Chefs don’t just cook, they create experiences. And when you’re serving meals on a yacht or private estate, the stakes get even higher. On No Vacancy Live, Dr. Suzanne Bagnera and I spoke with Adrienne Gang—yes, from Below Deck and now program developer at FIU Chaplin School of Hospitality. Adrienne designed a groundbreaking course that prepares chefs to thrive in the #yachting, #privateestate, and #hospitality sectors. Here’s what stood out: 👉 Success requires relentless attention to detail — from dietary needs to guest preferences. 👉 Flexibility defines the role — you might cook, source ingredients in port, or even help dock the vessel. 👉 Transferable skills matter — whether you serve millionaires, disaster relief workers, or festival guests, treat everyone like VIPs. Adrienne’s program bridges the gap for chefs moving into private service, offering the guidance she wished she had 20 years ago. If you’re a culinary pro looking for adventure —or a way to elevate your skills — this course delivers. 🌐 Learn more about the FIU course: https://hospitalityexed.fiu.edu/courses/luxury-culinary-operations-logistics-for-yachts-and-estates/ Special thanks to Actabl for supporting the show. Benchmark your performance this budget season at HotelData.com.  

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