food

Chefs cook up some community spirit at FLIBS

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Local culinary leaders and yacht chefs gathered for a World Kitchen Chef’s Roundtable at Bahia Mar to foster connections and collaboration.

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Hub connects bright minds in pursuit of a better planet

The Marine Research Hub Summit highlighted some innovative projects aimed at greener energy and cleaner seas.

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Maritime regulations no guarantee against local pandemic restrictions

On almost a daily basis, new rules are implemented or existing rules are modified with little to no notice, creating chaos for crew and endless problems for itinerary planning, owner’s use, and charters.

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Disrupted supply chain means shortages, delays, higher costs

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From engine parts to flowers, the goods that keep the yacht industry afloat are short on supply and long in coming — ripple effects from the production shutdowns and shipping delays due to COVID-19.

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Chefs up their game when short supplies mean empty shelves at food stores

Whether scrambling for scarce provisions or conjuring up some immunity-boosting magic, these pro yacht chefs tackled pandemic challenges with true aplomb.

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For a perfectly tailored charter, first tailor the preference sheet to the yacht

Have your charter broker send you a copy of what they send out to clients. Do this not only to please your guests, but also to keep from disappointing them. Those are two entirely different things.

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Got a problem? In a bind? Bugsy Drake has got your back!

Crew work is demanding work, while living where you work presents its own unique challenges. Triton advice columnist and veteran Chief Stew Bugsy Drake “gets” it. If you need some good advice, just Ask Bugsy!

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Dock & Dine: Enjoy waterside dining without fighting the traffic

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The greater Fort Lauderdale area is full of restaurants that offer dockage, most on a first-come, first-served basis. Here’s some of our favorites.

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The ‘perfect time’ to transition out of yachting never comes

There were more than a few life lessons in store when a yacht chef found herself trying to open a cafe in England while on charter season in the Caribbean…

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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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