Esca Academy provides yacht chef training built for the realities onboard
ESCA prepares chefs for the operational realities of working at sea. This is not a generic cookery course. It is structured training built around how yachts actually function.
Yachting is a professional environment where you live where you work, contribute to a team, and operate to high standards. Long hours, confined spaces and variable schedules are part of the role. Understanding this context is essential before stepping on board.
We explain how the galley fits within the wider yacht structure, from deck to interior. So chefs understand hierarchy, accountability, and how their decisions impact the entire vessel. A yacht operates as a closed system; poor organisation or weak communication affects everyone.
Training covers galley systems, provisioning discipline, structured menu planning, decision-making under constraint, and professional conduct. Chefs are prepared not just to cook well, but to operate reliably.
ESCA will prepare you and ensure you have all the necessary certifications to be ready to step on board. You'll have an online yacht ready portfolio, CV, visas and access to 24-hour support when you're on board.
ESCA doesn't just place chefs, we make sure they have all the support they need whilst keeping in touch with both captain and chef to ensure a smooth transition
Aligned with IAMI GUEST industry standards, our academy delivers training that reflects recognised operational expectations. Completion confirms exposure to those standards. Representation is conditional on demonstrated readiness.
ESCA — the official ESCA Chef Training Academy — is now open for enrollment
We're taking 10 chefs, starting 16th November at Leiths School of Food and Wine, London.
This isn't a generic cookery course. It's built around the realities of working at sea — galley systems, provisioning under pressure, menu planning that has to work when the world doesn't cooperate, and the professional conduct that gets you trusted with a superyacht galley in the first place.
We train. We vet. We certify. Every chef who comes through ESCA leaves not just able to cook, but operationally ready — because in this industry, cooking well is only half the job.
With ESCA you get:
A syllabus built by chefs who've lived it — 40+ years combined onboard and in professional kitchens
STCW sorted through our partnership with Flying Fish
Full access to U-Crew, the industry's platform to build your profile and get seen
Training built in line with IAMI GUEST standards
Key details
Date: starts 16 November
Location: Leiths School of Food & Wine
Cost: coming soon, enquire now for 25% off
Other offers: 10% off a ships cook certificate, 10% off the STCW with flying fish
The course covers everything you need to be a successful yacht chef
Introduction to yachting — the role, the hierarchy, a typical day, and the certifications and legal requirements every yacht chef needs (STCW,ENG1, SCC, HACCP and more)
Joining the yacht — galley familiarisation, safety and emergency preparedness, crew dynamics and professionalism
Provisioning & resource management — budgeting, strategic planning, and provisioner vs. self-shopping trade-offs
Menu planning & guest preferences — building flexible menus, reading preference sheets, and managing last-minute changes
Time management & precharter preparation — staying ahead of service with pre-made elements, smart galley setup and the right equipment
Cooking for crew — keeping morale and performance high through proper crew catering on a real budget
Guest service standards — interactive cooking, service styles, and the fine line between confidence and overcomplicating
A typical day onboard with guests — a realistic, hour-by-hour walkthrough of life in the galley
Contracts, financial awareness & accountability — understanding pay, contracts, and building a professional CV and online presence
Ongoing development — continued support, upskilling and industry connections that don't stop when the course ends
Who is the course for?
Chefs who can already cook and want to know if they're ready for everything else — the isolation, the pressure, the hierarchy, and the responsibility of being the only culinary professional onboard.
Whether you're new to yachting or have some experience and want to sharpen it, the course is tailored around your interests and goals, not a one-size-fits-all script.
