Nina, I think that you really cook well, but your best quality is that you are always in a good mood, even when you have to cut two kilo's of unions!!, cook for three days and clean the kitchen. Have a good and well deserved weekend.
Actually I was thinking if ms Nina can write a careerbook for those wanting to be yacht chef she brings so much knowledge experience as her videos show and there are so many pitfalls to where to go and what to avoid and would be a great starter for others .... A conversation picture book separate also more technical book manual for students or young chefs 😊 ....
Listen I’m in my 50s I cooked for the first part of my life, small places, casinos ,cafeteria style even some fine dining restaurants. I lived in Hawaii for 23 years and I cook there too, so you understand me when I say this girl has a very good repertoire of different cuisines and flavors and ingredients, it has to be very hard to come up with something different every day and still stay inspired and keep things fresh. I love the Poké bowl platter you made. I think I’m gonna go get some tuna and try to make that myself. Aloha!
Nina, I’m a 72yo man, living alone. My stomach and eyes are connected. I am now being told by my stomach that I have been in the wrong line of work all my life. That I should have arranged things so that you were doing the cooking rather than the klutz who is doing the cooking here at the moment (me) What a mouth-watering few days you’ve provided for the crew! That looks appetising, healthy, varied- what else could they want over the weekend? YUMMMO! I only recently found your channel, and I’m glad I did. Thank you
Always amazed at the variety & range of foods you cook. That's definitely one way to keep the crew from getting bored. My daughter wants to be a chef and I use your videos as an example of the kind of things she'll need to learn.
You amaze me every single time I watch your videos. You are always immaculately dressed, you shop for provisions, you cook and you clean. You are in great shape and are so athletic (nice handstand) and have a lovely personality. I will be so happy for you to get a fantastic boat to work on with some great help (like Tillie) I cooked for a boutique hotel for 10 years, retired then accepted a job cooking for a shelter which has it’s own challenges, trust me!! I cannot imagine doing what you do but you do it all so beautifully and effortlessly. Any ship would be lucky to have you as chef!
To go from cooking for a boutique hotel to a shelter sounds like quite a journey. Do you have a channel or website showcasing your experiences? It sounds fascinating.
@@carlrosenzweig1867 You may add to that having my own shop for 5 years before the hotel, and living in Germany for 6 yrs before moving back to the States 😳 No RUclips or podcasts - no time.
@@lollywenzel7276 When the time comes to slow down (at your discretion, and on your own terms one hopes), I hope you do consider sharing these adventures with the rest of us. I for one would be interested.
Nina - Question - Do you notice a difference in yacht crews looking for jobs, after many Russian boats reduced or eliminated crews..? Your videos are amazing from a technical point, and you are an AMAZING chef and person!
Of the world's yachts measuring longer than 131 feet, Russians own about 9%, according to a 2021 report from SuperYacht Times.According to data from The Superyacht Agency, it is estimated that there are over 4,500 crew who have been affected by the sanctions, this roughly equates to about 11 per cent of all superyacht crew across the entire fleet. So here you have it its like 10% so its not really that big of a difference...
@@johnair1 10% of all people in an industry losing their jobs would have an enormous impact on the job market of that industry -even if only half the people on those boats lost their job, that would likely double the number of people looking for one!
@@TheAnimystro Well i am sure there is an unofficial hiring process so that means that they will right be fed into this circle and the rest will get a job via one of the agencies. I am no saying its good or it is really bad i am just stating the facts here and leave my personal opinion out of it.
@@TheAnimystro and potentially push wages down as remaining owners may be able to barter those looking for jobs, offer a cheaper rate and get rid of the more expensive current crew.
Love this girl, what a machine…..I’ll tell you what if you were ever lazy in your department it would show up immediately. These people can work. Love the ethic and support they show.
Every time I see a video vlog from you Nina I enjoy how you arrange and do everything. It pleases me as a chef that someone takes so much pleasure in the work she does, especially in the private yachting world.
Questions for your q&a video: 1. Whether at shipyard or sea do you have power constraints like are you told you can't use the ovens maybe because it takes too much power and it's needed for other things? 2. Are you your own independent contractor that you have to put your resume out to owners or captains? 3. If you have crew leftovers like salad with dressing on it, do you throw it away or is there a trick to making it stay fresh and not soggy? I also really like how you gave us the recipe for quick and easy muffins! Definitely trying it!
