the triton 200706

In Memoriam

A6

Make a planEngineers offer tips on PPM, PMS.

We need youWhat’s troubling for crew in the USA?

B1, B5

A12

Two powerful owners have died.

www.the-triton.com June 2007Vol. 4, No. 3

Retirement is a tricky subject for many megayacht captains, mostly because they can’t envision doing anything else.

Unlike people in many other professions, captains aren’t working for the day when they can retire, buy a boat and travel the world. They do that every day. So what does “life after

yachting” look like to a yacht captain?“I don’t see myself getting out of

being a skipper until I physically can’t handle it anymore,” one captain said.

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 A18.

At first, there was a round of resistant and never-say-die responses.

“I don’t want to get out because of the cut you have to take in pay,” a captain said. “It’s tough to give that up.”

“I don’t want to start at the bottom again.”

“I don’t have the courage to start my own business.”

But then, a few captains in the room admitted to toying with the idea.

“I plan to work for 10 more years, then slow down a bit, maybe take a sabbatical for a few years,” one captain said. “I’m like a lot of people, I put career ahead of life.”

The key factor in the decision to stop running boats or switch to a program that allowed time at home was children. Spouses often work together or understand going into a marriage that one partner will be away a lot. But when babies enter the equation, being away becomes much harder.

Several captains admitted they “got out” when their children were small but, somehow, they got back into it.

“I’m still in it; I have to pay for my kids,” one captain said. “When I

Retire? Joy of the job, money keep many in for long term

From the Bridge

Lucy chabot Reed

See THE BRIDGE, page A18

By Lucy Chabot Reed

U.S. luxury yacht builder Trinity Yachts has signed a letter of intent to purchase International Yacht Collection, the Ft. Lauderdale-based yacht brokerage firm, for an undisclosed amount. The deal is expected to close July 1.

The deal, just a few weeks in the making, was announced simultaneously on May 18 at company meetings at IYC’s headquarters in Ft. Lauderdale and in its Monaco office.

“Trinity was looking to increase

the scope of its services and were considering building a brokerage business themselves,” said Steve Hudson, president of IYC. “I’ve known Felix [Trinity Chairman Sabates] for a long time and we were talking and he just asked, ‘would IYC be available?’”

The next step of growth for the 10-year-old IYC was to invest in a shipyard

to have a pipeline of new builds to offer clients, Hudson said.

“So at the same time that Trinity was looking downstream at the services they can provide, we were looking upstream,” he said.

Initial conversations would have kept IYC a separate entity representing Trinity, “but they have enough partners,” Hudson said.

Hudson bought IYC in 1999 with four employees. The company now has more than 50 employees in seven

Trinity to buy brokerage firm IYC

See IYC, page A14

By Capt. Charles Hudspeth

One of the reasons I am such a fan of The Triton is that I enjoy the articles written by fellow captains explaining how they ran afoul of the many government agencies that we must deal with.

It’s not that I enjoy these captains’ pain, but because I can learn from these captains’ experiences. Therefore, I feel that my experience with a recent U.S. Coast Guard boarding might be informative to other captains of foreign-flagged

vessels. I learned an important lesson on

filing ANOAs and dealing with the National Vessel Movement Center, and that is to know where you are going and verify filing requirements before you file.

My adventure started with me filing my advanced notice of arrival (ANOA) electronically for my trip from Miami to Destin, Fla., which is directly between Panama City and Pensacola on Florida’s panhandle. I incorrectly assumed that both these cities are in the 7th district.

The 7th District – which covers all of South Carolina, Georgia and most of Florida to some imaginary line in the Florida panhandle – requires an ANOA on all foreign-flagged vessels.

West of that imaginary line is the 8th District, which includes Destin and which requires an ANOA only on foreign-flagged vessels over 300 GRT.

The NVMC knew I was headed to the 8th District, even if I didn’t, and submitted my ANOA there. That threw a wrench in the system. It would have been nice if someone at the NVMC informed me of this since my electronically submitted ANOA contains my GRT (208), my cargo (none), and my status (non-commercial recreational yacht with no foreign ports). Still, the responsibility of this error is solely mine.

As I began receiving telephone calls from the Coast Guard in Mobile, Ala.,

See LESSON, page A15

Capt. Don Stanbro networks with Kimberly Gonzales, the new CEO of Shadow Marine, at a captain/broker mixer aboard M/V Mystere. The event, held May 17 in Ft. Lauderdale, was one of three Triton networking events in May. For more photos, see page A10. For photos from other events, including our first in San Diego, see pages A16-17.

Sign up online to receive invitations and notice of all our events: www.the-triton.com.

PHOTO/TOM SERIO

Lesson Learned: With ANOAs, if you don’t know, ask

Hudson

Hudspeth

A� June 2007 www.the-triton.com The Triton

WHAT’S INSIDE

Advertiser directory C19Brokers/Boats A25Business Briefs A20-21Calendar of events B22-23Classifieds C14-19Cruising Grounds B14-21Crew News A1,4,8Columns: Crew’s Call B3 In the Galley C1 Latitude Adjustment A4 Management C2 Nutrition C9 Personal Finance C10

Photography B13 Rules of the Road B1 Well Read C12Features A22-24Fuel prices B3Marina News B11-12Networking A16-17News A1,6,9-12Photo Galleries A10,16-17,26-27Puzzles/answers C13/onlineTechnology B1-10Triton spotter A26Write to Be Heard A28-31

Still aground, page A9

S/Y Legacy remains where Hurricane Wilma pushed her in October 2005. PHOTO/LUCY REED

A� June 2007 www.the-triton.com The Triton

Capt. Ben Baylis has handed over command of M/Y Tsalta, a 130-foot Westport to Capt. Randy Steegstra.

The two captains worked together in Ft. Lauderdale to provide the owner with a seemless transition, and they found time to attend last month’s Bridge luncheon to talk about life after yachting. (See that story on

page A1.)Baylis is taking a sabbatical and

relocating to Antibes to spend time with his wife and 10-month-old child.

Steegstra is coming off a sabbatical that he took to spend time with his young family.

Maybe they could work together in rotation on Tsalta and really have it all.

Speaking of life after yachting – or the reality check that maybe there is no such thing – Capt. Bob Belschner has handed over day-to-day command of M/Y Sea Star, a 73-foot Outer Reef, to Capt. Ben Stanley.

With the owner more than eight years, Belschner still manages the yacht, though. Retirement, it seems, was short lived. He also works with Outer Reef to orient buyers on their new vessels.

Belschner has been a skipper since offering day sails aboard Good Life in St. Thomas in the late 1970s and then with his wife, Didgie Vrana, aboard the charter yacht Ocean Carnival in the 1980s.

Life after yachting? For many captains, life is yachting.

First Officer David Clayman recently joined M/Y Excellence III after more than five years as first mate on M/Y Limitless.

Not only has Capt. Gui Garcia taken over command of M/Y Primadonna recently, he’s brought many of his crew with him, including partner Chef Christina Jones and Chief Eng. Gunther Alvarado.

Capt. Jeff Hardgrave is the new skipper of M/Y Mimi, the 30-year-old classic 125-foot Burger.

The former captain retired after about a decade with the owners, leaving Hardgrave a veteran crew.

Hardgrave was most recently with M/Y Exuma C, which was expected to set sail for Europe in late May with a new skipper.

This Mimi, a Jack Hargrave design that for years was Burger’s largest boat, is at least the third yacht so-named by these owners. She will cruise the United States and Bahamas, letting Hardgrave stay close to his wife and young son.

Capt. Fernando Vallmitjana has taken command of M/Y Betty, the 125-foot Royal Denship. He spent five years on M/Y Aspiration under the command of Capt. Paul Canavan before taking over Betty earlier this year.

Send news of your promotion, change of yachts or career, or personal accomplishments to Editor Lucy Chabot Reed at [email protected]. Come on, let your yachting brethren know what’s up.

Captains take time off, others take the reins, making it all workLATITUDE ADJUSTMENT

Editor’s NotEbook

Lucy chabot Reed

Capt. Bob Belschner takes Sea Star to Maine last summer. That job now belongs to Capt. Ben Stanley.

PHOTO/LUCY REED

A� June 2007 www.the-triton.com The Triton OBITUARIES

Jim Moran, long-time owner of the Gallant Lady fleet of megayachts, died April 24. He was 88.

Moran leaves behind his automotive and financial empire, JM Family Enterprises, based in Deerfield Beach, Fla. He was retired though still kept an office and was active in charitable organizations. JM Family is consistently ranked on Fortune magazine’s list of the top 100 U.S. companies to work for.

If there was such a list for yachts, the Gallant Lady fleet would likely rank near the top. Crew members work on rotations that enable stable home lives, they receive generous benefits compared to other yachts their size, and they receive training and advancement opportunities that have resulted in many crew staying a decade or more.

The eighth Gallant Lady, the 168-foot Feadship, launched in November. There has been no indication that there will be any changes in the fleet or its operations as a result of Mr. Moran’s death.

To read the corporate statement about his life, visit www.the-triton.com and search for Moran.

By Ch. Eng. Joel Antoinette

I have been working on yachts for more than 10 years and consider my career successful. I owe that success to Mr. Jim Moran. Mr. Moran made an engineer out of me.

In the 1980s, Mr. Moran opened a school called Youth Automotive Training Center (YATC). This school is geared to teach at-risk teenagers automotive mechanical skills as well as many other life essentials.

Back then, I was way past the at-risk stage and already in all kinds of foolish teenage trouble. Mr. Moran’s school took me in and gave me far more than I could have ever dreamed of. And it only asked me to be successful in return.

I took that mechanical knowledge and applied it to the yachting industry. Later, the school helped me receive more marine engine training and then helped me obtain my engineer’s license.

I am now a USCG Chief Engineer. I really am not sure if I could have received my license without that

support. Mr. Moran stumbled upon a

powerful secret in life, a secret that we can all use to accomplish anything we want.

Do you want to laugh? Cause another to laugh.

Do you want to feel joy? Cause another to feel joy.

Do you want to be angry? Cause another to be angry.

