Not to mention the daunting task of maneuvering a 180-foot boat while under the watchful eye of TV cameras.
Her experience as chef on the reality series seems to have left her reeling.
“By the end, you’re just a broken human being.”
Anastasia Surmava revealed toCheat Sheetyacht chefs onBelow Deckoften work 16 to 18 hour days.
“The huge thing is you don’t have a team,” she said.
“… You don’t have your bussers and dishwashers and your pastry chef.
You don’t have any support, really.”
Robinson and Surmava were dealt a particularly bad hand in the galley ofBelow Deck Medwhen the stovetop quit working.
Under normal circumstances, a broken stovetop might be easily repaired.
But at sea, help isn’t readily available.
“On the show, we have back-to-back charters,” Surmava toldCheat Sheet.
So the engineer doesn’t have time to completely pull your stovetop apart."
Otherwise, rough seas could lie ahead.
All that takes a lot of time."
His successor, chef Tom Checketts, didn’t fair much better either.
According toVulture, Checketts had quite a few stress-induced meltdowns in the galley.
We can only hope futureBelow Deckchefs can do the same.
