Bonjour!
Our internet on the yacht is good, but not good enough to upload videos. It would take forever and slows everybody else’s connection as well. I had to wait to post the video from our departure until I’ve found a place with a fast wifi connection. I don’t want to bore you with to many details, I just had to let it out 🙂
The trip to the south of France went really good. We had seas calm enough to start our prep for the upcoming guest trip. All the pastries are done. Ice creams, sorbets, 5 kinds of stock etc are ready in the freezer. In the future I will show you how we get all this little helpers ready by video.
From our supplier in Germany, I was able to order transfer sheets for chocolate work. Now we can make our own turndown chocolates! (little sweets on the pillow in the guest cabins)
Here’s my first attempt. The chocolate got a little sweaty, because I’ve stored them below the recommended temperature for chocolates 16-18 ˚C
Excellence V Passion Fruit and Milk Chocolate
Tomorrow we have our first photo shoot for a yachting magazine. There will be arial shots, interior and exterior close ups. I’ve prepared some snacks that will look good on the tables. I hope I can share the pictures with you soon. In the meantime enjoy a short video from our departure in Bremen.
Chef Remo Maute
Luxury Yacht Cuisine 
Wow, what a yacht! Really interesting snippet into life on board, I would definitely like to see a bit more of the galley area etc and learn how things are done from the cooking side of things in such a yacht. I can’t start to imagine what cooking on-board must be like, besides it looks like there must be plenty of guests to cater for when chartered. Keep them coming please!
Thank you very much for your input. I’m planning to do more food related posts in the future. The last two month have been all about getting the yacht ready. Plus we had so much going on apart from cooking. In two days our first guest trip will commence. So far we’ve been catering for the crew of 15, plus contractors every day. Not the kind of food I would like to showcase here. Thanks again for reading 🙂