Do you want to be successful? Cause another to be successful.

Mr. Moran understood this secret and caused countless others to become successful through his various

charitable programs. He had no need for financial success; he had achieved it. He received the success he desired by helping others.

As a former student of YATC, I volunteer with the kids when I can. Others in the yachting industry can help as well. Maybe other engineers have something to offer or maybe they know a teenager who needs help. Find more information at www.yatc.com.

You just might achieve that which you desire.

Contact Chief Engineer Joel Antoinette at [email protected].

Jim Moran, owner of the Gallant Lady fleet, 88

Rasselas owner Ken Rainin, an ‘amazing ... force,’ 68Kenneth Rainin, owner of M/Y

Rasselas, died May 2 at the age of 68. Here is a memorial from his long-time captain and friend, Capt. A.J. Anderson:

Kenneth Rainin was my shipmate and friend. We first sailed together when he chartered the 145-foot Feadship Confidante in the Grenadines in 1990. Two years later he offered me the fantastic opportunity to represent him at Feadship in the construction of his first Rasselas.

Ken was an amazing, positive force

in that build, and we went on to sail his boat around the world. What a great man he was to make that trip with.

In 2000 I handed in my resignation so I could focus on my company without lowering the care of his boat. In Ken’s usual manner he suggested I continue looking after his maritime interests, which led us to the creation of his new Rasselas. Working alongside Ken in the design of this Rasselas is the personal high point of my life.

The privilege of working with a man who is so clear in thought and so

determined toward excellence caused me and the shipyard to raise our game to reach what Ken convinced us was possible.

Over the years Ken provided me with continued encouragement so that I might ensure nothing less than excellence in how a yacht should be operated.

Ken Rainin’s name will be forever attached to what is good and right in our industry, and his passing is a true loss to yachting and deep loss to all of us who knew him personally.

Chief Eng. Joel Antoinette attended the Christmas party at YATC last year and posed for this photo with Mr. Moran after he signed his autobiography, “Jim Moran, the Courtesy Man.” PHOTO COURTESY OF JOEL ANTOINETTE

By Lucy Chabot Reed

Capt. Margaret “Peggy” Egan died May 8 after a two-year battle with uterine cancer. She was 48 years old.

Well known in the yachting community as mate aboard the 122-foot Delta Que Sera, Peggy was a licensed captain (USCG 1600-ton) and had her master’s degree in art and graphic communications. But perhaps she was best known for the quirky sense of humor that had crew members competing in events such as extreme napkin folding.

One thing that Peggy was passionate about – aside from laughter – was the seriousness of women’s health care.

“Women in this industry don’t see their doctors as frequently as they should, not as frequently as those who live ashore,” said David Reams, her husband. “It was sort of a passion for Peggy to get that message out to women in yachting.”

The couple had health insurance that they paid for themselves, “a really good thing to have,” Reams said. But by the time Peggy was diagnosed, her

uterine cancer was in stage four. She endured surgery and several treatments of chemotherapy before passing away.

“We learned that if a woman has any changes in her health habits, don’t hesitate to go to a doctor,” he said. “If we had caught it earlier, we might have had a different outcome.”

In her more than 17 years working on boats, Peggy worked as a cook and mate on both U.S. coasts and transited the Panama Canal four times. She fed felony-convicted juvenile offenders

aboard the Tole More in 1998, served as an alternate on the A-cubed Women’s America’s Cup yacht prior to the Cup trials in 1994, and was executive chef at the Ritz Carlton Resort in Half Moon Bay, Calif., in 1997.

She met Reams while varnishing at the San Diego Yacht Club in late 1994. Together they offered yacht delivery services along the West Coast from Mexico to Seattle as well as yacht management and planning services.

Their first jobs together were on

Peggy’s first boat, the square topsail schooner Californian. They moved into yachting as the team on the 84-foot Nordlund Happy Doc and then the 112-foot Westport TAS in 2000. After its sale, they took over Que Sera, another 112-foot Westport, and moved up to the next Que Sera, the 122-foot Delta.

“We made really good friends in this industry,” Reams said. “When Peggy got sick, she got flowers from people we thought we barely knew.”

Peggy is survived by her brother Bill, sister Debra and, of course, Reams.

“She had such a beautiful smile,” he said. “I’m very, very lucky that she chose to spend so much time with me.”

Reams left Que Sera last year to stay close to Peggy and is now a yacht manager with Camper & Nicholsons. He took some time off after Peggy’s death and wasn’t sure if he would ever return to running yachts.

“We worked 12 years on boats together,” he said. “I’m not sure it’s something I want to do by myself.”

Contact Editor Lucy Chabot Reed at [email protected].

Capt. Peggy Egan, 48, loses long battle with uterine cancer

At left, in her husband’s favorite photo, Peggy Egan deflates a fender. She died May 8, one month before her 49th birthday. At right, Egan enjoys a good period between chemo treatments in 2005. PHOTOS COURTESY OF DAVID REAMS

A� June 2007 www.the-triton.com The Triton OBITUARY

The Triton www.the-triton.com June 2007 A�

By Capt. Tom Serio

It appears that the latest effort from Peter Halmos to extract his S/Y Legacy from her resting spot in the Florida Keys for the past 19 months has failed. Legacy, the 158-foot Perini Navi that Hurricane Wilma blew atop some sea grass a few miles off Key West in October 2005, has remained there despite efforts and much red tape to get her free.

The latest attempt seemed hopeful: build a cofferdam around the yacht and float her out, a few hundred feet at a time, to the deep-water channel just beyond her perch. Though she draws 11 feet, she’s sitting in less than 2 feet of water.

According to a recent story in the Palm Beach Post, the two-month, $20,000-a-day effort failed.

With another hurricane season approaching, the Post reported that Halmos plans to spin Legacy to face her path in, then drag her out.

“Floating her out was really elegant,” Halmos told the Post. “There’s nothing elegant about dragging her out.”

Dragging the vessel out has raised concerns about the impact that would cause to the environment (the yacht sits in a National Marine Sanctuary),

but pulling her is likely to cause less damage than the cranes and barges used in traditional salvages.

“The recovery effort will involve removing the vessel via the inbound track to minimize injury to undisturbed seagrass,” said Cheva Heck, communications director for the Florida Keys National Marine Sanctuary. “Any additional injury to the area during the removal will be evaluated for restoration. The area where Legacy is sitting will be graded and replanted with seagrass at the owner’s expense.”

Halmos and some of his crew have been either aboard the vessel or nearby on a flotilla of houseboats to fend off any attempts of salvage. Capt. Ed Collins remains with the vessel, coordinating with the recovery companies and U.S. agencies, including the U.S. Coast Guard, National Marine Sanctuary, NOAA and others.

Once freed, Legacy will be shipped to a shipyard in Italy for an estimated $16 million worth of repairs, the Post reported. Attempts to reach Halmos directly or Capt. Collins were unsuccessful.

Contact Capt. Tom Serio through [email protected].

S/Y Legacy still aground off Florida Keys, cofferdam failed

NEWS

The Cayman Islands government has banned cruise ships from anchoring at a port where their chains have damaged coral reefs, according to a report by the Associated Press.

Environmental officials say the damage occurred along the sea floor near the Spotts Dock facility, used as an alternative port in rough weather. A cruise ship anchoring one day can destroy an acre of reef, a government official told the wire service.

The ban had been in place, but Port Authority Director Paul Hurlston reinstated it in 19 after officials noticed ships were anchoring again.

Vineyard currents reverse, increaseA breach in the barrier beach at

Katama Bay in southeastern Martha’s Vineyard has reversed the direction of the tidal flow and increased currents about three times, causing Edgartown officials to warn boaters of the treacherous tides, according to stories in The Vineyard Gazette.

The breach is about 350 meters wide and 16 feet deep in the middle, generating water flow of about 80 cubic meters a second, according to the newspaper. The current in the narrows used to run about 1 knot; now it is about 3 knots, about two-thirds the top speed of the ferry to Chappaquiddick,

the newspaper reported.On a positive note,

environmentalists have a noted a cleaning of the harbor and the return of shellfish, crabs and several species of protected birds to the area.

Donzi fined in worker’s deathThe U.S. Occupational Safety and

Health Administration fined Donzi Marine of Southern Manatee in western Florida more than $26,000 after an investigation revealed high levels of methylene chloride at the yard, according to a story in the Sarasota Herald Tribune.

A worker gluing carpet in a cabin on a luxury yacht in November was overcome by fumes and passed out. He later died.

OSHA inspectors tested the facility about a month later and measured exposure levels more than three times the federal limit, the newspaper reported. Officials said the yard did not have proper controls in place, including respirators and chemical warnings.

Ship engineer hid pollution

The former chief engineer of an American-flagged car-carrier pleaded guilty to the deliberate discharge of

Caymans ban cruise ship anchors

See NEWS BRIEFS, page A11

A10 June 2007 www.the-triton.com The Triton

More than 100 captains and brokers attended a networking mixer in May aboard the M/V Mystere, a 160-foot shadow vessel from Shadow Marine.

Business cards were swapped, the bridge was examined, even a few golf balls were putted about on the upper deck’s green.

Broker Richard Kniffin of The Marine Group in Dania Beach won the grand raffle prize, a Breitling watch. The event was hosted by Shadow, ShowBoats International magazine and The Triton.

The Triton hosts events like this occasionally throughout the year. To receive an invitation to the next event, e-mail [email protected] with your name, title and yacht.

Social for captains and brokersattracts more than 100 people

NETWORKING

The Triton www.the-triton.com June 2007 A11

oil-contaminated bilge waste through a pipe that bypassed required pollution prevention equipment, according to a story on MarineLink.com.

The engineer was employed by Pacific Gulf Marine (PGM), a vessel operator based in Gretna, La., that previously pleaded guilty to its role in discharging hundreds of thousands of gallons of oil-contaminated bilge waste from four of its giant car-carrier ships. PGM was sentenced on Jan. 24 to pay $1 million in fines and $500,000 in community service, and serve three years of probation.

