"Cooking is one thing, cooking in a galley is another kettle of fishentirely," laughs Nicholas Paterson, chef on board the sloopKoo. Thanks to the raft of cookery programmes that dominateour television screens, most of us have some idea what life islike for a chef in a commercial kitchen - a heady mix of antisocialhours, unre-lenting heat and the pressure of always being creative, getting it right everytime and keeping the customer happy. "All those challenges apply aboard asuperyacht," Paterson continues, "but you also have the added pressure offinding the perfect ingredients in the most remote cornersof the world, andimprovising at very short notice when you can't source them. You also havethe issue of minimal storage space, a limited working area, and often themotion of the yacht to contend with - all while you're trying to create a feastworthy of Michelin status."Paterson has been well trained for all this and handles his role as head chefwith alacrity. Having attained formal qualifications in French cordon bleucookery at the Tante Marie Culinary Academy in the UK, he went on to spe-cialise in sushi, Thai, Vietnamese and fruit-carving, as well as studying dietand nutrition. For six years he worked at prestigious UK restaurants, includ-ing The Mulberry at Langshott Manor in Surrey, before pursuing a career atsea three years ago. Prior to his current position, he worked on board the 56m(183'7) Lady Marina, the 84m (275'5) Queen K and the 48m (157'4) Big Aron.His first position at sea was as sous chef. "I spent two years working underthe head chef of Lady Marina. It was an invaluable experience. I have alwaysfelt travel is a very important part of a chef's training and I've been proved right- I've learned and seen so much."Among his inspirations, Paterson lists Gordon Ramsay: "his food is amazing,so precise with really clean flavours"; Thomas Keller: "he presents such eloquentdishes"; and Nobu: "he opened my eyes to a whole new world of Asiancooking - his restaurant is possibly my favourite."Honouring his worldly background, Paterson's cuisine covers the ambit fromclassic French/European/Mediterranean to Asian and Caribbean. "I try notto combine classic cuisines but I do use French techniques in other cuisines. Ithink chefs have a licence to mix ingredients, techniques and flavours from all overthe world," he explains. "It's an incredible profession and has evolved so muchover recent years. Chefs worldwide have been pushing the boundaries andchanging the rules; new techniques have been introduced and there is a greaterunderstanding of the science behind cooking. All this makes for a more controlledenvironment where precision, timing and organisation are ever more important."Despite the demands of working on a yacht, Paterson relishes thechallenges he faces. "I love seeking out the very best local ingredients, andlearning how to produce regional dishes is one of the reasons I chose to workon yachts. For me, successful shopping is the most important thing pre-charter asyou may not get another chance to provision the yacht once you get going,sogathering information beforehand is crucial," he stresses. "However, peoplehave a habit of changing their mind so I always ensure I have a lot of optionsavailable, and a wide variety of top-quality products in stock." He goes on to explain that pre-preparation involves making lots of sauces,marinades, frozen desserts and cookie dough. "I also use the time pre-char-ter to plan potential menus and talk them through with the stewardesses," hesays. "The actual cooking may be down to me but the whole package - fromshopping list to silver-service delivery - is an inspired team effort."nFor information on chartering Koo, contact your Camper & Nicholsonscharter broker, see page 6Taste notes with.Nicholas PatersonThe chef of the 42.9m (140'7) Koo elaborates on the challenges of preparing culinary masterpieces aboard a superyacht[]gourmetgossipcharter cuisineSPRING-SUMMER 2012I sea&iI23SPECIFICATIONSLENGTH . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .42.9m (140'7)BEAM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8.78m (28'8)DRAFT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4.1m (13'4)BUILDER . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Vitters Shipyard BVARCHITECT . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .Dubois Naval ArchitectsINTERIOR DESIGNER . . . . . . . . . . . . . . . . . . . . . . .Redman Whiteley DixonYEAR . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2002/2006GUESTS . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8CREW . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6PRICES FROM . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .?100,000 per weekThe 42.9m (140'7) Koo

24Isea&iISPRING-SUMMER 2012THE TROPHY YACHTSFresh from being put through their paces at the St Barths Bucket,these four yachts are fast favourites for exhilarating chartersracing superyachtsSOJANAA true performance sailing yacht with many regatta wins under her belt,the 34.9m (114') Sojana doubles as an impressive charter yacht. She wasbuilt by Green Marine in 2003 (and refitted in 2009) and has a traditionaland comfortable wood-panelled interior, with sleek exterior lines by FarrYacht Design. She cruises happily at 11 knots but if guests demand a moredynamic performance, Sojana's crew are more than happy to put her throughher paces. Sojana is available for summer charters, please enquire about her cruising itinerary. Prices from ?53,500 per week for up to 8 guests PARSIFAL IIISailing superyachts don't get much more prestigious than Perini Navis, andthe 54m (177') Parsifal III has earned legendary status among sailingenthusiasts since she launched in 2005. The winner of the 2006International Superyacht Design Award, she offers impressive performanceunder sail and excellent amenities, including a huge flybridge with Jacuzzi,bar and sunbathing area. Nine crew attend a party of up to 12 guests, whocan enjoy the stylish décor while cruising comfortably at 12 knots.Parsifal III is available for summer charters in the West Mediterranean. Prices from?200,000 per week for up to 12 guests