In Like Flynn. The Legend of Errol Flynn. An Article by Gregory C. Y. Piatkowski. #24/0143.

October 4, 2024 · 3 min read

69 years ago: Errol Flynn returned to his “ZACA” in September 1955. The 118-foot schooner had been moored at the Real Club Náutico de Palma since 1952. Once a celebrated screen pirate and Robin Hood, Flynn was now a fading star in Hollywood. However, despite his decline, his charisma remained intact. Wherever Flynn went, attention followed. His reputation as a wild rogue, paired with an undeniable elegance, continued to draw people in. Even as his finances crumbled, he maintained the air of a free spirit who roamed the seas like an old buccaneer in his own realm.

Between film productions, Flynn sought refuge on his yacht in Palma’s bay. The “ZACA” wasn’t just a vessel for Flynn – it was his sanctuary, a symbol of freedom and independence. The towering sails that caught the wind reflected the adventurer’s spirit that never truly left him. On board, away from the turmoil of Hollywood, Flynn could still be the hero he once portrayed on screen.

He avoided the United States, partly due to outstanding tax debts. His fortune was embezzled by accountants, and his marriage to Patricia Wymore was in ruins. Meanwhile, his box office hits from the 1930s and 1940s were now reaching Spanish cinemas, bringing Flynn a delayed wave of fame on the Iberian Peninsula. In Spain, Flynn wasn’t just seen as an actor – he was viewed as a symbol of a bygone Hollywood era, one of romance, adventure, and heroism. In Palma, for some, he was a hero, while for others, he was a tragic figure.

Flynn was a regular at “Joe’s” on Plaza Gomila and Rudi’s “Tirol” on Calle de Apuntadores – legendary hangouts known for their raucous gatherings. His image as a playboy and womanizer overshadowed other aspects of his life, including his political convictions: Flynn had visited Spain in 1937 during the Civil War, where he commented on the conflict from the Republican side. His passion for freedom fighters resurfaced in 1958, much to Hollywood’s dismay, when he produced The Cuban Story: The Truth about Fidel Castro’s Revolution – a unique documentary of Cuba’s transformation. For Flynn, the fight for freedom wasn’t just a role – it was a deeply held belief.

In his diary entry from October 8, 1955, in Palma de Mallorca, Flynn wrote:

“(…) Favourite occupation: A prolonged bout in the bedroom.

The greatest calamity: Castration.

What would I like to be at seventy? At seventy, I confidently hope I will have had at least eight more wives, have grown a stomach that I can regard with respect, and still be able to walk upstairs to the bedroom without aching or groaning.”

This mix of humor and melancholy reveals Flynn’s self-awareness about his fading youth and vitality. While he joked about future wives and a “respectable” belly, there’s an underlying fear of the physical decline of a man once known for his vitality and presence. The adventurer who had conquered Hollywood was now facing the inevitable signs of aging.

On October 14, 1959, while negotiating the sale of his beloved “ZACA” in Vancouver, Errol Flynn died of a heart attack at the age of 50. Even in his final years, he remained a figure of fascination, with his life oscillating between legendary escapades and quiet, personal struggles.

Life’s Lessons, Served Hot in a Bowl of Soup by Luis Rafael Hurtado. #24/0141.

October 3, 2024 · 2 min read

Life’s Lessons, Served Hot in a Bowl of Soup

Dear crew,

If there’s one thing I believe we should all learn early in life, it’s how to make a good soup. Yes, you read that right—soup! You see, soup is more than just a meal; it’s the gateway to understanding the beautiful process of critical thinking. Don’t believe me? Think about it.

Soup is one of the simplest, most profound creations. You start with basic ingredients—some vegetables, a little seasoning, maybe a stray chicken leg if you’re feeling fancy—and from this humble beginning, you transform it into something nourishing, comforting, and healing. Soup delivers subliminal messages of love in every spoonful, like a hug for your stomach! It has the magical ability to transport us back to childhood or evoke memories of home, holidays, and the people we cherish.

All you need to make soup is good intentions and the will to throw things into a pot. With simple, affordable ingredients, soup welcomes everyone, no matter their budget. It’s democratic, inclusive, and oh-so forgiving.

And here’s the best part: the soup you make tells you a lot about who you are. Are you a “throw in all the spices” kind of person or a “less is more” minimalist? Do you follow recipes to the letter or add a dash of chaos to the pot? Learning to make a good soup is a sure sign you’re on the right track to success and, dare I say, to a harmonious life.

So, next time you find yourself staring at a pot, wondering if you have what it takes, remember—if you can make soup, you can do anything.

Yours in broth and wisdom,

Chef Raffie

Monk Seals: A Lost Mediterranean Legacy. An Article by Gregory C. Y. Piatkowski. #24/0139.

