Yacht Chef

New Ideas, New Skills
For Yacht Chefs

Courses Detail Video


Yacht Chefs need to be skilled, creative and possess a vast array of recipe ideas to successfully meet the expectations and dietary requirements of guests whilst working with limited space, resources and fresh ingredients.

This course has been designed for those cooking on Luxury Yachts (min 24m+) whose primary role is to cater for up to 10 guests to provide a fresh breakfast, light lunches, snacks and an evening fine-dining service with canapes, starters, mains and desserts.

The purpose of the course to help refresh and inspire you with new ideas before starting the new season. Course content is weighted towards restaurant quality dining for multiple guests.

For those currently cooking on smaller sailing charters, this course will help build your skills and confidence to develop your career further.

Who is this course suitable for?

  • Those cooking on luxury yachts looking for new ideas.
  • Cooks wishing to move up from smaller sailing charters.
  • Land chefs aspiring to cook on luxury yachts.
  • Private chefs looking for new ideas.


Week 1


    Can be adjusted as starter dishes.

  • Sushi
    Makizushi, Nigirizushi, Temakizushi, Tuna Sashimi
  • Seabass Carpaccio
  • Seared Rare Tuna with Linguine
    Fresh Pesto and Green Olives
  • Poached Duck Egg
    with Wild Mushroom & Tarragon Ragout, Griddled CrouteGF
  • Courgette, Sun-blush Tomato, Feta & Thyme Tart
    with Wild Rocket and Lemon VinaigretteGF
  • Charred Mackerel Fillet & Mackerel Tartare
    Pickled Baby Beets and Radish with Wasabi Créme Fraiche.
  • Canapes

  • Lamb and Feta Balls with Rhubarb Ketchup
  • Cured Brill with Pink Grapefruit
  • Crab Filo Baskets
  • Baby Pears, Blue Cheese & Caramelised Walnuts
  • Curried Gratinated Mussels
  • Asparagus, Smoked Salmon Filo Baked Fingers
  • Teriyaki Salmon and Avocado Cucumber Cannelloni
  • Chorizo and Tiger Prawn Skewers
  • Dinner

  • Moroccan Spiced Chicken Breast
    with Fig and Pistachio Boudin, Squash, Young Turnips and Chicken Jus
  • Lamb Best End
    with Nicoise Vegetables, Pomme Anna, Black Garlic Pureé, Tarragon Jus.
  • Belly Pork and Caramalised Scallops
    with Raisin Pureé, Cauliflower Pureé, Spiced Roasted Florets, Curry Oil and Curry Foam.
  • Whole Stuffed Sole
    with Soufflé Mousseline, Grapes, Shrimps, Gireolles and Pine Nut Beurre Noisette.
  • Desserts

  • Hot Mango Soufflé
    with Indian Kulfi
  • Yoghurt Panna Cotta
    with Tropical Fruits and Glass Biscuit.
  • White Chocolate and Cardamom Tart
    with Dark Chocolate Sorbet, Passion Fruit 'Yolk' and White Chocolate Snow.GF
  • Spiced Carrot Cake

Week 2


    Can be adjusted as starter dishes.

  • Sticky Jerk Salmon
    with Red Pepper & Mango Slaw
  • Goat's Cheese Pithivier
    with Fennel and Courgette Salad, Apple Vinaigrette.
  • Chermoula Baked Seabream
    with Tabbouleh, Smoked Aubergine and Yoghurt
  • Thai Stuffed Chicken Thighs
  • Duck Salad
    with Thai spices, Chinese Leaf & Toasted Rice
  • Ikan Bakar
    with Rice Noodle Salad
  • Canapes

  • Firecracker Prawns
  • Vegetarian Thai Spring Rolls
  • Sundried Tomato Pin Wheels
  • Dinner

  • Spiced Roasted Monkfish in a Shellfish Bisque
    with Courgette, Asparagus, Mangetout, Mussels & Clams and Saffron Oil.
  • Lobster Thermidor
    with Young Vegetables, Poached Oysters and a Bisque Dressing.
  • Red Curry
    with Scallops, Tiger Prawns, Bamboo, Potato and Udon Noodles
  • Fillet of Beef
    with Shallot Tart Tatin, Parsnip Purée and Parsnip Crisps, Madeira Jus and Béarnaise Sauce
  • Steamed Boa Buns
    with Char Sui Pork
  • Katsu Crab Curry with Mouli
  • Desserts

  • Chocolate Tear Drop
    with Raspberry Fluid Gel, Raspberries, Meringue ShardsVg
  • Egg Custard Tart
    with Strawberries and Popping Basil Sugar.
  • Caramelised Pineapple with Lime Syrup, Coconut Rice & Chilli Sorbet
  • Salted Caramel ProfiterolesGF
  • Pistachio & Walnut Baklava
  • Coconut Parfait with Apple Jelly, Pandan Curd and Puffed Rice
  • Bakery

  • Blueberry Muffins
  • Welsh Cakes


Ashburton Logo

Yacht Chef Certificate

Ashburton Chefs Academy

Highly valued by Yacht Crewing Agencies, our certifcate is your record of achievement from the Chefs Academy and our endorsement of your professional skills for future employers.

