Looking to throw a little wrinkle into the typical yachting holiday in the Western Mediterranean? Our charter department put their heads together and came up with 5 cool things to do to make your next yachting holiday a truly unique experience.
The French island of Corsica is often overlooked by charterers who spend most of their time exploring nearby Sardinia. Corsica is downright beautiful, with a colorful history and unique culture and atmosphere. You’ll find an eclectic mix of old world charm infused with modern French style.
For a truly gourmet French food experience, visit Le Grand Hotel de Cala Rossa. The elegant décor, stunning ocean views and private jetty make this a fantastic destination for a late afternoon lunch. The seasonal creations of chef Pascal Cayeux, rival the finest fare in mainland France. Pascla creates gourmet twists on traditional fare, with vegetables and herbs from the kitchen’s own garden.
The interest in a Balearic Island yacht charter experience continues to grow each summer, as more yachts secure the required Spanish charter licenses to explore Ibiza, Mallorca and Menorca. While the nightclubs of Ibiza have their own appeal, the idea of a pristine beach sounds pretty food as well.
Take for example the beach at Cala Marcella. You’ll need your yacht’s tender to get there as this beach is only accessible by boat (lucky you). On most weekdays, you can almost be sure to find a quiet spot on the white sands of Cala Marcella [Tip: avoid the weekend, as crowds of local boaters invade this idyllic cove]. If you feel adventurous, bring a pair of walking shoes ashore, as there is a walking route that you can hike to the neighboring beach of Macaraletta. Here, you can walk to the top of the cliff and experience some of the best ocean views in all of the Balearic islands.
At the base of the 110 meter high cliffs of Cappo Caccia, along the northwest corner of Sardinia, lies the entrance to the Grotto de Neptuno – a stalactite-filled cavern and saltwater lake. Land-based visitors can enter by climbing down 654 steps from the top of the cliff to explore the underground grotto. You on the other hand, can simply have your captain nose your yacht into the entrance of the caves!
For snorkelers and divers, the adventure gets deeper at the nearby Nereo Cave, considered the biggest marine cave in the Western Mediterranean. With 10 entrances, arches and tunnels, novices can snorkel in waist high water while experienced/certified divers can dive down to depths of 35 meters.
You’ve missed this event for this year, but it’s never too early to plan your 2017 summer charter. Every June 16, on the eve of the feast day of Saint Ranieri, the city of Pisa is aglow with 70,000 “lumini” (candles in glass containers). The reflection along the Arno river is mesmerizing. It’s a peaceful, tranquil setting and the warmth of the Pisa residents will touch your heart. If this doesn’t remind you how the superyacht experience allows you to embrace diverse cultures, nothing will!
Just off the coast of Cannes, in the South of France, lies the small island of Saint Honorat. Here, visitors will find a very unusual vineyard. It has 8 hectares of vines cared for entirely by the monks of the Abbey of Lerins. The monks tend to every aspect of winemaking. For instance, from planting the vineyard, to harvesting the grapes. Additionally, to making and bottling the wine.
Truly unique vintages found nowhere else, we recommend the Saint Cyprien Viognier with a seasonal Mediterranean meal served by the monks in their own restaurant. After dinner, you can finish the day with a tasting of the fruit liqueurs as you enjoy the company of the monks and their staff, in this peaceful Monastic enclave.
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In conclusion, 1-800 Yacht Charters offers summer itineraries from the Côte d’Azur to the ancient islands of Greece. For a sampling of our luxury yachts, visit our interactive website at 1800yachtcharters.com.
This entry was posted in Educational Destinations and tagged wine tasting, culinary delights, Cala Marcella beach, gourmet food, Le Grand Hotel de Cala Rossa, foodies, Cappo Caccia, Sardinia yacht charter, Grotto de Neptuno, Corsica, Blue Marino Underwater Caves, Menorca, Nereo Cave, Sardinia, Mallorca, Pisa, Western Mediterranean, Cannes, Epicurian - Culinary, Yacht charter Cannes
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Travel is a way of life for Chef Jorge Valderrama. He holds culinary diplomas from schools in Santiago and Lima, Peru. His career is punctuated by working and training in diverse destinations. For instance,
However, he never forgets he is from Peru. Jorge has a great interest in Peruvian and Latin American cuisine.
