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Network with The Triton on the first and third Wednesdays in January. See C3,4.
C2
Owner’s preference (sheet) Running a yacht is much like a marriage or a business. A3
January 2015
Bosun dies; bridge breaks News from St. Thomas, Miami, Bermuda and New Zealand. A5
New rules are in effect Emission, fire safety, BNWAS, enclosed space, MLC on list. B1
No one will find us here Captain’s new Web site features remote anchorages. B10
Ship’s cook requirement reduced for yacht chefs
ANTIGUA WINNERS
By Dorie Cox
The interior crew of the 130-foot Christensen M/Y Sweet Escape took home top honors in their category, yachts 100-159 feet, in both the chef’s competition and the table-setting competition. Celebrating, from left, are 3d Stew Kerrie “Kiki” Slater, 2d Stew Nicola “Nic” Shaw, Chef Kdn Lyne, and Chief Stew Amy Cook. Find the results of all the winners on pages A10-11. PHOTO/LARA-JO HOUGHTING/CHURCHILL YACHTS
Captains resolve to make yachting better Welcoming in the new year seemed like a good excuse to ask yacht captains if they had any resolutions for the industry for 2015. Their answers surprised me. They were a lot tougher on themselves – and on all captains – than I thought they would be, and they even From the Bridge took a different Lucy Chabot Reed tack when it came to owners getting out of yachting, which we talked about tangentially last month. The conversation began slowly, as it often does, with the assembled captains first honing in on crew attitudes as the top thing they would change in 2015. “Crew attitudes have all gone
downhill rapidly,” one captain said. “Their whole approach to the job is off. They come in demanding, complaining.” “Crew agents should explain to them what to expect,” another said. “Don’t come on my boat demanding anything. When I got my first deckhand job, I was just happy to have a job.” “The first thing they ask is ‘do we get weekends off?’ “ said a third. As always, individual comments are not attributed to any one person in particular so as to encourage frank and open discussion. The attending captains are identified in a photograph on page A12. The captains felt today’s technology was a primary culprit in what they saw as crew misbehavior, and so their first resolution would be to require crew – as well as vendors – to put down
their cell phones. “I hired three guys and told them it was just for a day or two,” one captain said. “I didn’t tell them I was looking for one full-time crew member. After one day, I fired one because he was on his phone. Three days later, the most experienced guy was goofing off so I fired him, too. “I ended up hiring the least experienced guy,” this captain said. “Now I’m teaching him everything I can and he’s working out really well.” “We can be more clear and tell these kids, ‘this is what our expectations are’,” another captain said. This turned into a conversation about how relaxed the industry has become, how less formal operations onboard have become. Not less
See BRIDGE, page A12
International regulations can take time to filter down to the yachting industry, and such is the case with the Ship’s Cook Certificate (SCC). It is only required for a specific group, but its impending compliance deadline of Feb. 15 has chefs, managers and flag states looking for answers. The certificate is required for UK-registered commercial yachts compliant with Maritime Labour Convention, 2006 (MLC, 2006) that has 10 or more crew capable of operating more than 60 miles from a port. Yachts that want to remain MLC compliant must designate a crew member to hold the SCC. That person, typically the yacht’s chef, must be assessed and then apply for the certificate. Even culinary-trained and experienced yacht chefs must be assessed, said John Wyborn, training director at Bluewater in Antibes, and
See COOK, page A14
TRITON SURVEY
Does your yacht provide water in plastic bottles? No 9% Yes, owner/ guests only 29%
Yes, for all 62%
– Story, C1
A January 2015 WHAT’S INSIDE
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Crew calisthenics
Has this stew found a new workout program on the moon? See B1. PHOTO FROM ANGELA ORECCHIO
Advertiser directory C16 Boats / Brokers B6 Boat Show - Antigua A10 Business Briefs B12 Business Cards C17-19 Calendar of events B14 Columns: Crew Coach A17 Crew Mess C9 Crew Eye A19 Culinary Waves C7 From the Bridge A1 Health C6 Leadership A16 Nutrition C5 Onboard Emergencies B2
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T h e Tr i t o n : M e g ay a c h t n e w s fo r c a p t a i n s a n d c r e w
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www.the-triton.com OWNER’S VIEW: Expectations and communication
January 2015 A
Owner happiness depends on communication, a two-way street The most successful crew/owner relationships are based upon clear, consistent communication of mutual expectations. This is not something unique to yachting, but a key ingredient of any good business relationship or marriage. In any business, there are essentially two types of knowledge; Owner’s View innate and custom. Peter Herm In an office, the receptionist has innate knowledge. She knows how to answer the phone, be polite to callers and visitors, and use a computer, the basic things a receptionist is expected to know in any office. There are also specific things she is trained in that are custom and unique to that particular business. Running a boat is the same. Innately, a crew knows (or should know) that the boat should be operated safely, immaculately maintained, equipment secured prior to a voyage, and washed down immediately after a voyage. The boat should be locked when unattended and the keys not left in the tender. The fluids need to be changed at certain intervals, underwater lights turned off during the
day, and the beer should always be cold. I call these, and a long list of other things, the basics, the general innate knowledge that applies to operating any boat. An owner should not have to discuss these basic expectations, and if they do, they have picked the wrong captain or crew. Next. The custom knowledge in boating has two components; that which is boat-specific and what is ownerspecific. Every boat is different, and so is every owner. It is therefore critical that both the owner and crew communicate their specific expectations from each other. These discussions should occur not only up front in the hiring process, but also on an ongoing basis. Sounds a lot like a marriage, doesn’t it? An owner’s and the crew’s expectations from their boat and relationship will vary. Nobody is a mind reader (except for a great stew we had once …) so it is imperative that owners and crew make time to have these discussions regularly. Depending upon the boat’s hierarchy, this may be an owner/ captain conversation or owner/entirecrew-as-a-group conversation. I follow the theory that the captain hires, fires and manages his crew, thus most of my expectation-setting is done with the captain and vice versa.
The most critical part of these expectations is that they be granular (detailed). An example: Our boat has the dreaded off-white carpet throughout. The main deck traffic areas have canvas runners. My new crew insured that if I were ever on the boat, the runners were not down. But I am a T-shirt-and-jeans kind of owner who spends time on the boat without a load of guests. I would rather the runners be down for me. The Ft. Lauderdale yacht carpet cleaning guys drive new Mercedes for a reason, and I don’t want to make their next payment. Once I pointed this out to the captain, runners are down. Minor, yes, and certainly not to the magnitude of warm beer issues, but it points out the need for the communication of expectations. On the flip side of this, I saw that the towed tender was not getting used by the crew. I pointed out to the captain that in my view, this was a toy for all to use responsibly, not just the owners. I want the crew to enjoy themselves and there is no reason they should not be using the toys when appropriate. His last owner had the opposite view. Now that we have communicated with each other, I think the crew will have more fun (our mutual goal). With this epiphany, I am now creating an owner’s version of a charter
preference sheet. These are designed to give a crew a crash course in what will make a charter guest most happy in a week or two. Most of the ones I have seen focus on food and beverages and certain activities. For an owner’s version of this, mine will be far more detailed and take a longer term view. (For example: Please use one of the idiotically large closets in the VIP stateroom for long-term storage of something. If one of my guests brings enough stuff to fill it, they won’t be invited back.) An action item focusing on communications: Does your boat have a written job description (aka, expectations and responsibilities list) for every crew member? If not, you may want to consider writing one. And if you do, when is the last time it was updated and reviewed with every crew member? Not even the best captains or crew are mind readers, even of each other. Peter Herm is the pen name for a real yacht owner who is an entrepreneur based on the East Coast of the U.S. It comes from Pieter Harmensz, original owner of the oldest known stock certificate in 1606, issued for a Dutch company with the largest shipping fleet in the world. Comments on this column are welcome at editorial@the-triton.com.
A January 2015 NEWS: Chartering in the USVI
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Six-pack exemption means boost to USVI yachting economy By Carol Bareuther
The business of crewed charter yachts in the USVI fell by 75 percent in the decades since the six-pack rule was passed. Exempting the islands from its restriction means charter business could return to St. Thomas. PHOTO/DEAN BARNES
The imminent signing of a bill into law by U.S. President Barack Obama will put an end to the restrictive “six pack” rule that has dealt an estimated $2 billion blow to the U.S. Virgin Islands’ charter yacht industry. More specifically, the change in law will allow uninspected vessels under 80 feet, which have been certified for MCA (Maritime and Coastguard Agency) standards in the neighboring British Virgin Islands, to carry up to 12 passengers.
This opens the door for charter yacht operators who used to homeport in the USVI and have moved to the BVI to come home. “This is a step toward equity for our charter industry and an economic boost for our maritime industries as a whole,” U.S. Virgin Islands’ Governor John P. de Jongh said. “The restriction to six passengers has been a longoutstanding issue that has put us at a competitive disadvantage to the rest of the region and especially with a niche that we know is attracted to our natural resources and all that we have to offer. “This amendment is the first of a number of actions to let this market know that we are open for business, and that we want their business,” he said. The six-pack rule, or limit on uninspected passenger yachts in U.S. waters to carry no more than six paying passengers, was put in place as part of the Passenger Vessel Safety Act of 1993. This act was meant to reduce the incidence of marine casualties via improved vessel and operator enforcement programs, standardized equipment, and punitive measures for non-compliance. Unfortunately, the regulatory changes resulted in competing nonUS jurisdictions such as the British Virgin Islands taking advantage of the legal inequity to increase their market share. The USVI’s maritime industry declined in its economic contribution from upwards of $130 million annually in the mid-1980s to current estimates over the past several years at about $30 million yearly. This problem was not a fast one to solve. One major reason is that the USVI does not have a vote in the U.S. Congress. Former Delegate to Congress Donna Christensen tried to garner floor assistance for several years, however it wasn’t until Congressman Bill Shuster, chairman of the House of Representatives’ Committee on Transportation and Infrastructure who has a subcommittee on USCG and Marine Transportation, met during the summer of 2013 with members of the V.I. Marine Economic Development Council. This support was matched equally from the U.S. Senate by Sen. Jay Rockefeller, chairman of the Senate Committee on Commerce, Science and Transportation, who personally guided Senate Bill S.2444, also known as the Coast Guard Reauthorization Act of 2014, successfully through the U.S. Senate and House of Representatives on Dec. 10. Exemption from the six-pack rule means new opportunities in the coming year to operators such as Capt. Vince and Linda Stracener, who
See USVI, page A5
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NEWS BRIEFS
January 2015 A
Bosun drowns in St. Thomas; bridge falls on yacht in Miami Bosun drowns on St. Thomas
Bosun Nathan Francisty of M/Y Lady Sheridan drowned Saturday afternoon while he was swimming with some of his crew mates in St. Thomas. He was 28. About half of the 15-member crew spent their day off together at Peterborg Point, a tidal pool at the tip of Megans Bay, when a large wave crashed into the pool. His crew mates were unable to rescue him. “This was not reckless, there was no alcohol, no foul play; it was a few crew members who had rented scooters out for a relaxing day after a transit from Ft. Lauderdale to St. Thomas to do some swimming and sunbathing,” Capt. Keith Moore said. “It’s the worst nightmare any yacht and crew can go through. Crew are family with each
Exemption means guests get savings, trip options USVI, from page A4 charter the 72-foot Irwin sailing yacht Drumbeat 1. “We are an eight-passenger boat so the exemption will help us in a number of ways,” Capt. Stracener said. “Our guests can fly into St Thomas, which is usually cheaper than flying into Beef Island. They also won’t miss out on St. John, which is our favorite island. “There is also a lot of great dives in the USVI that they won’t miss out on if they are scuba divers,” he said. “The provisioning is much cheaper in St Thomas than in Tortola as well, thus saving us hundreds of dollars over a year.” The six-pack exemption potentially means more than just trading crewed charter yachts between the U.S. and British Virgin Islands. “While we are optimistic that the existing BVI crewed yacht fleet, having already obtained all of their requisite licenses and permits, will continue to be BVI based, it certainly does open the door for those yachts that carry more than six passengers to be flexible in their pick-up port,” said Ruth Ross, chairwoman of the Charteryacht Society of the BVI, based in Tortola. “In addition, it is a perfect opportunity for all of us to increase charter guest numbers to the entire region.” Carol Bareuther is a freelance writer in St. Thomas. Comments on this story are welcome at editorial@the-triton.com.
other, and those in the industry can understand the impact this has on a crew.” Mr. Francisty was hired on the 190-foot Lady Sheridan two months ago after stints on M/Y Azteca 2, S/Y Takapuna and M/Y Kimberly. From Ontario, Canada, he also spent time volunteering with two youth organizations in Barrie, Ontario.
Bridge falls on yacht in Miami
The east span of the Broad Causeway bridge on the ICW in Miami fell on the 161-foot (49m) Trinity M/Y Rockstar Dec. 2 as it passed beneath. Under tow by two tugs from Steel Marine Towing, video of the incident show the yacht in the center of the channel. The spans are up as the tugs maneuver the yacht through the bridge.
But the east span begins to lower, ultimately landing on the back side of the radar arch. About 15 people were onboard at the time; no injuries were reported. The bascule bridge, built in 1951, connects North Miami to Bay Harbor Islands and Bal Harbor at 96th Street. The town of Bay Harbor Islands, which is responsible for the bridge, recently approved an $11.5 million contract to repair and upgrade the bridge, according to a story in the Miami Herald. The Florida Department of Transportation labeled it “functionally obsolete.” Work was scheduled to begin this month. It appears as though its pin locks failed so nothing held the bridge upright once the electric motor to open it ceased to turn. The bridge operator applied the brakes as it was
descending, the city manager said, but could not stop it from hitting the yacht. “Our bridge operator has been doing that for 20 years and has an impeccable record,” Town Manager Ron Wasson told reporters after the incident. “He did a great job of not letting it go into a free fall.” Boat traffic was restricted after the incident. Vessels with a vertical draft of less than 16 feet can pass under the bridge. For those taller, they must be less than 40 feet wide as only the west span could open. Rockstar (ex-Blind Date) was towed to an undisclosed yard in Ft. Lauderdale for inspection. Several people involved or with knowledge of the incident would not comment. The incident is being
See NEWS BRIEFS, page A6
A January 2015 NEWS BRIEFS
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Sailing race goes to Bermuda; NZ OKs charter to two years NEWS BRIEFS, from page A5 investigated by the Florida Fish and Wildlife Conservation Commission as well as lawyers and insurance companies.
Bermuda tapped for America’s Cup
The 35th America’s Cup will be raced in Bermuda in June 2017. The race will take place on The Great Sound, a natural amphitheater with room for racing and spectators. The proposed America’s Cup Village will be at the Royal Naval Dockyard. “The 2017 America’s Cup will build on the successful elements that now define the event – close racing in fast, foiling catamarans crewed by the very best sailors in the world and delivered to an international audience by awardwinning broadcasters,” said Harvey Schiller, the Commercial Commissioner for the America’s Cup. At a presentation to the Sailing Foundation of the Lauderdale Yacht Club in early December, Oracle Team USA Skipper Jimmy Spithill told guests that Bermuda beat out San Diego – where he lives – for two reasons: Bermuda is in a better time zone for international television coverage and the race village could be in one place. “Our vision for the Americas Cup in Bermuda is to deliver an unforgettable experience that will be nothing short of spectacular for the teams, sponsors and spectators alike – whether they be with us on-island or watching from around the world,” said Michael Dunkley, the premier of Bermuda. Six teams have so far taken the challenge of racing for the America’s Cup, the oldest trophy in international sport. The defending champion is Oracle Team USA. Challengers include Emirates Team New Zealand, Artemis Racing (Sweden), Ben Ainslie Racing (Great Britain), Luna Rossa Challenge (Italy) and Team France. “Racing in Bermuda will be an incredible experience for the spectators, both on-site and for those watching the broadcast, and for the sailors, it’s going to be very challenging,” Spithill said. “I’ve raced there several times and the variety of conditions means you can never let your guard down. We’ll all need to be at the top of our game to have success, and that’s how it should be.” The second edition of the Red Bull Youth America’s Cup was also confirmed. The purpose of the Red Bull Youth America’s Cup is to provide a pathway toward a career as a professional sailor in the America’s Cup. In that, it has already proved successful, after just one edition.
“Sailors on the winning team in the first event, Peter Burling and Blair Tuke, are now valued members of Emirates Team New Zealand,” Schiller said. “That’s an impressive proof of concept.” Next year, at least four events are planned as part of the America’s Cup World Series, including the season opener June 5-7 (location undetermined), and races in Portsmouth, UK (July 23-26), Gothenburg, Sweden (Aug. 28-30) and Hamilton, Bermuda (Oct. 16-18). In 2016, as many as six events are expected, including a summer regatta in Chicago and another race in Portsmouth, UK, July 21-24. Portsmouth is a city on the south coast of the UK that is home to the UK team, Ben Ainslie Racing. In 2017, all teams will compete in their new AC62 catamarans, powered by wingsails and designed to fly above the water on foils at speeds near 50 mph. Racing begins for all teams. The top challengers then go on to the America’s Cup Challenger Playoffs and the right to race Oracle Team USA in the finals in June 2017. Iain Murray, regatta director for the last America’s Cup, has been tapped for the position again. The six teams so far registered selected the former America’s Cup skipper, who started Dec. 1 and has already met with teams and Commercial Commissioner Harvey Schiller. “Leading into the last America’s Cup, there were so many major changes and collectively we learned so much about how to design, build and race these foiling multihulls,” Murray said. “Now we have the chance to fine-tune and make adjustments to make it even better. Murray will work in collaboration with all of the teams and Schiller in setting the competitive parameters for the event. – Lucy Reed
NZ opens to chartering
A change to New Zealand’s temporary import entry (TIE) procedure means private and charter yachts can now stay in the country up to two years. A new process streamlines the process for superyachts chartering in used Zealand waters, allowing them to charter, undertake private cruises and complete refit work. Chartering must make up less than 65 percent of the superyacht’s time in New Zealand waters, and customs requires a declaration from the vessel’s owner that the yacht will not stay longer than 24 months.
See NEWS BRIEFS, page A7
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NEWS BRIEFS
January 2015 A
Sunseeker cuts jobs; U.S. senator challenges Jones Act Yachts in New Zealand waters holding the TIE will have zero GST (goods and services tax) rating for the yacht (except while under actual charter) and crews’ qualifications can be cross credited to New Zealand qualifications by Maritime NZ.
board believes Sunseeker is now in the best shape possible to maintain its strong position at the forefront of the global leisure marine industry from our base in Poole.” Sunseeker International produces a range of yachts up to 155 feet (47m) and employs 2,100 people at seven sites in the UK.
