How to use food to get the best out of your crew.
A yacht will stop running from unfed crew long before it runs out of fuel. The old line is that a chef and their food make or break a boat. Good food is one of the most useful tools for running a better boat, and it’s also something we as HoDs absolutely should leverage for higher morale and better performance from our crew.
The first tool in my toolbag is actually a very simple one. Crew allergies must be screened at the interview stage, before a job offer is sent. It’s tripped up many boats and I’ve seen it cause a whole lot of headaches. Tightly run boats with heavy charter schedules can’t always cater to specific crew dietary needs. Don’t be put off if you’re reading this as a greenie with allergies, and looking for your first job — legitimate allergies and intolerances can be accommodated for most of the time, and we’d still love to hire you. Chefs just must be consulted beforehand, simply because it adds significant complexity to their job. The big ones such as nut, dairy and gluten intolerances can all be worked around. Vegetarian or vegan diets can also be catered for, but the distinction between allergies and preferences must similarly be crystal clear. For those unlucky enough to know, for example, there’s a massive difference in food preparation for someone with celiac disease (a serious food allergy) and a personal preference not to eat gluten.
Next on the list, and one of my personal favorites, is getting foods from home. Each nationality has some favorites that are easy and simple to include in the next provisions. As an Aussie, I find immense satisfaction making my Vegemite and avocado toast in the middle of the Atlantic, much the same as the Saffas appreciate having their biltong. Kindly approach the chief stew/head chef to add small additions of crew’s favorite snacks and “home” food in their next orders. Most popular items can be found in an international grocery store aisle or local vendor. It might seem extravagant but factoring in months at sea, it’s a blessing. The crew will greatly appreciate it and at the end of the day, they’ll work harder and be happier — I know I do.
One of my favorites on the list is getting foods from home.
Hand in hand with home snacks, (when not on a trip) make a round and record everyone’s favorite meal, provided it’s a crowd pleaser — burritos, spaghetti, chicken Parmesan, BLTs (you know, the classics). This gives the chef some ideas to work with so they’re not constantly coming up with meal ideas, and it treats everyone to their favorite. In return, I highly suggest taking out the trash for your chefs, offering to help clean up after dinner service and generally making their life easier.
Last and not least, put on a dock barbecue (or braai) for your crew, especially for the lucky half-day Fridays. Stock some coolers, crack out the paper plates and start thawing some good cuts of meat early. Eating constantly in the crew mess can become a bit of a chore, and this is one of the best morale boosters available to you as an HoD. It’s a wholesome way to close out the week without drinking as the primary focus and is honestly one of the things I look forward to the most when getting on the dock. Repeat it every week and you’ll quickly be the most popular, sought-after boat around.
Takeaways
- Always screen for allergies from new hires.
- Keep a record of everyone’s favorite meal from home.
- Stock the classic homesick snacks (Vegemite, biltong, Jaffa cakes).