I hope everyone is enjoying a fantastic and relaxing Labor Day and what better way to end a holiday than with a brand new episode of Below Deck Mediterranean!
The Med is heating waaaay up with a boat full of very fresh and flirtatious (re: sexually harassing) guests who cannot keep their hands off the male members of the Sirocco crew. In fact a few of the ladies get a bit too close to Jack Stirrup for their own good!
Tears. So many tears on last night’s Below Deck Mediterranean. JuneJune, Sadness. JuneJuneGladness. Maybe JuneJune staying would not have been so bad, eh. We also saw the long awaited return of Ben Robinson. I have many thoughts about this. Many deep, snarkily pureed and hopefully beautifully executed thoughts.
So Colin Macy-O’Toole is about fall on his sword (anchor?) for June Foster. June has just been dismissed as Captain Sandy Yawn plays chess with inappropriately long hugs and meaningful glances followed up by Free Ice Cream Sunday coupons upon return to Florida. So June is out, Anastasia Surmava is down in the corner as third stew again, and Ben is approaching the boat to save everyone from poor tips.
And Colin, well, Colin is knight in shining armor dreaming of a home cooked pot of mommy’s Mac and cheese. If only he can get untangled from this daggone anchor known as Joao Franco‘s emotional neediness.
Tonight Below Deck Mediterranean undergoes yet another cast shift this season when June Foster departs after Ben Robinson finally appears to take over the role of chef and Anastasia Surmava resumes her position as Third Stew.
Before June officially leaves, Colin Macy-O’Toole offers up his position in exchange for June keeping her job on the Sirocco. Unfortunately, Captain Sandy Yawn faces a tough realization about whether or not letting June go was the right decision when she realizes that Anastasia’s issues may not have been limited to stress over being the chef!
Chef Ben Robinson is returning to Below Deck Mediterranean. It remains to be seen if he is to finish the remainder of charter season, but fans are awaiting with great anticipation to see the OG of the galley back onscreen. Ben left at the end of Below Deck Med Season 4 after establishing a romance with former second stew Emily Warburton-Adams.
The galley on Sirocco has been in shambles since day one. Anastasia Surmava was able to hold it together for awhile, but the stress of the job caught up with her and she decided to return to Third Stew position. And since Ben is stepping in to save this mess, it only makes sense that he share his thoughts about the real ghost of galleys past, Mila Kolomeitseva. She came into the situation woefully unprepared rattling pots, pans, and cans of slimy Vietnamese shrimp. Mila took preference sheets too literally and was unable to envision or finesse quality meals. Her reign of abject horror may have been short, but it will live in infamy.
It has been an interesting season of Below Deck Mediterranean. Most of the charter guests have been well-behaved, so much of the focus has been on the crew. Jack Stirrup and Aesha Scott have given us a taste of romance. Joao Franco has stepped up as bosun and has kind-of-sort-of changed his behavior for the better. Travis Michalzik has offered up a free PSA on the dangers of drinking too much. And true to her word at the beginning of the season, Chief Stew Hannah Ferrier has actually become a…competent employee!
The galley has been the scene of much of the drama this season. Chef Mila Kolomeitseva was fired for her epic failure as a chef. Anastasia Surmava stepped into her shoes, but has admittedly struggled as an untrained chef in a demanding job. All season long, there have been rumors of a return of Ben Robinson to the show. Now, we know that the rumors are true and Ben is back to replace Anastasia in the galley.
Last night’s supersized 90 minute Below Deck Mediterranean was so full of drama amongst the cast that after a while they didn’t even bother showing the guests. Like oh, yeah – those guys. I don’t think we even saw their final dinner, unless I was so distracted by all the cast issues that I blocked it out?
Lord Jesus I have the worst case of concentrationitis right now. I believe that’s called “procrastination” in actual English. Maybe Jack Stirrup is rubbing off on me when he should be rubbing the railings of Sirocco? We’ve all lost our will to carry on here. With three charters left to go, everyone has reached the point in the charter season where they’re in a haze of exhaustion. Most notably, Anastasia Surmava. Anastasia resembles a worn out sponge. Crumpled, and no amount of shoving Spongstasia in the dishwasher can bring her back to her former glory.
Love is brewing on Below Deck Mediterranean. There were high hopes for two couples hooking up. Aesha Scott and Jack Stirrup have an undeniable connection. Hannah Ferrier and Travis Michalzik had potential but then the Chief Stew backed out of their date.
This romance definitely fizzled out last episode. After canceling their date due to Travis‘ afternoon alcohol consumption, Hannah asked that Travis pace himself on their crew day off. He ended passing out at some swanky Monte Carlo restaurant. Which does prove Hannah’s point. Travis, however, is questioning her reason for cancelling last minute.
Something fishy is going on with Below Deck Mediterranean and with each episode we see the further unraveling of Anastasia Surmava and Travis Michalzik. Anastasia is reminding me of one of those Tudor princesses forced upon a throne she is woefully unprepared to reign; the pawn of warring factions seeking the easiest and most disposable means of domination. Anastasia is a sitting duck … and if she doesn’t watch out she might find herself served (undercooked) for dinner!
I do not understand where these sudden temperature issues have arrived from? Anastasia was doing OK the first couple charters. She assumed the mantle of chef, but now the girl needs to acquaint herself with Mila’s microwave! Or possibly have Captain Sandy Yawn invest in plate domes? Anastasia believes the problem is not with her cooking (No! Never her fault!), but in the 130 feet it takes to migrate food from the sweatshop galley – a literal hovel of doom where chefs go in like lions and out like sobbing mental patients – to the table. Um, how does 130 feet freeze rice?