Culinary Innovation in the Superyacht Industry: Trends and Techniques. With Courtesy of Erica Lay & The Mallorca Bulletin. #24/171.
October 25, 2024 · 3 min read
Culinary Innovation in the Superyacht Industry: Trends and Techniques
In the opulent world of superyachts, where luxury knows no bounds, the dining experience stands as a hallmark of extravagance and sophistication. The evolution of culinary practices on these floating palaces mirrors the broader gastronomic trends seen in the world’s finest restaurants, but with unique adaptations to meet the distinctive challenges and expectations of the high seas. This article delves into the cutting-edge culi nary trends, innovative techniques, and the ever evolving expectations of high-profile guests in the superyacht dining experience.
A fusion of global flavors
One of the most prominent trends in superyacht cuisine is the fusion of global flavours. Superyacht chefs are often tasked with creating menus that reflect the diverse tastes and preferences of their international clientele. This means blending culinary traditions from around the world into cohesive and innovative dishes. For instance, a single meal might feature Japanese sashimi, Italian truffle pasta, and Caribbean-spiced seafood, seamlessly integrated to offer a gastronomic journey that transcends borders.
Farm-to-table at sea
The farm-to-table movement, which emphasises locally sourced, organic ingredients, found its way onto superyachts years ago.
While sourcing local ingredients can be challenging at sea, superyacht chefs collaborate with local provisioners and markets at various ports of call to procure the freshest produce, seafood, and meats. This approach not only ensures the highest quality ingredients but also supports local economies and reduces the carbon footprint associated with food transportation. Many chefs love to shop at local markets and get personal recommendations from the people they encounter there and guests love it when their food has a story.
Molecular gastronomy
A trend popularized by renowned chefs like Ferran Adrià and Heston Blumenthal, molecular gastronomy has made significant inroads into superyacht kitchens. This culinary approach involves using scientific techniques to transform ingredients in unexpected ways, creating dishes that are as visually stunning as they are delicious. Techniques such as spherification, gelification, and the use of liquid nitrogen are employed to create avant-garde dishes that delight and surprise high-profile guests.
Personalised dining experiences
High-profile guests on superyachts expect more than just a meal; they expect a personalised dining experience tailored to their individual tastes and dietary preferences. Superyacht chefs must be adept at creating bespoke menus that camter to a variety of dietary needs, from glu ten-free and vegan options to keto and paleo diets. This level of customisation ensures that each guest’s culinary desires are met with precision and creativity.
Sustainability and ethical sourcing
Sustainability has become a significant consideration in the superyacht industry, and this extends to the culinary practices on board. Chefs are increasingly focusing on sustainable and ethically sourced ingredients, including sustainable seafood, organic produce, and fair-trade products. Additionally, there is a growing emphasis on reducing food waste through careful planning and innovative use of leftovers, such as creating stocks, sauces, and other components that maximise the use of every ingredient.
The role of technology
Advancements in kitchen technology have revolutionised the way superyacht chefs operate. State-of-the-art kitchen equipment, such as sous-vide machines, combi-ovens, and blast chillers, allow chefs to execute complex techniques with precision and consistency. Moreo- ver, modern kitchen design on superyachts often includes innovative storage solutions and high-efficiency appliances that help chefs maintain optimal conditions for their ingredients, even in challenging marine environments.
Interactive and theatrical dining
The superyacht dining experience is increasingly incorporating elements of interactivity and theatre. Guests might be invited to participate in the culinary process, whether through cooking classes, wine tastings, or interactive dining experiences where chefs prepare dishes tableside. This trend not only enhances the dining experience but also creates memorable moments that guests can cherish long after their trip has ended.
The superyacht industry represents the pinnacle of luxury, and its culinary practices are no exception. As global culinary trends evolve, superyacht chefs continue to innovate, integrating diverse flavours, sustainable practices, and cutting-edge techniques to meet the discerning tastes of high-profile guests. Whether through the fusion of global cuisines, the use of molecular gastronomy, or the emphasis on personalised and sustainable dining, the superyacht culinary experience remains at the forefront of gastronomic excellence. In this ever-evolving landscape, one thing is certain: dining on a superyacht is an unparalleled experience that epitomises the art of luxury living.
Captains, Managers and Owners: Why Should You Use a Crew Agent?
In today´s yachting industry time is usually of the essence. Busy programmes and tight yard periods keep the pressure on the team; as yachts increase in size and complexity so must the crew. Sometimes a captain simply doesn’t have the time to source individuals with the specialist skills and experience required – that´s ok though, that´s where people like me, the humble crew agent, come in.
