Despite popular belief, great cooking can be achieved on board a sailboat. Good food is an important part of the success of a cruise. The preparation and tasting of meals contribute to the joy of sailing, and further enhance the dimension of sharing and conviviality.
With this in mind, and his wealth of experience, sailing enthusiast and food fanatic Gérald Yvert came up with these extraordinary cruises.
Gérald has been a member of the Groupe des Chefs de Bord de Croisière (G.C.B.C.) for 30 years, an organisation that brings together sailing instructors as volunteer skippers from UCPA Croisières. He’s a qualified F.F. sailing instructor.
As such, he has regularly supervised UCPA cruising courses as a volunteer, both in the Atlantic and the Mediterranean waters.
In conjunction with his nautical activities, he has pursued a successful career in finance for the past 25 years, working for French and international groups in France and Latin America.
In 2021, he completed his cooking CAP (professional aptitude certificate) after studying at Ferrandi Paris, the world-renowned French school of gastronomy, in order to better understand the world of cuisine.
In 2022, he hoisted his entrepreneurial sails and founded SAIL & COOK, firmly resolved to share the thrills, experiences and interactions that come with the practice of sailing and gastronomy combined.
