Cooking is Robin Besnard’s passion, and he’s sure of at least one reason why. “Naturally, I am passionate. After all, I am French,” says the 38-year-old head chef aboard the 197-foot (60-meter) Benetti Formosa. Besnard says his cooking is entwined with his personality. His dishes are informed by his moods.

“If I wake up with lots of energy on a beautiful, sunny day, I will immediately go for Italian food. Ravioli and other pastas trigger happiness for me,” he says. “If I am in a bad or bitter mood, I will make something that is spicy such as Indian or Thai food. And, if I am in love, I will make a cake or sweets.”

Frenchman Robin Besnard, who has been with Formosa for six years, was promoted to head chef after three years.  

Frenchman Robin Besnard, who has been with Formosa for six years, was promoted to head chef after three years.  

All of those skills help him to succeed as a professional chef aboard a charter yacht, where it’s important to be adaptable and make anything that is required.

“We are here to please,” he says. “We get our preference sheets from charter management, and we know what provisions we have to have on hand should there be dietary requirements or special requests.”





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