Each year that passes sees yachts grow in size and with the rate of developing technology so do the systems on board. As such, new positions have arisen. For example, we now see Interior Managers residing above Pursers and Chief Stews, and ITOs (Information Technology Officers) working alongside the ETOs and Engineering teams. Quite often with these specific roles we need to spread the net a little wider and actively seek people from outside the yachting industry. This takes time and research; quite often the yacht captain or manager simply does not have the time to dedicate to finding these people.
But the same goes for the traditional positions; everyone in yachting knows how hard it is to find suitable crew, most captains will tell you unequivocally it’s the part of their job they simply detest and often, it gets pushed to the bottom of the list of things to do before season starts (you know, that list which mostly consists of putting the boat back together after a lengthy winter of maintenance and projects, and making sure everything is ready for the first boss trip of the season), so that´s probably why crew agents evolved. We have a niche to fill, and we have evolved further to satisfy the different wants and objectives of our clients.
Some captains would still rather do the leg work themselves and search through suitable CVs on a database and check the references to get feedback from industry peers. In this case, a headhunter style agent probably isn´t for you – it´s more expensive and if you are going to be repeating their work anyway it´s a little pointless. For this reason, we are seeing more of the shopping cart approach agents popping up. You can pay an annual fee to search through an online database yourself and contact whoever you like for any position. Works for a lot of people, if you have a good amount of time!
Social media is a great way of gathering CVs. Be warned; you will have to sift through a large number of applicants in order to find those crew who are suitable. Try it – it’s quite an experience; a captain said to me in Antigua earlier this year he had been inundated and it gave him a newfound respect for what I do. Which was nice.
Basically it all comes down to best use of time. Although I hear “management (or owner) is trying to save money!”, this is illogical and should be challenged. Let’s pretend for a moment you own a €50,000,000 superyacht. Don’t you want to make sure you have the best of the best working on board? Minimising risk to your vessel, and ensuring you and your guests and family are receiving not just the best service, and incredible food, you’re safe and well looked after, and you know, you can rest easy knowing your crew are doing the best for you and your yacht?
And, as a captain, don’t you want to be reassured that you have an awesome team working with you to help you achieve these goals, and feel secure you can let them run their own departments successfully and safely?
So ask yourselves – realistically do you have the time, and expertise required to source the top tier of superyacht crew? For the sake of saving a little money in the short term, is it worth it. Plus it’s worth considering that by not outsourcing recruitment to highly experienced specialists like myself and my peers, you’re taking the Captains or Heads of Departments away from their other duties. Once you tot up how many hours they’ve spent sifting through CVs, trying to check references and interview and check certificates and all that good stuff… are you really saving that many euros?
As an owner, would you do this in your land-based operations? Probably not. So I’m not sure why costs are trying to be reduced on what is potentially the most important part of a superyacht’s operation. If you hire a bad engineer who costs you thousands of euros of damage, or a chef with a drinking issue who fails to serve your charter guests and costs your vessel’s reputation and damages future income streams, well, was it worth saving that fee?
At the end of the day, you can have the best yacht in the world, but if you have the wrong crew on board, it’s going to cost you in more ways than just financially.
Having been in the business of superyacht crew recruitment for close to 20 years, I often find myself in the position of being somewhat of an Agony Aunt. Sometimes the questions I’m asked are so pertinent to the industry they’re absolutely worth sharing as the answers and information could help someone else in a similar situation. So I’m going to share some! If you have any questions you’d like advice on please email me and you might be featured in the next article. But be warned, I’m not necessarily known for sugar coating my answers…
Today’s first question comes from a green crew member.
Dear Erica
I’m in Mallorca looking for my first yacht job as a deckhand. I’ve applied to loads of jobs online and through agencies but I haven’t had any replies to my applications yet. Thing is, I don’t have my STCW yet but would do it if I had a serious job offer. I have the cash but don’t want to spend it in case I can get a boat to pay for it instead. What are my chances?
Frugal, Palma
Hi Frugal,
I’ll be honest. Zero. You’re competing with literally hundreds of brand new crew who’ve done their homework, invested in their courses ahead of time and have arrived prepared. I hate to be the one to break it to you but you don’t just need an STCW… have you got your ENG1 medical yet? I’d start there. Then you’ll need a security certificate (go for Proficiency in Designated Security Duties which lots of schools now add on to the 4 module STCW course), and a Powerboat level 2. That’s a minimum. Depending on your experience, funds and objectives you may want to consider Personal Water Craft. Or even a Dayskipper. But, before you do all that I’d recommend you do some research, figure out if this industry is for you and something you’d like to commit to before you spend all that money. You’re not going to find a yacht willing to sponsor you through your courses either at this stage – training packages usually come as a reward for hard work and loyalty. Good luck!