Sunseeker cuts jobs
McCain challenges Jones Act
NEWS BRIEFS, from page A6
UK-based Sunseeker has eliminated 240 jobs. The company said the majority of those employees had taken voluntary redundancy or were “natural” leavers, according to a report by BBC News. In October, it announced that up to 300 jobs would go as part of a “strategic review” to “increase efficiency”. In 2013, Chinese property developer Dalian Wanda Group paid 320 million pounds for 92 percent of the company. In a statement, Sunseeker said there may be further “voluntary redundancies” accepted to limit the need for compulsory redundancies. “The skilled craftsmen on our shop floor remain key to the business and as expected the restructuring has had minimal impact on our direct boatbuilding activities,” according to the statement. “The overall outlook for the business remains positive and the
Sen. John McCain (R-Ariz.), who this month becomes chairman of the Senate Armed Services Committee, told journalists in early December that he intends to continue to fight to end the Jones Act and allow greater involvement of foreign shipping interests in domestic maritime operations, according to news reports. McCain introduced a bill in 2010 to repeal the Jones Act but estimated soon after that he probably only had about 20 votes in the 100 member chamber. But McCain told reporters he believes it is a fight he can one day win. “It’s one of these things you just propose amendments to bills and encourage hearings and sooner or later the dam breaks,” he said. McCain estimates that consumers could save about $1 billion annually if the Jones Act was lifted. But U.S. maritime unions, American shipping
Crew mix beats at DJ contest in Monaco Yacht crew don’t just swing a chamois, but can also mix winning beats. About a dozen crew showed their musical creativity by uploading their best mixes online in the Crew DJ Competition during the Monaco Yacht Show. Mike Henry and Richie Wolff from M/Y Blind Date recently took top honors in the EventsbyZoom competition. Participating crew uploaded their bootleg, mix or track in Soundcloud/Crew DJ Competition group with the tag “#eventsbyzoom”. Music mixes were companies and their supporters in Congress present a united front in opposition to his objective. “I have to tell you … the power of this maritime lobby is as powerful as anybody or any organization I have run up against in my political career,” he said. “All I can do is appeal to the patron saint of lost causes and keep pressing and pressing and sooner or later you have to succeed.”
between 5-30 minutes long and were judged by DJs Praia del Sol and Dani L. Mebius. Crew from M/Y Black Gold, M/Y Twizzle, M/Y Arioso, and M/Y Deniki also participated. – Dorie Cox The Jones Act Truth Squad, created by the American Maritime Partnership, rejects McCain’s assertions. The American domestic maritime industry supports almost 500,000 jobs that pump nearly $100 billion into the nation’s economy every year, it said. “The Jones Act enjoys rock solid support from lawmakers in Congress
See NEWS BRIEFS, page A8
A January 2015 NEWS BRIEFS
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Sunseeker cuts jobs; U.S. senator challenges Jones Act NEWS BRIEFS, from page A7 and the Administration because leaders from both sides of the aisle understand this law is vital to America’s national, homeland and economic security,” said Tom Allegretti, Chairman of AMP. “It is troubling that U.S. refiners pushing for changes to the Jones Act as part of the crude oil export debate are putting their vested financial interests over the national and homeland security of our nation. The two issues are not connected. American maritime is flourishing and stronger than ever.
In fact, the most modern vessels in the world are being built in record numbers in U.S. shipyards all around the country, the industry is responding to the changing energy market caused by the shale oil revolution, and the U.S. maritime industry is growing as a result. It is an exciting time to be a part of this industry, and the nation is benefiting from the service we provide.” Reported in a recent edition of Wheelhouse Weekly, a newsletter of the International Organization of Masters, Mates & Pilots. It has been reprinted with permission.
EU limits use of plastic bags
The European Union approved a measure in late November that would reduce the number of single-use plastic bags handed out in retail stores. The measure is expected to cut bag use by 75 percent over the next decade. EU countries can do one of two things: Ensure that no more than 90 bags per person are used annually by 2019, and 40 bags per person annually by 2025; or that no single-use plastic bags are handed out for free after 2018. The UK plans to put a price on plastic bags next year, according to the
Guardian. The measure applies to bags that are 50 microns or less in thickness, which is 90 percent of bags in use, and the ones most likely to end up as litter. The average EU citizen used about 176 plastic bags a year; Poles and Slovaks use 466 bags annually; Danes use about four.
France, Denmark pay pirates
The European Court of Human Rights sided with pirates over France in two cases in early December after authorities held held nine Somali pirates too long before being brought up on charges. The pirates had hijacked a Frenchregistered cruise ship and yacht in separate incidents off the coast of Somalia in 2008. They were arrested and held by the French army, then transferred to France where they were taken into police custody and prosecuted, according to a news report by Reuters. The court held, unanimously, that there had been a violation of rights to liberty and security. France was charged to pay each pirate in one case 5,000 euros in damages and 7,272 euros for costs. In the other case, France is to pay each pirate 2,000 euros in damages and 9,000 euros for costs. Just four days later, Reuters reported that Denmark had compensated nine other Somalis suspected of trying to hijack a Danish ship in 2013 because they were detained too long before being brought before a judge. Each pirate received about $3,247 for the 13 days they were detained. About 43 percent of the Somali population lives on less than $1 a day. Danish Navy support ship Esben Snarre seized the nine suspected pirates on the high seas after the unsuccessful hijacking and held them for 13 days before they were brought before a judge via a video link. He found them not guilty. In an unrelated incident, pirates killed a crew member of a Vietnamese tanker the same day about 60nm from Singapore. According to a report by Bloomberg, the 16 crew members were tied up as the pirates searched the ship. They fled with personal belongings of the crew. Their nationalities were unknown.
South Florida ports busiest
Port Everglades was listed as the world’s second-busiest cruise port, according to a story in the SunSentinel. The Ft. Lauderdale seaport had 3.88 million multi-day cruise passenger moves in fiscal 2014, which ended Sept. 30; PortMiami had 4.8 million over the same period. Port Canaveral, the Central Florida seaport that serves the Orlando market, came in third with 3.86 million.
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CREW NEWS
Read it, know it, live it, clip it, hang it, share it Editor’s Note: A captain shared these crew rules, reminiscent of that classic book “All I Really Need to Know
I Learned in Kindergarten.” It is shared here, illustrated by Triton cartoonist Steve Pica. Feel free to clip and save.
January 2015 A
A10 January 2015 Antigua Charter Yacht Show
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Chefs, stews honored at Antigua show Some 30 charter yacht chefs worked their magic during the Antigua Charter Yacht Show in early December, creating a three-course gourmet Caribbean dinner that was also gluten-free. No pre-made items such as glutenfree pasta or bread could be used, and one dish, course or element had to be baked using a gluten-free flour. The judges tasted a starter, main dish and dessert from each of the chefs and judged them on the level of originality/ creativity, presentation, taste/flavor, use of local Caribbean ingredients, execution of craft/technique, and overall impression.
Chef Kyd Lyne’s winning gluten-free menu (Category 100-159’; M/Y Sweet Escape): Appetizer/Starter:
Flavors of the Caribbean tasting plate: Green banana and salt fish balls with tamarind relish; Tartare of yellowfin tuna on jerk-spiced sweet potato toast; Corn Johnny cake topped with pineapple and pink guava chutney.
Winners of yachts of 160 feet and larger are: 1st place: Chef Craig Stevens of M/Y Icon 2nd place: Chef Gareth Alder of M/Y Deniki 3rd place: Chef Shannon Bates of M/Y Aquavita
Main course:
Winners of charter yachts of 100159 feet are:
1st place: Chef Kyd Lyne of M/Y Sweet Escape 2nd place: Chef Michael Hobbins of S/Y State of Grace 3rd place: Chef Ryan Craig of S/Y Andromeda La Dea
Winners of charter yachts up to 100 feet are: 1st place: Chef Sibylla Beebe of S/Y Lush 2nd place: Chef Audrey Harper of S/Y Aletheia 3rd place: Chef Sara Manning of S/Y Windquest Overall Best Effort was given to Chef Claudia Salomon of S/Y Clevelander.
Antigua Charter Yacht Show
Chef Ryan Craig of the 154-foot Perini Navi S/Y Andromeda la Dea preparing his third-place-winning meal in the category of yachts 100-159 feet.
Stews challenged, too
Interior crew were challenged as well in a tablescaping competition. This year’s theme was the welcoming pineapple; the national fruit of Antigua is the black pineapple. Stews were judged on originality/ creativity, style, suitability to the glutenfree Caribbean dinner, and presentation.
Winners of yachts of 160 feet+ are: 1st place: Nadine Coronado of M/Y Aquavita 2nd place: Valve Saarma
of M/Y Nero
Winners of yachts of 100-159 feet:
1st place: Chief Stew Amy Cook, 2d Stew Nicola “Nic” Shaw and 3rd Stew Kerrie “Kiki” Slater of M/Y Sweet Escape 2nd place: Estee Steyn of M/Y Capricorn
Spice-blackened tilapia served with mango salsa, vegetable and fresh herb “chop up”, banana flower rice pilaf and organic leaf salad.
Winners of yachts up to 100 feet are: 1st place: Chloe Vagg of S/Y Lush 2nd place: Corina Istrate of M/Y Soleado
Dessert:
Charter crew shine for tours, meals and hops
C
rew from about 90 charter yachts worked hard to showcase their vessels in the 53rd annual Antigua Charter Yacht Show in early December. With tours, meals and yacht hops, there was little time to rest for these crew, who make PHOTOS FROM it all happen. TONI HEMMING, LARA-JO HOUGHTING
Chocolate, banana and ‘Antigua gold honey’ mousse cake with caramelized black pineapple and sorrel-ginger sorbet.
PHOTOS FROM LARA-JO HOUGHTING
January 2015 A11
A12 January 2015 FROM THE BRIDGE: Resolutions
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Attendees of The Triton’s January Bridge luncheon were, from left, Bernard Calot of M/Y Olga, Todd Rapley of M/Y Beyond Capricorn, Marvin Wilson of M/Y Atomic, and Donald Hannon (freelance). PHOTO/LUCY REED
Best education comes not from class, but veterans, experience BRIDGE, from page A1 professional, they were careful to say, just less formal. “When we all first started, we weren’t wearing T-shirts and shorts,” a captain said. “There was more respect. It was always polos and belts.” “The industry should go back to a little more formality,” another said. Taking a broader industry view, these captains thought ethics and transparency were issues that all of us in yachting needed to work on. “Transparency is the biggest problem in the industry,” one captain began. “The captain who takes a $30,000 backhander for buying a tender from this vendor instead of that one.” “Transparency is an issue on lots of levels,” another said. “Brokers, that’s a big one. They should say clearly who they are working for, and it’s not always the owner.” It would take a bit more discussion to reach a resolution here. When I asked about education, these captains said they found their best instruction from other captains, those more knowledgable than themselves, their mentors as well as their peers. “From veterans, and word of mouth,” one captain said. “There’s a whole world of knowledge with all these guys that have been around a while. Once you get into that realm, you find a lot of really good, ethical people.” “I remember once, a veteran
broker who was a captain came on my boat and took one smell of that blackwater odor we all have and he said, ‘yeast’. You can’t learn that stuff in a classroom.” This conversation led to their next resolution: less classroom learning, more hands-on instruction. “Go back to record books,” one captain said. “Every kid needs to do a refit. I learned so much about boats the first time I did a refit.” “Whatever happened to apprenticeships?” another asked. “That’s where you learn how to listen, and how to please. Where you learn that it’s more about them, less about me. You learn how to anticipate the needs of guests.” When it came to owners, these captains brought up transparency again. “Don’t hide anything from the boss,” one captain said. “And don’t lie. While they’ve made their money, they’re used to people making mistakes. They just want someone they can trust.” The captain has the power to dissolve conflicts with the owner and smooth over obstacles with the boat. With one grumpy owner, one captain tried humor, and it worked. Another captain said regular crew dinners were stopped after the owner saw the credit card receipt. He didn’t argue or resist.
See BRIDGE, page A13
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FROM THE BRIDGE: Resolutions
Captains take responsibility to teach, set a good example BRIDGE, from page A12 “In three months, it’ll change,” he said. “The owner is new. You have to pick your battles.” They discussed how they would handle a similar situation. Those crew outings – be them dinner or excursions – build familiarity and team, so they are important. But arguing with the boss about it won’t work. The same holds true with any number of large line items on a receipt. If they work to save time and money in the long run, owners usually support them. “You have to take the time to educate them [owners] and explain your decision-making process,” one captain said. “If they trust you, they will begin to understand why you spent this money.” This conversation led to another resolution: Be more responsible. The captains discussed that their level of responsibility stretches into several areas, including training the crew behind them, educating the owner and interacting with vendors. “We have massive influence on the owner, on crew below us, where the boat is going and how it’s maintained,” one captain said. “Why do we lose owners? They’re tired of seeing crew change, the boat not maintained as it should be, accounting problems. “We are the base of the problem,” this captain said. “It’s our fault.” Last month, captains shied away from taking full responsibility when we discussed crew management issues and why owners leave yachting. And while not all captains at this lunch believed as strongly as this one did that captains were at the crux of it all, they did not object, either. “Starting there, we have to look at our problem as managers,” another captain said. “If we’re losing crew, we’re not managing them properly.” “And it’s our fault if we choose the
wrong contractor,” the first captain continued. “We are the ones who agree to pay $8-$10 a foot to park the boat. We’re the ones who accept it. If the boat was ours, we’d never pay that for dockage, so why do we pay it for the boss?” The captains discussed “astronomical estimates” that they sometimes get from vendors when looking for work to get done, criticizing the vendors for the practice. “They charge anywhere from $50 an hour to $150 an hour for the same job,” one captain said. “It’s our fault,” the other captain said again. “We’re in a rush and don’t ask each other to find the proper price. We’re the ones who create the monster. As long as you treat it like it’s your money, the boss is happier.” But why does it matter if one captain or yacht pays a higher price for something if they choose? Why does that bother some captains? “It bothers us because we lose owners,” this captain said. “And we lose a good, clean industry.” So their resolution here: Stop losing owners. To do that, they vowed to check their own attitudes and be more concious of the attitude onboard. “It’s attitude, and it starts at the top,” a captain said. “Stop the drama. Stop talking about the drama.” “Get excited about the job again,” another said. “Then the crew will get excited about the job, and they’ll respect their job and take pride in it.” “Correct what’s wrong, but don’t talk about it all the time,” said a third. “Fix it. Concentrate on that and the industry will improve.” Lucy Chabot Reed is editor of The Triton. Comments on this story are welcome at editorial@the-triton.com. If you make your living working as a yacht captain, e-mail us for an invitation to our monthly Bridge luncheon.
January 2015 A13
A14 January 2015 FROM THE FRONT: Ship’s Cook
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Yacht deal cuts year’s program to 2.5 days COOK, from page A1 council member and secretary of career and professional development with the Professional Yachting Association (PYA). “The MCA can’t just give out certificates based on a CV or riding on the back of a school certificate because they don’t understand the details behind each training school program,” Wyborn said. Secrets de Cuisine, a culinary school based in Antibes, is the first and still only school to be approved to offer an assessment course. Other schools are working to be approved as well. The regulation was originally written in the MLC, 2006 to cover food requirements of the International Labour Organisation (ILO) for large commercial vessels such as cruise and container ships. It requires a oneyear training program, which some in yachting thought onerous. Last year, the MCA and PYA worked together to set up a shorter option. Now yacht chefs can be assessed during a two-and-a-half-day session. “I have put a year of my life into trying to win this battle for yachts,” said Joey Meen, director of training and certification of PYA, who worked with Secrets de Cuisine to present statistics
and case studies for the MCA to agree to exempt yachts from the year-long training. “We got the MCA to go see our intentions with Secrets de Cuisine, and that opened the channels for other schools to get approval. “There was never an intention for there to be one center,” she said. “They just happen to be the first.” At press time, more than 50 chefs have been assessed at Secrets de Cuisine, according to Cedric Seguela, director of the institute. Once assessed, these SCC candidates can apply for certificate MSF 4395 REV 07/14 at www.gov.uk. Successful candidates will also have their STCW, ENG1, evidence of sea service, and a variety of cooking certifications.
Who needs it
Most red ensign registries have implemented some form of allowance for previously trained chefs on compliant yachts. Several flag states agree they will recognize the candidates’ previous qualifications instead of requiring the SCC. The Marshall Islands flag recognizes a chef ’s previous training and knowledge, said Capt. John Hafner, vice president of Seafarers’ Manning and Training at the Republic of the Marshall Islands (RMI) Registry in Ft.
FAQ for the SCC:
When is the deadline? The MCA extended the compliance date to Feb. 15. Where do I go for an assessment? Check MCA for an updated list of assessment facilities. As of press time, Secrets de Cuisine in Antibes is the only one approved. Do yachts always need an SCC-certified cook onboard? If the yacht is MLC, 2006 compliant and fits the parameters of this requirement, yes. When the SCC chef is unavailable, a fill-in needs to be aboard, or the yacht can file for an MCA exemption until the next port of call, or for a period not exceeding one month.
Lauderdale. “The MLC, 2006 does not require a crew member working as a cook to be certificated, per se,” he said. “What MLC, 2006 requires is that a crew member employed as a cook with responsibility for food preparation must be trained and qualified for their position.” The flag offers an option for chefs
See COOK, page A15
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FROM THE FRONT: Ship’s Cook
Flag states interpret rule; may exempt certified chefs COOK, from page A14 who can prove their skill level to avoid having to be assessed. “The RMI maritime administrator offers a special qualification (SQ) for those seafarers (cooks) that are trained and qualified in accordance with MLC, 2006 requirements,” Hafner said. “This SQ is affixed in the crew member’s discharge book, specifically referencing MLC, 2006, and serves as evidence of proper training and qualification to a port state control official during an inspection.” The Cayman Islands does not issue Ship’s Cook Certificates or dispensations, and instead accepts evidence of qualifications, said James Hatcher, maritime policy and legislation development officer for the registry. The requirements for cooks on Cayman Islands vessels are detailed in CISR Shipping Notice 07/2014. “I understand that some other administrations may have caused some concern amongst crew by insisting that all existing ship’s cooks apply for a Ship’s Cook Certificate in the near future,” Hatcher said. “Cayman does not require this, and our requirements continue to be that the cook must have done a qualification either onshore or a formal ship’s cook certificate course that includes advanced food hygiene and preparation in the syllabus. “We don’t foresee any Port State Control issues and have had none so far,” he said. As with many international regulations, there are differences when it comes to local interpretation. “Because the MLC is an international law that must be implemented at a national level, each member-state is permitted to interpret this regulation as they see fit,” said Jake DesVergers, owner of International Yacht Bureau in Ft. Lauderdale, which surveys yachts for several administrations. “For Jamaica, as they are members of the British Commonwealth, they are following the same approach as
To read the MCA’s Merchant Shipping Notice about the Ship’s Cook Certificate, visit www.gov.uk and search for MSN 1846.
the UK,” he said. “However, since Jamaica is a sovereign state and not subject to oversight by the UK MCA, they have some leeway to deviate as needed. For example, if a chef can show a combination of formal training at a culinary school, plus the usual safety courses under STCW, they can qualify as a Ship’s Cook.”
More training needed?
Yacht chefs are not expected to not need more training for this certificate, so long as they pass an assessment or they work with their flag state for compliance in the form of either a dispensation or special qualification. Chef Victoria Allman of M/Y Cocoa Bean does not have the SCC and expects her chef school diploma will be sufficient. She also takes the food hygiene class every few years to keep current and safe in her galley, and expects that would be valuable for anyone who prepares food on yachts. Head Chef Manny Slomovits is part of 14 crew on the 168-foot, Marshall Islands-flagged M/Y Legend. He sent his qualifications to the flag administration and expects to be exempt from being assessed. “If you truly went through a certified program, there should be no reason you can’t qualify,” Slomovits said. “I think the most import thing is not having the certificate, but having more qualified chefs in the industry.” Crew placement agent Beverly Grant, who worked as a yacht chef for 23 years and now works with Crew Solutions/Dovaston Crew, said a lot of crew have been asking about this new certificate. “It sounds great for the hygiene part,” she said of the requirements for ship’s cooks. “This is an area that has not been cared for properly for years onboard. But graduates of a culinary school have been through this training.” Bluewater’s Wyborn expects the popularity of the SCC to grow. “One of the great things is that people with no formal qualifications can actually get something to show for the skills that they have,” he said. “It levels the playing field for the self-taught chef. Although the legal requirement is just for the UK flag, strictly speaking, I believe once the penny drops, other yachts will voluntarily comply.” Dorie Cox is associate editor of The Triton. Comments on this story are welcome at dorie@the-triton.com.
