s pretty cool! Good luck with your channel and stay in touch!
Another Great Video Brennan! The way I see it, Brennan = Good Informative Videos. Brennan + Nina Wilson = Great Videos. Brennan + Nina + Holly Robertson = VIDEO GOLD. Nina balances your down to earth onscreen persona, and Holly is like videographic fireworks.
@@OliveOilandGasoline Obviously, I don't know any of you personally, but I do know your onscreen personas, and each brings something different to your videos. Together you three (plus Tilly) are what Below Deck fans actually want to see. That show has an enormous viewership of people who DON’T like the show. But they keep tuning in hoping to see the lives of yacht crew members that travel, work, and live active, adventurous lives. They want to see YOU!
Wow, Chef - what a tranformatitive prep - I was envious and salivating the entire time, no worries on the final cut. Your guests are soooo lucky. Nice.
Thanks Gray Cee! I'm in this for the long haul. It's a bit of a mix of subjects, yacht chef, eating out, motorcycle vlogs. It's probably not everyone's cup of tea but that's the content I like making.
Thanks Dennis. It's a challenge to get everything out while it's hot and film. The last dishes don't really get shown on camera because I'm trying to make people happy with food.
First watch after the A awards! love the Rational self center on point. Loved the water in the espresso cup/ over all lay out so dialed. More EVO:) Rubber side down AF
Thanks! I know your pain! Whenever I have to cook somewhere else I stare blankly at the primitive ovens and wonder why we still have these analog hot boxes with zero functionality. 😄
You're welcome. Thanks for commenting and liking our video. The whole thing is stressful from start to finish to be honest but yes certain menus are really hard to get out at the snap of a finger.
Hopefully you'll like a comment that is not just food/cooking (You are the best!) but your video production skills are top notch, and always improving. I hope people realize how much time it takes to structure a video, tell a story, and edit it together with great pacing. You have some awesome creative camera angles as well (It takes Discovery type networks a large crew to do what you do.) Cheers!!
@@panpiper it's a tough one because I do like editing but I have other things that need doing and it's the most realistic thing I should outsource to someone else.
Hi Timothy. It's a challenge for sure but once you get your head around it, it becomes more defined and realistic. Long hours though. There seems to be no way around that.
@@OliveOilandGasoline Usually I comment when I have something to say. That tends to be often given that I'm notoriously opinionated and full of myself. 😉 Ocassionally I'll comment even if I don't have anything useful to say, with some sort of "at-a-boy" comment like above. Especially those latter are because I know it helps boost the algorithm. I also 'always' upvote any video I actually watch. This is both because it helps the channel with the algorithm and because it helps me to know if I've already watched the video.
Hi Don, thanks for saying that. The bike stays wherever I left it so she's back in Bali. Dad's dementia has gone from very little to almost constant. It's a new phase of his condition that he didn't really need, none of us did. It's really unfair.
Thanks RRRRRAAAAAUUUUUUUUULLLLL!!!!!!!! How's Tallinn treating you!? Are you traveling again any time soon? I appreciate you commenting. All the likes and comments really help the algorithm, even more than a subscription. TH-cam recently changed everything so that big channels no longer have as much as an advantage as they did before.
@@phildenegri2801 it's a brilliant way to store wine scientifically, zero oxidation. It loses massive points for not being a sexy distribution vessel. 😆
@@OliveOilandGasoline I know. I am in a similar place, growing my youtube gardening channel. On another note, spent years working in kitchens. Loved it when I was young. Happy now, to simply be growing my own food: herbs, veggies, and fruits.
Thanks man! I wish I could somehow get people taste it on my channel. It came out really well. Once you have it prepped it can sit in the walking for a few days getting better and better until the day comes when you need to cook it.
Super impressive what you are doing with a staff of 2, you rival what a whole land kitchen with 5+ can do and you film as well! I'm thinking of a career switch from IT to 'personal' chef but I haven't really found much information on what the market is. I am assuming you make 6 figures, or a yearly equivalent since you probably have lots of downtime between cruises, would that be fair to say?
Hi Joshua, as far as a switch from IT to private chef, I think you'll need to spend some time in fine dining restaurants if you haven't already. It's really the fastest way to gain competency. Six figures, yes.
Hello Chef ! I’m here in south of France ( Montpellier ) and I just discover your channel , because since a few days I get back to my favorites which are yachts and supercars . I guess after watching some episodes from an another YT channel based on the most beautiful yachts anchored at the Port Hercules for the Grand Prix de Monaco , you was the next natural suggestion of that same YT . First of all you are one of the finest sexy beautiful Chef of the galaxy Yacht 😍😜😋! I could literally dive into your big amazing blue eyes 😎. But I’m not done yet … 😊😜I wish I could have had a career like yours , and be lucky enough to be where you are today . Amazing job from a fantastic man 😇 Your talent deserve at least stars at the Guide Michelin ! 🤩 I may be a little too enthusiastic but I mean it truly ! I’m not complaining about my job because we both work for the same family with the same spirit : To be of the service of . You in your beautiful vessel 🛳and me in the air on board of beautiful planes ✈️. The only difference is that cooking is always my passion , but life and destiny brought me on a different path . 🌅 All that said , thank you for bringing me stars into my eyes this morning🤩 , btw I am naturally the next new subscriber to your channel , and I’m already exited to watch the other episodes ! ( I said exited 🎉not horny right ?! 🍆😂🤪 See you soon sexy Chef I can’t wait to post my next comment 😜😃😘🙏🏻🤩💐☀️
Nice! Hey, I think we are all used to creators asking us like and subscribe. Don’t be bashful. Make it fun. Make it casual. Make it part of every video.