Thanks for showing the world what’s responsibilities are behind a Chef’s life while floating or on board the vessel, it was very nice you shared a recipe, it would be very kind of You if you share a recipe in every new video You make. I know after working long hours and working very hard( special cleaning ???) hope I am not asking for more. Nice to see You enjoying Your job. Cheers.
Semi-pro tip: when dealing with onions, get a small fan to blow across the onions and waft the fumes away. Worked great for my wife who is very sensitive and used to get to the state she couldn't see.
And after 5 years of my PhD studies I came across your videos and find them extremely soothing and hopeful for the finish part of writing my thesis. On the one hand your voice is so calming, on the other hand your precision, discipline and joy for what you do gives me hope...perhaps of enjoying life with a sharp edge routine after my intense studies. Thanks a lot from Colombia in South America!
I like it when you show the crew and what they do as well. Makes it a bit more interesting see more than just cooking. Don’t get me wrong here, I love watching you cook and make those gorgeous food delights, but add a bit of crew activities to break it up.
I was a stateroom attendant on a semi-private yacht back in college and I loved our chef. Be nice to those who prepare your food, is my motto. The chef rotated crew favorite dish on the crew mess. After a long day of deep cleaning staterooms between guests, I was tired, soar and dirty. My family favorite was in the rotation for that day, didn't know it until arrived at the crew mess. What a great moral booster. Do your crew members have any say or influence over their meal selections?
2 things to make onion prep easier, from a humble home cook who learns from other chefs here on RUclips. From J. Kenji Lopez-Alt (Not sure what video, but he's on RUclips and discusses this and many other food science topics): 1. Use the sharpest blade you can find. If you have to sharpen your knife beforehand it'll be worth it. 2. Cut the onion pole to pole (root to stem). The reason you cry is that onion cells contain volatile sulfur ( I think ) compounds that react with moisture in the air and you eyes, irritating them and causing you to cry. If you break fewer of these cells, you release fewer of these compounds. Having a sharp knife avoids crushing the cells, therefor not releasing the compounds. Cutting pole to pole also cuts parallel with the cell structure of the onion, again breaking fewer cells, and releasing fewer irritating chemicals.
I second this- as a home cook that uses lots of onions in the sofrito for pasta sauce, I also keep my knifes sharp and try to really slice through them with low pressure, to avoid pressurizing and tearing apart cells, therefore releasing the dreaded juice. Also, rinsing them with cold water after peeling the skin helps a bit not to distribute juice- and the stem should be kept until the bitter end...
I love,love,love you! I read all the comments and multiplied them by 10. Such high praise. I’ve watched all your posts at least 3 times. Super entertaining and a brilliantly creative chef. I think your full time job should be replacing chefs for vacations, maternity leave etc. We’d (and you) get new ships and locations, the old chefs would get a spotless clean kitchen and to relax for whatever reason they need time off. In addition the crew would get new and exciting recipes which all look delicious. A win for everyone! Keep posting! I think your cooking makes me think of eating “cleaner (more organic/fresher)” foods. Thank you!
I found your channel two weeks ago and I fell in love. You're amazing, very skilled and you have incredible energy. You can see that you love your work. Subscription from me.
Your breadth of different dishes is super impressive! How often do you experiment with new menu items, and are the crew meals the time to get creative, or do you have time to more or less "workshop" new things outside of all the regular cooking?
I love your cooking videos! They give me ideas and inspiration of things I can cook at home, especially when I don’t feel like cooking 😊 Please make more!
I’m tired from watching you. You’re a amazing chief. I would love to try your cooking. Love the videos. I learned a lot about a yacht chief. Enjoy watching you cook. It doesn’t hurt that the chief is so beautiful!
Just wanted to say how I enjoy your videos Nina! You show the hard work and planning that goes into preparing meals for the clientele and crew being a yacht chef. Amazing to be able to have so many incredible destinations as your work place over the course of time. Your cooking and preparations always look delicious!
If I had a super yacht, the first thing I would install would be you in the kitchen / galley - and not just for your cooking…….your great / infectious attitude and lovely smile…
I worked as a cook for 5 years and really been enjoying your videos....you are good at cooking and have a great attitude ...need an open kitchen there, on the deck maybe, or better yet a tv show
I’ve been college cross training baking an kitchen management. Taught 4 H kids for over 22 years. People and businesses have tried to hire me. Do to you blindness , HR didn’t want me. My training that I took while in college I couldn’t see 2 inches in from of my nose. Now at 71 in October. I still show new folks how to make many types of jam.. I enjoy watching you.
