Yacht Essentials for Owners Captains and Crew

NEW Superyacht Dockage in the BVI – Serenity Now!

Tim Keogh — Mon, 30 Jan 2012 17:31:16 +0000

The British Virgin Islands Ports Authority (BVIPA) is offering Superyacht dockage at their newly expanded Road Town cruise pier in a dedicated area called Serenity Moorings.

Serenity Moorings is centrally located in the British Virgin Islands in Road Town, Tortola; the logistical hub of the BVI. Docking at Serenity Moorings, just outside the entrance to Village Cay and adjacent to the cruise pier, provides convenient access to fuel, provisions, supplies, service providers, shopping and restaurants. Serenity Moorings is an excellent option for short visits, turnarounds between charters, or to explore Tortola.

Serenity Moorings can accommodate two yachts with a maximum length of 230 feet, with unlimited beam, in over 12 feet of water. The basin is protected by a 200 foot break wall and offers one berth with a 125 foot long, 30 foot wide finger pier. The second berth requires stern-to mooring with no finger pier, but there is plenty of room for anchoring in the traditional Mediterranean style. The entire property is ISPS compliant, secured with electronic gates and manned by security guards 24-hours a day. There is potable water available on the docks, wireless internet, and fueling available through local fuel suppliers.

The BVIPA is encouraging yachts wishing to secure a berth to work with local agents, Shore Side Yacht Services or Island Shipping & Trading Co., for reservations and logistics during their stay at Serenity Moorings.

Serenity Moorings provides the only docking option for yachts greater than 200 feet in Tortola and adds to the expanding dockage options for Superyachts in the BVI. The BVIPA expects increased occupancy in the weeks leading up the Superyacht Rendezvous schedule for March 14-17, 2012 at the newly opened YCCS Marina in Virgin Gorda.

Touted as the “Sailing Capital of the Caribbean” the BVI also ranked among the top 10 Superyacht playgrounds in the world according to the January 2011 publication of Main Sail by CNN.

For more information, please visit http://www.bviports.org/?serenity_moorings

Meet Joseph Stiles – Profile of a Charter Chef

Capt. Jan Robinson — Fri, 13 Jan 2012 00:41:47 +0000

Stiles knew early in life his destiny lay in food preparation and aimed for perfection with imagination.

Joseph Stiles, a native of Washington state, is 34 years old, and has had a remarkable education in both food preparation and multi-varied cultures. He was born into a farming family, sharing the daily work with his two brothers and his parents. From the land they processed everything edible for the family. His mother raised dairy goats for over 40 years and slaughtered other livestock including beef, pigs, chickens, rabbits and, of course, goats. The farm work did not stop there. It encompassed a massive garden, growing everything from vegetables to berries and orchard fruits. They grew up on raw milk, made butter and cheese, and preserved everything for the winter months. With this background, it is hardly surprising he loves food.

Fortunately for the gourmet aficionados, Stiles knew early in life his destiny lay in food preparation and aimed for perfection with imagination. To achieve this goal, he learned the basics of cooking professionally in a commercial kitchen, starting in an Irish pub in Spokane at age 20. Moving to a small Italian restaurant, he learned basic sauce-making skills and improved his line working ability. Next came a boutique hotel, where he trained under acclaimed chef Chet Geri in a fine dining restaurant. One final stop before culinary school paired him with chef Kyle Tansey, and Stiles helped him open his restaurant Quinns (named after Tansey’s daughter). Stiles took over as the first sous chef, learning the intricacies of running a restaurant from hiring and firing to menu development, ordering and fabrication. With three years of experience under his apron, Joseph attended Western Culinary Institute in Portland, Oregon, and graduated with a degree in culinary arts in 2003. He returned to Spokane and managed an established restaurant Mizuna, which featured vegan, vegetarian and featured wild fish and local organic meats. There, he drew on his childhood experiences, foraging in local forests for wild mushrooms and edible greens, and utilizing the local farmers’ markets that, at that time, many other chefs ignored. Stiles received recognition for his farm-to-table philosophy at Mizuna.

To broaden his cultural knowledge, as he phrased it: “ I packed my bags and headed to Italy, a place I had visited two years prior while attending culinary school, to immerse myself in the culture I traveled every region of the country.” His timing was perfect. He attended Christmas Eve Mass, the last given by Pope Paul II, spent Easter in Rome and New Year’s in Lecce. Most important for his thriving ambition, he visited the very impressive Truffle Festival in the ancient town of Alba in the Piedmont region of Northern Italy. This is the premier truffle destination in the world. During the month of October, the city center is abuzz with local vendors selling their most prized possessions, the white truffle. Truffles can be purchased for a handsome price, ranging as high as 4,000 euros per pound, and hail from as far south as Tuscany. Stiles described it, “Upon my arrival in Alba, a lovely medieval town, I was immediately overcome with the encompassing aroma of truffles. As I wandered through the bazaar, I found every local restaurant offering fresh truffles on their menus. I spent two weeks in Alba in the beginning of October in 2004 and remember hopping from restaurant to restaurant sampling the local fare spiked with truffles. Everything from a crostini with truffle pesto to homemade tagliatelle pasta with fresh truffles shaved over the top were never disappointing. I found that chefs and purchasers had traveled from all over the world to attend at least one weekend of the festival, buying up a supply they would export to their respective establishments. However, I was there as only a consumer and took only wonderful memories home with me. Alba during the month of October is a must-visit for any culinarian to enjoy the beautiful city, amazing wine and of course the prized white truffle.”

