The Microgreen Menace: A Tragicomic Tale of High Seas Horticulture by Chef Tom Voigt. #24/0201.
November 25, 2024 · 2 min read
The Microgreen Menace: A Tragicomic Tale of High Seas Horticulture
By Chef Tom Voigt
July 2024: Somewhere in the Mediterranean Sea – The yacht Verdant Dreams has been found adrift, its crew tragically overwhelmed by an unexpected and deadly green invasion. The culprit? An obsession with microgreens and microherbs that spiraled out of control, turning a once-luxurious vessel into a floating greenhouse of doom.
It all began innocently enough, with the ship’s chef, Marco “Herbivore” Haverford, indulging in the latest culinary trend: microgreens. These delicate, flavorful sprouts became his passion, then his obsession, and finally, his undoing. Haverford’s compulsive need to garnish every dish with a sprinkling of these tiny greens soon escalated into a full-blown addiction, leading to the tragic events that have now become the stuff of nautical legend.
Witnesses report that the once-sparkling yacht was found completely overrun with a jungle of microgreens and microherbs, their delicate tendrils creeping into every nook and cranny. The crew, it appears, fell victim to the chef’s unrelenting quest for culinary perfection. The microgreens, normally harmless, turned deadly as they grew uncontrollably, enveloping the ship and suffocating the unsuspecting crew members in their sleep.
In a particularly poignant twist, Captain Gregory “Salty” Salazar—rumored to have been in a romantic relationship with Chef Haverford—was discovered in the chef’s shower, entangled in a fatal embrace of microherbs. The bathroom, like the rest of the yacht, had become an impenetrable thicket of verdant horror.
The Mediterranean Incident Commission (MIC) is now investigating this unprecedented case, prompting the Maritime Culinary Association (MCA) to impose an immediate ban on microgreens aboard all seafaring vessels. This new regulation aims to prevent any further incidents of this nature, with the cultivation and use of microgreens strictly prohibited.
Meanwhile, renowned yacht chef and social media influencer Ronny Davies has been temporarily detained for his role in promoting microgreens. Authorities found his quarters on another yacht filled with microgreen seeds and sprouts—even grotesquely sprouting from his face. Davies is currently held at a biological research facility under suspicion of being the carrier of this microgreen mania.
As the fallout continues, 2025 will see the introduction of stringent laws controlling the import and cultivation of microgreens on luxury yachts. Discussions are already underway regarding rehabilitation programs for those afflicted by this bizarre addiction. Some propose severe measures—including capital punishment—for extreme cases.
Ronny Davies, now infamous for his microgreen fixation, faces trial at the Supreme Court. Should he be convicted, he may meet a fate befitting his green obsession: burned at the stake on a pyre of microgreens in his hometown’s marketplace.
Thus, let this be a cautionary tale to all: what begins as a harmless garnish can, in excessive amounts, lead to the most unexpected and tragic of ends.
In 1984, Elizabeth L. Meyer purchased Endeavour, intending a full restoration, though the yacht was in poor condition after nearly 50 years of neglect, with only the hull remaining.
The J Class yacht Endeavour is a monumental figure in the annals of sailing history. Designed by the renowned naval architect Charles E Nicholson and built by the Camper & Nicholsons shipyard in Gosport in 1934 for Sir Thomas Sopwith, Endeavour was a formidable competitor in the world of yachting, particularly known for her role in the America’s Cup. In fact she’s one of the only two remaining J classes from this period (the other being Shamrock V). Sopwith was a London born aviation pioneer, businessman and yachtsman. An adventurous man,
Sopwith took part in the 100mile Tricar motorcycle trial in 1904 winning one of four medals. He also went hot air ballooning in 1906 and enjoyed it so much he bought his own. Sopwith was also, randomly, a fantastic ice skater and as part of the Great Britain national ice hockey
team, won gold in the 1910 European Championships. His aviation career started that year, and after winning a cash prize for the longest flight from England to the continent, he set
up Sopwith School of Flying, closely followed by the Sopwith Aviation Company which built more than 18,000 aircraft for alied forces for WW1. In 1934 Sopwith funded, organised and
captained Endeavour. At the time, Endeavour’s technology was ground breaking. The
yacht measured 39.6m in length overall and featured a beam of 6.4m. Her design was
characterised by a sleek, narrow steel hull and a deep keel, optimised for superior per-
formance on the water. Endeavour’s primary mission was to compete in the 1934 America’s Cup, challenging the defending champion, Harold S Vanderbilt’s Rainbow. The yacht was equipped with a powerful sail plan that included a tall mast and expansive sail area, allowing Endeavour to harness the wind effectively and achieve remarkable speeds. Her design innovations were aimed at surpassing the reigning American yacht in both technical prowess and aesthetic appeal. The match was highly anticipated as Endeavour was seen as a serious contender capable of breaking America’s winning streak, especially after beating fellow Js Velsheda and Shamrock V in her first season racing. The series was fiercely contested, with En -deavour showcasing her impressive capabilities on the water. Endeavour took the first two races and hopes were high for the British side. But Rainbow’s tacticians came through and managed to win the next two races. Despite Sopwith contesting one of Rainbow’s manoeuvres, the Cup Committee ruled in favour of the Americans, and Rainbow went on to with the series 4-2 resulting with one British national newspaper headline stating “Britannia rules the waves
and America waives the rules.”! However, Endeavour’s legacy was far from diminished. She
continued racing but suffered a partial wreck in 1937 whilst being towed back across the Atlantic to the UK. The towline broke and she was set adrift – many thought she was lost but Endeavour was found and eventually made it back to England where she went was laid up. Sadly she was left to deteriorate under several owners until she was purchased by Elizabeth L
Meyer in 1984. Meyer set out to do a full restoration of the yacht, but Endeavour was in a very poor state after nearly 50 years of neglect with no rudder, mast or keel and just the hull remaining. Work started where she lay in Calshot Spit, in the South of England until she was seaworthy enough to get her to Royal Huisman in Holland where they gave her a new rig, engine, systems and a new interior. This was a huge project for Meyer who had to sell various properties to fund this labour of love, so relaunching her in 1989 was a great achievement. It was the first time Endeavour had sailed in over 50 years, so to celebrate, Meyer organised the first J Class race the world had seen in that time in Newport, Rhode Island, and despite not having money left to pay the sailors, she received hundreds of applications to crew on Endeavour and Shamrock V. Meyer went on to set up the International Yacht Restoration School in 1993. Her work in building and yacht restoration has seen her receive the president’s award from the National Trust for Historic Preservation. She was also involved in the restoration of the other remaining J from that era, Shamrock V. Since then Endeavour has been sold on to other owners who continue to upgrade and modernise. With a rich history and legacy like hers, we’re sure she’ll continue to dominate the waves for many years to come.