“I feel very identified with Latin American cuisines, and always enjoy sharing the flavors and memories of my past.” Jorge Valderrama
Now, Jorge is the chef onboard Bali yacht charter vessel DUNIA BARU. This is a wooden 51 meter motor-sailor built in 2014. It is designed in the traditional Indonesian Phinisi style. Accordingly, Phinisi yachts are wide and stable for cruising in comfort. This wooden superyacht accommodates 14 guests in 7 spacious and well-appointed staterooms.
Jorge is proud to incorporate locally-sourced Balinese foods into his menus.
“When cooking I always prioritize using the best and freshest product available. This enables me to create a diverse and creative menu while catering towards guests’ preferences.”
We present his recipe for Bali-inspired Tiramisu, as an illustration of Jorge’s talents.
“This is a simple tiramisu recipe which I’ve modified using some local ingredients from Bali’s markets. The use of palm sugar adds a toffee like flavor which blends very well with the coffee and creamy cheese mix.”
200 gram package lady finger biscuits
2 tbsp. bitter cocoa powder
2 cups strong brewed balinese coffee (Balikopi)
Two tablespoons coconut arak
2 tbsp. coconut sugar
1 cup mascarpone cheese
¾ cup cream cheese
½ cup palm sugar, shaved and dissolved in ½ cup of boiling water until thick.
Whisk together mascarpone and cream cheese. Keep whisking and slowly add the thick palm sugar syrup until the mix is smooth. Keep mix in the fridge.
Mix all soak ingredients and keep aside.
Lay down lady fingers on a baking tray until creating an even layer.
Spoon the soak mix on the lady fingers until evenly soaked but not too much to avoid breaking.
Add:
A thick layer of the filling
Another layer of lady fingers and repeat the soaking process
The rest of the filling on top
Sprinkle cocao powder on top and keep in the fridge for 3 hours before serving.
Plate and ENJOY!!!
The Superyacht Experience™ (created by 1-800 Yacht Charters) includes wonderful meals, prepared by talented chefs, using fresh, local ingredients wherever possible…
This entry was posted in Yacht Charter Educational and tagged superyacht chef, Dunia Baru, Phinisi yachts, Jorge Valderrama, wooden sailing yacht, plate it, the superyacht experience, tiramisu recipe, foodies, Peruvian chef, gourmet chef
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We present educational and fun information. This blog is written by a superyacht Stew (stewardess). Great tips on dining etiquette on a yacht charter.
by Alene Keenan (blog style edited by 1800yachtcharters)
When I have had the pleasure of having a meal with the crew while training on board a yacht, I often find non-U.S. crew staring at me while I eat. I understand that they are trying to figure out what I am doing. There are various styles of using cutlery. The European, or Continental, style and the American style are quite different.
In the Continental style, what is picked up with the left hand stays in the left hand, and what is picked up in the right hand stays in the right hand. Etiquette varies between countries as to where the hands go when cutlery is not in use.
In the American style, diners switch the fork from the left to the right hand after cutting, and the left hand rests in the lap. While each style is correct for the culture it belongs to, using your knife and fork in a certain way may innocently cause offense to other diners.
The earliest method of eating was with the hands, of course. Knives came along as one of man’s earliest tools and were used more as weapons for hunting than implements for eating. Spoons probably came next, fashioned from shells, horns, or carved wood, with a stick attached for a longer reach.
In the Middle Ages, cutlery was not provided for dinner guests. Knives and spoons were part of a traveler’s kit that the wealthy used as much to impress as for practical reasons. Most common people still ate with their hands, using dried pieces of bread called “trenchers” to push their food. Some men ate with their personal knives, using two knives to stab and slice their food.