Our second question comes from another newbie who’s been taken advantage of.
Hey Erica
I’m working on a 34m MY as Sole Stew and this is my first job. I’ve been on board for three months and will be finishing the season soon. I haven’t ever been given a contract as the captain says this is just “daywork”. They said when I joined I’d be paid a certain amount and my first two months pay have been less. We didn’t discuss holiday either, how much am I entitled to? And can I get that paid out at the end of the season? The captain also said we’d start and finish in Palma but now we’re going to finish in Athens. They’ll need to pay for my flight back to Palma right?
New Stew
Oh New Stew
Where do I start with this one. This is not daywork this is a temporary job. Daywork is when you join a yacht in port for a few hours a day and then go home. Daywork is not a liveaboard position and the boat certainly shouldn’t have left port. You’re a temp stewardess, and it sounds like the captain is taking you for a complete ride. Without a contract, you don’t really have a leg to stand on here – before joining a yacht you should always have a contract in position to protect both parties. This is called a Seafarer’s Employment Agreement and you can find templates available online with the basics included. The SEA should set out terms of your employment: salary, holidays, repatriation, notice periods and also, insurance. Are you covered on the yacht insurance if you have an accident? I’d be surprised if he’s even put you on the crew list! With no contract, he can leave you high and dry (and even potentially unpaid) in Athens on the dock. Unfortunately there’s not a lot we can do with this one but next time, make sure you have a contract before you join. And if you have any doubts or questions about what you’re being told is “normal”, then ask someone (like me, or another captain or an experienced crew member). Sadly there are a lot of charlatans in this (and every) industry who will take advantage. Don’t let them. Finally, I’d recommend you sign up with Nautilus – all crew should. Nautilus are like a trade union for yacht crew and annual membership gives you access to legal and welfare assistance. Best of luck out there and get home safe.
Here’s a question from a Captain who’s struggling to keep his crew.
Hi Erica
I’m captain of a 50m MY. It’s busy private and charter, full on programme – when we’re not chartering the boss is on, often we have 24 hour turn arounds between one group leaving and another arriving. We’re also dual season Med and Caribbean. My issue is my crew keep burning out and leaving, I’ve been through two chief officers, three chief stews, three engineers and the juniors seem to be on a revolving door. What can I do to keep them? My boss is fed up of seeing different faces every time they come on board.
Cappy Chaos
Hey Capitano,
You’ve answered your own question there. You’re burning them out so something needs to give. I note from previous communications the crew get 4 weeks holiday a year, and this simply is not enough for a programme like yours. I’ll be honest it’s pretty outdated now. That sort of holiday package only works on single season yachts when the crew get weekends off through the winter on top of holidays. It’s give and take – your crew are currently giving everything until there’s no fuel left in the tank and they’re not getting anything back. So you have two choices here: you can either talk to the owner and ask them to cut back on their trips or the charters (I suspect they’ll want to do neither) to allow the crew more time between trips for some down time, and just the opportunity to breathe, or you look at more time off. Busy programmes like yours tend to thrive when you implement rotation which I see you already have as captain? So why don’t you give it to the rest of the crew? I can help you with the facts and figures to present to the owners but overall, rotation will allow the crew to be the best they can be, and uphold the high standards of the yacht, and then go home and recuperate for their time off before coming back to do it all over again. It’s simple – not enough time off means people aren’t giving their best and it’s not just the service aspect, it’s health and safety. When people are exhausted they’re more likely to miss things or have accidents and if that happens, your boss is going to have a lot more issues to deal with. Think on it. Come back to me.
A quick question from another captain.
Erica! Help!
I’ve got a problem with a crew member and I’m not sure whether to try and replace her or not. The stew I’ve employed for the season is great with the guests, they love her, and she works tirelessly with a smile for them to make sure they’re having the best time! But, she says she not only won’t pick up my laundry from my cabin floor, she won’t even do it! Or the deckhand’s either. How do I address this with her?
Captain P
Hello Captain P
The simple answer? You don’t. What are you, 5? And hang on, did we go back to 1955? The stew is there to do a job. She is responsible for running the interior of the yacht; housekeeping and guest service. Which as you’ve stated, she’s evidently excellent at. Her job does not include picking your dirty cacks up off your cabin floor. Do your own washing, clean your own cabin (all crew should be responsible for their own space), and whilst you’re cleaning the mirror in your bathroom, have a good look in it and have a word with yourself. I’m sure if you ask her very nicely she can show you (and the decky) how to work the washing machine. She’s the stewardess, she’s not your mum. There’s a good boy, now back to work and be nicer to her please.
This one comes from a yacht owner!
