Interior

Stew Cues: Mistakes in carpet care drive owners crazy

Stew Cues: by Alene Kennan The interior spaces of yachts are designed to be as comfortable as an owner’s or guest’s home. The furniture, textiles and materials chosen for the…

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Stew Cues: First challenge is to craft a catchy CV, resume

Stew Cues: by Alene Keenan As a newbie yachtie, the CV/resume is one of the first obstacles to conquer. It is a tool to communicate personal and professional information to…

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Crew’s Mess: Sesame Ginger Beef Stir-Fry

Crew’s Mess: by Capt. John Wampler One would think that stir-fry cooking dates back to China’s earliest history, but that’s not the case. Historians think that during the Han Dynasty…

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Culinary Waves: For best gluten-free baking, stock up on flour-starch blends

Culinary Waves: Chef Mary Beth Lawton Johnson Gluten-free baking is not a one-flour-fits-all endeavor. But do we really have to keep all those different flours on board? Well, it really…

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Top Shelf: So Fran macrobiotic salad

Top Shelf: by Chef Tim MacDonald “Tell him to study macrobiotic,” shouted the boss down the line to the captain while giving food preferences. On hearing the instructions, I immediately had…

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Culinary Waves: Yachting bears hard workers prepared for success

Culinary Waves: by Chef Mark Godbeer Yachting – my life for 15 years, a life I would not change for anything. I wouldn’t call myself “old school.” I envision those…

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Stew Cues: The Continental divide at the dining table is drawn on a ‘zigzag’

Stew Cues: by Alene Keenan When I have had the pleasure of having a meal with the crew while training on board a yacht, I often find non-U.S. crew staring…

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Crew’s Mess: Easy ponzu sauce

Crew’s Mess: by Capt. John Wampler One of the best things about working in the yacht industry is enjoying the fruits of the sea. Wahoo, mahi-mahi and tuna are frequent visitors…

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Top Shelf: Ease ‘surprise dessert’ panic

Top Shelf: by  Chef Timothy MacDonald As a sole chef in the 50-60m category, it’s hard scrabble. It’s harder scrabble floating around Cuba with the limited provisions available. What I have…

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Culinary Waves: Crew sharing galley doesn’t have to be a recipe for disaster

Culinary Waves: by Chef Mary Beth Lawton Johnson I’m in the galley cooking, and in comes the bosun. It’s his duty to cook for the crew tonight. Tied up with…

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