January 2015 A15
A16 January 2015 LEADERSHIP: Taking the Helm
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Promotions don’t automatically endow leadership skills As leaders move up through the ranks, their role becomes less about their specific technical skills and more about how well they’re able to grow their people and get them to work together as a team to produce results. It’s kind of a paradox, really. Taking the Helm A deckhand gets promoted Paul Ferdais
because of the skills he’s acquired, but those technical skills become less and less important in most of their work as a leader. When you move up in your career and become a leader, you take on many other roles: coach, mentor, accountant, project manager, parental figure, counselor, etc. None of these new roles are part of the traditional training most yacht crew go through. As a leader, team members look to you to help them perform, no matter what your specific training has or
hasn’t been. Sometimes, your team will the people you lead and coach when need a mentor, sometimes a coach. you ask questions that empower them Understand that these two roles are not to think and create buy-in to a solution, the same. as opposed to simply telling them what A chief mate will act as a mentor to to do. the deck crew because he’s done the For example, if you are the chief jobs the team must do and understands mate working with a deckhand who the challenges the team faces. As a needs to become better at driving mentor, the chief mate is there as an the tender, what will you do? You can expert, to advise, guide and use his mentor him in terms of building his understanding and skills to support the competence and knowledge, but he rest of the team. The mentor-mentee will still need time behind the wheel relationship has something of the practicing the technical skills in apprenticeship model in it. various environments to become truly Mentoring has a clear focus on skilled. performance. Mentoring is that part Here’s what you can try in this of the leadership role that has learning situation: (competence, proficiency, skill, know1. Set a goal with the deckhand. The how, wisdom) as its primary outcome. goal is to become proficient at handling The chief mate mentors the deck crew the tender and be able to bring the to achieve the outstanding results tender alongside the yacht on the first expected of the team. try rather than the third. By setting On the other hand, coaching is this goal you can track actual progress the ongoing process of shaping and toward success. developing people through training, 2. Find out what’s preventing the observation, feedback, and follow-up, deckhand from bringing the tender in real time and on the job. Coaching alongside in the first pass. Perhaps is different than mentoring because it’s he is nervous because of the water fundamentally about helping people conditions. Perhaps he is intimidated fulfill their potential. having the boss on the tender. Coaching allows your crew Whatever the case may be, find out members to recognize the things everything that might be impacting that hold them back from achieving the driving situation. You may find the what they want. It helps people arrive driving isn’t the issue; something else at their own solution to a problem is. through reflection. Coaching helps 3. Explore the options available. the individual Perhaps the being coached to deckhand should When you become discover his/her spend more time own solutions, driving without a leader, you take on make and the boss. Start many other roles, none implement better by letting him of which are part of decisions, and make his own expand his/her suggestions for traditional crew training. awareness. possible options. To be an His increasing effective coach comfort level or mentor, your crew must trust will help create a situation where he you. Without trust, little can be can start to succeed and build his accomplished. Only where there is confidence. a trusting relationship will there be 4. Establish the will to succeed. The effective coaching. final step is to get your team member This means that what gets said in a to commit to specific actions in order coaching session remains confidential. to move forward toward his goal. In It also means that performance doing this, you will help him establish difficulties are explored in a supportive his will and boost his confidence and environment and not used as a motivation. weapon to deny progress or suppress a As a leader you will sometimes be performance bonus or raise. a coach and sometimes you will be a The next step in being a coach is mentor. Use the four points listed above to ask open-ended questions that as a guide or a step-by-step process encourage self-reflection. You may even to help your people achieve their full need to draw the answer out of the potential. person you’re coaching. The questions you ask should give them the freedom Paul Ferdais is founder and CEO of to arrive at their own solutions. The Marine Leadership Group (www. People often ask for help to make marineleadershipgroup.com) delivering critical decisions, but most of the time leadership training workshops and they already know what to do. They coaching. He holds a master of just need the assurance and confidence leadership in business degree and to step up and do it. Self-confidence spent years working his way up from is a key factor in most people’s deckhand, to first officer on yachts. development. Comments are welcome at editorial@ Imagine the impact you create for the-triton.com.
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YACHT CAREERS: Crew Coach
Bring strong work ethic to be noticed in interview, on job I’ve read and overheard a lot over you have related skills, desire and a the past few years about the work strong work ethic, go for it. You bring ethic of new – and even some not-soa valuable set of skills, both from work new – crew in the yachting industry. and life. Highlight them and keep It sure sounds like moving forward. The right yacht is out some captains and there for talented and focused moreagencies are not mature crew. real impressed. The other reason I recount Kim’s I won’t story is to remind younger crew to generalize here touch base with your own work ethic. and lump a whole Can and will you go the extra yard? generation into the How much attention do you pay to entitled category, details? If you get a shot on a yacht, but let’s just say take the time to notice how the Crew Coach some individuals veterans onboard operate. Do they have Rob Gannon carry a stronger a healthy work ethic? If they do, learn work ethic than from them, model them, and raise your others. game. Earn a reputation as someone So heads up everybody; an with a good work ethic. experienced interviewer/evaluator can “You don’t have to have everything spot a strong work ethic a mile away. by the time you’re 30, or 40,” says writer A recent coaching client, we’ll call Candace Bushnell. “All you need is a her Kim, came work ethic. It’s to the yachting what allows you industry later to push through Touch base with your in life than moments of own work ethic. Can and most. She had disappointment will you go the extra yard? and self-doubt already had a Raise your game. Earn a career, mostly and fear.” running her own This issue reputation as someone businesses, and of age, work with a good work ethic. had culinary ethic and yacht training. She crew made me came to me think about the concerned about entering this industry makeup of crews. a good 25 years older than most who When I ran yachts, I always preferred were seeking similar positions. a mix of older, more experienced crew We talked a good deal about her with younger crew if – and it’s a big if – background, both professional and the older crew were not afraid of being family. I recognized many fine qualities. replaced and the younger crew were One of the big ones that shined brightly respectful and wanted to learn. That’s was her work ethic. Raised by a single when you can have a healthy exchange mom, they were of simple means. Kim between the age groups and develop a had to go to work earlier than many of crew built around respect, trust and an us. (Well, earlier than me, I can tell you understanding of the bigger picture, that.) the mission of the yacht. Right from the start, she learned I welcome comments from captains that if she wanted to build a better or anyone with good experiences with life, she had to work hard and do good this kind of mix. I’m always interested work. From a cleaning business and in what makes it all work. I’d like to then a restaurant, she developed work stay on the positive side there as I discipline and attention to detail. She understand pretty well what makes it had some boating experience but no all not work. experience working in a yacht. I’m going to wrap up with another In our coaching sessions, we focused quote: on what she had to offer, not on her “You have to have a work ethic lack of experience or lack of anything. I and you have to be educated in what told her several times, “You have desire, you’re doing,” singer and songwriter emotional maturity, cooking skills and Jakob Dylan said. “You have to take a great work ethic. Some smart person it seriously. It doesn’t mean that is going to recognize this and give you everything you do has to be serious. a shot.” But you’ve got to have the tools.” It took a little over a month for that Enjoy the voyage. smart person to appear. She got an interview with the owners of a highRob Gannon is a 25-year licensed end private yacht. She nailed it. They captain and certified life and wellness saw her qualities and hired her as their coach. He offers free sample coaching personal chef. sessions and can be reached at rob@ I tell her story for a couple of yachtcrewcoach.com. Comments on this reasons. First, if you are older and column are welcome at editorial@ trying to break into the industry, if the-triton.com.
January 2015 A17
A18 January 2015 WRITE TO BE HEARD
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Saving the goose and her golden eggs from All Aboard Florida By Dana Goward On a recent ride on Ft. Lauderdale’s New River, the first thing that struck me was the amazing variety and activity. Crowding the shores of the river are downtown office buildings and condos, restaurants and historic districts, a performing arts center, science museum, parks and homes. The clear, deep water was crowded with kayaks, yachts, barges, manatees, water taxis and sightseeing vessels. Water Taxi of Ft. Lauderdale owner Bill Walker took me to see the spectacular western part of the river. But first, we would have to sail past the downtown railroad bridge that, far too often, is closed. Since it sits just 4 feet above the water, this completely shuts down the river, which is just what happened as we began to motor west. The bridge horn blew, the span came down and, about 10 minutes later, a freight train rumbled through. Once the train had passed, we waited several more minutes for the bridge’s automated mechanisms to churn and creak it open before we were able to continue our trip. While we waited, five or six vessels of different sizes and types queued up behind us, trying to hold position in the narrow waterway. As the bridge
opened, we saw a similar line waiting on the other side, led by a sheriff ’s boat. Once beyond this obstacle, we saw numerous minor waterways holding some of the almost 5,000 docks on the western half of the river. I soon realized that the New River, in all its complexity, defines Ft. Lauderdale. Without the river and the port it created, the city would be just another suburb of Miami. But I still hadn’t realized the river’s real importance. Eight miles inland from where it touches the Atlantic, we came upon the region’s engine of prosperity. It was the largest marine industrial complex I had ever seen in my 40 years as a maritime professional. Stretching over several miles were boatyards, marinas, huge paint sheds, and industrial capability of all kinds. Mammoth lifts capable of hoisting a 330-ton vessel crowded alongside warehouses holding an endless variety of equipment and supplies. Ft. Lauderdale prides itself on being “The Yachting Capital of the World.” This industrial complex, with its dozens of large and small businesses, is what makes that claim real. It’s not enough to have good weather and fancy marinas. A “World’s Capital” must stand behind that claim with the ability to repair, paint, outfit and maintain
its fleet, a fleet some have estimated at more than 50,000 vessels. This economic engine contributes almost $9 billion a year to the local economy. Sadly, all of this is threatened by All Aboard Florida’s proposal to effectively close off the western reaches of the New River for most of every business day. Even under its current operating scheme (which, incidentally, violates federal regulations in several ways), the bridge severely restricts use of the river and hinders economic growth. Water taxis, for example, won’t serve attractions to the west for fear of being full of passengers and stuck behind a bridge that has mysteriously closed for an hour. The obstacle the bridge poses to the industrial centers is already intolerable. Its unpredictable and extended closures delay movements to and from boatyards, throw off schedules and increase costs. Closing down the river much more often would be devastating. What makes this all particularly sad is that there are win-win alternatives. The river has to stay where it is, but trains could go farther west over other bridges, or even on a new rail corridor being considered along Route 27. Alternatively, a new bridge that allowed much of the river traffic to pass beneath it – even when closed – could
be built. And the state of Florida has determined that a rail tunnel under the New River would be feasible. Would such alternatives be more expensive for the railroad than continuing to use an old bridge that was permitted long before the area’s explosive growth? Yes. But by refusing to even consider such alternatives, All Aboard Florida is saying it is happy to impose much greater costs on the citizens of Ft. Lauderdale and Broward County. Finding a win-win solution that improves transportation while preserving Ft. Lauderdale’s essence and economic engine requires local and state leaders to take a broader view. All Aboard Florida’s proposal could have some positive impacts. But these benefits, that include profits for some, must not come at a price the rest of South Florida can’t afford to pay. Dana Goward is the former maritime navigation authority for the United States and a retired U.S. Coast Guard captain. As a member of the federal Senior Executive Service, he had responsibility for permitting and regulating the more than 18,000 bridges that crossed the nation’s navigable waters. Comments on this essay are welcome at editorial@the-triton.com.
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One captain, multiple yachts creates problem for insurance My kids like to watch a show called “Mythbusters”, and one fellow on the show wears a shirt that says “I Reject your Reality and Substitute My Own.” This came to mind when I read the conversation from various captains managing multiple vessels [Triton Survey: “Most captains manage multiple vessels”, page C1, December issue]. There are two realities working in different universes at the same time: The universe of owners and captains, and the universe of insurance agents, companies and underwriters. First, in the universe of owners and captains, the reality that captains are being asked (told) to manage more than one vessel is definitely the norm, and not an exception based on the number of captains (90 percent) who responded saying they have been asked to do this at one time or another. The reality I live in, however, says there is a problem here. Insurance underwriters for most of the vessels 80 feet and over expect there to be a full-time dedicated captain in charge of the yacht. The definition of “full time” means they have no other responsibility to any other vessel, except the yacht on which they are declared to be the captain. This is especially true for vessels in South Florida due to the windstorm (hurricane) exposure. There are exceptions made by companies, but it is not the norm for underwriters to agree to one captain in charge of two large yachts. If the realities collide, there can be some serious issues. One carrier of large yachts applies a $1,000,000 deductible if the captain declared on the policy is not full-time at the time of the loss. Many of the other underwriters would require that the insurance policy be cancelled if they find out that the captain has multiple vessels. The “don’t ask, don’t tell” policy is not the best option. It is better to discuss with the insurance agent the manning of the yachts so that the two realities can exist in harmony. With communication, the owner and vessel can be properly insured, and the captain can be approved for the real job that he is being asked to do. Laura J. Sherrod, Sr Vice President Atlass Special Risks
WRITE TO BE HEARD
January 2015 A19
CREW EYE
C
Crew Eye is a forum for images from the eye of yacht crew. Send photos of life as yacht crew to editorial@the-triton.com. Tell us where and when you shot it, and what kind of camera you used.
apt. James “Augie” Misiak sent this vibrant photo he describes as “the wild sky by Jimi Hendrix.” He celebrated his 51st birthday last year in the Pacific Ocean off Costa Rica as a fish mate and photographer. He took this photo as they pulled into Drakes Bay to anchor off Cano Island, which can be seen in the distance.
‘Full-time’ captain often means one vessel I read with interest your Triton survey about captains managing multiple vessels. The captains had some great comments, which should prove useful to those who have not had the experience. However, a point should also be made about insurance for multiple vessels. It is always a case of “full disclosure” in discussing each vessel’s use and plans with an insurance broker so that he/she can ensure the right coverage is in place. If a second vessel will be towed, it needs to be clear under what conditions coverage applies, where, and when (e.g. day, night). In some cases, a second vessel is kept in a completely different location but with a single captain. Many policies now define “fulltime” captain as being in charge of a single vessel so it needs to be clear in the policy that the insurer understands who is doing what and when. With the help of the insurance broker, the captain, owner and insurer can usually work through
Editor Lucy Chabot Reed, lucy@the-triton.com Associate Editor Dorie Cox, dorie@the-triton.com Publisher David Reed, david@the-triton.com
Production Manager Patty Weinert, patty@the-triton.com
Advertising Sales Mike Price, mike@the-triton.com
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these issues to their mutual satisfaction. However, these same issues can mean that there is no coverage if they are revealed after a loss occurs. Thanks for the informative and timely articles. Nancy Poppe, North American Yacht Practice Leader Willis Marine Superyachts
Open mind makes lots possible
I loved your article this month about being open to all the boating types – boats, accessories, people. [“Put yachting in its place, among the best jobs around”, page A18, December issue] Thanks for writing it, and I will set the intention that more people will be like you and be so open minded. Gail E Lax, sales Land N Sea Distributing
Crew stars of the show onboard
Regarding your new owner’s column [“Having fun on yachts all about crew,” Owner’s View, page A1,
Contributors Carol Bareuther, Dean Barnes, Capt. Jake DesVergers, Paul Ferdais, Capt. Rob Gannon, Chef Mark Godbeer, Dana Goward, Capt. Peter Harrison, Toni Hemming, Peter Herm, Lara-Jo Houghting, Chef Mary Beth Lawton Johnson, Chief Stew Alene Keenan, Capt. James “Augie” Misiak, Keith Murray, Chief Stew Angela Orecchio, Steve Pica, Rossmare Intl., Capt. John Wampler, Capt. Jeff Werner
December issue], I always picture in my mind that we are collectively putting on a Broadway play. The crew are the front people, and no doubt the lead vocalist will get most of the applause. But it takes a whole group of people behind the scenes that make it come together. A great leader puts that program together. A great program respects each person’s role and understands that one cannot make it without the other. Graeme Lord, owner Fairport Yacht Support Ft. Lauderdale
You have a ‘write’ to be heard. Send us your thougths about anything you read in The Triton, or anything that bothers you in yachting: editorial@the-triton.com
Vol. 11, No. 10
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January 2015
B Section
Drugs, gloves go bad Call crew together this year for medical kit check. B2
Sludge and slime clog Hazy fuel, excess smoke and emissions sign of problem.
B3
Yachts anchor easier Captain’s experience leads to remote travel Web site.
B10
Tritons are spotted Crew news abounds in Sint Maarten; sails into Egypt. B15
Comply with In Canary Islands? Take time for Tenerife new emissions, fire and man overboard rules TENERIFE: Day trip from volcano to sea
By Chief Stew Angela Orecchio
Tenerife is one of the islands in the Canary Island chain off the north coast of Africa. Santa Cruz is the capital and port city where many yachts stop for fuel before heading across the Atlantic. Santa Cruz is not a very touristy city and, in fact, much of the city around the port is commercial and industrial. However, if you only have a few hours in town, there a quite a few nice spots to walk to. If you have a day or two, I recommend renting a car and traveling around the island where there is a lot to see and do. The city of Santa Cruz lies just across from the port. I never saw a city center to speak of, however, if you walk through the city you will find a trendy shopping area that is quite good as well as restaurants, bars, churches and some really pretty parks. Much of the city around the port has been well maintained and landscaped with tropical plants and palm trees,
WONDER WOMAN: Chief Stew Angela Orecchio holds a surprisingly light rock in the volcanic crater area in Teide National Park in Tenerife. The country is home to several popular beaches (below). PHOTOS FROM ANGELA ORECCHIO which add to its curb appeal. If you’re there on a Sunday, in typical Spanish fashion, everything is closed except some bars and restaurants. Along the waterfront, walking south, you will see a music hall called Auditorio de Tenerife that resembles the Sydney Opera House. This is worth a look, and if you call ahead you can book a ticket to tour inside the music hall rooms. The cost for a visit inside the rooms is 5 euros and open at 12:30 p.m. Monday-Saturday. Otherwise, you can have a drink and a snack on the patio outside, overlooking the ocean. Just south of the music hall, past a beach club, there is a botanical garden that features palm trees and tropical plants from around the world. It also built on top of an old landfill, which is a testament to much of the greening of the city that seems to be happening everywhere. The entrance fee is 4 euros and you are able to walk
through the park, which overlooks the city and ocean. It’s not a mind-blowing experience but it was a nice thing to do on a Sunday. If there is time, rent a car and see other parts of Tenerife. Anaga Rentacar is affordable and will deliver and pick up your rental car at your boat. They also speak English. (www. anagarentacar.com)
North of Santa Cruz
When you head north by car, you can wind up the Anaga mountains and do one of many hikes. There are many trails so you can stop and pick any of them for an adventure or go to the Real Tenerife website and download a map (www.realtenerifeislanddrives. com/Walking%20Tenerife.html) The trails are often wet because it rains a lot and often is misty. However,
See TENERIFE, page B5
IN OTHER TRAVEL NEWS: Plastic pollution counted The scientists and researchers from 5 Gyres have released an estimate of the amount of plastic in the world’s oceans – more than 5 trillion bits weighing about 269,000 tons – based on data from 24 expeditions in the past six years.
Its most recent expedition was a 20-day passage from Bermuda to Iceland this summer, skippered by Capt. Phil Taylor and recounted in a story on this page last month. Find that story and the 5 Gyres report at www.the-triton.com; search for “5 Gyres”.
