Welcome to the New SuperYacht Show!
Yacht Chef Kelly and I will reveal how to make delicious bread from scratch.
I’m Nadia Warshavskaya, and we’re aboard the 68-foot Horizon Omakase. Join me as I cook with yacht chefs, explore their life on board, learn about their personalities, and uncover their secrets to making guests and crew super happy.
Welcome to the New SuperYacht Show I’m Nadia Warshavskaya and today we are on 68′ Power Catamaran OMAKASE join me as a cook with the yach chefs explore their life on board learn about their personalities and uncover their secrets to making guest and crew super happy today I’m here with Chef Kelly hi guys I’m Kelly and I’m the chef on OMAKASE we’re a New Horizon Power Catamaran and today I will be showing you one of our favorite guest recipes which is a rosemary and garlic focaccia bread reason why I’m here because I was here on the open house for Charter Brokers and I just tasted that amazing bread of yours now we’re learning how to make it and I was like just like Kelly please can we share this recipe with the world because like people people really need to know this just tell me everything think honestly people get very intimidated by bread recipes it’s very simple once you have nailed the um ingredients the quantities and the baking times it’s like you shouldn’t go wrong okay so today we have some yeast that I already put here okay um if it’s not instant yeast then it’s just regular dried yeast you have to put it in warm water but not hot cuz hot water will kill the yeast so it was dry yeast it was dry yeast and I put some in there with two cups of water two teaspoons and it will sit for 15 minutes I’ve got a timer on and we’ll know when it’s ready okay and then we have four cups of flow and depending where you’re making the bread um depends what flour you use so if it’s very humid like over here we use bread flour if it is not very humid then you use regular allpurpose flour today I use the combination because it’s humid outside but it’s cold in the boat so I’ve used two wow two cups of all purpose and I’ve used two cups of bread my God I didn’t know that I know it’s like a science when it comes to baking so it reacts definitely to different weathers that’s so olive oil super important for the Focaccia and then we’ve got some kosher sea salt over here we have olive oil we not will be showing brand but it’s not important yeah no it’s not just as long as it’s extra virgin olive oil okay yeah yeah okay good one okay so that’s all you need thing about the recipe is it’s your home Staples mhm you should always have some flour olive oil salt and not everybody has yeast but if you do then you can make bread at any point in the day okay I see that you prepared something but can you give me any work yes um you can do the mixing here my favorite Appliance in this G automatic mixing you know I will be doing this okay like you’re going to put all the ingredients in you’re going to mix it you’re going to add the water and the yeast and then I’ll have you do a little bit manual as well okay okay so show off this beautiful kitchen a here for me please do you know how it works no okay come I’ll show you okay so right now we’ve got four cups of flour going into the mixer you can use allpurpose or bread flour or if you want to do a combination like I did that’s also fine I did two cups of allpurpose and two cups of of bread just because where we are right now is quite humid um after that we will add two teaspoons of the salt here so I like to cook with kosher salt it’s what I always have on hand kosher are you Jewish no it’s just the name of the salt oh so I’m going to close this and when I lock it and turn it on uhuh um Nadia you will pour that in slowly for me please and that’s going to create our bread dough oops Yeah that’s good keep going till all the water is done yeah that’s great yeah make sure some is here make sure you get all the yeast in there otherwise our bread will not grow it’s perfect and then we’re going to turn it up one notch just to get it really well mixed in there and what I like about this power cut around that we have here like uh Six Guest accommodation and it really makes this like small group very close to each other in the end of Charter yeah we become very good friends and we’ve actually gone to visit a lot of our previous guests before which is a lot of fun um but at the same time the boat is so spacious that you don’t need to be together all the time yeah and it’s just perfect you can find your own space or you can come and hang out with the crew or just your friends agreed okay so okay so we’ll leave this sub and I want you to scrape the hook uhhuh and then scrape the sides of the bowl as well okay so that we can make sure we’ve got all the flow incorporated into the the dough I really making the most hardest work here yeah of course that’s why I invited you okay I’m not bad is this it’s not bad it’s not bad that looks good actually I’m surpris don’t I I shouldn’t so the olive oil on this bread like I said that is the key to making the fatcha really nice and crispy so we’re going to add some olive oil in there okay I’ll tell you when to stop oh okay so there is no just a little very slowly I’m not measuring it it could be two tablespoons but I just like to go by ey yeah keep going it’s slowly enough for you it’s too slow that was good and I will use this little little dough scraper you’re going to go around all the edges and then just within the dough itself we’re going to make it a nice Bowl shape this recipe you can actually uh proof it for 24 hours but you’d have to do that in the fridge obviously we don’t have 24 hours to do it so we’re going to go for 3 hours at the exterior temperature so it’s nice and warm outside it’ll rise really quickly we’ll put some more olive oil in here don’t me to open it for you cuz your hands are oily yes so put some in here so I just and then you’re just going to transfer it into there look how beautiful it is give it a couple once it’s in there just swirl it around make it like a nice dough ball and then we’ll cover it and take it up outside I want to show you again have you made bread before yes but that’s kind of bread no no so my mom has some machine you’re just putting there everything and after two hours you’re coming to eat oh I love that yeah I know this