Host Academy: Pre-Course Preparation Guide

Quality. Delivered. Together.

Host Academy is Quarterdeck’s intensive host training programme. Over the course of one week, you will learn to cook and serve full charter-style meals for a group of fellow students, take part in lectures and demos led by experienced instructors, receive daily coaching and feedback, and build the practical skills you need to work as a host on a real charter.

The course combines hands-on galley work with structured learning: lectures on topics from food safety and guest management to bread-making and plating, instructor demos, a mid-week plating competition, and individual debriefs throughout. You are expected to arrive as a capable cook. The week builds on that foundation; it does not establish it.

The guests you cook for during the week are your fellow Skipper Academy students. They are treated as paying charter guests throughout, which means the food, service and hospitality standards are exactly those of a real Quarterdeck charter. The environment is supportive, but the standard is genuine.

Read this guide carefully before you arrive. The students who get the most out of Host Academy are the ones who show up prepared: familiar with the menu, clear on the structure, and ready to cook from Day 1.

See you at the academy.

The Quarterdeck Team

The week at a glance

Friday (Day 0): Intro day.
Arrive, introductory lectures, icebreaker, role-split sessions. Group dinner together.

Saturday (Day 1): Provisioning day.
Full group shop, yacht check-in, safety briefings. First dinner on board.

Sunday to Thursday: Sailing each day.
Three services: breakfast at 08:00, snack at 11:00, lunch at 13:30, dinner at 19:00. Lectures and demos woven throughout. Daily Host of the Day rotation.

Friday (Day 7): Return to base. Final checkout procedures, then individual debrief with instructors. The course ends Friday afternoon. All students can sleep onboard Friday night. Friday evening: Students typically organise their own dinner. All students are invited, including those who did not pass.

Saturday (for students who pass): Quarterdeck Onboarding. Mandatory full day of lectures and meetings covering routes, invoicing, guest communication, and how Quarterdeck handles guest feedback. Lunch and dinner included. Free to attend, but accommodation must be booked independently.

Sunday: Earliest departure day. Do not book Saturday flights: if you pass, Saturday is a full Quarterdeck Onboarding day; if you do not pass, a rest day is strongly recommended.

Part I: What Is Host Academy

1. How the Course Works

Host Academy is an intensive training course that runs aboard Quarterdeck yachts at sea. It is structured around a real charter sailing route: the group departs from a base marina and sails to anchorages and port destinations across the week.

Throughout the week, host students cook and serve three meals a day for the group, including fellow Skipper Academy students who are treated as paying charter guests. In parallel, host instructors deliver lectures and demos, give individual and group feedback, run practical sessions (including a plating competition and bread lecture), and conduct formal assessment.

There is no separation between training and doing. The galley is live from Saturday evening. Lectures happen alongside the sailing schedule. Debriefs follow each service. By the end of the week, you have cooked dozens of meals at charter pace, received structured coaching throughout, and been assessed against the same 6-point criteria that determine your readiness for real charter work.

What makes Host Academy different from cooking school: Host Academy does not happen in a kitchen. It happens on a sailing yacht, in a real galley, moving between anchorages. The equipment is compact. The guests are at the table. The weather, the motion and the pace are all real. Cooking skill alone is not enough; galley management, timing, composure and hospitality all count equally.

2. Who This Course Is For

Host Academy is not a beginner course. You are expected to arrive with solid cooking fundamentals: confident knife work, an understanding of mise en place, the ability to cook carbs reliably for a group, and at least a working knowledge of warm sauce technique. If those things are not yet in place, Galley Academy is the right starting point.

The Galley Academy pathway

Galley Academy is the intended feeder course into Host Academy. Students who come through Galley Academy first arrive having practised the core techniques, cooked under time pressure in a group environment, and received structured feedback from an instructor. They are ready to focus on pace, service and the full charter experience.

If you are joining Host Academy without completing Galley Academy, you should be able to demonstrate equivalent cooking experience: professional kitchen work, catering or hospitality experience, or formal culinary training.

What you need to have in your hands before you arrive

Warm sauces: pan sauce from drippings, tomato sauce from scratch, hollandaise. Beurre blanc is a stretch goal worth attempting.
Carb control: pasta to al dente, rice by absorption, potatoes three ways (boiled, roasted, mashed). You can cook these reliably for a group.
Knife confidence: your knife does not slow your prep down. Clean dice, julienne, slice.
Mise en place: you write a prep list before you start cooking and follow it.
Food safety: temperature control, allergen awareness, cross-contamination discipline. Non-negotiable at charter standard.n.
Menu familiarity: you have browsed the full Quarterdeck Yacht Chef Cookbook and attempted several dishes at home before arriving.