You think? I'll think of ways to work it in there without being too annoying. Those interactions with the channel including these comments really help tell the platform that people are liking the content.
Absolutely love your videos. Curious, if a guest wanted to learn from you, would you allow them into the kitchen, or would that be too much of an invasion? I ask that with not only yourself, but all other staff in mind; I know in restaurants the kitchen is a sanctuary away from the costumers.
Great question Brian. Guests come into the galley all the time. I've done cooking demonstrations and had some fun making ice cream with liquid nitrogen for a girls birthday party. If a guest wants to come to the galley and learn they're more than welcome! The problem is that life is better outside the galley in the sun enjoying all the water sports and amenities the yacht has to offer!
Great video, very informative. I have a very simple question though. What are the storage arrangements regarding fresh milk? Everyone aboard is going to get through a lot of coffee.
Damn guests and their unpredictable behaviors. They should be on our time schedule and do what we want them to do. We know better after all. Plus, I want to go to bed at a decent time. The plight of every yachtie ever
Haha, if only it was that easy! Unfortunately that's not how we can provide a luxurious and carefree atmosphere for our guests. That being said it would make life much easier for the crew. 😃
Had no idea that I wanted to see a day in the life of a chef at sea. Guess TH-cam's algo works! Well done video, I'll be sure to check out more of your videos.
That walk in looks small for that size boat hey....Take my hat off to you guys though done that before, I like the smaller boats now haha, great content bro
@@OliveOilandGasoline I'm good at playing Tetris these days on smaller boats storage is minimal haha, looking forward to seeing you do that beef cap again, looked amazing the dedication to all levels of the process. The classic we want lunch now never helps too.
This was really cool, love your approach. As someone who’s very into cooking but not at your level, this was really interesting. Great job. It’s amazing what you can do in a kitchen like that. I’m assuming the smoking vents to the outside but do you vent it, or let it linger? It must come out amazing? How does it compare to a true pit bbq do you think?
Thanks Merida! I appreciate the compliments! Feel free to fire any cooking questions into the comments even if they have nothing to do with the video. I like helping people cook with more courage and the comments help me with the TH-cam algorithm. The ovens are amazing and highly customizable. You can have it leave all the air in the cabinet so it's completely sealed. You can let 10% of the air out, however much you'd like in or out. I think the big black traditional pits do a better job but to be honest in my line of work I haven't had much time to play with one. I've used a few pellet smokers which are fun and really damn good. I get better smoke rings with a pellet smoker than I do with the Rationals but that's probably just aesthetics.
@@OliveOilandGasoline yeah there's always going to be a sacrifice and it's the same with the various types of grills as well. With an offset smoker you'll get the best results but it's the most work. Pellet grill you'll get set it and forget it convenience, but the bark won't be the same. Also cold smoking is greatly limited here, where I'm guessing you could seal your oven, drop in an ice bath, and get a pretty good result on a cheese. Thanks for the feedback, I'll watch some more of your stuff.
@@meridacavediver I just erased a long ass message trying to get you a link to this video i did on a restaurant I ate at that only used wood to cook with. Boil water, wood. Fry some french fries, wood. etc. th-cam.com/video/JVPznxJ53NA/w-d-xo.html All are good points you made! I'm happy with the control the rational has but for some reason I'm struggling to get a good smoke ring and I'm not sure why. I need to look up the science behind that magic. I'd rather have a large steel smelly smoker but thats not going to work on a yacht at all. 😆 For light stuff like cheese I just fill the chamber from a smoking gun and put it to "smoke" in the fridge. For the past few years I'll smoke big batches of shallots to freeze down in small bags. That way I can add them to a soup or sauce at the last minute for legit smoke flavor. It's crazy how smoke is built into our cave man DNA and most people connect with it.