October 2, 2024 · 2 min read

66 years ago in April: In Cala Tuent, the Guardia Civil killed what was likely the last Mediterranean monk seal (Monachus monachus) on Mallorca. These marine mammals once populated the entire coasts and islands of the Mediterranean as part of a balanced ecosystem. This balance shifted with the territorial expansion of another predator: humans. As early as Homer, Plutarch, and Aristotle, the seal was mentioned in ancient writings. Its fur, fat, and meat were highly prized, and due to its trusting nature, the animal was easy to hunt. The fall of the Roman Empire in the 5th century initially halted its early extinction in the western Mediterranean. Along Mallorca’s coasts, pirate raids discouraged human settlement for centuries, while the seals used these areas undisturbed as natural breeding grounds, and their colonies flourished. The end of piracy in the 19th century also marked the end of the monk seal colonies on Mallorca. Fishermen increasingly settled the coasts, and fishing became a thriving industry. The monk seal, which feeds exclusively on fish and mollusks, became a bitter enemy of the fishermen: it stole their easy catch and tore apart their fishing nets. The people of that time saw the seal as a pest that needed to be exterminated. Archduke Ludwig Salvator described their hunting by the islanders in 1870: “Let us consider seal hunting. Normally, you would encounter two, four, or five monk seals, swimming and playing in the water for a while, until one of them crawls onto the shore. At that moment, the hunter fires. Sometimes the animal dies instantly, but at other times it can escape into the sea; the hunter must be prepared for this and close the entrance to the cave with a strong net… the seal lifts its body out of the water, and at that moment the hunter shoots it again… They also catch the monk seal with a strong hook tied to a durable rope.”

On the North African coast and in the Greek Aegean, some colonies have survived to this day. On the Balearic Islands, however, the “Vellmarí” is considered extinct. All monk seals…? In 2008, a diver spotted one near El Toro in the southwest of Mallorca. However, marine biologists believe it was an African individual that had migrated.

Sous Chef Nightmare: The Legend of Consuelo, Culinary Disaster Extraordinaire by Luis Rafael Hurtado. #24/0137.

October 1, 2024 · 4 min read

“Sous Chef Nightmare: The Legend of Consuelo, Culinary Disaster Extraordinaire”.

Ah, the joys of running a VIP venue for the world’s most important people—where everything must be perfect, where timing is key, and where the food must not just taste good, but should sing, dance, and perform an opera on your tongue. Naturally, when I needed a sous chef for such an event, I didn’t just want someone competent. No, I wanted someone who could practically *levitate* over the stove while creating Michelin-star masterpieces. Enter **Consuelo**—the woman who, in theory, was about to make my life a breeze. Spoiler alert: *theory* is where all the good stuff stayed.

### The Phone Call: A Symphony of Lies

It all started with the phone interview. You know those moments when you think, “This is too good to be true”? Yeah, that was Consuelo. On the phone, she was the culinary equivalent of Beyoncé: multitasking goddess, menu designer, restaurant owner, administrative wizard, and, most importantly, someone who could “run the whole show.” A miracle, right? Sent from the gods of gastronomy to bless my kitchen.

She talked like she’d designed menus for royalty. She assured me she knew her way around any kitchen blindfolded and could whip up a soufflé with one hand tied behind her back. She spoke fluent “kitchen”—terms like *mise en place* and *reduction* flowed from her lips like poetry. I’m thinking, *Wow, this is it. She’s the answer*. Boy, was I wrong.

### When Consuelo Arrived: The Plot Twist

Consuelo showed up at the venue, and from that very moment, my confidence crumbled faster than a stale croissant. I handed her the menu, smiled, and asked her to start setting up for service. You know, nothing crazy—just the *basics*. Well, turns out, Consuelo’s version of *basic* was to stand there like a deer in the headlights, staring at the kitchen like it had suddenly transformed into a NASA control room.

When I say she was running in circles, I mean that quite literally. The woman was sprinting from station to station, flailing her arms around like she was reenacting some sort of interpretive dance routine. “*Mise en place*?” I asked her, trying to keep calm. She blinked at me like I had just spoken to her in Klingon.

“Mise what?” she asked, holding a paring knife upside down and gripping a tomato like it was about to explode.

### Chaos in the Kitchen: Cirque du Consuelo

For those unfamiliar, **mise en place** is a simple concept. It means “everything in its place.” It’s basically Kitchen 101: chop your onions, measure your ingredients, have everything ready so when service starts, you’re not running around like a lunatic. But for Consuelo, it might as well have been nuclear physics.

The only thing she placed in that kitchen was pure, unfiltered **chaos**. I swear, at one point, I saw her try to *boil* butter. Butter! There she was, stirring it like she was about to make soup. Then, when I asked her to make tea, I half-joked that she’d probably burn the water.

Turns out, I wasn’t kidding. I didn’t even know it was possible to scorch water, but Consuelo found a way.