3. The Week’s Schedule

The schedule below is the typical structure for a Host Academy week. Specific timings may shift based on sailing conditions, weather and route, but the shape of each day remains consistent.

Friday: Introduction Day (Day 0)

16:00: Introductory lectures begin. Course overview, introductions, context for the week. 17:30: Instructor arrival and formal introductions.
Evening: Icebreaker activity, then role-split sessions. Host session covers the meal rotation, the Host of the Day concept, and provisioning overview.
20:30: Group dinner together.

Saturday: Provisioning and Check-In (Day 1)

09:00: The whole group arrives at the marina. Skipper and host student teams meet to plan the day.
10:00: Host-only session: final meal plan review, provisioning list completion, briefing on the shop.
13:00 to 15:30: Group provisioning at the recommended local supermarket. Instructor-led store walkthrough.
15:30: Yacht check-in. Provisions loaded, galley stowed, instructor safety briefings for students.
Evening: First dinner service. Instructors lead; students assist and observe. This sets the visual and pace reference for the rest of the week.

Sunday to Thursday: Full Charter Days

07:00: Early start for the Host of the Day. Yacht tidy, galley set up, breakfast prep begins. 08:00: Breakfast served.
10:15: Snack prep begins (45-minute window).
11:00: Snack served.
11:30: Lunch prep begins.
13:30: Lunch served. Lectures and group sessions often run in the afternoon.
17:00: Dinner prep begins.
19:00: Dinner served (2 courses, plated).
After dinner: Galley reset, debrief with instructor.

Friday: Return to Base (Day 7)

Early departure for the base marina. Team breakfast cooked underway by all three hosts together. Host yacht skills assessment. Individual final debriefs with instructors. Friday afternoon is the end of the formal course.

4. Lectures and Learning

Host Academy is not purely a cooking rotation. A significant part of the week consists of instructor-led lectures, demos and workshops woven into the sailing schedule.

Early week sessions

Cleanliness, food safety and hygiene: standards that apply from your first meal.

Host briefings: how to brief guests before the week, at check-in, and before each meal.

Eggs lecture and demo: techniques including poached, Turkish eggs, omelette. A practical session on the yacht.

Pickling and condiments: quick pickles, preserved accompaniments, how to build a condiment that elevates a simple plate.

6 Assessment Criteria: instructors walk through exactly what they are assessing across the week.

Mid-week sessions

Guest management discussion and scenario questions: real situations from charter, including how to handle problems, complaints and the unexpected.

Meal plan assignment and dietary discussion: you plan a full charter week’s menu for a specific set of dietary requirements.

Strategic meal planning: how to structure a week’s menu so it builds, avoids repetition and stays within the provisioning budget.

Reprovisioning: a mid-week top-up shop.

Late week sessions

Bread lecture and demo: focaccia, naan and enriched doughs. Taught on the yacht; bread baked and served.

Crisis management: how to handle things going wrong onboard (equipment failures, spoiled food, difficult guests, safety incidents).

CPR and first aid: an external session. Practical and assessed.

Plating competition: all host students and instructors. You are given a set of ingredients and a time limit. Instructors judge on presentation, balance and creativity. This is competitive and a highlight of the week.

Come with questions: Every lecture and individual discussion is an opportunity to ask about things you tried at home and found difficult, dishes on the cookbook you are unsure of, or techniques you want to consolidate. The students who benefit most are the ones who arrive with specific questions, not blank notebooks.

5. Assessment: What Instructors Are Looking For

Assessment runs across the full week, not just at the end. Your instructors have 6 formal criteria they assess against, which they will walk you through on Sunday morning. In addition to the formal criteria, the practical reality is this: can you deliver meals your guests genuinely enjoy, consistently, while managing the galley cleanly, working well with your skipper, and staying composed under pressure?

What instructors notice

Consistency: one excellent dinner is interesting. Six consistent services are what earns a placement recommendation.

How you receive feedback: whether you apply notes from a debrief the next day. Instructors are watching for growth, not perfection on Day 1.

Galley discipline: a clean, organised galley throughout the day, not just at inspection.

Composure: everyone hits a service that goes sideways. Your response to that moment is one of the most observed things of the whole week.

Engagement between services: there is always something to be done on a yacht. Students who are active and present when they are not on duty are noticed.

