below deck Executive producer Mark Cronin admitted he wasn’t exactly sure what the series would look like when he debuted the first season. He knew the show would be on Bravo and head chef was a major featured series. So he wondered if maybe the series could focus on the how-to first? below deck Chef, Ben Robinson took over Michelin star cooking on the high seas.
Why did the producers of ‘Below Deck’ think the show might be about Chef Ben?
Cronin said the producers went into the first season with open eyes, where the story was ready to take them. “Well, honestly, we didn’t know what the show was like when we started,” he told Showbiz Cheat Sheet. “We knew we had these elements. We knew we had paying guests. And they’re actually paying their own money for this holiday. And we knew we had servants ”
Plus, “we knew we had a chef who was going to do Michelin star food,” he said. “And we didn’t know, like we thought, well, how much of a cooking show is this, honestly? Like, early days cooks [of Below Deck] was beno [Robinson]. It was then that we told him our full menu and what processes he was using to sear the tuna. because we were like on the same channel Chief Chef. So we thought maybe there was a lot here with a guy trying to drag restaurant quality food into a tiny little closet in a galley. This is probably one of the most interesting things about the show. So we will shoot it.”
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But then the guests and crew became an afterthought. “And then for the guests, we’re like, OK, how much is this about their experience and their story?” She wondered. “Like, if it’s a marriage anniversary, What about the show, you know, how has their marriage been so far? This is a big turning point on this anniversary. And so we’ll interview the guests and we’ll also pre-interview with them before they get on the boat and say, you know, what are you hoping to get out of this vacation? What does experience mean to you and what kind of service are you looking forward to?”
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“And then, of course, we knew we had a show about servants in a boat,” Cronin reflected. “But we didn’t know what the ratio of those things were. We didn’t know what the mix was. So we just had to shoot everything.”
Mark Cronin had doubts what the end of ‘Below Deck’ would be?
And while Cronin wondered if they were making a cooking show, he knew the show would depend on crew drama. “I mean, I doubted the show was service. Because in my mind they were the permanent actors,” he said. “They are the ones who are there every week, every episode.”
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“Theoretically, the new charter should have been met by guests,” he said. “It turns out that’s not the case. We get a lot of episodes from a bunch of charter guests. But when we pitched it, we said that every episode has new charter guests and by the end, they’re off and on. Let’s tip the cast. So I knew the composition was kind of a challenge.”
“And it is up to this team to rise to the challenge, whatever it may be,” he said. “Whether it was their dietary restrictions or they crashed a jet ski or you can’t make enough drinks for them. Whatever their challenge. I knew our structure was like this, but I didn’t know what Ratios, such as whether they are interpersonal conflicts or whether issues will be part of our show.” He estimates that the show follows about 80% of the crew (which includes the yacht chef), 10% on the guests and the rest on the food and focuses on the menu.