Forks made from twigs were used to remove meat from boiling pots, but the fork as a utensil was not common. God had provided natural utensils – the hands – and it was seen as an insult to use a fork. In 1004, a Greek princess was married to the son of the Doge in Venice. She brought a case of golden forks with her and shocked the guests at the wedding when she used one. Her death from the plague soon after was considered by many to be God’s vengeance.
Catherine de Medici promoted them when she brought forks from Italy for her marriage to the future Henry II. Over time, forks became more common, but they had only two tines and didn’t work very well. Eventually, they became more curved, and third and fourth tines were added for better functionality.
According to a familytreemagazine.com article by David A Fryxell on Dec. 22, 2010, it was a change in the knife that laid forks at every place setting, and forever divided how Europeans and Americans eat. Apparently, the French Cardinal Richelieu had visitors’ knives ground down because the habit of picking the teeth with a knife disgusted him. And in the court of King Louis XIV, pointed knives were banned from the table to prevent dinnertime fights (Game of Thrones, anyone?). Since rounded knives were useless for spearing food, forks replaced them in the left hand.
Fryxell goes on to say that forks were not readily available when these innovative new knives reached the American colonies, so Americans used upside-down spoons to steady food for cutting. Then they would switch the spoon to the right hand, where for most people it would be easier to use it to scoop up food. This style continued to be used even after forks became everyday utensils, prompting Emily Post to name it the “zigzag” style in the 1920s. Voila! At last, there is an explanation for this crazy American behavior that is considered uncouth by many Europeans.
Nowadays forks are on every proper table, and there are many types of specialized forks. We have salad forks, oyster forks, and fish forks. In addition, pastry forks, asparagus forks, and even ice cream forks, to name a few.
In conclusion, the Continental style is thought to be a more graceful way of dining. However, it is best to use whichever style is most comfortable. The golden rule is to be considerate of other diners. Be consistent. Do not switch styles back and forth between courses.
Alene Keenan is the former lead instructor of interior courses at Maritime Professional Training in Fort Lauderdale. She shares more than 20 years of experience as a stew in her book, “The Yacht Guru’s Bible: The Service Manual for Every Yacht.” >>
The Superyacht Experience™ includes special educational items. For instance, proper dining etiquette. We even share delicious superyacht menus and foods for foodies. What educational or fun tips about yachting do you want to learn? Let us know in the comments. We love the challenge! Thank you! And thank you, Alene Keenan, for an informative and very interesting article! Bon Apetit!
This entry was posted in News Educational and tagged The Yacht Stew, American style dining, yacht stewardess tips, dining in the Middle Ages, dining etiquette, are gold forks an omen?, where did forks originate, trenchers, Catherine de Medici, What is a trencher, Family Tree Magazine, Game of Thrones, French Cardinal Richelieu, food fight, foodies, Emily Post, zigzag style, David A. Fryxell
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Janet Winters is the author of The Barn Goddess Chronicles, a blog celebrating the equestrian lifestyle. Winters refers to the lifestyle as, “…a journey of adventure, discovery and community…We never know what any particular ride will be like.”
That spirit of adventure bonds the equestrian and yachting lifestyles together. Indeed, each time we “climb aboard” – whether it’s a steed or a luxury yacht – we have the chance to immerse ourselves in adventure. Moreover, it’s an opportunity to rejuvenate mind, body, and spirit.
It’s hard to imagine a luxury yacht charter destination that beckons to equestrian travelers more than the Mediterranean. The Eastern “Med” includes Greece and the Aegean Sea. The Western Med covers the French Riviera and Italy’s western coast, as well as the islands of Corsica and Sardinia. The scenery is breathtaking. In fact, everywhere you turn, you see hills and mountains that look down on uncrowded beaches and turquoise-green waters.