As we say goodbye to 2014 and welcome in the New Year, we look ahead to what awaits us in the world of maritime regulations. It is time again for our annual update. We will see a number of new regulations enter into force this year. Here is a summary of those that will affect Rules of the Road new and existing Jake DesVergers yachts. Emission control areas Jan. 1, 2015: The Emission Control Areas (ECA) in the Baltic Sea, North Sea, North American area, and the waters adjacent to the coasts of Puerto Rico and the U.S. Virgin Islands will enforce a new emission standard. The new standard of 0.1 percent fuel sulfur (1,000 ppm) is expected to reduce airborne particulate matter and sulfur dioxide emissions by more than 85 percent from today’s levels. Vessels will be required to either use a distillate, an alternate fuel, or install a scrubber that removes sulphur from the exhaust after combustion. Fire safety systems Jan. 1, 2015: SOLAS regulation II/210.10.1 requires the provision of a lowvolume alarm on the self-contained compressed air breathing apparatus. This is part of the fireman’s outfit. Recovery of persons from water First periodical or renewal survey during 2015: New SOLAS Regulation III/17-1 requires all vessels above 500 gt to have ship-specific plans and procedures for the recovery of persons from the water. The plans and procedures shall identify the equipment intended to be used for recovery purposes and measures to be taken to minimize the risk to shipboard personnel involved in
See RULES, page B7
B January 2015 ONBOARD EMERGENCIES: Sea Sick
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New year reminds yachties to give medical equipment a check up It’s that time of year again. Time to buy a new calendar, make New Year’s resolutions and go through your medical kit. The first step to a complete emergency medical equipment check up is to gather all of your equipment in one place. Find all your first aid kits, oxygen and automated external Sea Sick defibrillators Keith Murray (AEDs). Don’t forget any small kits on the tender, in the galley and in the engine room. I also suggest gathering as many crew members for this process, as it is a good learning experience. After everything is assembled, check all kits for missing or expired items, opened packages or things that look out of place. If you are not sure what something is, ask. If nobody knows what it does, you may not need it. Let’s start with the simple things such as medical exam gloves, eye protection (safety goggles) and a CPR mask. Gloves and masks have a shelf life and should be replaced annually. Gloves are inexpensive, about $6 for
a box of 50, so when in doubt, throw them out. Does the CPR mask look cracked, dirty, discolored or melted? If so, replace it. Next, look at each medication. Is it current? Is it organized? What is it used for? If anything is expired, order replacements and dispose of the old medication properly. Unsure what the medication is prescribed for? Check the manual or USB drive that came with your medical kit. If you can’t find them, call or e-mail me I will try to assist. This is where having an organized medical kit and quality first aid training comes into play. It is important to understand what medications you have, how to use them, where they are located and when they expire. Having at least one AED onboard is also essential. Without an AED, the chances of surviving sudden cardiac arrest outside of a hospital are small, less than 5 percent. However, if the AED is applied quickly, the victim’s odds increase to about 70-90 percent. Many of the yachts I work with have two AEDs. One on the main ship and another on the tender. Often, the tender is where medical emergencies occur. If you have an AED, inspect it. Most manufacturers recommend a monthly inspection. Use an AED inspection
tag or a log to track inspections. (Download a copy of my log with this column at Keith Murray on www.thetriton.com.) AEDs have two major parts that must be replaced periodically – the electrode pads and the battery. Most electrode pads have a two-year life and the expiration dates should be clearly marked. The battery, once installed in the unit, has a lifespan of two to five years. Write the installation date on the battery or on a sticker on the back of the AED as a reminder. Don’t wait until the AED beeps a low-battery warning before you order a new one. Be proactive and have a back-up battery on hand. Verify that you have a spare set of electrode pads as well as pediatric electrodes if you ever have children on board. Check to see if your AED has been updated to the new American Heart Association guidelines. Check to see if your AED has been recalled or requires a software update. Several companies have issued recalls on their AEDs, so yours may require service. If you are unsure, check with the manufacturer or e-mail me the make, model and serial number and I will check for you. Inspect your medical oxygen. Is
the tank full? When was the last time the tank itself was inspected? Oxygen tanks generally require hydro testing every five years and should only be filled with “medical” oxygen, which is highly filtered. Turn it on to make sure the regulator and tank function properly. What about the oxygen masks, nasal cannulas and tubing? Do you have both adult and pediatric masks? Are these in good condition? If they look old, worn or yellow, it’s time to replace these. Practice and learn all about your oxygen equipment during drills. Ask one crew member to apply the mask to another crew member to see if they can work the equipment. (If you use oxygen for training purposes, be certain to have it refilled immediately.) Be proactive. Asking questions is a good thing and being prepared for emergencies is the key to saving lives. Have a safe and happy new year. Keith Murray, a former firefighter EMT, owns The CPR School, a firstaid training company. He provides onboard training for yacht captains and crew and sells and services AEDs. Contact him at 877-623-3277 or www. TheCPRSchool.com. Comments on this column are welcome at editorial@thetriton.com.
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MOTORING: Diesel Digest
January 2015 B
Distillation, flash point, sediment tests key to diesel fuel health Most diesel engine failures start in the fuel tank. If all the mechanical parts are in good condition and the cooling, air intake and lubrication systems are all working properly, then a diesel engine could run almost forever. The only limiting factors are fuel quality and keeping the fuel system clean. Many yacht Diesel Digest captains and Capt. Jeff Werner engineers understand this, so they frequently ask three questions about diesel fuel: What is “bad fuel”? The American Society of Testing and Materials (ASTM) has developed 2,400 standards for diesel fuel. In the petroleum industry, if fuel doesn’t comply with those specifications, they say it is “out of spec” and is considered “bad fuel”. Working aboard a yacht, we tend to be a bit more empirical, and judge fuel quality by our observations. We say that diesel is bad, when we notice: l Dark, hazy fuel l Fuel filter clogging
l Sludge build up the in fuel tanks l Poor engine performance l Excessive smoke and emissions
What tests are recommended? Out of the 2,400 ASTM specs for diesel, there are only seven standards that an engineer or captain should be concerned about for everyday use, and they should be tested for on a quarterly basis: Distillation gives information on the behavior of fuel during storage and use. Microbial growth determines the presence of bacteria, mold and fungi and the size of the colonies. Flash point indicates contamination of diesel fuel by other fuels such as gasoline. Water determination by Karl Fischer titration measures the concentration of water entrained in the fuel. Water and sediment determines the volume of free water and particulate matter in the fuel. Appearance using a visual inspection procedure to determine the clarity of fuel. Stability and accelerated aging measures the oxidation of fuel, which affects its shelf life. These seven tests are typically performed for a package price by a dedicated fuel testing laboratory using
a fuel sample provided by the yacht. Any crew member can be taught to draw the sample needed from each tank. If you suspect you have bad fuel, or conditions that accelerate the natural loss of fuel quality, then these tests should be run more frequently than four times per year. Is “dark fuel” the same as “bad fuel”? Diesel fuel ranges in color from clear to amber, depending on the type of crude oil started with and how it is refined. A number of countries such as the United States, Canada, the United Kingdom and France add light-colored dyes to differentiate marine diesel, which tends to have more sulfur, from diesel used for roadway purposes. Dark fuel means that oxidation is taking place and that fuel degradation is at an advanced stage. Hazy fuel is an indicator of water emulsified in the fuel. Emulsifying is similar in concept to shaking up an oil and vinegar salad dressing. When the vinegar mixes with the oil, both lose their transparency and the blend is more opaque. In general, dark, hazy fuel will not damage the engine. It will burn, but the poor fuel quality will only offer mediocre engine performance. This low
A clogged fuel filter inhibits proper functioning of a diesel engine. PHOTO BY AXI INTERNATIONAL level of efficiency will also accelerate the aging process of the engine. Using questionable quality fuel can shorten the life of the expensive marine diesel engines used aboard superyachts.
See DIESEL, page B4
B January 2015
TECHNOLOGY BRIEFS
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SeaClean heats exhaust, turns soot into water vapor and CO2
New exhaust cleaner sells
Ft. Lauderdale’s DeAngelo Marine Exhaust celebrated the first anniversary of its SeaClean marine exhaust treatment system by announcing the sale of three systems for installation on a large yacht in the South of France. The SeaClean exhaust treatment system, above, eliminates soot, diesel smell, and oil sheen through the use of a silicon carbide filter that captures particulates and unburned fuel and oil that make up the most offensive components of diesel engine exhaust, the company said in a statement. The filter is infused with a highsulfur tolerant catalyst that chemically reduces most particulates to water vapor and carbon dioxide. The inorganic particulates remaining are trapped in the filter body and can be removed by annual mechanical cleaning. SeaClean uses excess generator capacity to maintain high generator exhaust temperatures to oxidize offensive exhaust pollution, which eliminates the need for load banks and their cooling systems. A computer-controlled power management system reduces filter
power as the yacht’s electrical load increases, and the control system permits the engineer to operate the heater as an exhaust cooled load bank should conditions warrant. For more information, visit www. deangelomarine.com/seaclean.
Furuno NavNet goes wireless
Marine electronics manufacturer Furuno has updated its systems apps, below, and now offers free apps for the NavNet TZtouch system for Android devices. Furuno developed a NavNet Controller app that provides TZtouch users with a wireless remote control for their TZT9/14/BB systems. Users
can use a phone or tablet to control TZtouch options like a remote control. In addition to the controller app, Furuno’s current NavNet remote and NavNet Viewer apps, previously only available for iOS devices, are available for Android devices. All three are available for free on the Google Play Store. Furuno also released the 1st Watch wireless radar (DRS4W), the first radar system that is controlled using wireless iOS devices such as the iPad and iPhone. It uses new technologies for compressing digital radar signals, allowing boaters to transport their radar anywhere onboard. The DRS4W features a 4kW radome antenna with selectable range scales from 1/8nm to 24nm. The device app is downloaded free from the Apple AppStore and up to two devices can be connected at one time. For more information, visit www. FurunoUSA.com.
Furrion opens EU center
Marine electrical products manufacturer Furrion planned to open a European distribution center in the Netherlands in late 2014. The facility will stock all Furrion products, including the company’s new range of marine audio visual equipment. “For our European customers, our new stocking facility in the Netherlands will mean faster deliveries, fixed transportation costs and reduced costs overall,” Furrion president and CEO
Aaron Fidler said. For more information, visit www. furrion.com.
Next gen fishfinder launches
Fishing electronics manufacturer Lowrance has launched the hidefinition system (HDS) Gen3 fishfinder/chartplotter series. Available in 7-, 9- and 12-inch models, the Gen3 combines a faster processor with enhanced, built-in fishfinder technologies, as well as a modified menu system. Icon-driven commands, scrolling menus, and preview panes with quick-touch slider bars provide a userfriendly feel, similar to operating a smartphone or tablet. Each HDS Gen3 model comes standard with today’s most advanced fishfinding technologies – from StructureScan HD and DownScan Imaging, which provide picture-like images of fish-holding cover, to CHIRP Sonar for improved target separation and noise rejection for clearer, easy-tosee bait fish and game fish targets. Additionally, the HDS Gen3 features built-in wireless connectivity for mapping and software downloads, as well as connection with mobile devices using the GoFree App. HDS Gen3 ships with built-in Insight USA charts for coastal and inland U.S. waters and is compatible with the Insight HD, Insight PRO, Insight Genesis, Insight TOPO, the complete collection of Navionics charts, C-MAP MAX-N+ and third-party mapping partners, such as NV Digital Charts. HDS Gen3 can also use the Insight Genesis map-creation tool, which allows users to create and share high-definition contour maps from personalized sonar recordings. The HDS Gen3 family of 7-, 9- and 12-inch displays are priced at $1,249, $2,049 and $3,149, respectively, not including transducers. For more, visit www.lowrance.com.
Filters can clog with contaminates, sludge remains in diesel tank DIESEL, from page B3 The University of Idaho conducted tests on the life expectancy of diesel fuel stored in a tank. If a yacht sits idle for just one month during the year, it can expect a significant loss in quality of the fuel in its tanks. Aren’t the filters supposed to keep the fuel system clean? The external or primary filter and the engine-mounted or secondary filter cannot do that. Those filters are designed to remove inorganic debris from the fluid stream. Fuel degradation also clogs those
filters with organic contaminants suspended in the fuel. Since filtration alone has no effect on the fuel breakdown process, the filters continue to get clogged by the ever increasing amount solids forming in the fuel. At the same time maintenance costs increase, as a steady stream of plugged filters need to be replaced. Filtration will also not remove the sludge coating the walls and baffles of your yacht’s fuel tank. Every diesel fuel system must have a water separator built in to its filtration components to function properly. The water separator is designed to remove free water from fuel. However, a water separator or centrifuge cannot remove
emulsified water. Stopping, preventing or reversing the process of fuel breakdown is a completely different matter that can only be addressed by a proper fuel preventive maintenance program. This program solves the problem through fuel testing, separation, filtration, conditioning and restoration. Capt. Jeff Werner has been in yachting for more than 20 years on private and charter yachts, both sail and power. He is an instructor for RYA, MCA, USCG and US Sailing courses and owns Diesel Doctor (MyDieselDoctor.com). Comments on this column are welcome at editorial@the-triton.com.
Filters only capture contaminates as they flow through fuel system. This can leave sludge on walls and baffles. PHOTO BY AXI INTERNATIONAL
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FROM THE FRONT: Tenerife
January 2015 B
Today’s fuel prices Prices for low-sulfur gasoil expressed in US$ per cubic meter (1,000 liters) as of Dec. 15.
Chief Stew Angela Orecchio hiked several trails in the Anaga mountains in Tenerife (left). Teide National Park is home to a 12,000 foot active volcano. (below) PHOTOS FROM ANGELA ORECCHIO
From beach to crater, Tenerife worth a day trip TENERIFE, from page B1 when you do get a break in the clouds, it is quite stunning. Later on the same day that we explored the Anagas, we set up a surf lesson with Green Wave Surf School (info@greenwavesurfschool.com). Alex, our instructor, was really good. He speaks English and took our safety and comfort level into account when he took us out. The beach we went to at Punto De Hidalgo, just over the Anagas, was rocky, with a consistent small, beginner break. Overall we had a great time and remember it as one of the highlights of our day out.
South of Santa Cruz
As you cross through the middle of the island driving south from Santa Cruz, you can reach Teide National Park. Teide is an active volcano
reaching over 12,000 feet from the base to the top. Before reaching the top, you will see an eclectic range of trees, rocks and colors that are just stunning. At the base of Teide there is a car park where you’ll find a viewing area of a large crater. The landscape resembles how I imagine the moon to look and the rocks are much lighter than they appear. If you would like to get to the top of the volcano there is a cable car near the crater that runs as long as the wind is not up. Bring water and lip balm. Because of the altitude, it’s easy to become dehydrated. Over the mountains on the south of the island you will find large resort towns that cater to British tourists, mainly. The most popular are beaches called Las Americas and Los Cristianos. Both are international and have beachside resorts throughout. El
Camison is an area between them that has a little more high-end restaurants, shopping and resorts. If you find yourself looking for a place to have sundowners on the beach in El Camison, I recommend the beach club called La Palapa. It is right on the beach and has an upscale atmosphere. Overall, if you have a stop over in Tenerife, there is a lot to fill a day or two. If you can get out of Santa Cruz, I recommend it. If you can’t, then soak up the tropical weather and enjoy being on land locally. Angela Orecchio is a chief stew and certified health coach. This column was edited from entries in her blog, The Yachtie Glow (www.angelaorecchio. com), which offers tips for crew on how to be healthy, fit and happy on board. Comments are welcome at editorial@ the-triton.com.
Region Duty-free*/duty paid U.S. East Coast Ft. Lauderdale 665/709 Savannah, Ga. 733/NA Newport, R.I. 690/NA Caribbean St. Thomas, USVI 995/NA St. Maarten 1,030/NA Antigua 920/NA Valparaiso 930/NA North Atlantic Bermuda (Ireland Island) 989/NA Cape Verde 798/NA Azores 794/1,405 Canary Islands 794/1,093 Mediterranean Gibraltar 569/NA Barcelona, Spain 781/1,555 Palma de Mallorca, Spain NA/1081 Antibes, France 769/1,555 San Remo, Italy 799/1,922 Naples, Italy 899/1,872 Venice, Italy 894/2,182 Corfu, Greece 794/1,705 Piraeus, Greece 783/1,642 Istanbul, Turkey 713/NA Malta 744/1,380 Tunis, Tunisia 781/NA Bizerte, Tunisia 781/NA Oceania Auckland, New Zealand 734/NA Sydney, Australia 744/NA Fiji 751/NA
One year ago Prices for low-sulfur gasoil expressed in US$ per cubic meter (1,000 liters) as of Dec. 15, 2013 Region Duty-free*/duty paid U.S. East Coast Ft. Lauderdale 926/984 Savannah, Ga. 930/NA Newport, R.I. 932/NA Caribbean St. Thomas, USVI 1,095/NA St. Maarten 1,132/NA Antigua 916/NA Valparaiso 920/NA North Atlantic Bermuda (Ireland Island) 1,032/NA Cape Verde 887/NA Azores 967/1795 Canary Islands 981/1,312 Mediterranean Gibraltar 916/NA Barcelona, Spain 952/1,880 Palma de Mallorca, Spain NA/1,695 Antibes, France 903/1,825 San Remo, Italy 1,018/2,326 Naples, Italy 1,005/2,312 Venice, Italy 1,052/2,827 Corfu, Greece 1,066/2,015 Piraeus, Greece 1,038/1,864 Istanbul, Turkey 948/NA Malta 983/1,795 Tunis, Tunisia 874/NA Bizerte, Tunisia 874/NA Oceania Auckland, New Zealand 925/NA Sydney, Australia 934/NA Fiji 947/NA *When available according to local customs.
B January 2015
BOATS / BROKERS
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Yachts Rebel, Maghreb V, Trisara sell; new builds launch International Yacht Collection has sold the 157-foot (47.8m) Trinity M/Y Rebel with 26 North Yachts, listed for $16.95 million. Moran Yacht & Ship has sold the 144-foot (44m) Burger M/Y Maghreb V and the 90-foot (27m) Pershing M/Y R&M. Merle Wood & Associates has sold the 130-foot (40m) Westport M/Y Trisara, the 128-foot (39m) Oceanfast M/Y Echo with Chamberlain Yachts, and the 120-foot (37m) M/Y Charisma built by Danube Marine Consulting. New to its central agency listings for sale is the 130-foot (40m) DRN M/Y Sanoo (in a joint listing with KK Superyachts) listed for 6.95 million euros.
Northrop & Johnson has sold the 128-foot (39m) Newcastle M/Y Safira, the 100-foot M/Y Makarena, the 74foot Mochi Craft M/Y Savvy and the 58-foot S/Y Eagles Quest II. New to its central agency listings for sale is the 113-foot Nautor Swan S/Y Highland Breeze listed for 5.25 million euros. In related news, the brokerage plans to open an office in Antibes on Jan. 1 on the iconic Port Vauban. The office will offer services related to yacht sales, charter, charter management and crew placement. Managing Director for France Jonathan Browne and Charter Director Fiona Maureso will lead the Antibes team. The firm has also hired Joanna Long as office manager and berth sales specialist in the Antibes.