@@OliveOilandGasoline you know I didn’t even think about a smoke gun and a fridge lol. I was thinking about getting a small freezer and turning it into a smoker. I think your way is better and the wife won’t kill me. I think the key to a good smoke ring for meat is temp, time, and abundance. When I cook on different systems I don’t really notice a huge difference in ring quality but I do in flavor. One thing I like to do on all my cooks though is heavy smoke right at the beginning as I aim for 180 - 200. I don’t know the science but I’ve spent some time with some pit masters and they seem to all do it the same more or less. I used to craft complex rubs and then I spent time with Aaron Franklin (Austin Texas, very well known) and he changed my mind… mustard for the base, pepper and and salt - brisket. Two things for you though… have you heard of Master Class? You might like that since you’re all over the place. It’s an online learning thing but they have a ton of cooking, and Aaron Franklin does a BBQ course. I’ve used it for a ton of different cool ideas. A lot of great chefs and dishes. The second is one I picked up… smoked lemonade…. Wow. Cut the lemons in half, coat in sugar, char, and smoke them.. Make your lemonade, add whatever liquor you want with it or keep it fresh. I did smoke water and made ice with it but I’m not sure how much of a difference it made. I’m going to check out that link you sent
@@meridacavediver Yeah man, fill that vessel up with smoke and put it somewhere cool. I think I've read 2 hours is the maximum you can smoke for. Anything after that is pointless. 2 hours and you've got maximum smoke flavor attached and everything after that is pointless. I could be wrong. Franklin is a straight up G and I love that he's countered the over complication of all brisket recipes. Salt, pepper (you can make a case that pepper is subjective as well) and mustard. However as an internationally nomadic chef that has cast off any unnecessary American pointlessness, I think yellow mustard can go fuck itself. No disrespect to Franklin but I'm not into mustard that has been targeted and colored for 5 year olds using yellow food dye. I like my mustard thats non neon. I also like my mustard with a side of self respect and integrity. Yellow mustard is like an overweight British woman at the club with a fake tan and heavy fake eyelashes made from porcupine quills. Yellow mustard needs to go away, it's spent far too much time as a condiment we blindly reach for.
I was fortunate to do a charter with Brennan about 2006 or so. It has been amazing to watch him grow and now share his extensive knowledge with the yachting community. He is an amazing chef and an even more amazing human. Wish you all the very best in your ventures Brennan!
Brian Muston! What a great blast from the past! Thank you for those kind words my friend, time does fly. We had a great trip back then on Ionian Princess back in 2006! You don't realize earlier in life how fun it is to have people like you that remain friends over the decades! You're the man Brian! I can't believe we got to see each other by accident in Fort Lauderdale!
I have no doubt how amazing and delicious it must have been. Love watching a chef who is so passionate in pleasing!
@@jillr759 Thank you for saying that Jill!
I used to chef 40 - 50 meters about 20 years ago, I get anxious watching you work, I think to myself how'd I do that. Now I cook for my wife and 10 year old boy, he's so spoiled he has no idea. Loved this tape,you d' man. ❤. Receiving provisions,, oy!
Thanks Yerachmiel. Yeah I'm sure I'll feel the same when I've called it a day and I'm watching someone else do it!
Love the honesty and raw knowledge behind this Vlog
That's a really amazing comment and compliment, thanks for that.
Epic video Brennan! We need to get you onboard for a special guest appearance. Keep them coming 🤙
Thanks M/Y Loon! I appreciate your channel as well! I'm sure I can be available for a special guest appearance. 😃
So here's the thing;
1. When someone charters Arience for say $1m a week they expect nothing short of excellence and all the planning in the world does not make up for the anticipatory decisions of guests. Menus change, meal times change, whims need to be catered to. Rich people get what they want, when they want. What the channel didn't mention in this video is all the planning that went into designing a bespoke and custom menu(s) that would keep the client and his/her guests happy and fed. It started weeks before when sample menus were proposed, they went back and forth, food allergies and preferences taken into account and then a base plan for the charter was decided upon and agreed to with the rich dude/dudess. Then the provisioning happened and while he showed a magnificent crab at the end of its life, he didn't show the other things like rare cognacs, fine wines, champagnes, fresh flowers and cigars being boarded. So provisioning day sucks and is successful because Mr Chef is ensuring everything ordered was delivered and he's losing it with thoughts of what was missed or worse, what is not possible if rich dude asks for something not on the menu(s).
2. If rich dude is bringing kids it is then a whole parallel track - because happy kids = happy rich dude. Yes, even if it is pizza and chicken nuggets.
3. While singularly (with the Sous) caring for and providing excellent catering for the rich dude and his guests, we must not forget the 20 (or how many they are) hungry hard working crew who are themselves, putting in 18 hour days.
4. I'm not a rich dude and could only dream of a week on board, but I can tell you one thing - this Chef is one of the best American chefs on land, let alone floating. He's super impressive, talented, innovative, professional and deeply cares about his craft. He knows and understands that the way to true happiness for rich dude to spend $1m for a week is directly via the palate and into the stomach. The only comparable floating one out there is the Australian chick but that's another story.
If I could, I would charter Arience based on the galley first. Did you hear this Dean ?
Amen.
So here's the thing;
1. When someone charters Arience for say $1m a week they expect nothing short of excellence and all the planning in the world does not make up for the anticipatory decisions of guests. Menus change, meal times change, whims need to be catered to. Rich people get what they want, when they want. What the channel didn't mention in this video is all the planning that went into designing a bespoke and custom menu(s) that would keep the client and his/her guests happy and fed. It started weeks before when sample menus were proposed, they went back and forth, food allergies and preferences taken into account and then a base plan for the charter was decided upon and agreed to with the rich dude/dudess. Then the provisioning happened and while he showed a magnificent crab at the end of its life, he didn't show the other things like rare cognacs, fine wines, champagnes, fresh flowers and cigars being boarded. So provisioning day sucks and is successful because Mr Chef is ensuring everything ordered was delivered and he's losing it with thoughts of what was missed or worse, what is not possible if rich dude asks for something not on the menu(s).