Canal rate hike postponedResponding to objections from

shipping companies and trade groups, the Panama Canal Authority (ACP) has postponed implementation of the higher rates for cargo and vehicle carriers from May to July 1. The new rates for passenger vessels will still go into effect on Oct. 1.

For passenger vessels, an assessment of tolls will be based on maximum passenger capacity. In general, under this change, large vessels will be charged tolls on a per berth basis, and smaller ships will continue under the canal tonnage tolls system, according to an ACP statement.

On average, there will be a 10 percent increase per year over the next three years. Details on the new pricing system can be accessed at www.pancanal.com.

According to a statement by the International Chamber of Shipping, ACP officials have said they would continue to move the canal away from a “break-even proposition,” as mandated by the United States when it had control of the canal. Instead, the ACP has reaffirmed its desire to “move toward a charge that accurately reflects the commercial value of the service and route.”

USCG deploys two NOAA buoysThe U.S. Coast Guard deployed two

National Oceanic and Atmospheric Administration hurricane-detection buoys in mid-April in the Caribbean to help NOAA fill a gap in weather data gathering from warm, storm-generating Caribbean waters.

These are the first of eight NOAA buoys, about 150 miles northeast and about 200 miles south of Puerto Rico. They measure wind, waves, barometric pressure and air and sea temperatures to determine hurricane formation or dissipation, extent of wind circulation, maximum intensity and center location.

Cruise line gets first female captainRoyal Caribbean International has

named Swedish mariner Karin Stahre-Janson captain of Monarch of the

Seas, making her the first woman to command a major cruise ship. The ship is 880 feet long and 106 feet wide. Prior to Royal Caribbean, Stahre-Janson worked for nine years on petroleum and chemical tankers, ultimately as chief officer.

Cruise ship runs aground in AlaskaThe 299-foot cruise ship Empress of

the North ran aground 49 miles west of Juneau near Hanus Reef in Lynn Canal, Alaska on May 14 at about 2 a.m. The 281 passengers were evacuated. No injuries were reported. The weather

on scene is calm, according to USCG reports. The vessel is owned an operated by Majestic America Line of Seattle.

Pier 66 gets new dockmasterCharles Walker, dockmaster at

the former Marina Marriott in Ft. Lauderdale, has been appointed dockmaster of both the Hyatt Regency Pier Sixty-Six Resort & Spa and Fort Lauderdale Grande Hotel & Yacht Club Marinas, the former Marina Marriott.

Walker spent 11 years as dockmaster on the property, first under the

Marriott flag and now with parent company LXR Luxury Marinas and the Grande. His office will be at Pier 66.

Pacific Cup open for 2008 entriesThe Pacific Cup Yacht Club and

Storm Trysail Club will be accepting registrations beginning June 1 for the Pacific Cup Yacht Race 2008.

The 2008 Pacific Cup is the 15th biennial running of the event. It begins in San Francisco Bay the week of July 14, 2008 and finishes 2,070 miles away in Kaneohe Bay, Oahu. For more information, visit www.pacificcup.org.

Some rate hikes for Panama Canal postponed until JulyNEWS BRIEFS

NEWS BRIEFS, from page A9

A1� June 2007 www.the-triton.com The Triton

Let The Triton represent your views before policy that effects the yachting industry is created

The U.S. Department of Homeland Security is sponsoring the National Small Vessel Security Summit in Washington, D.C. this month.

The invitation-only event is designed to hear the concerns from stakeholders in the marine industry about measures the U.S. Department of Homeland Security is considering

implementing to better protect the industry from threats, including terrorism.

I need your help. I have been invited to participate in

the summit and would like to hear from yacht captains and crew on important security issue in the United States. This

is a valuable opportunity for megayacht captains and crews to have a voice in shaping national policy.

Rear Admiral Joe Nimmich spoke to industry journalists at the Miami International Boat Show in February, announcing the summit and outlining a few of the measures being considered, including lowering the ANOA reporting threshold from 300 tons to 100 tons for foreign-flagged vessels entering the United States, and issuing boat driver’s licenses. (See the whole story on page A1 of the March issue.)

For the purposes of the summit, a “small vessel” is any watercraft less than 300 gross tons, and used for recreational or commercial purposes.

Vessels larger than 300 tons are subject to the stricter ANOA rules and the security measures already in place under the Maritime Transportation Security Act (MTSA) of 2002 and the International Ship and Port Facility Security (ISPS) Code.

The summit includes panel discussions by national, state, and local government leaders as well as trade and professional association leaders, followed by working groups.

“The discussions are centered on identifying small vessel threat issues and solutions from the perception of the small vessel stakeholders using a scenario-based approach,” according to a statement announcing the summit.

The objectives, according to the statement, are:l Educate small vessel stakeholders

of security risk in the U.S. maritime domain. l Provide a national forum for small

vessel stakeholders to discuss and present their ideas on the development of security measures to mitigate gaps in small vessel management and control in the maritime domain. l Provide a national forum for state

and local government officials, as well as private industry members of the small vessel population, to discuss transportation concerns regarding security risks and present their ideas. l Record all issues and concerns

from the small vessel stakeholders and complete an after-action report for public, industry, and government to support conclusions for national-level decisions involving the development of small vessel security measures to detect, deter, interdict, and defeat terrorist use of small vessels in the U.S. maritime domain.

I need the input of megayacht captains and crew to effectively represent the issues facing the megayacht industry in the United States and to possibly propose some solutions.

Take a moment to review the following topics and offer your thoughts. You can complete the short survey online at www.the-triton.com/survey or just shoot me an e-mail. It

isn’t critical that you answer every question. Any valuable experience or suggestions in any area will help to make sure the crew segment of the industy is heard.

I’m starting this these topic areas, but feel free to comment back to me on any areas you feel should be addressed.

Advance Notice of Arrival1. I’d like to be able to give a sense,

statistically, of how effective the ANOA process is. If you have experience with it, please let me know how you think it works. Does filing electronically to the National Vessel Movement Center make your reporting requirements easier or more efficient? If not, what could DHS and the U.S. Coast Guard do to make it better?

2. DHS is considering lowering the ANOA threshold from 300 tons to 100 tons for foreign-flagged yachts. How would that impact you?

3. Have you ever changed your port of entry because of hassles trying to enter someplace?

Terrorist threats1. Do you feel luxury yachts are

vulnerable to take-over by a terrorist group and subsequently used in an incident that could injure many people? Why or why not?

2. What methods should the U.S. government consider to protect luxury yachts from threats of terrorism?

Immigration1. Stricter scrutiny by immigration

officials has hurt some yacht crew in the past few years. What does it mean to yachting if foreign nationals are not permitted entry to the United States to work on yachts?

2. Would a specific yacht crew visa help? If so, how would it work? What sort of criteria should be required to receive one?

Pilots1. Pilots along the northern East

Coast have begun enforcing the requirement that yachts hire pilots to maneuver through ports and harbors. Does that help minimize a security threat?

2. Have you changed your itinerary from last summer to this one because of pilotage issues?

Clearing in1. One captain I spoke to suggested

that the United States might consider a quarantine dock. Would that provide a level of security?

2. What procedures should the U.S. government consider to make clearing in more efficient and secure?

Please let me know your thoughts by June 15 so I can compile them and bring them to Washington with me. Thanks.


Editor’s NotEbook

Lucy chabot Reed

National summit needs crew perspectiveNEWS


locations around the world. Hudson is no longer involved in the day-to-day operations of the company and will have no decision-making power, he said. He remains with the company as a consultant. It is expected that all its employees will remain, with IYC Vice President Brian Tansey stepping into a leadership position.

“They came in with the idea that if it isn’t broken, don’t fix it,” Hudson said of Trinity. “The plan is to continue to trade under IYC, a division of Trinity.”

Trinity has been fielding requests from clients to manage their yachts and handle sales when they are ready to part with them, so it has considered starting a brokerage arm. Instead, as is frequent in business, it purchased an existing, successful company.

“Our goal is to make it as easy and enjoyable as possible for an owner to purchase, operate and ultimately sell their Trinity yacht,” Sabates said in a statement. “We felt the quickest path to be able to offer these expanded services was by an acquisition of an existing firm with a reputation for excellence, and IYC certainly meets these requirements.”

Trinity operates two construction facilities – its original one in New Orleans and one in Gulfport, Miss. – and is capable of building custom superyachts over 300 feet. The yard has 18 yachts under contract, six of which are being built for repeat clients.

Hudson still has his real estate business and he’s involved in the new build of a 50m vessel at Newcastle Shipyards in Palm Coast, Fla.

“The boat’s for sale,” Hudson said of the $35.5 million vessel. “We’re building it for ourselves, but if anyone wants it….”

Hudson cited a few personal reasons for agreeing to sell now, including his young family, but admitted that it’s an exciting time to be in the yacht sales business.

“As far as the overall wealth of the world, the United States will be a small part of it going forward,” he said, referring to new wealth in places such as Russian, China and India. “They have seen the magazines and their first show of wealth is going to be a yacht. I think we’re in the beginning of the golden years.”


IYC, from page A1

Trinity customers prompted growth into brokerage area

FROM THE FRONT: Trinity/IYC news


I realized something wasn’t right. The Coast Guard clearly thought I was a large container ship. As I explained – over and over with each new caller – that I was a yacht, they were continuously surprised.

But the system was running and I was scheduled a boarding three miles off the coast of Panama City at my scheduled arrival time. Unfortunately, I was 18 hours ahead of schedule.

At first, I was informed that I would have to remain at sea until my scheduled boarding, but a courteous Panama City Coast Guard team rescheduled my boarding for minimum inconvenience and met me at the sea buoy promptly.

At the scheduled time, a professional boarding party consisting of one officer and three seamen boarded my vessel. After exchanging identification, the officer produced his checklist and we completed our paperwork.

Here is what was checked:1. Cayman registration2. Cayman radio license

3. My driver’s license4. Written garbage plan5. Engine room pollution placards6. Navigation books7. Life jackets for persons on board8. Flares9. Ship’s horn10. Bilge pump panelWe received no violations, no

warnings, and total boarding took maybe 30 minutes. The Coast Guard officers were just doing their job and did it well. I find a no-attitude, professional approach is the best way to deal with the Coast Guard and all government agencies.