Remember the classic film, The Black Stallion? (Oh, who could forget!!??) The young, shipwrecked boy and his newfound equine friend are inseparable. It is a magnificent friendship. They spend much of the first part of the film exploring an uninhabited beach and frolicking in the sea.
Those mesmerizing scenes take place on the beautiful island of Sardinia.
Just look at the color of the water!!!!
GO, GO, GO – FEI MONACO
Are you familiar with the places to see and the things to do during a yacht charter in the Med? Please don’t worry if your answer is “no.” Our team will create a bespoke itinerary for you. It will be based on the activities you enjoy.
For example, we created a Equestrian-Friendly yacht charter itinerary that kicks off in Monaco at the annual FEI Monte Carlo, Port Hercules Standard Show (June 25-25).
The FEI show jumping arena is set up right in front of the marina! Your superyacht will serve as your floating hotel while you attend the event.
Try to envision the sequence of your day.
First, you wake up and enjoy an open-air breakfast, on deck. Everywhere you look you see beautiful yachts, docked side by side. Second, you take the short walk to the FEI arena for an exciting day of world-class show jumping. When you need a break, your crew is standing by – ready to serve you a freshly-prepared lunch. No one but you and your family and friends are onboard. Third, when the jumping is over for the day, you and your guests return to your luxury yacht. After all, it’s time for an impromptu and oh-so-casual cocktail hour!
Without a doubt, it’s hard to imagine a more convenient vacation arrangement for watching the FEI show… This is the Equestrian Lifestyle at its best…
Now, its time to explore Monaco and then set off for adventure. Let’s look at the rest of your 7-night itinerary:
Monaco is the second smallest state in Europe. The only city, Monte-Carlo, is synonymous with all things luxury – casinos, resorts, superyachts, exclusive parties, and exotic cars. You and your family and guests can enjoy activities such as:
-Helicopter rides over the city
-A test drive in a F1 race car
-Lunch at Le Vistamar, at Hotel Hermitage*
-Dancing the night away at the exclusive nightclub, Jimmy’z.
*Additionally, other beautiful lunch options include Roquebrune-Cap-Martin, Au Grand Inquisteur
Finally, the dining experience at 3-Michelin star restaurant, Louis XV is not to be missed. This fine establishment features the unique food interpretation of international renowned executive-chef Alain Ducasse.
Pampelonne Beach is the sandy locale that fuels St Tropez’s fame. Over 20,000 people a day visit this beach in the peak of the summer (July/August). Even so, you’ll never feel overwhelmed as your private superyacht is at anchor, just a few yards from the beach. You decide how much interaction, if any, you want with the local community and tourists. The top beach clubs/restaurants worthy of a visit are Nikki Beach, Bagatelle, Cap 21, Les Murenes, and Le Club 55.
Are you wondering, “What’s in store for day four?” Just what is on the horizon for the rest of the week?
Adventure awaits, and it all starts with a click of your computer mouse.
In other words, we need to hear from you!
Please CLICK HERE and send us an email. We will send you the complete 7-night sample itinerary.
Our sample itinerary begins your charter in Monaco and ends in picturesque Portofino. That is along the Italian Riviera. Use the comment box below to simply request our “Sample Mediterranean itinerary for Equestrians on Vacation.”
