Cooking up a storm
Bianca Blohm talks to Frances and Michael Howorth and explains why she is hunting for that perfect chef’s position
Why did you join the superyacht industry? My step brother has been in the industry since I was about 16, so the seed was planted years ago. When I decided to make hospitality my industry of focus, it made sense to do it on a 7-star floating hotel.
What was your first superyacht and when did you join her?
Tsumat, I joined her in October 2016.
Who is helping you find your next dream job and why did you choose them to help you? I like those agencies that focus on chefs or have a dedicated agent working with chefs such as Helen at YPI Crew. It’s important to have a focused approach as job hunting can be pretty overwhelming and it’s also important to find connections with the agents you work with – at the end of the day you are both helping each other achieve your goals.
Can you describe your perfect dream job? Sous chef on a 60+ m, world-travelling yacht, focusing on crew food and assisting the head chef with guest food.
Where would you like your next yacht to be based and why?
Ideally it’s a true travelling vessel that goes off the beaten track and is never based anywhere for too long. As a chef the more opportunity for me to learn about food from different cultures, the better I will like it.
What would be your must have luxury item in a galley and why?
Blast chiller. You can do everything else without equipment if needed, although not ideal, but blast chillers save lots of time.
What is your favourite restaurant or bar in the Mediterranean and why is it special? That would have to be ‘Jan’ in Nice. Chef Jan is the first South African chef to get a Michelin Star and tasting his fusion of South African and French cuisine was incredibly inspiring not to mention delicious.
Which is your favourite Mediterranean shop and why do you like it?
I love all of the fresh produce markets in the Mediterranean, but my favourite so far is La Boqueria in Barcelona because of its
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size and variety of produce available. The wonderful cafes spread around the outside where you can snack on delicious seafood are the added bonus.
If you could recommend a Mediterranean catering supply service to another Chef what would it be?
I have enjoyed working with a company called Just Provisions who provide a great online platform that simplifies the process. Chefs are able to preload lists for crew, guests, dry stores and even cleaning products, and then easily adjust and order with the click of a button.
What is your favourite comfort food? Blohm family scrambled eggs – crispy bacon lardons folded through light fluffy eggs.
What was the last meal you cooked for yourself because you really wanted to? Smoked paprika and sweet basil sourdough French toast.
What makes you stand out as a potential superyacht chef?
My diverse background. I don’t come from formal culinary training or restaurant kitchens, I started in the industry as a stewardess with 10 years’ of strong front- of-house experience. I took an opportunity to cover a chef on a temporary job and the crew encouraged me to consider becoming a chef because they really enjoyed my food. I’m incredibly grateful to still receive messages from crew on both my previous boats about how much they miss my food. That includes the South African men missing a good steak or the vegans who miss my mushroom and cashew cream pasta. I find great joy in cooking and seeing people enjoy their meal. As a chef it doesn’t make a difference if they are crew or owners.
If you could wave a magic wand and could transport yourself to anywhere in the world right now where would that be and why? Hawaii – Sunshine, Surf and a bowl of Poke
What’s the most curious request you have been asked as a chef?
To produce a sugar, dairy and alcohol free tiramisu! That’s just not right.
What is your most memorable food moment?
My father definitely inspired my love for food which includes baking bread and perfecting our family style scrambled eggs. I remember him letting lobsters run loose on the kitchen floor when I was about 4 years old. As an adult, the first time I ate truffle, is truly memorable. I tasted a delicious truffle and mushroom ravioli and my mouth still waters when I think about that meal.
QUICK FIRE QUESTIONS
Are you a morning or night time person? Night time
What was the last film you saw? The Greatest Showman
Where in the world, would you like to live? Somewhere tropical
What is your favourite style of cuisine? Mediterranean fusion
What would your last supper be? A truffle omelette
3 dream dinner party guests? Heston Blumenthal, Judy Dench and Emma Watson
What are your favourite clothes? Does my swimming costume count?
Where would you most like visit? Japan or Noma in Copenhagen
What sport do you like to watch? Swimming and Waterpolo
What is your Nickname? B or Bbop
What is your best childhood memory? Swimming training at 6am in a tidal pool
What superpower would you like? To breath underwater
Do you have any pet peeves? The sound of chewing
What’s your most treasured possession? My passport
What have you done spontaneously lately? A week exploring Budapest, booked two days before I arrived
What is your biggest regret to date? Not studying food science at university
What’s your guilty pleasure? Butter and cream in scrambled eggs
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