Stiles continued, “Traveling to Sicily was a highlight. Upon my arrival in Trapani on the west coast of the island, I strolled into a local restaurant on my first evening in search of a drink of locally made Marsala. The couple who owned the establishment must have been impressed with a guy from the US traveling with his own knives and disclosing his culinary background, so they hired me. I spent some time in Trapani and was exposed to traditional fare, including fresh pasta with sea urchin roe, handmade couscous with fish broth and buffalo mozzarella. Everything was made from scratch, and after dinner service was spent with the kitchen staff enjoying family meals together and then cleaning a 50-gallon container of fresh sea urchins.”

Deciding he had soaked up all of the culture he could afford, Stiles returned to Portland and continued his studies at Western Culinary Institute, receiving a degree in patisserie baking in 2006. He joined a large-scale French brasserie, Fenouil, where he refined his technique and learned valuable experience in high-end, high-volume cuisine. He spent two years honing his pastry skills, filling in for colleagues in the pastry field establishments. To round out his cultural cuisine, Stiles accepted the position of chef de cuisine at Coupage, a Korean-French restaurant in Seattle. “This gave me an opportunity to explore north Asian cuisine, and I fully utilized the markets of the international district. Shopping almost daily, I exposed myself to a multitude of ingredients and styles of cuisine.”

After a year and a half at Coupage, Stiles teamed up with a talented chef Ashley Merriman at the newly opened restaurant Branzino in downtown Seattle. The restaurant received rave reviews almost immediately from the dining elite. With a small and extremely talented kitchen staff, they filled the restaurant nightly while maintaining quality and execution.

Wanting to leave the Pacific Northwest behind, Stiles relocated to the Caribbean. As the chef of Salud Bistro on St. Croix, he took a modest Mediterranean bistro to new heights for over two years. Stiles can proudly state, “From curing my own meats and sausages to artesian breads and pastas, I have received critical acclaim from both the public, media and food judges at A Taste of St. Croix 2010 for the Best Entrée.” With all of his exciting travel and restaurant experience, Stiles now aspired to chef on a yacht. He met George Custer, captain of the 120-foot M/Y Freedom. “George is now giving me the chance to learn a new and exciting realm of the hospitality industry.”

I asked Stiles two special questions: First, what special memories do you have? “On my first trip to Italy, I was referred to a restaurant by Mario Batali. He told me that if I was ever in Modena I had to go to Hosteria Guisti and that it was the best food in Italy. I found the food to be of such perfection that it made me cry. The food took me somewhere I had never been before, and I was truly amazed at the culinary brilliance of the entire experience.” Second, what makes it all worthwhile? “The love I have for food is unconditional, and getting to share it with people is a very intimate experience. The fact that I have a beautiful yacht on which to cook and the Caribbean as my backdrop creates a unique atmosphere that would be hard to find anywhere in the world. That makes it all worthwhile.”

When not on Freedom, Joseph lives with his girlfriend Britta Luzny on his 30-foot sloop. In spite of his extensive, exciting experiences, he is still an old fashioned guy at heart. He plans to become engaged to Luzny as soon as he has had a chance to ask her father’s permission!

A native of New Zealand, Jan Robinson sailed the Caribbean on her 65-foot yacht for more than 20 years as a charter chef and yacht captain. She now divides her time between homes in the US Virgin Islands and Charlotte, North Carolina.

YELLOWFIN TUNA TARTARE WITH PLANTAIN CHIPS AND TOMATO SEED VINAIGRETTE

6 oz. fresh yellowfin tuna 1 English cucumber, peeled, half small diced and half sliced into thin rounds 1 avocado 1Tbsp minced shallot 1/2 bunch cilantro 2 vine ripe tomatoes 1 green plantain 2 fresh lemons Extra virgin olive oil Splash sherry vinegar Kosher salt Peanut oil

Scrape the piece of tuna with a large tablespoon, scraping the meat into shreds and discarding the sinew between the bands of meat. Place in a stainless-steel bowl and place in the refrigerator.

Peel and seed tomatoes, saving the seeds for sauce. Small dice the tomato flesh and set aside.

Pick cilantro leaves from stems and finely mince.

Cut avocado in half, remove pit, cut avocado into quarters and peel. Cut avocado into a medium dice.

Combine the reserved tomato seeds with a tablespoon of extra virgin olive oil and a splash of sherry vinegar, and stir together and set aside.

In the bowl holding your shredded tuna, add your cilantro, minced cucumber, minced shallot, fresh squeezed lemons, small diced tomato, medium diced avocado, two tablespoons of extra virgin olive oil and kosher salt to taste. Stir all ingredients together and adjust seasoning as needed with more lemon juice and kosher salt.

Heat 3 cups of peanut oil to 350 degrees F.

Peel the green plantain and slice as thin as possible on a mandolin. Once oil has reached proper cooking temperature drop four to five slices of plantain into the oil at a time and allow to cook until crispy. Remove from oil and season with kosher salt.

Plating:

Arrange sliced cucumber around the perimeter of the plate, overlapping the cucumbers as you fan them around.

Using a ring mold approximately 2.5 inches in diameter, fill with the tartar and press into the mold until firm. Remove the mold and repeat steps one and two.

Dress the plate with your tomato seed vinaigrette and garnish the top of the tuna with your fried plantain chips.

Serves: 4

HDTV Satellite Television Systems for Yachts

Glenn Hayes — Fri, 06 Jan 2012 00:14:32 +0000

The charter or voyage has been perfect so far. The international waters have been warm and calm, and the scenery has been spectacular. The sun is starting to set at anchor, and after a shower and a delicious dinner, it’s time to watch the big game on television. You’re swinging on the hook in a remote bay, a cold drink in your hand, thousands of miles from home, as the large flatscreen TV in the main salon flashes to life. There in front of you, the game begins in glorious high definition. How is this possible?

