(Behind the Scenes) of a Yacht Charter!

[Music] what do you got there uh so I'm visiting a pizza dough crew dinner pizza party tonight before we pick up Charter show us how it's done I'm gonna try but I'm gonna have to let Mina take over because you know it is her time to shine I need the practice again I need to warm myself back up look at this that is a lovely lovely dough he's making it's like my pizza night but he's making it do Chef's got to do the work don't use your hands use your sushi pants thank you so we do pick up Charter in a couple of days time um we've got Provisions arriving tomorrow so I'm cleaning out the fridge today a little prep situation going on here I'm going to caramelize these onions I'm going to turn that into a sauce I had some leftover berries so I'm making with that trying to use up the produce that we have so the fridge is nice and empty for when we get the new stuff in [Music] so this is our red onion that's caramelized down I've added in some balsamic vinegar and some sugar and some salt so that'll make a nice Jammy kind of texture and a white onion that's still I'm not gonna put anything just gonna keep that plain and simple and let it go nice and golden brown so we had a couple of truffles left after the last chowder so I'm gonna keep them going turn have a truffle butter and also I've done a little truffle honey which is basically just honey mix of truffle super simple leave that to sit for a few weeks it'll be fantastic with some cheese all right [Music] [Music] foreign [Music] foreign [Music] [Music] [Music] good morning it is a beautiful morning here in Ville French and today we pick up Charter guests for a week-long charter [Music] so I'm rolling out some pasta for two nights dinner for the guests um they are having Cavatelli which is this cute little shape here so I've made a dough with a double milled durum wheat like semolina flour basically it's 200 grams of flour to 100 grams of water and that's it that's your dough let it rest in the fridge and now I'm rolling it out into a sausage I then cut it into little pillows and I use this board to thumb it off and make these beautiful little swells the little ridges I'm going to serve it with some like a lovely cherry tomato sauce and a burrata on top that'll be a cute little starter [Music] [Music] thank you [Music] I think it's time Shawnee introducing you to YouTube quick before I get to know Shawnee is your bed made right now yeah yeah it's early 100 every morning go to Lazy dinner to make yourself super noodles I don't know how I feel about that I'm proud as heck finish this phrase the way to my heart is definitely through my stomach oh uh who do you text the most right now oh that's an interesting one I think my sister at the moment Lego that was quick questions for Shawnee and my favorite herbs tarragon by the way and I'm a Gemini call me oh my word where are we at Shawnee we are in Bonifacio my personal favorite port in Europe so hopefully I've got some really cool Drone footage from Blair that I can put in now basically with Bonifacio you have to reverse the boat the Hawaiian because it's so narrow it's such a narrow long portal so right now Paul is spinning the boat around and then we're gonna slowly back on down [Music] thank you take it away we are gonna go get a really good ice cream from this place I want Nutella flavor Pistachio Pistachio I'm grateful but of orange flavor we are in Bonifacio nice smooth docking by Captain Paul and wow what a stunning stunning spot hope you guys enjoyed that Drone footage shout out to Blair you're a legend [Music] thank you guys I've got I managed to Wrangle down Captain Paul I'm sure that you know him you've watched The Loon videos before uh let's start off talking about loon build age and length uh build she was built by icon yachts in Holland so she's a Dutch build vessel age 2011 and length uh 67.5 meters or 221 feet I'm sure the Americans out there appreciate the beat what is loon's most unique feature oh we've always been the water sports boat there's always been our go-to some Yachts go super luxurious and gold plate everything uh we're all about the adventure it's everything out the back here we're in the beach club right now it's all about getting wet having fun scuba diving surfing kite surfing wake surfing climbing diving yeah anything in the water we've got it what flags do we fly flags flags okay so our flag state is Cayman Islands the big red flag on the back you see that is our flag of registry um it's Flagger convenience so it's a you know it's our Port state it gives us all our regulations for the vessel uh other flags we always play the flag of the country we're in we are currently in Sardinia so we actually fly the Sardinian flag inside yeah not the Italian flag I wish I think we're supposed to flow the Italian flag but it upsets the sardinians and so we've got to keep this idea it's happy do you prefer driving from the port wing on the starboard wing I drove from the wing with the most expensive thing to hit on that side so if we're docking between two boats I duck from the boat that's more expensive to hit than the one that's less expensive I like that how is your expand radar usually set up you're like uh we know no we have a relative oh these these are very in-depth Chef uh this is a show this is a chef channel uh North up relative motion relative motion do we have an S band radar we do have an s-band radar and we set it up the same let's talk numbers how many meters of chain have we got oh Jesus uh we have seven and a half shots 27.56 160 meters very nice how many kilos do you reckon of water sports toys do we have how many kilos oh we definitely have a couple of times I mean are we including weight boats and uh you know the pool the pools 800 kilos numbers what is our range our range what did we say before from here to there it's around 5 000 nautical miles okay all right now let's talk about you uh how long have you a been in the maritime industry and B being a captain I joined yachting in 2001. sure so yeah so what's that uh 21 years and as a captain though and as a captain I got my first drive in 2008. 9 so that's 10 12 15 years driving wow wearing good hands here poached Bridal scrambled what is your favorite colerex rule I'm a huge fan of number five a head-on situation that's the only rule that both boats have to take action so they have to do something also oh I like that yeah this is a good answer what is the weirdest thing you've ever picked up on an anchor chain oh uh we picked up a dinghy once in the Bahamas holding like a whole like good thingy engine good thing was though it probably had about 200 lobsters in it and so the second we picked it up we put it back down all over the water those lobsters everywhere we grabbed the chefs were busy that night final question really most important one who's your favorite crew member no no no Maxine oh that is cute miss you Dad that's good thanks Paul yeah Legend cheers guys is that the secret to a good sloth that is the secret is that pickles Rogue uh so tonight Shawnee and I are doing Burger night for the crew they requested burgers so so we are going to do it this evening of course the guests are off for dinner tonight so these hands are free I'm making the Buns shawnee's on everything else I've strategically planned that here it is here's my dough got a very wet brioche kind of burger bun though [Music] where have we just left we have just left for the Chevron and where are we off to shooting off to Croatia yes Maddie is correct me drop-off day today so we've said goodbye to the guests we're on our way to Croatia to pick up some new ones so I know this video was a little choppy but I was just filming what I could whilst we were on trip hopefully this next trip I'm going to focus on filming breakfast service for you I love breakfast it's my favorite meal of the day uh but for now I'm gonna say goodbye big shout out to Blair for that Drone footage and remember to follow Maria loon on YouTube and on Instagram see you guys later [Music]

Channel: TheCrewChef

Views: 126,894

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Id: AVymgcINtE0

Length: 13min 49sec (829 seconds)

Published: Sun Aug 13 2023