Curious thing, fate; what is ‘meant to be will be’ pondered H; I don’t believe in fate, but even if I did what could I do about it? Such thoughts were forged from a lucky opportunity presented to Claude, a consequence of which led...
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I still remember the first time I booked an artist. We needed a DJ for an event in Turkey and I started Googling and asked around. Luckily one of my friends knew some really good DJ’s and put me in touch with them.
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All diesel engines produce soot as a product of combustion. A 99kW generator installed on a yacht before 2012 is allowed to produce over 700 grams (more than 1.5 pounds) of particulate matter (primarily soot) per day.
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We are excited to launch the “Penum Yacht Chef Mentor Program”. The goal of this informal program is to connect established Yachting Head Chefs with: Crew Chefs, Second Chefs, Sole Chefs, Junior Chefs, Sous Chefs – all aspiring y...
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A reasonable amount of information and discussion is beginning to emerge in the yachting media concerning the development of an unlimited yacht specific Masters certificate of competency.
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This month, OnboardOnline was invited to attend a lunch for the Crew Academy PYA accredited GUEST Level 2 Interior Training course. Rather than outdated and unrealistic theory training, The Crew Academy uses a villa with a realist...
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Have you ever wondered exactly what your wine tastes of? Of for that matter, wondered why wine-geeks talk of wines tasting of a plethora of things other than grapes, or any other kind of fruit for that matter?
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As yachts get ever larger and regulations increase, the role of a superyacht Captain, Officer, or HOD can seem less about the vessel and crew and more about admin and paperwork. These things are important, but don't let them rob y...
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What will it take for yachting to see that interior training is commercially viable? If the reaction from the first PYA GUEST Awareness Workshop held earlier this week is anything to go by, the industry is slowly but surely waking...
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Keeping within the spirit of natural cleaning products that I have been discussing over the past few columns, it would be almost irresponsible of me not to dedicate an entire column to the most magic natural cleaner of all – good ...
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What can yachties teach crusty old Master Mariners? What can yachting learn from the wider shipping industry? Captain Horatio Hardy and Yachtmaster Skippy Brewster embark on a journey of discovery, from which both emerge wiser me...
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For most people the word Sherry conjures up images of sticky brown liquids dragged reluctantly from the same bottle in Great Aunt Mildred’s drinks cabinet, Christmas after Christmas, and forced to be sipped, even more reluctantly,...
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The Med season has ended and it’s time to deliver your boat. These days in yachting that could be absolutely anywhere! Owners are keener than ever to head off the beaten path and explore new cruising grounds while the standard sea...
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As promised in our previous article in September, this month, we are focusing on undoing some of those laundry horrors that many of you have had to deal with.
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Like many others, I thought that interior training courses were unnecessary money-spinners, after all, we all managed fine without these courses before, didn’t we? Well I’m not sure that most of us did, not at the beginning of our...
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When I was in yachting – back in the day – my laptop weighed more than my aeroplane luggage allowance, a cell phone was something you kept in your cabin all season and needed dusting off at the end of the summer, we still used to ...
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Following on from last month’s article exploring common wine myths, Rod Smith of Riviera Wine Academy shares six more things to be taken, unlike most red wines, with a pinch of salt. Cheers!
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With the conservation measures required by the International Commission for the Conservation of Atlantic Tunas (ICCAT) in place, technically the Atlantic and Mediterranean Bluefin Tuna is now no longer endangered. Which is great n...
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If every article on Leadership in the Maritime world was represented by a toothpick, most of us would agree that we would require the services of a chain saw for a very long day to cut through all the dead wood out there.
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We've got four cocktails that cover all the taste bases. If you learn to make them well, you'll pleasantly surprise your guests every time. (And the crew probably won't mind being your guinea pigs.)
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This year at Monaco Yacht Show the PYA held their first ever table setting competition. OnboardOnline were invited to cover the event, following the judges on their journey through various interpretations of the theme ‘Monaco Glam...
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Steward/esses work in an environment where a 'disaster' is something that people on land might discount as merely a little accident, but for yacht crew, could spell the end of their job.
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With approximately 80% of the world’s Blue Fin Tuna catch being used for sushi, we help unravel the mysterious names for all the different sushi cuts from this wonderful fish.
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Tuna belly is an often overlooked ingredient but it is in fact very versatile and high in omega3. There's only a small portion available per tuna and often expensive, but it's worth it.
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Do you check if a wine is bad by smelling the cork? Do you blame the sulphites in wine for your headaches, or turn your nose up at drinking red wine with fish? In the first of a two part series, Master of Wine Rod Smith explains ...
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I stood on the dock in the baking summer heat, with my bags next to me and nowhere to go. I'd never jumped ship before that day, and had never thought I would.
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Racing sails aren't cheap, only lasting three years at peak performance. So what happens to them after they're replaced? A new industry is reconditioning sailing history for a new life.
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I just want to take this moment to write this down, as there are some things I'd like to highlight about our lives in this industry. Go ahead, read. Let me know what you think.
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Following a recent fatal jetski accident in Porquerolles near St Tropez, French authorities are cracking down on tender and jetski operation in the South of France.
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Most of us have encountered it. Sitting in a guest cabin, watching the chief stew pulling out the uniform from under the bed, only to find that the size you requested doesn't fit.
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