Satellite television systems for yachts have come a long way in just a few years, and there are now systems that can handle any satellite service anywhere in the world. The ease of operation of these systems and the flexibility they have in adapting to worldwide coverage is developing rapidly. The technology behind them is state of the art, and competition between satellite antenna companies is fierce. What this all means to the yachtsman is an unparalleled TV viewing experience with greater ease and simplicity, no matter where you venture.

Up until recently, there have been many restrictions and technical issues related to having a trouble-free viewing experience at sea. The difficulty of a stabilized antenna being able to stay locked on to TV satellites while in motion and provide a quality picture on TV screens was complicated by technological and physical restraints. To get reception in different regions, you needed a large dish, which had limits to its movements and required multiple interchangeable parts if you traveled out of range of one satellite system and into another. Those issues, along with others, are disappearing with developments in technology producing new and improved satellite dome systems.

One of the most important things to consider in deciding which antenna is right for you is the range of satellite coverage that you plan to use. If your yacht remains in one part of the world, with little change in latitude or longitude, and one satellite provider is all you need, then your system can be a lot simpler, smaller and less expensive. Larger dishes usually give you more range and less rain fade, but if the area of travel is limited, a smaller dish with a simple low noise break (LNB) setup would work well. It’s when you will be traveling between satellite system coverage areas and in more extreme locations that things get more complicated and the cost and required technology increases.

There are many satellite providers worldwide, and they use different technology to get their satellite programming to you. Providers in the Americas use circular polarized signals and linear polarized signals that are found elsewhere in the world. The different types of signals are sent down to your dish, which collects the signal and reflects and directs it to one or a series of LNBs mounted in front of the dish.

It used to be that each of these LNBs was specific to the satellite provider and the type of signal they were sending down. As you traveled to a different region of the world, the LNB would have to be physically swapped out for one that would work in the new area. The satellite dome software would in turn have to be reprogrammed to work with the new system. This could prove to be quite a cumbersome problem. Add to this the need to change the receiver boxes at each of the TV sets and you had quite a procedure each time the vessel moved to a different satellite provider’s region. A knowledgeable crew could make the changes, but the need to call in qualified technicians was often the case. Added to the mix was the fact that HDTV required yet another set of LNBs and until recently wasn’t readily available in many parts of the world. This meant all those wonderful, large-screen HDTVs were being used with no HD programming.

All those problems are a thing of the past with new offerings from major players in the satellite dome business. New products hitting the market now allow for a single LNB unit to receive any satellite signal without physically having to swap LNBs within the dome. All that is needed is to do a simple switch to the applicable system through a smart switcher box that can even be controlled through an iPad app.

Ryan Smith of KVH Industries points to the new TracVision HD11 as “a truly global system where you never have to touch the LNB.” This new dome is an expansion on the technology from KVH’s smaller HDS7 dome, which has full HD capability as well as a specialized “a tri-Americas LNB” that allows you to go from North to South America without having to touch the antenna. The technology from the HDS7 was expanded along with the dome size to give it true worldwide capability. The larger dish allows for use in more extreme latitudes and longitudes, and the single LNB can be programmed for worldwide reception. The new HD11 is available with a smart switch service and system selector box that allows for simple switching between service provider set boxes without the need for complicated switchers or rewiring, and it even allows for automatic switching between two domes if one loses signal temporarily. KVH even has remote diagnostic services for the HD11, as long as there is Internet access. This means service, if required, can be diagnosed and possibly repaired (or software updated) online. If a technician does need to go out on a service call, he or she will know exactly what needs to be done prior to leaving the shop. No more multiple trips for a repair.

Intellian, another major manufacturer of satellite TV domes, has its own version of the new wide-range HDTV domes. Its t110w Satellite Antenna is a worldwide capable antenna that does not need hardware changes when moving into different coverage regions. The dome boasts excellent reception even when near the equator or in polar regions. The t110w is capable of tracking from -15 degrees to 120 degrees. Sean Hatherley of Intellian also explains that another attribute of the t110w is the ability to receive the new broadcast standard (DVB-S2) that many HD service providers are moving to.

Vincent Valldeperas of Cobham points to the robust attributes of Sea Tel’s offerings, including a different take on the worldwide antenna with a new one employing Sea Band on one side of the antenna and KU one-meter reflector on the other side, literally piggybacked on one another, where the antenna is internally flipped around with some simple programming. He says this antenna should be available by time this article is published.

All of these manufacturers are producing and developing products that are inevitably making satellite TV more accessible and enjoyable for those on the water and those traveling worldwide. The issues of the past are being addressed, and now you can fully enjoy a cocktail while watching the game, hassle free, in glorious high definition.

Glenn Hayes is a freelance photographer and writer living in West Central Florida. A second-generation professional photographer and journalist, he specializes in marine photography and writing. He can be reached at www.hayesstudios.com.

Top Paint Facilities at the Yacht Shipyards

Chris Goodier — Wed, 04 Jan 2012 17:21:18 +0000

You’ve started a search for a well-located shipyard, one with an experienced team capable of delivering a superlative paint job for a yacht of your size. What will it take for both captain and owner to leave the yard satisfied? Clear, continuous communication from day one is critical, according to people who oversee world-class paint facilities in the United States and Europe.

“Vessels come to boatyards with needs and expectations, and both parties are well served by clearly identifying what their motives are at an early stage,” said Ralph Heil, president of Thunderbolt Marine, Inc. “Planning and good communication are the key to everything. We stress the importance of receiving accurate work lists before the vessel arrives.”