This is what I learned: Verify your destination as to ANOA requirements. They are all different; don’t assume without verifying. Contact the Coast Guard by phone (I have the secret phone numbers where they actually answer the phone) and verify requirements for your entry port. Naturally, log your Coast Guard contact and keep your paperwork in order.

The NVMC actually answers the phone (800-708-9823 and 304-264-2503) and the folks there were helpful

concerning ANOAs, but they do not readily communicate with the Coast Guard. My ANOA clearly stated recreational yacht, non commercial, no cargo, no foreign ports.

I hope my experience sheds some light for other captains in similar situations. Feel free to contact me for

off-the-record tips and comments.

Contact Capt. Charles Hudspeth at [email protected]. Have you learned a lesson other crew members might benefit from? Share your experience with your colleagues. Contact Editor Lucy Chabot Reed at [email protected].

Tim Davey, president of Ft. Lauderdale-based Global Marine Travel, has been appointed this year’s chairman of the U.S. Superyacht Association, a trade organization for U.S.-based large yacht businesses.

“I’m ready to carry on the momentum we’ve created as the voice of the superyacht industry,” Davey said. In addition to focusing on advocacy, better define its position in the marine environment and promote trade between members, Davey said he expects to double membership to more than 150 this year.

The remainder of the 10-member board includes Billy Smith of Trinity Yachts, vice chairman; Mike Kazakoff of CMP, secretary; attorney Michael Karcher, board of governance; Mark Cline of Capital Marine Alliance, treasurer; former Chairwoman Karen Blake of Palladium Technologies, marketing; John Mann of Bluewater Books and Charts, advocacy; Rupert Connor of Luxury Yacht Group and David Reed of Triton Publishing Group, events and fundraising; and Mark Bononi of MHG Marine Benefits, membership.

The USSA’s next general membership meeting is Oct. 24 just before the Ft. Lauderdale International Boat Show. For more information, visit www.ussuperyacht.com.

ISS elects new board, officersAustralian Lance Cushion

was appointed president of the International Superyacht Society in May. Cushion is chief executive officer

of Super Yacht Base Australia, the national organization representing the superyacht industry.

Paul Madden is ISS’s new vice president. Madden is the new yacht construction representative for CRN in the Americas.

Ann Avery of Northrop & Johnson continues in her position as ISS secretary. Ken Hickling of Awlgrip Paint remains treasurer. Past President Doug Sharp, a yacht designer, remains on the ISS board. For more details, visit www.superyachtsociety.com.

LESSON, from page A1

Lesson Learned: Skip the attitude during boarding

USSA selects new officers, board

FROM THE FRONT: Lesson Learned


The Triton’s June networking event will be sponsored jointly by Nauti-Tech and ARW Maritime in their offices at 3219 and 3211 S. Andrews Ave. Join us for adult beverages, friendly faces and great networking.

In the meantime, here’s a little more about Nauti-Tech, which has supported The Triton since our first issue in April 2004. (Thanks Jacques! – LR)

Nauti-Tech by Jacques Brunier and Leon Williams.

Q. Tell us about your business. When did you start it and what do you do?

I started Nauti-Tech in 1999. We are recognized in the local marine industry as the one-stop solution, offering full service and installations for all sectors including: audio/video, CCTV and alarm; A/C refrigeration; monitoring and control; navigation/electronic; electro-hydraulics, doors, gangways and davits; electrical; and telecommunications and data. I am still intricately involved as owner and vice president, however, I have a full management staff to support me.

Q. In November 2005, we printed a story about one of your inventions, the ReVA headset. Tell us about that product. Are yacht engineers using it?

The ReVA headset was designed to provide real-time assistance from a trained professional anywhere in the world that broadband access was available. At the time the product was developed, the marketing strategy was to focus on the luxury yacht industry.

As time has passed and our efforts evaluated, we have realized that larger ships and shore-based companies have been using the product much more than our originally targeted market. At this point, ReVA has been separated from the Nauti-Tech organization and has taken on a life of its own.

Q. You are an inventor at heart. How did you get involved in the yachting

industry?I have been involved with boats

for the better part of my life. I had my first at 18 years old and spent six years sailing around the Atlantic with my family. I have always applied my formal education and private interests to the boating world. It has always been a passion of mine.

During my travels, I arrived in Ft. Lauderdale to sell my boat and build a new one but somehow got captured by the enormous yachting industry in South Florida. I realized there was a need for my European expertise and that a profitable business was a possibility.

Q. What other new technology have you developed for yachts?

A series of 50 amps to 100 amps intelligent (Smart) reverse Y adapters: l The EY distributed by Hubble as

YQ100 and its exiting new version, the Ultra YQ100, which is smaller, lighter and offers the “pig tail” feature when you have only one 50 amp outlet on the dock.l The Ultra Y84 with

Phase Correction and Neutral Connection plus the “pig tail” feature.

We are also nearly ready to present the Navi-Pager. This device is used to wirelessly alert a yacht’s crew of any alarm that may occur on the vessel from the existing engine, bilge or fire alarm system, or from any programmed alarm on the vessel computer. Imagine running your Nobeltec software and setting an anchor alarm, a route or a radar alarm and getting paged up to 750 yards away. Crew do not have to stay in the wheel house anymore, and this with no installation, just a cable to plug in.

Q. Your business has grown in the past few years. Tell us about that.

Nauti-Tech has grown over the

past seven years to 16 employees, nine company vehicles, and a full administrative staff that encompasses customer service, accounting and management.

We have been fortunate enough to achieve our current status by having an unmatched referral program from our customers. We work relentlessly on keeping our cost low and our service and flexibility high. We have also managed to attract a superior staff of technicians that we provide with both on-hand and formal training classes to assist in their advancement.

Three months ago we hired Leon Williams as general manager in charge of the daily operation and to help structure the company. We also have a satellite store front in Palm Beach that we are trying to develop into another full-service facility.

Q. What’s next for Nauti-Tech?Nauti-Tech will continue to expand

in our niche market and continue to strive for our goal to exceed the expectations of every client by offering outstanding customer service and the ultimate in customization while also offering outstanding value.

We are actively marketing ourselves to our suppliers in order to acquire dealerships, and we are expanding our customer base by creating a sales department for the first time in our company history.

Nauti-Tech will do its utmost to balance our small company service mentality while structuring a corporate management foundation to build and expand on.

ARW Maritime was unable to provide answers to similar questions by deadline. To learn more about ARW, visit the company’s Web site at www.arwmaritime.com or come out and network with us on June 6.

May networking event I: Dania Beach, Fla.

Nauti-Tech success based on customer serviceNETWORKING: South Florida

About 60 folks gathered at King’s Head Pub in Dania Beach on the first Wednesday in May. Photos by Kenna Reed, the 4-year-old daughter of The Triton’s David and Lucy.


A hundred more industry folks joined us for our first-ever networking event in San Diego in early May, a few driving from as far as Los Angeles. Special thanks to Clement Hamer of Veinland North America for sponsoring the classy gathering at Bondi’s. Photos by Triton Publisher David Reed.

Join us the first Wednesday in June (June 6) at the offices of Nauti-Tech and ARW Maritime for more great networking. See previous page for more information.

May networking event II: San Diego

NETWORKING: San Diego


crunched the numbers, I couldn’t make ends meet on the off chance that I’d make it as a broker.”

Many of the captains in the room had children; some made a conscious decision not to have them because of the lifestyle they wanted. And at least one has been wondering if it is possible.

“You give it [retiring] a lot of thought once you have kids,” a captain said. “So many people say you can’t do it, run boats and have a family, but that’s not true.

“It’s good to hear it can be done,” another said.

One alternative that a few captains in the room have taken is a sabbatical.

“I’ve had two jobs in 10 years,” one captain said. “The jobs are there. If you have a good track record, you will find another job. Taking a sabbatical isn’t a bad thing. Good captains, in my mind, will always find jobs. After July 4 is a good time to find a job.”

Some captains expressed concern about getting out, that it’s hard to get back in, competing with so many more captains than there were even 10 years ago, younger guys, less expensive guys.

“Years ago, there weren’t the number of captains jobs there are now,” a captain said. “We didn’t have the opportunity to start at salaries like now. … And be prepared as you get older to run into an age bias.”

“I’m getting it already,” a younger captain said.

“There’s a family bias, too,” another captain said. “I was up for a 45-50m boat, very busy, and the owner wanted to know ‘what about your family?’ They are most important thing to me. Every four to six weeks, I’m going home for a visit. If he can’t appreciate that, he isn’t the owner for me.

“I’ve learned that it’s not bad owners,

it’s just that the shoe doesn’t fit.”So what would you do if you left

yachting?“Owners have offered me positions

with their companies,” one captain said. “We’re basically managers. We manage people and budgets and work and results. It’s those same things you go through in a lot of businesses.”

“I’ve had no fewer than a half dozen offers to join companies and do house management,” another said. “There are plenty of options out there for yacht captains, more than for the average Joe.”

“They’re always in need of estate managers.”

“I think about starting my own business but I’m not sure what I would do,” one captain said.

“The most difficult hurdle to running your own business is that not one of us has been responsible for making a dime,” another said. “All I do is control loss.”

“I’m thinking of being a maritime lawyer,” a captain said. “It’s all stuff we’re well versed in already, and we can take advantage of the connections we’re building.”

Other jobs mentioned would be a salesman for a vendor, perhaps start a business helping yachts meet regulatory compliance issues.

“If you take all your experience – and suddenly there’s no more job, the owner isn’t working out – there’s so much connected to yachting,” one captain said. “You could walk easily into anything to keep you in yachting.”

“We’re attractive to the people who are running the world,” another said.

“The biggest thing, though, is that you have to be ready for an adjustment to your salary,” cautioned a third. “I remember when I went ashore, walking through the supermarket putting whatever I wanted in the cart. I got to

the check-out and nearly had a heart attack.”