Fraser Yachts has sold the 128foot (39m) Newcastle M/Y Safira listed for $19.9 million, the 106-foot (32.6m) S/Y La Sella Del Diavolo built by NAC, the 97-foot (29.6m) Hargrave M/Y HP4 listed for $2.7 million, and the 90-foot (27m) M/Y Trilogy build in 1984 by Stephens Marine and listed for $695,000. New to its central agency listings for sale include the 141-foot (43m) Feadship M/Y Eclipse listed for $12 million, the 114-foot (35m) S/Y Eros built in 1938 by Brooke Yachts listed for $3.3 million, and the 110-foot (34m) M/Y Papinou built by CBI Navi and listed for 5.45 million euros. Italian builder Otam Yachts has sold the first unit of its new, allaluminum, semi-displacement product
line, the Otam SD 35. Designed by Tommaso Spadolini, the 115-foot (35m) tri-deck will be built for an experienced Italian client. It will accommodate 10 guests in five cabins, with the owner’s private apartment on the upper deck, and room for six crew in four cabins. With naval architecture by Umberto Tagliavini, the yacht can reach a top speed of 22 knots but has a range of 1,000nm at 11 knots. Delivery is scheduled for June 30, 2016. Camper & Nicholsons International has sold the 112foot (34m) M/Y Spike I, and the 93foot (28.5m) M/Y Martello built by Astondoa. New to its central agency listings for sale are the 145-foot (44.5m) Baglietto M/Y New Master, the 143-foot (43.6m) M/Y Silver Wind built by ISA, the 100foot (30.6m) Burger M/Y Sea Bound, and the 92-foot (28m) Sunseeker M/Y Winning Streak. In related news, the brokerage firm has appointed Kurt Fraser its new director of marketing, effective Feb. 1. For the past five years, Fraser has been sales and marketing director with Camper & Nicholsons Marinas. Before joining the company, Fraser launched the superyacht marina and residential village at superyacht destination Porto Montenegro. Benetti has launched the 198-foot (60m) M/Y Formosa, sold in 2012 by Fraser Yachts and launched on schedule in December in Italy. The steel and aluminium superyacht, whose exterior styling and lines were drawn in-house at Benetti, has five decks and a beam of 10.6m. The interior was designed by Sinot Design Studio. One whole deck is the owner’s apartment. It accommodates a crew of 15. It has a maximum speed of 16 knots, with a cruising speed of 15 knots, according to a press release. Isle of Man-based Numarine has completed production of its latest model, the 70-foot (21.6m) flybridge. The yacht has three en-suite guest cabins that include “split berths” where the twin cabins’ berths are joined or separated. The full-beam master includes walk-in wardrobes, dressing table, sofa, bathroom with a shower and twin basins. On deck it has space for a crane and stowage of a tender or jet-ski. After cruising in the Netherlands and the Mediterranean for 20 years, the 70-foot (20.8m) M/Y Ingeborg returned to the Mulder Shipyard in the Netherlands in 2014 and completed a full refit. It’s now for sale for 735,000 euros.
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www.the-triton.com FROM THE TECH FRONT: Rules of the Road
January 2015 B
Navigational watch, guest safety, enclosed space now in effect RULES, from page B1 recovery operations. This regulation applies to new SOLAS ships constructed on or after July 1, 2014, and to existing ships by the first periodical or renewal safety equipment survey after that date. All commercial yachts above 500 gt must ensure that they have plans and procedures onboard showing how the yacht can recover persons from the sea. Bridge Navigational Watch Alarm System (BNWAS) First periodical or renewal survey during 2015: This new piece of equipment will be enforced on yachts of 150 gt and greater. The purpose of a BNWAS is to monitor bridge activity and detect operator disability, which could lead to marine accidents. The system monitors awareness of the officer of the watch and automatically alerts the master or another qualified person if for any reason the OOW becomes incapable of performing his/her duties. This purpose is achieved by a series of indications and alarm to alert first the OOW and, if he is not responding, the master or another qualified person. Additionally, the BNWAS provides the OOW with a means of calling for immediate assistance if required. Newly embarked passengers Jan. 1, 2015: New paragraph 19.2.2 is added to SOLAS Chapter III. The new regulation requires that the mustering of newly embarked passengers shall take place prior to or immediately upon departure. The previous regulation permitted the mustering to be completed within 24 hours. Enclosed space entry Jan. 1, 2015: New paragraph 19.3.3 is added to SOLAS Chapter III. The new regulation requires that crew members conduct an enclosed space entry drill at two-month intervals. Evidence of these drills must be recorded in log books. ISM Code: Multiple revisions Jan. 1, 2015: A new section 6.2.1 and the new sub-paragraph 6.2.2 replace Regulation 6.2. The new clause requires that the owner or appointed management company on the owner’s behalf, is responsible for ensuring that the manning of the yacht also encompass all aspects of maintaining safe operations on board. This expands the preference reference to the Principles of Minimum Safe Manning, as adopted by Resolution A.1047 (27). Jan. 1, 2015: New paragraph 12.2 is added to ensure that the company will periodically verify whether all those undertaking delegated ISM-related tasks are acting in conformity with the company‘s responsibilities under the code. Energy efficiency
Sept. 1, 2015: As part of the tiered implementation of air protection regulations in MARPOL, the attained Energy Efficiency Design Index (EEDI) for newly built ships, including yachts, is not to exceed a maximum required EEDI. The EEDI requirements do not apply to ships that have diesel-electric propulsion, turbine propulsion, or hybrid propulsion systems. Maritime Labour Convention (MLC), 2006 Multiple dates in 2015: The MLC will enter into force on various dates during
2015, depending upon the exact signing date for the particular country. MLC will require all commercial yachts to be inspected and certified by its flag-state or a classification society appointed on their behalf. In force dates for the major yachting flags and locations are: Seychelles Jan. 7 Argentina, May 28 Belize, July 8 Ireland July 21 Maldives Oct. 7 Fiji, Oct. 10.
Capt. Jake DesVergers is chief surveyor for International Yacht Bureau (IYB), an organization that provides flag-state inspection services to yachts on behalf of several administrations. A deck officer graduate of the U.S. Merchant Marine Academy at Kings Point, he previously sailed as master on merchant ships, acted as designated person for a shipping company, and served as regional manager for an international classification society. Contact him at +1 954-596-2728 or www.yachtbureau.org. Comments on this column are welcome at editorial@the-triton.com.
B January 2015
MARINAS / SHIPYARDS
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Derecktor, Powell Bros partner; France’s IMS 700 hauls its first Derecktor expands
Derecktor in South Florida recently entered into an informal collaboration with its neighbors at Powell Brothers Barge Terminal, which completed an upgrade to its docks this fall, allowing the berthing of large yachts in-water at the facility. A transition between the two yards has been built and the mobile lift can now operate within the Powell Brothers yard. The new Powell entity managing these vessels is called Taylor Lane Yacht & Ship. In related news, two long-time employees retired from Derecktor of Florida this fall. Paul Lehman, a 28-year employee, ran the metal shop at Derecktor in Rhode Island before joining the team in Florida as dockmaster. Marcella Furness ran the front office at Derecktor Florida from 1988 through 2014. She and her husband have retired to Central Florida.
IMS 700 hauls first yacht
IMS Shipyard in the South of France has hauled the first yacht, the 143-foot (43m) Heesen M/Y Sister Act, at its new IMS 700 site. With the opening of the IMS 700 site near Toulon, IMS becomes the largest yacht repair shipyard in the Mediterranean. The site is intended for yacht refit, repair and maintenance of boats from 20-80 meters. Together, the yards will be able to accommodate up to 100 yachts. Work continues on the site, with 2,700 cubic meters of earth removed and reused, close to 8,000 tons of asphalt laid on the hard-standing area, and nearly 8km of cable sheaths for the cables. “Eighty people working full time on the site, i.e. 20,000 working hours until the completion of the shipyard, and we are doubling our in-house staff,”
said Denis Pellegrino, president of IMS Shipyard. “This is a rare and extremely stimulating development project for all of us,” he said. “We are proud to have successfully completed the first stage of the challenge. This is just the beginning.” Eleven more haul outs were planned for December. The shipyard will be fully completed and the site will be inaugurated for full capacity opening at the end of March, the company said in a statement.
St. Kitts marina opens
The first section of the 300-acre marina and megayacht harbor, part of the Christophe Harbour project on St. Kitts’ Southeast peninsula, welcomed it first yacht in early December. When completed, the marina will accommodate yachts up to 300 feet. Christophe Harbour will be a designated port of entry with on-site customs and immigration services.
CNI to develop on Cowes
Camper & Nicholsons Marinas has been chosen to lead the development of the new Victoria Marina development at East Cowes on the Isle of Wight, including a 400-berth marina. The proposed scheme includes a boutique hotel and a range of residential, commercial and leisure amenities for the 2.6-hectare site. Subject to contracts, Camper & Nicholsons will work with Westcourt Real Estate, which is involved in developing the London City Cruise terminal in Greenwich, to redevelop the marina and bring forward detailed proposals for other key buildings on the site. The selection sees Camper & Nicholsons return to UK shores after an absence of more than 10 years. Detailed plans for the site are to be announced in the coming months and are expected to include improvements to the Columbine building to create a mix of marine, commercial and leisure space; conversion of the nearby Victoria Barracks building as an inn and hotel; and more than 100 homes. Construction of the marina is expected to begin next autumn.
Bach joins Front Street
Front Street Shipyard in Belfast, Maine, has contracted Bacchus Yacht Consultancy of Palm Beach, Fla., to source and sell superyacht refit work for the yard. Bacchus Yacht Consultancy, owned by Michael Bach, will represent Front Street Shipyard in new business development, particularly in the Florida and Caribbean refit
See MARINAS, page B9
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MARINAS / SHIPYARDS
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Bach works with Front Street; Günther joins Feadship N.A. MARINAS, from page B8 markets. “Bacchus Yacht Consultancy provides Front Street Shipyard with a presence in a major yachting hub in southern Florida,” said JB Turner, president Bach of Front Street Shipyard. “Michael Bach is a knowledgeable representative of the yard who will spread the word to captains and owners who may not yet be familiar with us.” Bacchus Yacht Consultancy is an owner’s advocacy company that promotes relationships between the yards, services, vendors and yachts. Bach will facilitate relationships between Front Street Shipyard and the owners, captains and project managers considering or sourcing refits. “Having worked with Front Street Shipyard in the past as an owner’s representative, I came to appreciate the quality, efficiency and sense of fairness that the yard offers its customers,” Bach said. “I was so pleased with my experience there that I became an unofficial ambassador for the yard, making this business relationship a natural progression.”
Feadship hires new architect
Feadship has appointed Otwin Günther, 43, as the new director for Feadship De Voogt Naval Architects. He replaces Hans van Riemsdijk, who is retiring. “I am delighted Günther to join Feadship, which is recognized in the maritime world as brand leader in the luxury motoryacht sector,” Günther said. “In addition to the obvious technical challenges this brings in the areas of naval architecture, marine engineering and design, I was particularly attracted to the culture with Feadship De Voogt Naval Architects, where achieving excellence is the norm.” Günther comes to Feadship from Damen Shipyards, where he was manager of engineering for high-speed craft and ferries. Under his watch, the engineering department at the company’s headquarters doubled in size, while the engineering subsidiary in Vietnam almost tripled and a new engineering branch was opened in Singapore. Günther’s previous experience includes key functions at Bosch, Plasticum and Axxicon.
Marina launches two apps
Superyacht marina Porto Montenegro has launched two new apps for guests and visitors. The Porto Montenegro lifestyle app, near right, is designed for residents and guests in the port. It offers all the information of the web site without the need for an Internet connection, including practical information for arriving yachts, event announcements, news, videos and photography. It also has a weather forecast feature. The Visit Montenegro app, far right, is a destination guide that features the towns and cities that matter, with recommendations on things to do in each; listings and contact details for 4- and 5-star accommodation; guide to local, international and specialty
restaurants; a calendar of events including festivals, art exhibitions, music performances and sports; details on the best places for shopping, sports,
wellness and nightlife; and direct links to a selection of hand-picked travel and tour agencies. It is also available online at www.visitmontenegro.net.
B10 January 2015
CREW NEWS: Anchorage site
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Captain launches site to better charts, share anchorages By Dorie Cox Capt. Todd Rapley ran an 80-foot Nordhavn in Vanuatu’s rocky waters several years ago but he lacked confidence in the charts. To be safe, he overlaid radar onto the yacht’s electronics and followed a small sailing catamaran into harbor, marking the hazards for reference. That trip was a challenge because much of the Pacific islands’ hydrographic information has not been updated in decades, Rapley said. But he did realize that a solution
was right in front of him: other boaters’ data. Once anchored on that trip, the catamaran sailor Capt. Dietmar Petutschnig and Rapley met on the beach to talk over a glass of wine. Their conversation led to an idea for a Web site for mariners to share anchorages. “We discussed that thousands of boaters have information in their logbooks and on their computers, while there are thousands that could use the information,” Rapley said. “The idea grew until we were shaking hands on the project.”
‘We discussed that thousands of boaters have information in their logbooks and on their computers, while there are thousands that could use the information.’ — Capt. Todd Rapley With more than 10 years on yachts and 20 years of scuba diving around the world, Rapley brought his experience with cartography and megayachts to the concept. Petutschnig had business knowledge, but not technical expertise, and no superyacht background, Rapley
said. With their combined skills, they pitched their idea to an Internet expert who researched the concept’s viability. “About a year and a half ago, the guy came onboard with us to see the actual application and he said it would work,” Rapley said. The crowd-sourced site, Good Anchorage, went live this spring. Increasingly, yacht owners and charter guests want to visit more remote regions of the world. Because of their size and requirements, yachts are limited in travel to these poorly mapped areas, Rapley said. But not so with smaller boats. “Superyachts go to proven places,” he said. “Cruisers are explorers and will try new spots.” For that reason, the site is especially useful for yachts seeking adventure, Rapley said. Cartography in much of the world is insufficient, according to the International Hydrographic Organization (IHO), the group that ensures that the world’s seas, oceans and navigable waters are surveyed and charted. IHO’s C-55, an assessment of the state of surveying and charting, reports that there are large gaps in the data worldwide including the Caribbean, Western Pacific Ocean, Africa, Australasia, Oceania, Antarctic, Indian Ocean, the South China Sea and more. “For example, charts in the Bahamas are 1 percent correct,” Rapley said. The IHO’s assessment describes the Bahamas like this: “Offshore waters and approaches to the two principal ports are covered by metric charts, but the source data is mainly old. The charts covering the majority of the banks date from the nineteenth or mid-twentieth century.” Tonga’s waters are another example of deficient data according to the report. It states that numerous shoals, hazards, inter-island routes, islands and harbours are inadequately charted. The areas require surveying to modern standards to even enable charting and many islands are charted on an undetermined datum. “Previously governments were only ones compiling the data, but there have been budget cuts,” Rapley said. “Yachting has no new data, but our industry is worth billions.” The plan for Good Anchorage is to have 50,000 anchorages in five years. These sites are quality-controlled by local experts and are updated by
See ANCHORAGE, page B11
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CREW NEWS: Anchorage site
Yachts to benefit from crowd-sourced data ANCHORAGE, from page B10 mariners who verify data and add new information. The site has comments and feedback to maintain unbiased data. “We just want facts,” he said. “For example, a cruiser says its rolly, but a yacht says, ‘I don’t care about that, that’s not a problem, we have stabilizers’.” The site keeps bandwidth requirements low and current links leave the site, so mariners can load only what they need while in remote areas. Good Anchorage launched and premiered at the Fort Lauderdale International Boat Show in late October with 3,000 anchorages and more than 1,000 users. It is growing faster than Rapley expected and he now spends more time on expansion and promotion. But Rapley and his wife, Maree, a chef and stew, plan to continue running yachts and pushing their limits. The couple likes to challenge themselves and loves to explore, including new anchorages in remote regions. They recently trekked to Machu Picchu and the Mount Everest Base Camp.
SHARING THE WEALTH: Inadequate charts led Capt. Todd Rapley to create a Web PHOTO/DORIE COX site for anchorages. “We were heading in to see a volcano with steam coming out of it,” Rapley said of their visit to the harbor in Vanuatu that started the Web project. “You can’t do that in a First World country. It was amazing, we just walked up, there were no barriers.”
Good Anchorage is free and available by logging in at www. goodanchorage.com. Dorie Cox is associate editor of The Triton. Comments on this story are welcome at dorie@the-triton.com.
Good Anchorage is free and available by logging in at www.goodanchorage.com
January 2015 B11
B12 January 2015
BUSINESS BRIEFS
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Survitec launches in leisure market; Crew coach gives back Survitec now in leisure market
Ireland-based Survitec Group Ltd., manufacturers of safety and survival equipment, now offers leisure liferafts to recreational dealers and distributors in North America. “In North America, we are the liferaft of choice for the U.S. and Canadian navies, and our popular Elliot, RFD, SurvitecZodiac, Guardian and DBC commercial liferaft brands adorn decks and superstructures of cruise, ferry, commercial and fishing fleets across the continent,” said Nick Howland, vice president and managing director of Survitec Group North America. “As an avid sailor myself, I see no reason why recreational boat captains and crew members should not be afforded the same level of protection offered to U.S. Navy personnel and merchant mariners. Our new line of leisure liferafts will change the nature of crew protection at sea.” The new leisure liferafts will bear two brands: Crewsaver and DBC. Several models from each brand will be available with competitive pricing to address the various needs of a diverse leisure marine market in the United States, Canada and Latin America. The company’s new U.S. Leisure Marine Sales Manager is Andy Hiller, who will head up the recreational offering efforts. In the last three years Survitec Group has acquired the commercial marine division of Revere Supply, the offshore product manufacturer Risk Safety Systems, the commercial marine businesses DBC Marine Safety Systems, the liferaft and marine evacuation systems servicing business of Wilhelmsen Ships service in Miami, and most recently the liferaft and rescue boat servicing business of Newfoundland Marine Safety Systems near St. Johns.
Coach pays it forward
Luxury yacht crew professional development company The Crew Coach has joined the charitable business giving platform, Buy One Give One. Known as B1G1: Business for Good, the online system allows business members to facilitate micro-giving impacts across a range of projects worldwide. Since joining B1G1 in October, The Crew Coach has made 581 donations to projects worldwide on behalf of its clients and the yachting industry. “Every time crew invest in one of our products or services, we give to great causes around the world,” said Alison Rentoul, founder of The Crew Coach. “This means you are not only helping yourself when you invest in yourself with The Crew Coach, you are helping to make the world a better place. We love the work B1G1 does to help
give our work a higher purpose and a greater meaning.” By purchasing a CV optimization service, having a career consultation with The Crew Coach or investing in an online leadership training program, yacht crew pay it forward without paying any more for the service. A portion of The Crew Coach’s proceeds goes toward projects selected from more than 600 in 30 countries. Crucially, business membership fees pay for B1G1s operating costs, meaning all projects receive the full 100 percent of donations made.
OceanLED moves, expands
Ft. Lauderdale-based marine lighting company OceanLED USA will relocate to larger offices in Deerfield Beach, about 20 miles north. The 3,800-square-foot office at 778 S. Military Trail (33442) will provide space for OceanLED’s sales, technical support, marketing department and warehouse to meet the needs of customers in the Americas. “The consumer demand we have seen, combined with our distributor and dealer commitments for 2015, necessitated the move,” U.S. General Manager Don DeMott said. “We have simply outgrown the past location, which had been home for the past eight years, and are thrilled to relocate into a new modern office.” For more, visit www.oceanled.com.
Bradford hires project managers
Heading into a busy summer and fall season, Bradford Marine in Ft. Lauderdale hired several craftsmen as well as project managers, including Richard Lamarre and Jeffrey Simms.
MHG hires new account exec
Ft. Lauderdale-based MHG Insurance Brokers has hired Madelaine Acosta as an account executive with its business insurance division. She will quote workers’ comp, marine general liability, general liability and commercial auto inquiries to new U.S. clients and support current clients. Acosta has worked in the insurance industry in South Florida for more than eight years, including owning a small insurance agency that specialized in multimillion-dollar coverage policies for yachts circumnavigating the globe. “We’re so fortunate to have found Madelaine,” said Janine Jeffries, division leader. “Being bilingual, she is a perfect fit for working with our international clients.” Acosta
B14 January 2015
CALENDAR OF EVENTS
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Boats are on show in Germany, UK and California this month EVENT OF MONTH Jan. 21-22 10th annual USSA event St. Maarten
Event for captains, senior crew and industry leaders hosted by U.S. Superyacht Association. Includes updates on U.S. yachting, a golf outing, a pick-up rugby game, welcome dinner and cocktail party. info@ussuperyacht.com, 1-800208-5801, ussuperyacht.com
Jan. 1 Seven Seas Cruising Association
Gam, Trinidad. This organization for cruisers holds regular informative and social gatherings around the world. See schedule at www.ssca.org.
Jan. 1- Feb. 1, Feb. 6-8 Primo
Cup Trophée Credit Suisse. Almost 1,000 sailors from all over Europe representing 15 nationalities. primo-cup.org
third Wednesday of the month. Join us from 6-8 p.m. with Adventure Sports in Ft. Lauderdale. More details on page C4 and www.the-triton.com.
