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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

Dropped in at the Deep End

Posted: 15th Jan 2016

Written by: Eugene the Deckie

Not many places are as captivating as a boat’s bridge at 3am. It’s here, four coffees and six packs of M&Ms deep, the world’s most intriguing problems are debated while steaming into the darkness. Why hasn’t the see-through toaste... Read More

MarQuip Facilitates Transition to Tier III Benchmark

Posted: 6th Jan 2016

Written by: Marquip

The Tier III regulations of the United Nations International Marine Organization (IMO) regarding marine emissions came into force on 1 January. They specify a reduction in nitrogen oxide emissions by nearly 80% compared to Tier II... 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

On Par with the Boss

Posted: 8th Dec 2015

Written by: Eugene the Deckie

Failing to clear the ladies tee is the biggest faux pas a male golfer can make, and it’s a very real possibility every time I put driver to ball. So imagine my state of mind as I prepare to tee off in front of the boss, one of Chi... Read More

Going Down With The Ship?

Posted: 8th Dec 2015

Written by: Alison Rentoul

Welcome to the working life of a superyacht captain, a leadership role unlike any other. With anywhere between five and 50 employees and a legion of suppliers and contractors, running a superyacht is like being the CEO of a large,... 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

Ballast Water Treatment - Time to Take Action

Posted: 12th Nov 2015

Written by: Richard Woolley

Over the coming months owners of superyachts will be looking very closely at the latest developments in the introduction of legislation from the International Maritime Organisation (IMO) concerning the discharge of ballast water. 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

New Engineer: Is Yachting Really Worth it?

Posted: 4th Nov 2015

Written by: Alison Rentoul

Q: John, Chief Engineer, 41: "After several friends told me about luxury yachting I recently made the move over from commercial, but I don’t really understand what’s so great about yachting. 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

The Low Down: Fresh Water On Board

Posted: 23rd Aug 2015

Written by: Tim Moss

This article is written with the dual aim of educating and preparing yacht Engineers, their Captains, Operators, Owners and Management Companies to best plan and comply with the regulations and good practice for the production, tr... 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

When Life Hands You Lemons... Get Cleaning!

Posted: 10th Aug 2015

Written by: Isobel Odendaal

I always tell my students at the Steward/ess course that Grandma had the right idea – she used basic ingredients in the house, such as glycerine, soap made from animal fat (see definition Boerseep) baking soda, vinegar, sunshine, ... Read More

Pursers: Financial Software to Balance the Books

Posted: 17th Jul 2015

Written by: Jodie Clarke

A Purser’s training for bookkeeping is challenging because many different software platforms are used on board yachts. Specific financial reporting requirements are determined by whoever manages the yacht and there is enormous var... Read More

Guest Gifts & Theme Nights - Part Three

Posted: 8th Jul 2015

Written by: Isobel Odendaal

Carrying on from Great Theme Nights - Part Two, here are some ideas for impromptu theme nights as well as great ideas for turn-downs and guest gifts. 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

Great 'Theme Nights' for Charter Guests - Part Two

Posted: 20th Jun 2015

Written by: Isobel Odendaal

Carrying on from Great Theme Nights - Part One, here are some additional tried and tested, popular themes that will ensure owners and charter guests enjoy a memorable time on board. As we need to keep the children happy too, let's... Read More

Great 'Theme Nights' for Charter Guests - Part One

Posted: 8th Jun 2015

Written by: Isobel Odendaal

Some Steward/esses possess a natural flair and creativity and can dream up a theme evening in a matter of minutes. A frequently asked question on my Facebook group, ‘Yacht Stewardess Tips’, is regarding classy theme ideas, especi... Read More

Steer your Engineering Career: PYA/IET Survey

Posted: 22nd May 2015

Written by: PYA

The PYA and the Institution of Engineering and Technology (IET) are working collaboratively to support Yacht engineers who are keen to progress their careers through Professional Registration qualifications, such as Chartered Engi... Read More

Yachtmasters: Ship's Captain or Boat Skipper? (Chapter 3)

Posted: 18th May 2015

Written by: Captain Horatio Hardy, aka Commander Sean O'Reilly

That Yacht Masters routinely refer to their 3000 tonne vessels as ‘boats’ is not unique – Admiral Lord Mountbatten habitually called aircraft carriers ‘boats’ but not without a hint of irony, not least because he knew the differe... Read More

Venison: Did you know...

Posted: 15th May 2015

Written by: Gabor Ivanacz

Venison has always been a top quality choice when it comes to red meat and the quality of Hungarian free-range venison is famous throughout Europe. Hunting genuinely wild, sustainable Red Deer and Wild Boar, Grey Cattle and Buffal... Read More

Bordeaux: Another Vintage of the Century?

Posted: 12th May 2015

Written by: Rod Smith

Bordeaux En Primeur 2014: “I think that the En Primeurs market – except in a great, great vintage – is largely moribund, it is largely dead, for now,” Robert Parker. When the world’s most influential wine critic, Robert Parker, an... Read More

Penum Yacht Interior Mentor Program

Posted: 5th May 2015

Written by: Penum

We are excited to launch the “Penum Yacht Interior Mentor Program”.The goal of this informal program, is to connect established Yacht Interior Managers/Chief Stews with Second Steward/esses and other aspiring Yacht Steward/esses. Read More

The Origin of Toast

Posted: 15th Apr 2015

Written by: Rod Smith

The exact origins of the celebratory gesture of raising a toast are lost in the mists of time. There is enough evidence to suggest that cultures as old as those we know performed some version of making a toast. Read More

New Fuel Emission Regulations

Posted: 8th Apr 2015

Written by: Tim Moss

There are 90,000 ocean going cargo ships, and 85% of all ship pollution is in the northern hemisphere. With the increasing demand to reduce exhaust gas emissions created by fuel and engine selection, changes are afoot, and Tim Mos... Read More


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