Ship's Cook Certificate: About Time, or Waste of Time?

Posted: 5th Mar 2021

Written by: OnboardOnline

Seven years on, we have a clearer idea of the requirements for the Ship's Cook Certificate for yacht chefs, but there is still some confusion. With the help of OceanWave Monaco, we clarify what's involved and do away with some of the myths. Read More

Ensuring Superyacht Quality from Farm to Table

Posted: 9th Feb 2021

Written by: Gemma Fottles

The superyacht industry proudly boasts seven stars standards for guests in all aspects of the onboard experience, but when it comes to the suppliers to the yachts themselves, do chefs have the same peace of mind? Read More

The Key to Cristal

Posted: 13th Nov 2018

Written by: Louise Sydbeck

If you work in the yachting industry you probably already know that Cristal is one of the most exclusive champagnes you can find, but here are some interesting facts so you can impress your charter guests when the opportunity aris... Read More

Super Tuscans for Superyachts

Posted: 12th Nov 2018

Written by: Louise Sydbeck

Sassicaia, Ornellaia, Tignanello, Masseto - all big wine names in yachting but what are they? All harking from Italy, full-bodied and densely structured, these big hitters belong to a breed called Super Tuscans. In the early 1980s... Read More

The Art of Wine Tasting

Posted: 10th Nov 2018

Written by: Louise Sydbeck

To the average wine consumer, the quirks of professional wine tasting may seem unnecessary, if not downright silly. Assessing legs, shade and rim, aroma, structure, length, sniffing and spitting can seem frivolous. However, a litt... Read More

Vintage Variations

Posted: 11th Apr 2018

Written by: Louise Sydbeck

Louise Sydbeck of Riviera Wine recognises that there is a lot of media hype, and commercial significance, around certain vintages. She guides us through the sometimes baffling question of vintage, explaining why it is important an... Read More

The World's Most Expensive Rosé: Château d'Esclans

Posted: 11th Apr 2018

Written by: Louise Sydbeck

Château d'Esclans is a beautiful estate in the Var, it covers 260 ha of which 47 are planted with vines. The owner is Sacha Lichine, former owner of Château Prieurie Lichine in Margaux, Bordeaux. Sacha's philosophy is to make the ... Read More

Sous-Vide: Making Life Easier for Yacht Chefs

Posted: 20th Feb 2017

Written by: Jacqui Leigh

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 ... Read More

NeKo: Putting the Vision into Yacht Provisions

Posted: 15th Feb 2017

Written by: Karen Hockney

NeKo certainly knows how to make an impression, and anyone who attended the 2014 MYBA Charter Show in Genoa will remember their spectacular stand and lively after show drinks along Porto Antico’s Molo Vecchia. Three years on, NeKo... Read More

The Assessment in Marine Cookery: Nothing to be scared of!

Posted: 1st Feb 2017

Written by: Andrew Maxwell

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 hav... Read More

Cedric Seguela: Founder of Secrets de Cuisine

Posted: 18th Dec 2016

Written by: OnboardOnline

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 Certifi... Read More

Wine Tasting Terms - From Round to Steely

Posted: 10th Nov 2016

Written by: Jessica Evans

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 y... Read More

Big Green Eggs: The Ultimate in Outdoor Cooking!

Posted: 13th Oct 2016

Written by: Laurent Castel

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... Read More

PYA and Worldchefs Certification for Yacht Chefs

Posted: 22nd Jun 2016

Written by: OnboardOnline

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 re... Read More

Sea Bass Stocks are Critical

Posted: 21st Jun 2016

Written by: Laurent Castel

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... Read More

Onboard Core Wine List

Posted: 16th May 2016

Written by: Jessica Evans

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. Read More

The Secret of Hungarian Charcuterie

Posted: 15th Mar 2016

Written by: Gabor Ivanacz

It is well known that charcuterie is a branch of cuisine devoted to prepared meat products, such as bacon, ham, sausage, salami, terrines, galantines, ballotines, pâtés, and confit, primarily from pork, but it also can be made fro... Read More

Yacht Crew Start Your Wine Collection!

