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Fun, efficiency are equally key
WORLDWIDE CHANDLERY FULFILLMENT FROM THE MEGAYACHT SPECIALISTS.
BIG FISH, from previous page said he’s excited by the destinations they have seen and by the ones still to see. “I like food that is local,” he said. “It doesn’t make sense to fly food half way around the world.” Big Fish also has a registered nurse. Ann McComb, currently a fill-in for the regular medic, came on in Tahiti and for the trip to Ft. Lauderdale, for about eight weeks. And it’s a good thing as one crew member needed treatment from the bends after a diving excursion. McComb was able to stabilize the crew member until the yacht reached a hyperbaric chamber in the Galapagos Islands. Not only is having fun a goal, so is ease of operation. Stew Cath Carlsen pointed that out with the wrinkle-free linens in the staterooms. Not only do they not require ironing, but “they smell and feel more natural, what guests want,” she said. “This allows for more time for services and looking after guests,” she said. And more time to spend with the owner, too. When Beattie and his guests crossed the equator, crew was allowed to tie them to the rails and cover them with pretty much anything they could get their hands on, including toothpaste, spaghetti, and syrup. Once cleaned
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GETTING LOCAL: Chef John Tubby is looking forward to shopping locally for provisions in all the far-out places Big Fish will go.
off with the fire hose, however, it was Beattie’s time to return the favor. “Having an owner who is a little enigmatic adds to the adventure,” Sunshine said. Tom Serio is a freelance writer and photographer. Comments are welcome at editorial@the-triton.com.
THE HARD WAY: Big FIsh is making a circumnavigation via Earth’s two polar regions, Antactica after the show and the Northeast Passage next summer.