The Swiss Knife Manager by Luis Rafael Hurtado. #24/0198.
November 22, 2024 · 2 min read
Captain / Estate property Manager position
Unique opportunity: Needing to fulfill with a qualified Captain that has at least a 200GT Lisc and long term experience. At least 10yrs working with high end clients and owners (Professionalism is a must) This position requires managing daily overwatch of 34’ Viking, a World Cat 24’ and the 2nd estate property in the Bahamas. Candidate must be well organized, punctual, mechanically inclined both in marine repairs and some house hold repairs, be interactive with owner and guests, physically fit for water activities and willing to travel if needed. Diver, waterman kitesurfing activities all a plus. This position will offer housing in the Bahamas and flights to and from the US if needed. Compensation is well above average. Candidate must be legal to work in the US and Bahamas under specific terms.
If you feel you qualify with these credentials and are interested, send CV to Waterwrkpr@Gmail.com With “Captain/Estate CV” as header.
1st interviews will be over telephone along with 2nd interviews face to face upon completion of background checks and review of references.
Reply to the Ad:
Ah, what a refreshing job listing! It’s not every day you see an ad seeking a Captain/Estate Manager who’s essentially expected to be a human Swiss Army knife. I mean, who wouldn’t want to sign up for a gig where you’re a Captain one minute, a mechanic the next, and then, whoops—now you’re a handyman fixing the estate in the Bahamas (while possibly juggling some flaming swords in between)?
Let’s not forget that you’re also expected to be an interactive social butterfly with guests, a physical specimen fit for kitesurfing, diving, and all the water sports you can imagine—because hey, who needs sleep when you’ve got the ocean to frolic in, right?
But wait, it gets better! I see you’ve left out a key skill that’s obviously implied: Michelin-star culinary expertise. I mean, surely you want your Captain/Estate Manager to seamlessly slide into the kitchen when the owner has a few dozen guests over. Because why wouldn’t your versatile Captain be able to whip up a 7-course tasting menu after a long day of managing boats, property repairs, and entertaining guests? Who needs a sous-chef when you’ve got Captain Jack-of-All-Trades?
Oh, and the cherry on top—this marvel of a candidate must, of course, be legal to work in both the US and Bahamas. Because if they can juggle boats, estates, and soufflés, surely navigating immigration laws is a breeze.
Best of luck finding this mythical unicorn of a candidate. Personally, I’d suggest adding fire-breathing and aerial acrobatics to the job description just to really filter out the riffraff.
Ship To Shore: Meet Edward Atkinson Owner of The Restaurant “SCRATCH”. With Courtesy of Erica Lay & The Mallorca Bulletin. #24/0192.
November 15, 2024 · 3 min read
YACHT BUSINESS FOCUS IN MALLORCA
Each week Erica Lay, owner of EL CREW CO International Yacht Crew Agency talks to local person in the 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 Edward Atkinson, originally from the UK, he’s bought a place in Mallorca 7 years ago as it’s always felt like home! With his girlfriend Grace, Edward opened their first restaurant here, “Scratch” on Valentine’s Day. They got married in Bellver Castle on March 2nd and he says, “I love working with my wife and best friend”.
1. What attracted you to the island? What do you like about living here?
Mallorca was always the port where the cool yachts dock. I slowly started meeting more people here and making friends. I love the sunshine, temperatures, the beaches, and coves on the island. Somehow the beer here always tastes better than anywhere else.
2. So how did Scratch come about?
Grace and I completely ripped the restaurant apart and started from “Scratch” hence the name. We started our company, La Flia Project (the Family project).We flew in Pedro Scattarella www.dissenyados.es, an award winning designer and architect from Barcelona, to oversee our project. He has designed many top restaurants and Hotels. He did the Ombu tapas restaurant and Vandal in Santa Cat. We are proud to say Scratch Tapas Gourmet is his third restaurant In Mallorca and he is thrilled with the finished project posting it on his private website.
