galley

Crew’s Mess: Bacon-wrapped BBQ Onion Bombs

Crew’s Mess: by Capt. John Wampler Ahh, summer. The smell of fresh-cut grass and two-cycle lawn mowers. The distant crack of a baseball bat. An ice cream truck approaching, with…

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New OTAM 85 GTS delivered

Italian boat builder OTAM has announced that its “one off” OTAM 85 GTS fast cruiser has been delivered to its owner and will debut at the Cannes Yachting Festival in…

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Crew Compass: Crew can curb ocean pollution

Crew Compass: by Lauren Loudon It’s hard to pinpoint exactly what it is that defines my love for the ocean, but there are several factors that are undeniable. The sound…

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Secure at Sea: Training must be specific to yacht, crew

Secure@Sea: by Corey Ranslem Our daily underway routine was constant on board the Coast Guard cutter. Each day, right after lunch, we did drills and training for just about every…

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Crew Compass: Cruising brings joy in places we had not expected

Crew Compass: by Lauren Loudon Being offered a new job is always an exciting time and, as I’ve mentioned previously, there are different factors to consider that make a specific…

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Engineer’s Angle: Engineer key to safety on a yacht

Engineer’s Angle: by JD Anson Whether tied to the dock or a thousand miles from shore, the safety of boat and personnel are of paramount importance to the crew. All…

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Culinary Waves: Travel with your own tools

Culinary Waves: by Chef Mary Beth LawtonJohnson I have been on Spartan charter trips when a guest wanted a cake and I didn’t have a basic cake pan – much…

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Oh, the places yachting takes you

By Katie Hunt Waking up at 5 a.m. isn’t unfamiliar to many of us yacht crew working in this fast-paced industry. So, as I walk into the “galley” and flick…

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Tankoa launches hybrid

Tankoa Yachts recently launched its 165-foot (50m) S501 Hybrid (previously named S502 Elettra) at its Genoa shipyard. Sea trials will follow final fit out and dock trials, then the yacht…

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Culinary Waves: The canapé is in a class of its own

Culinary Waves: by Chef Mary Beth Lawton Johnson To a yacht chef, no dinner party is complete without passed appetizers, from skewers to food shooters, dips and chips, wraps –…

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