Looking for a Galley position. Crew Chef, Chef, Cook or Sous Chef position. I love to learn and teach.
I am looking for a galley that loves to experiment, but knows that good classics are classics for a reason. I have worked with American, Italian, Mexican, Thai, Catalan, Peruvian and Korean chefs. I love simple cooking with fresh, local ingredients as well as using exotic new ideas, bold and explosive flavors and modernist cooking techniques. I have been doing sous vide cooking, and molecular gastronomy experimentation for about 8 years. I have worked in kitchens in 3 different countries with many different styles and I am open to learn more. I enjoy being with a crew that loves speed and efficiency without sacrificing quality. I love the sea and the challenge of new passengers with new demands and restrictions. I love coming up with menu plans that have connecting themes and flowing ideas. I thrive on teams coming up with things that make all involved change the way they think about food.
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