3. What’s your aim with Scratch?
I’m bringing good fresh produce and seafood to tourists and locals at affordable prices. Dishes I would cook on superyachts for the wealthy folk so everyone can try. I know the prices of all the produce and I hate seeing people get ripped off who have no idea about this industry.
4. What makes Scratch better than other restaurants?
I can tell just by looking at menus and pictures what has been bought in frozen and pre prepped. It kills me when I see the prices. It’s all available fresh I just don’t understand why other “chefs” don’t use the local produce from the island.
5. How do you keep things interesting?
I pride myself in my tapas menu and my specials which change frequently. I hand pick all the produce daily from local markets. I have never used a supplier because they will deliver any crap. I like to hand select every ingredient myself. My menu is seasonal so the fruits, vegetables and salads are picked in their prime.
6. Tell me about your team.
In the kitchen it’s just myself and my very talented French Sous chef Anais. We make everything we can from scratch. I think the balance of English and French in the kitchen works so well and shows in the menu. She is from Normandy so we introduced an A la carte Café Gourmet dessert. A selection of 3 small desserts including her signature apple cinnamon and nutmeg crumble.
7. What else is on the menu?
We have a Menu del Dia, 3 courses €19.95, a brunch menu, a tapas menu and specials/larger plates.
8. How are you competing with other restaurants in the area?
I have eaten in most of the restaurants in the area and the menus never change. I feel frustrated when I see this. They rely on tourists, knowing they won’t see them again. This is not how we operate. We are building a fantastic relationship with our locals and tourists. 118 5star reviews in just 3 months. Other restaurants say it’s all fresh food but how can it be – when the seasons change so do the fruits, vegetables, salads and herbs. Even the fish and meats have seasons too where you can or cannot catch or kill. This tells me instantly it’s frozen produce.
9. What’s the best advice you’ve been given?
The first time I met Gordon Ramsey he told me if you can fill your restaurant on a Monday night you will have nothing to worry about. I’m pleased to say after just 3 months Mondays are one of our busiest evenings. We are all still learning and every day I see little improvements that make me happy.
10. What’s your long term plan?
I would love to open up 2 more Scratch restaurants in the future. One on the beach and another in Palma town.
11. How are you dealing with the transition from yachting to shore life?
Yachting is very similar hours to owning your own restaurant but this is far more rewarding to go home each night. I just turned 40, I don’t want to be sharing a bunk bed with some random person anymore.
The Tale of the Great Yacht Lie: Cruising the World… Or Not by Luis Rafael Hurtado. #24/0189.
November 13, 2024 · 3 min read
The Tale of the Great Yacht Lie: Cruising the World… Or Not
It all starts innocently enough. You’re scrolling through job listings, sipping your morning coffee, and dreaming of a new adventure. Then you spot it: “Seeking Yacht Chef for a World-Cruising Superyacht! Exotic locations, amazing owners, low-maintenance crew. Summer in Alaska, winter in the South Pacific!”
Your heart skips a beat. Alaska, Tahiti, New Zealand… This is it. The job of a lifetime! Finally, a chance to see the world, not just the insides of a galley in the same old ports you’ve visited a thousand times.
You apply, and the recruiter calls you with promises dripping like honey. “Oh yes, darling, you’re going to love this boat. The owners? Salt of the earth. They barely notice if dinner is five minutes late! And the kids? Absolute angels. The itinerary? A dream come true. Think: snorkeling in the Maldives, exploring the fjords of Norway, sipping cocktails on a private beach in Bora Bora…”
With visions of crystal-clear waters and island sunsets dancing in your head, you sign the contract.
But reality, my friend, has other plans.
The First Red Flag: “Itinerary Adjustments”
Your first clue that something might be amiss? A tiny, barely noticeable email from the captain: “Oh, by the way, we’ve had to slightly adjust the itinerary. We’re skipping Alaska this year.” Okay, fine. No biggie. Maybe Alaska wasn’t your thing anyway.
Then, the adjustments keep coming. Turns out, the dream trip around the world is more of a slightly wobbly circle around the Caribbean. Those stops in Bora Bora and the Maldives? Replaced by two months bobbing around Nassau like a buoy.
But hey, they say you have to adapt, right? You tell yourself it’s not the destination; it’s the journey. Except, in this case, the journey seems to be between the same three marinas over and over again.
“Low-Maintenance Owners”
Now, let’s talk about those “easy-going owners.” Remember when they promised you they wouldn’t even notice if dinner was a bit late? Well, they notice all right—right down to the number of sesame seeds on their sushi rolls. (Three too many? Start over.) And the kids? Absolute angels, indeed… if by “angels” you mean demons sent from some underworld whose primary diet consists of a chef’s tears and shattered dreams.
Your daily routine now includes hiding in the walk-in fridge to avoid yet another conversation about why the gluten-free pasta isn’t quite as al dente as they’d like it.
The “World-Cruising” Lie
You’ve been on board for six months, and you’re starting to feel like a prisoner on a very fancy version of “Groundhog Day.” Every few weeks, you hear the captain on the radio, excitedly talking about “new plans for next season.” And every time, it ends the same way: “Actually, let’s just do the Bahamas and New England again. It’s easy, you know?”
Easy for them, sure. For you? It’s another season of trying to figure out how to make the same damn mahi-mahi taste different for the fifth week in a row.