Jan. 21-23 Annual Boatyard Business
Conference, Ft. Lauderdale. The American Boat Builders & Repairers Association (ABBRA) conference topic is “Taking the Lead: Setting Service Standards and Achieving Business Stability”. Topics cover the business issues impacting boatyard owners, operators, managers, boat builders, and boat repair businesses. www.abbra.org
Jan. 22-25 San Francisco Boat Show. SFBoatShow.com
Jan. 27-28 Aquatic Invasive Species
Summit sponsored by American Boat and Yacht Council, Las Vegas. Summit to cover prevention, inspection and decontamination of boats in reference to boat design and construction, component/system design and installation, engine and propulsion systems. abycinc.org
Jan. 7 The Triton’s monthly networking Jan. 28-30 13th International Marina event on the first Wednesday of the month with Marina Bay in Ft. Lauderdale. Join us from 6-8 p.m. Bring business cards to meet new people in the marine industry. More details on page C3 and www.the-triton.com.
Jan. 8 The Triton Bridge luncheon,
noon, Ft. Lauderdale. A roundtable discussion of the issues of the day. Yacht captains only. RSVP to Editor Lucy Chabot Reed at lucy@the-triton. com or 954-525-0029. Space is limited.
Jan. 8-17 Florida Keys Uncorked
Food and Wine Festival. www. keylargofoodandwinefestival.com
Jan 9-18 London Boat Show, UK. www.londonboatshow.com
Jan. 14-16 40th annual Fort
Lauderdale to Key West Race. www.keywestrace.org
Jan. 17-25 Boot Dusseldorf, Germany. www.boat-duesseldorf.com
Jan. 18-23 28th annual Quantum Key West race week, Key West, Fla. www. premiere-racing.com
Jan. 20-23 American Boat and Yacht
Council ABYC Electrical Certification Course, Ft. Lauderdale. www.abycinc.org
Jan. 21 The Triton’s monthly
networking event on the occasional
and Boatyard Conference, Tampa. Presentations, workshops, roundtables, panel discussions, exhibit hall booths, networking receptions, field trip to marinas. www.marinaassociation.org
Jan. 29 - Feb. 1 Baltimore Boat
Show, Baltimore Convention Center, Baltimore. BaltimoreBoatShow.com
Jan. 31 9th annual Dania Beach
Vintage Motorcycle Show, Dania Beach, Fla. Free to public, a fee to enter bikes. www.daniabeachvintagebikeshow.com
MAKING PLANS Feb. 12-16 27th annual Yacht and Brokerage Show, Miami Beach
The megayacht part of Miami’s boat shows, not to be confused with the Miami International Boat Show, showcases hundreds of millions of dollars worth of yachts in-water along a one-mile stretch of the Indian Creek Waterway. Free. www.showmanagement.com. Running concurrently is the Miami International Boat Show at the Miami Beach Convention Center and Sea Isle Marina and Yachting Center. Strictly Sail will be at the Miamarina at Bayside, featuring more than 200 exhibitors. Free shuttle bus. www.miamiboatshow.com.
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SPOTTED: St. Maarten, Egypt
Triton Spotters
Greg Bailey of SXM National Marine handles a load of Tritons shipped to Simpson Bay each month. Stop by National Marine Suppliers’ newest store in Isle de Sol Marina or look for the tender in the harbor to get the latest in news for captains and crew.
With no surf, Darlan Lopes from Viking SurfSup (left) and Capt. Peter Harrison from M/Y ICU paddle-boarded the waters of Abu Tig Marina in El Gouna in the Red Sea of Egypt in December. “Cruising here is limited due to the countries to our south and insurance restrictions, but there are many islands and reefs that provide great beaches, snorkeling and scuba diving with plenty of wildlife, dolphins, etc.,” Harrison said by e-mail. “The desert and mountain ranges offer a stunning contrast to the turquoise waters.”
Where have you taken your Triton lately? Whether reading on your laptop, tablet, smart phone or in print, show us how you get your crew news. Send photos to editorial@the-triton.com.
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Mark your calendar Triton photos, networking to start new year off right. C2-4
January 2015
Don’t be a statistic Prevent resolution failure with healthy, sensible eating plan. C5
Whip up some chef magic Galley treats are memorable parts of any yacht trip. C7
TRITON SURVEY: Plastic water bottles
Stocking, serving them a part of yachting This survey was suggested by a captain who recently looked at the number of plastic water bottles his yacht goes through and did the math. If 2,000 active yachts used what his yacht used, “we’re filling landfills,” he said. So we asked yacht captains and crew if they go Triton Survey through the same Lucy Chabot Reed amount of bottled water. More than 110 replied and it looks like they do. A little caveat first. This survey is not intended to criticize anyone’s decisions about bottled water, but rather to get a sense for how prevalent its use is in yachting. There are valid arguments supporting their use (including owner’s preferences and convenience) just as there are valid arguments against their use. We began simply: Does your yacht provide water in plastic bottles? More than 90 percent of the captains and crew who responded said their yachts do offer plastic water bottles, the majority (62.6 percent) to crew as well as owners and guests. About 28.6 percent provide them only to owners and guests. “I purchased a water cooler and buy five gallons of drinking water for cooking and crew at a time,” said the captain of a yacht 120-140 feet with 5-8 crew. “This cuts down on small bottles that we save only for guests. Cook and crew have great water and we can refill the five-gallon jugs everywhere we have gone.” Among those who offer bottled water, some offer them only when asked or only away from the yacht, such as on the tender or ashore on excursions. “All crew water and guest interior water is provided through under counter RO [reverse osmosis] units in the crew mess and pantries,” said the captain of a yacht 160-180 feet. “For the past nine years we have always drunk the water from our tanks, regardless where we are filling up from,” said the captain of a yacht 140-160 feet. “It goes through an extra
LOAD ‘EM UP: Plastic water bottles are a large part of regular provisions for most yachts. PHOTO/DORIE COX cartridge filter designed for drinking water and has its own small tap in the galley to fill up water jugs. I really do not understand why other vessels do not do this. We have never been ill nor have I ever had any complaints from crew members.” Just 8.9 percent of our respondents do not provide plastic water bottles onboard. “Glass bottles of San Pellegrino and Perrier, no plastic,” said the captain of a yacht 100-120 feet. “Double RO purified water to refill pitchers and crew bottles.” With watermakers so prevalent on yachts, we were curious the reasons why yachts stock bottled water, so we asked Why do you provide water in bottles? (We asked our respondents to choose only one reason, even though many reasons might apply.) The most common reason, chosen by 44.2 percent of those who provide water bottles, was convenience for service.
“It has its place,” said the captain of a yacht 100-120 feet. ”Sometimes it is very convenient to take a bottle of water when leaving the boat. So to have them for that purpose is expected. Over the last 20 years, though, the water bottle explosion has people convinced it is the only way to drink water. Just a Brita or Pur filter will give you just as good quality of water without having to lug cases and cases and generate huge amounts of trash. Yachtsman once were careful with the amount of trash they generated; they even cared about the environment. What happened to that kind of yachtsman?” “Bottled water is necessary for the convenience of the owners, guests and, at times, the crew,” said the captain of a yacht 120-140 feet. “They also prevent any discussion by guests about where the water comes from. Guests will often want bottled water and then pour it over ice from the ice
See water bottles, page C10
Try recipes for guests, crew Top Shelf and Crew Mess offer tasty options onboard. C8-9
Tally totals on entitlement, gratitude list this new year When the holiday season draws to a close and the festivities are over, many people look forward to a fresh start in the New Year. Some reflect upon the previous year to consider how much personal growth and development they’ve accomplished, and look ahead to plan how far they’ve yet to go. For us yachties, Stew Cues contemplating Alene Keenan the year that has passed can mean taking stock of some pretty fabulous life experiences we’ve had, tallying up some pretty cool stuff we’ve acquired, and then making our next great vacation plans and purchases. With most of our basic necessities provided for us and plenty of disposable income, we certainly have great opportunities. Sadly, people start to take such a privileged life for granted and tend to let appreciation for all of the perks we get in yachting slip away. There is a lot of complaining about the sense of entitlement attributed to younger crew these days, but what separates privilege from entitlement is gratitude. Grumbling about the younger generation is nothing new. It seems that each generation thinks that the one after it is spoiled, unappreciative, and without proper values and manners. We may look around us at the younger generation and say, “I was never like that”. But the truth is, you probably were. And maybe you still are. As hard as it is to believe, sometimes yachties fall out of the habit of being grateful. Veteran crew in particular can become bored with routine. When
See STEW, page C15
C January 2015 TRITON NETWORKING: West Marine
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bout 300 captains, crew and industry professionals kicked off the holiday season with Triton networking at West Marine’s largest store in Ft. Lauderdale in December. Attendees enjoyed barbeque and beverages while many searched for nutcrackers hidden throughout the store to win prizes. The Triton welcomes the industry to regular networking on the first and third Wednesdays of most months. PHOTOS/DORIE COX
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TRITON NETWORKING: Marina Bay Resort
Start your year with Triton networking at Marina Bay Start your new year with business contacts and friends at Triton networking with Marina Bay Marina on Wednesday, Jan. 7, from 6-8 p.m. Marina Bay is located on the New River in Ft. Lauderdale just west of I-95. We’ll gather at the clubhouse and pool deck of the marina and apartment complex and all Taplin yacht captains, crew and industry professionals are welcome to join us, no RSVP required. Until then learn more about the marina from Jason Taplin. Q. What should captains and crew know about Marina Bay Marina? The deepwater marina at Marina Bay Resort has 168 slips on floating docks for yachts up to 150 feet. We’re located 4.2 miles up the New River, west of the I-95 Bridge. The water in the marina is deep, about 40 feet in many areas. The docks are 10-foot-wide floating docks and the east side of the marina has six rows of floating finger docks. The slips are 24 feet wide with a row of side-to dockage. The west side of the marina has two rows of finger docks (also with slips that are 24 feet wide) and 18 side-to floating docks up to 168 feet long. Power in the marina is 50 amp and 100 amp, 3-phase service. A gated community surrounds the marina so access to the docks is well controlled and there is 24-hour security. Q. Any tricks to navigating in? What do you advise captains making that trip for the first time? Consult your charts, and try to come under the I-95 bridge during slack water. Q. There is an interesting history to the place, tell us more. In the 1970s and ‘80s, Marina Bay was frequented by the rich and famous with Alfred Bloomingdale and Bill McComas heading a private club. The club roster had about 6,000 names and included Bob Hope, Ronald Reagan, Burt Reynolds, Paul Newman, Kenny Rogers and Evil Knievel. The resort featured 40 floating houseboat hotel rooms, including the ones that were seen on the TV series Flipper. It was quite the hot spot in Ft. Lauderdale for many, many years but a lot of people don’t know that the marina was a quarry first. This basin was where the rock came from for the building of I-95. That’s the reason our marina is so deep. Q. Where are the houseboats? Many of the houseboats were
privately owned and sold. Some are still in the Florida Keys and a couple went to Miami. Hurricane Wilma took out the rest. Q: Can marina guests use the pool and other amenities? Yes, Marina Bay and The Falls at Marina Bay are part of the same development. All marina guests, captains and crew have access to all of the resort-like amenities. The 10,000square-foot clubhouse has a pool, hot tub, fitness center, sauna, computer cafe, movie theater, lounge with complimentary Barnie’s coffee, Vita exercise course, tennis and racquetball courts, billiard room, wi-fi and the daily newspaper. There is also the Rendezvous Bar and Grill which has indoor and an outdoor seating and a patio bar. We’re also pet friendly. Q: What kind of clients do you have in the marina? We cater to a wide range of boaters and to yacht brokers. Captains and crew love it because of our amenity package and Rendezvous. We also have quite a few brokers who keep listings with us because of the location and security. Q. What’s special about the marina? The amenities are great; you have it all here. We are in the middle of the best boat yards in the area, which makes it a great place to stage the boat before and after having work done. Q. How are the slips managed? The marina has several options including transient, one month, threeplus months and annual rates. We do allow live aboard and pets. Contact Marina Bay at +1 954-240-0605 for the dock master or the marina office at +1 954-791-7600 for slip reservations. Q. Anything coming up for the new year? We have new construction plans for a Tryp Maritime Hotel by Wyndham to break ground early this year. The Tryp Hotel is a European line that is new to the United States and we added a maritime version. It will be built and run by The Falls at Marina Bay and will very much be a maritime hotel. It will be dedicated to the maritime community with captain and crew accommodations and meeting rooms. Guests can also use the clubhouse. It will be located on our property and scheduled for completion in 2016. For more details, visit www.marinabayfl.com. To arrive by land, it is on the northwest corner of I-95 and State Road 84. Take State Road west of I-95, turn at the first right at the base of the overpass. The address is 2525 Marina Bay Dr W, Ft. Lauderdale (33312) and phone is +1 954- 791-7600.
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C January 2015 TRITON NETWORKING: Adventure Sports
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Get active at Triton networking with Adventure Sports this year Learn more about the world of sports and meet people in the marine industry at the Triton’s third Wednesday networking event in January. Join us at Adventure Sports on Jan. 21 in Ft. Lauderdale. Until then, learn more from store manager Luke Svanberg.
to see video without having to re-watch the entire thing. Say you have the camera running, waiting to capture a whale jumping out of the water. When you get it, you can use the highlight feature to find it again. We have an entire section of GoPro mounts for a body, boat, skateboard, kite, you name it, every kind. Q. What’s else is new? We have lights to strap onto the bottom of a paddleboard. They make Q. What a 10-foot radius glow 6 feet deep at should crew night to can see fish and everything Svanberg know? underwater. They are great for the The Adventure Bahamas and Caribbean and let people Sports Ft. Lauderdale store carries paddle at night. an extensive line of windsurfing, Q. Tell us about yourself. How did kiteboarding and SUPing gear, as well you end up here? as all the latest trends and styles of I’ve been in the watersports industry beachwear for men and women. as an instructor, store manager and We stock everything from the brand representative for the past biggest paddleboarding, kiteboarding, 23 years. I learned to windsurf and and windsurf manufacturers. We can kiteboard in the Hamptons, N.Y. I outfit you with all the toys you need for grew up on Long Island where my your next trip to the family owns one of Caribbean and beyond. the largest surf shops We carry all the Q. Tell us about in the northeast U.S., equipment crew your store. so I have always been We’ve created a involved in one way or need in house friendly and relaxed another. and we’ll even atmosphere. Each As the new sport deliver to a boat’s section of the shop of kiting grew in hosts a different popularity, I was a slip. Plus, our staff focus of watersports kite instructor all personally does activities: SUPing, across Long Island every sport we kiting, kayaking, etc. and pioneered many of sell when we are With so much gear, today’s popular kiting we’ve got boards spots. not in the store. hanging from the Ten years ago, I rafters. moved to Maui with The cashier’s station is crafted to my family and continued to work in look like a bar, so our customers can action watersports. In this industry I’ve pull up a stool and enjoy a refreshment been an instructor across the world during our in-store events. Also, when in places like Costa Rica and have we host kite-board, SUP, kayak or other kiteboarded in more than 15 countries. demonstrations at the beach, we invite I was last based in New York as sales people back to the store for a beverage representative for Adventure Sports. and snack. When we opened this new store, they Q. Lots of places sell watersports relocated me to Florida as manager of gear. What sets your business apart? retail. We carry all the equipment crew Q. What do you want everyone to need in house and we’ll even deliver to know about Adventure Sports? a boat’s slip. Plus, our staff personally We keep a full inventory of does every sport we sell when we are equipment and all our staff are active not in the store. This gives us a unique and informed riders who can offer perspective into our customer’s needs. expert opinions on the gear people are We also have a kiteboarding school looking for. And people can shop online with a fully dedicated location on the anytime. water for lessons. You can go from Q. How is technology affecting nothing to being very proficient. your business? Q. Tell us about your clinics. Every year the equipment gets We host clinics and seminars lighter, safer and easier to use, which all the time. We recently held a means more people are having fun and free GoPro in-store clinic. We had enjoying their time on the water. professional athletes, kiteboarders and paddleboarders, and a professional Networking will be held at the photographer that does action shots Adventure Sports store at 741 S.E. 17th come in to teach how to get the most St., Ft Lauderdale (33316). For more out of the cameras. details, call the store at +1 954-526I even learned a few things like how 9367, adventuresportsmiami.com.
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NUTRITION: Take It In
January 2015 C
Forget new year’s resolution; practical changes keep pounds off “Lose weight” was the No. 1 New Year’s resolution made last year, according to a report published by University of Scranton researchers on Jan. 1, 2014. One reason that prompts this vow is holiday weight gain. A classic study conducted in 2000 by scientists at the USDA Human Nutrition Research Take It In Carol Bareuther Center at Tufts University in Boston found the average weight gain of 195 adults during the six weeks between Thanksgiving and New Year’s was less than one pound. However, 14 percent gained 5 pounds or more, and these pounds represented more than half of the study participants’ total weight gain for the entire year. The second big reason for resolution setting is that people don’t keep their pledges long. The Scranton researchers found that 25 percent of those who made resolutions didn’t keep them for even a week. Forget making strict New Year’s resolutions. Instead, make small, practical dietary changes that can easily become part of a healthy lifestyle. For example, eat a wide variety of healthful foods the majority of the time. Choose whole grains, fruits and vegetables, lean dairy products and protein foods at most meals, and eat less-nutrient-dense foods such as cakes, cookies, pies and chips far less. This creates a best-of-both-worlds balance. You can eat everything you love and get plenty of nutrients, all in a total calorie package that adds up to a healthy weight or body weight. Grains. Choose whole grains or grains that still haven’t lost their nutrient-filled bran and germ in processing. Examples include whole wheat, brown rice and whole oats. Whole grains contain B vitamins, minerals such as iron, magnesium and zinc, as well as dietary fiber. One serving equals a half cup of cooked rice, pasta or hot cereal; 1 slice of bread; or 1 cup of ready-to-eat cereal. Adults need six to eight servings daily on a weight-maintaining diet of 2,000 calories a day. Fruits and vegetables. Select fresh first, followed by frozen, canned and dried. Generally, the deeper the color, the more nutritious. Consume more by getting out of the rut of eating the same old thing. Frieda’s, a specialty produce company in Los Angeles, challenges its customers to “Eat one fruit a day that scares you”. This could be, for example, a cherimoya, durian or rambutan. Extend the adventure to vegetables, too. Anyone for some leafy green gai
choy, chayote squash or Thai eggplant? One serving equals 1 cup of raw leafy greens, a half cup of cooked fruits or vegetables, or one average piece of fruit. Adults need to eat eight to 10 servings daily. Dairy. Go for skim, fat-free or non-fat milk and yogurt. Look for low or no fat in non-dairy milks such as those made from soy, rice or nuts. Most cheeses are high in fat. Low-fat alternatives are usually tasteless so it’s better to eat the full-fat variety and trim portion size. Dairy products are a good source of bone-building calcium. Even non-dairy milks are fortified with this nutrient.
One serving equals 1 cup of milk or yogurt or 1 ounce of cheese. Eat two to three servings per day. Protein. Fork into lean meat, poultry and fish as well as dried cooked peas and beans, including soybean products. Everything from our hair to toe nails, plus blood and bones in between, contains essential bodybuilding protein. Adults need 6 ounces of protein or less daily. One serving of meat, poultry or fish equals 3 ounces or the size of the palm of your hand, or a half cup of cooked peas or beans. Finally, cut down on fats, sugars and
salt. Sunkist Growers in California has come up with a way to cut down on salt in cooking by using fresh lemons. Specifically, research shows a tasty result if you use a quarter teaspoon of salt plus a half teaspoon of lemon zest before or during cooking in a 24 serving size recipe, followed by 2½ teaspoons of lemon juice after cooking. Adding the juice last gives a more powerful flavor punch, helps green vegetables maintain their bright color and doesn’t cause texture changes in meats. Make these tips your resolutions and life healthfully to enjoy many new years to come. Carol Bareuther is a registered dietitian and a regular contributor to The Triton. Comments on this column are welcome at editorial@the-triton.com.
