Good Galley
Good Galley: Surprise Birthday Cakes
Chef Danny Davies details how to prepare for surprise birthday cakes in the latest edition of Good Galley. ...
Keepin’ it Fresh: When it comes to stocking and storing chocolate, the freezer is your friend
What kind of chocolate should you always keep on board, and where should you store it?
...
Good Galley: Get a jump on the basics
Get ready for the season by precooking stocks when you have time. Make a basic chicken stock and beef stock, portion into quart-sized zip-lock bags, and store in the freezer until needed. It’s a good idea to...
Greener Cleaners: A healthier, safer way to scrub, shine and sanitize
Avoid health risks and damage to the ecosystem with these natural, DIY cleaning solutions. There’s an easy way to avoid the health risks and damage to the ecosystem caused by the strong chemicals and long-term toxicity of many...
Good Galley: Fruit Sans Fly Eggs
Wash all your fruit in water with a little splash of white vinegar and bicarbonate of soda. For apples, pears, etc., use hot water and it will remove the wax. For berries, use cold water. The solution will prevent fruit...
Good Galley: Baking tools
I love to bake, especially bread. But galley baking gives me two regular frustrations: never enough space to put hot sheet pans down once pulled from the oven, and warped oven mitts. I often use galley dishcloths to transfer dishes...
Crew Share Horror Stories of Yard Work Gone Wrong
Have a story of your own? Send it to [email protected].
...
Gifts from the Galley
Make that send-off swag bag for charter guests extraordinary by adding a little something from the chef. We know the chief stew likes to put together a nice send-off swag bag of T-shirts and caps, a USB...
Good Galley: Tips on nut allergies, frozen fish
Beware hidden food triggers Did you know the sheen on craisins and other dried fruit is made from sunflower oil? Even someone with nut/seed allergies might not know that. Always make it a point to reach out to guests...
Chefs cook up some community spirit at FLIBS
Local culinary leaders and yacht chefs gathered for a World Kitchen Chef’s Roundtable at Bahia Mar to foster connections and collaboration.
...
Ask Bugsy! Skorts, vegans and aspiring yachties
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!
...
The Joyous Fizz: Champagne cocktail recipes
When guests return tired from shore excursions, don’t be Cinderella just waiting on them. Be the Fairy Godmother with your magic wand, and delight them with joyous fizz!
...
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 — just as a strange new pandemic plunged the world into...
Culinary Waves: How to clean your galley
Culinary Waves: by Chef Mary Beth Lawton Johnson Cleaning the galley usually begins with either a special cloth (eco-friendly versus paper towels) and a spray bottle of something. I can’t express how disappointing it is to look...
Fire destroys Sunseeker in Bahamas
M/Y Vanish, a Sunseeker thought to be about 65 feet, caught fire and was destroyed today at Valentines Marina on Harbour Island in the Bahamas. There were no injuries. According to several captains at the scene and local newspaper...
Former cook/stew wins MIASF Golden Anchor award
By Lucy Chabot Reed Former yacht crew member Patience Cohn won the Golden Anchor Award for 2020, the most prestigious award given by the 60-year-old Fort Lauderdale-based Marine Industries Association of South Florida. The award recognizes a...
Culinary Waves: A new normal in the galley after COVID
Culinary Waves: by Chef Mary Beth Lawton Johnson COVID-19 certainly has made being a yacht chef challenging. Everything we buy from a third party such as a grocery store or provisioner has to be thoroughly wiped down and disinfected...
Crew Compass: English Harbour never fails to warm the heart
Crew Compass: by Lauren Loudon Traveling brings a lot of joy to me, hence the choice of this job. And over the years, a few places in particular have left soft spots in my heart for various reasons. Arriving into...
Evac Group Launches New Sustainable Waste Management Solution for Superyachts
Evac Group, a leader in sustainability technologies and solutions, launched Dehydro, an innovative onboard waste management system designed for superyachts.
...
Meet the Triton, ACREW, and YATCO Team!
As Triton, ACREW, and YATCO grow stronger under the YATCO umbrella, Triton introduces key members from the three companies.
...
Svalbard Tightens Eco Regulations
On Jan. 1, 2025, several changes to environmental regulations in Svalbard were enacted, including boat traffic regulations and camping activities.
...
Former Crewmember Creates Yacht Recruitment App
Fiona Grey, a former crewmember, created Crewdar, an MLC-compliant yacht recruitment app that hopes to bring recruiting into the digital age.
...
Wacky News in the Maritime World
Check out recent wacky news from all around the maritime world that includes a man swallowed by a whale, mysterious black tar blobs from the sea, and more!
...