The Recruiters’ Greatest Hits
And just when you thought you’d learned your lesson, you find yourself scrolling through job ads again, laughing at the familiar sales pitch: “The owners are great, the itinerary is exotic, and the kids are a dream!”
Well, the joke’s on you, because the only “exotic” thing you’re going to see is the inside of yet another laundry closet filled with preppy polo shirts and pastel sundresses. And as for those kids? Dream on.
Why Do We Fall for It?
You have to ask yourself: Why do we keep falling for this? Maybe it’s because, deep down, we all want to believe the hype. We’re hopeless romantics who still dream of those Instagram-perfect days in uncharted waters. But here’s the reality: Most yachts don’t cruise around the world. They cruise around the same damn “milk run” season after season. It’s like being on the world’s fanciest hamster wheel—great views, but you’re never really getting anywhere.
So next time a captain or recruiter tells you about their “world-cruising” boat, just smile, nod, and know that you’re probably headed straight back to the Bahamas. Again.
To help you with your application and answer any questions you may have, we present our comprehensive guide: “The A to Z of B1/B2 Visas”. With Courtesy of James van Bregt & ESTELA SHIPPING. #24/0182.
The transatlantic yachting season is coming and crew recruitment remains hot. The Med season has seen a shortage of experienced crew, so those with B1/B2 visas are in especially great demand right now.
If you don’t have yours already and are hoping to winter in the Americas, West Indies and the Caribbean, here’s what you need to know…
The ‘B1/B2’ visa
Non-immigrant visas for entering US territory temporarily are classified ‘B-1’ for business, ‘B-2’ for pleasure, or ‘B-1/B-2’ for a combination of both. Valid for up to 10 years for stays of up to six months, it is not specifically designed for yacht crew, but it is the most appropriate class of visa for the industry, says the US State Department.
NB. DO NOT apply for the C-1 crewmember visa, as this is designed for other seafarers.
Work restrictions
Following a COVID-era tweak to the rules, non-US crew can work on foreign or US-flagged yachts in US waters, though NOT employed directly by a US employer or on a US-registered payroll. US taxation laws for foreign nationals are a world of pain anyway, so this is always best avoided in any case.
Note that working, or accepting a job, while in the US on a holiday visa (B-2) is illegal and will get you deported if caught. This is technically also the case throughout the EU, though is generally not enforced. The US is less forgiving, so should you happen to be offered a job on board while ‘vacationing’ in the country, you will need to leave the US as a tourist (B-2) and re-enter as a worker on your B-1 visa, with the relevant boat papers. You may register with crew agencies, etc, while on holiday, but you can not officially accept the job while in the country as a tourist; you must exit first.
Unlike in the EU, you may not technically step off one foreign-flagged boat in US waters and join another back-to-back. It is a grey area that is best avoided by exiting the US and re-entering with fresh boat papers and the commensurate documentation.
How to apply
Complete the application form (DS-160) and make an appointment at your nearest US embassy or consulate. In our case, in Palma de Mallorca and Barcelona, we use Madrid. COVID has created a severe backlog and reduced availability of appointments, so it can be worth trying other embassies if you have no joy in Madrid. The complete list of consulates is here: https://travel.state.gov/content/travel/en/us-visas/visa-information-resources/list-of-posts.htmlwhile official appointment waiting times can be found here: https://travel.state.gov/content/travel/en/us-visas/tourism-visit/visitor.html. While published waiting times for appointments can be extremely long, it is possible for seafarers to request an urgent appointment at the end of the online application process.
NB. It is crucial in your application to establish that you do not intend to abandon your residence abroad, as per rule 9 FAM 402.2-5(C)(5) (U) of the Foreign Affairs Manual. Usually, this will be ongoing property/residential ties, family ties, bank accounts and ongoing payments, car papers, and any other permanent connections to your country of residence.
Pay the non-refundable application fee of US$185. For some nationalities, additional fees can apply.
Print the application form and payment confirmation, and bring them with you to the appointment, as well as your passport (valid 6+ months beyond your stay) and two passport photos that meet the required format. Also bring any and all available supporting documentation showing the purpose of your visa application, such as boat papers, Seaman’s Book, employment letter or contract, yacht itinerary, proof of seafaring work history, future travel planned/booked and, importantly, proof that you can afford all expenses for the duration of your visit. If you have an old passport that shows a problem-free travel history (ie. no revoked visas or overstays, etc), bring that too. If in doubt, get an agent to check your documentation.
It is not necessary to have a job lined up to apply for a B1/B2, but it can help. If you happen to be joining a commercial charter yacht, it’s an idea notto volunteer the name of the yacht, or at least, request an offer letter that doesn’t mention the boat’s commercial status. By letter of the law, “Yacht crew who will provide services on board a recreational vessel and who are able to establish that they have a residence abroad which they do not intend to abandon, regardless of the nationality of the yacht, are classifiable B-1”. In other words, the B-1 is aimed at crew on private vessels. Even though ‘commercial yachts’, as we say in yacht-speak, are considered private, it’s worth avoiding any confusion.
Success in an individual assessment can never be guaranteed, of course. Should you somehow be denied at the first attempt, it is possible to reapply, but it’s best to be over-prepared than fall short of the requirements. Bring everything with you; from all the official forms and documentation to photos of your pet animals staying behind. The US is convinced that all foreigners want to move there, so it’s down to you to disabuse them of that conviction.
