FUNKY CHEF PRESS RELEASE

FUNKY CHEF PRESS RELEASE

FUNKY CHEF | PRESS

Funky Chef Unleashes the World’s First Fitted, Fashion-Forward Chef’s Jackets Tailored Exclusively for Women

About Funky Chef

In a revolutionary departure from the conventional kitchen uniform tailored for men, Funky Chef proudly announces the launch of its groundbreaking collection of fitted and patterned chef’s jackets specifically designed for female culinary professionals. This initiative aims to redefine industry standards by seamlessly blending fit, fashion, and functionality.

Amidst a surge in the number of women joining the culinary realm, Funky Chef emerges as a trailblazer, addressing a significant gap in the market. The absence of chef’s jackets tailored to women’s needs remains a prevalent issue – a void that Funky Chef is committed to filling.

Created by a visionary female chef, Funky Chef is the world’s first and only collection of fitted and fashion-forward chef’s jackets that reflect the creativity and professionalism of today’s culinary talent. Breaking away from the traditional mold of shapeless classic whites, Funky Chef introduces a groundbreaking concept – power suits tailored exclusively for female chefs. Each Funky Chef jacket is meticulously crafted from eco-friendly, non-toxic cotton, reflecting a commitment to both style and sustainability. In addition to setting new standards in culinary fashion, Funky Chef also champions a cause. Devoting 1% of all profits, it actively contributes to the Endometriosis Foundation of America.

WORDS FROM HANNAH STADDON AT FUNKY CHEF

Funky Chef has introduced a line of fitted jackets specifically tailored for women in the culinary industry. These jackets have quickly gained popularity among various professionals, such as chef influencers, yacht chefs, private chefs, culinary educators, students, and recipe developers. They have even been spotted on chefs featured in the top-ten television series, Below Deck.

Designed with both functionality and style in mind, these jackets feature a fitted cut, adjustable waist, and side seam splits for ease of movement. Made from stretchy, lightweight, and breathable cotton fabric printed with eco-friendly dyes, they offer a comfortable fit for women across a broad spectrum of sizes, ranging from XS to 3XL.

As part of their commitment to making a positive impact, Funky Chef pledges 1% of its profits to the Endometriosis Foundation of America with each jacket purchased. 

 The traditional plain white chef’s coat was designed for men’s bodies and fails to capture the creativity, form, and function demanded by today’s female culinary professionals. Our mission is to empower the next generation of female chefs, ensuring they feel confident in their everyday uniforms.

CONTACT

For more information about Funky Chef and to order these revolutionary chef’s coats, visit www.FunkyChef.co

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Earliest memory of cooking came from my father, watching him bring so much joy and happiness to our family with the connection of love and enthusiasm shown. Cooking my own, very first dish would always bring me back to cooking with my dad and it was called ‘pasta mess’

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OCEANWAVE MONACO PRESS RELEASE

OCEANWAVE MONACO PRESS RELEASE

OCEANWAVE MONACO

Oceanwave are proud to announce a collaboration with Hannah Rose an exceptional chocolatier and Superyacht Chef in presenting exclusive Yacht Chefs Chocolatier and Specialist Culinary Courses.

About OceanWave Monaco

OceanWave Monaco is a premier yacht crew training facility committed to providing high-quality, accessible training programs to elevate the skills and professional development of yacht crew members

As Yacht Chefs, we are always striving for ways to improve the guest experience onboard, honing our skills and increasing our repertoire, to ensure that we maintain the standard of excellence expected onboard a Superyacht.

OceanWave Monaco, a premier yacht crew training facility, and Chef Hannah Rose, an esteemed chocolatier and superyacht chef, proudly announce the successful completion of their exclusive Yacht Chefs Chocolatier Course. The highly anticipated three-day event, held at their culinary training centre, drew yacht chefs from around the globe to refine their culinary skills and elevate the onboard guest experience.