C January 2015 HEALTH: The Yachtie Glow
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Be the Queen of Organized and Clean with this to-do list plan As yacht stews, we are the queens of clean, domestic divas, ultimate party throwers, organizers extraordinaire, and creators of holiday dreams. Mostly though, we are incredibly organized and determined to create a six-star experience for our guests, all while keeping a perfectly clean The Yachtie Glow and maintained Angela Orecchio boat. Here are a few tips on how to do it.
Tip No. 1: Become a master at organizing
Every stew needs to be organized; chief stews need to be beyond organized. There are far too many things going on in one day to be whimsical about to-do lists. There is nothing successful about being harried and not prepared, so it’s better to do some planning and preparation work beforehand. This method of planning I learned from motivational coach Anthony Robbins. It is simple and effective, and once you master it, it will change your day. 1. Write down everything you need
to get done for today. This list is called a capture list. It’s a brain dump of everything that’s on your mind. Create shopping lists Meet with captain, first mate and engineer for weekly meeting Update inventory Finish accounts Mail accounts Scan receipts Organize salsa lessons for crew in Old Town San Juan Organize bioluminescent kayaking tour for crew Inform crew about crew events Decor ideas for guest tables Training outlines for medical drill and stew training Work list for the week (stews) 2. Now, on a separate piece of paper, write what is the most important outcome or result for the day that you want to achieve. Follow this with your purpose or why you want it. Then take any items off your to-do list that relate to each outcome and create a Massive Action Plan (MAP) by writing them down underneath your outcomes and purposes. Next, block out a time you will focus on these items. For example: Outcome/Result: Be completely ready for the week and to go shopping Tuesday morning
Purpose: To be fully prepared in advance to have a smooth and organized week MAP: Update inventory (8-9 a.m.) Research table decor ideas (9-9:30) Create shopping lists (9:30-10) Create training outlines (10-11) Create work list for stews (11-11:30) Outcome/Result: Be fully up to date with admin work Purpose: So that I may focus on preparing for guest arrival next week MAP: Finish accounts (11:30-12:30) Lunch (12:30-13) Mail accounts at Fed Ex (13:1514:15) Scan receipts for next month’s accounts (14:30-15) Outcome/Result: Create a positive environment on board and good crew relations Purpose: So that we have a happy, effective crew and boat MAP: Organize salsa lessons (1515:15) Organize kayaking (15:15-15:30) Write up a flyer to inform crew about events, post in Mess (15:30-16) Finally put a box around each group so that you have three distinct boxes. Congratulations. You have just created an RPM (Rapid Planning Method) work list for the day. The point of all this is that instead of having a massive to-do list, you have a few clear outcomes for the day. This helps your brain stay focused and feel less overwhelmed and distracted. In addition to being incredibly organized, you will feel more fulfilled about your day. Think about it. Is it more fulfilling and inspiring to update inventory and create a work list? To be completely ready so that you have a smooth and organized week? Plus, when you chunk like items together, you feel less overwhelmed and more likely to work in sequence. Blocking out time is useful, even if it does not always work out exactly as planned. If you get interrupted you can look at your list and remember what you were supposed to be doing. Being organized is a learning process and it takes time to master so don’t get discouraged if you fall into old patterns. Just pick up where you left off and try again. It gets easier every time you do this, and eventually you will master it. If you are a chief stew, I recommend teaching this to your stews. Encourage them to make their own lists.
Tip No. 2: Create a healthy cleaning cupboard Interior crew spend a lot of time cleaning so we have the potential to come into contact with chemicals on a daily basis. Unless you absolutely need a chemical for a specific job, there is no need to have a cupboard full of chemicals for day-to-day cleaning. This list will get you started.
First though, buy good quality spray bottles and label them with label maker tape or a strong sticker that will not peel off when wet. And create a reference sheet on how to mix and use healthy cleaners properly. White vinegar and water Windows: Fill a bucket with 1/3 vinegar, 2/3 water. Soak a soft sponge in the mixture and wash the windows. Take a squeegee and move side to side, wiping windows dry. Dry the squeegee with a towel each time you take it off the window. For smaller jobs, just use a spray bottle filled with the same solution and a non-debris-leaving towel such as a cloth diaper. Wood: For daily cleaning, removing Murphy’s oil build-up or for glossy wood, use the same mixture of vinegar and water as you would for windows. It’s gentle enough on wood and removes fingerprints and oils. Baking soda and vinegar Toilet bowls: Mix 1 cup baking soda and 1 cup vinegar directly into the toilet bowl. As it foams, scrub bowl with the toilet brush. Allow the mixture to stay in the toilet for as long as possible and watch it clean and whiten. (I have been told that this mixture will not disrupt the good bacteria in delicate onboard boat toilet systems.) Alcohol and water All non-porous surfaces: Mix 1/2 rubbing alcohol with 1/2 water in a spray bottle to disinfect surfaces, door handles, toilet seats, light switches, phones and anywhere crew put their hands on a regular basis. (This mix can also be used on windows.) Dish soap and water Marble and greasy stains: For marble, mix a drop of the least toxic dish soap you can find with water in a spray bottle and clean. The soap should be rinsed off using another bottle with just water and buffed dry with a soft cloth. For greasy stains on clothes or fabrics that can be washed, use a clear dish soap and let sit on stain. Wash as usual. Tea tree spray Air freshener: Instead of filling a room with the scent of a bad smell mixed with a chemical smell, get rid of the smell with tea tree oil. The best air freshner I have ever purchased is Kanberra Gel spray. There is no trace of the bad smell once the Kanberra Gel spray has been used. If you want to make your own, mix 1-2 cups vodka with 1-2 cups water and 10 drops tea tree oil in a spray bottle. Mix and spray. Angela Orecchio is a chief stew and certified health coach. This column was edited from entries in her blog, The Yachtie Glow (www.angelaorecchio. com), which offers tips for crew on how to be healthy, fit and happy on board. Comments are welcome at editorial@ the-triton.com.
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IN THE GALLEY: Culinary Waves
January 2015 C
Take a hint, treat the kids, cater needs, celebrate from the galley Chefs often are singled out on a charter or owner’s trip. It’s easy to be memorable when you give guests a style of food and service they aren’t accustomed to. And the food really stays with them. Who doesn’t have a favorite memory of a meal or dessert? It’s also easy for chefs to shine away from the food. Well, food always Culinary Waves the shines through, of Mary Beth course, but when Lawton Johnson we chefs put a little extra thought into what we do – that is, to do it with intention – our human side shows through. Time is limited for us chefs. Our schedule is crazy, and if there is anyone who doesn’t have time to go off the plan, it’s us. But many times, due to last-minute guest requests, we have to, especially when we want to impress. It is really the simple things that make you look like a star. So here are a few secrets to have up your sleeve so you can shine when the opportunity presents itself. 1. Listen, and take the hint. Did you just hear the missus say her husband
loves oysters? Did the boss just retell a star. a story of a favorite holiday pie? Take 4. Special is as special does. Carry those as hints as to what he might special food for the person who might enjoy to eat. be gluten intolerant, diabetic, or Have some fresh-shucked oysters eating carefully because of an illness. waiting for him when he comes aboard Whatever it is, make it or get it. You the next time, and watch his worries can’t be expected to prepare all meals take a back seat. with their dietary restriction in mind, 2. Kids are but if you provide people, too. Do you an option, they have kids coming will be grateful. When we chefs put a onboard? If so, little extra thought into It’s not hard to one surefire way to cook up a box of what we do – that is, look like a star is to gluten-free pasta to do it with intention make their favorite to have alongside cookie. Why not – our human side shows the crew’s regular devote a night to pasta. It shows that through. what they want you truly care. to eat (approved, 5. Finishing of course, by the touch. Work with parents or owners)? your chief stew to provide special-made 3. Crew have a say. Fix a meal each chocolates in gift bags for the guests week from one member’s hometown. upon departure, or perhaps leave them Think about it. To be in the Caribbean, in the room for them to discover earlier far from their family in New Zealand or in the trip. If the conditions are right, Australia, and be served a traditional offer a warm note, letting them know meal from home sure warms their you are happy to talk to them about heart. (This depends, of course, food. on whether they like the meal to 6. Celebrate celebrations. Is a couple begin with so be sure to ask what celebrating on board? Place a special their favorites from home are, write champagne in the room with some them down, and pull them out when fancy appetizers or midnight snacks you can.) They will remember your so they can celebrate without having kindness and you will look and feel like to come into the common areas of the
yacht. Yachts are for privacy. Offer to keep them fed in private. 7. Kindness on a tray. Offer breakfast in bed one morning for the person sleeping in. Whether it is the captain, the chief stew or the owner, prepare breakfast on a tray with flowers and have it delivered with a note: “Have a great start to your day, compliments of the chef.” 8. Plan ahead. Create a line on the yacht’s preference sheet (if you don’t already have it) to find out what each guest likes. I mean, really likes. If the sheet comes back incomplete, ask the charter agent to follow up and capture that. If that doesn’t work, ask a guest what another guest fancies. Find out what they really adore and try your best to make it for them while they are onboard. Remember, you are there to please, preparing the best food you can. While chefs are often the stars of a charter, it’s really about making those who eat your food feel like the star. If you can do that, then you’ll be the one to shine. Mary Beth Lawton Johnson is a certified executive pastry chef and Chef de Cuisine and has worked on yachts for more than 25 years. Comments on this column are welcome at editorial@thetriton.com.
C January 2015 IN THE GALLEY: Top Shelf
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Many flavors make a plate I like it when food is fun, when one plate containing an array of flavors can either work harmoniously in one bite or randomly paired, yielding countless flavorful bites. This month, instead of one recipe, I share multiple small recipes that combined can make a plate or separated can contribute flavors to multiple dishes on your menu.
Saffron pickled cauliflower and apricot salad Ingredients: 1 head cauliflower (cut into small florets) 1 cup water 1/2 cup vinegar 1 pinch saffron threads 1/4 cup salt 1 small bunch fresh oregano, tied 1/2 cup dried apricots, sliced thin
Prepare Combine all ingredients in a small pot with tight fitting lid and bring to a simmer. Simmer for 10 minutes. Remove from heat (with lid still on) and set aside for 45 minutes. Drain liquid and discard oregano. Refrigerate until needed.
Cilantro garlic oil
Ingredients 1 bunch cilantro 1 Tbsp sweet chili 1 Tbsp garlic, minced 1/3 cup apple cider vinegar 1 tsp cayenne pepper 2/3 cup canola oil Salt Prepare Combine all the ingredients in a food processor and process on high for 1 minute. Pour straight into a sieve atop a bowl to catch the oil. Let strain 10 minutes. Discard ingredients left in the sieve and refrigerate the oil in a squeeze bottle in the fridge. Pull from fridge 2 minutes before plating. Note: This oil can be served as a dipping sauce if you skip the sieving step. It pairs great with Indian-inspired flavors (such as samosas) or even spring rolls.
Whipped watermelon gelee:
Ingredients 1/2 small watermelon, blended and strained to yield 2 cups liquid (an extra ripe melon is preferred) 1 sleeve gelatin
I combined all these recipes and served them with pan-fried scallops, smoked beetroot and goat’s cheese feta as a starter. I hope you enjoy. 1/3 cup jarred jalapeño liquid, chilled 1 tsp kosher salt Prepare In a small bowl, pour the jalapeño liquid in, then sprinkle the gelatin over it and allow to sit for 5 minutes. While the gelatin blooms, pour the watermelon liquid and salt into a food processor. Add the gelatin to the watermelon mixture and process on high for 30 seconds. Check seasoning and then pour liquid into a Pyrex dish, cover and place in fridge until set, this should take at least an hour. A few minutes before plating, pull the gelatin out of the fridge and transfer to a mixing bowl, whisk gently but quickly for 30 seconds. Serve immediately.
Chorizo aioli
Ingredients 2 lbs chorizo sausage, cut in 1/2-inch slices 3 Tbsp vegetable oil 2 cloves garlic 1 lg egg yolk 2 tsp lemon juice 1/2 tsp Dijon mustard Prepare In a heavy-bottomed pan set on med-high heat, place the cut chorizo sausage and cook for about 20
minutes, rendering as much fat as you can from the sausage. Pour the fat into a measuring cup. You need ¼ cup. Either cook more sausage or top off with olive oil. (Use the cooked chorizo in another meal for guests or crew. It should be very crispy so use it to garnish a salad or serve with an hors d’oeuvres.) Allow the oil to cool to room temperature, and add the vegetable oil. In a food processor, combine all other ingredients and process on high for 20 seconds. Slow the blades and slowly drizzle the oil mixture in. Continue until the mixture has emulsified and takes on a mayonnaise-like appearance. Should the aioli begin to split, stop drizzling in the oil. Process/whisk the mixture for a minute, then resume adding the oil. Cover aioli and refrigerate until needed. Mark Godbeer, a culinary-trained chef from South Africa, has been professionally cooking for more than 11 years, 9 of which have been on yachts (chefmarkgodbeer.com). Comments on this recipe are welcome at editorial@thetriton.com.
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IN THE GALLEY: Crew Mess
SOS breakfast from an old Coastie Back in the 1970s, I served in the U.S. Coast Guard aboard the Columbia River Lightship. Basically, we were a 158-foot floating lighthouse anchored 8 miles off the mouth of the Columbia River. Transportation of the rotating crew (typically six weeks on, three weeks off ) entailed riding the self-righting 44-foot motor lifeboats from the Coast Guard’s international lifeboat school at Cape Disappointment. These lifeboat crews took great joy in giving the lightship crews an “exhilarating” ride across the
Columbia River Bar. Once onboard the lightship, we were greeted in the galley by breakfast, which we normally lost on the ride out to the lightship. In the United States, creamed beef on toast was commonly served to soldiers and sailors in the Armed Forces. In American military slang it is commonly referred to by the dysphemism “S*** On a Shingle” (SOS) made from ground beef or “Crap on a Raft” if made with dried, salted chip beef. It is the former that I present here in as it is more flavorful.
Capt. John Wampler’s tried-and-true recipe for creamed beef on toast is a standard served to soldiers and sailors in the U.S. Armed Forces.
Ingredients 1 1/2 pounds ground beef 1/2 medium onion, diced 4 cloves garlic, minced 2 Tbsp butter 1 Tbsp flour 1 1/2 cups milk 8 slices toast Salt and pepper Prepare Sauté beef, onions and garlic in skillet. Once thoroughly cooked, drain meat in a colander. In the same skillet over medium heat, make a roux by melting butter and then add flour, mixing until smooth. Continue stirring until the roux starts to turn slightly brown. Return meat to skillet and add
milk. Increase heat to mediumhigh and bring to a boil, stirring constantly to keep from scorching sauce in bottom of pan. Sauce will thicken as it cooks. Salt and pepper to taste. Serve on toast and garnish with dried basil or paprika. Capt. John Wampler has worked on yachts for more than 25 years. He’s created a repertoire of quick, tasty meals for crew to prepare for themselves to give the chef a break. Contact him through www. yachtaide.com. Comments on this column are welcome at editorial@the-triton.com.
January 2015 C
C10 January 2015 TRITON SURVEY: Plastic water bottles
Why do you provide water in bottles? Other 4% Safer, cleaner 14%
Why do you not provide water in bottles?
Requested 38%
Other 22%
25+ 12% Onboard water is fine 44%
Owners/guests forbid it 22%
The Triton
How many cases will you stock Do you have trouble storing for a week’s trip? bottled water?
Wasteful 11% Convenience 44%
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Yes 17% 6-12 37%
12-24 24%
No 31%
Somewhat 52%
1-6 27%
Owner’s request, convenience, safety are reasons for bottles water bottles, from page C1 maker without even thinking about where the water came from to make the ice. That doesn’t seem to concern them, but they wouldn’t drink it from a glass. … The water that comes from the filtration system is better than any bottled water. The crew drinks it, the owners drink it and we cook with it. We still keep bottled water so it’s available for convenience and for guests who don’t need to go through the explanation of the filtration system.” The close second reason – chosen by about 38 percent – was because the owner or guests demand it. “The owner requests specific water and there is no changing this,” said the captain of a yacht 120-140 feet. “He pays the bills.” “Some guests demand it but we always push our tap water, which is better than bottled water,” said the captain on a yacht 100-120 feet. “We have Spot Zero osmosis water. The boss doesn’t drink bottled water. Only some guests prefer it and it is more convenient on some rare occasions.
First thing I did when taking over as captain was buy water bottles for the crew and ban bottled water for the crew.” About 13.7 percent of our respondents said bottled water was safer and cleaner than other types of water. “We operate in Mexico; it’s definitely safer than tap water,” said the captain of a yacht 140-160 feet. “Have you ever looked inside an aluminum (especially aluminum) or other water tank onboard?” said the captain of a yacht 120-140 feet. “If so, you would never drink that crap.” Four of our respondents had “other” reasons for providing water in plastic bottles. Two just didn’t know. “The question has never been asked,” said the captain of a yacht 120140 feet that provides bottled water to crew and guests. “It beats me,” said the captain of a yacht more than 220 feet. “It’s a waste of resources in most cases. Desal water is as good as the average bottled water.” “The water supply onboard provides drinking water that has been treated
onboard,” said the captain of a yacht 180-200 feet. “I encourage the crew to use this supply as it is perfectly fine to drink. However, just to avoid legal issues should someone be sick due to drinking the water, we do have bottled water available for those who chose to use it.” “It’s the least expensive way to provide clean water,” said the captain of a yacht less than 80 feet that provides bottled water to both crew and guests. “Our watermaker provides better water than most bottled, but also costs more, considering the life of the unit and energy required.“ We asked the small group who do not carry bottled water Why do you not offer bottled water? The main reason – chosen by 44 percent of respondents – is because the onboard water is just as good or better than bottled. “We make water daily, using reusable water bottles,” said the deckhand of a yacht 140-160 feet. Nearly a quarter said it’s because the owner or guests forbid it. “Owner had a water purifier
installed with gas bottle,” said the chef of a yacht 120-140 feet. “Crew use a reusable drink bottle and we use jugs for fizzy and non-fizzy water for owner and guests. Everybody loves it.” Just one respondent noted that it’s because it’s wasteful; none said it was because of its cost. In an effort to get a sense of the magnitude of bottled water use, we asked those who provide water bottles How many bottles per person, would you say? More than half (52.7 percent) said people took about a handful of bottles a day, and a third more said just one or two. Those numbers sort of supported the results from the previous questions, that although bottled water is provided, not as many as might be expected are consumed. (Certainly not the requisite “eight glasses of water per day” that many diets proclaim.) With that number in mind, we asked When provisioning for a week-long trip with the owner and/or guests, how many cases would you estimate
See water bottles, page C11
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TRITON SURVEY: Plastic water bottles
January 2015 C11
Comments: Yachts can set precedence and save cash We asked captains and crew if the use of bottled water on yachts should change. About half had an idea. l
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Definitely should change, and it’s the captains responsibility to make that change. As someone who works on the ocean every day, how does seeing something plastic float in the ocean not make you sick to your stomach and want to help in any way you can? l
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It is unreasonable for crew to spend the owners money to consume a resource that comes out of the tap for free. Bottled water is a wasteful convenience of the spoiled and pampered. l
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Add chilled water dispensers througt the yacht and even promote this as a build standard feature. Market it for yacht builders to show they are environmentally conscious. If there is a crew following/movement, then yacht builders would meet the demands for the publicity. l
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Captains and crew should definitely be the lead in reducing their use. Owners and guests will accept the
good, logical reasoning behind the reduction in use of plastic bottles if you make the effort. l
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It is up to the crew to help conserve. Owners will do as they please, but crew can make a difference. l
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We provide hard plastic refillable bottles for all crew. Because that’s the standard on board, there’s no argument or complaint about it. Once crew get in the habit, it totally makes sense. l
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With the current technology available, water bottles are no longer needed. Unfortunately, water bottles are still asked for by guests out of habit and maybe fear. They do not know if the water is safe to drink. It is up to us to educate the owner and guests. l
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Bottled water is too convenient. We have point-of-use charcoal water filters that all persons on board drink from. For less than $75, any competent engineer can install one in 30 minutes. l
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We work on the ocean, and every year I see more and more plastic bottles floating in. It is our responsibility to
manage our waste, not to mention the thousands of dollars we spend a year for plastic water bottles and garbage bags to dispose of them. l
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Yes, the beauty of the ocean is what calls to many. Let’s work to keep it clean and safe and free of plastic. l
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I remember going to Asia in the early 1990s, seeing bottled water and thinking how strange. But no one could drink the tap water as it would make you sick. I can see why bottled water has become a trend and the preferred method of taking water. Also, the younger generations expect water all day. Young adults and most crew expect a good steady supply of bottled water. Good or bad, it will be hard to change the trend. l
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People are lazy; it is easier to twist off a cap then get a glass, fill it, wash it, and put it away. l
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It has become habit, and has only more recently come to light the impact water bottles have on the environment. Most water bottles
can easily be crumpled into smaller pieces which allows them to be stored more efficiently. We run two garbage receptacles, one for recycle, the other for trash. I would guesstimate that we recycle 2-3 times as much as goes in the trash. We are based in the Pacific Northwest and recycling is well known and practiced here. l
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Funny that the water from watermakers is probably as clean or cleaner than the bottled water but no one drinks it. I think boats could better inform guests of this fact and sell the quality of water the boat makes and also sell the environmental impact that has on reducing (in a small way) the amount of plastic waste generated by guests and crew. l
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The culture is hard to change. Bottled water is way too handy. But we must keep reminding the crew and passengers about the use and disposal of the bottles and encourage using reusable bottles. The problem in boats is the water is not the best being stored in tanks. But with proper filtration one cannot tell the difference between the two.