The Friday debrief: At your final debrief, your instructor will give you a clear and honest outcome: whether you have passed and are ready to work on a professional Quarterdeck charter, or whether you are not yet ready. Quarterdeck wants every student to pass, but the interest of paying guests comes first.

Students who do not pass are still welcome to join the Friday evening dinner and to sleep onboard Friday night.

Quarterdeck Onboarding (students who pass): Students who pass are required to attend a full-day onboarding session on the Saturday after the course. This covers all operational details you need before your first charter: routes, invoicing, on-route communication with guests, how Quarterdeck handles guest feedback, and anything else you want to ask the management team. Lunch and dinner are included. There is no cost to attend, but you will need to book your own accommodation for Saturday night.

Part II: Meals and the Galley

6. The Meal Rotation

Host students rotate through the Host of the Day role each day. When it is your day, you are responsible for planning and leading all meals on your yacht: writing the prep list, briefing your team, managing the pass, and making sure every service runs to time.

When it is not your day, you are still part of the team. You assist with prep, plating and clean-down. You are never fully off duty during the day.

The Host of the Day in practice: The Host of the Day writes the prep list the night before or first thing in the morning. It goes up where the whole team can see it. It includes every task, in sequence, with time estimates and an oven schedule. Your instructor checks it before the kitchen goes hot. This is not a suggestion; it is the job.

7. Practice Meals and Solo Meals

Each host student receives one practice meal during the week. Every meal after that is a solo meal.

Practice meals

Your practice meal is designed to let you get familiar with the galley, the equipment and the rhythm of cooking onboard. It is also a baseline for your instructors.

You can ask instructors for help with anything, including recipes and technique. You can look up information. Instructors are actively coaching. This is your first meal, not your final one: it is expected to be imperfect.

Solo meals

Solo meals follow the same timing structure but with one important difference: you are on your own for all cooking and culinary decisions. You cannot ask for help with recipes or anything technical or culinary. The only help allowed is technical questions about the galley itself: how a specific piece of equipment works, where something is stored. Plan ahead before your meal slot begins.

Why the distinction matters: The transition from practice meal to solo meals simulates the real charter environment, where you are the only host on the yacht and there is no one to ask. The sooner you work as if the solo rules apply, the more useful your practice meal becomes.

8. Meal Timings and Rules

These timings are firm. They reflect what you will have on a real charter.

Meal timing rules: Full meals (breakfast, lunch, dinner): 2-hour prep window. Snacks: 45-minute prep window. Prepping ahead: you can start prep before your official window, but any time you spend prepping ahead is deducted from your 2-hour allotment. If another host needs the galley for their prep slot, the galley is theirs. Your prep pauses.

Breakfast rules

Breakfasts can be plated or served as a spread. At least one breakfast spread must be served across the week. Plated breakfasts must always include three components: a sweet element, a fruit option, and a yogurt option.

Dinner rules

Dinners are always two courses, plated. Plates go out together: all guests receive their course at the same time. A plate map for dinner is not optional. Sketch it before service begins.

9. Galley Standards

These standards are non-negotiable and apply from your first meal.

Hands clean before every service. No rings. Nails short and clean.
Never cook or serve in a bikini top. This is a safety issue, not a dress code.
The galley is tidy and organised at all times. Everything has a home. Produce and ingredients are never left cluttered on ledges or shelves.
You do not sit down to eat or relax until the galley is fully reset after service, all duties are done, and your fellow host has also finished their role.
Be respectful of other hosts' assigned meal slots. Their prep time is theirs. The galley is theirs during it.

Why these matter: Guests notice the galley. A tidy galley signals confidence and competence; a cluttered one signals the opposite, even if the food is excellent. And on a moving yacht, a cluttered galley is a safety hazard.

Cleaning beyond the galley

Empty the small bins into the main galley bin.
Clean the mirrors and wipe down sinks.
Clean the toilet pan with bleach or toilet cleaner, then flush through.
Sweep the floor with a dustpan and brush.
Clean the galley floor after every service.
Use antibacterial spray on table surfaces including the edges and underside.
Clean fridge seals daily: on a warm yacht they collect moisture, food residue and bacteria very quickly.
Seal everything in the fridge (tupperware, foil, ziploc bags).
Leave washed dishes to dry on a rack, then put them away as soon as they are dry.

Part III: The Charter Menu

10. How to Use This Section

The dishes below form the core of the Quarterdeck charter menu. Every recipe links to the Quarterdeck Yacht Chef Cookbook, where you will find the full method, ingredients and variations.