Loved seeing you working your magic again. So many accolades in these comments and you deserve it. Loved your editing and music choices. Can’t wait to see you again.-Chris
Cabinets for my home kitchen reno are purchased. Demo to follow. I adore the placement of that dish machine. Spice cabinet right in front of prep counter is glorious.
Another excellent video. I’m always interested when you talk about the uniqueness of being a chef on a ship, such as the storage requirements. While in the shipyard will most yachts retain a full crew? I would also love to hear about any differences between the cooking tools and appliances on a ship vs in a restaurant.
It all looks great. I am in awe of the amount of planning and energy you have. I struggle for the two of us twice a day as we don't have a cooked lunch.
I'm glad you're back, really loved the videos before you had to take them down and this is a return to form. I hope you get some more work on a yacht (not in dock) and they let you film, it was amazing to watch.
Love your vids and all the cooking! Would love to see you outline the menu before you cook it all, or run through the weekend food options at the end?!
I am captain, crew and chef aboard my boat. I love watching you whip something up from scratch. Obviously, I need to work on my meal planning. Carry on, love your channel.
I'm cooking food while watching Nina cook food, I feel so meta. A trick I always used to avoid crying while cutting a lot of onions, is to peal the onions whole and put them all in a cold water bath (add some ice if it's very hot in the kitchen). Then cut one onion at a time, making sure you always face the cut side of the onion downwards on the chopping board. After cutting the onion, put it in a bowl and place a lid on top. The reason why this helps is you avoid all the onion fumes that comes from pealing and cutting the onions. But the more often you cut onions, the more your body gets use to it, so really the best solution is just to make a lot of onion soup lol Q: Where do you picture yourself working as a chef, once the galley chapter comes to an end?
The only way I've found to avoid weeping while chopping onions is to wear my contacts vs glasses and I have no problems! Wear my glasses and I am a soggy mess halfway through the first onion. Not particularly helpful for those with perfect vision but it works for me. I'd love to see your menus- so inspiring in the variety and scope!
This is a tremendous amount of work not even counting the video congratulations on a job well done and keep up the good work. Wishing you well in the future, thank you for making these videos! ☺
Its funny, i was just going to say the same as the last comment! Nina you do a fab job and your presentation is so well done. I know there is a tremendous amount of work in cooking, but boy you do some fantastic stuff.....
I just discovered your channel amd binged sooo many episodes. You are easily the most beautiful and talented human i have discovered on the Internet in a multitude of ways! What an amazing channel and incredible content. You should have a million subs in no time.
I just saw your channel on my you tube feed. I have been watching sailing videos so your channel must have fit there algorithm. You are breath of fresh air,so positive which the world needs more of right now! I am a foodie. I am a retired corporate pilot ,flew chatters around the world so I viewed the same bodies of water only from fight level 450 dealt with the same type of guests as you do. The crew and the plane always stayed with guests so I was able to visit many wonderful places and eat wonderful food. I am late to your party and you most likely have shared more about Christian, I would love know about him like what is his role on the boat and are able to be on then same boat? I have been to Australia many times I love your country the people are so friendly! ps: I live in Appomattox County Virginia USA, Frank
Who else L.O.V.E.S. Ninas Channel? I always get so excited if you upload. I enjoy every video of yours!🍀❤️🤗
Yes! Love her!
Nina, I think that you really cook well, but your best quality is that you are always in a good mood, even when you have to cut two kilo's of unions!!, cook for three days and clean the kitchen. Have a good and well deserved weekend.
Please do your own cook book. Every single meal looks absolutely stunning.
I concur.
Me toooo!
Actually I was thinking if ms Nina can write a careerbook for those wanting to be yacht chef
she brings so much knowledge experience as her videos show and there are so many pitfalls to where to go and what to avoid and would be a great starter for others ....
A conversation picture book separate also more technical book manual for students or young chefs 😊 ....