In conclusion, we paraphrase fellow blogger Janet Winters. “Let your equestrian lifestyle lead you to the warm waters of the Mediterranean. Here, a journey of adventure and discovery awaits.” Indeed it does – onboard your own private charter. Enjoy The Superyacht Experience™ by 1-800 Yacht Charters
#superyacht. #yachtcharter #equestrianlife
This entry was posted in Yacht Charter Destinations News Special Events and tagged yacht charter Sardinia, F1 race car, horse jumping, FEI Monaco, helicopter, Le Vistamar, jumpers, The Black Stallion, Nikki Beach, Hotel Hermitage, we will hold your inquiry form, horse movie, Jimmy'z, research specials, bespoke itinerary, gourmet chefs, clubbing, we monitor industry specials, 7 day mediterranean yacht charter itinerary, Alain Ducasse, 1-800 Yacht Charters, Port Hercules Standard Show, Covid-19, Bagatelle, The Barn Goddess Chronicles, Mediterranean yacht charter, equestrian-friendly, Coronavirus, Cap 21, Janet Winters, foodies, equestrian-friendly yacht charter itinerary, Portofino, equestrians, Sardinia, show jumping, equine, equestrian lifestyle, yacht charter Mediterranean, world-class show jumping, horse, equestrian lifestyle blog
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Recently, Anne, a friendly rival yacht charter broker, was in the islands inspecting yachts and meeting with crews. While there, she had a chance to sample what she described as “mouth watering” salmon cakes, prepared by chef Bruna Tatarow onboard Horizon motor yacht Lady Margaret, a 64 foot Virgin Islands yacht charter vessel.
Anne mentioned Bruna provided lime rather than the standard lemon wedges, and that got me thinkin’…
WHY is lemon almost always served with fish?
I ran the question by the gang in our Puerto Rico yacht charter office (not sure why, but I figured our friends who live in the islands consume more fish than our meat-lovin’ team in the states).
The Puerto Rican team seemed to have an answer right away. Maria, our office manager in San Juan, emailed this explanation:
“Originally, the lemon was served, not because it gave flavor to the fish, but because it was believed that the acidic juice of the lemon would dissolve any bones that might be swallowed.”
Why is Lemon Used in Fish Dishes?
Wow…I had no idea…
Tartar Sauce:
· 1 cup peeled, diced ripe mango (1 large)
· 1/2 cup mayonnaise
· 1 tablespoon capers, drained and chopped
· Pinch salt and freshly ground black pepper
Salmon Cakes:
· Vegetable oil, for frying
· 1 lb cooked salmon, flaked
· 1 cup panko
· 2 eggs, lightly beaten
· 3 tablespoons chopped fresh parsley leaves
· 3 tablespoons chopped shallots
· 1/4 teaspoon cayenne pepper, or to taste
· 1/4 teaspoon salt
· Freshly ground black pepper
· 1/3 cup cornmeal
This entry was posted in Frequently Asked Questions Educational Yacht Charter and tagged foodies, why is lemon served with fish?, Menu, Chef Bruno, foodies on yachts, how to cook a luxury yacht menu item, sample menu on yacht, sample menu item
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Superyacht SOLO
It’s hard to find a consensus among charterers. For some, it’s all about the destination. Others appreciate the chance to reconnect with family and friends.
Yet almost all returning yacht charter clients comment about the Michelin menus and the jaw-dropping talents of their yacht’s onboard chef.
Great meals, dazzling presentations, and the infusion of local ingredients and cultural components. These are trademarks of the superyacht chefs in the yacht-for-hire industry.
A great chef can elevate a charter from a “vacation on a boat,” to a true “Superyacht Experience.”
Our associate Nicolas Fry sat down with Gionata Rossi, Executive Chef onboard the 72 meter Tankoa yacht SOLO. This vessel is one of our newest rental luxury yachts. She can accommodate up to 12 guests in 6 staterooms. Her cruising grounds include France, Italy, and the Western Mediterranean.
We share more information about super yacht SOLO at the bottom of this blog. Here is Nicolas’ interview with Chef Rossi. Foodies enjoy!
Chef Gionata Rossi
1. Why did you decide to become a chef and to work as a yacht chef?
“Cooking has always been my passion. I started at a very early age. Earned my master at the hotel school in Massa and started working immediately. A Chef for 25 years and I have worked in some of the best restaurants in the world. I have received a Michelin star at casa del nonno 13 and have been reviewed in the best gourmet guides. Joined yachting because it combines my primary passions: cooking and travelling”.
