Alene Keenan

Alene Keenan has been a megayacht stew for more than 20 years. She teaches at MPT in Ft. Lauderdale and offers interior crew training through her company, Yacht Stew Solutions (www.yachtstewsolutions.com). Download her book, The Yacht Service Bible: The Service Manual for Every Yacht, on her site or amazon.com.

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About Alene Keenan

Alene Keenan is a veteran chief stew, interior training instructor/consultant, and author of The Yacht Guru’s Bible: The Service Manual for Every Yacht.

Stew Cues: Streak-free windows

It is common practice to work on window cleaning with one person cleaning on the inside and another cleaning on the outside. That way, you can work together to determine…

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Greener Cleaner

DIY solutions offer a healthier, safer way to scrub, shine, and sanitize. There’s an easy way to avoid the health risks and damage to the ecosystem caused by the strong…

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Stew Cues: Tips on vintage wine, storing china

Handling wine vintage Wine vintage is about the weather of a particular year in a particular region. Naturally, some vintages are better than others. With today’s technology, most characteristics can…

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Refit Etiquette for Contractors

Whether contractors get the next job may depend on how their workers conduct themselves on board.

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Laundry mistakes can break the bank

As a yacht stew, laundry is something you do every day. Making a mistake can be very costly. With crew uniforms alone you are responsible for hundreds of dollars’ worth…

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New owners + new crew + high turnover is perfect formula for sheer frustration

First-time American owners, met with a shortage of experienced crew, have had a crash course in the high crew-turnover roller coaster ride that is the bane of the industry.

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Stew Cues: Enjoy the beauty of becoming

Another year has come and gone. The holidays are over and the confetti (if there was any) from New Years celebrations has settled. It was a rough year for many,…

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Stew Cues: Just starting out? Take time to invest in yourself

It’s that time of year again. Boats are returning to Fort Lauderdale after the summer season and prepping for the next round. November to April is the winter season, and…

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Stew Cues: Learning to taste wine

Stew Cues: by Alene Keenan The ritual of wine service onboard includes the presentation of the bottle to the host, opening the bottle, wiping the neck of the bottle, pouring…

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Stew Cues: First step in understanding wine is understanding grapes

Stew Cues: by Alene Keenan Many people are overwhelmed and intimidated around wine. That is no wonder, considering the many vineyards, countries, styles, and prices to choose from. Knowing which…

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