Dear Erica,
This is the story…My husband and I purchased a magnificent pre-owned yacht in 2023 and did a total re-fit that we finished about 6 months ago. We were lucky enough to have the time and opportunity to oversee the job and really worked hard to complete it. It is 105’ of heaven. We are docked in Puerto Portals.
However, since finishing the work, we have gone through 3 Captains. This is really taking the joy out of owning this vessel! We require a 200 Ton license. The Captains come in with a great attitude and lots of promises, but then fizzle out. We are really clear when we interview them about our lifestyle (which is very casual) and the amount of time we plan to use the yacht. We ask them if they can supply mates, crew and stews, they say yes, but when push comes to shove they can’t. But the worst part is, each one of these Captains has been a nightmare! One ploughed straight into a dock, scratching the entire side of our newly painted boat. Another ran us aground and the props had to be repaired. The third did not do any damage, but has refused to work Christmas through New Year when we had specifically told him upon hiring that we planned to go to St. Barth’s for the holidays. Then he quit without any notice! Not one of them has acted professionally.
What is the formula for finding a good Captain so that we can enjoy our yacht?
Thanks for your time,
An Owner
Hi An,
I do feel your pain here. There’s nothing worse than entrusting your precious, beautiful yacht to the hands of someone who turns out to be a total wally. Sounds like you’ve had a visit from the bad luck fairy. But you didn’t tell me where you found these guys – how are you selecting them? One dodgy hire is unlucky, two is really unlucky, but three?! That’s making me ask questions! Did you check their references? Talk to previous owners they’ve worked for? I’m going to go out on a limb here and say it doesn’t sound like you have, as judging by the incidents you mention, a few phone calls would probably have brought up a few nagging doubts. In future I’d strongly recommend you call up other owners and grill them. Lightly on both sides. Best question to ask: “Would you rehire him?” If you use an agency they’ll do all that for you, AND they should offer a guarantee for anything of 3-6mths so if that captain leaves or you fire him, they have to replace them – no charge.
Look out for any warning signs on the CV and challenge the Captain. No longevity, missing references, big gaps of unemployment. You get the idea… did these guys have any previous experience? Local knowledge for where you’re cruising? If they’re crashing and running aground it sounds like they have no real experience on a boat so make sure you don’t pick the same sort of candidate again! What are you paying? Are you in line with market rates and industry standards? If not, that might be contributing to the problem.
With regard to the “positive starts going steadily downhill”, what’s causing that? Can you identify where it’s going wrong? And ask why? You mention a “casual lifestyle”, but what does that actually mean? Obviously it’s your yacht and you can do what you like with it, when you like (as long as it’s safe), so be honest with the Captain from the start to make sure you’re on the same page. One person’s casual could well be another’s formal. If you guys like to be heavily involved with the vessel operation and decisions of the Captain then tell them what you’re like, that way they can decide if you’re the right owners for them too.
So the formula for finding the best captain? At this stage I’d say call an agent. They’ll do all the grisly work, offer advice and support and then give you a few CVs of good captains with good previous performance; then all you have to do is sit on your slice of heaven, drink a margarita and pick the one you like best. Let’s face it – the money you’ll spend on an agency fee you’ll save on your insurance premiums from picking another crasher…!
Discover the funny, bizarre, and unforgettable moments yacht crews face while ensuring memorable guest experiences
One evening, a guest requested a “glow-in-the-dark” paint party on the deck.
Well our last foray into the weird and wonderful world of requestswas so well received we figured we’d do another one! So buckle up for round two of the sort of stuff yacht crew have been dealing with this summer all over the world …
More Eccentric Guest Requests
The Iceberg Request: While cruising in cold waters, a guest requested that the crew bring an iceberg on board so they could have their drink “on the rocks.” The crew, ever resourceful, carved a chunk of ice from a nearby glacier and presented it on deck, much to the delight and amusement of the guest, who enjoyed their drink with a literal piece of nature in it.
The Skydiving Extravaganza: An adventurous guest requested an impromptu skydiving session over the ocean. The crew arranged for a professional skydiving team to join them at the next port, and the guest had the thrilling experience of jumping from a plane and landing on a designated spot on the yacht’s deck. The crew watched in awe and amusement as the guest made a dramatic entrance. Thank God they didn’t miss!
On-Board Antics
The Costume Ball: A guest decided to throw a spontaneous costume ball and insisted that the crew join in the fun. With limited resources, the crew got creative, using bed sheets, kitchen aprons, and whatever else they could find to fashion makeshift costumes. The sight of the crew mingling with guests in their DIY outfits added a hilarious and charming touch to the evening.