2. What is your favorite cuisine and can you prepare different styles of cooking?
“I cook different styles but the contemporary one based on traditional cuisine is what I consider the most interesting. As a Chef on a superyacht charter vessel I believe that the cuisine served is not only a show but a nutritional experience as well. My passion for food varies from creating the perfect roast dinner to a 7-course degustation where I can display a whole range of different cooking techniques and products. My main talent is Italian and French cuisine whilst still offering Asian and Japanese menus.”
3. Is there a chef you admire above all others and why?
“If I have to mention only one, then it is Raffaele Vitale, an important Italian chef, as I had definitely the best experience working with him. I have many friends but the research of taste and knowledge of raw materials with Raffaele were essential for me. Which nationalities tend to be the best charter guests? Gionata: I am lucky, I have always had good relationships with guests from many different nationalities. Having said that, I have worked a lot with Russian yacht charter guests and they generally love my food.”
4. Which is your favorite destination and why?
“Greece and Turkey are always in my heart for the quality of fruit and vegetables you can find on the markets”
5. How are trends driving guest expectations and how do you stay up to date?
“In my kitchen and galley I take pride that everything is made from scratch with fresh products. Stocks, sauces & dressings are always made on board, ice creams are churned to order, pastas and gnocchi rolled fresh, fresh bread baked daily and our meats and seafood are always fresh. I also specialize in vegan, vegetarian and low-calorie diets”.
6. What trends are you noticing in wine and food pairings?
“I drink only biodynamic wines and I think that this trend is on the increase therefore also the combination must go in that direction even if I consider fundamental to combine food and wine. By the way, my favorite wine is the Pinot Nero!”
7. Can you share with us a spring menu you would prepare for affluent charter yacht guests?
“Marinated spring onion and tomato with lime sorbet, cold tomato soup with fresh spaghetto garlic oil and chilli, cold english cream with berries and apple crumble.”
8. When are you happiest at work?
“Cooking demonstrations with the guests either at the table or in the kitchen! This is a special touch I like to offer to luxury yacht rental guests. I wish to share my passion for food with my clients and create an amazing atmosphere for their dining experience. When I can establish a good relationship with the guests, the rest is easy.”
9. BONUS: What are the strengths that make you a great superyacht chef?
“In order to offer a great superyacht experience, a huge amount of organization needs to be in place. My organizational skills allow me to present food the way that it is intended. I am also up to date with all the latest cooking techniques, methods & equipment so that as a private chef I can still rival the best and most fancy restaurants.”
Regular readers remember our blog about three Jaw-Dropping New Yachts at the 2016 Monaco Yacht Show. We highlight 228 foot motor yacht SUERTE, built by Tankoa Yachts in that blog post. Two years later, Tankoa Yachts unveiled Suerte’s, “Big sister,” the 236 foot SOLO. Our inspection of this beautiful lady left us in awe.
Our associate, Nicolas Fry, has spent numerous hours onboard the yacht. Here is his overview:
“SOLO is the perfect combination of performance and luxury designed by Francesco Paszkowski and built by Tankoa. Her contemporary interior, designed by Margherita Casprini, will sleep up to 12 guests in six well-appointed staterooms. The master suite features an independent office, a king size bed with panoramic views, a private terrace with a Jacuzzi and lounge beds offering complete privacy.
Guests can be accommodated in a large VIP, two double and two convertible twin staterooms. SOLO features impressive living spaces, with a seamless flow between indoor and outdoor areas. Guests will love the vast beach club with for example, a lounge/bar area, a hammam, a sauna with its own fold-out terrace and a chilled water shower. This wellness center is complete with the gym & massage room equipped with the latest Technogym equipment and its private terrace on the sea. On the main deck, the 7m infinity pool is another great area to spend time with your guests. The sky lounge aft feature a Jacuzzi. In addition, a touch-and-go Helipad that be converted into a dance floor (is there, as well).
The sundeck offers never ending views from its sun loungers. SOLO also offers several options for entertaining and dining including all-weather alfresco table on the upper deck aft, the main salon or upper deck salon.
