It's totally absurd that this hasn't been fixed at this point. The food is a major thing when it comes to their level of service and their tip, so having a stove that isn't working is just crap. Yes it is an expense to have it fixed, but if you are someone who owns a yacht that you rent out for charters, you want to make sure you have the best possible reviews so that you have repeat guests and referrals, so that's the type of thing you'd take the hit on and pay whatever to have it fixed as soon as it broke. It would be like owning a vacation home in Florida that you rent out and having the air conditioning go out, yet not fixing it. You'd definitely have problems with the tenants if that occurred.
Astronaut, President, CEO, sure. These women are going for the lowest possible bar.
In fairness to Ben, he had walked on the boat just a couple of hours before the guests did. Ana had been on the boat and had been helping Mila out before she took over, so she was familiar with the layout and where things were in the kitchen. She didn't have to turn out the meal while also trying to figure out where the salt was or if they had a food processor, etc. Ben had none of that knowledge.
I've never quite understood why people went with this name for this dish. I mean, I get it, I know why it's named that way, but if it's a higher level of restaurant, I feel like you'd want to change it up a bit so it didn't conjure up something you'd be eating while stuck in a middle seat for 8 hours.
This was also the one where the piece of the stateroom was damaged, wasn't it?
She really does have a nasty attitude. When she was the chef, she kept telling the others that she was doing "real work that required a brain" and yet she required pretty much fulltime support from another crew member in order to do it. Now she's being nasty to someone who is coming in to take over for her, knowing he just showed up and was thrown into the job without having an idea of the layout or where things are.
This is one of those things that I have never quite understood with some of the chefs. Ben does tend to have pre-emptive food out. Other chefs seem to be at a loss when guests want food NOW, and it's kind of strange to me. It seems like you'd have some stuff on hand to offer snacks mid-morning, mid-afternoon and perhaps late-night, just so that you ward off any possible issues. It wouldn't be difficult to have the preparations for a veggie/fruit platter, cheese/charcuterie board on hand. Having some cookie dough already portioned that could be thrown into the oven, stuff for nachos, and maybe a few other options that would be quick and easy but could buy time if needed, or hold over a guest who got up earlier than the others, etc. And it would help with the guests who came to the table early for dinner and are starving but are still waiting on a few more to arrive. Throw out a quick charcuterie board for them to munch on while in the salon.
It appeared to be the olive mixture that he wanted her to taste (tapenade?). He was tossing things into the food processor (or having her do it, I forget which), olives, the parsley, garlic, etc, and then he asked her to taste it and she told him she didn't have to. Unless he'd thrown something in there that wasn't mentioned, there was nothing that she couldn't eat, and she could have just said "I'm vegan" if there was, not "I don't have to"