Most stews have had to look after those dreaded Phalaenopsis orchids. This month’s column is dedicated to tips for keeping them alive for longer than the guests’ arrival day.
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When you first begin yachting, it seems everything is novel and no job is too much of a chore. However, after a couple of seasons certain things can induce sudden rage.
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It would probably be easier to ask me 10 things that I DID know about yachting when I arrived in Antibes in the summer of 2001.
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To kick off the new '10 Things' series from OnboardOnline, Lauren Williams tells us 10 things she didn't know before joining yachting, starting with the wonder that is toilet paper origami.
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Sitting in a careers class in Coventry 25 years ago, little did Simon Furey realise that one day, he would make his name cooking on one of the most sumptuous private yachts.
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Many yacht crew view the new OOW HELM course as just another money-making opportunity for trainers. Deckhand Elliot Shane argues that there's more to it than that.
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Sailing is long stretches of boredom punctuated by episodes of sheer heart pounding terror. If this still sounds romantic to you, then crewing is a good way to test your resolve.
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Steward/esses, as a group, have a huge amount of knowledge when it comes to solving problems on board, but are often unable to take advantage of each other’s experience.
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Did you know that Mahi-Mahi mate for life? That Orange Roughy live up to 100 years? For a yacht chef, knowing where to buy sustainably-sourced seafood can be a fishy business.
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If someone had asked my teenage self where I expected to be living in my 30’s, it’s unlikely I would have said I was aiming for a bunk-bed situation.
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Elise Ciappara joined yachting after a diverse career in finance and wedding planning. Now second stew on M/Y Titania, she tells OnboardOnline about the virtues of taking a risk to find a career you love.
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While much has been written about the need for adequate rest for crew, little has been written about what happens when boats and crew get the opposite: too much down-time.
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Author and skipper William Garner shares two dramatically different journeys across the Atlantic- the solitude and discomfort of a solo crossing versus the luxury and camaraderie of a charter yacht.
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In light of the recent yacht fires in Genoa, engineer Mel Thunderbolt shares her own lucky escape from a serious engine room fire and the lessons learnt from the experience.
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It’s safe to assume that you are reading this because you like boats. Maybe you like the atmosphere aboard them and that feeling of being an important part of the crew; or perhaps you enjoy the engineering side; possibly even the ...
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Carol Benbrook has spent much of her career redefining roles and expectations. As well as beng a female captain, she has broken convention by raising her children on board.
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Yachting technology specialist Great Circle Systems shares the first of its 5 most popular blogs of 2013.
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Vegan charter coming up? Want to introduce more vegetarian meals into your cheffing repetoire? Chef Tami Ayers from S/Y Marie kindly shares the recipe that won her third place in the fiercely contested Concours de Chef at the rec...
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Chef Anders Pedersen from M/Y Altitude talks to OnboardOnline about his competition win in Antigua, and his belief that yacht chefs need to share their knowledge more.
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Because almost all yacht chefs run out of ideas sometimes, (especially when cooking for crew), OnboardOnline has decided to start an online recipe library.To kick off the series, chef Ivy Dai has kindly given us her recipe for Car...
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As a chef, sometimes you think your crew is spoiled and should be happy with what's on the table. But take their criticisms and turn it around! One of the joys (and headaches) of crew cooking is giving them what they need.
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Today's superyachts come equipped with every modern piece of equipment to navigate the globe, however, one ingredient that needs constant upgrading is human command.
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Every time I prepare for a charter, I wonder if I’ve bought too much food. Space is always a premium on yachts, but you need to have everything a guest might ask for.
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Whether guest, captain or crew, everybody has expectations of the chef. Croque Madame discusses how to manage those expectations, the frustration of fad diets, and how mise en place can save the day.
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Joss Willner, Captain of M/Y Baton Rouge, has come a long way since arriving in the South of France in 1983 after a teenage stint in the Merchant Navy. He's a pragmatist, described by friends as 'old school' and a safe pair of han...
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Some people are sailing yacht people, others are motor yacht people, but rarely is someone both. In fact a (mostly) friendly rivalry runs through the water between these two worlds. Each has perceptions about the other; perception...
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Are computer-based programs the way forward, or is the old fashioned way of paper logs and the ‘Chief’s way of doing things’ still the better option?
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Reporting from the dark side: The trials and tribulations of Croque Madame and five things no one tells you about life as a superyacht chef.
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Of all the crashes that Mat Barker saw in his past life as a derivatives trader, nothing prepared him for the day The Blue Peter snapped her mast.
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Chief stewardesses often get a bad wrap for nagging and over-reactions to trivialities. But, as Mrs Steele argues, sometimes you just have to stand your ground.
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