Thanks for taking the time and showing how much you know from behind the scenes! Deliveries definitely give most chef anxiety depending on the trip. All trips are important but each of them have a different level of "we're going to get fucked" on this one. We don't have to deal with the cigars and wines thankfully on a boat like Arience but it's still stressful, especially the first couple of trips of the season.
The planning is legit and I don't mind it at all. It does help things run more smoothly during the trip.
2. If rich dude is bringing kids it is then a whole parallel track - because happy kids = happy rich dude. Yes, even if it is pizza and chicken nuggets.
100% correct. No one like crying or pouty kids and if they love the food it's less complaining that the parents have hear on their expensive holiday.
3. While singularly (with the Sous) caring for and providing excellent catering for the rich dude and his guests, we must not forget the 20 (or how many they are) hungry hard working crew who are themselves, putting in 18 hour days.
Yup, 17 crew need to be fed no matter what. We're used to it and we love the crew but it if the guests eat right on top of the set mealtimes of crew it makes life pretty difficult for us in the galley.
4. I'm not a rich dude and could only dream of a week on board, but I can tell you one thing - this Chef is one of the best American chefs on land, let alone floating. He's super impressive, talented, innovative, professional and deeply cares about his craft. He knows and understands that the way to true happiness for rich dude to spend $1m for a week is directly via the palate and into the stomach. The only comparable floating one out there is the Australian chick but that's another story.
Hahaahaha thanks for the high praise Ian but there are a lot of chef out there with limitless talent. I'm just one of the chefs that happens to be able to post on social media. What about all the other ninjas that can't or don't want to post?! I'm one of many but thank you for your compliments.
If I could, I would charter Arience based on the galley first. Did you hear this Dean ?
Amen.
Thanks for keeping it real - amazing technique for the rib eye and I’m sure it was delicious! Spectacular breakfast spread - wow!
Thank you Catherine! I appreciate you saying that!
Holy moly you have the prettiest galley ever! Two huge windows at your sink station! Wow!
Yeah it's pretty incredible! Especially after the galley refit. There's a video on here about it.
Hi, Chef, I'm also a chef of 30+ years, and your work looks like a helluva challenge. I can't decide if I'm happy or sad that I missed this entire experience. I feel like kicking my old Guidance Counselor in the nuts and then giving him a hug at the same time. Great channel, we look forward to seeing more vids.
Well to be fair to you and your guidance counselor I don't think anyone knew 30 years ago how big the industry would blow up!
This is great that you take us into the TRUE galley experience. Thank You Chef !!!
Thank you for following along! It's great when people take part in the comments.
Great Video. YOU HAVE A NEW FOLLOWER. Keep them coming.
Thanks for saying that Robert! Lots more content to come.
I stumbled across your videos and I am really impressed. I work as an editor and sound designer/mixer for a few large TH-cam channels and the quality of your production, editing and Sound, is really good and you're also a good storyteller. You have good on camera presence and as I'm watching this I'm also realizing that, not only are you busting your ass doing all the stuff for the yacht and for your clients, but you're filming it and then editing it and putting it out on youtube! You are a hard-working man and I really appreciate what you're doing. It was really nice to be welcomed into this world and see how it works. Something I will probably never be able to do… But it's great to see a window into this world and you're doing a great job presenting it. Thank you! PS I subscribed for sure, your channel deserves the support!
Thanks TheZenGuitarGuy! I subscribed to your channel as well.
I do have a video editor, Jack, that puts these together for me. I just don't have the time as you mentioned I'm really busy with the cooking and filming. I do love to edit but I love the other stuff more so it's the first thing to go when I get pressed for time.
Have a good one and nice to see you on here!
@@OliveOilandGasoline that’s very kind, you did not need to do that because this TH-cam channel is just music stuff that I do as a guitar player that I made with Musicians who I really like and respect. My videos that I work on are on completely separate channels, but I am happy to support your channel and its growth. You seem like a kind human being who really cares about what he does and wants to share something that most people will never get to see and I think that’s pretty cool! Good luck with your channel and stay in touch!
@@TheZenguitarguy All good my man, I try to support other creators as much as I can.
I have watched and fantasized over many superyacht videos.
This is the first I have seen regarding the chef and his kitchen.
Keep them coming
Thanks Mark, I appreciate the compliment!
Love this. As a former chef, I can live vicariously through channels like this. Thanks mate!
By you posting a comment it supports the channel massively! Thank you, thank you, thank you!
Another Great Video Brennan!
The way I see it, Brennan = Good Informative Videos. Brennan + Nina Wilson = Great Videos. Brennan + Nina + Holly Robertson = VIDEO GOLD. Nina balances your down to earth onscreen persona, and Holly is like videographic fireworks.
Hahahaa thanks I'll pass that message on to the girls! I'm sure they'll appreciate the compliments!
@@OliveOilandGasoline Obviously, I don't know any of you personally, but I do know your onscreen personas, and each brings something different to your videos. Together you three (plus Tilly) are what Below Deck fans actually want to see. That show has an enormous viewership of people who DON’T like the show. But they keep tuning in hoping to see the lives of yacht crew members that travel, work, and live active, adventurous lives. They want to see YOU!
