THE ADVENTURE CHEF
Chef Adam Glick
My role on the show is to show how I am able to adjust when the guests change their minds with food choices and how to interact with the rest of the crew. I learned to just keep my head down and make great food confidently that I can be proud of! I'm not the captain and I can't say no. I also know since I have been on for a few seasons, that the production team can be interesting and they can put together whole sentences that you never said and literally, put words in your mouth.
I called them out on one the other day and said, "I never said that – I know I didn’t." They sent me back an emoji like . That was seriously the response that I got! On the opposite side, there are times when the storylines are going your way! This season, I didn’t give them a lot to jumble up, I kept it clean and I just cooked good food the whole time. I didn’t get involved with anyone. I should have watched my language better, but they wouldn’t hire me if I wasn’t going to say those things.
AM: What makes the show so successful?
CAG: People are curious about yachting. On a traditional boat, people will pay up to 1 million dollars for these kinds of trips. Most people are not booking these charters and they want to be able to behind the scenes which is why the ratings of this show on a Tues. night are doing so well!
AM: You definitely stayed out of the drama this season, but it seems that Conrad has really had a rough go of this season!
CAG: I remember the first day that Conrad started dating Hannah, I told him it was a bad idea and that he needed to nip it in the bud. I took him to an area where they weren't filming so I could just talk to him. I guess he's young and there's only so much you can tell people before they have to learn the hard way. You'll see that as you go through the season that it's a bad idea.
AM: As the Adventure Chef, does that mean we won't see you on Below Deck Mediterranean next season? CAG: Oh no, I am actually going to fly to the South of France as the next season is filming soon - so that's another 6 weeks with the team.
AM: How big is the production crew?
CAG: Commonly when you watch, you’ll see a sailboat with 2 masts and looks very old school, it’s in all the shots they're on that boat. Every morning they shuttle between the second boat and the hotels. There are 70 people in that crew. All on location at any time 20-30 are on the boat. Whatever union rules are, as they are union, you can only handle the camera for X amount of hours a day and then they swap.
They work as hard as we do for sure. They’re on the boat and it’s not a lot of room.
AM: The show has been a great spring board. Tell us about your Jazz Apples.
CAG: It's been a cool ride and there have been a lot of cool opportunities that have come out of it like the Jazz Apples. They called me and asked if I wanted to do a roadtrip. I was in as that’s what I do. I’m promoting myself as the Adventure Chef and these guys are promoting themselves as the Adventure Apple – it’s an apple that you would take a picture with on the side of the cliff and I like to be on the side of a cliff with my van. They gave me a case of the apples to see what I would do with it. That’s how Jazz Apples and I came together through this great brand alignment.
AM: We can't wait to see more of you as the Adventure Chef.
CAG: Seeing brands like REI, Patagonia, Outdoor World etc. that are pushing for outdoor cooking - it's where it's headed and I'm thankful to be on the forefront of it.