In addition to outlining appearance and performance goals, be sure you end up with a written agreement covering specs and costs for the finish you envision. “Before beginning any work, we prepare a transparent contract outlining all specifications, budget and planning,” reported Vincent Larroque, group sales director of Monaco Marine.

Maintaining close communication with the yard while work is under way can help guarantee a happy outcome. “Launch day for us is really just a celebration, not an inspection of the vessel, because we did that throughout the process,” said Thomas “Charlie” Petosa, vice president of sales and marketing for Ocean Marine Yacht Center.

The final choice of which yard to use may be dictated by a yacht’s anticipated cruising calendar and location. Thanks to recent construction projects, paint sheds on both sides of the Atlantic now are large enough to handle yachts greater than 100 feet without breaking a sweat:

Ocean Marine’s 38,000 square foot repair and refinishing building can house two superyachts at once.

Ocean Marine Yacht Center Portsmouth, Virginia

What puts this yard into the “world-class” category? “Our tenured team, combined with our state of the art facility,” said Charlie Petosa. Ocean Marine’s repair and refinishing building is a whopping 38,000 square feet in size, enabling it to house two 235-foot superyachts at the same time. The high-tech structure operates year round with heated floors and a water wall wash-down system, and keeps dust out with pressurized ventilation. Another benefit: “There is no sales tax on our already-low labor rates in Virginia,” according to Petosa. “That’s a huge plus.”

Location: US East Coast, Hampton Roads area, in the lower Chesapeake Bay with easy access to the Intracoastal Waterway.

www.oceanmarinellc.com

Thunderbolt Marine recently installed a climate-controlled, latest design paint booth in Savannah, GA

Thunderbolt Marine Thunderbolt, Georgia (near Savannah)

Strong points for the 46-year-old Thunderbolt Marine include numerous repeat clients, a talented workforce and a new climate-controlled paint booth. “The ventilation system is optimized for filtered air movement that virtually eliminates overspray,” said Ralph Heil, who shares some interesting numbers: 438 light fixtures containing 1,752 fluorescent tubes have been installed to eliminate shadows on the surfaces being painted. The newly-constructed portion of the building is 195-feet wide by 240-feet deep, and is 107-feet high at its peak. “Our docking experience with the present system includes vessels up to 200 feet,” said Heil. “However, we currently find it practical to restrict our services to 185 feet in our customary cautious and conservative approach to safe and reliable performance.”

Location: US Atlantic Southeastern Coast, close to Savannah, a city known for historic squares and southern charm.

www.thunderboltmarine.us

Compositeworks’ yacht painting cabin has been operational since summer 2011.

Compositeworks La Ciotat, France

End-game client satisfaction is a result of two obvious criteria: quality work and a respect for delivery times, said Director Ben Mennem. “Within these two points, we believe that a flexible, ‘can-do’ attitude coupled with management in the same mother tongue is greatly appreciated by our clients.” The company’s ultra-modern yacht painting cabin, operational since summer 2011, is 50 meters long, 22 meters wide and 25 meters high, and can take vessels up to 49 meters long and 10.5 meters wide. A “clean wall” system creates perfect conditions for paint jobs free of dust and overspray regardless of the wind and weather. The shed is serviced by a 300-ton travel lift featuring an internal keel pit ideal for sailing yachts. “This €3.5 million investment is the next step in our ongoing development program,” said Mennem.

Location: Mediterranean coast between Marseille and Toulon, convenient for yachts coming in from Monaco, Nice or Cannes.

www.compositeworks.com

MB92’s covered paint shed houses yachts afloat

Marina Barcelona92 Barcelona, Spain

MB92 offers a floating and covered paint shed, run by Pinmar as a joint venture, with the capacity to accommodate vessels of up to 125 meters in length. “The paint shed has been designed to paint yachts completely afloat, meeting quality requirements and environmental standards,” reported Communication Manager Sonia Asensio. Seven yachts from 52 meters to a maximum of 115 meters have spent time in the specialty facility in recent months, and a 97-meter job is in progress. Last February, MB’92 announced plans to double its yard space by 2014 in order to offer the world’s largest facility dedicated solely to superyachts. The first stage of the €46.5 million expansion will add additional dock and covered drydock space for six yachts with lengths up to 200 meters.

Location: Catalonia region of Spain at Barcelona, a cosmopolitan city with a bustling urban vibe.

www.mb92.com

Monaco Marine in La Ciotat has 35,000 square meters of yard space, home to a 90-meter paint shed.

Monaco Marine La Ciotat, France

Monaco sports both a large out-of-the-water paint shed and a roomy yard with more than 15 hard standing berths from 60 to 80 meters in length. “That means we can say ‘yes’ even in the high season,” reported Monaco’s Vincent Larroque. The shed (sized at a generous 90 meters in length, 27 meters width and 32 meters height) has accommodated vessels as large as the 83-meter M/Y Golden Odyssey. “We have engineering, carpenter, steel works and an electricity workshop in house,” said Larroque, “and our team of more than 10 project managers.” The 35,000-square-meter yard opened in April 2007 and holds two ISO (International Organization for Standardization) certificates: 9001 in Quality Management and 14001 in Environmental Management.

Location: Mediterranean coast, a short drive to Marseille and the villages of Provence.

www.monacomarine.com

Chris Goodier is a North Carolina-based freelance writer and former editor of All At Sea and Crew Life magazines.

