About The Course
- Cured and torched mackerel, pickles & coral tuiles
- Scotch egg bon bon, Catalonian romesco & sage crisps
- Coral trout tartare, fish jelly, split-green-sauce & caviar
- John Dory fish weight style, oyster beignets, green olive, cucumber & dill
- Galantine-stuffed poussin, burnt leeks, apples & curry
- French-style lamb cutlet, black garlic ketchup, peas & lardon
- Maple glazed duck, pomme puree, radicchio & chervil
- Whole stuffed red mullet with ratatouille
- Exotic mandarin cheesecake (eclair style)
- Caramel custard tart, blueberries & Italian meringues
- Classic blackcurrant souffle
- Cracked chocolate mirror bomb, velvet sponge & honeycomb
This 5-day course is written for aspiring chefs that want to progress quickly. It is also suited to existing crew chefs looking for inspiration and the next step-up.
A springboard experience packed with hacks, tips and refined plates – this is your ticket to the best career on the blue water!
This course is taught by WhitePepper, and endorsed by Dean Harrison (@theyachtchef ), as part of Dean’s the How To Become A Yacht Chef programme.
This course runs three times a year during the summer months with a maximum of 12 students to ensure optimum coaching.
- Yacht Chef Course Certificate (signed by Luke Stuart and Dean Harrison)
- A reference provided by WhitePepper Chef Academy (upon successful completion)
- Invite into Dean’s inner circle (further training, jobs board etc.)
About Dean
After 15 years as a yacht chef, including Head Chef on Project X, I exclusively recommend this culinary course as the go to.
We invite you to join us for an in-person appointment (or via video call remotely), to see our facilities and training kitchen. You’ll get a sense of the atmosphere, how the academy runs day-to-day, meet the WhitePepper team and the current student cohort.