The Missing Guest: One guest had a penchant for playing hide and seek, but without informing anyone. The crew spent an entire afternoon searching for the guest, only to find them comfortably napping in a hidden storage compartment. The guest found the whole situation amusing, while the crew had a mix of relief and laughter.
Fishing for Fun: During a fishing trip, a guest requested to catch a fish with their bare hands, a task easier said than done. The crew set up a shallow area with netting to increase the chances of success. After several humorous attempts and lots of splashing, the guest finally caught a small fish, leading to a triumphant and laughter-filled moment. Thankfully the chef was not asked to cook it.
Memorable Parties and Events
The Karaoke Catastrophe: A guest threw a karaoke party and insisted that everyone, including the captain, participate. The captain, not known for his singing abilities, delivered a hilariously off-key rendition of a popular song, which became the highlight of the night. The crew and guests bonded over the shared laughter and unforgettable performances.
The Paint Party: One evening, a guest requested a “glow-in-the-dark” paint party on the deck. The crew covered everything with protective sheets and set up UV lights. Guests donned white clothing and splattered each other with neon paint. The colourful chaos was a hit, and the sight of everyone glowing under the UV lights made for a vibrant and funny spectacle. The clear up was not quite so much fun though….
The Waterslide Adventure: A particularly fun-loving adult guest asked for the inflatable waterslide to be set up from the upper deck into the ocean. Not for the kids, for the grown-ups. The crew obliged, and the sight of adults gleefully sliding into the sea turned the yacht into a floating water park. The event was filled with laughter and splash-filled fun, creating a memorable day for everyone on board.
Culinary Quirks
The Giant Sandwich: A guest once requested the largest sandwich the chef could make. Rising to the challenge, the chef created a gigantic beast of a thing – never challenge a chef, you will always lose! The guests were evidently delighted at the colossal creation, and the crew had a great time watching them guest tackle the giant meal – and put in a request, so the chef had to make more for them.
The Personalised Cocktail Challenge: During a cocktail party, a guest challenged the stew tending bar to create a personalised cocktail for each guest based on their personality. She rose to the occasion, crafting unique and whimsically named drinks that captured the essence of each guest. The humorous descriptions and surprising flavour combinations kept everyone entertained. And apparently earned the crew a decent tip!
The Chocolate Fountain Incident: At a dessert buffet, a chocolate fountain became the unintended centerpiece of a series of misfortunate events when it was set on too high a speed. Guests trying to dip various items ended up with chocolate splatters everywhere. The crew had a good laugh but had to quickly clean up the chocolate-splattered deck and guests, who took the messy fun in stride.
These additional stories highlight the unexpected, amusing, and sometimes downright absurd situations that yacht crew members encounter. Their ability to adapt, improvise, and find humour in these moments is a testament to their dedication to ensuring guests have a memorable and enjoyable experience on the high seas.
America’s Cup: Origins & History – Part One, 1851 – 1992
The trophy holder (the defender) sets the terms of the competition
1903 America’s Cup: Reliance (left) and Shamrock III (right) before the race.
Photo: Wikipedia
With the highly anticipated America’s Cup starting just over the road in Barcelona on August 22nd, here in Mallorca we’re seeing some magnificent yachts heading over to join the spectators of one of the most incredible sporting spectacles on the sailing calendar. So, what’s it all about? The America’s Cup, recognised as the peak of yacht racing, is more than a sailing competition; it reflects human ingenuity, determination, and the pursuit of excellence on the seas. In short: it’s a big deal. As one of the oldest international sporting trophies, the America’s Cup has a history spanning over 170 years, highlighting the evolution of maritime technology and competitive spirit. And sometimes, as we’ll see, that spirit is fighty…
The America’s Cup dates back to August 1851, when the Royal Yacht Squadron of Great Britain organised a race for the Hundred Guinea Cup around the Isle of Wight. The schooner America, representing the New York Yacht Club, sailed to victory against a fleet of British yachts. This triumph not only secured that trophy, known as the “Auld Mug,“ for the United States but also set the stage for a new era in competitive sailing. The victory of the America was a significant achievement, as it demonstrated the superiority of American yacht design and sailing prowess at a time when Britain was considered the dominant force in maritime affairs.
The unique structure of the America’s Cup, where the trophy holder (the defender) sets the terms of the competition and the challenger must accept these conditions, has contributed to the event’s appeal and complexity. This format has led to intense rivalries and dramatic races, as challengers strive to outsmart and outmanoeuvre the defending champions. Over the years, this dynamic has spurred significant advancements in yacht design, sailing techniques, and materials. And also some lengthy court cases and disagreements!
From the 1920s, the defender and the challenger yachts have been determined through elimination trials. There’s only ever one challenger and that country/yacht is decided upon in the Challenger Selection Series which takes place before the main race.