Meet Bindy Bryce – Stew of the Month

Andrea Bailey — Tue, 03 Jan 2012 22:23:51 +0000

Meet Bindy Bryce - Stew of the Month

Before she decided to go into yachting, Bindy Bryce was a high school gym teacher, so she knows a little about tough crowds. She has since been a stew on land and at sea, and this 27-year-old has served her fair share of demanding guests. Bindy has been in the industry for three years, including a stint as a “stew” for a large chalet in Europe, where her duties were the same as on a yacht, and the clientele were comparable, too. If there’s one thing to know in this industry, it’s that service done well can translate to work anywhere. Which is convenient, because this stew of the month loves to travel.

So, Bindy, tell us a little about yourself.

I grew up on the Sunshine Coast in Queensland, Australia, and I had a very active lifestyle. I play water polo; I’m a certified lifeguard; and I love netball. When I was 19, I took my first major trip to South America with my sister, and that ignited my travel bug. The next year, I did my first ski season in Banff, Canada. After graduating from university with a degree in physical education, I taught for a year in Queensland before heading to Europe to travel and then settling in London to teach. I enjoy snowboarding, running, anything to do with travel and also writing.

So, what made you want to go into the industry? How did you get started?

I taught in London for six months but found it incredibly exhausting and soul-destroying trying to teach kids about exercise and health when all they wanted to do was play video games and hit each other over the head with hockey sticks. I needed a break, so I flew to Argentina to chill out with my sister for a bit. While I was there, I decided I’d like to work on cruise ships, as a way to do something different while still traveling. I spoke to a few good friends who convinced me yachting was the more appropriate path for me. When I returned to England, I completed my STCW 95 in Cowes and then flew to Palma to join the job hunt. Within a few weeks, I scored my first job on a motor yacht.

Tell us a bit about the boat you’re on now.

Konkordia is a 52-meter, Dubois-designed, alloy sailing yacht. She was launched in 2006 as Kokomo but changed owners and name about two years ago. We’re based in Palma, and while we were predominately private this season, we managed to fit in a few charters.

You’re a certified lifeguard. Have you ever saved someone’s life?

I used to patrol on an open beach that could get pretty rough. One day, a Japanese tourist walked down the beach, put his towel down at the base of the “Dangerous rip do not swim here” sign and proceeded to walk into the water. He swam straight into the rip. He got swept out to sea pretty quickly, but I had been watching him, so I was able to get to him quickly on a board. Once we got back to shore, he simply went and picked up his towel and left the beach without saying a word. He was pretty shaken up, but hopefully he won’t do it again.

Wow. That’s pretty crazy and embarrassing for the tourist. Do you have any hilarious or embarrassing stories you want to share about your experiences in the industry?

On my first night out with my new crew on a previous boat, I had been careful not to drink too much, because I wanted to make a good impression. The yacht was anchored out, so at curfew the watch picked us up on the crew tender. When we got back to the boat, as I went to step off the tender onto the boarding ladder, a swell came, pushing the tender away. I stepped straight into the water. Everyone was laughing too much to even think about helping me, so I was bobbing around for a while before I managed to gasp through my laughter, “Can someone help me up please?” That just set everyone off laughing again. Far from the good impression I had wanted to make, this little incident meant I had the nickname “Flipper” for the duration of my time on board.

Well, let’s hope this article doesn’t mean you become Flipper to your crew now and forevermore. Besides terrible nicknames, what makes your life a living hell?

Working with people who just don’t want to be there.

Where do you see yourself in the next couple of years? Is this a lifelong career for you?

Like many other yachties, I joined the industry as a way to combine work and travel and also save some money. I had originally only planned to do it for a few years, but I’ve found that the lifestyle and work is addictive, enjoyable and challenging. In short, it’s a tough life to leave. I’m still taking it one step at a time, because the industry is so unpredictable you just never know what could happen. I do know that once I feel I have seen and experienced all that I want, I will return to teaching back in Australia.

Name your favorite place in the world, and why.

Apart from the obvious answer, Mooloolaba, which is home, it would have to be an island off Serendipity Beach in Cambodia called Bamboo Island. All that is there are a couple of huts and a restaurant, but it’s just so stunning and peaceful; I could stay there for years.

Any advice for newbies?

The yachting industry is a very small world. Everyone is connected to everyone else somehow. If you’re going to talk negatively about someone, just remember that the chances of it getting back to that person are very high.

Andrea Bailey was born and raised in St. Thomas, US Virgin Islands. After graduating from Georgetown University in 2009, her love of the ocean brought her back to the island she always called home. Andrea is a writer and editor, but she’ll forever be a sailor at heart.

Can’t Teach Common Sense

Anita Valium — Sat, 31 Dec 2011 22:13:07 +0000

As the 2011 season draws to a haphazard finish, it’s time to pause and reflect on the fun and games we’ve experienced this year. Back-to-back-to-back charters, captains with lunatic tendencies…it’s been the usual whirlwind of good times.

One theme in particular that’s worked to defrost the cold, stony walls of my heart (i.e. made me laugh a lot) has been related to those special captains who believe they’re the infallible master and commander of their vessel. Listening to woe-filled tales from senior and junior crew about those captains operating under the pretense that the bit of paper they got off the internet is sufficient for them to drive a yacht made me feel delighted that I’m not working crew anymore.

Take our charming Deckhand Dave. He worked on a motor yacht this summer with a captain who began training him up to do his Yachtmaster at the end of the season. Captain Carl was patient, diligent and keen to impart his 20 years of seagoing knowledge on young Dave’s malleable mind, and not at all in a perverse, feeling-up-in-the-engine-room way.

Young Dave was learning about navigation and lights and all sorts of smashing things when, one day, Captain Carl told Owner Olaf to shove his job where sunlight is seldom seen because of yet another disagreement over safety. It would seem that Owner Olaf had his own set of rules for being skipper. So, Deckhand Dave was then exposed to working alongside Owner Olaf’s newly appointed Captain Twit, who imparted upon him several precious nuggets of information regarding how to become a great captain. Just like him.