Several captains offered tips on how to prepare for a sabbatical or “retirement.”

“Have a slush fund,” one said. “I have over a year of mortgage and living expenses saved.”

“You have to start packing it away,” said another. “As a single captain or a couple, you think nothing of spending $400 for a hotel room. You don’t think twice about it. Spend and have fun, but by your late 20s, start putting some money away.”

“Don’t wait that long,” another replied. “I have enough savings and investments that I can walk away from

a bad situation. It’s important. Make sure you can walk away and support yourself.”

One captain explained how generous his current boss is, offering retirement and health benefits so that he feels he doesn’t need to worry too much about preparing for retirement. Older captains in the room warned him not to be complacent.

“Don’t depend on who you’re working for for your future,” one captain said. “You may have a 401(k) and medical benefits but all that goes right out the door when the owner dies or gets out of boating.

Attendees of The Triton’s June Bridge luncheon were, from left, Ken Bracewell of M/Y Curt C, William Tinker of M/Y Stargazer, Mike McKee of Warren 87 Hull 2, Brendon Pomeroy of M/Y Exact, Bernard Charon (looking), Kelly Esser of M/Y Harvest Moon, Randy Steegstra of M/Y Tsalta, Ben Baylis of M/Y Tsalta, Chip Adams (freelance), Normand Fougere (looking), Herb Magney of M/Y Milk & Honey (in front) and Ben Wentworth of M/Y Myeerah. PHOTO/LUCY REED

Start saving early to give yourself retirement optionsBRIDGE, from page A1

See THE BRIDGE, page A19

FROM THE FRONT: Captains’ lunch

The Triton www.the-triton.com June 2007 A1�

“You have to depend on yourself. If you want to be out 10 years from now, set that goal and work toward it, because one heart attack and it’s over.”

“You are responsible for yourself, no matter how nice the owner was,” another said.

“You’ve got to have a backup plan,” said a third. “Don’t depend on any of it.”

“That’s why I’m looking at the commercial industry now,” a captain said. “I’m so fed up with bad owners. I’m looking at my future. My hats off to the guys who have had great owners; I never had that luck.”

So, will you retire? Professionals in many other industries plan to retire at 50 or 60 or 65, after the children are grown, and travel with their partner.

“I have 18 years before the kids go off to college, then I’m selling the house, getting a motor home or a boat and I’m traveling,” one captain said. “I’m done working.”

“My problem is I love what I do,” another said. “They’re going to have to take me off in a wheelchair. I just love it.”

Has your hobby turned into a job? “No, I go boating on my days off.”“I took a holiday on a boat in the

Virgin Islands with my family,” another captains said. “I thought it was going to be the worst holiday, my whole family was there. It was the best vacation I’ve ever had.”

“I will retire into yachting,” a captain said. “I tried to do something else for six months; I just about went crazy.”

It was interesting to see the change in conversation from beginning of the luncheon to the end. In the course of an hour, what started out as resistance to the idea of retiring transformed for some captains into a realization that maybe, someday, it could happen.

“I realized not too long ago that I’m no longer a junior captain, I’m a mid-level captain,” one captain said. “Whoa. When did that happen?”

“I can see my career changing,” said another. “I’d like to end the year in a rotation. You can make your own rotation by being a relief captain.”

“Get new skills now before you have to worry about it,” advised a third. “Go online, learn about sales, get your MBA. If you can be successful running toys, you can be successful in anything.”

“The skills you learn as a yacht captain translate into anything.”

If you make your living working as a yacht captain, contact Editor Lucy Chabot Reed at [email protected] for an invitation to our monthly Bridge luncheon, [email protected].

BRIDGE, from page A18

Captain’s skills translate to other careers

FROM THE FRONT: Captains’ lunch

A�0 June 2007 www.the-triton.com The Triton

As of mid-May, there were 15 father-son teams, four pairs of siblings and two husband-wife teams employed at Burger Boat Company in Manitowoc, Wisc. In several cases, fathers, grandfathers and great-grandfathers had lifelong careers at Burger, according to a company statement.

“I am proud to have my son Reed share in my career as a fine craftsman,” said Gene Gauthier, an employee of 14 years. “It’s so rewarding to guide him as we build the interiors of these unique and sophisticated yachts together.”

“The bond that links the father and son teams at Burger Boat is not only of blood, but one of community pride and the passion for boat building,” said Mark Gagnon, another 14-year veteran.

For more information, visit www.burgerboat.com.

Birer’s tasty mid-life crisis

Doug Birer, owner of Charlie’s Locker in Ft. Lauderdale, is having a mid-life crisis. Most days, you can find him at MoonDoggies’s Seaside Coffee Shack, the coffee shop he opened just paces from his family business of more than 35 years.

He opened the café in January to create a casual, comfortable “hangout” for yacht crew. The café features coffee and other hot beverages, breakfast and lunch items, free wifi and lots of space.

Gone are the beige and burgundy of

Barnie’s, which was open about a year. The shop now features comfortable oversized chairs, plasma TVs, and a palette of island colors.

“Livin’ the dream” bumper stickers decorate the shelves as do “Life is Good” coffee mugs. Menu items include breakfast tacos, quiches, and homemade granola and Girl Nola (without the nuts).

– Lucy Reed

Delta T Systems expandsDelta “T” Systems recently moved

into an additional facility while increasing its staff in Riviera Beach, Fla. The new facility doubles operating space to 30,000 square feet. The original building continues to house moisture eliminator production while the new structure hosts manufacturing of dampers, fans and controls. Warehouse and office space are also located there.

The company has also increased its staff 30 percent. Ten new personnel have been added, including two sales engineers and a production manager.

For more information, call 561-848-1311, e-mail [email protected] or visit www.deltatsystems.com.

Bellingham names new manager

Andy Stephens has been named the new sales and marketing manager

for Bellingham Marine New Zealand responsible for the Pacific region.

Stephens has more than 20 years experience in the marine industry, the majority of which was in Southeast Asia building and developing world-class marinas. He is the only Certified Marina Manager in New Zealand.

For more information, visit www.bellingham-marine.com. ACR hires international manager

Jose Bueno has joined ACR Electronics, the Ft. Lauderdale-based manufacturer of safety and survival technologies, as international sales manager. The appointment

positions ACR to more effectively serve distributors and to more aggressively pursue business opportunities in the Latin America, Asia and Australia/New Zealand markets, according to a company statement.

Bueno, most recently with Directlink International and Cosmo Communications Corp. in Miami, will oversee marine and bridge electronics, government, outdoor and aviation market sales for ACR’s international division covering Asia, the Pacific Rim and Latin America.

“Australia/New Zealand, Asia and Latin America are dynamic and growing segments for ACR Electronics,” said Paul Hardin, vice president of sales and marketing. “Jose lived in Hong Kong for six years and understands the Asian markets as well as any Westerner.”

For more information, visit www.acrelectronics.com.

Lürssen, Kingship share office

Lürssen and Kingship are both marketing their yachts in the United States through Ibis of Florida, an office

Bueno

See BUSINESS BRIEFS, page A21

Doug Birer, left, with Daniel Arnouil who designed the menu.

PHOTO/LUCY REED

A family connection at Burger Boat Company

Burger’s family ties include fathers, sons, wives, husbands and siblings.There even have been three-generation families. PHOTO COURTESY OF BURGER BOAT

BUSINESS BRIEFS

The Triton www.the-triton.com June 2007 A�1

space in the Harbor Shops on Cordova Road. From this shared office, Buddy Haack represents Lürssen and Doug Hoogs represents Kingship. Heidi Lindholm coordinates the activities for Ibis of Florida and as such helps organize the U.S. sales efforts for both Lürssen and Kingship.

For more information, contact Ibis of Florida at +1-954-522-5544 (Lürssen), +1-954-888-8900 (Kingship), or via e-mail through [email protected].

New chef uniforms for women

Megayacht chef Harriet Deris has launched a collection of work clothes for the female chef call Dancing Chef, the first such collection worldwide.

Deris struggled to find suitable attire for herself and her staff. This inspired her to launch her own collection, which is for “the modern cool and sexy woman in the professional kitchen,” she said in a statement.

“Female chefs ... no longer need to clothe themselves in ill-fitting, sack-like garments,” she said.

The line includes the trousers (headquarter), apron (wing), skirt (lotus) and jackets (club, dojo and cradle). All items are made of white cotton with a little silk. Trousers are light grey and made of micro fiber. All pieces are available in sizes 34 to 44. Prices range from 19 to 64 euros.

For more information, e-mail [email protected] or visit www.dancing-chef.com.

Women’s fishing group noticed

The Ladies, Let’s Go Fishing! seminar series received the Individual of the Year award from Week of the Ocean, a marine education program based in Ft. Lauderdale. Citing LLGF as an inspirational opportunity to invite women into fishing, Week of the Ocean selected LLGF and its founder, Betty

Bauman, for leading the country when it comes to producing programs that welcome women into the sports of fishing and boating.

National Week of the Ocean is a grassroots program designed to promote appreciation, protection and responsible use of the ocean. For 10 years, the Ladies, Let’s Go Fishing! seminar series has taught women to fish, teaching conservation skills as they learn.

The 2007 schedule includes a seminar in Alaska from July 30-Aug. 3, in Islamorada on Sept. 14-16 and in St. Petersburg on Oct. 12- 14. For more information, call 954- 475-9068, e-mail [email protected] or visit www.ladiesletsgofishing.com.

Loggerhead chief honored

Raymond Graziotto has been awarded the Marine Advocate of the Year by the Marine Industries Association of Palm Beach County Inc.

Graziotto is co-owner of the Juno Beach-based

Loggerhead Club & Marina. The award recognizes work supporting, promoting and protecting the growth of the marine industry in Palm Beach County.

Other awards given at the association’s annual meeting included: Marine Project of the Year, awarded to Viking Yachts for the Riviera Beach Maritime Academy; Member of the Year, given to George Carter, retired harbour master of Riviera Beach; and the Marine Excellence in Media Award, presented to Joe Bonikowski for his years of coverage of the Holiday Boat Parade of the Palm Beaches.

