BELOW DECK: 36 Hours as a Professional Yacht Chef

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Superyachts don’t typically fascinate us much.  But getting paid to sail to some of the world’s most exotic places, now that piques my curiosity!

Over the years and various anchorages, we’ve made friends with a few people who are professional Yacht Crew.  We know they have almost no expenses (room & board are covered by the ship), get paid well and have at least a few months off each year.  Pretty much sounds like a dream job for any nomadic heart.  But what the job really entails…well, that’s hard to grasp without some firsthand experience.

So, when our friend Captain Mike invited us to be part of the crew aboard S/Y Destination for the passage from Monaco to Mallorca, there was no hesitation.  Just a resounding YES!  We wanted to go sailing so bad we would have done any job, scrubbing toilets and bilges included.  But, we lucked out with primo gigs.  As the photo suggests, Jason is the Sous Chef. 😲

You know by now (all too well) Jason doesn’t do the cooking, he does the dishes. So, this is a man outside of his element.  Will he be able to cut it in the kitchen? How much dough do these maritime maestros rake in? Will Jason’s culinary skills sink or swim? 

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WE’RE JASON AND NIKKI WYNN. A couple of modern-day documentarians, perpetual travelers, and seekers of tall tales.

We’ve been chasing our curiosity around the world on wheels and keels since 2011. Why? Because curiosity is the key to unlocking life. It pushes us outside our comfort zone, softens our assumptions, and helps us embrace the great unknown. The more we let our curiosity lead the way, the more we discover about ourselves and the world around us.

Our home is also our transportation and we spend weeks away from civilization and sometimes land. Self-reliance and living a sustainable lifestyle are a must. It’s all about managing our resources and we’re always looking for new and better ways to do so.

We’ve lived off the grid for over 10 years now in everything from a Van to RV to a Sailboat. And over time we have learned a lot about renewable energy, creating safe drinking water, and managing our waste.

Our journey is ever-evolving but the mission remains the same: #CultivateCuriosity

Timestamps if you like to Jump Around:

00:00 Superyacht Crew – Chef Jason
02:53 Pastry Dough from Scratch
04:13 Chef Challenges on a Yacht (pastry dough)
06:10 Best Reason to be a Private Chef (Puttanesca Sauce)
07:35 How Much Money does a Private Chef Make?
08:22 Kinfe Skills are the Most Important
09:23 Multi-Tasking: Ravioli Filling, Puttanesca & Pecan Tart
11:13 Easy Ravioli from Scratch
13:45 Pasta Judging Panel: Superyacht Crew
15:00 Jason’s Jump Start Morning Routine
16:44 James Bond Style Superyacht Departure
20:43 Fresh Falafel, Banana Chocolate Muffins, & Tzatziki
23:40 Raw Beet and Carrot Salad plus Midnight Snacks
25:15 Watch – I’m In Charge of a Superyacht
27:07 Dinner: Moroccan Medley of Lamb, Cous Cous, Falafel & Salads
30:08 Dinner Interrupted: Man Overboard (Ocean Trash)
31:41 Dessert: Carmel Pecan Tart À LA MODE
33:07 Dreamy Sunset Sailing

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