My particular favorite was the conversation regarding rules of the road, which I will regale for you now:

Captain Twit: Tell me, David. If there’s a 20-meter sailing yacht under sail off our starboard bow, who has right of way?

Deckhand Dave: Ah, that’s simple. They do.

Captain Twit: Wrong. We do. We’re bigger, silly boy. Next question. Sailing yacht under sail in a head-on situation, about to engage in a port tack. What should we do?

Deckhand Dave: Reduce speed, put the engines astern if necessary, wait to see if he commits to the tack and stay well clear?

Captain Twit: No. You’re not getting the hang of these rules are you? We blast one short sound of the horn and tell him to get out of the way. Last chance now. What’s the priority vessel between us and that fishing vessel?

Deckhand Dave: Ah, that’s easy. It’s the fishing vessel every time.

Captain Twit: Aha! I see you’re finally getting the hang of this. That is correct. And it’s correct because they’re a commercial vessel and working for their livelihood. But, what you should remember is that if we were a charter yacht instead of private yacht, and working for our living, we would then become the priority vessel and he’d have to get out of our way.

Genius, really. I did chortle, and maybe even guffaw a little bit, at that one. This coming from an captain who insisted on living aboard during a shipyard period and sunbathing on the foredeck once the yacht was up on dry dock, with contractors working around him. In his best budgie smugglers, no less.

Needless to say, young Dave has enrolled in some extra theory classes to make sure he’s fully genned up on not crashing needlessly into any commercial vessels anytime soon. Let’s hope he passes.

Another deckhand was informed by his captain that ISM coding was not required on his 50-meter motor yacht, nor a proper fire plan, MOB or abandon ship procedures, because they’re a Dutch-flagged vessel and private. That’s an interesting interpretation of the rules.

Yesterday, I met with a rather dejected first mate who’d simply had enough of his captain. He’d been forced to walk off the yacht, as he was fearful of losing his qualifications, especially having seen the dramas that unfolded this summer in Croatia with a motor yacht parked on a public beach and crashing into the docks. On the bright side, at least they’d remember where they parked.

First mate Freddy was anchored in a lovely, sun-lit bay whilst the guests enjoyed a leisurely lunch and a cooling dip. After all that exhausting loafing, the owner decided they were going sailing. Freddy pointed out there was very little breeze, but ever-agreeable Captain Chas countered with, “Let’s just sail off the anchor and go where the wind takes us.” Freddy replied, “Great stuff. I’ll start the engine and let it warm up, which will give enough time to that huge ferry to pass behind us. Then, we’ll be off.”

Unfortunately, the not-in-a-hurry idea went out the window when Chas said nope, told Freddy to pull up the anchor, put out the headsail and sail off now. (At this point in the story, I began to wonder if this captain was Twit’s brother.) The reason given was, “The ferry has to give way to us. We’re sailing.”

Freddy tried to point out that the ferry was entering a port and, as such, would be a bit restricted when it came to maneuvers. Chas became adamant they should get ahead of him, despite Freddy’s pleas for a bit of common sense. So, anchor up, sail set…but with no wind they began drifting into the ferry’s path. Poor old ferry slowed in a bid to avoid them and gave them the horn — the maritime equivalent of an obscene hand gesture, I should imagine.

At this point, the owner’s wife, who’d been busy sunning herself on the bow, glanced up — probably due to the enormous shadow now covering the sailing vessel — her face white with terror. The ferry managed, just, to dodge them. And then resulted a lovely exchange of rude words in Spanish, ensued between the captain and the ferry guys, whilst Freddy discretely started the engine, furled the sail and motored off. So, pretty much what he’d suggested in the first place.

You’ve got to love it, haven’t you? No wonder all crew are alcoholics. Oh, and crew agents. Once again, the yachting industry proves the point that you just can’t teach common sense.

Anita Valium used to be a relatively nice person before she was corrupted by the yachting industry. By day, she’s a mild mannered crew agent. By night, she continues her evil plot for world domination.

Ask Anita – January 2012

Anita Valium — Sat, 31 Dec 2011 22:09:44 +0000

Dear Anita,

I’m interested in becoming yacht crew. I’ve always wanted to learn how to sail, and having been on yachts my dad has chartered over the years, I’m sure I could do it. It looks pretty easy! Life is a holiday, eh? I don’t want to go to university, although my dad says I should; he wants me to be a doctor like my mum. They’ll give me access to their bank accounts, and I can stay in a nice hotel while I wait for the right job to turn up, so dockwalking isn’t necessary. Can I send you my CV?

Wannabe Crew

Hey W.C.,

Uh, sure, send away.

Anita

Hi Anita,

Here it is. As you can see, I’m well educated and have been head boy in my school and part of various school teams! What jobs do you have for me?

W.C.

Hey W.C.,

Unfortunate initials, kid. Anyway, I see from your CV that you’ve been in the math and physics teams in your school. I don’t see any sports. No interest in rowing? Sailing? Well, that’ll hold you back. You know you have to dockwalk to network, right? You don’t want to? How do you think you’ll get friends, then? What’s that, you want to buy them with daddy’s credit card? Oh, you freeloader… I see from your photo that you’re not only paler than my butt in springtime, you’re ginger. And scrawny. Hang on, how old are you? You look about 12. You’re going to fry under the sun and get wedgies. From the girls. You aren’t cut out for yachting. Listen to daddy and go to uni.