Your goal before Host Academy is to be familiar with the full menu. Browse the cookbook, read every section, and cook at least two dishes from each category. The dishes you have not yet cooked are the ones to ask about during the week’s lectures and individual discussions.

Minimum prep before you arrive: Cook at least two dishes from each section of the Yacht Chef Cookbook. Note what surprised you or where the technique was harder than expected. Those notes become your questions for the week.

11. Breakfast

Breakfast is served at 08:00. It is the first impression of every day and sets the mood for the group.

Turkish eggs: poached eggs on garlic yoghurt with brown butter and chilli. High visual impact. Demonstrated by instructors in the eggs lecture.

Eggs five ways: poached, scrambled, fried, boiled, omelette, for a group simultaneously. Timing is the whole skill.

Avocado toast variations: elevation comes from toppings and seasoning, not technique.

Overnight oats: prep the night before. Consistency and toppings make the difference.

Banana bread: baked in advance. One of the most appreciated items on a charter breakfast table.

Focaccia: dough made the previous evening, baked fresh for breakfast. Covered in the bread lecture.

Naan bread: quick, versatile, works for breakfast and lunch.

Yogurt, granola and fruit: assembly. Quality of ingredients matters more than technique.

Pastry board: sourced locally where possible, supplemented with homemade items.

Smoothies and fresh juice: important for dietary guests. Quick to execute.

Plated breakfast rule: Every plated breakfast must include a sweet component, a fruit option and a yogurt option. Plan all three before you start your prep window.

12. Snacks

Snack prep starts at 10:15. Snacks are served at 11:00. You have 45 minutes.

Hummus with crudites and flatbread: make hummus from scratch. Warm flatbread if time allows.

Bruschetta variations: quick, uses bread from breakfast.

Whipped feta with honey and nuts: simple, impressive, 10-minute prep.

Guacamole with chips: must be made fresh. Browns quickly once cut.

Caprese skewers: quick, visual, works for most dietaries.

Tzatziki with warm bread: make it from scratch. Drain the yogurt well or it will be watery.

Marinated olives and charcuterie: assembly. Source good product at provisioning.

13. Lunch

Lunch prep starts at 11:30. Lunch is served at 13:30. Guests are back from sailing or swimming and want something satisfying but not heavy.

Pasta (multiple variations): al dente, finished in the sauce, served immediately. Do not cook the pasta in advance.

Nicoise salad: classic and adaptable. Key technique: seasoning the tuna correctly.

Caesar salad with chicken: dressing made from scratch. The dressing is the whole dish.

Fish tacos: fresh and light. Key technique: grilling or frying the fish without drying it.

Rice bowls: versatile, works well for dietary variations. Master the rice first.

Greek salad with grilled protein: simple and reliable. Protein rotates (chicken, halloumi, prawn).

Soups (gazpacho, tomato): gazpacho served cold, benefits from being made the day before. Tomato served warm.

Bruschetta and focaccia board: works as a light lunch or shared starter. Bread from the morning.

Charcuterie and cheese: assembly. Presentation and product quality determine the result.

Know at least four sides you can pair with any main. Full side dish options are in the Yacht Chef Cookbook.

14. Dinner

Dinner prep starts at 17:00. Dinner is served at 19:00. Two courses, plated. This is the main assessed service of the day.

Starters

Burrata with tomato and basil: assembly. Dressing and seasoning are the techniques. Produce quality determines the result.

Prawn cocktail: sauce from scratch. Chilled properly. Freshness is non-negotiable.

Soup (pumpkin, carrot, tomato): make ahead, warm through to order, garnish at the pass.

Tuna tartare or ceviche: knife skills and seasoning. Work fast; acid cooks the fish quickly.

Caprese salad: quality of mozzarella and tomato determines the result.

Mains

Pulled pork: slow-cooked, starting in the morning. Pairs with rice, slaw, flatbread.

Sticky pulled beef: slow-cook, soy and ginger base. Dark, glossy, sauce-forward.

Pan-seared salmon with beurre blanc: high technique. Confident sauce work required. Skin must be crispy.

Grilled chicken thighs with salsa verde: reliable, works across most dietaries. Marinade the night before.

Lamb chops with roasted vegetables: fast cook. Requires confident pan management. Resting is critical.

Pasta with slow-cooked ragu: use a morning slow-cook as the base. Finish each portion in the pan.

Fish of the day: adapt to what is fresh at the local market. Pan-fry, grill or oven-finish depending on the cut.

