• Sous-Vide: Making Life Easier for Yacht Chefs

    Posted: 20th February 2017 | Written by: Jacqui Leigh

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    Most of you will have heard about – or remember – the heady days of 1970’s boil-in-the-bag cooking, allowing us to conjure up tasteless pieces of cod in a watery white sauce in under five minutes. Today it's back in vogue under a new name, 'sous-vide', now a popular cooking method with renowned chefs such as Heston Blumenthal.
  • NeKo: Putting the Vision into Yacht Provisions

    Posted: 15th February 2017 | Written by: Karen Hockney

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    What marks out a provisioning company from the competition? OnboardOnline first met the NeKo team at the 2014 MYBA Charter Show in Genoa and their colourful stand on Porto Antico’s Molo Vecchia stood out from the crowd. Three years on, NeKo is growing at an impressive rate and the decision to expand from ship chandlery into provisioning 12 years ago was a very smart move.
  • The Assessment in Marine Cookery: Nothing to be scared of!

    Posted: 1st February 2017 | Written by: Andrew Maxwell

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    We’ve had an interesting few months at Tante Marie Culinary Academy since starting delivery of the Assessment in Marine Cookery - a key requirement for the Ship’s Cook Certificate of Competency. At the same time there seems to have been confusion over the standards required and mixed messages going out into the industry: there should not be.
  • Ship's Cook Certificate: About Time, or Waste of Time?

    Posted: 20th January 2017 | Written by: Jo Morgan, Sam Watson

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    Two years on, we have a clearer idea of the requirements for the Ship's Cook Certificate for yacht chefs, but there is still confusion around the process and criteria for prior learning. Many chefs are also intimidated by the prospect of the Ship's Cook Assessment. We spoke to Secrets de Cuisine and Tante Marie Culinary Academy to clarify what's involved and do away with the myths.
  • Cedric Seguela: Founder of Secrets de Cuisine

    Posted: 18th December 2016 | Written by: OnboardOnline

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    As regulations in the yachting industry increase, no department is immune. Under MLC 2006, as of 7 August 2014, it is a requirement for all chefs/ cooks onboard charter yachts with 10 or more crew to have an MCA Ships Cook Certificate. Secrets de Cuisine is the only MCA accredited cooking school in the south of France and we met up with the boss, Cedric Seguela, to get his thoughts, his insight on the role of a yacht chef and the wider trends in high end cuisine.
  • Wine Tasting Terms - From Round to Steely

    Posted: 10th November 2016 | Written by: Jessica Evans

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    If you're a steward/ess choosing a selection of fine wines for your yacht it helps to understand the peculiar wine tasting terms on the label. Many are apt descriptions, but it's not always easy to imagine the taste of a wine on your palate, or how to describe the flavours and sensations for your charter guests. Here are 20 common wine tasting terms to get you started.
  • Big Green Eggs: The Ultimate in Outdoor Cooking!

    Posted: 13th October 2016 | Written by: Laurent Castel

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    The Big Green Egg stands alone as the single most versatile barbecue or outdoor cooker on the market, with more capabilities than all other conventional cookers combined. From appetizers to main courses and desserts, the Big Green Egg is a seriously good idea and, with seven sizes to choose from, it can fit any space or lifestyle.
  • PYA and Worldchefs Certification for Yacht Chefs

    Posted: 22nd June 2016 | Written by: OnboardOnline

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    The Professional Yachting Association (PYA) recently signed a reciprocal agreement with WORLDCHEFS whereby each will recognise the other as an Associate Member of their respective organisations. PYA and WORLDCHEFS have agreed a reward programme including training and examinations making it possible for yacht cooks and yacht chefs to acquire Worldchefs/PYA Professional Culinary Certification Awards.
  • Sea Bass Stocks are Critical

    Posted: 21st June 2016 | Written by: Laurent Castel

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    Sea Bass numbers are critical at the moment so the fishing quota for this year has been slashed in half and scientists are arguing that this should be reduced to a quarter. We are actively encouraging everyone to buy Sea Bass only when absolutely necessary to give the species a chance to recover.
  • Onboard Core Wine List

    Posted: 16th May 2016 | Written by: Jessica Evans

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    The summer charter season is fast approaching and now is the time to think about stocking your yacht's wine cellar. Here are some suggestions for a basic core wine list to have on board to ensure you're ready for any occasion.
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