It is that time of year again that skeleton crews man the boats up for sale. Crew changes are happening slowly but surely, people are coming and going. Many full time crew are getting their well deserved time off after countless hours of overtime (but that comes with the job chefs especially). I watched as the captains and mates and chiefs got classes paid for, got extra time off, had more days off than the chefs and engineers. Hey chef did you ever have to work between a crew house and a boat in the yard...? Yeah..you know what I am talking about! All I ever wanted during these times is to be able to go and learn something new in my arena. Whether a baking and pastry refresher, or another certificate program or two weeks in Napa exloring new wines and what is new in the culinary world. Instread we are saddled with cooking for the crew and occasionally the owners even on weekends, while the rest got paid to take classes added more worth to their time off and less to ours as chefs. Has this ever happened to you? What does your boat do for you? What do you think your boat should offer. I believe that all boats should offer outlets for our creative minds to grow. When I left culinary school one of my instructors, Herr Sonnerschmidt, reminded me that when you go private (yachts and or estates) the learning stops. Wow I thought, he was right we get into ruts if we do not have outlets for further learning, new equipment, techniques, flavor profiles and such. Hey chefs chime in here and lets find out what you are doing proactively to secure your creative future! Chef Peter Z from the Sea and the World want to know!!!