Wow, Chef - what a tranformatitive prep - I was envious and salivating the entire time, no worries on the final cut. Your guests are soooo lucky. Nice.
Hahahahaha thanks for that. It's definitely not that fun to put a lot of work into something and have it not come out because of something unforeseen.
Just came across your channel - loving how real you are keeping it
Thanks for saying that. What you see is what you get. I don't see the point in doing a channel in any other way.
Epic episode bro! Im glad we all have the same anxiety with provisions and first day guests are onboard.
II think if we weren't a little anxious on delivery days and pickup days there would be something wrong with us.
Thanks for watching homie!
Love your videos, look forward to many, many more! 🥰
Thanks Gray Cee! I'm in this for the long haul. It's a bit of a mix of subjects, yacht chef, eating out, motorcycle vlogs. It's probably not everyone's cup of tea but that's the content I like making.
I love the ribeye idea. Definitely going to try it. Thanks.
Definitely try it! I can't recommend it enough.
Love the dish presentation
Thanks Dennis. It's a challenge to get everything out while it's hot and film. The last dishes don't really get shown on camera because I'm trying to make people happy with food.
I love these videos
Thank your saying so in the comments! It really helps the channel grow.
So glad to see you again! Thanks for the wonderful video! Really interesting! That giant crab was amazing! Love from Vermont
I'm happy to be seen. Thank you for watching and posting a comment!
Very interesting look behind the scenes
Thank you for saying that.
Food looks amazing!
Thank you for saying so!
First watch after the A awards! love the Rational self center on point. Loved the water in the espresso cup/ over all lay out so dialed. More EVO:) Rubber side down AF
Thanks Alex, it was a fun video to make. I had no idea it would get so many views!
Nice galley...super sweet. 🙏
Thanks Renee!
Amazing!!!😍
Thanks Daniele!
Lush video! So good to see you back in the galley! I Still have double Rational envy!! I thought I was over that but now I’ve seen them again…. 😂
Thanks! I know your pain! Whenever I have to cook somewhere else I stare blankly at the primitive ovens and wonder why we still have these analog hot boxes with zero functionality. 😄
Great video, thanks 👍🏻
Thanks Wayne!
Great vlogs man, keep them coming🔥🔥🔥
@dowjones19 thank you for saying that!
Love your show❤❤❤
Thanks Katie!
Thanks for talking through your processes, been hard to find a channel that does that!
What process exactly? What it's like with guests on board?
I LOVE IT LOVE IT LOVE IT!!!!
Thank you!
Thank you very much for this lovely video. I hear ya when you said, how it can be stressful when the guests dont sit for meals as scheduled. :)
You're welcome. Thanks for commenting and liking our video. The whole thing is stressful from start to finish to be honest but yes certain menus are really hard to get out at the snap of a finger.
So jealous of your walk in cooler
Oh yeah, I don't take jobs without. I already did my time using a home fridge for tons of people.
Well done...
Thanks Susan!
Hey man! Great content!
It was nice meeting you yesterday and thanks for the beer!
/ Tobie
Yeah man!!!! Thank you all for making me your "American for the evening" and speaking English all night just for me. You guys were hilarious!
@@OliveOilandGasoline No problem!! It was a lot of fun :D
Let me know if you need an American in your crew this weekend!
@@OliveOilandGasoline For sure! I'll let you know if we go out!
@@tobiasgustafsson Yeah man, send me a message on Instagram and I'll come meet you guys.
Love that Rational smoker, have the same ovens at work and would love one....great video. Following
Thanks Simon! The smoker is definitely worth it, not the best smoke rings for some reason but the flavor is amazing.
So impreesed...lovely 😊Happy travels. Looking forward to more videos❤
Thanks Susan! Much more to come!
Great Video. You have a new follower. Looking forward to see more. Thanks
Thanks man!
Hopefully you'll like a comment that is not just food/cooking (You are the best!) but your video production skills are top notch, and always improving. I hope people realize how much time it takes to structure a video, tell a story, and edit it together with great pacing. You have some awesome creative camera angles as well (It takes Discovery type networks a large crew to do what you do.) Cheers!!
Thanks for the compliment but I do have a video editor that helps me immensely!
@@OliveOilandGasoline I expect with the work schedule of a chef on a yacht, you likely wouldn't have the time to also edit videos.
@@panpiper it's a tough one because I do like editing but I have other things that need doing and it's the most realistic thing I should outsource to someone else.
Just came across your channel sir, my mouth is watering after seeing this Roast! I will be following your channel, thanks for sharing. Toronto Canada.
Thanks Toronto! There is a lot more stuff to come!
I was love the behind the scenes and the fun the crew has, as well as love the cooking and the final presentations. Thank you and God bless.
Thanks for that! It's really fun to put a better perspective than below deck does for people to watch.
True professional,great watch 💪👍😎
Thank you very much! These comments help out a lot!
Great vid! Maybe one day I can do a private charter. I just have to review a million or so more watches!
I also want to go on a private charter! 😂
great stuff brennan thanks bro love seeing your vids keep em comming 👊
Thanks Locky! There are more to come for sure!