Dear Anita,

I’m an Australian engineer with AMSA tickets. What’s the best way to get the MCA to convert them into Certificates of Equivalent Competency?

A.E.

Hi A.E.,

Well, the sensible answer is to contact them and send copies of your sea time, testimonials and log book. However, in practice, I’ve found the best way is to write down what you’ve done on the back of a fag packet and send that — response time is more or less the same. Good luck!

Anita

Karpaz Gate Marina Meets Over-Wintering Demand in Eastern Mediterranean

Jenny Pearce — Sat, 03 Dec 2011 12:29:59 +0000

Karpaz Bay Resort Ltd. (KBR), owned by an international group of investors, is developing a first class tourist destination, which will allow guests to enjoy the range of activities of the local “Karpaz” Peninsula. Following the completion of the marina, development will continue with a lively commercial promenade with shops, restaurants and bars, and the first stage of a hotel complex.

Karpaz Gate Marina (KGM), the eastern Mediterranean’s newest superyacht marina – located on the stunning Karpaz peninsula of Northern Cyprus – is fast becoming the region’s most desirable over-wintering destination. The marina’s brand new facilities, competitive prices and mild winter climate make the marina and resort an attractive destination for those struggling to secure aberth in the over-crowded western Mediterranean.

The lack of superyacht berths in the western Mediterranean is widely reported, and a shortage results from the superyacht fleet having grown in the last decade (2001 – 2010) by 95.2 per cent, but the number of berths not having increased to meet the demand. Marinas based in the eastern Mediterranean are increasing in popularity for berthing and wintering a yacht as a result.

The recent opening of Karpaz Gate Marina has meant that the unspoilt and undiscovered cruising of Northern Cyprus is now available for international yachtsman to explore for the first time.

Facilities at Karpaz Gate Marina include 950 metre breakwaters, protecting not just from the north but all directions. An extensive 18,000sqm dry dock facility is available, with the space to accommodate hundreds of yachts, and a 300 tonne travel lift, suitable for yachts 45m x 10m has also recently been installed. The marina also has the resource to repair and provide maintenance for yachts.

A 24-hour security, access control and surveillance system operates 365 days a year and a concierge service, that provides a full range of services, are at the yacht owners disposal when a berth is owned or a yacht is wintered at the marina.

Roy Klajman, of Sea-Alliance Group, the marina management company, said: “Despite being in the first year of operation, we are receiving a high level of interest in our over-wintering offer. Karpaz Gate Marina has opened up a previously inaccessible cruising ground, providing an opportunity for yacht owners to explore the surrounding area, while wintering their yacht, and also fulfilling the growing demand for berths in this area.”

During the winter season the marina continues to provide entertainment and leisure facilities for visitors, and the contemporary restaurant and bar – Hemingway’s, which provides freshly-prepared Turkish and International dishes – is open all year round.

Wintering at Karpaz Gate Marina also gives visitors the opportunity to discover other areas nearby. Turkey is just 40 miles away and it is an average of one and a half hour drive from major ports such as Famagosta, Girne, Limasol and Larnaca International Airport.

Roy Klajman, continued: “Karpaz Gate Marina is an undiscovered gem of the Mediterranean. The warm winters make Northern Cyprus a year-round destination and the perfect place to rest your boat during the winter season while you discover the surrounding area.”

A full list of services and facilities the marina offers includes:

Blue Flag

Restaurant and Bar

Beach club

Chandlery

300 berths from 5.5m to 55m all protected from the weather in a secure, sheltered harbour

Yacht repairs

Dry Dock

Electricity (single and three phase)

Fresh water

Cable TV connection

Wi-fi internet access

Mini-market and a larger supermarket is a ten minute drive away. A larger supermarket it planned for the future at the marina.

Concierge service

Golf buggies

Storage areas

Yacht waste pump

Fuel station

Duty free shopping and fuel prices

Parking

Professional driver

Laundry

Doctor / nurse

Bank / ATM

Change / exchange

In the near future the marina will also include a boutique hotel, casino and cinema.

About Karpaz Gate Marina

Karpaz Bay Resort Ltd. (KBR), owned by an international group of investors, is developing a first class tourist destination, which will allow guests to enjoy the range of activities of the local “Karpaz” Peninsula.

Following the completion of the marina, development will continue with a lively commercial promenade with shops, restaurants and bars, and the first stage of a hotel complex.

About Northern Cyprus

Close to the marina are sandy beaches, local harbours and family-run tavernas, and there are a number of small fishing harbours along the coast. Girne (Kyrenia) is a charming Venetian harbour town with a castle backed by dramatic wooded hills and Gazimagusa (Famagusta) is dominated by walls of the old town. In close proximity are also pine-clad mountains, quiet villages, historical towns, ancient sights and welcoming people.

Website: www.karpazbay.com

Facebook: www.facebook.com/karpazgatemarina

Twitter: www.twitter.com/karpazgate

Flickr: www.flickr.com/photos/karpazgatemarina

You Tube: www.youtube.com/karpazgatemarina

Heesen Yachts’ Project Zentric is Sold! The 44m All Aluminium Yacht is Due for Delivery in 2012

Sara.Gioanola — Wed, 30 Nov 2011 03:56:04 +0000

Heesen Yachts is proud to announce the sale of Project Zentric in collaboration with Nakhimov Yachts. YN 15944 is the eighth in the successful 44 metre all-aluminium class: The first vessel (YN 13644 MY Sedation) was launched back in 2007.

YN 15944 is the third contract signed in 2011 and in such an economic climate this demonstrates that there will always be a market for superb quality and technical excellence, both qualities that this Dutch superyacht builder excels in. And by acquiring a yacht already under construction, there is no extended lead-time. In fact Heesen currently has 12 vessels in commission (four on speculation) with a total length of 584 metres, with deliveries up to 2015.

