Crew Life

The Crew Coach: Hold out for a Couple's Job or go it Alone?

Posted: 20th Apr 2016

Written by: Alison Rentoul

My boyfriend and I are in Antibes looking for a couple’s job: he is a deckhand and I am a chef. We’ve been told by practically everyone that because we’re new in yachting we don’t have much hope of getting a job together, how can ... Read More

The Crew Coach: Who Needs a Food Hygiene Certificate?

Posted: 13th Apr 2016

Written by: Alison Rentoul

The Crew Coach discusses which Food Hygiene Certificates crew will need as an entry-level stew, and whether it is compulsory for everyone, or just for chefs and stews. Read More

Mastering Cape Epic!

Posted: 13th Apr 2016

Written by: Bianca Ljungberg

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... Read More

PYA to Endorse ACREW Workshops

Posted: 7th Apr 2016

Written by: Carey Secrett

The Professional Yachting Association has joined forces with ACREW to endorse the content of certain workshops on offer at their professional development events. Read More

Palma or Antibes? Pros and Cons for Crew Jobs

Posted: 30th Mar 2016

Written by: Alison Rentoul

The old Antibes vs Palma debate has been going on for decades, but there are benefits to both, depending on what you’re looking for, your budget, and your personal preferences. Read More

Fitting Out a New Build: Linen & Tableware

Posted: 18th Mar 2016

Written by: Jodie Clarke

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... 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

Interview: Chief Steward, Stig Spiessens

Posted: 10th Mar 2016

Written by: Stig Spiessens

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... Read More

PYA: Update on Training and Certification

Posted: 9th Mar 2016

Written by: PYA

When MSN 1858 came out to replace MSN 1802, there was an error made with the wording for required service to gain exemption from completing the Training Record Book for OOW 3000gt (Y) candidates. Read More

Crew Workout: Resistance Bands for Abductors

Posted: 9th Mar 2016

Written by: Mark Healy

This article features three simple exercises to blast the muscles around your hip and the lateral aspect of your leg, as well as getting your heart pumping of course. All these can be performed without any resistance, but we have ... Read More

The Crew Coach Announces Superyacht Scholarship Winners | OnboardOnline

Posted: 2nd Mar 2016

Written by: Alison Rentoul

Winners of the Superyacht Scholarship Competition, launched by Alison Rentoul, The Crew Coach, were announced in a live webinar today, 2 March. Read More

The Crew Coach: How Multitasking Makes Yacht Crew Less Productive

Posted: 25th Feb 2016

Written by: Alison Rentoul

While captains may find working on one job before moving onto the next, The Crew Coach explains why the natural way of doing things is actually better: at least in theory. Read More

Interview: Chief Stew Charlotte Morris

Posted: 16th Feb 2016

Written by: Charlotte Morris

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... 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

Interior Training: Strive to be the Best

Posted: 27th Jan 2016

Written by: Karen Hockney

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 ... 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

5 Reasons to Study a WSET Wine Course

Posted: 25th Jan 2016

Written by: Emma Laval

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... 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

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

The Crew Coach: Why Yacht Captains Need to Listen to Crew

Posted: 7th Jan 2016

Written by: Alison Rentoul

At the end of last year my first mate left because he said my inability to listen was doing his head in. The thing is I’m not really sure exactly what I’m doing wrong a lot of the time, or what to do about it. How do I learn to li... 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

YPI Crew: Confidentiality and NDAs on Superyachts

Posted: 18th Dec 2015

Written by: Jason Scott

It’s easier than ever to broadcast our lives but it’s important to remember that some things should be kept confidential and out of our news feeds - especially when working on a luxury superyacht. 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

The Crew Coach: Bridging the Generation Gap with Younger Crew

Posted: 2nd Dec 2015

Written by: Alison Rentoul

When longstanding crew resist changes to the system and culture brought about by new crew members, captains must find a way to bring harmony to this team of two halves. 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

The Crew Coach: Publishing Public Photos of a Yacht

Posted: 25th Nov 2015

Written by: Alison Rentoul

It's extremely important for all yacht crew to use discretion with any photos taken of boats, particularly those that you or your friends work on, to avoid getting yourself or friends into trouble. 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

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