America’s Cup: Origins & History – Part Two. With Courtesy of Erica Lay & The Mallorca Bulletin. #24/132.

September 25, 2024 · 4 min read

Erica Lay owner of EL CREW International Yacht Crew Agency http://www.elcrewco.com/

erica@elcrewco.com

America’s Cup: Origins & History – Part Two, 1992 – present day

The teams have all been in Barcelona for the past year training in the local waters in preparation for the races

America’s Cup: Origins & History – Part One, 1851 – 1992

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 Aotearoa was 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:

1. The AC75 class will remain the class of yacht for the next two Cup cycles
2. Each team may only build one AC75 for the next event
3. Cost reduction measures must be enforced in order to open up the competition to more potential teams
4. 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!

With Courtesy of the Mallorca Bulletin & the writer Erica Lay. #24/130.

September 24, 2024 · 4 min read

Erica Lay owner of EL CREW International Yacht Crew Agency http://www.elcrewco.com/

erica@elcrewco.com

CREW FOCUS IN MALLORCA

Yacht Gossip: Part 1

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

Erica LayPalma20/09/2024 15:28

FTWM

0

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.

September 13, 2024 · 3 min read

https://www.majorcadailybulletin.com/holiday/life-style/2024/09/13/127397/from-yachts-kitchens-inside-the-culinary-journey-superyacht-chef-jean-christophe-courant.html

Erica Lay owner of EL CREW International Yacht Crew Agency http://www.elcrewco.com/

erica@elcrewco.com

CHEF SPOTLIGHT IN MALLORCA

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!”