Broward celebrates familyBroward Marine hosted its first

Broward Employee-Family barbecue in May.

Set amid the hulls of three yachts under construction, company owner Tom Lewis thanked employees for bringing their families to see where

the yachts are constructed and to enjoy the good food. Music was provided by a local group that included Mack Beacon (a carpenter in the repair and refit department), with solo saxophone numbers by Dennis Braun (in engineering with the new build department).

BUSINESS BRIEFS, from page A20

Graziotto

Female chefs have an option instead of ‘sack-like garments’

PHOTO COURTESY OF DANCING CHEF

BUSINESS BRIEFS

A�� June 2007 www.the-triton.com The Triton

AIR COND. INC.

MAT T H E W ’ S

MA R I N E

954 761 3840 Fort Lauderdale

401 787 7087 Newport

[email protected]

matthewsmarineac.com

P R O U D L Y S E R V I N G

F T . L A U D E R D A L E , P A L M B E A C H ,

M I A M I A N D N E W P O R T

Excellence in Marine

Air Conditioning & Refrigeration

Products and Services

for Large Vessels

Capt. Paul Warren

There’s no doubt about it; S. S. Sophie is a classic yacht.

She has the pedigree: She’s a 1947 Trumpy motor yacht. The golden scroll – an elaborate T at her bow – subtly blares the Trumpy name to any knowledgeable yachtsman.

She has the looks: plumb bow, smoke stack atop the long salon, lots of bright work, lots of windows, raised pilot house, covered stern. The adjectives are almost predictable: elegant, stately, tasteful, and aesthetically pleasing. At 80 feet LOA and with a 19-foot beam, it just looks the way a yacht of the post-WWII era should look.

But beneath the annual four coats of paint and seven coats of varnish lurks a maintenance monster.

You see, Sophie is a wooden boat. And that implies a whole different level of maintenance and repair requirements and skills, above and beyond the normal captain and crew requirements on a modern fiberglass, steel or aluminum hull.

Wood is a living, breathing material. It absorbs moisture and it expels moisture as a natural process. It flexes naturally. It provides strength and resilience, without substantial weight. And, it is much more subject to the negative factors of the elements; wood rots.

The captain and crew of a wooden yacht need to know about such hull maintenance items as caulking cotton, seam sealers and compounds, bronze wool, oakum, caulking mallets, and irons and seam “reefing” tools.

Capt. John Russell and First Mate/wife Aimee have an intimate relationship with all these items. In their six years running Sophie, they’ve replaced frames, stringers, knees, and hull planks. They’ve driven miles of

cotton into her seams. They’ve used gallons of seam compound to keep out the seawater. And while they’ve done much of the work themselves, they also rely on the skilled workers at Moore Marine in Riviera Beach, Fla. Moore specializes in classic yacht repairs and restorations.

In a proud and loving tone, Capt. Russell describes the process of cutting out worn or rotten framing sections, then creating replacement parts by laminating numerous wooden lengths to just the right form. It’s a process measured not by hours but by the satisfaction of replacement parts fitting perfectly, restoring integrity to the nearly 60-year-old hull.

For about five months each winter, Sophie is based in St. Petersburg, Fla., near the owner’s winter home. That time is spent on major maintenance. In 2006, the engine room was stripped, frames replaced as necessary, a

See SOPHIE, page A23

The S.S. Sophie is a sight to behold thanks to classic lines. PHOTOS/AIMEE RUSSELL

Elegant, stately, tasteful – and a maintenance monster

The S.S. does not stand for Steam Ship, so guess again. Your clue is ‘woof.’

MEET THE S.S. SOPHIE, A 1947 TRUMPY

YACHT PROFILE: S.S. Sophie


stainless steel bulkhead bolted in, engines rebuilt, bilge cleaned and repainted, new exhaust stacks installed, and new fuel tanks put in place. In a previous winter, the planking on the aging transom was removed and replaced with new book-matched teak.

The yacht spends the season, beginning this month, primarily in the Chesapeake Bay, home base for the owners. The Russells frequently move the boat up the Potomac River for onboard parties with A-list guests from the Washington political, business and social scene.

They also make the run up the Jersey coast to New York City, then to Newport, Nantucket and, occasionally, other New England destinations.

The owners use Sophie extensively to entertain and for their own relaxation. She was the race committee boat in

2004 and 2005 for the Newport Classic Yacht Regatta, sponsored by the Museum of Yachting.

The accolades that accrue to the owners about the fine finish of Sophie’s exterior and the grace of hospitality inside trickle down to the Russells, who said they feel a sense of professional pride in knowing they’ve presented Sophie to a discerning audience who appreciate the finer things in life.

P.S.: Sophie is diesel-driven, always has been. The S.S. stands not for the old-time designation of Steam Ship but for Springer spaniel.

You see, Sophie is named for the owners’ dog.

Capt. Paul Warren holds a USCG 100-ton license and is a former sailing coach at the U.S. Naval Academy. He is now a boating and travel writer based in the Tampa Bay area. Contact him through [email protected].

SOPHIE, from page A22

Sophie has hosted her share of D.C.’s A-list party guests

The engine room of the S.S. Sophie, which has been diesel-powered since it was manufactured. Sophie’s wooden construction, not her power plant, is the main source of upkeep for the yacht.

YACHT PROFILE: S.S. Sophie


By Carol Bareuther

Take one of the Caribbean’s best sailors, place him in a position that calls for enhancing and expanding one of the region’s best known marina resorts, and you’ve got a pairing that portends great things for the future.

John Holmberg – raised on St. Thomas, a former Prindle 19 national champion, and brother of America’s Cup skipper Peter Holmberg – has been named director of marine operations at the Bitter End Yacht Club & Resort, located in North Sound, Virgin Gorda.

“With the growing demand for

megayacht services, we needed to have someone at the helm who is not only deeply knowledgeable about the resort and the British Virgin Islands, but who

also is an expert yachtsman himself,” said Dana Hokin, the Bitter End’s managing partner and owner.

Most recently, Holmberg owned and operated his own day charter company in both the U.S. and British Virgin Islands. Before that, he served for seven years as director of recreation for the Ritz-Carlton in St. Thomas. Holmberg has nearly 35 years of international sailing, diving, entertaining and chartering under his belt, including a stint at the Bitter End in the late 1970s when he served as the resort’s first water sports director.

In his new position, he will be responsible for all marine operations at Bitter End, including working with the managers of the water sports, the ferries and our service boats, Quarterdeck Club Marina, and the mooring field including the fuel dock.

“Having lived here before, being from St. Thomas and having worked in various aspects of the marine industry over the years allows me a unique advantage,” Holmberg said.

Bitter End includes marina space for three megayachts up to 130 feet.

“All crews are welcome to join us for their off time,” he said. “We generally give discounts for all of our water sports equipment to industry professionals.”

Bitter End resort facilities

include 85 beachfront guest rooms, a complimentary fleet of more than 100 watercraft, 70 moorings and 20 slips, a sailing school, dive shop, two restaurants and a pub, shops including a provisioner and several private beaches.

Carol Bareuther is a freelance writer living in St. Thomas. Contact her through [email protected].

John Holmberg, left, poses with his brother, Peter, in front of Bitter End Yacht Club. Both men grew up on St. Thomas and were regulars at the old St. Thomas Yacht Club as kids. Both have made careers in professional sailing. PHOTO COURTESY OF BITTER END

Holmberg primed to enjoy a sweet start at Bitter End‘Having lived here

before, being from St. Thomas and having worked in various aspects of the marine industry over the years allows me a unique advantage.’

— John Holmberg

MARINAS PROFILE


John DeCaro has joined the sales team at Churchill Yacht Partners. DeCaro has more than 30 years’ experience in the marine

industry, both as a captain and sales broker.

The past 10 years, his focus has been on explorer yachts. He has participated in the design and construction of 16 yachts and sold

many more, the largest at 200 feet.Prior to joining Churchill, DeCaro

was a sales broker for Fraser Yachts for 10 years and worked on yachts for 18.

Call +1-954-527-2626 or visit www.churchillyachts.com for more information.

Broker Tim Johnson of International Yacht Collection sold his listing M/Y Enchantress, the 115-foot Breaux Baycraft. Broker Jim McConville sold his listing, the 108-foot Broward Party Girl. For more information, contact [email protected] or call +1-954-522-2323.

In September, a research team

from InnoC in Vienna will travel to Aberystwyth in Wales to participate in the second European Championship for autonomous sailing boats. Their “roboat” will sail the Irish Sea without human control or intervention.

The team from the Austrian Association for Innovative Computer Science (InnoC) developed a fully automatic steering mechanism for its vessel, winning the international Microtransat event in Toulouse, France in June 2006. With wind as the only propulsion, the vessel autonomously navigates toward any given target and the optimal route is calculated by weighing drift coordinates against weather parameters. The rudder, sails, tacks and jibes are autonomously controlled by incoming data from sensors (GPS, compass, anemometer, etc.), which are analyzed using artificial intelligence.

In the full-scale application, a sailor on board will be able to overrule the system for manual control.

The “roboat” is about 4m long, but the algorithms and systems used on board can be scaled up for use on larger boats, according to Roland Stelzer, project leader and president of InnoC. “The future we envision for the system is that it can become a reliable support tool for sailors in leisure boats, as well as a means to cut energy costs by use in waterway logistics, in addition to aid rescue boats.”

The Microtransat 2007 in Wales from Sept. 3-6 is the first worldwide competition for autonomous sailing boats on the open sea. The goal is

a fully autonomous crossing of the Atlantic Ocean scheduled for 2010. For more information, visit www.roboat.at.

Broker Barbara Tierney has been named vice president of YachtCouncil.org, a multiple listing system and search engine.

Tierney was instrumental in the original concept and design of Yachtcouncil.org from the inception in 2000, according to a company statement. Since the mid 1990s she has served as president of the Florida Yacht Brokers Association, a director of the Marine Industries Association of South

Florida, and founding president of the International Yacht Council.

