ONBOARD Magazine Spring 2018

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
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 frontof-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
36 | SPRING 2018 | ONBOARD