Both yachts must be designed, built, and equipped (as much as is possible), within the country they are representing. Originally, the rules of the America’s Cup presented several challenges for the competing yachts. One significant rule, which was not removed until 1956, required challengers to sail to the competition site on their own hulls, necessitating a heavier construction compared to the defenders which was a bit of an unfair disadvantage for the challengers! The competition format was a best-of-seven series of races until 1995, whereupon it changed to a best-of-nine series which ran until 2007.
In the early days, races were all about the wealthy sportsmen who owned these 20-27m yachts, this really peaked in the 1930s with the infamous J Class yachts (such as the British Endeavour, and the American Velsheda). World War II slowed things down significantly and after twenty years with no challenge, the New York Yacht Club made some changes to allow the new 12m class to compete. Despite the name, no measurement on these yachts was actually 12 metres; the “12” referred to a complex mathematical formula used in their design. Between 1958 and 1987, each race took place on a six-leg, 24-mile (39-kilometre) course.
One of the most notable periods in the America’s Cup history was the long reign of the New York Yacht Club, which successfully defended the trophy 24 times from 1857 to 1983. This remarkable streak was broken by the Australian yacht Australia II from the Royal Perth Yacht Club, which introduced a revolutionary winged keel design that gave it a decisive edge. The victory of Australia II not only ended the longest winning streak in the sport (and actually in any sport, ever) but also marked a turning point, inspiring greater international participation and innovation.
The next race, in 1987, saw the Americans win the cup back but no longer under the New York Yacht Club – this time it was down to the San Diego Yacht Club. One year later in 1988 things got heated. The race between the Americans and the challengers New Zealand ended up being decided in the courts and the result from this dispute was a revamping of the rules for the races.
In 1990 the 12m class made way for the International America’s Cup Class which continued until 2007. These yachts all had to be designed to the same formula, some typical stipulations included length of 25m, weight of 24 tonnes, 35m mast, plus sail surface areas were specified.
And that’s all we’ve got time for this week! Tune in next week to hear about the modern America’s Cup story, from 1992 up to present day.
The BMW-Oracle at the start of the first race of the 33rd America’s Cup, which has been held in the waters of Valencia. | EFE
With the highly anticipated America’s Cup starting just over the road in Barcelona on August 22nd, here in Mallorca we’re seeing some magnificent yachts heading over to join the spectators of one of the most incredible sporting spectacles on the sailing calendar. So, what’s it all about? Last week we covered the origins of the America’s cup which dates back to 1851. This week we’re going to look at the modern story, picking up where we left on in the 1990s.
In 1992, the challenger was Italian – this was the first time we saw a non-English speaking country at this level. Not for long though, as the Americans beat her! In 1995 the Kiwis took the cup back by winning five straight races, evidently, a total thrashing… This year’s event also saw the first mostly female (there was only one man) crew sailing the USA -43, aka “Mighty Mary” in the Challenger Selection Series. Team NZ defeated the Italians in the following Cup in 1999. This was the first cup without Americans competing.
Now since the 1980s it’s worth noting that the original rules where the yacht had to be designed and built almost exclusively in the country it was representing (and crewed by that country’s nationals) had been relaxed. So in 2003 we saw various members of Team NZ taking up residence in Switzerland so they could race on the Swiss challenger. When they won, Swiss yacht Alinghi became the first European (ahem) team to hold the Americas Cup in 152 years and the event was finally held in European waters – Valencia was chosen as obviously Switzerland doesn’t have a sea… it also doesn’t have native kiwis but we’re not here to split hairs.
After another court case involving who had the right to be challenger in the next race (spoiler alert: America won), races continued and in 2010 we saw a new class of boat, the AC72, a wing sailed catamaran. Unfortunately for many teams, the super high costs of developing these incredibly complex new designs were too much to bear, and over the next few years various groups pulled out of competing.
In 2012 Team NZ’s AC72 Aotearoawas seen sailing on hydrofoils – and a technology race in foil development and control began. NZ beat Sweden and Italy to take the spot of challenger, and the race with the US was the longest on record. The final result was a very close call with the US Golden Gate Yacht Club coming from behind to win 9-8.
Despite a minor delay due to Covid, the NZ America’s Cup in March 2021 still went ahead and it was a pretty epic spectacle to behold. The teams had agreed on a new design rule leading to the creation of the AC75 (with various limitations and design regulations to adhere to), and these boats could continuously foil at speeds of over 30 knots. Team NZ successfully defended their cup against the Italians.