I've worked every kitchen from care home, hotels, pub and Michelin, but never on a yacht,....takes some planning, effort and patience,...brilliant!
Hi Timothy. It's a challenge for sure but once you get your head around it, it becomes more defined and realistic. Long hours though. There seems to be no way around that.
@@OliveOilandGasoline Agreed, some hotel hours were ridiculous,....but when you're young,...not a problem.
When you're older you work much smarter. 😎
Awesome videos mate, subbed 🤩👍
Thanks for the comment homie! Let me know if you ever have any cooking or travel questions.
Love you back Brennan! 💖😻💗🤗💘
❤️❤️❤️❤️🟢⛰️
So cool to see this, i can’t imagine the amount of pressure that is too cook for rich and famous, amazing job 👌🏽✨
Thanks Vera! You do get kind of used to it as the season moves on but there is a lot of anxiety in the beginning of the season, thats for sure.
Agreed!
All I can say is yum, im a new subscriber to your chanel, im Jo from Perth Western Australia,
Hello Jo from Perth! There's going to be some Australia content coming soon!
Love it …. One day ❤
You'll own a yacht one day?
Thank you!!
What for?
You’ve my support, keep going!!! 👊🏼
Thanks Lyuben for posting that! It's all about providing something for the audience.
wow that food looks good!
Thanks Graham! I appreciate the comment!
Very interesting, the behind the scene takes. I really find it more intriguing than the glitz and glammer bits.
I think we crew find it more intriguing as well! It's fun behind the scenes!
Wow I didn’t know you had a smoker Perfect from Texas!
I love smoked anything! I feel like it's primal and baked in from caveman days.
Next time you do the ribeye, I’ll need to see how you broke it down and stuffed it, as well as the finished product, pretty please?. Sounds amazing!
I'll definitely do it again! Check the link in this videos description for how to do it. All the information is from @maxthemeatguy
Love it all! Continue your awesome work! Wish I were a billionaire!
I wish I was too! 😆
Another Banger chef 🙏🙏
Thanks DogCoinBros! I appreciate you saying that!
Full sending never lifting 😏 🤙 mobbin deep 🙌 love the behind the scenes videos new sub chef Nina for the win
Welcome aboard! Thanks for commenting and following along! Nina is great friend of mine, she's awesome.
It’s all about the galley ❤
Always!
Always interesting.
Thanks Peter! I always appreciate the comments. It really helps the channel grow and it's fun for me.
@@OliveOilandGasoline Usually I comment when I have something to say. That tends to be often given that I'm notoriously opinionated and full of myself. 😉 Ocassionally I'll comment even if I don't have anything useful to say, with some sort of "at-a-boy" comment like above. Especially those latter are because I know it helps boost the algorithm.
I also 'always' upvote any video I actually watch. This is both because it helps the channel with the algorithm and because it helps me to know if I've already watched the video.
Glad to see you back, great vlog....we're you able to bring your bike along for shore discoveries? How's pappy since his relocate?
Hi Don, thanks for saying that. The bike stays wherever I left it so she's back in Bali. Dad's dementia has gone from very little to almost constant. It's a new phase of his condition that he didn't really need, none of us did. It's really unfair.
Great video
Thanks for saying so Doug G!!!
Very excting to see how it would be like. Love the video! Keep it up!
Thanks RRRRRAAAAAUUUUUUUUULLLLL!!!!!!!! How's Tallinn treating you!? Are you traveling again any time soon?
I appreciate you commenting. All the likes and comments really help the algorithm, even more than a subscription. TH-cam recently changed everything so that big channels no longer have as much as an advantage as they did before.
Love the Boat Box Wine!
Hahahaha it is just for cooking. I'd get some good stuff from the chief stew if I wanted a glass. 😄
@@OliveOilandGasoline no judgments here
@@phildenegri2801 it's a brilliant way to store wine scientifically, zero oxidation. It loses massive points for not being a sexy distribution vessel. 😆
I just love cooking
Me too! Check out this playlist for cooking techniques, th-cam.com/play/PLZIKQgqYhsiGnJ0DgqkKMhOGEx6xb-kbc.html
Love your video!❤ Keep on..keepin on!
Thank you Cynthia!!! More to come for sure!
Miss your friend CrewChef.
Yeah you're not the only one to say that. 🤔😄
Awesome video!
Thanks for saying so Greg, it helps the channel grow whenever you comment and hit the like button.
@@OliveOilandGasoline I know. I am in a similar place, growing my youtube gardening channel.
On another note, spent years working in kitchens. Loved it when I was young. Happy now, to simply be growing my own food: herbs, veggies, and fruits.
@@gregbluefinstudios4658 I just subscribed! I'll keep an eye out for new videos and comment on them!
Great vid .. looks like bloody hard work..
Thanks! It is but it's fun too!
What a life ! 🛳️⚓️🏖️
22 years in the game. It's been a wild one!
great job-- was a hectic job, no doubt. peace brother
Thanks Keen, it was and always will be a hectic good time.
great video
Thanks for saying that Vladislaw!
SUPER !!!!!
Thanks Erik!