Ahahah
As a chef of 25 years both CIA and FCI graduate your amazing!! You deserve a Michelin star restaurant of your own
Listen I’m in my 50s I cooked for the first part of my life, small places, casinos ,cafeteria style even some fine dining restaurants. I lived in Hawaii for 23 years and I cook there too, so you understand me when I say this girl has a very good repertoire of different cuisines and flavors and ingredients, it has to be very hard to come up with something different every day and still stay inspired and keep things fresh. I love the Poké bowl platter you made. I think I’m gonna go get some tuna and try to make that myself. Aloha!
Nina, I’m a 72yo man, living alone. My stomach and eyes are connected. I am now being told by my stomach that I have been in the wrong line of work all my life. That I should have arranged things so that you were doing the cooking rather than the klutz who is doing the cooking here at the moment (me) What a mouth-watering few days you’ve provided for the crew! That looks appetising, healthy, varied- what else could they want over the weekend? YUMMMO! I only recently found your channel, and I’m glad I did. Thank you
Awesome!
Just baked the pear muffins and they were fabulous. Please include more recipes and cooking insight.
You make it look so easy, I wish you would make a crew chef cook book .
Yes that would be great. Cheers.
Totally agree - instant bestseller
You are just simply a cooking machine..that Friday routine is insane !
The amount of work you get through in a week is staggering!
Always amazed at the variety & range of foods you cook. That's definitely one way to keep the crew from getting bored. My daughter wants to be a chef and I use your videos as an example of the kind of things she'll need to learn.
You are an amazing chef!
I can see how that can be exhausting.
Your presentations are beautiful and creative.
It shows that you love what you do!
Love that you threw in a recipe….all of us are not chefs (or cooks), but love your channel and like to cook….Thanks
And it was an easy one. Seemed so much simpler than a recipe from a book!
@@agirlandherpassport simple is good….I like 5 ingredients or less…lol…Thank you again…..
I love this RUclips channel so good and god bless her lovely soul
You amaze me every single time I watch your videos. You are always immaculately dressed, you shop for provisions, you cook and you clean. You are in great shape and are so athletic (nice handstand) and have a lovely personality. I will be so happy for you to get a fantastic boat to work on with some great help (like Tillie)
I cooked for a boutique hotel for 10 years, retired then accepted a job cooking for a shelter which has it’s own challenges, trust me!! I cannot imagine doing what you do but you do it all so beautifully and effortlessly. Any ship would be lucky to have you as chef!
To go from cooking for a boutique hotel to a shelter sounds like quite a journey. Do you have a channel or website showcasing your experiences? It sounds fascinating.
@@carlrosenzweig1867 You may add to that having my own shop for 5 years before the hotel, and living in Germany for 6 yrs before moving back to the States 😳 No RUclips or podcasts - no time.
@@lollywenzel7276 When the time comes to slow down (at your discretion, and on your own terms one hopes), I hope you do consider sharing these adventures with the rest of us. I for one would be interested.
Nina - Question - Do you notice a difference in yacht crews looking for jobs, after many Russian boats reduced or eliminated crews..? Your videos are amazing from a technical point, and you are an AMAZING chef and person!
Of the world's yachts measuring longer than 131 feet, Russians own about 9%, according to a 2021 report from SuperYacht Times.According to data from The Superyacht Agency, it is estimated that there are over 4,500 crew who have been affected by the sanctions, this roughly equates to about 11 per cent of all superyacht crew across the entire fleet. So here you have it its like 10% so its not really that big of a difference...
@@johnair1 10% of all people in an industry losing their jobs would have an enormous impact on the job market of that industry -even if only half the people on those boats lost their job, that would likely double the number of people looking for one!
@@TheAnimystro Well i am sure there is an unofficial hiring process so that means that they will right be fed into this circle and the rest will get a job via one of the agencies. I am no saying its good or it is really bad i am just stating the facts here and leave my personal opinion out of it.
@@TheAnimystro and potentially push wages down as remaining owners may be able to barter those looking for jobs, offer a cheaper rate and get rid of the more expensive current crew.
@@xr6lad they get what they pay for. one way or another...
Love this girl, what a machine…..I’ll tell you what if you were ever lazy in your department it would show up immediately. These people can work. Love the ethic and support they show.
Use a small fan on the table on your left or right while chopping onions. I use a battery operated cheap fan and no tears while onion chopping
Loving the randomness of doing the handstand! 🤣👍
Your positive energy always brightens my day, Thank you
After watching for several months all I can say is this little woman can cook one hell of a storm up! She is the best! Watch out for her! 👍👍👍😎🇨🇱
Every time I see a video vlog from you Nina I enjoy how you arrange and do everything. It pleases me as a chef that someone takes so much pleasure in the work she does, especially in the private yachting world.
