Chef Rachel Hargrove from Below Deck has been hitting a house run with almost each single dish she’s served this season. She doesn’t sweat gluten-free, vegan, and loopy requests, however is she going to hit a wall on an upcoming episode?
A preview clip exhibits that the visitors doubt that she served recent crab for lunch, insisting that they’re consuming pretend crab sticks often procured on the grocery retailer. But not solely is the crab actual, Hargrove tells chief stew Francesca Rubi the crab is among the many most costly obtainable.
The complaining begins nearly instantly when Rubi serves the meals. And though Hargrove tells the visitors they’re consuming some fairly costly fish, they proceed to grouse.
Chef Rachel describes the dish intimately
The minute the plates hit the desk, a visitor is heard saying “Ugh, this is it?” The visitors appear confused by the structure of the plate questioning if extra is coming. Thankfully Hargrove is true behind Rubi to elucidate the dish.
Hargrove takes a minute to let the visitors chatter and chuckle. “So this is an Israeli couscous with Greek-style salad and Petrossian snow crab meat,” she explains. The visitors say nothing till one particular person says, “Yummy. So good.”
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The visitors appear happy so Hargrove retreats again to the galley. Although Hargrove defined the dish, the visitors insist the crab is pretend. “I think it’s fake crab,” one other visitor says. Finally, somebody asks Rubi if the crab is pretend.
But the visitors nonetheless insist they’re consuming pretend crab
Rubi instantly tells the visitors the crab shouldn’t be pretend. “On what superyacht would you serve fake crab,” Rubi wonders. She leaves the visitors to let Hargrove know what the visitors stated in regards to the crab. Of course, Hargrove is shocked by the suggestions. “What? No,” Hargrove says. “It’s like one of the most expensive crabs that you can have.”
Indeed, a fast on-line seek for Petrossian snow crab produces costs like $130 to $190 for 7 ounces. As Rubi talks to Hargrove, the visitors proceed to joke about consuming pretend crab meat.
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While Hargrove wouldn’t consider serving pretend crab, one Below Deck chef really did. Chef Mila Kolomeitseva from Below Deck Mediterranean Season four served “slimy” fish from a can to a gaggle of constitution visitors who’re Captain Sandy Yawn’s associates. Kolomeitseva was additionally seen licking a uncooked steak and serving Old El Paso nachos to the visitors. She was in the end fired.
Kolomeitseva didn’t have the extent of expertise Hargrove has and it confirmed in how she provisioned. “It seems to be that ordering from a provisioner is kind of an art form for a yacht chef,” Josh Brown, Bravo’s Vice President of Current Production stated on the Below Deck Med After Show. “I don’t know if anyone remembers last season when chef Mila first got on board. She way over-ordered her provisions.”
“It didn’t make the show because of showtime, but she’d ordered like 32 cans of whipped cream,” showrunner Nadine Rajabi recalled. “But it was interesting.”