Tierney was formerly a yacht broker with Merrill-Stevens Yachts and Bradford Yacht Sales.

“The professional associations and Yachtcouncil.org are working hand in hand to create the highest standards and most professional tools to serve the yachting industry and the buying public,” she said. “We have new features in development now that will take the yachting industry into the next era of the Internet.”

Yachtcouncil.org is the official search engine and multiple listing

system of seven professional yacht broker associations: FYBA, MYBA, CYBA, NYBA, YBAA, BCYBA, and ABYA. More than 2,000 professionals use the system each day.

In the past year, more than $3.2 billion worth of yachts on YachtCouncil.org were sold through member brokers. Additionally, Marine Solutions powers more than 500 websites and custom designs business software for the largest firms yachting industry firms in the world.

For more information, contact Barb Tierney through [email protected] or call +1-561-671-9997.

DeCaro

DeCaro adds his decades of experience to the Churchill teamBOATS / BROKERS


Capt. Garry Hartshorne took a break from yachting a few years ago, seeking a more sedate, land-based life on his 100-acre horse ranch in Cairnes, Northern Australia. After 18 months of that, he returned to yachting aboard the 103-foot M/Y Shana. A captain for 17 years, Hartshorne does double duty as chief engineer.

“When I get a boat like this, it’s a great feeling of pride,” he said. “I enjoy being hands-on. There isn’t a single job I don’t get involved in with this boat. I consider it my boat, even though I know it’s not. Nobody knows her like I do.”

Growing up in Cairnes, Hartshorne was a deckhand on shrimp boats, part of his parents’ commercial fishing fleet. By age 20, he had circumnavigated the globe. He later served in the Australian Navy.

He also served on charter boats in the Great Barrier Reef off Australia’s East Coast.

“It’s just a remarkable part of the world,” he said. “I never got tired of it.

But I’m distressed about what’s been done to the Earth by humankind in general. I see degradation the world over. I guess you could call me a greenie – even though, here I am, relaxing aboard a big boat with big engines.”

Shana recently spent six weeks undergoing service and maintenance at Knight & Carver YachtCenter in San Diego.

– John Freeman

Lisa Greenberg of The Sacks Group went to Florence after the Genoa Charter Show in early May and brought her Triton to the Great Fountain of Neptune. How appropriate. The Triton is named after Triton, one of Neptune’s children, who had the power to calm or rile the seas by blowing his conch horn. We liked the analogy of calming rumors and stirring up debate, so Triton is our namesake and mascot. And his horn is our logo.

PHOTO/BILL LEONARD

Where have you and your Triton been lately? Send photos to [email protected].

If we print yours, you get a T-shirt.

First Mate Frank Fuoco has success fixing the generator on M/Y Solstice 1, a 90-foot Dover. The yacht and her crew were off to the Bahamas, then New England for the summer. PHOTO/TOM SERIO

Mate Jack Prno of the 100-foot Broward M/Y Seabird, working on the refit of the yacht. Besides the new carpet, the entire interior is being changed-out, and the hull was just painted. Next stop: Annapolis. PHOTO/TOM SERIO

The team from D.S Greaves Custom Flooring toils as it sizes up new carpeting for M/Y Seabird. From left: William Agosto, A.J. Johnson and Jonathan Morris. PHOTO/TOM SERIO

PHOTO GALLERY

Triton Spotter


Capt. Brian Reed on Montego, a 1967 93-foot custom yacht, stopped by Platypus Marine on Port Angeles, Wash., en route to Alaska for a few repairs, including some hull planks, reconditioning the teak deck, and a paint job. Crew members Glen and Keith said they look forward to returning to Alaska.

PHOTO/RENÉ BAUER

Capt. Kostas Andreou (holding a magazine) and the crew of M/V Mystere, the 164-foot Shadow, visit behind the scenes at the Honda Grand Prix in St. Petersburg in early April. Mystere served as the Acura Yacht Club clubhouse at the races. PHOTO/ ANDY DOWN

Mate David Lawrence, Chief Stewardess Kelly Maxey and Stewardess Diannie Sevillano scrub down the 114-foot Hatteras Camille in Ft. Lauderdale in May. Just back from Nassau, they expected to spend a few weeks in town before heading to New England. PHOTO/TOM SERIO

Capt. Lars Nilsson of M/Y SkyeTyme, a 130-foot Christensen, bids farewell to Darrin Schmitt, project manager at Platypus Marine in Port Angeles, Wash. PHOTO/RENÉ BAUER

PHOTO GALLERY


By Capt. Marcus Harriott

How I love this industry, but God, how it needs a kick in the arse.

The glamour and the glitz attract big money – the wealthy owners – but also, regrettably, the dross and “flies” (backpackers and alcoholics, I call them), and the second-rate hangers-on including suppliers, brokers, and the captains and crews who hope to bullshit their way through a couple of years and rake in a reward out of all

proportion to their abilities. There’s a whole new crop of them out this year; they make money they don’t deserve and spoil it for the good guys.

I wonder how many owners quit the business with a bad taste in their mouths and a nasty hole in their balance sheets (I have met a couple). A booming world

economy covers up this churning, but I wonder how big an issue it really is. What does it take to match the perfect owner with the perfect captain and then provide a

happy boat that can in turn provide the perfect experience?

I come from a business background (process mapping). I have a natural

ability to watch, learn and then suggest and implement better methods. This is something the superyacht industry desperately needs. My favorite words whilst in business were “We have always done it this way.” A few deft changes later, I left with a fat paycheck.

So who is at fault when it doesn’t work out on a yacht? I venture a few comments to owners and the industry in general.

1. The hardest part of the job is dealing with owners or their representatives. They are often inexperienced with boats and regularly ask the captain to do things that are impractical, unsafe or illegal, and they will sack a captain who doesn’t do it. For that reason, it appears many captains acquiesce.

Ideally, a captain would have the personal integrity to do the right thing, no matter what the personal cost. Alternatively, an owner should hire a captain who doesn’t need the job or the money; that captain will tell the owner what he needs to know.

The captain knows more (or should) than the owner, so as the subject-matter expert, the owner must take the captain’s advice. So it’s the owner who is at fault on this one.

2. Yachts are small businesses, and business skills are highly relevant to the superyacht industry. Driving the boat is easy.

Yachts run business center electronic suites, maintain hotel-style entertainment centers, generate enough power to light small African towns, and stock and staff catering facilities for 20 to 300 meals a day. They run sophisticated multi-currency accounts and hire more staff each year than many medium-sized businesses.

For this multimillion-dollar floating asset with multimillion-dollar turnovers, the owners hire ex-car salesmen now called yacht managers, plausible tanned chaps from the boondocks to be their captains and a load of backpackers as crew.

So it’s the captains who are at fault on this one. They are often not up to it. It’s a business more than it is a boat.

3. It is no wonder, then, that so many vessels are disorganized. I regularly receive requests to work at very short notice. While problems can and do arise without warning, last-minute panic seems endemic within the industry, and it gives me a clear warning that something is wrong. It is unprofessional to leave things to the last minute, can be dangerous and almost invariably ends up costing more money.

This state of panic indicates a disorganized or under-funded owner. Disorganized vessels can be fixed, but

See OPEN LETTER, page A29

AN OPEN LETTER TO THE YACHTING INDUSTRY

Making things work onboard requires a team effortAn owner should hire

a captain who doesn’t need the job or the money; that captain will tell the owner what he needs to know.

WRITE TO BE HEARD

The Triton www.the-triton.com June 2007 A��

it takes a lot longer and is much more expensive than getting it right from the start. (See No. 4.)

Err … owners again.4. In this fast growing industry, there

are many new builds. Curiously owners seem to think that the time to crew them up is the week before sailing or even the day before a charter.

A new build requires a commissioning captain or engineer. Not only is this in the best interest of the owner – ensuring that the builder carries out all work to the relevant contract specifications (don’t think they will do that on their own), classification, regulatory standards and law – but it also ensures that the captain understands the boat from the inside out.

The owner of a new boat must allocate time for sea trials. Fitting out, equipping and crew training also require more time (several months in some cases) than some owners appear willing to give.

Builders encourage this situation of a limited owner’s present so they can hide poor workmanship. So it’s the builders at fault on this one, but owners take responsibility for not crewing up farther in advance.

5. Crew at all levels must be appropriately certified, trained, rotated, rested and paid. This sounds obvious, but it doesn’t happen. Requiring 80-hour weeks don’t work if an owner cares about his crew or the yacht’s guests. Crew must be employed by written contract and paid on time. A minimum practical and safe manning level must be agreed and adhered to, and not necessarily the legal minimum.

Owners must understand that yachts are expensive and almost certainly cost more than either the salesman said or they themselves expected. Cost cutting is a bad sign. Long term, it is a false economy even if it yields cash savings in the short term.

I have owned and chartered a yacht. It is difficult to make a profit in charter (using full absorption costing). Short-term cash flow savings can result in massive capital losses on the vessel.

Here, it is the brokers and builders at fault for misrepresenting to potential owners that the boat can be operated for less than 10 or 12 percent of boat cost per year.

6. Cost cutting translates into staff turnover. Good people leave – they can get jobs – while the less able stay. A critical mass develops and the vessel moves into terminal decline.

Crew turnover is the single most important issue in the business today. Nothing can improve until this problem is solved. Many business case studies support this view. Here it’s the crew

who are at fault. There are not enough good ones and not enough “stayers.”

7. Time must be allocated and supported financially by the owner for crew training, refresher courses and continuation education. Owners who invest in their crew will get repaid when they stay.

Owners again are at fault here. If a

Filipino crew breaks a £30,000 crane, it’s not his fault if he wasn’t shown how to use it. And sacking him is a waste of the £30,000 training he just received because the next chap will do it, too.

8. A yacht is a cash-hungry business. Ready cash must be available and flow in sufficient quantities to allow the vessel to run smoothly. It’s usually the owner’s agent at fault here.

So it looks like, overall, that it is owners who must try harder. They have the power and money to do so. Perhaps they just need better guidance from their staff.