Questions for your q&a video:
1. Whether at shipyard or sea do you have power constraints like are you told you can't use the ovens maybe because it takes too much power and it's needed for other things?
2. Are you your own independent contractor that you have to put your resume out to owners or captains?
3. If you have crew leftovers like salad with dressing on it, do you throw it away or is there a trick to making it stay fresh and not soggy?
I also really like how you gave us the recipe for quick and easy muffins! Definitely trying it!
Chef Nina. this was super thank you for letting us all see how it works. Grand Vid...
you're a gem....... who wouldn't hire a happy chappy. bless ya.
Thanks for showing the world what’s responsibilities are behind a Chef’s life while floating or on board the vessel, it was very nice you shared a recipe, it would be very kind of You if you share a recipe in every new video You make. I know after working long hours and working very hard( special cleaning ???) hope I am not asking for more. Nice to see You enjoying Your job. Cheers.
Semi-pro tip: when dealing with onions, get a small fan to blow across the onions and waft the fumes away. Worked great for my wife who is very sensitive and used to get to the state she couldn't see.
For me with the onions also not breathing through my nose helps a lot! might be additionally helpful
And after 5 years of my PhD studies I came across your videos and find them extremely soothing and hopeful for the finish part of writing my thesis. On the one hand your voice is so calming, on the other hand your precision, discipline and joy for what you do gives me hope...perhaps of enjoying life with a sharp edge routine after my intense studies. Thanks a lot from Colombia in South America!
Wow, thank you! Good luck, you are crushing it.
I watch your content for hours, I really enjoy the opportunity to see the bts of what a yacht chef does. 👍🏽👍🏽
My hubby and I love your content and lifestyle! To live at sea--dynamic, challenging, rewarding, adventure, sublime--a life well lived! 🌺♋️🧘♂️🌿
I love watching the crew meal preps a lot more. Especially the Friday weekend prep to inspire my own meal prep ideas
My favorite part of your videos is how creative you are. Like POKE BOWLS as platters? It’s so smart
I like it when you show the crew and what they do as well. Makes it a bit more interesting see more than just cooking. Don’t get me wrong here, I love watching you cook and make those gorgeous food delights, but add a bit of crew activities to break it up.
Life is good when you can do a handstand. And onions make me cry too. 😢
I love watching you prepare and cook the food, but WOW Nina that was a great handstand!!!
Happy Sunday All! Thank you Nina for this new video and the Muffin Recipe.
Loved how you did the one-handed egg break without making such a deal out of it. The food looks amazing, as usual.
I was a stateroom attendant on a semi-private yacht back in college and I loved our chef. Be nice to those who prepare your food, is my motto. The chef rotated crew favorite dish on the crew mess. After a long day of deep cleaning staterooms between guests, I was tired, soar and dirty. My family favorite was in the rotation for that day, didn't know it until arrived at the crew mess. What a great moral booster. Do your crew members have any say or influence over their meal selections?
I admire your work ethic it seems as if you really enjoy what you do. Thank you very much for spending time with us.
Loved it. Respect how you cope with the workload… and food😀👏
2 things to make onion prep easier, from a humble home cook who learns from other chefs here on RUclips. From J. Kenji Lopez-Alt (Not sure what video, but he's on RUclips and discusses this and many other food science topics):
1. Use the sharpest blade you can find. If you have to sharpen your knife beforehand it'll be worth it.
2. Cut the onion pole to pole (root to stem).
The reason you cry is that onion cells contain volatile sulfur ( I think ) compounds that react with moisture in the air and you eyes, irritating them and causing you to cry. If you break fewer of these cells, you release fewer of these compounds. Having a sharp knife avoids crushing the cells, therefor not releasing the compounds. Cutting pole to pole also cuts parallel with the cell structure of the onion, again breaking fewer cells, and releasing fewer irritating chemicals.
I second this- as a home cook that uses lots of onions in the sofrito for pasta sauce, I also keep my knifes sharp and try to really slice through them with low pressure, to avoid pressurizing and tearing apart cells, therefore releasing the dreaded juice.