WORDS FROM OCEANWAVE MONACO

Whether it is through stages at renowned restaurants or specialist courses in a particular cuisine or area of expertise, the ability of a chef to widen their skillset can be the difference between a good and a fantastic experience for owners and guests.

We first met Hannah as part of our Ship’s Cook Certificate Assessment provision at OceanWave Monaco and we were immediately struck by how exceptional she was, both as a chef and in the way that she works. The incredible chocolate work that Hannah Rose excels at combined with her insight as a working Yacht Chef mean that she is uniquely placed to provide the ultimate Chocolatier course, teaching yacht chefs to craft premium chocolates efficiently, even under limited time and space constraints, catering to exclusive clientele onboard super yachts.

Providing the skills to create exquisite, hand-made chocolates which give the wow factor, tailor-made to your guests preferences, for arrival gifts, turndowns, or to round off the perfect meal, helping to ensure the experience of a lifetime.

Passionate and professional, Hannah’s desire to promote excellence and efficiency amongst chefs resonated strongly with our mission at Oceanwave Monaco to promote excellence within our industry.

The specialised chocolatier course is just one of many exciting projects we have planned to help yacht crew reach their highest potential.

At Oceanwave we believe in providing excellent training in an enjoyable and accessible environment. We believe in adapting techniques to individual needs, ensuring all candidates leave with confidence and the knowledge and skills to exceed their expectations.

CONTACT

For inquiries or more information about OceanWave Monaco, please contact:

Course Success

Participants from various countries gathered in the heart of Antibes to learn from Hannah Rose’s expertise and experience in the art of chocolate-making. Over the course of three days, attendees acquired valuable knowledge, perfected their techniques, and received a comprehensive chocolatier kit to continue honing their skills post-event. The collaboration between OceanWave Monaco and Hannah Rose showcased a shared commitment to promoting excellence within the industry and providing yacht chefs with the tools to excel in their roles.

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Chef Hannah Rose

Chef Hannah Rose

Earliest memory of cooking came from my father, watching him bring so much joy and happiness to our family with the connection of love and enthusiasm shown. Cooking my own, very first dish would always bring me back to cooking with my dad and it was called ‘pasta mess’

read more

Chef Hannah Rose

Chef Hannah Rose

Chef Hannah Rose

Name

Chef Hannah Rose

Age : 24

What is your current role?

Sous Chef on 92m Motor Yacht Phoenix 2

Where are you from?

St Andrews, Scotland

Qualifications and Certificates

Ships cook cert however nothing else, entirely taught by experience

Social Media and Web Links

Truffle, Comté , Pickled pear

Breakfast Yoghurt Parfait

Carrot tartlet, Gruyère, Linseed Seed Taco, Lobster

What is your earliest memory of cooking? What did you cook and for who?

Earliest memory of cooking came from my father, watching him bring so much joy and happiness to our family with the connection of love and enthusiasm shown. Cooking my own, very first dish would always bring me back to cooking with my dad and it was called ‘pasta mess’ It originated from a night me and him cooking dinner, and we opened our fridge that was a ‘mess’ the ingredients combined created the most unbelievable pasta dish. Since then we have forever purposely bought the ingredients and recreated it. It will forever signify why i love cooking so much, as it brings so much purpose and reason to life. To this day it’s still my favourite meal to cook for people closest to me.

Have you always been a chef? Or did have a change of direction in your career?

I have always been a chef since i was 14-15 years old. I started out with the passion of winning a young chef competition in high school and realising i loved everything about it. It’s been my entire focus since.

If you could cook with ingredients from any country, where would it be and why?

It would be fresh spices from India. The flavours they create in their style of cooking is one of the most incredible things I’ve learnt. I find it so inspiring how they cook from pure flavour and combinations, no weights or recipes. The majority of their style in cooking stems from their childhood or family memories and being shown the way from a young age.

If you could invite any 2 people for dinner, who would it be and what would you talk about?

I would invite Adele. Hands down.

What was the last culinary course / qualification you took and what would you choose next?

I haven’t ever taken one!