(Frankensteak) I must say I believe that I like your version better! Without the barbecue sauce. 😋👍from Virginia
Thanks man! I wish I could somehow get people taste it on my channel. It came out really well. Once you have it prepped it can sit in the walking for a few days getting better and better until the day comes when you need to cook it.
Amazing.
Thank you!
Would love more coping demos! Love the channel!
Ddi you check out Quarantine Kitchen? th-cam.com/play/PLZIKQgqYhsiGnJ0DgqkKMhOGEx6xb-kbc.html
@@OliveOilandGasoline yes, learned a lot, that’s how I found your channel. Just greedy and wanted more.
I'll try to come up with some more ideas!
Good to see you again. Did I see a Bota box of wine in the background?
That you did my friend! Its the best way to store cooking wine.
Great insight to your day chef!
I was pretty honest, not everything goes as planned.
I´m betting my old hat on he is making more money than me! lol
Who is?
Awesome video chef. Did you not get a pic of the dish?
No man, I was too annoyed at the situation with zero time to spare on top of that.
Bro, you remind me of Louis CK. Subscribing now!
Massive compliment homie, I love Louis CK.
Better audio would be great, awesome show. Thank you for taking the time
Thanks for the feedback, I can work on better audio for sure. The Insta 360 X3 is a new piece of kit and I've bought the mic jack for it.
❤🎉 HALLELUJAH!! I want to come with you sometime 😮😊
Hahahaha, that's probably not possible.
Love it
Thanks for that Tiffany!
Super impressive what you are doing with a staff of 2, you rival what a whole land kitchen with 5+ can do and you film as well! I'm thinking of a career switch from IT to 'personal' chef but I haven't really found much information on what the market is. I am assuming you make 6 figures, or a yearly equivalent since you probably have lots of downtime between cruises, would that be fair to say?
Hi Joshua, as far as a switch from IT to private chef, I think you'll need to spend some time in fine dining restaurants if you haven't already. It's really the fastest way to gain competency. Six figures, yes.
Hello Chef ! I’m here in south of France ( Montpellier ) and I just discover your channel , because since a few days I get back to my favorites which are yachts and supercars . I guess after watching some episodes from an another YT channel based on the most beautiful yachts anchored at the Port Hercules for the Grand Prix de Monaco , you was the next natural suggestion of that same YT .
First of all you are one of the finest sexy beautiful Chef of the galaxy Yacht 😍😜😋! I could literally dive into your big amazing blue eyes 😎. But I’m not done yet … 😊😜I wish I could have had a career like yours , and be lucky enough to be where you are today . Amazing job from a fantastic man 😇 Your talent deserve at least stars at the Guide Michelin ! 🤩 I may be a little too enthusiastic but I mean it truly !
I’m not complaining about my job because we both work for the same family with the same spirit : To be of the service of . You in your beautiful vessel 🛳and me in the air on board of beautiful planes ✈️. The only difference is that cooking is always my passion , but life and destiny brought me on a different path . 🌅
All that said , thank you for bringing me stars into my eyes this morning🤩 , btw I am naturally the next new subscriber to your channel , and I’m already exited to watch the other episodes ! ( I said exited 🎉not horny right ?! 🍆😂🤪
See you soon sexy Chef I can’t wait to post my next comment 😜😃😘🙏🏻🤩💐☀️
Hello Titi S! Thanks for all of the compliments! You're funny!
I'm guessing you were in Monaco for the Grand Prix and you flew in with your client?
Great clip, very interesting, nice gear in the galley. You looked tired so I'll forgive you not combing your hair.
What do you mean, I totally combed my hair! 😃
Nice! Hey, I think we are all used to creators asking us like and subscribe. Don’t be bashful. Make it fun. Make it casual. Make it part of every video.
You think?
I'll think of ways to work it in there without being too annoying. Those interactions with the channel including these comments really help tell the platform that people are liking the content.
Absolutely love your videos. Curious, if a guest wanted to learn from you, would you allow them into the kitchen, or would that be too much of an invasion? I ask that with not only yourself, but all other staff in mind; I know in restaurants the kitchen is a sanctuary away from the costumers.
Great question Brian. Guests come into the galley all the time. I've done cooking demonstrations and had some fun making ice cream with liquid nitrogen for a girls birthday party.
If a guest wants to come to the galley and learn they're more than welcome! The problem is that life is better outside the galley in the sun enjoying all the water sports and amenities the yacht has to offer!
That would be such a treat.
Great video, very informative. I have a very simple question though. What are the storage arrangements regarding fresh milk? Everyone aboard is going to get through a lot of coffee.
Hi Alan, we store milk in the walk in. Its pretty far down on the list of our concerns. 😆
@Olive Oil and Gasoline Thanks, for that I was overthinking the obvious.
I don’t really understand all the cooking procedures but the end results look amazing
Thank you for saying that and commenting Ralph!
Damn guests and their unpredictable behaviors. They should be on our time schedule and do what we want them to do. We know better after all. Plus, I want to go to bed at a decent time. The plight of every yachtie ever
Haha, if only it was that easy! Unfortunately that's not how we can provide a luxurious and carefree atmosphere for our guests.
That being said it would make life much easier for the crew. 😃
Had no idea that I wanted to see a day in the life of a chef at sea. Guess TH-cam's algo works! Well done video, I'll be sure to check out more of your videos.