Also, rinsing them with cold water after peeling the skin helps a bit not to distribute juice- and the stem should be kept until the bitter end...
Hello, always nice to see yet another of youre videos :)
Nina makes super yacht world Exciting, educational, entertaining and very, very fun for ordinary people. Thank you so much, Nina.
I love,love,love you! I read all the comments and multiplied them by 10. Such high praise. I’ve watched all your posts at least 3 times. Super entertaining and a brilliantly creative chef. I think your full time job should be replacing chefs for vacations, maternity leave etc. We’d (and you) get new ships and locations, the old chefs would get a spotless clean kitchen and to relax for whatever reason they need time off. In addition the crew would get new and exciting recipes which all look delicious. A win for everyone! Keep posting! I think your cooking makes me think of eating “cleaner (more organic/fresher)” foods. Thank you!
I use a small rechargeable fan to lightly blow across the onions as I’m chopping. No more burning eyes. Loving your channel!
Nina you are the ultimate pocket rocket ! Boy do you get some work done and all,the food looks bang on .
I think the crew is lucky to have you cooking for them!
Can you discuss the cleaning practices and schedule? Always spotless in there, would love to know how you do it!
I found your channel two weeks ago and I fell in love. You're amazing, very skilled and you have incredible energy. You can see that you love your work. Subscription from me.
Your breadth of different dishes is super impressive! How often do you experiment with new menu items, and are the crew meals the time to get creative, or do you have time to more or less "workshop" new things outside of all the regular cooking?
I love your cooking videos! They give me ideas and inspiration of things I can cook at home, especially when I don’t feel like cooking 😊 Please make more!
I’m tired from watching you. You’re a amazing chief. I would love to try your cooking. Love the videos. I learned a lot about a yacht chief. Enjoy watching you cook. It doesn’t hurt that the chief is so beautiful!
Just wanted to say how I enjoy your videos Nina! You show the hard work and planning that goes into preparing meals for the clientele and crew being a yacht chef. Amazing to be able to have so many incredible destinations as your work place over the course of time. Your cooking and preparations always look delicious!
What a positive lift up person you are. Enjoy all of your videos.
you work so hard, it's amazing to see. and you put so much effort into crew's food, they're getting a royal treatment
You are amazing! You can plan and cook all that delicious food in large quantities, and clean up after all by yourself! Incredible!!
Hi Nina! Great to see you again. Wow, what a busy video. Nicely done. Thanks!! 👍 ;)) ❤
Beautiful, you do some amazing work! Now I got to go take a nap after watching all that. Play through.
What incredible spreads you prepare for the crew! Lucky them! Dipping your knife blade in warm water as you cut onions can lessen tears. 💛💙
The crew must be REALLY happy with this variety of food. I am jealous.
If I had a super yacht, the first thing I would install would be you in the kitchen / galley - and not just for your cooking…….your great / infectious attitude and lovely smile…
it is just art, honestly pure art what you do
I worked as a cook for 5 years and really been enjoying your videos....you are good at cooking and have a great attitude ...need an open kitchen there, on the deck maybe, or better yet a tv show
I’ve been college cross training baking an kitchen management. Taught 4 H kids for over 22 years. People and businesses have tried to hire me. Do to you blindness , HR didn’t want me. My training that I took while in college I couldn’t see 2 inches in from of my nose. Now at 71 in October. I still show new folks how to make many types of jam.. I enjoy watching you.
You are the real Desl. Coming after you when I get my yacht. Joe your contract is breakable! Love your work and most of all your attitude. Bear 🐻
You are very good chef who is very
well organized and perform every
task with perfection.
Loved seeing you working your magic again. So many accolades in these comments and you deserve it. Loved your editing and music choices. Can’t wait to see you again.-Chris
Cabinets for my home kitchen reno are purchased. Demo to follow. I adore the placement of that dish machine. Spice cabinet right in front of prep counter is glorious.
Impressive handstand! The food looks awesome! You're amazing!!! Love from Vermont
As ever the food looks stunning, and the hand stand gets a 10.
Who temps for you when you're temping for someone.
It's temps all the way down.
Nina,
Use sweet onions. You will never cry again😂
You removed my comment calling out a scammer impersonating you but didn’t remove his comment. Masterful RUclips management 🤦♀️
Nina, great video as always! I understand that this is a temporary situation for you. I doubt the crew will let you leave after tasting your food!