What is the most funny/ frustrating thing that has happened to you whilst cooking for someone?

A 10 person dinner turning into 150 guests onboard within the space of a few minutes and literally throwing food together for 12 hours straight, all you can do is laugh!

How much of your cooking is “finger tips” and instinct rather than following the recipe?

The majority of all my savoury cooking, all that comes from taste and instinct.

What or who inspired you choose the food and drink / chef industry?

I wouldn’t say it was a person more the world of fine dining and how mindblowing it was to me that you can take pure whole ingredients and turn them into such unbelievable food dishes.

What does your typical day in your life as a Chef look like?

Busy, chaotic and always doing many things at once. I’m at my happiest when I’m busy.

How do you spend your time off? What do you enjoy doing?

Usually eating out and drinking bubbles! I love dining out and exploring new places.

You’re running specialist training for Yacht / Private Chefs, what’s involved and who is this for specifically?

I’m running a yacht chef chocolatier course. It’s based over 3 days covering all the techniques and skills involved in making chocolates onboard a superyacht. The course will cover all the basis of cleaning, polishing and decorating moulds. An array of fillings and recipe modules as well as the process of tempering and work with cocoa products. It’s based for chefs who want to master the skills and execute them on superyachts.

Hannah Rose Yacht Chef 
Chocolatier Course | OceanWave Monaco

How did you get into teaching your specialism?

I start making chocolates about 5 years ago and since been in the yachting industry it’s something I’ve seen more and more chefs having an interest in and a want to learn the skill. I want to share evything i know and guide other chefs to be able to execute the process themselves.

What’s the driving force behind what you do, and your specialism in particular?

My passion for it. I couldn’t love anything more and i feel it really shows in the work i produce. I specialise in intricate chocolatier designs and techniques.

What advice would you give to a young person entering the industry today?

To give it your absolute all and stick out the rough rides as hard work and a good attitude always pays off. Dedicated crew members always make it very far in this industry. Learn, learn and learn too! No knowledge is bad knowledge it’s just about how you use it and make it your strength. There so many great leader and role models in this industry that crew can look up to when starting out.

Do you have a favourite cooking or chef quote to share?

“Make it right or make it twice!”

Thank you Hannah! We look forward to hearing about your future courses and more! 

Aly | HEC Net News

Content, provided interview answers and images : Chef Hannah Rose

Chef Malgorzata Scheidle

Chef Malgorzata Scheidle

Chef Malgorzata Scheidle

Name

Chef Malgorzata Scheidle

Age : 41

What is your current role?

Private freelance chef land and sea

Where are you from?

Poland

Qualifications and Certificates

  • BA in Hotel Management and Tourism Industry (silver service training, kitchen training), Poznan , Poland
  • PG Diploma in International Hotel Management Oxford Brookes University England

Culinary Training

  • October 2022 – Bangkok Thai Cooking Academy Private Thai Chef Certification
  • January 2020-2022- Gastronomicon ,Agde culinary arts training , cooking and patisserie
  • October 2021- Asburton Chefs Academy – Yacht Chef certification

Awards and Accolades

Nominated for yacht ACREW awards in mentorship category

Social Media and Web Links

  • Instagram Page : Malgorzata Scheidle @yachtchefmed

Fresh catch for dinner!

Chef Malgorzata delicious creations

Chef Malgorzata to the left with the crew

What is your earliest memory of cooking? What did you cook and for who?

I always cooked with my mum , she was teaching us how to bake and make pasta from scratch, those times the Polish market wasn’t as open as it is now so we used ingredients that were available

Have you always been a chef? Or did have a change of direction in your career?

I have always been in hospitality , I worked summers in my auntie restaurant as a teenager and every summer i would be a waitress or bar staff places like Greece or USA, When i studied undergraduate i managed to be in close contact with chefs world always fascinated with their knowledge and flavours. Cooking at home was a normality but i never thought to be strong enough to join galley team. After universities i managed restaurants and hotels before joining yachting in 2011 , even then i was first a chief stewardess. going down to smaller vessels pushed me into cooking on board which i realised was my real passion.