Plastic bottles fill designated spaces as well as extra storage spots water bottles, from page C10 you stock? We were surprised to discover that the numbers here were more evenly split, resulting in more bottles being purchased and stocked than appear to actually be used. Slightly more than a third said 6-12 cases; slightly more than a quarter said 1-6; and slightly less than a quarter said 12-24. Nearly 12 percent
of respondents stock 25 cases or more for a week’s trip. We looked at those numbers more closely to match those provisions with yacht size and discovered exactly what we expected: as vessels got larger (and presumably carried more crew and guests) the number of cases they provisioned grew larger. The bulk of our respondents are on yachts 160 feet and less.
Yet about half of the yachts that provision 25 cases or more water were 120-140 feet. Given that the bulk of our respondents tend to fall in the middle range of yacht sizes, we asked Do you have a problem storing bottled water and other single-serve beverages? More than half said “Somewhat. We have adequate storage but end up
putting cases of water wherever we can.” “It’s the same old story,” said the captain of a yacht 100-120 feet. “You have designated areas to store but those get filled up easily. Then you start stashing bottled water wherever you can on the boat.” About 31 percent more said “No. We
See water bottles, page C12
C12 January 2015 TRITON SURVEY: Plastic water bottles
Do you recycle the empties?
Chief stew 3% Captain 11%
Always 13% Rarely 43%
No 17%
Who decided to carry bottled water?
Owner 28%
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How do you feel about water served in plastic bottles?
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Has the yacht ever tried an alternative?
Prefer it 6% Hate it 22% Group decision 58%
Usually 27%
OK 40%
Bothers me 32%
Yes, but didn’t work 26%
Yes, works well 44%
No 30%
Buying, loading, transporting and recycling challenge crew water bottles, from page C11 have dedicated space for beverages.” “If crew use was included, it would be a huge pallet of water bottles, like you see so many yachts packing away,” said the captain of a yacht 120-140 feet. “But yacht owners still specify Fiji water. If they had ever traveled to Suva, where it is bottled, they would never drink it again. Plus, each bottle of Fiji has to travel 9,000 miles just to get to the store shelves. Lots of diesel for one bottle.” Just 17 percent said they have trouble finding space to store it. “It’s a ton of work for the crew,” said the captain of a yacht 80-100 feet. “Shopping, transporting, and loading dock carts, loading the boat and stowing it, repeatedly. It gets to feeling ridiculous when we have perfectly good water aboard.” In addition to stocking bottles, many yachts struggle with what to do with the plastic when the water is gone, so we asked Do you recycle the empties? The largest group – 43 percent – said rarely, that recycling containers aren’t usually available where they cruise. “Very few ports of call have designated recycle areas on the dock,” said the captain of a yacht 100-120 feet. “Everybody complains about the separation of trash in Nantucket. I think it is a great idea to help toward recycling and keeping a community clean. It’s amazing how effective it is on a island like that where they have to worry about dumps and landfills. The world would be a much cleaner place if everywhere was like that.” Slightly more than a quarter usually do, storing at least some of them until they can find a recycle bin. “I come from California, where nearly everyone – individuals, cities, and nearly all businesses – pushes recycling,” said the captain of a yacht 80-100 feet. “It is frustrating to see how little it is done elsewhere when we have found it so easy to do.” Seventeen percent said no, they don’t recycle. Almost 13 percent said
they always recycle. (About half of them were on yachts smaller than 80 feet.) One of the biggest complaints we hear from captains and crew as it relates to water bottles (other than finding room to store them all) is that the drinker rarely finishes the water, so half-empty bottles are left lying around all over the boat. We wondered if that anecdote played out among our respondents, so we asked Do you find that you dispose of half-drunk bottles? Almost two-thirds say Yes, this happens all the time. “This is one of the reasons we convinced the owners to use them as little as possible,” said the captain of a
“It’s a total waste of money,” said the captain of a yacht 120-140 feet. “If the people drinking the bottled water were paying for it, you would never find a half-empty bottle laying around.” Some captains have tried different things to minimize that waste. “I have taped a Sharpie to the beverage fridge to mark water bottles with the name of the owner to try to prevent the half bottles of water,” said the captain of a yacht 100-120 feet. “We’ve started using the smaller bottles,” said the captain of a yacht less than 80 feet. “Crew labels their individual bottles with their initials; they get in trouble for leaving half-empties,” said the captain of a yacht 80-100 feet in yachting more than 30 years. “Guests are the problem. Once I got pissed off at the extensive number of halffull bottles (no intention to finish) left lying around by owners and guests over the course of many days. We were anchored in the islands and were shortly going to run out of bottles, so when they couldn’t see me, I poured the halfReusable plastic water bottles using filtered tap water drunk ones into are an option for many yachts to prevent managing each other to fill recycles. PHOTO/DORIE COX them, put the cap on, and put them back in the cooler. yacht 100-120 feet. “We hate the waste Not proud of that, but upset at the involved and the trash it creates.” inconsideration and the waste.” “My biggest pet peeve,” said the About 22.8 percent said they captain of a yacht 120-140 feet. “I sometimes have to deal with half-drunk usually pour them into the hot water bottles, but not often. kettle. It gets boiled and kills all the Just 14 percent said their crew and backwash germs. I’ve been doing it for guests usually finish their water. years and no one has ever gotten sick.” “When we do have half bottles, we
use it for the coffee machine,” said the captain of a yacht 120-140 feet where crew and guests all drink bottled water. Several other respondents noted that they, too, recycle half-empty bottles for the iron, to water plants, and for the dog to drink. We were curious to learn if stocking bottled water was a crew decision so we asked Who decided to carry bottled water? More than 57 percent said it was a mutual decision by several parties. “I won’t drink out of the boat tank, the crew won’t and the owners seem to follow along,” said the captain of a yacht 80-100 feet. “I only had to tell them once, show them the color of our filter after a week …” “A lot of the time, it is not discussed at all,” said the captain of a yacht 80100 feet. “If captains would bring it up with owners, they may be very open to a better, less wasteful plan. Most don’t bother to ask, and just assume the owners/guests demand cases of bottled water, instead of a better method.” “I’ve been in yachting for eight years,” said the bosun on a yacht 100120 feet. “Three times, I’ve worked with the captain and vessel owner to install an RO system onboard and use carafes for turndowns. We have a limited supply of [plastic] water bottles onboard, but most guests and crew are aware of the environmental issues and are thrilled to have an alternative. I’m always stunned by the many people I meet who are oblivious to this issue or have told me small efforts don’t matter as yachting destroys the oceans anyway. It’s a soap box issue for me.” The bulk of the rest – 28.3 percent – said it was decided by the owner. “We now only supply bottles for guests,” said the captain of a yacht 140-160 feet. “This was my decision as captain. It was amazing how many plastic bottles we would throw away daily. We now have cut our garbage disposal in half.” The captain decided in 10.9 percent of cases; the chief stew about 3 percent See water bottles, page C13
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TRITON SURVEY: Plastic water bottles
Filtration, dedicated tank add to tap water use water bottles, from page C12 of the time. When we asked those who don’t offer bottles Who decided not to carry bottled water? , it was an even split between the owner, the captain and a group decision. Confident that convenience was a main reason for bottled water onboard, we asked Would you ever drink water created from your watermaker? Almost all our respondents – 91.7 percent – said they would, even if they don’t. “I try to convince crew but it is easier to grab a bottle,” said the captain of a yacht 120-140 feet where both crew and guests are offered bottled water. “Sometimes I drink out of the tap because it is filtered water, but bottles of water are a lot more convenient than carrying around a cup on a boat that can be spilled easily,” said the captain of a yacht 100-120 feet where both crew and guests drink bottled water. “I think that the water (generally speaking) provided by the watermaker is superior to the water provided in bottles,” said the captain of a yacht less than 80 feet that provides bottled water for crew and guests. “We have a very clean water tank. Upon dispensing water, we run it through a secondary carbon filter anyway.” This question generated the most write-in comments of any of this month’s questions, which perhaps indicates it is a sensitive issue for many yacht captains and crew. “It’s about time this topic got brought up,” said the captain of a yacht less than 80 feet. “Thank you.” “We have dedicated drinking water spigots that supply purified water that is run through military-spec filters at several locations around the yacht,” said the captain of a yacht 120-140 feet that provides bottled water only for guests. “These are available for cooking, ice makers and filling personal water bottles for the crew.” Several respondents noted that, while they will drink water made onboard, it ought to be treated somehow first. “Firstly, I had the water tank cleaned and coated with a food grade silicon coating,” said the captain of a yacht 100-120 feet that provides water bottles only for guests. “We run a UV filter then additional filtration systems directly to a single dedicated tap in the galley for crew drinking water. We also use this water for carafes during service for the owner and guests.” “Yes, but it must go through a rehardener as RO water is very low on minerals,” said the engineer of a yacht 120-140 feet. “Very soft water pulls minerals from the body as it tries to balance itself. Most RO systems have a rehardener to prevent pitting of the
storage tanks.” “But it needs to have the minerals and fluoride added,” said the captain of a yacht more than 220 feet that provides bottled water to the owner and guests only. “You just need to replenish your body minerals,” said the captain of a yacht 120-140 feet. “I make sure to take a multi-vitamin daily.” “We need a better filtration system for RO water,” said the captain of a yacht 80-100 feet, “like a dedicated charcoal filter and UV treatment, with dedicated spigots to dispense it.”
“Only if the system is set up with filters, etc., for supplying drinking water,” said the captain of a yacht 140160 feet. “You really need a dedicated tank.” Among those who wouldn’t drink onboard water, several noted it’s because the yacht doesn’t have a watermaker. We asked all our respondents this month How do you personally feel about water served in plastic bottles?
See water bottles, page C14
January 2015 C13
Does anyone drink water from the watermakers? Some crew; not owners/ guests 11% All crew; not owners/ guests 17% No one 20%
All do 28%
Some crew; some owners/ guests 24%
C14 January 2015 TRITON SURVEY: Plastic water bottles
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Plastic bottles convenient for guests, safe in foreign ports water bottles, from page C13 The largest group – 40 percent – said they are OK with it. “Because I recycle everything,” said the captain of a yacht 80-100 feet. “When we’re in the Bahamas, I bring everything back to be recycled in the states.” “Easier to refrigerate, stock tenders and coolers,” said the captain of a yacht 80-100 feet. “Easier for guests leaving vessel on trips ashore.” “I’m neutral,” said the captain of a yacht 80-100 feet. “I like it due to the fact that it’s convenient to keep from spilling as well as easy to refill and reuse. I won’t actively search for a bottle versus just getting a glass of water.” “I don’t mind if it’s for guests but it
bugs me when I see crew pouring out the unused portions,” said the first officer of a yacht 120-140 feet that provides water only to guests. About a third said it bothers them, but there didn’t seem to be many feasible alternatives. “Should not have to, do have to … can’t change that,” said the captain of a yacht 80-100 feet that provides bottled water to crew and guests. “Not really necessary, but I live with it,” said the captain of a yacht 120-140 feet. “It keeps the boss and guests happy. They want to feel special.” Twenty-two percent said they hate it. “Due to the environmental impact and also the ingestion of PCBs,” said the captain of a yacht 180-200 feet. “We never used to drink it,” said the captain of a yacht 180-200 feet. “We
treated water where it was necessary and just drank it out of the tap where it was fine to drink. If you are in a very remote area and staying ashore, sure, you should be cautious. But there is no reason why a modern yacht would not be able to produce drinking water and maintain the equipment. There is nothing new about this technology. Water is tested for quality every year or six months. The water system gets hyper-chlorinated every few months; filters, uv tubes, etc., get regularly maintained. No big deal, and it is so much better for the environment as well as saving some money.” Just 6 percent said they prefer it. We were curious to know Has the yacht ever tried an alternative such as hard-sided, reusable drinking bottles for the crew?
Seventy percent have tried something, and more often than not, it works. “We do this with our charter guests as well as crew and put a name on each guests bottle and keep them topped up with cold/cool water while they’re aboard,” said the captain of a yacht less than 80 feet. “Most actually seem to prefer it due to being environmentally conscientious.” “There are other alternatives to getting drinkable water on board besides a watermaker, which makes water at about 140 ppm (parts per million) on average,” said the captain of a yacht 80-100 feet. “Bottled water is about 40-60 ppm. I’ve had a Spot Zero machine on the last five yachts I’ve run, which takes dock water through an RO process. The end result is about 4 ppm, which is better than any water you buy off the shelf. Everyone gets a hard, reusable water bottle or plastic cup to drink out of. No more throw-away bottles.” “On my last boat we installed a R/O unit and eliminated bottle water for the crew,” said the captain of a yacht 140160 feet. “We no longer supply store-bought water bottles for the crew,” said the captain of a yacht 120-140 feet. “We have Brita jugs that are refilled from the tap or we drink straight from the tap. All crew have their own hard-sided water bottle to refill. We have reduced plastic waste (especially in places where there are no recycling bins present), the storage factor has been reduced as has the cost of constantly shopping for flats of water for the crew. And no more halfempty bottles without a name.” “It works to some extent,” said the captain of a yacht 80-100 feet. “Keeping them clean is a problem.” But for 26 percent of our respondents, an alternative to bottled water didn’t work. “Had crew bottles and everybody agreed, but it lasted two weeks,” said the captain of a yacht 120-140 feet. “Some crew take to it, others don’t,” said the engineer of a yacht 120-140 feet. “I have had them bought for crew and the results are mixed,” said the captain of a yacht 120-140 feet. Still, 30 percent haven’t tried an alternative. “No, the owner refuses,” said the captain of a yacht less than 80 feet. “But on my next boat, I will not use water bottles.” Lucy Chabot Reed is editor of The Triton. Comments on this survey are welcome at lucy@the-triton.com. We conduct our monthly surveys online. All captains and crew members are welcome to participate. If you haven’t been invited to take our surveys and would like to be, e-mail lucy@the-triton. com to be added.
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INTERIOR: Stew Cues
Flip negative trait to a positive, give a compliment for a change STEW CUES, from page C1
positive trait (the chief stew has a great eye for detail). you’ve been to Monaco dozens of times, 4. Gratitude requires humility, which you don’t see and enjoy the beauty the dictionary defines as “modest and anymore. Instead, you complain about respectful”. Explore the many spaces how expensive the drinks are at Stars where this fits in your life. ’N’ Bars. 5. Give at least one compliment a When you’ve been to the Bahamas day. It can be to a person, or it can be several seasons in a row, the sense of to ask another person to share your anticipation is replaced with a sense appreciation of something else with of irritation; you don’t look forward to you. “I love how beautiful the sunset is being stuck in some isolated spot with today, don’t you?” nothing to do but snorkel and sunbathe 6. When you find yourself in a bad and read. situation, ask what you can learn The real sign that we have grown from it. When you look back on that ungrateful comes when we dread a visit stressful charter when it’s all over and from the owner; I don’t think I need to the emotions are gone, what will you elaborate here. have learned from it? What will you be As senior crew members and grateful for? mentors to younger 7. Vow not to crew it’s important complain, criticize The new year is the to teach by example. or gossip for three Senior crew have perfect time to think days. If you slip, the responsibility about things we’d like rally your willpower to demonstrate and keep going. If to do better moving thankfulness every you make it, stretch day. forward. Senior crew it into four days, a For some people, week, or a month. are in a position to it takes a lot of effort Notice how much inspire and influence to notice the good time and energy you around them – the younger crew every waste on negative colors of the sunset, day. Instilling routines thoughts and the skilled people actions. of gratitude is a great who keep us safe 8. Become place to start. and secure, the fresh involved in a cause food provided and that is important prepared for us daily. to you. Whether They have developed a habit of whining you donate time, money or talent, you and just prefer to complain. They will gain greater appreciation for the would rather be right than be happy, it organization and it will value you, too. seems. The new year is the perfect time Gratitude puts things in perspective. to think about things we’d like to do When you see the good as well as better moving forward. Senior crew are the bad, it makes it more difficult to in a position to inspire and influence complain. younger crew every day. Instilling The start of a new year is the perfect routines of gratitude is a great place to excuse to make a change for the better. start. One way to change the world is to It’s not always easy to help crew stop taking things for granted and reform their habits, but by doing the develop habits of gratitude. Grateful hard work necessary to help crew people look around and realize how transform into mature, positive, selfmuch they have that many people do motivating professionals, we advance not. the goal of creating a more innovative Grateful people notice what others and dynamic team. do for them and recognize the effort The impact this has on younger crew involved. Grateful people are more is priceless. polite and pleasant to be around. In the words of Oprah Winfrey, Here are eight ways to challenge cheers to a New Year and another a sense of entitlement and cultivate chance for us to get it right. gratitude, from Unstuck (www.unstuck. com/gratitude.html) Alene Keenan has been a megayacht 1. Notice your day-to-day world from stew for more than 20 years. She teaches at MPT in Ft. Lauderdale and offers a point of gratitude and be amazed at interior crew training through her all that we take for granted every day. company, Yacht Stew Solutions (www. 2. Keep a gratitude journal. Notice yachtstewsolutions.com). Download one thing every day to be grateful for, her book, The Yacht Service Bible: The and write it down. Service Manual for Every Yacht, on her 3. If you identify something or site or amazon.com. Comments on this someone with a negative trait (maybe column are welcome at editorial@thethe chief stew is micromanaging you triton.com. again), switch it in your mind into a
January 2015 C15
C16 January 2015 PUZZLES
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SUDOKUS CALM
STORMY
Try these puzzles based on numbers. There is only one rule for the number puzzles: Every row, every column and every 3x3 box must contain the digits 1 through 9 only once. Don’t worry, you don’t need arithmetic. Nothing has to add up to anything else. All you need is reasoning and logic.
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C18 January 2015 BUSINESS CARD ADVERTISERS
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C20 January 2015 XXXXXXXXXX
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