Ad­ven­ture Chef

Athleisure - - Contents -

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!

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