Im from South Africa, This will be my first time as a Yachtie, scared as sh*t but also very positive and excited!!!! I will be leaving for Antibes in April.If there is anyone that can give me some tips or info, it will be helpfull.thanx!!!Excited to meet new people and seeing the world. Piece* > more

     Opening on January 3rd, 2012, m/y Cafe has emerged onto the landscape at Rybovich marina offering another potentially great, "greeting, meeting and eating spot not just for the captains and crews but for the contractors, sub-contractors, management, and administrative staff located in Palm Beach, some refer to as the new Ft. Lauderdale.  Rybovich marina offers some unique ameneties for its transient and somewhat permanent yachties and staff.  Without appointment you will not get through the gates if you are trying to do your dockwalking strut however, even if you are out just to sample the cafe.  Palm beach is certainly > more

     This season, all over the globe is slooooooooooooooooooow, primarily it seems for chefs!  My sources tell me that the stew/cook is taking over the scene in mega force.  Leading me to my question; "Does a culinary degree from an accredited, recognized school even matter any more in obtaining a position on board?"  What is your take on this issue?  It is evident in many of the advertisements this season from not only the recognized agencies but from the seemingly endless pop up agencies on facebook, which btw is the new forum for securing work.  Are the days of dockwalking > more

  Hey all, I Just thought I would add 3 years on from my last post about the yacht week! They have made a great product that now has a music video to accompany many many other professional videos about any week spent with TYW. Bringing new exciting organised adventure to the "charter world". Leave that superyacht for a week this summer and enjoy what the average young professional gets to do every Summer.     Video here http://www.youtube.com/watch?v=MwrOFGxvMgY&feature=watch_response www.theyachtweek.com   http://www.marineandoutdoorclothing.co.uk/  > more

www.i-sailor.com   > more

Bending and breaking the rules depends on who knows, who cares and who has the authority to interpret and then enforce the laws if they have been broken.   So what’s all the fuss about people arriving with a yacht and leaving with the same yacht? I would say absolutely none! I’ve work on yachts all over Europe, the Asia Pacific Rim, the Americas, the Caribbean and have plenty of stamps to prove I was there for a few months and then left for the next port of call.   Having said that things can get sticky when people fly to yachting > more

Entry Level Stewardess looking for work! What constitues "entry level"? New to yachting I assume not land experience. Got years of that. So I did a new site to hopefully help the process. Anyway, thanks for looking! www.debbiegundelach.webs.com   > more

After almost 2years of being back in South Africa I have realized that there is nothing else in life that I'd love doing more than being a yachtie. I have decided to get back into the industry and have the life that i had a few years ago, the one that i absolutely fell inlove with. I am looking to start work end of April, early May this year so if there is anyone out there that needs the help of a fun, reliable stewardess, I would love to help out and be a part of a team again. My > more

      Hello all you wonderful yacht chefs doing the deed and making the feed!!! I have three nice appetizers here for you to try.  Relatively simple, fun to make and many ways to create, re-create, inspire and present.  The Cashew Chicken Spring Roll is a crunchy way  to add fun crouton style crunch to an Asian salad.  Here is a great recipe to try! CASHEW CHICKEN SPRING ROLLS & SAKESOYAKI SAUCE (One of my Signature Sauces) Ingredients- Cashews-roasted-unsalted, Wonton Wrappers, Carrots, Chinese Cabbage, Red Cabbage, Red Pepper Julienne Fine, (Optional add Nori strips), Mai Fun Noodle rehydrated, Fish Sauce, Bean > more

     Some really easy to acquire or make and store items can make the difference between an ordinary chef and a supurb resourceful chef.  Creativity is king and having these following items available are a great way to keep your range of resources plentiful.  Flour torillas, wonton wrappers, pasta wrappers, frozen pasta dough, puff pastry dough, various types of cookie doughs, mix up dry goods for baking cakes in large ziplocs and lable them and include what else you will need to complete the package.  Also, making bread and pizza dough ahead of time will really open up your range > more