My job in yachting!

Fulfilment, adventure, travel, experience and attractive remuneration are all positive elements which when blended together, should form an idle environment to any activity. Such a combination is realistic and is meant to describe the background to employment not in fairyland but in the luxury yachts industry. Situation vacant banners describe such opportunities as a possibility of going around the world, on a number of occasions in "floating palaces", amid the rich and famous and getting paid for it. Yes, such "commitment" presents circumstances where one could spend the winter in the Caribbean and summer cruising up and down the Mediterranean. One could take up short-term cruising as a vacation job or a summer job, or make a career out of sailing around the world.

The general potential of the industry and what education opportunities are locally available to prepare youngsters for such challenges were raised in my article A Job In Yachting, which appeared yesterday.

Today it is my pleasure to welcome two young men who are making a career in this lucrative industry.

My first "crew" is 27-year-old Warren Thompson, captain of Texas, a 146-feet yacht.

I asked him how did he get his employment on board yachts/super yachts and how did this career progress.

"My parents had boats for as long as I remember. I started to work in a shipyard when I was 12, in between school and over the holiday period. This led to working on some larger yachts as a deck-hand and from there, after many years of cruising and learning, I worked my way into a captain's position."

What qualifications and training are required to become a captain?

"Depending on the size and registration of the particular vessel the compulsory qualifications vary. Commercial registered vessels require MCA- (Maritime and Coastguard Agency) approved ticket depending on the weight. Privately-registered vessels can be skippered by tickets starting from a yacht master's. This also depends on the weight and length. Naturally, experience in the industry accounts for much more than certificates."

What's so special about a job on a luxury yacht? Does it present noteworthy complexity?

"Obviously, there are some great experiences to be gained by working on board super yachts. Traveling to some of the most fascinating places in the world is one but it is not all fun and games. The hours can be very long when on charter and there is always something to be done onboard. One has to be very flexible and be prepared to help out with any kind of task. Every crew member needs to adapt and help out to create a serene environment for all to cherish - team work at sea is so vital."

Which was the largest yacht skippered by Mr Thompson and where has he sailed in such a capacity?

"The vessel I presently skipper is the largest one to date. Texas is 146 feet long and the owner also has another 183-foot yacht, which I project manage when undergoing refits. Normally we are based in Melbourne, Australia, however we cruise the Mediterranean and this time we called in Malta to undergo maintenance work at one of your super yachts repair yards. When we leave Malta we're heading to Thailand." How booming are crew employment opportunities in the luxury yachts industry?

"Presently there exists a shortage of experienced crew personnel and with the amount of new super yachts under construction the industry will be presenting rewarding opportunities for the right applicants."

My second guest is 31-year-old Geoffrey Fisher, chef on the 138-foot yacht Element.

What kind of training and qualifications did he have to attain such a post?

"The passion I had for food and the feeling of pleasing others with what I can do was tremendous. My parents had a restaurant in England. They bought it when I was seven. I started earning pocket money by washing dishes in the kitchen and eventually helping out with other odd jobs soon to realise that this was my future. I attended culinary programmes at Lancaster & Morecambe College. I learned theory, cooking and general basics. However, I believe that working for good chefs is the best experience you can get!"

What working experience did he have and how did his employment on board yachts/super yachts come about?

"I worked with Stephen Doherty (ex-head chef of le Gavroche) and David Nicholls (executive chef at the Mandarin Oriental) who were tough but a learning curve in my career in and out of London. I did four years as head chef at a restaurant in Knightsbridge, near Harrod's, but somehow I got sick of London. In 2005, a friend who moved over to yachts asked me to give him a hand at the Monaco Grand Prix... so I did... This was working onboard a 154-foot motor yacht called Commitment, and how I loved it... So started my cheffing in yachting!"

How does one decide upon the right set of menus?

"Well, preference sheets compiled prior to the start of the charter help a lot, but usually you get a feel for what the guests like to eat after the first day. Most guests are open and eager to try new stuff, say a Thai night, a Caribbean night, even a Michelin-star night where top-quality standards are at their best... and once you win their confidence, they'll let you cook whatever you want!"

What kind of rewards and satisfaction does being a chef on a luxury yacht give more than working at a posh restaurant in a major city?

"Seeing the world is one major advantage, learning of the different types of food and cuisines around the world, as well as tasting and experiencing them! Besides it's more personal cooking for your guests... you're only cooking for 10-12 people, whereas in a restaurant it's more like 110 people... and you never get to meet them!"

Which are his specialities and how much are these kinds of guests appreciable?

"I like to do desserts. I feel it's the last memory of your meal, so it should look as well as taste amazing! I must say most of the guests we have onboard are very grateful. Last year I won best overall chef in my yacht's size category at the Antigua charter yacht show. I served a rum chocolate fondant with mango sorbet and coconut pannacotta,"

Fisher is an English surname but with a prime Maltese connection. How?

"My mother is Maltese from Mdina and my father from Manchester, England."

Simply fantastic! Good luck to the go-getters and adventurous.

(Concluded)