### The Grand Finale: I’ll Just Do It Myself

It became clear, about 10 minutes into this culinary disaster, that I had two options: fire Consuelo on the spot and attempt to save the kitchen myself, or let her continue and watch the world burn. Being the responsible, well-adjusted person I am, I chose the former. So, while Consuelo continued her one-woman kitchen circus, I swooped in to save the day, chopping vegetables, sautéing, and assembling dishes faster than I ever thought possible.

I was a one-man kitchen army while Consuelo looked on, occasionally stirring something that didn’t need stirring and asking every five minutes if the oven was on. I even saw her try to fry something in a pot of cold oil at one point. *Cold. Oil.*

Six hours later, service was done. Plates were served. The VIPs were fed (thank God), and I was ready to collapse. But it wasn’t over. Oh no. You see, Consuelo—our culinary genius—came over with a smile and casually asked for her pay.

Four. Hundred. Dollars. For what was essentially a six-hour audition for the role of “most chaotic sous chef on the planet.”

### Moral of the Story: Seeing Is Believing

So, what’s the moral of this story, dear readers? Don’t believe anything anyone says on the phone. I don’t care if they tell you they’ve cooked for the Queen of England or personally taught Gordon Ramsay how to swear. Until you see them in action—*in person*—assume they don’t know a paring knife from a hammer. Because while Consuelo talked a good game, when push came to shove, she was about as useful in the kitchen as a waterproof teabag.

Next time, I’ll be hiring based on one simple criteria: can they boil water without setting off the smoke alarms? And if they start running in circles, I’ll just ask them to dance… and call for backup.

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Published on October 1, 2024

Luis Rafael Hurtado

Unemployed Crew Lifestyle: From Dumpster Diving to Delusions of Grandeur by Luis Rafael Hurtado. #24/0133.

September 28, 2024 · 3 min read

Unemployed Crew Lifestyle: From Dumpster Diving to Delusions of Grandeur

Welcome to the thrilling world of unemployed yacht crew life—a glamorous existence where dreams are as dried up as that two-week-old Chinese takeout sitting in the crew house fridge. Picture it: a bunch of adults huddled around a mystery container, trying to decide if that grayish lump is General Tso’s chicken or something that once lived under the bed.

When you’re jobless and broke, the standards drop faster than a deckhand’s dignity after a night out. Lunch? That’s whatever survived the last crew house apocalypse, usually some petrified slice of freezer-burned pizza that could double as a weapon. “Is it edible?” becomes more of a suggestion than a question.

But then, like a fairy tale straight out of the twisted minds of the Brothers Grimm, the phone rings. The magic words: “You’ve got a job on a superyacht!” Suddenly, our intrepid crew member is transported from ramen noodles and bargain-bin beer to a world of champagne and caviar.

And just like that—poof!—a miracle occurs. The person who, just days ago, would’ve inhaled a stale bagel they found behind the couch now has a laundry list of food allergies and dietary preferences. Shellfish? Only if it’s hand-dived. Gluten? They break out in hives at the mere thought. Vegan, but only if it’s plant-based without the plants. Yes, you heard that right.

It’s like watching a creature evolve at lightning speed, transforming from a scavenger who’d wrestle a rat for the last piece of pizza to a food critic who expects their avocado toast to be served on a slab of hand-quarried marble. “Oh, is this tuna sashimi not from Japan? Sorry, I can’t eat this. It gives me hives.” Really, Brad? Last week you ate a sandwich you found under the couch cushion.

And let’s not even get started on the demands they unleash on the poor yacht chef. The same people who once lived on gas station burritos and ketchup packets are now sending back dishes because the sous-vide lobster wasn’t cooked “just right.” They want their kale massaged, their quinoa fluffed, and their eggs coddled like a newborn baby. They’ll whine over wine pairings, lecture about lactose, and critique the coffee with the intensity of a sommelier grading a 1982 Bordeaux.

And heaven forbid you serve something that doesn’t fit their new, self-imposed “lifestyle.” One wrong move and they’ll be in the captain’s office, complaining about how the chef “clearly doesn’t understand my needs” and how “this is just not the standard I’m used to.” Right, because they’ve *totally* become accustomed to a life of artisanal goat cheese and truffle oil in the three days since they stopped eating cold fries off the floorboard of a friend’s car.

In short, the moment they step on board, they become living proof of the old adage: money changes everything. They morph into self-proclaimed connoisseurs, forgetting the days when their “diet” consisted of whatever they could scrape together from a takeout menu and the questionable leftovers in the fridge.

So, to all the chefs out there dealing with these prima donnas: we salute you. May you have the patience of a saint and the skill of a magician. Because while they may have left behind their crew house days, the entitlement they’ve picked up along the way seems here to stay.

Bon appétit, and good luck—you’re going to need it!

America’s Cup: Origins & History – Part One. With Courtesy of Erica Lay & The Mallorca Bulletin. #24/131.

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 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.

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

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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!”