Bravo’s Below Deck Mediterranean Chef Adam Glick, talks yachting and food.
If you're a BRAVO viewer, you're aware of Below Deck, their franchise that focuses on yachting and what takes place on luxury boats, from the craziness of the staff to those who book their trips. The show has a number of crew members and the chef is always a highlight worth noting from keeping up with guests' demands, transforming meals and keeping the crew balanced while they preside over their domain in the galley. We hung out with Chef Adam Glick of Below Deck Mediterranean to find out about how he got into yachting, what it means to be an Adventure Chef and what's next for him with his partnership with Jazz Apples.
ATHLEISURE MAG: We have a number of questions as our readers are avid fans of the show. But first, can you tell us about your style of cooking as we have seen you as a yachting chef.
CHEF ADAM GLICK: I believe in a cooking style that is very simple and not over doing it. I’m not a big fan of over doing food. A lot of chefs kind of push the limit too far. I just don’t think that it’s good to do. I call myself an Adventure Chef. I believe in a rustic style of cooking that is the exact opposite of a yachting chef.
I want to live my life in a way that I am passionate about. I believe that it is inherent in our DNA to want to eat outdoors and to eat food that is cooked over a fire. We are the only species that have the ability to do that on the planet!
When you go to any other country and eat street food, which is 99.9% of what the world eats, it's not about sitting in a restaurant. It's about getting a stick, meat and fire! In all my travels that was when I was the most satisfied. When I'm in Hawaii, I grab a pineapple and chicken and I'm so pumped! I have the chills now because there is something about just talking and enjoying simple food! I don't want to have to have a team of employees to plate a dish and I want to take a stand for this style of cooking. I am convinced that there is a client for me in the way that I want to present my food. AM: From the show, we would have never expected that. Can you go back and tell us how you got into yachting?
CAG: I was cooking in San Diego at a restaurant at a nice hotel and I was peeling a bag of 50 pound onions and got an email that said, "Hey Adam do you want to cook on a boat?" I quit my job that day. I put the onions down, walked to the chef and said I was done. I was 21, I interviewed and got the job and I have been on a boat ever since and have never looked back.
AM: With your years on the yacht, how did you get onto Below Deck Mediterranean?
CAG: During my 20’s it was the peak of yachting for me. I did get kicked around and beat up a bit, but the end of my 20's I was fired up. It was a Russian Charter that I was on that drove me - a grown ass man to the top of the deck crying as I hated my job. I kid you not, but the same way I got the yachting job initially is how the production crew of the show reached out to me. They had called me 2 years in a row and I turned them down because I didn't want to ruin my career. But on that day with everything going on and knowing that this was going to be the last time that they would call me, I said yes.
I don't yacht like I used to in terms of jobs. I may do 6 weeks a year. I have a few calls from time to time asking me to come back and right now it's about being the Adventure Chef and of course coming to Below Deck which is a different yachting experience.
AM: As somone working on the Below Deck Mediterranean cast, what is that like?
CAG: It's very different than traditional yachting. We sign our lives away for 45 days straight - that's 24 hours a day, 7 days a week, and knowing that a camera is always there!