The yacht’s rates are from €650,000 per week. To check availability for your favorite dates, please call the team at 1-800 Yacht Charters at 305-720-7245 or email info@1800yachtcharters.com today. Rather send your inquiry online? Go to https://www.1800yachtcharters.com/book-now-contact-us/ . Talk to you soon!
UPDATED! Passengers! Too many can make your yacht charter illegal
This entry was posted in Yacht Charter Educational News Yacht of the Week Reviews Frequently Asked Questions and tagged Mediterranean yacht charter, motoryacht Solo, foodies, foodie, 1-800 Yacht Charters, foodies on yachts, yacht charter France, yacht chef, private luxury yacht charter, interview, Q & A, Frequently Asked Questions, Tankoa, motoryacht charter, Gionata Rossi, Gourmet meals, Solo
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Chef Geoffrey Fisher
He has experience in the galley of a superyacht and the kitchen of a fine restaurant. Presenting Chef Geoffrey Fisher, 35. He is a man who relishes the opportunity to blend creativity, talent and knowledge. In particular, to transform everyday ingredients into stunning, delicious creations.
Born in Manchester, England, is at the top of his profession, he continues to hone his skills.
“I push myself (sometimes) 16 hours a day,” says Fisher. “Being a chef is all about passion. If you don’t have it, don’t go there. It’s long, unsociable hours….not a job…a way of life. Being a chef, you learn something new every day, by working with other chefs, reading books, even watching cooking programs on TV.”
His lessons in cuisine and hospitality began early in life, as Fisher washed dishes in his parents’ restaurant in Lancaster, England. He watched the chefs and thought, “I could do that!” His mom and dad recognized his talent and encouraged him to get a formal culinary education.
Fisher attended Lancaster & Morecambe College and took a three-year chef/catering course. As a result, he learned everything from general basics and waiting to theory and cooking. He won “best student chef” three years in a row and became runner-up in the national competition, Nestle Toque d’or. In between classes, Fisher worked for his parents in their restaurant.
By age 24, Fisher was head chef at the Swag and Tails, a restaurant in Knightsbridge where he stayed for nearly four years. “It was here I learned how to deal with people, order food, costing and the unpleasant duty of how to fire people,” he said.
Looking for a new adventure, Fisher decided to join a friend in Europe who was chef on the 47-meter Motoryacht Commitment, which happened to be on charter at the Monaco Grand Prix. Another key point is that a week onboard and Fisher was hooked and started looking into a career in yachting.
With a little help from the chef onboard sail yacht TWIZZLE, Fisher landed a job onboard motor yacht WHEELS, and quickly learned charter chefs must be flexible. “I make a point of having a chat with them (charter guests) as soon as possible when they arrive to find out not only what cuisine they like, but also what they don’t like, or if they have any allergies. Talking with the guests is important,” says Fisher.
Fisher also learned the pressure of working on a yacht for hire can be intense.
“The pressure in restaurants is tense, but completely different on yachts. On yachts, it’s intense because you never stop cooking. When it’s not the guests, it’s the crew,” states Fisher.
After his stint onboard M/Y WHEELS, Fisher joined the crew on motor yacht SLIPSTREAM, where he is still the executive chef. As to his future plans, Fisher says,
“In time I would like to own a small restaurant in Malta. Inside the kitchen, it’s said you’re only as good as your last service. Through yachting, I always say, you’re only as good as your last charter.”
In conclusion, rent a private yacht and become a foodie! Enjoy the gourmet services of the world’s best chefs on a yaching holiday. CONTACT US TODAY.
This entry was posted in Educational Yacht Charter and tagged Slipstream, foodies, Wheels 164, yacht charter chef, Nestle Toque d'Or, Chef Geoffrey Fisher, luxury yacht charter chef
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Some clients choose a vacation on a crewed catamaran in the Caribbean. Other clients choose a static event on a MIPIM yacht in Nice, France. The question we are most often asked is, “How is the food?”
