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...
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Luxury yachting is still an industry in which men tend to hold deck and engineering roles while women more usually work in the interior department as stewardesses. However, a ground shift for gender equality in yachting is gatheri...
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Luxury yachting has long been an industry in which men have traditionally held deck and engineering roles while women have automatically filled stewardess and interior positions. However, thanks to passionate women – and men – who...
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James Benning was the winner of the Exterior Department in the Superyacht Scholarship Competition launched earlier this year by Alison Rentoul. Just a few months on and James has already landed his first job as Deckhand onboard 55...
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For this column, I'm stepping away from the educational side of Facebook group, Yacht Stewardess Tips, and I'm taking a light-hearted look at our ‘more serious’ personality (dis)orders and how these affect us each and every day, e...
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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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Chosen from a total of 263 applicants from all over the world, Zhara Bathe was the Interior and Grand Prize winner of the Superyacht Scholarship Competition launched by Alison Rentoul, The Crew Coach. Just two months on and Zhara ...
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The four winners of the Superyacht Scholarship Competition, launched by Alison Rentoul, The Crew Coach, were announced in a live webinar in March, chosen from a total of 263 applicants from all over the world. We recently caught u...
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In the beginning, there was light, then earth, then water. Approximately 97 percent of the earth’s water is salt water, 3 percent is fresh water and less than 1 percent of that is fit for human consumption. It's time we got smart ...
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As yacht crew, sometimes we forget just how fortunate we are. The positions we are in are well paid and we have few, or no, responsibilities outside of the yacht. We make a lot of money which we sometimes spend unwisely, and when ...
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YPI Crew speaks to Abigail Doherty, a superyacht engineer, about her experience of gaining employment in the yachting industry. One of the most exciting things about the yachting industry is the sheer variety of yacht crew jobs an...
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Chief officer Arvid Ljungberg and his team mate Markus Jokinen recently completed their first Cape Epic, a gruelling eight-day mountain bike stage race which takes place in the Western Cape, South Africa. Coined as one of the toug...
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The rate of expansion in our industry in the last twenty years, combined with natural attrition, has resulted in a shortage of experienced interior crew. Training opportunities have certainly improved, and relevant experience alwa...
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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...
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After working in luxury hospitality for eight years, a passion for the ultimate hospitality experience led Chief Steward Stig Spiessens to pursue a career in yachting. Having worked on motor yachts Tatoosh, Dilbar and Aquila (ex-C...
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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?...
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Fresh from the five day Interior Management Course with Interior Yacht Services, Chief Stewardess Charlotte Morris talks about her passion for travel and adventure, building a dream team and the importance of continuous profession...
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When it comes to interior, crew and leadership skills training, there aren’t many individuals with more passion or zest for the business than Peter Vogel. A veteran who managed Paul Allen’s superyacht stable for nine years, Peter ...
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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...
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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.
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Are you a stew or stewardess and thinking of completing a course during the winter? Why not learn all about wine and spirits by completing WSET Wine & Spirits qualification. Riviera Wine are offering these internationally recognis...
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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.
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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...
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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...
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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!
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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...
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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,...
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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...
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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...
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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!
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