After the interview
Of course, an important consideration is how long it will take the embassy to issue the visa, if approved, particularly if you need your passport for travel in the meantime. Within the Schengen Area, you may be able to travel with only a recognised ID card, if you have one, though ideally you will want to retain your passport to return to the boat or place of residence while you wait.
Not all US embassies require B1/B2 visa applicants to leave their passports behind after the interview, though most do. Whether or not you are required to leave your passport behind will depend on the specific embassy or consulate where you are applying for your visa. Check the website of the embassy or consulate to find out their specific requirements.
If you must leave your passport behind, you will typically be able to pick it up within a few days or weeks, once your application has been processed. Some embassies may offer to courier the passport back to you, hopefully with the visa granted.
If you are unable to leave your passport behind, you can request an exception, though these are not always granted. To increase your chances of success, stress the urgency and importance of your visa requirement, and be super polite. And bear in mind that you will need to return to collect it.
Here are some tips for dealing with the passport requirement:
Check the website of the embassy you are applying to, to find out their specific requirements well in advance
If you must leave your passport behind, consider your accommodation and/or travel arrangements to and from the embassy
If you are unable to leave your passport behind, contact the embassy or consulate to request an exception (ask very nicely!)
**Check your visa thoroughly to ensure that all details are correct**
Annotations
For reasons best known to themselves, some US visa officers will sometimes annotate the visa, stipulating the name of the boat for which the B-1 visa is valid. Should you be unfortunate enough to encounter an unhelpful official who inserts such an annotation — in the comments section underneath the issue date on the visa — this means that you will be unable to join any other boat with this visa and will require a new one before travelling to the US for another vessel. Anecdotally, officials in Madrid are particularly keen on this annotation, so we would recommend interviewing elsewhere. If you have experienced similar elsewhere, please do tell us at palma@estelashipping.net.
If in any doubt about the application process, the documentation required for the interview and the interview itself, it is explained in these useful Youtube videos by GrayLaw solicitors in California. They are not specifically aimed at yacht crew, but they are extremely clear and will help you navigate the process:
If you don’t already have a contract, but are job hunting, it’s a good idea to print out some job advertisements from some recruiters’ websites (not social networks) listing a B1/B2 Visa as a requirement for the same type of jobs you are applying for. (hat tip to Lars Molin for this suggestion!)
Also print and bring along this letter by the Marine Industries Association of South Florida. It is addressed to US immigration officers unfamiliar with the yachting industry, explaining why ‘B1/B2’ is the most appropriate class of visa for yacht crew.
Actual possession of a valid B1/B2 visa is not a guarantee of entry, as immigration officials still need to be satisfied with the purpose and length of your visit, so you should always travel to the US with the supporting documentation outlined above. Immigration officials in South Florida are used to yacht crew coming through, so denials of entry are rare here. If the boat you are joining is undergoing an extensive yard period, it helps to have a letter from the yard indicating the length of time and nature of work to be carried out. You should, of course, also check for any COVID-related restrictions prior to travel.
As ever, valid visa status and correct stamping of a passport are the bearer’s responsibility, so diarise expiry dates, keep a count of your number of days spent in the country and apply for visa renewal in good time, which you can do from six months out. The US is zero-tolerant to overstaying, so please ensure that you don’t fall foul of the authorities.
Avoid making unnecessary short trips to eg. The Bahamas or the Caribbean, as such visits may raise suspicions with immigration officials if staying on a B1 (work) visa. If the trips are work-related, carry any relevant documentation to justify your exit/re-entry.
Is ESTA a suitable alternative?
Since first publishing this article, we have been asked a number of times about using ESTA as a more-easily obtainable alternative. It can work, especially for short-stay rotational crew members, but there are limitations to bear in mind.
An ESTA would cover you for work trips of up to 90 days and, because it is multi-entry, it cancover you for trips to the Bahamas and back. Just as with the B1/B2, your employer cannot be a US entity with an ESTA. They are valid for up to two years, or until your passport expires, so the B1/B2 is obviously preferred.
There are agents and seafarers who claim that ESTA is valid only for travel via commercial aircraft or bonded vessel and cannot be used on private (or charter) yachts. There is no definitive information about this to be found on US government websites (which focus on passengers rather than crew), so we asked the US Customs and Border Protection section of theDepartment of Homeland Security for clarification. They replied thus:
“Thank you for contacting the U.S. Customs and Border Protection (CBP) Information Center.
Crew are supposed to have a B1 or B1/B2 visa to enter the US by private yacht. You have to contact the CBP port where the yacht will enter the US to ask if the crew may be allowed to re-enter after a short trip to the Bahamas if they recently entered the US by air and have a current 90 day admission period.”
In other words, you’re supposed to have a B1, but as long as you have documentation to substantiate your travel history, you should be alright. Just make sure that the boat obtains prior approval before arrival.
If you have any questions or would like our assistance with your application, please get in touch on +34 971 72 25 32 or email
Faith at sea: Lawrence Stroll’s $200M Superyacht Redefines Luxury and Adventure on the Med. With Courtesy of Erica Lay & The Mallorca Bulletin. #24/0181.
Spotted cruising around Mallorca this summer, the motoryacht Faith is owned by Canadian businessman and billionaire Lawrence Stroll, 64. Stroll, known for his investments in the fashion industry and his role in the automotive sector, particularly as the Executive Chairman of Aston Martin and partowner of the Aston Martin Formula One team, purchased the yacht to complement his luxurious lifestyle.