We have over 30 years’ experience in the luxury mega yacht charter industry. We honestly answer questions about the food with a resounding, single word, “amazing!”
The reason that private yacht charter vacation food is so amazing is quite simple. With the largest yachts in the world competing for a handful of clients, the onboard meals and presentation is critical. It must rival the fare of the finest 3-star Michelin restaurants.
Wake up on your Monaco Grand Prix Yacht in Monte Carlo. A full day of sightseeing and F1 racing awaits you. You are hungry! Step into the galley and ask the chef what meals he or she has planned for the day.
We asked that of Chef Selina Stansfield onboard 180 foot superyacht MARIE. She responded with this decadent, Race Day sample dinner menu.
Salad of balsamic marinated Italian figs with mozzarella di buffalo.
Grilled Mediterranean Sea Bass, macadamia nut pesto, asparagus risotto.
Slow-baked hazelnut meringues with Valhrona chocolate mousse.
Do you like privacy, picturesque settings, and gourmet food? Does your dream vacation include these items? If so, contact a charter specialist at 1-800 Yacht Charters today. Book now here at https://www.1800yachtcharters.com/book-now-contact-us/
This entry was posted in Yacht Charter Good Times and tagged foodies, yacht charter menu, foodies on yachts, yacht chef, MARIE superyacht, How is the food on a yacht, mini key lime pies, Gourmet meals, Monaco Grand Prix
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Wellness trends on superyachts include the latest gym equipment, fully-staffed mini-spas, and healthier menu options. The yachts and the overall charter experience are moving beyond the traditional yachting, for example, spa experiences throughout.
There is more onboard space for wellness. For instance, fitness areas and private deck space for meditation is typical now. Galleys are stocked with fresh, all-natural foods. Chefs accommodate foodies and draft more heart-healthy menus.
“The market has redefined the charter experience,” says Jana Sheeder, President of superyacht rental syndicate 1-800 Yacht Charters and SailAway Yacht Charters. “We’re witnessing a renaissance – a shift from the traditional cruise mentality to a sea-based adventure that nurtures the body and feeds the soul.”
Sheeder is keenly aware of the shift in priorities.
“The opportunity to truly relax and focus on mind, body, and soul is paramount to the modern charter customer,” she says.
Onboard the superyachts, chefs have revised their cooking styles and their menus. They now incorporate more organic foods, along with reduced sodium and lower sugar alternatives, to cater to the growing demand by charter guests for health-conscious meals.
The nature of onboard entertainment is evolving as well. Crews report guests spend less time watching TV and movies, and more time pursuing wellness activities. Charter brokers report more customers now inquire about the availability of exercise equipment and spa services.
This entry was posted in Yacht Charter and tagged foodies, wellness yacht charters, lady britt, Jana Sheeder, president of 1-800 Yacht Charters, wellness spa
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LUXURY TAX ABOLISHED The recent Mediterranean Yacht Charter show in Genoa, Italy, learned that the 3 year old Sardinia Luxury Tax is no more. ABOUT THE TAX The repeal of the Sardinia Luxury Tax is especially good news to charter enthusiasts. Anyone considering a yachting vacation in the Mediterranean is fortunate. The law […] read morePosted by admin
Ferretti Yacht SEA STREAM brings Luxury Charter to Seychelles
The world of luxury yacht charter has finally arrived in the Seychelles. Motor yacht SEA STREAM, a 76 foot Ferretti with room for 8 guests, is now available for Caribbean yacht charter enthusiasts looking for a new destination. Ferretti yacht SEA STREAM is now available as the only high quality, luxury crewed motor yacht available […] read morePosted by admin
What to Pack for a Sailboat Vacation
PLAN AND PACK Yikes! What to pack? In just over three weeks, you leave on a week-long Bahama yacht charter vacation. You choose a sleek, performance, basic sailing yacht with crew. Your menu provided to your yacht through your charter broker, and your crew is ready to welcome you aboard. Seriously, what do you pack? […] read morePosted by admin
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