Thanks Mike and welcome to the channel. As you can see I respond to comments so let me know if you have any questions.
That walk in looks small for that size boat hey....Take my hat off to you guys though done that before, I like the smaller boats now haha, great content bro
The walk in was plenty big enough believe it or not. Lots of bigger boats with way less.
@@OliveOilandGasoline I'm good at playing Tetris these days on smaller boats storage is minimal haha, looking forward to seeing you do that beef cap again, looked amazing the dedication to all levels of the process. The classic we want lunch now never helps too.
Thanks for writing @thenomadicchef! I'm familiar with Tetris as well. All we do is use the space we have to the best of our abilities.
A really enjoyable video, thanks, but where do you get your stamina from? Ye gods!
I've been cooking food for 30 years since I was 16. You get used to it. 😃
This was really cool, love your approach. As someone who’s very into cooking but not at your level, this was really interesting. Great job. It’s amazing what you can do in a kitchen like that. I’m assuming the smoking vents to the outside but do you vent it, or let it linger? It must come out amazing? How does it compare to a true pit bbq do you think?
Thanks Merida! I appreciate the compliments! Feel free to fire any cooking questions into the comments even if they have nothing to do with the video. I like helping people cook with more courage and the comments help me with the TH-cam algorithm.
The ovens are amazing and highly customizable. You can have it leave all the air in the cabinet so it's completely sealed. You can let 10% of the air out, however much you'd like in or out.
I think the big black traditional pits do a better job but to be honest in my line of work I haven't had much time to play with one. I've used a few pellet smokers which are fun and really damn good. I get better smoke rings with a pellet smoker than I do with the Rationals but that's probably just aesthetics.
@@OliveOilandGasoline yeah there's always going to be a sacrifice and it's the same with the various types of grills as well. With an offset smoker you'll get the best results but it's the most work. Pellet grill you'll get set it and forget it convenience, but the bark won't be the same. Also cold smoking is greatly limited here, where I'm guessing you could seal your oven, drop in an ice bath, and get a pretty good result on a cheese. Thanks for the feedback, I'll watch some more of your stuff.
@@meridacavediver I just erased a long ass message trying to get you a link to this video i did on a restaurant I ate at that only used wood to cook with. Boil water, wood. Fry some french fries, wood. etc. th-cam.com/video/JVPznxJ53NA/w-d-xo.html
All are good points you made! I'm happy with the control the rational has but for some reason I'm struggling to get a good smoke ring and I'm not sure why. I need to look up the science behind that magic.
I'd rather have a large steel smelly smoker but thats not going to work on a yacht at all. 😆
For light stuff like cheese I just fill the chamber from a smoking gun and put it to "smoke" in the fridge.
For the past few years I'll smoke big batches of shallots to freeze down in small bags. That way I can add them to a soup or sauce at the last minute for legit smoke flavor.
It's crazy how smoke is built into our cave man DNA and most people connect with it.
@@OliveOilandGasoline you know I didn’t even think about a smoke gun and a fridge lol. I was thinking about getting a small freezer and turning it into a smoker. I think your way is better and the wife won’t kill me. I think the key to a good smoke ring for meat is temp, time, and abundance. When I cook on different systems I don’t really notice a huge difference in ring quality but I do in flavor. One thing I like to do on all my cooks though is heavy smoke right at the beginning as I aim for 180 - 200. I don’t know the science but I’ve spent some time with some pit masters and they seem to all do it the same more or less. I used to craft complex rubs and then I spent time with Aaron Franklin (Austin Texas, very well known) and he changed my mind… mustard for the base, pepper and and salt - brisket.
Two things for you though… have you heard of Master Class? You might like that since you’re all over the place. It’s an online learning thing but they have a ton of cooking, and Aaron Franklin does a BBQ course. I’ve used it for a ton of different cool ideas. A lot of great chefs and dishes.
The second is one I picked up… smoked lemonade…. Wow. Cut the lemons in half, coat in sugar, char, and smoke them.. Make your lemonade, add whatever liquor you want with it or keep it fresh. I did smoke water and made ice with it but I’m not sure how much of a difference it made.
I’m going to check out that link you sent
@@meridacavediver Yeah man, fill that vessel up with smoke and put it somewhere cool.
I think I've read 2 hours is the maximum you can smoke for. Anything after that is pointless. 2 hours and you've got maximum smoke flavor attached and everything after that is pointless. I could be wrong.
Franklin is a straight up G and I love that he's countered the over complication of all brisket recipes. Salt, pepper (you can make a case that pepper is subjective as well) and mustard. However as an internationally nomadic chef that has cast off any unnecessary American pointlessness, I think yellow mustard can go fuck itself. No disrespect to Franklin but I'm not into mustard that has been targeted and colored for 5 year olds using yellow food dye. I like my mustard thats non neon. I also like my mustard with a side of self respect and integrity. Yellow mustard is like an overweight British woman at the club with a fake tan and heavy fake eyelashes made from porcupine quills. Yellow mustard needs to go away, it's spent far too much time as a condiment we blindly reach for.
No, love your stuff
Thanks for that!!!!!!