Which brings us up to date, the 37th America’s Cup will be hosted by Barcelona this year, starting in August 2024 with the following stipulations:
The AC75 class will remain the class of yacht for the next two Cup cycles
Each team may only build one AC75 for the next event
Cost reduction measures must be enforced in order to open up the competition to more potential teams
100% of the race crew for each competing yacht must either hold a passport for that country, or have been physically present in that country for at least 2 of the 3 years prior. There are a few exceptions here but that’s basically the rule.
The event will be opening on August 22nd, and then we’ll see the final preliminary race and the Louis Vuitton Cup, followed by the Louise Vuitton America’s Cup which officially starts on October 12th 2024. The teams have all been in Barcelona for the past year training in the local waters in preparation for the races.
So who’s racing? The current defender is Emirates Team New Zealand – who got to choose the venue and organise the cup this year. The challenger teams at this stage are British Ineos Britannia, Swiss Alinghi Red Bull Racing, Italian Luna Rossa Pirelli Prada Team, American NYYC American Magin, and the French Orient Express Racing Team.
Will you be watching? Who’s your bet on to win the position of challenger? We can’t know at this stage as everything is literally to play for. What we can guarantee is a very exciting event which is taking place very close to our local Mallorcan waters, which can only be a good thing as yachts will no doubt head here before they move across to Barcelona to watch the oldest international competition still going on in any sport. Exciting times!
Here are some of the best anecdotes and funny stories so far from this season
One guest could not sleep without his pet goldfish. | wikipediahttps://1f130179f271455237beb02a8b6148c2.safeframe.googlesyndication.com/safeframe/1-0-40/html/container.html
One of the perks of my office based crew agency life means I’m privy to all the gossip onboard. When the summer season comes to a halt I love to ask all the crew out there on social media to tell me their best stories. As we all now know, life on a yacht can be as unpredictable as it is (according to Instagram) glamorous, especially for the crew who serve the high-profile guests. The close quarters and high-stakes environment often lead to some pretty memorable moments. Here are some of the best anecdotes and funny stories so far from this season.
Unusual Guest Requests
The Goldfish Emergency: One story involves a guest who couldn’t sleep without the presence of their pet goldfish. The problem? They forgot to bring the goldfish on board. The solution? The captain sent a crew member to find a pet store at the next port and secure a goldfish, along with a tank, just in time for the guest’s bedtime. It’s worth noting here this was not a child guest.
The Invisible Chief Stew: On another occasion, a guest requested that the stewardess team be invisible, which meant staying out of sight at all times but magically appearing when needed. This led to the Chief Stew developing almost ninja-like skills to cater to the guest’s whims, sneaking around corners and hiding in closets to avoid being seen. Let’s hope the tip was big.
All-White Everything: There was a guest who insisted that everything they touched be white. This included food, drinks, and even the crew uniforms. The chef had to get creative but in the most bland possible way, serving dishes like cauliflower puree, poached chicken breast, and vanilla ice cream, while the crew had to ensure no other colours were visible in their attire.
Themed Parties Gone Wild
The Pirate Invasion: Yacht parties are often extravagant, but one pirate-themed party took it to the next level. The interior crew are always proud of going the extra mile with their events but this one was pretty extra. The crew dressed up as pirates, complete with eye patches, fake parrots, and “yarrr” accents. The best bit of the night was a surprise mock attack by a rented pirate ship, complete with extras, water cannons and sword fights. The guests loved it, but the cleanup the next day was another story, as the crew had to deal with the remnants of water cannon battles and stray props scattered around the yacht. The deck crew were not impressed with the stews…
Mermaid Mayhem: Another memorable event was a mermaid-themed party where the guests dressed in elaborate mermaid costumes. One guest, however, took the theme too seriously and decided to jump into the sea in a full mermaid tail. The crew had to scramble to rescue the guest, who realised too late that swimming in a heavy costume wasn’t as easy as it looked in the movies.
High Seas High Jinks?
Pranking the Newbie: Initiation pranks on new crew members are a time-honoured tradition and continue. Lots of reports of the old favourite “radar test” before leaving port – this is where the poor greenie is covered head to toe in tin foil and made to walk up and down the dock whilst waving their arms, following instructions from the engineer on board… it’s amazing how many newbies fall for this one. But it’s highly entertaining for everyone watching!
The Disappearing Deckhand: One of the deckies was prone to taking power naps in the tender garage when he could… and totally thought he was getting away with it. One day out at anchor the crew had some fun, and hid. Literally all of them. Even the captain. They managed to stay hidden for a good 20 minutes before our little decky started to have a big old freak out. Too many end of the world movies my friend? He stopped napping after that.
