Ben Robinson is having a hell of a season so far in the galleys of Below Deck Down Under. This man has already lost one sous chef and gained another. Plus, his oven is currently wonky, as is his timing, leaving his charter guests all kinds of frustrated. But as Ben just revealed, these guests are failing to understand one simple matter: Even Yacht chefs have their “limitations.”
Chef Ben Robinson wants future guests to know something about the galley
In Episode 6, the guests came aboard hungry. Since it was so close to their lunch time, which Ben was already hard at work prepping, Ben’s time was limited. Nevertheless, he still paused and whipped up a round of hors d’oeuvres. But it was not enough, because the guests wanted more.
So, on a recent episode of the Below Deck Down Under After Show, Ben noted his “limitations” as a solo chef. Yes, he has an assistant. But the galley is still “not a free-for-all,” Ben explained.
At his side, Daisy Kelliher agreed. “I do think sometimes we get charter guests that come on and think it’s a hotel, with a full running galley.” She added, “You don’t invite me for dinner, and I’m like, ‘Oh, I’m gonna have my steak, and can I just get a cheese board there? Oh, I’ll also take a fruit platter.’ You treat it as if you’re a guest in somebody’s house.”
Regarding their guests, Ben said, “They haven’t really equated that maybe lunch is in half an hour. So, if I’m ordering more of those hors d’oeuvres that I liked, it may hold that situation back, or lunch service back,” he explained. “I don’t think they really do the math on it.”
Below Deck Down Under airs on Mondays at 8/7c on Bravo. It streams on Peacock.
TELL US – DID CHEF BEN MAKE A VALID ARGUMENT HERE?