Stroll, who made billions in the fashion industry thanks to brands like Ralph Lauren, Michael Kors and Tommy Hilfiger has quite the portfolio. He collects vintage Ferraris, one of which he paid a record breaking $27.5million back in 2013. But let’s talk about his boat, the 97m Faith.
Launched by Dutch shipyard Feadship in 2017, Faith is a symbol of sophistication, innovation, and opulence. With her sleek design, state-of-the-art amenities, and impressive performance, Faith stands out as a pretty remarkable superyacht.
Her exterior design, crafted by renowned yacht designer RWD (Redman Whiteley Dixon), exudes elegance and modernity. The sleek lines, harmonious proportions, and expansive outdoor spaces are tailored to provide both aesthetic appeal and functional luxury. Her interior, also designed by RWD, showcases a sophisticated blend of contempory style and timeless luxury. The use of high-quality materials, meticulous craftsmanship, and bespoke furnishings create an ambiance of unparalleled comfort and class.
Faith offers an array of luxurious amenities designed to cater to the discerning tastes of her guests:
1. Accommodation:
Faith can accommodate up to 12 guests in 7 sumptuous staterooms, including a lavish master suite, four VIP suites, and four additional guest cabins. Each stateroom is meticulously designed to offer maximum comfort and privacy.
2. Wellness and Relaxation:
The yacht features a stunning beach club with a spa, sauna, and a fully equipped gym. Guests can enjoy a relaxing massage, unwind in the sauna, or stay active with the latest fitness equipment.
3. Swimming Pool:
One of Faith’s standout features is her 9m swimming pool located on the main deck. The pool, with its transparent floor, allows natural light to filter through to the beach club below, creating a unique and mesmerizing effect.
4. Cinema Room:
The yacht boasts a state-of-the-art cinema room, providing an immersive viewing experience for guests to enjoy the latest movies in ultimate comfort.
5. Dining and Entertainment:
Faith offers multiple dining options, including a formal dining room and several alfresco dining areas. The sundeck features a bar, Jacuzzi, and ample lounging spaces, perfect for entertaining and socializing.
The vessel isn’t just for Stroll and his friends and family. She’s also available for charter, summer in the Med and winter in the Caribbean, and her going rate is €1.6million. Obviously plus fuel and food and tip is not included.
Faith is not just about luxury; she also delivers exceptional performance. Powered by twin MTU engines, she has a top speed of 17 knots and a cruising speed of 15 knots. The yacht’s impressive range of 5,000 nautical miles at a cruising speed of 12 knots allows for extended voyages to some of the world’s most remote and beautiful destinations.
Faith is equipped with state-of-the-art navigation and communication systems, ensuring safety and connectivity at all times. Her advanced stabilization system ensures a smooth and comfortable ride, even in rough seas.
Faith comes kitted out with a variety of tenders and water toys, ensuring endless entertainment for her guests. The yacht features three custom tenders for comfortable and stylish transport to and from shore including a 10m Feadship Limo. Guests can also enjoy an array of water toys, including jet skis, paddleboards, kayaks, seabobs, waterslides, and flyboards. For those seeking adventure, there are options for wakeboarding, waterskiing, and diving.
In line with the growing emphasis on sustainability in the yachting industry, Faith incorporates several eco-friendly features. These include advanced waste management systems, energy-efficient technologies, and environmentally friendly materials. The yacht’s design and operation reflect a commitment to minimizing her environmental footprint while providing the ultimate luxury experience.
Motor Yacht Faith is a masterpiece of design, luxury, and engineering. Her seamless blend of opulence, innovation, and performance makes her a standout in the world of superyachts. Whether exploring remote destinations or enjoying the finest amenities at sea, Faith offers an unforgettable experience for her guests, embodying the pinnacle of yachting excellence.
The Formula One Chef, the $14,000 Couch, and the Kitchen Circus by Luis Rafael Hurtado. #24/0180.
November 8, 2024 · 4 min read
The Formula One Chef, the $14,000 Couch, and the Kitchen Circus
Imagine this: I’m hired as a chef—a culinary magician expected to transform basic ingredients into dishes so breathtaking they’d make grown men weep. They want Michelin-star magic, the kind you’d expect to see in a kitchen outfitted with the latest, sleekest, most high-powered appliances. You know, state-of-the-art equipment, ready for a culinary Grand Prix.
Now, picture my excitement as I step into this “top-notch” kitchen… only to find a scene straight out of a circus of broken dreams. There’s the oven, an ancient relic on life support that seems to have barely survived the Nixon era, wheezing like it’s about to have a nervous breakdown. My heart sinks. I’ve gone from imagining a high-speed Ferrari kitchen to facing a lineup of appliances better suited for a historical reenactment of the 1970s. It’s like sending me to the Monaco Formula One Grand Prix in a 1970 Volkswagen Beetle and expecting a victory lap.
I’m told to “work with what I’ve got,” so I go to turn on the oven. But it doesn’t “turn on” so much as it awakens, sputtering and flickering like a half-dead campfire. It heats up, cools down, and heats up again in random bursts, like it’s trying to communicate in Morse code. Meanwhile, I’m sweating over a soufflé, whispering a silent prayer that it doesn’t collapse from a sudden temperature drop. Apparently, precision is optional when you’re working with an appliance that belongs in a yard sale’s “free” bin.
