Is Budgeting Bollocks?

Even in the luxury industry, a chef can't do without budgeting, but many see it differently.

 

In the services of billionaires, the costs are slashed. As a chef for multimillionaires, I have to think just as professionally and with the wealth of my boss I have to budget just like in any other job in the world.

More and more owners of yachts and chalets, charter guests are taking a closer look at the bills and the menus, because fraud and waste occur very often, the APA is gladly slaughtered like a chicken, and the parts are divided among in many direcctions.

I had a regular guest in our chalet in Courchevel1850, who wanted a clear menu design and an overview of the costs. Clarity. Daily menu arrangement to estimate costs. Millionaires want to know if you are honest.

The word economize means not stinginess or distrust.

"The boss has enough money anyway." That is presumptuous and disloyal. I have to do my job to the best of my knowledge and belief

At the end of the day it doesn't help that my food triumphed, but the way to get there was as expensive as 'Avatar' and my waste is higher than the Las Vegas light bill. "

As a good, loyal chef, I also have to be able to handle a budget in the luxury industry that meets the basic costs policy of a yacht / villa.

Us chefs, who were trained in the classic gastronomy, sometimes get a shock on luxury yachts of billionaires, how monthly sums of money are wasted.

The jungle of confusing inventories that I have experienced over the course of my time as a yacht galley chef / Villachef / Chalet Chef was devastating. Incorrect purchases not claimed, stocking up on storage and space blocking provisioning, nothing optimized, so that in the end a lot had to be thrown away so that new goods for new charters for the boss trip find an orderly place again. 

A yacht galley must be clearly and practically managed, like a somewhat larger household, because otherwise you can easily go overboard with menu planning and the Charter  APA Advance Provisioning Allowance.

But it gets difficult because the functionality of the galley often leaves no room for simple planning. Turn around times are short, on charter without the necessary sleep etc. Optimization is tough, but still the order of the day.

Why did I find 150 liter pots in a small yacht galley? Why 20 different baking trays? Why an industrial vacuum machine larger than a yacht cabin? Why 22 pans? Tools for 4 chefs in a Sole Chef Galley. Why did I find 14 liters of oyster sauce, 18 liters of soy sauce, 29 liters of balsamic vinegar, 4 kg of black pepper and 8 kg of quinoa on 55 m yachts, with no inventory in a bilge? Some summer yachts' dry stores are overcrowded as if the boat wanted to escape a nuclear disaster and shopping would soon be impossible.

As a chef, you learn basic budget training, inventory and inventory management. Clear. Logical. And unfortunately when I travel around the world in the hotel restaurant and luxury yacht industry, we experience a lot of waste. Money lost because panic shopping was done with the excuse that the boss is a multi-billionaire.

Cooking without a budget is a luxury that we cannot allow ourselves in the luxury industry.

It's insulting to waste because our boss is a millionaire. Don't take advantage of anyone for their wealth, on the contrary, I have to make sure the numbers are right, in every shop I work for: whether I work in a pub, cater a children's birthday party, or cook for a millionaire. Even though my boss is a king and a billionaire, I am loyal and do not feed the crew with kobe beef, lobster and caviar to become popular.

 

Controlled inventory and verifiable consumption are required from me. I have to cook well and healthily from basic foods, there is luxury for the guests. We were hired to work, not to eat better than the guests.

The crew has to be well taken care of, but the frills, sweets, various drinks and milk types often go too far, considering that a yacht is constantly changing personnel and every new crew member comes up with new wishes and products, based on personal preferences that they don't even get fulfilled at home. Nonsense. Budgeting in this part, too.

 

How can I balance a food and drink out in the following:

A total of a daily yacht provisioning budget per Crew member is on 10 Euros, BUT: the drinks, snacks are already minimum 4 Euro per day per Crew member. That means I suppose to cook on a 6 Euro basis, organic, rich, variety etc.

Good cooking, fine serving, most of us can do that, that's the most important thing, but the combination of good kitchen management and fine dining for everyone on board is what matters. As a top chef on a mega yacht with a salary of 8 k euros a month, I have to be worth it, because I calculate and thus save my boss unnecessary costs and save the world wastage.

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