Vegetarian main (risotto, stuffed peppers, frittata): always one strong vegetarian option. It must be as composed as the meat option.

Cutting meat against the grain: Every larger cut served to guests must be sliced against the grain: perpendicular to the muscle fibres, not parallel to them. Cutting with the grain produces tough, chewy slices even from a perfectly cooked piece of meat. Rest the protein for at least 5 minutes, identify the direction of the fibres, then cut across them. This applies to pulled pork, beef, chicken breast, lamb and pork loin. This will come up in debrief if you get it wrong.

15. Desserts

Dessert closes the meal. Make it before dinner service begins so it is waiting, not a scramble.

Chocolate mousse: make ahead, portion into glasses. Finish with cream and grated chocolate at service.

Panna cotta: set in the fridge overnight. Unmould at service.

Pavlova: meringue baked the previous evening. Assembled with cream and fruit at service.

Affogato: requires espresso or strong coffee. Fast to execute.

Fruit crumble: make ahead and reheat. Reliable.

Banana bread with ice cream: use leftover breakfast banana bread. Warm through.

Fresh fruit platter: works for all dietaries. Presentation is everything.

Part IV: Skills and Standards

16. Your Role as Host

On a Quarterdeck charter, the host’s role goes beyond cooking. You are responsible for the full guest experience from the moment guests board to the moment they leave: meals, service, hospitality and the atmosphere onboard.

Cooking is the foundation

Every guest expects the food to be excellent. That is the baseline, not the differentiator. What creates a 5/5 experience is the combination of great food and genuine hospitality: warmth, attentiveness, remembering preferences, and making guests feel genuinely looked after.

Behave as if you have paying guests onboard

Learn every guest’s name by Sunday dinner. Brief the menu before each service (two or three sentences per dish). Ask about dietary preferences and record them; check the list before every service. When something goes wrong in the galley, the guest should never know. Recover quietly. Between services, you are still part of the yacht: clean, prepare, be present.

The daily standard: The yacht is ready before the guests are up. Every morning, the host on duty tidies the yacht and resets the galley before the group comes on deck. You do not sit down to eat or relax until the galley is fully reset, all duties are done, and your teammate has also finished their role.

Table presentation

Use colourful, tasteful napkins. Set a dedicated tea, coffee and juice station at the side for breakfast, fully stocked before service. Fresh flowers from the market make a quick, inexpensive centrepiece that guests notice and remember. Keep the table clear between courses.

Plating

Three colours minimum on every plate. If a dish looks monochrome, something is missing. Buy dedicated garnish items at provisioning (balsamic glaze, chilli flakes, fresh herbs, powdered sugar, microgreens). Everything on the plate must be edible. Plates go out together. A consistent plate map matters: sketch it before dinner service.

17. Working with the Skipper

The skipper manages sailing, safety and everything above the waterline. You manage the galley, meals and guest hospitality. The week works when these two roles communicate proactively and support each other.

What skipper needs from you

Timing: the skipper plans sailing legs around meal times.
If a service shifts, tell the skipper early.

Provisioning stops: flag provisioning needs the day before. Skippers can build provisioning stops into routes with notice.

No surprises: if anything goes wrong in the galley, safety or otherwise, tell the skipper immediately.

Cooking underway

If the yacht is sailing, so is the galley. Prep everything before departure. Pans with lids. Nothing on the stove unattended. Knives down when not actively cutting. Hot liquids covered or held with two hands.

18. Guest Management

Guest management is covered in a dedicated lecture and scenario session mid-week. The principles below are worth knowing before you arrive.

Before the week

Message guests one to two weeks before departure. Introduce yourself, send only what you genuinely need from them, and tell them you will handle the rest. Collect dietary requirements and allergies in advance. Over-prepare guests on logistics so they arrive calm, not flustered.

During the week

Give the galley and food safety briefing immediately after the skipper’s safety briefing. Be honest when things change: if you cannot serve a dish, say so and have a solution ready. Your mood is contagious: when things go wrong, stay calm and keep smiling. Problems with guests should be escalated to your instructor immediately.

19. Yacht Etiquette

On deck

Always cross another yacht in front of the mast when on a raft. Close all hatches and windows when sailing. Close hatches when rafted. Make sure cupboards are properly latched. Confirm everyone is onboard before departing.

Water and power

Take short showers. Never leave taps running. Turn off lights, fans and chargers when not in use.

Marina and noise

No music when mooring or anchoring. Respect marina noise restrictions. No red wine on deck.