one takes a little bit of love a little bit of manual labor but it’s very good in the end so for example if we have a charter this bread is perfect for me to prepare ahead of time because I can do it the day before the guests arrive how often you making bread during the charter I do this on every Charter every day every Charter no once a charter uhhuh so I normally do like a salad for lunch and then homemade bread for a side dish with it okay um so this is one of their favorites and I also really enjoy making it but you can also I can make it the day before they arrive and let it sit in the fridge for 24 hours or longer it’s fine it’s not going to go off are you making for every charer like different menu or you using some templates so I have like the things that I really enjoy cooking that normally the guests like but if one of the one of my favorite dishes is something that includes an item that the guests have stated they don’t like then I’m not going to make it and then I’ll find a new thing that suits their preferences so we are back after 3 hours and now we’re going to prepare our baking dish we’ve got the oven being pre preheated to 425 and we’re going to get this set up put the bread dough in there then we’ll add all our toppings um and then we need to cover it up and let it rise for another 30 minutes before we bake it I’m ready okay so you spray the baking dish for me please I’ll get us some parchment paper M I’m good in that you can do that part you being very helpful this is why I’m here so Captain what’s helping to you with the grill and uh what else on the kitchen nothing think perfect um yeah so he will he actually sets all the tables um makes the drinks and then he’ll help me with the service every time that’s very helpful he is really helpful when you really findy and sorry that’s noisy and then just spray that over there again and we really just help each other where we can so when we dog or yeah I like I’ll go outside I’ll do the lines and fenders um and then whenever it comes to meals obviously I’m no that’s good I’m fully dedicated to the cooking and he’ll entertain the guests make them cocktails set the table and then help me with service so all Bo teamwork yeah and you met here on the boat we met on a boat not this boat but yeah we were working together for about 10 months before we started dating so get the Friendship going make sure you can work together and then and then started there you were there as a yach chef as well yeah was it was the same idea we’re just on a much smaller boat which was also a catamaran but it was sailing M so we our history is sailing Vats was a sailing instructor so that’s kind of what we’ve always done and then last year we decided to drop the sales and gain a little bit more power which is perfect as well because we do charters in the Bahamas and the Bahamas the islands are very far apart so now we can just get everywhere quicker so it works L nice I’m V say in backround as well you are can you SE I think I can we have here our bed for the bread our bed for the bread well you want to grab the bread for us over there so this is the bread that has been growing for 3 hours um and now what we are going to do yeah show how this look like so it has doubled in size and you can see all the you see all the air bubbles in there that’s what’s going to give us the nice crunch it’s alive it’s alive it looks very liquid but that’s totally fine with a fatcha so what we’re going to do unstick it from the bowl don’t be worried if you think it’s too liquidy this is not a regular bread where you should have to add more flour or anything I’m actually going to ask you to pour some of that olive oil in here I know we sprayed but we just like to put the olive oil as well and she just uh ambassador of olive oil I understood could be more don’t be shy seriously you say two spoons that’s good okay yeah this is bigger than you think so then we’re just going to put this in here mhm so this dish is 13 in by 9 in yeah look at this and then we’re going to spread it apart in there I’ll let you do that Nadia okay actually before we add any of our flavors or topping we have to cover it and let it rise for 30 minutes north so you’re looking at about three and a half hours total of proofing of this bread M if you don’t do the 24-hour one it’s beautiful thank you make sure there’s no air bubbles I saw a little Mark here make sure there’s no rips in the crank B mhm and again we will put this side because we have the IC running in here and the weather in Florida is perfect for making bread so today I’m going to stick with the classic garlic and rosemary so I’ve got the fresh Rosemary there uhhuh I’m going to slice this garlic nice and thin and then oh gosh and then I’ve got also my favorite salt over here so I’ve got the molden flaked sea salt and I’ve got the smoked one as well are you sharing your recipes with another chefs yes yeah we do this all the time um oh you have some child group you talking to each other there not even like a group but just um you become I’ve been in this industry for about 5 years now so you meet a lot of people you become very good friends and then we all do the same job so we kind of share ideas with each other what you mostly like cooking over here here what kind of Cuisine um I always go back to Mediterranean or mainly Italian I love cooking a risoto I make my own homemade pasta um I just think it’s really hearty food that you can’t really go wrong especially if you have families on board yeah that’s going to please everyone you know M what about children on board how you treat them we love to have kids on board um especially uh votes Captain votes likes to take them all into the water do water sport we’ve got tube we’ve got water skis we’ve got wake boarding and it’s just a really fun way to keep everyone busy and entertained not to mention your kids will sleep very well at night you like fresh Ros yes um so actually on our boat we generally don’t take kids that are younger than 13 years old just because of the finish of the boat and the nature of it but um those are some of our best Charters when we have young kids cuz they really they really appreciate the charter for what is and they have the best time yeah what about food oh when it comes to kids and food we honestly I do a lot of like family style