If you could cook with ingredients from any country, where would it be and why?

Lebanon !!. I mean Lebanese cuisine is absolutely incredible , flavours , abundance of spices, fish , seafood, grains. It is so colourful and delicious.

If you could invite any 2 people for dinner, who would it be and what would you talk about?

Yotam Ottolenghi and my Husband. Yotam put a great spin on Middle Eastern cuisine, I think my husband cooks better than me … so we definitely could cook up a storm in my house and hopefully I could learn a bit more from this fabulous chef!

What was the last culinary course / qualification you took and what would you choose next?

Bangkok Thai Cooking Academy, Private Thai Chef Certification which I did in 2022. Such fantastic depth of Thai cuisine. I am already booked into Tokyo sushi academy in November

What is the most funny/ frustrating thing that has happened to you whilst cooking for someone?

I think frustrating is finding out last minute that one guest has allergies or numbers go from 12 to 15. In private cheffing that happens a lot, so you have to be very flexible. A funny part of your job is loosing desserts to sudden boat movements, or electricity cutting out. There’s nothing else you can do! You just laugh and carry on with a fancy version of fruit salad!

How much of your cooking is “finger tips” and instinct rather than following the recipe?

I think that now after cooking for 7 years it’s finally turning into instinct. I would say over 60% of my cooking however, I still follow recipes for pastry … as we know you don’t play with this area of cooking, it has to be very precise.

What does your typical day on a yacht OR in a villa / home with a client involve?

Waking up at 6am for my morning coffee and provisioning. If provisioning is done then it’s onto prepping, that’s the most important part of the day – marinating, compressing etc. The more prep done, the better the day and the results including flavours. Each client is different from requiring 3 meals a day to only 1 a day. Each booking is different. I always set up a station for each course to make plating more efficient and after each service, cleaning up and wipe down is crucial!!

How do you spend your time off? What do you enjoy doing?

I generally travel a lot during my time off, visiting family and exploring new food spots with my husband. We are both passionate about cooking therefore it’s easy to plan our travels.

Firing on all engines!

Dessert prep for dinner. Done!

The best views of the support crew

You’ve just finished working with a client ‘trackside’ of the Monaco Grand Prix! How did you prepare for that?

First by contacting the client for a preference list. Next, sending a client menu for approval and visiting the venue checking for equipment and space etc. I had to organise deliveries the day before as the track get closed from 6am,  so it’s important to get all the food into the venue earlier. I spend 1 full day prepping and separating goods, as well as checking for any missing items.

What was a typical day whilst cooking for your guests during the Formula 1 event?

I arrived at the flat at around 6am, then would go to the market for fresh bread and any items I missed or decided to add. next was prep,  marinating fish or meat depending what I was serving that day. I would separate herbs, micro greens and get on with baking a few dessert components for plating.

You were close to the action, how did you cope with the noise?

I was wearing noise cancelling sets given by guests and food was only served during race break.

What did you love about the event.. and what didn’t you like?!

The hardest part was provisioning as I slept only maybe 4 hours each night. The atmosphere was fantastic and the client was very kind, therefore I had wonderful time.

What advice would you give to a young person entering the industry today?

First of all you have to be independent and resilient, this industry requires sometimes a lot of hard work and not much sleep so you have to be tough here. Always save 20% of your salary on the side just in case boat gets sold and you loose a job, or in case there’s an accident. Have a plan B exit strategy. A goal you should aim for in future if your environment is toxic, do not stay on the vessel. Lastly train, train, train and use winter or low season months to go and do different courses to upgrade your skills.

What inspired you choose the food and drink / chef industry?

I have always loved hospitality and it was my calling since I was little. Food inspirations, I take from my fellow colleagues and obviously some amazing chefs out there like Ottolenghi, Bachour and Dugourd.

Do you have a favourite cooking or chef quote to share?

A recipe has no soul. You as the cook must bring soul to the recipe. — Thomas Keller