‘Below Deck Med’: This Was the One Instance Where Chef Mila Could Have Shined With Guests
Kolomeitseva was fired after only two charters. She leaned heavily on serving pre-packaged food that was poorly assembled to high-end luxury charter guests. The first group of guests were treated to Mexican fare via Old El Paso and pancakes using Aunt Jemima box mix.
The second group, who were close friends of Captain Sandy Yawn, ended up with slimy fish from a can. That second charter is when Kolomeitseva got canned. But could she have created meals to impress one group of guests? Chef Ben Robinson, who ultimately took over, thinks one group would have enjoyed fare with more cheese, grease, and fat.
This what you really want to eat when you are drunk
Robinson offered his opinion about what drunk guests really want to eat. And it’s not fancy, five-star cuisine. Cameras catch stew Aesha Scott returning a dish. She tells Robinson that the guests really want cheeseburgers or “naughty food.”
“I can speak on behalf of many people that when you’re really drunk you don’t want fancy food,” he remarks in the Below Deck Med After Show. “You don’t want bloody tuna tartar. You want something with fat, grease and cheese. That’s what you want really isn’t it.”
Kolomeitseva seemed to focus on basics like nachos and burgers when she was on the crew. Also, this group of charter guests wouldn’t have likely noticed (or cared) that most of the food was straight from the grocery store either.
But Robinson said he could have delivered
At the same time, Robinson said if he was more communicative with the guests he could have made them what they really wanted. “I get it, I really do, I’ve been there,” he says. “It was a bad read. As a chef on yachts, I’ve never regretted communicating with the guests. And sometimes it’s so much better. You thank yourself for doing it. Because if they can come up with a unanimous dish that they all can be OK with, most of the time it’ll be a lot easier than what I had planned.”
Robinson though was hired to prepare delicacies and high-end cuisine. But if you communicate, “You can’t be blamed for a dish that the client has requested,” he says. “So it’s a good thing to do..”
However, he was “put off” from communicating with this group after the first lunch. He thought they were a little too over the top. The women swarmed around Robinson demanding to know if he was single. “I think I kind of just wanted to hone in the galley and kind of hunker down in the galley’s safety. But that probably wasn’t the right move.” He adds there is always a lesson and that you are never blameless. “My takeaway from this is at the end of the day I’m still their chef,” he concludes. “So if I’m learning about them, the learning doesn’t stop when they arrive on the boat. The learning actually begins.”