I will show you like let’s tell the truth yeah that’s healthy that’s healthy yeah what about children on board we have here I don’t know what it is but M&M M&M yeah that’s all healthy you know support the healthy lifestyle yeah this is very thoughtful no we always have a big snack basket it’s full of like Oreos Ritz crackers chips um some chocolate um we just try and keep everyone I totally agree like you can make the best uh kids menu and this and that but snacks always work yeah the most of guest of mine like who doing Chargers with me they always asking oh there will be some snacks can you order some chips like you’re going to the Super yach but you have this amazing private chef and they’re asking me about like are there like a lot of chips and they and that and I’m like oh okay so it happens a lot where the kids will just the first thing they see like day one I do the tour I show them everything on the boat and I always say snack Basket in the kids’s eyes they just get bigger um and then as the week goes on they snack less and less because they don’t realize how much food there will be so I like to do family style dishes where everyone eats as as they like sometimes the parents are trying to be healthier so they won’t eat as much of like a burger or you know the nachos and then you’ve got other meals where I make pizza and everyone’s happy so we’ve got the pizza oven upstairs we’ve got the grill we just try works very everything family style and everyone can kind of help themselves to how much food they want so after 30 minutes we’ve gone outside to collect our a cater bread you can see it’s spread a little she could be a little bit bigger but it will be just fine once it goes in the oven but before we do that we have to add our toppings and make the famous dimples so Nadia I’m going to have you with your hands just go like this you’re going to make dimples in the bread so we finished off with some fresh Rosemary some garlic Italian herb and then these are my favorite salt so I use the flaked sea salt and the smoked sea salt um that’s the other key thing about a fatcha lots of oil lots of salt you want that salty crust so don’t hold back and I pop it in the oven okay are you excited like me do you want to see this amazing fuka bread from the yacha Kelly I hope you like [Music] it it’s been 30 minutes we’re ready so the bread’s been in here for 30 minutes in total and it is ready to come out of the oven and then I’m so happy bread dance yay time for the truth let’s see let’s see but smells so good guys so good smells like God Rosemary look at this well she came out pretty nice if we had added more olive oil on the top it would just be a little bit more golden but I think that’s perfect I mean as you can see the garlic and the Rosemary’s already had enough time in the oven so any longer would be too much looks really amazing thank you what else you can do what from scratch pasta more bread what is your what is your favorite dish so we always laugh because between the two of us like uh votes and myself I’ve always said a ratoo and then the more years I’ve been in the industry I always say ratoo because I’ve always just been able to change it improve it and you can make any flavor right it’s not always the same thing I make um a pistachio ice cream that everyone seems to absolutely love so um when it comes to dessert I won’t serve ice cream on its own but I’ll always try and incorporate the pistachio ice cream with a dessert during the charter so like a chocolate brownie or chocolate lava cake brief summary of your day on Charter okay so I am usually up here by 6:30 6:45 and in that time I start to actually it sounds crazy but I start to prep dessert for dinner if it is a dessert that needs time in the fridge and then I go straight into breakfast put on a big spread people wake up we normally discuss what time they like breakfast out um no later than 9: usually otherwise your day becomes really long M um after breakfast we’ll move the boat we’ll go to a new island and Anchorage and then while the guests are playing in the water doing water sports or maybe they go ashore I will be prepping lunch and as when they come back from their activities lunch will be ready to be served um and then again again similar after lunch they go back in the water they’ll be different activities or the same ones cuz we have loads of water toys on the boat um and then while they’re doing that I will prepare a little afternoon snack that’s usually just something handheld to keep you going between lunch and dinner and then dinner I will serve at around 700 sometimes 6:30 sometimes a bit later depending on the preference and dinner will always be a three course meal so I do an appetizer and a main meal and a dessert so until what time you working from 6:30 a.m. until yeah until like 10 p.m. it’s a long day but I mean I like what I do so it’s I enjoy it the most interesting about chefs I learned this world from another Chef right now versatility yeah yeah that’s a good word that’s very good word for yeah I think that’s probably the biggest thing about a yacht Chef because you just have to be able to adapt mhm um it doesn’t even matter about the preferences sometimes like I said earlier if the produce goes off you have to be able to think last minute okay well what can I do instead so you got to be versatile and adapt to what you have will you do this you [Music] ready I love all the oils to and then we’re going to do you like balsamic yes I love it so put some of little bit salt on top of this very Italian very Italian you have the bum I have oh my God this sounds I’m so excited yes yes Kelly you’re the best and this is yours to keep my gift to you thank you it’s the best of of the day your highlight oh my thank you guys for being part of this video today with us Chef Kelly thank you for your presence it was really enjoyable to make this bread with you and it’s so delicious thank you well thank you for having me it’s been a really good experience and now I’ve got some delicious bread to take home with you and um yeah please leave any comments below if you would have if you would like to see anything else or if you have any additional questions regarding this recipe thanks again yeah it was amazing experience just thank you and and please continue watching us cheers yes [Music]