Next, I move on to the food processor—or as I like to call it, “the temperamental dinosaur.” This thing vibrates, growls, and makes noises that remind me of a jet engine about to fail mid-flight. It has exactly two modes: “slow-motion” and “violent chaos.” When I turn it on, it lurches around the counter like a possessed bull, forcing me to wrestle it with one hand while desperately holding the lid down with the other. I don’t know if I’m blending pesto or performing an exorcism.
And then we have the blender. Calling it a blender feels generous. I turn it on, and instead of blending, it gives the ingredients a gentle swirl, like a lazy day at the pool. I want a silky-smooth puree, but what I get is an art installation of chunky, half-mixed ingredients. Every time, I end up reaching in with a spoon to stir manually, leaning over the counter like I’m about to dive headfirst into a swamp.
But the real pièce de résistance in this house of horrors? The refrigerator. It’s an artifact so old that even “cool” would be an ambitious description. It barely chills to lukewarm, perfect for those days when you want to serve cheese with a side of food poisoning. Opening it feels like opening an Egyptian tomb, and honestly, there’s a good chance it’s haunted too, given the strange noises it makes at 3 AM.
Of course, the irony is that while they wouldn’t dream of upgrading this graveyard of appliances, they had no problem dropping $14,000 on a custom-made couch for the sitting room or purchasing an authentic Picasso at an auction at Christie’s in London. A couch! Plush, imported, stitched in threads of gold—or so I assume, given the price tag. It’s the kind of couch that demands its own spotlight, its own throne. But when I mention the idea of a new oven or a state-of-the-art induction top that will allow me to boil water in 90 seconds? Suddenly, everyone’s horrified. “Oh, no, that’s far too expensive!” they cry, clutching their wallets like I’ve asked them to fund a rocket to Mars or donate a kidney. “Why can’t you work with what you have?” they ask, as if expecting culinary perfection from these relics isn’t akin to expecting a symphony from a kazoo.
This kitchen circus doesn’t just push the boundaries of patience—it’s downright humiliating. Here I am, a chef with years of experience, battling it out with appliances that could double as historical artifacts. It’s exhausting, demoralizing, and borderline absurd. I’m like a Formula One driver forced to race on a tricycle with square wheels, somehow expected to win a trophy.
And every night, I leave that kitchen like a worn-out performer who’s just survived the most chaotic three-ring circus. They’ll eat my perfectly plated meal, completely unaware that I’ve just risked life, limb, and sanity to produce it. I’m pretty sure I burned 2,000 calories just trying to keep that food processor from flying off the counter.
So here’s to the Formula One chef, condemned to cook on outdated relics that belong in a thrift store. Here’s to the blender with the speed of a gentle breeze, to the oven on life support that likes to play hard-to-get, and to the $14,000 couch that sits in pristine silence as I juggle flaming pans like a culinary circus act.
And when the soufflé finally comes out right and they take that first bite, oblivious to the battlefield I’ve just survived, I take my bow. In this kitchen, the only thing high-end is the irony.
The Fast- Paced Culinary Artist by Luis Rafael Hurtado. #24/0179.
November 7, 2024 · 2 min read
The ad practically glows with promise: “A vibrant and fast-paced family of four in Palm Beach seeks a culinary artist to transform every meal into a magical moment!” Sounds like a dream job, right? A stable gig cooking for an appreciative audience, showcasing your talents… until you read between the lines.
The employer expects you to offer multiple options for breakfast, lunch, and dinner—presumably because the family can’t decide if they want scrambled eggs or a five-course brunch by 9 a.m. every day. And let’s not overlook the themed meals: Taco Tuesday, “Italian Wednesday.” Yes, you’re expected to produce authentic street tacos on demand, followed by a Michelin-worthy pasta course less than 24 hours later. Who doesn’t want a side of whiplash with their risotto?
Then there’s the sourcing of only the freshest, seasonal ingredients. So add “grocery trip marathon” to your daily duties because your future employers believe that nothing pairs with a fast-paced life like hyper-organic vegetables sourced individually from obscure farmers’ markets. And on days when spontaneity hits—say, they’ve suddenly decided they want Peking duck for lunch—you might be casually asked to board a flight to Chinatown to grab “the perfect hoisin sauce.”
Of course, none of this would work without “a strong understanding of dietary restrictions.” In other words, gluten, dairy, and fun are firmly outlawed, and every dish must be recalculated based on who’s in a quinoa mood. Your salads need to be masterpieces; your soups must rival paintings. You’d think the family would just be happy you managed to make breakfast, lunch, and dinner in under 12 hours, but no, they want each dish “aesthetic,” probably expecting you to plate Tuesday’s toast with a side of edible poetry.
Flexibility? It’s right there on the list. That’s code for “we have no fixed schedule, so neither will you.” Expect calls at all hours, requests to whip up midnight soufflés, and be prepared to travel. Oh, and don’t forget the “competitive salary,” which will never quite feel like enough once you’ve catered the boss’s fourth impromptu dinner party this week.
In the end, you’d think they want a personal chef, but what they’re really after is a magician. They want someone who can conjure up a perfectly plated soufflé at a moment’s notice, while also being a discreet therapist, world-class decorator, and travel companion with the flexibility of a yoga instructor. You could swear they’re looking for a Michelin-starred Mary Poppins with an endless supply of gourmet ingredients in her apron.