Shared spaces and the head

Personal items stay in cabins. Common areas stay clear. The navigation table stays clear: it is the skipper’s workspace. No toilet paper down the head.

20. Provisioning

Plan the menu first, then shop. The most common provisioning mistakes come from shopping without a plan.

Anchor on versatile proteins: chicken thighs, salmon, pork shoulder and eggs cover most meals and most dietaries.

Build one slow-cook per day: a slow-cook started in the morning provides dinner and next day’s lunch.

Buy fresh produce in two rounds: Saturday full shop plus a mid-week top-up. Herbs and delicate vegetables bought twice are better than once.

Bring cash: local markets and some shops along the sailing route often require cash.

Walk the market before buying: what is fresh and abundant today shapes the best menu for today.

Download a translator app that works offline: mobile data can be unreliable at markets and smaller ports. Write down the local-language names of anything easily confused before you leave the yacht.

Part V: Final Prep

21. Rest and Pace

Host Academy is exhausting. Three services a day, lectures, debriefs, sailing and social time with the group adds up. The hosts who perform best are not always the most technically skilled; they are the ones who manage their energy well enough to stay consistent across a full week.

Use your downtime wisely

Between services, after the galley is reset, use free time intentionally: eat a proper crew meal, rest for 20 minutes, swim, call home if you need to. Do not spend every off-moment socialising at the expense of sleep or food.

The first weeks are the hardest

Every host who has worked a full season will say the same thing: the first few weeks feel impossible, and then quite suddenly they do not. Tasks that feel overwhelming at Host Academy become automatic within a month on the water. When you feel exhausted or behind at the academy, it is not a sign that you are not suited for the role. It is a sign that you are learning under pressure, which is exactly what the course is designed to do.

The balance of the week: You are on a yacht in a beautiful place, working with a good group. Make time to enjoy that, not just survive it. Swimming in the morning before prep, sitting in the cockpit at sunset before dinner service, and the social dinner on Friday night: these are part of the experience, not distractions from it. The hosts who come back for a second season are the ones who found the balance.

22. What to Bring

Kitchen kit

Knife roll: chef's knife (20-25 cm), paring knife, serrated bread knife. All sharpened before you fly.
Honing steel: use it before every service.
Silicone spatula and tongs: non-negotiable in a galley.
Oven glove: dry, good quality, your own.
Non-stick pan.
Fine sieve: for straining stocks and sauces.
Loaf tin: banana bread is a charter staple; most yacht galleys do not have one.

Cleaning and personal

At least two aprons (one for daytime services, one clean for dinner).
Closed-toe shoes: kitchen shoes or sturdy trainers. Open-toed shoes are not permitted in the galley.
Hair ties: long hair tied back at every service.
No rings during service: a hygiene requirement, not a suggestion.
Smart casual for evenings.
Appropriate swimwear and deck clothing.

Documents and admin

Tech

Google Translate with the offline language pack for your destination downloaded before you fly.
Multi-timer app installed and tested (three services a day means multiple timers running simultaneously).
Phone charger and USB-C adapter (yacht power sockets vary; bring an adapter and a power bank).
WhatsApp working internationally.
Notes app for prep lists and debrief notes.

What not to bring

23. Final Checklist Before You Travel

Travel and accommodation

Flights booked, aiming to arrive on the Friday of intro day in time for the evening session
Accommodation near the academy's base marina booked for Friday night (your acceptance email will confirm the location)
If you pass: accommodation for Saturday night booked (Saturday is Quarterdeck Onboarding)
Return flights booked for Sunday (do not book Saturday flights)

Documents and money

Kit

Knife roll with sharpened knives
Honing steel
Two aprons
Closed-toe shoes
Hair ties
Phone charger, USB-C adapter, power bank
Google Translate offline pack downloaded
Multi-timer app installed

Cooking preparation

You have read the full Quarterdeck Yacht Chef Cookbook
You have cooked at least two dishes from each section
Hollandaise made at home at least twice, stable and held warm
Pan sauce made from a chicken or pork pan at least twice
Pasta timed to al dente for a large group
Rice cooked by absorption, perfect, no lid-lifting
One slow-cook completed at home
Meat sliced against the grain (you understand the difference it makes)
One full two-course meal planned from a written prep list and plated

Mindset

You have read this guide twice. You have a list of specific questions to bring to the early-week lecture sessions. You understand that assessment begins Saturday evening.

See you at the academy.

Quality. Delivered. Together.