Another excellent video. I’m always interested when you talk about the uniqueness of being a chef on a ship, such as the storage requirements. While in the shipyard will most yachts retain a full crew? I would also love to hear about any differences between the cooking tools and appliances on a ship vs in a restaurant.
As always congratulations for the magnificent video, I love to see them, you are a magnificent professional in the kitchen, and always give joy,
It all looks great. I am in awe of the amount of planning and energy you have. I struggle for the two of us twice a day as we don't have a cooked lunch.
That handstand was impressive
I'm glad you're back, really loved the videos before you had to take them down and this is a return to form. I hope you get some more work on a yacht (not in dock) and they let you film, it was amazing to watch.
Love your vids and all the cooking! Would love to see you outline the menu before you cook it all, or run through the weekend food options at the end?!
That is one busy lady ... great work and thanks for the very interesting perspective on live aboard yacht life.
Love the kitchen and the food production is fascinating.
I am captain, crew and chef aboard my boat. I love watching you whip something up from scratch. Obviously, I need to work on my meal planning. Carry on, love your channel.
You are amazing, I hope you find a permanent position, so you can get on with cooking for your own crew! Hugggggggggs Auntie Donna!
Thank you for the recipe chef! Love these videos. Please keep em’ coming 😍
You are a hero, pure and simple. Well done
respect for the work you do
I'm cooking food while watching Nina cook food, I feel so meta.
A trick I always used to avoid crying while cutting a lot of onions, is to peal the onions whole and put them all in a cold water bath (add some ice if it's very hot in the kitchen). Then cut one onion at a time, making sure you always face the cut side of the onion downwards on the chopping board. After cutting the onion, put it in a bowl and place a lid on top. The reason why this helps is you avoid all the onion fumes that comes from pealing and cutting the onions. But the more often you cut onions, the more your body gets use to it, so really the best solution is just to make a lot of onion soup lol
Q: Where do you picture yourself working as a chef, once the galley chapter comes to an end?
My advice as a skipper: Go outside and slice them with your back to the wind. The wind will blow away the onion fume.
@@wjhann4836 Yes, when all the onions blown into the ocean you don't have to worry about it haha
I liked how you work beautifully and very neat everything looks great🤪🤪🤪♥️♥️
You are truly 😎. Hats off to amount of effort you put in everyday.
Always love your videos chef!
The only way I've found to avoid weeping while chopping onions is to wear my contacts vs glasses and I have no problems! Wear my glasses and I am a soggy mess halfway through the first onion. Not particularly helpful for those with perfect vision but it works for me. I'd love to see your menus- so inspiring in the variety and scope!
Put a bowl of water beside you when cutting onions.
Wet a paper towel and put it next to the cutting board while cutting onions. It will keep you from tearing up. Great videos, keep them coming!
This is a tremendous amount of work not even counting the video congratulations on a job well done and keep up the good work. Wishing you well in the future, thank you for making these videos! ☺
Weather for show I love your cooking I love you how well you have produced this.
Please keep making videos, I love watching your yachty cooky life. Hi from the Central Coast NSW.
Love the cupcake recipe. Used it every week for a family of 4.
Its funny, i was just going to say the same as the last comment! Nina you do a fab job and your presentation is so well done. I know there is a tremendous amount of work in cooking, but boy you do some fantastic stuff.....
I just discovered your channel amd binged sooo many episodes. You are easily the most beautiful and talented human i have discovered on the Internet in a multitude of ways! What an amazing channel and incredible content. You should have a million subs in no time.
love your videos. Its so interesting watching what goes into feeding the crew. The food you make them looks so good too!
I just saw your channel on my you tube feed. I have been watching sailing videos so your channel must have fit there algorithm. You are breath of fresh air,so positive which the world needs more of right now! I am a foodie. I am a retired corporate pilot ,flew chatters around the world so I viewed the same bodies of water only from fight level 450 dealt with the same type of guests as you do. The crew and the plane always stayed with guests so I was able to visit many wonderful places and eat wonderful food.
I am late to your party and you most likely have shared more about Christian, I would love know about him like what is his role on the boat and are able to be on then same boat?
I have been to Australia many times I love your country the people are so friendly!
ps: I live in Appomattox County Virginia USA,
Frank
I like Polka music. A million thanks for keeping me entertained. St. Paul Minnesota.