But sure, if you’re willing to give up your weekends, holidays, and any semblance of a personal life for the chance to make a Palm Beach family’s dinner “memorable,” then this job’s perfect for you! Just remember to brush up on your themed brunch game and ensure your culinary “portfolio” includes at least one edible sculpture of the Eiffel Tower. After all, in today’s market, you’re not just a chef—you’re the entire restaurant, five days a week, with a smile and a garnish.
Inventory for Beginners and Pros in the Yacht Galley: More Than Just Counting Cans and Jars by Tom Voigt. #24/0173.
November 4, 2024 · 4 min read
Inventory for Beginners and Pros in the Yacht Galley: More Than Just Counting Cans and Jars
For newcomers and those who think inventory is only about counting cans and jars – think again! There are significant reasons to delve deeper into inventory management. From experience, I’ll share how a well-structured inventory can enhance any operation. Here are the top four points to make inventory more accessible – and to save you (and your team) time and stress.
1. Inventory as a General Stock Audit
A general stock audit is more than a task – it’s an opportunity to bring clarity. Imagine stepping into a new yacht galley with no idea what’s in the pantry. A well-done stock audit not only creates order but also transparency: What’s actually there? What might be discarded? What hidden treasures could be used?
Especially for a new or partially new team, an initial inventory allows a thorough examination of all food and kitchen supplies. Often, you’ll find “forgotten treasures” – products that are expired or no longer usable and just taking up valuable space.
This overview enables not only a “clean-up” of the pantry but also an assessment of each item’s quality. It helps the team see which ingredients should be used soon and which might need fresh replacements. This, in turn, maintains the quality of the galley and the overall dining experience.
Example: Stepping in for an Emergency on a Yacht
Picture receiving a call that your expertise is urgently needed on a yacht – immediately. The yacht is set to depart, with guests on board or en route, and the previous chef has quit last minute. There’s no time to leisurely settle in or check supplies. Here, a digital inventory list becomes your best ally.
With a real-time inventory system, fully updated and providing a complete view of what’s on board, you can start planning even before you arrive. Imagine being at the airport and checking the yacht’s stock – spices, canned goods, fresh supplies, all meticulously listed and, ideally, with photos. This way, you immediately know which high-quality ingredients are available and what might need restocking.
The digital list not only shows you the items but also their exact storage locations. With clear labeling or numbered containers, you’ll know precisely where everything is stored. While waiting for your flight or in transit, you’re already crafting menus based on the current stock. This way, you’re prepared to meet guests’ special requests without improvising or wasting time searching.
You can also create shopping lists for missing items and send them to reliable yacht suppliers before you even arrive. Suppliers will then have ample time to deliver fresh goods to the yacht. Additionally, you can inform the kitchen staff on board and give them clear preparation instructions: perhaps they should pre-cook certain items, peel vegetables, or reorganize storage spaces for easier access. This pre-planning minimizes chaos and ensures a smooth start as soon as you step on board.
2. Inventory as Asset Valuation
Another critical advantage of inventory lies in valuing the assets hidden in supplies. This means not just recording quantities but realistically assessing the financial worth of stock. Particularly in yacht kitchens, where exclusive items like truffles, Wagyu beef, or premium seafood are used, this financial insight can be significant.
A precise value assessment of stock is helpful, especially at the end of a season, to avoid unnecessary excess. During these periods, it’s essential to plan stock so that storage is close to empty at the season’s end. Adjusting the shopping plan can help minimize waste and ensure expensive items are used in time.
Example: Seasonal Planning and Cost Efficiency
As the yacht kitchen nears the end of a busy season with high-end ingredients still on hand, a value assessment helps make informed shopping decisions. Instead of continuing to purchase costly items, menus can be designed to use up remaining supplies – directly impacting costs.
3. Inventory for Stock Overview and Localization
In a fast-paced environment like a yacht galley, it’s crucial to know not only WHAT is available but also WHERE it is. In a compact space where every nook is used, a clear overview of storage locations saves significant time and effort.
Ideally, this overview is managed digitally and updated in real-time, allowing each team member to see what’s available and where. For example, everyone immediately knows where all ingredients are stored.
Example: Efficient Time Management in the Yacht Galley
In a well-organized yacht galley, no time is wasted searching. Especially during peak season, an accurate inventory system ensures that all ingredients and tools are precisely where they belong, supporting an efficient workflow.
Example: Flexibility for Mobile Catering and Events
For mobile catering projects like sports events, tour catering, or yachts frequently changing locations, precise item localization is essential. If supplies are spread across multiple storage areas, team members can keep track and remain flexible even at large events.
4. Inventory for Optimizing Stock and Orders
A well-done inventory shows not only what’s available but also when and how much to reorder. Knowing your stock allows you to shop efficiently without ordering too much or too little – crucial in a yacht galley with limited space and complex logistics.
Regular inventory helps identify usage patterns and adjust orders accordingly. If certain items are used more frequently or are seasonally less in demand, orders can be tailored. This prevents excess or the problem of suddenly missing key ingredients.
Example: Planned Ordering vs. Last-Minute Panic
In a galley with a well-managed inventory system, ordering is not only easier but also strategic. Instead of rushing last-minute or arranging costly “emergency deliveries,” orders can be placed on time, saving time, money, and stress.