Culinary Capers
The Banana Boat: A chef received a peculiar request for a dish that was “nothing but bananas.” Embracing the challenge, he created an entire multi-course meal featuring bananas in every form: banana soup, banana salad, banana sushi, banana curry, and even banana ice cream for dessert. The guest was delighted, and the story of the “banana boat” meal became a legendary tale among the crew for the rest of the season.
Midnight Cravings: Late-night snack requests can be quirky, but one guest’s craving for a specific brand of peanut butter led to a frantic middle-of-the-night search at various ports. The crew finally found the desired jar from another yacht’s galley after several hours, only for the guest to take one bite and declare they were no longer in the mood for peanut butter. The jar became a humorous keepsake in the galley, reminding everyone of the lengths they sometimes have to go to satisfy their guests.
All in a season’s work for our faithful yacht crew! Despite the occasional absurdity, the crew’s dedication to providing top-notch service shines through, ensuring that guests have an unforgettable experience on the high seas.
From yachts to kitchens: Inside the culinary journey of superyacht Chef Jean-Christophe Courant. With Courtesy of Erica Lay & The Mallorca Bulletin. #24/135.
From yachts to kitchens: Inside the culinary journey of superyacht Chef Jean-Christophe Courant
Currently working on a 50m Heesen MY
Each week Erica Lay, owner of EL CREW CO International Yacht Crew Agency talks to a crew member currently in Mallorca either seeking work or based here to learn a little more about our local yachting community. For more info on any of our stars featured here, you can contact Erica directly on erica@elcrewco.com
Today I’m speaking with Jean-Christophe Courant, who’s currently working as Sole Chef onboard a new 50m Heesen MY.
Q.—What do you like about Mallorca?
A. — “I first came to Mallorca in 2009 to do my STCW and have returned several times with different yachts. As fond as I am of Mallorca, it’s also where I suffered two injuries on board, a good reminder life on board is 10 times more dangerous than ashore. Please make sure your contract includes insurance! But I will come back to Mallorca… I’m not afraid!”
Q.—What’s your background before yachting?
A. — “I got a degree in Business administration and worked in the casino industry as marketing manager, for Cartier in London as project manager, and in the estate business in Spain. I entered in yachting at my 30’s after one year working in a kitchen of a fine dining restaurant in Valencia ( Spain).
Q.—When/how did you become a superyacht chef?
A. — “I’ve sailed in the Atlantic since I was young. My first position was cook / deckhand / stew. I remember my first owners (Mr Bich) during the interview: “I prefer a good sailor than a super chef, but as you are a great cook, that’s fine”. I learnt a lot about sailing on bigger vessels, life on board, provisioning in remote islands of the Aegean Sea, that safety is the first concern, then comes the fun.
Cheffing on small sail yachts is very challenging. It’s very hot during the days, cold at night, wet during rough seas, often no AC in the galley… so I decided to move to motoryachts. This was like a new life! I was able to focus more on my cooking and built great relations with the other departments.”
Q.—How would you describe your style of cooking?
A. — “My cooking reflects my travels, it’s very colourful and versatile. I’ve sailed the whole Med several times. I’ve lived in Brazil and Colombia, I’ve worked for Italian owners (who only wanted Italian cuisine), as did the Turkish owners or the Mexicans. So yes, a large pallet of cuisine is available when you deal with me. I do appreciate fish and seafood as my favourites.
Q.—What’s the best thing about your job?
A. — “Traveling to, and experiencing wonderful places. As the chef, I am the one who visits and sees more whilst provisioning. I like to go out and meet the locals, it’s nice to learn local cultures when you speak several languages (I speak 5) and know how to introduce yourself.”
Q.—What’s the most challenging part of your job?
A. — “The first days with new guests on board whilst I learn what they enjoy so I can please them. Communication is very important on board (as is the pre-trip preference list).”
Q.—What’s your favourite thing to cook and why?
A. — “Any fish or seafood as there is such a large variety into the sea compared to the 5 types of meat that you can find at a butcher. I love to cook paellas as well, but that requires a flat sea!”
Q.— What’s your least favourite thing to cook and why?
A. — “I don’t do fried… I hate the smell, and the deep cleaning involved. If you want fried, go to a restaurant (that works for owners as well, who appreciate I don’t want their yacht to smell).”
Q.—What’s the most memorable guest request you’ve had?
A. — “Blanquette de veau (a creamy veal stew) to please a New Yorker… In Athens in august… his post lunch nap lasted 3 hours.”
Q.— Who in the world would you love to cook for and why?
A. — “I have been the Private Chef of Prince Mohamed Ben Salman (the next king of Saudi Arabia): so this can give some hopes for the “untrained” chef! Everything is possible in this life! For discretion, I will not disclose the hiring process, but I would suggest chefs use professional agents, such as Erica Lay!”