Posted: 16th Feb 2016

Written by: Jessica Evans

We all like a spot of plonk every now and again but, have you ever thought about having a decent collection of wine for your home once you leave the yachting industry? Or have you ever thought about wine as a long-term investment?... Read More

How to Spot a Faulty Wine

Posted: 26th Jan 2016

Written by: Louise Sydbeck MW

As a crew member in the yachting industry I´m sure that you have had your fair share of faulty wines! With (in some cases) inappropriate storage conditions on yachts resulting in dry, hot and moving environment, wines tend to matu... Read More

Chefs...The Competition Begins!

Posted: 25th Jan 2016

Written by: Gabor Ivanacz

Venison Gusto is proud to launch their Chefs Competition. Entries must be received by the 19th February and the lucky winner will receive a 500€ Venison Gusto voucher. Read More

Taste and Quality with Natural, Unfarmed Meats

Posted: 22nd Jan 2016

Written by: Gabor Ivanacz

You cannot see it and you cannot always recognize it by reading the label but, unfortunately, most of the meat in the supermarket these days has gone industrial and it is also affecting the food on board superyachts. Read More

Fizz the Season for Champagne!

Posted: 29th Dec 2015

Written by: Jessica Evans

This time of year always calls for a glass of Champagne to celebrate, especially on New Year's Eve, so we thought we'd answer some questions so you know a little more about the famous bubbly! Read More

Luxury Charcuterie - Taste the Difference

Posted: 1st Dec 2015

Written by: Lucinda Frye

Venison Gusto, supplier of luxury charcuterie, has been busy with a number of educational tastings for superyacht chefs and crew along the French and Italian Rivieras. At these events, Gabor Ivanacz explained how to cut and prepar... Read More

Which Wine with Which Food?

Posted: 20th Nov 2015

Written by: Louise Sydbeck, Master of Wine

The raison d’être of food and wine pairing is to enhance the gastronomic experience of a meal, be it a lunch on the beach or an exclusive dinner in a three star restaurant. Here are some tips to bear in mind when choosing the perf... Read More

Tips and Tricks for Decanting Wine

Posted: 12th Nov 2015

Written by: Jessica Evans

Your boss or charter guest has asked you to decant a bottle of wine. But how long do you decant it for and how do you know which wines should be decanted in the first place? Here is our guide to help you on board! Read More

Pass the Prosecco

Posted: 30th Oct 2015

Written by: Emma Laval

While Champagnes are usually the bubbles of choice on board luxury yachts, we have seen a huge rise in Prosecco orders the past few seasons. Even outside the yachting industry, Prosecco has been booming worldwide with sales growin... Read More

Coravin: The Ultimate Wine Tool for Stews

Posted: 23rd Oct 2015

Written by: Riviera Wine

How many times have you served just one glass of wine from a bottle and the rest has gone to waste? Now there's a solution called Coravin - a simple device that allows you to pour a glass of wine without pulling the cork. Read More

MCA Notice for Ships' Cooks

Posted: 16th Oct 2015

Written by: Maritime & Coastguard Agency (MCA)

Important notice from the MCA on recognized certificates for food safety onboard - for Ships' Cooks as well as others processing food in the galley - which clearly states their position on online courses. Read More

No More Sulphites in Wine?

Posted: 17th Aug 2015

Written by: Jessica Evans

A chemistry graduate who claims his new gadget can filter out sulphites in wine as it is poured is seeking $100,000 on crowdfunding site Kickstarter. The device, named Üllo and pronounced ‘oo-lo’, is described by developer James K... Read More

Slovenia Wine

Posted: 22nd Jun 2015

Written by: Robi Novak

That which is made with love, effort and knowledge has a greater possibility to succeed. However, this is not possible without natural resources. Read More


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