Project Zentric’s twin MTU 2.720kW engines combine with unmatched experience in weight reduction and the ultra-efficient Heesen hull to ensure that an increase in space never means a decrease in speed. Project Zentric reaches the remarkable speed of 25 knots and is the fastest 44 metre yacht of her style on the market. Building in aluminium to enormously demanding tolerances, the Heesen hull-form is unique – quite simply no other ship’s shape so optimises the way a yacht moves through water. Meticulous attention to weight reduction results in increased levels of luxury.

Using the experience gained from the previous 44 metre aluminium yachts, Heesen has designed Project Zentric to fully maximise the amount of deck space available. Guests will mostly enjoy life at sea on the 45 square metre sun deck. The main aft deck and upper aft deck are the perfect location for alfresco dining or just lounging in the shade, while the seating area on the fore deck is ideal for enjoying the breeze when at anchor or for privacy when docked stern-to in harbour.

Frank Laupman from Omega designed the sleek exterior lines and the timelessly elegant interior where pale woods and precious fabrics emphasise light and space. The guest areas are elegant and clutter-free thanks to the sleek, classic deco design.

The open-plan main saloon is split into three distinct areas: in addition to the main sofas and dining area, there is an intimate semicircular seating area adjacent to the huge, curved sliding glass doors that lead to the aft deck.

The sky lounge has been designed to provide several different entertaining and relaxation spaces. Deep sofas line both sides of the room, while to aft a circular arrangement of stools and table creates a laid-back atmosphere.

Ten guests are accommodated in five cabins. The full-beam master suite is situated on the main deck and includes a study and full-beam his and hers marble bathroom. Two double and two twin cabins, all with ensuite marble bathrooms, are located on the lower deck.

Hull type: Twin propeller, hard chine, semi-displacement

Naval Architect: Heesen Yachts

Exterior Designer: Omega Architects

Interior Designer: Omega Architects

Classification: ABS X A1 Yachting Service X AMS

Large commercial Yacht Code LY2 / MCA

Hull: Aluminium

Superstructure: Aluminium

ACCOMMODATION

Guests: 10

Cabins: Full-beam master with private study,

Two double cabins, two twin cabins

DIMENSIONS

Length over all: 44,77m / 146ft 10in

Beam over all: 9,00m / 29ft 6in

Draft: 2,81m / 9ft 3in

Displacement (50% load): 280 tons

TECHNICAL DETAILS

Maximum speed (50%load): 25 knots

Range at 12 knots: 3.200Nm (Trans-Atlantic)

Fuel capacity: 69.000 litres / 18.250 US Gallons

Fresh Water capacity: 16.000 litres / 4.250 US Gallons

PROPULSION DETAILS

Main engines: 2 x MTU 16V 4000 M90

Maximum power: 2 x 2.720kW

Gearbox: 2 x ZF 7600

Engine control: MTU Blue Vision, three control stands

Water lubricated shafts: Stainless steel 431 Ø 145mm

Propellers: Schaffran five blade fixed pitch Ø 1.380mm

Generators: 2 x Kilo-Pak

Bowthruster: HRP 85kW, hydraulically driven

Steering system: Northrop Grumman Sperry Marine

Stabilizers: VT Naiad model 820 with 2 fins of 3,5 m2, zero speed

187’ (57.0m) Lady Linda Launched at Trinity Yachts

amyhalsted — Wed, 30 Nov 2011 03:39:17 +0000

[Show as slideshow]

Trinity Yachts is pleased to announce the launch of the exquisite Lady Linda, a 187’ (57.0m) Tri-Deck Semi-Displacement custom built aluminum superyacht. She is every meter an example of Trinity’s trademark naval architecture, exterior styling and unfaltering engineering. Incorporating the superb maneuverability trend of recent Trinity superyachts, Lady Linda’s minimal 8’ (2.4m) draft allows her access to shallow-water ports and destinations, those generally unavailable to yachts of similar length and size. Lady Linda also features an expansive 33’4” (10.2m) beam. Celebrated interior designer, Evan Marshall of London, has set her luxurious entertaining and accommodations tone within a contemporary design.

Lady Linda’s forward main deck full-width king master suite allows for ample relaxation opportunity, ensuite his shower, her shower and Jacuzzi. More Lady Linda’s roomy size allows for a large owner’s office as part of the master suite. Conscientious of sound mind and body, the owner has also specified a half-beam gym aft of the pilothouse —which is easily converted into a guest cabin. Four half-beam guest staterooms are located amidships below. Each is ensuite, roomy and exquisitely detailed with granite, marble and soft, earthy colors.

The main deck features an elegant entrance foyer and voluminous socializing space in the main and dining salons. Advanced electronics include auto lifting television systems, total surround sound and networked computer equipment with uninterrupted power sources. Her galley, skylounge and flybridge are outfitted with the finest makes and models from Wolf to Miele, Viking and Subzero. Lady Linda’s crew quarters—including a spacious lounge—are also equipped with top-of-the-line utilities and comforts.

The pilothouse deck—which is air conditioned aft—is replete with a full-beam skylounge and large aft deck. Her partially enclosed flybridge is fitted with a large bar and seating, and a hot tub on the sundeck ensures repose. The flybridge is “touch and go” heli-ready and is equipped with a davit suitable for rescue tender, jet skis and water toys.

As with all Trinity superyachts, collaboration between owner, builder and interior designer creates a truly custom yacht built to exacting specification. The result is the launching of a truly magnificent yacht: Lady Linda. Delivery in early 2012.