The first day back and there’s maggots in the kitchen! | Season 3 | Below Deck Down Under

I got a surprise for you too it’s a su Chef what yes it’s that gentleman there o amazing I think with the SF things can come to another level to be honest as long as he can clean and heavy lift stuff and hold me when I cry I think that’s all I not only do I have a SF to help me with cleaning with organization but he’s British as well British humor’s dark sarcastic sense of humor with no limits or bound at all this could be really really awesome hi I’m sorry nice to meet you how’s it going how you doing you good hello wow this is very uh commercial it’s a bit of a mess everything’s a bit of a mess as a sue Chef I feel like I’m at the transition phase now like I’ve done my junior years I’m ready to step it up and uh get to the next level I was lucky enough to work with a mission star Chef on my last yacht I learned so much of him he was so talented so passionate and we did everything together I feel like I’m on the periphery of becoming a head chef how long have you been chefing so I work like from probably like 17 I’d say and I’ve been in y in for like 4 years now so so how many boats have you been on four boats yeah four boats I’ve just got two down on here need little gypsies so what are your actual training background did you are you self taught self taught yeah nice so you started off in restaurants what are your like your weaknesses and your strengths um you know really weaknesses is uh it’s a tough question on the spot that’s why we do it yeah I guess our whole job is on the spot right yeah I know but not necessarily like describing weaknesses uh what your your strengths your strong strength I say yeah it’s pretty well rounded everything’s going us so no don’t weaknesses can’t really think of too many like my weaknesses list is bigger than my strength it’s a hard one to answer is it really yeah yeah what’s it what’s with the interview process here the interview process yeah like this thing I don’t know anything about you and I want to know who I’m working with I want to go through and and I want to know your weaknesses and your strengths and stuff like that and see how I can manage to I mean we would soon find out I guess but I didn’t fly here for another interview I’m not asking for your social security number and your mother’s maiden name I haven’t been interrogated like this since I was in secondary school by my Headmaster this is a huge red flag I don’t do egos if it ever happens it’s like get out I want you to understand that like I’m not interrogating you I’m getting an understanding basically just figuring out how it’s going to work with each other you know so yeah I need help a lot with like organization clean and stuff like that for your crew food I would personally like salads fresh fish and um for breakfast like grab and go sort of stuff would you at any point want to do like guest food yeah 100% yeah yeah yeah so like how it usually works between head chef and SF on boats I’ve worked on is like as long as the crew food is organized we move on to sort of gu stuff together work together yeah all right that’s really fun if Anthony plays his cards right with me I’m more than happy that by the end of the season he can make some guest food but as a head chef I’m not going to trust any random person that I just met cooking for guests prove yourself to me and your skill and then once trust is earned then of course let’s go for it let’s just get some space and some cleanliness in here first oh no you’ve got to be kidding me what oh God that’s horrible e we got proper Weevil and maggots maggots there’s no excuse to this we need to take this bin out as quick as possible load oh no Christ should we have a look at the dry store a minute yeah Weevil no Weevil no it’s always I’m sorry I’m not losing my call weev I have to Chuck everything away I need to make sure there’s no eggs laid everywhere I need to bleach everything super yacht standard means that Charter guests won’t get a little bug in their Pastor salad Jason What’s happen the chef before obviously wasn’t cleaning properly we have an infestation of weavil and maggots all these tubs have them um okay so we’re going to have to just everything’s got to come off yeah I know any grains have got to go yeah I know all grains have to go need liners the guests come in 12 hours and now we’ve got a whole full clean to do not a good stuff you need some help it’s just grease and maggots Jesus Christ we found weevils and maggots can I have someone to take the garbage off we want all the dry goods off you know where I can go and do that that’s fine R don’t spoil your yeah now hi hello how’s it going oh it’s nice it’s nice in here I tell you going down to help Zena get rid of some maggots in the galley apparently oh that sounds like an adventure yeah I know if I don’t come back you’ve been eaten by maggot yeah exactly yeah hey need my help yeah some Grim things in near mate sticks and gloves on so we just take like all the boxes out and just stick them on the galley floor and then start taking everything out here is it all going in the bin the bags and noodles Rices grains and stuff like that for show I can do that thank you Harry all I will say is I don’t trust anything in here now and everything’s being put in the bin don’t even know what half this is me oh it’s pretty naught [Music] off join Ying nice say pick up boxes full of maggots eh Serena vanhan and Lara let’s do our first preference sheet meeting let’s meet in the main Salon getting real I’ll see you in a bit at least I’m not outside in the eight could be worse okay the primary Mark is an investor from Brisbane Australia and he’s bringing along his partner Megan and some of his closest friends lazu Stakes likes his meat well done his partner is obviously vegan you know vegan you’ve done vegan before for I’ve just been vegan for a month perfect right so day one the guests are eager to use all the water toys and Inflatables great on night one mark would like a global tasting menu that’s right so 190 uh odd countries what well there’s 190 odd countries in the world I’m not going to do that many it’s a global tasting that’s a break thank you very much get i’ll TR s tomorrow and everything’s chaos in the environments I’ve worked on in yachting the galle is absolutely spotless night that so yeah I’m a little bit like what am what I got myself in for Chef suf how’s your team with the weevils everything sterilized spot on yeah absolutely perfect All crew All crew Provisions has arrived well let’s do it oh I’m swe load them up is that sweat I’m working my ass off here bro so much macaroni I love it they said the say is a hot hey but yeah this is something else this is unreal workout done it’s going to be a toasty day you aing for 12:00 for crew lunch yeah 12:00 SL now yeah I might just bake off the fish to save a bit of time if that’s the case I would score yeah I was going to score skin put like salt on it and put parmesan in it yeah it needs a bit of lemon juice and seasoning two SE she’s micromanaging crew food already just let the man cook so I didn’t mean to but wasn’t me patronizing you yeah this is going to be a fun season I was just guiding you because I’m a Jedi master yeah [Music]