Charter guests are extremely important; of course, you would want them to be, especially when they are paying up to $500,000 a week to stay on board. Crew, on the…
Do you work for the constant entertainer? This could be your employer, the wife or the girlfriend, but there’s someone onboard who constantly invites friends over, throws impromptu get-togethers, hosts…
Eating out, rather than dining in your own galley, is big business. Global foodservice sales topped $2.6 trillion in 2012 and are expected to reach $3.4 trillion by 2017 with…
I could consider myself a mongrel chef. Having been trained in the art of fine dining at a young age to then study at a French-inspired culinary school followed by…
In the mid-90s, I had the opportunity to operate at 70-foot cockpit motor yacht in Spain. One of the lessons learned was the appreciation of tapas. Like pupus in Hawaii,…
Load up on the bug repellant, the 50+ sun block, polarized sunnies and your best frozen desserts recipes. Summer is here. Of course, working aboard yachts, it always seems to…
In 1989, I shipped a 54-foot Bertram to Hong Kong then delivered the boat on her own bottom to Guam via the Philippines, Palau, Ngulu and Ulithi Atolls. While on…
Your chef just had an emergency back home and has to step off the yacht for a week or so. In the meantime, the yacht has a trip planned, maybe…
The number of juice and juice-like beverages are multiplying on shelves as fast as the little furry tribbles that took over the U.S.S. Enterprise. This proliferation of fruit- and vegetable-based…
The captain got the orders: the yacht needs to rein in food costs. So as chef, you are now being asked to account for costs. Be prepared to cost a…