Course Dates


  1. Nov 2023
    Mon 30 Oct to Fri 10 Nov, 2023


  1. Feb 2024
    Mon 12 Feb to Fri 23 Feb, 2024
  2. May 2024
    Mon 13 to Fri 24 May, 2024
  3. June 2024
    Mon 03 to Fri 14 June, 2024
  4. Aug 2024
    Mon 12 to Fri 23 Aug, 2024
  5. Oct 2024
    Mon 28 Oct to Fri 08 Nov, 2024

Frequently Asked Questions

The minimum age is 18 years old

We hear from many graduates from the Chefs Academy that go on to work as chefs on-board Yachts that want to return to refresh their skill set. Chefs should never stop learning and at the end of a demanding Yacht season you will want to reinvigorate your repertoire with new skills and ideas suitable for a galley kitchen before embarking on a new season with confidence. Working with our experienced chefs in a short intensive format is a welcome opportunity to boost your culinary skills with new ideas in an environment of like-minded chef students that share the same ambitions and challenges.

No, you can take this course without that experience, but please be aware this is not a course for beginners and it assumes some confidence in the kitchen. We will be working at pace so you should be organised and comfortable preparing a multi-component meal for at least 4 guests. We recommend our Certificate in Culinary Arts as the entry point to professional cookery.

No, galley's can range enormously in size and facilities, from very small to fully equipped commercial kitchens so this course is solely focused on expanding your repertoire with contemporary recipe and presentation ideas. The recipes on the course have been designed with the restrictions of a typical luxury yacht galley in mind.

Certainly. Each course is distinct and there are no repeated recipes or course content between these two courses. You should take the Certificate in Culinary Arts before the Yacht Chef course ideally.

This course is unrelated to achieving a Ship’s Cook Certificate of Competency. Our Diploma in Culinary Arts is an accepted culinary qualification towards the Ship’s Cook Certificate.

The recipes you will learn will always be useful for your development as a chef, however if your time in the kitchen is limited by your other daily on-board duties, you may struggle to find the time to prepare and complete some of the dishes. All of the recipes are detailed within the Course Content so you can make an educated decision to suit your personal circumstances.

Yes. This is quite common. Simply arrange for payment via one of our many methods to secure your booking. The invoice can be made out to your sponsor.

Yes, much of the course is weighted to producing restaurant standard dishes for evening dining, and there will be a focus on the presentation of dishes, encouraging you to develop your own style.

Improvisation is one of the most valuable skills of the Yacht Chef. You will be able to discuss different approaches to a recipe using other ingredients with your Chef Tutors and use the recipes as a platform from which to work with the available ingredients to hand.

Each day your lunch is one of the dishes you prepare from that day's menu. You will take away an evening meal each day, suitable for reheating.

Absolutely. The recipes, skills and presentation techniques you will learn will be extremely useful wherever you are cooking.

All the food we source is from high quality local, food suppliers. Our fish, meat, poultry, dairy and vegetables are sourced from producers within 25 miles of the Academy. It is our policy to reduce food miles, to source seasonal organic ingredients at every opportunity, and to only use sustainable food stocks. We audit the provenance of all of the produce we use. Your training and your food will benefit substantially from our approach.

We provide you with 2 chef uniforms and 5 aprons to keep, and all the equipment you will need is provided within the course.

There will be time at lunch and the end of day to take photos. We provide two led-lit photo tents with backgrounds to help you with this.

Course Fees

The best quality training at the best price. Everything you need is included in the course fee including chef uniforms, course notes, training and exam registration fees.

Yacht Chef 2 weeks
Full Payment £2,195
12 Nights Room (Optional)


You can secure your place on this course with a £250 deposit. Pay your balance 4 weeks before the start of the course.


Simply apply now to apply or book and pay for your course online.

Note: You will only be required to pay the £250 deposit now and the balance 4 weeks before the course starts by bank transfer.

Thank you!

We've received your application and one of our student advisors will be in touch at the earliest opportunity within our office hours. We are open 7 days a week from 9am to 5pm.

We look forward to speaking to you soon.

Please add our email address support@chefsacademy.co.uk to your email contacts.
Stay With Us

Student Accommodation

Residential Details
Customer Service Lady Shape

Our student advisors
are here to help...

Chefs Academy Courses

Female chef student making stir fry

Certificate in Culinary Arts

4 Weeks

A foundation course for new chefs. Gain the skills and confidence to start to cook professionally.

Student being awarded a diploma

Diploma in Culinary Arts

16 Weeks

One of the highest level culinary qualifications, our full-time diploma will launch your career as a skilled chef.

Smiling female student kneading dough

Diploma in Patisserie

14 Weeks

Specialise as a Pastry Chef learning the fine art of Patisserie from our expert Chef Tutors.