Contact Capt. Marcus Harriott through [email protected].

OPEN LETTER, from page A28

Owners have money, power so change must start there

Owners must understand that yachts are expensive and almost certainly cost more than either the salesman said or they themselves expected. Cost cutting is a bad sign. Long term, it is a false economy even if it yields cash savings in the short term.

WRITE TO BE HEARD

A30 June 2007 www.the-triton.com The Triton

A 170-foot vessel left Ft. Lauderdale today after calling this area home for the last three years. While she was here, she had a refit, installed new

generators and got a new captain, and survived a couple of tropical storms and a hurricane.

My friend, a crew member onboard since the 15-year-old yacht’s launch, is aboard, en route to Ireland and points beyond.

When will they be back? It occurs to me that we really ought

to say thank you as well. Why would we want to say thank you? Let’s see. A 170-foot vessel like that is worth $30 million. It spends $3 million a year while in our harbors, just to keep her afloat with things like salaries, provisions, dockage and fuel.

That’s about $8,500 a day, $60,000 a week, $240,000 a month. Add a refit bill on top of that and you would think we would be sad to see you leave.

I know it has not been easy. After all, the yacht was large 15 years ago but with the new ones being built, she’s no longer considered “big.” She still looks

big, though, and she is big for South Florida when you think where she can dock. Bahia Mar can take her, so can Pier 66, the old Marina Marriott and the new Sails, but not if she needs to have work done.

Yards along the Dania Cutoff Canal can take her if she doesn’t mind sitting in the mud. She’s done it more than once.

Getting hauled is another story. Only one yard in Miami could handle her. (We’re eager for Merrill-Stevens’ renovation to be complete so large yachts like this one can remain in South Florida for haul-out. The Miami yard is planning a $55 million renovation that will be able to handle yachts up to 250 feet.)

Well, here is a try at a thank you.

Dear owner and captain,Thank you for considering South

Florida for your refit three years ago. Once upon a time, large yachts didn’t have many options, but now we know you have a choice where to go for yard work.

Thank you for sticking by South Florida even as you battled hurricanes and tropical storms. We know it was hard to see the shed collapsed on top of your yacht, realizing your winter cruising plans had just been canceled and your time on the hard had just been doubled and the shiny new paint job damaged.

We understand that you are looking for a spot for your 15-year Lloyds refit. Quotes for that job must be in the millions. While Ft. Lauderdale might not be able to handle this job, we hope you’ll consider another U.S. yard. South Florida tradesmen and businesses often work on jobs across the country.

Thank you for coming to South Florida. Next time you come, we’ll call out the fire engines and pump boats to welcome you back.

Until your next visit. Did I even say good bye?

Fair winds and a following sea, David

Departing yacht due an overdue thank you

My Turn

DaviD ReeD

Why would we want to say thank you? A 170-foot vessel spends about $8,500 a day, $240,000 a month, just to stay afloat. Add a refit bill and South Florida benefited millions in three years.

THE VIEW FROM SOUTH FLORIDA

WRITE TO BE HEARD


PublisherDavid Reed, [email protected]

EditorLucy Chabot Reed, [email protected]

Business Manager/CirculationPeg Garvia Soffen, [email protected]

Production ManagerPatty Weinert, [email protected]

Advertising SalesSuzy Farmer, [email protected]

Graphic DesignerChristine Abbott, [email protected]

Abbott Designs

DistributionRoss Adler, [email protected]

National Distribution Solutions

Contributing EditorLawrence Hollyfield

ContributorsCapt. A.J. Anderson, Ch. Eng. Joel Antoinette, Carol Bareuther,

René Bauer, Ian Biles, Capt. Mark A. Cline, Mark Darley, Capt. Jake DesVergers, John Freeman, Mate Marianne

Gardner, Rita Jean Glover, Lisa Greenberg, Don Grimme, the Hacking family, Capt. Marcus Harriott, Jack Horkheimer,

Capt. Chuck Hudspeth, Chef Mary Beth Lawton Johnson, Donna Mergenhagen, Chef Wolfgang Murber, Steve Pica,

Kenna Reed, Necee Regis, Rossmare Intl., Capt. Scott Sanders, James Schot, Capt. Tom Serio, Eng. Dean Vaughan, Eng. John

Vergo, Capt. Paul Warren, Chef Peter Ziegelmeier

Vol. �, No. 3. The Triton is a free, monthly newspaper owned by Triton Publishing Group Inc. Copyright 2007 Triton Publishing Group Inc. All rights reserved.

Contact us at:Mailing address: 757 S.E. 17th St., #1119

Visit us at: 111B S. W. 23rd St.Ft. Lauderdale, FL 33316

(954) 525-0029; FAX (954) 525-9676www.the-triton.com

I was glad to read Buddy Haack’s article “Broker kickbacks a messy affair” in the May issue [page A19]. Between his article and the From the Bridge discussion about owners listening to brokers rather than their captains, it sure seems as if things are still the same in the industry.

I got out not long ago after a great owner was sold a lemon for much more money than he should have paid. After pouring money into the yacht, it is still plagued by problems, yet the owner still hangs on every word the broker says. Maybe I’m missing something, but I still don’t get it.

I still can’t understand why some owners put so much faith in brokers. I don’t care if they are ex-captains and know yachts. The quest for commissions changes them. I’ve seen it first-hand, and I know Buddy has, too. I also know many captains who have been paid off, or expect to be, and that changes them, too. Ethics and integrity go out the window. Greed is a powerful thing.

There are many good brokers, but for every one of those, there are 10 bad ones, ones who don’t speak the truth and say only what owners want to hear. Their words and actions always seem to have an adverse effect on captains and crews, and more often than not, the owners.

Yacht owners should listen more to

their captains or some other party who does not stand to gain monetarily from the sale of a boat, someone who can remain totally objective. Captains are more than capable of giving their “owner” an accurate idea of what to expect from a yacht, including weaknesses, strengths, and what it will take to make it “their own.”

Let the brokers find yachts within certain criteria set by the owner and bring clients together. Then listen to a captain or another objective party for advice on practical issues before structuring a deal. Doesn’t that make sense?

Retired yacht captain(name withheld on request)

Engineer’s tribute deserved

Thank you for printing an article about Brantley in The Triton [“Chief Engineer Brantley Sweat dies in single-car accident,” page A4, May 2007]. Brantley was such a great man, mentor and friend.

At his celebration of life we held in Seattle, a lady shared a wonderful story. Her son spent much of his free time at the marina where Brantley worked on M/Y Revelation. She said Brantley taught him basic engineer duties and was so inspired, he moved to California to attend school and learn the trade of engineering.

That did not surprise me in the

least. Brantley was so wonderful with my grandchildren. I just knew he would be the best step-father ever. Again, I send my sincere thank you for the story. It has meant so much to all who knew and loved this great man.

Patricia R. GibbsMother of Brantley Sweat’s fiancée,

Theresa GibbsEDITOR’S NOTE: To read a memory

or contribute one, visit www.legacy.com and search for Brantley Sweat. Thanks for letting us participate

As most captains and crew begin to head for the Med, we would like to thank The Triton for allowing us to participate in your 3rd birthday party bash at Bahia Cabana.

As always, MHG is happy to be a sponsor for any event that will allow us to show our appreciation to the captains and crews who make working in the marine industry a pleasure. We are never disappointed with the job you do at these parties, whether it is organizing it, setting up the entertainment and venue or making sure sponsors get the best value. It is quite a task to make sure details come together and you make it look so easy.

We at MHG are looking forward to sponsoring future Triton parties.

Mark BononiMHG Marine Benefits

You have a great publication and I enjoy reading every edition, so please make sure your writers have it right. The article by Jake DesVergers on SOLAS has a pretty big inaccuracy.

He states that SOLAS yachts are those considered above the 500 gt threshold. That’s totally incorrect or at the very least misleading. Any yacht taking more than 12 passengers on international voyages is subject to SOLAS, regardless of the tonnage.

Secondly, any ship – commercial or not – can be built according to SOLAS rules if the owner wants to build in some extra safety in his vessel. A lot of SOLAS rules are simply common sense. The cost is not really the problem. This main issue is that the use of materials (wood in particular) is more restricted to meet fire safety standards. Rules are different for ships taking more than 36 passengers and yes, some things change for ships over 500 gt.

To read more about rules, you don’t have to buy the book on the IMO Web site. Go to the Web site of the American Bureau of Shipping (www.eagle.org), click on “Rules & Guides”, click on “downloads” and scroll to No. 98 for rules on passenger ships. Most of its content is straight out of SOLAS.

I’m converting a North Sea trawler into a SOLAS-compliant yacht. Believe me, I’ve read what there is to read on SOLAS.

Thorwald WestmaasProject engineer

www.expeditionyacht.org

Jake DesVergers replies: While SOLAS standards can be applied to any size vessel for private or commercial use, the mandatory application for commercial yachts begins at 500 gross tons, excluding radio communication and some security elements that are at 300 gross tons.

For statutory purposes, yachts are considered cargo ships. If a commercial yacht carries more than 12 guests, it is no longer a “yacht,” but is then a passenger ship, regardless of her tonnage. The term “SOLAS yachts” refers to those yachts with fewer than 12 passengers. A commercial vessel that carries more than 12 guests may be marketed as a yacht, but is really a passenger ship in the eyes of SOLAS.

Debating the particulars of SOLAS rules

Unscrupulous brokers make a mess of the industry

WRITE TO BE HEARD

www.the-triton.com June 2007Section B

Planned maintenance prevents agonyWhile the International

Maritime Organization (IMO), flag administrations and regional organizations all play a vital role in the

maritime safety genre, perhaps the one entity that plays the highest level of involvement for development, maintenance and enforcement of maritime safety is the classification society.

A classification society has a fundamental role in the prevention of accidents at sea through its dual role in the classification and certification of ships and yachts.

Classification, as a completely private service performed by these societies, consists of the issuing of rules for the safety of vessels and performing inspections to ensure that these rules are being applied.

The main purpose is to protect vessels as pieces of property. The rules apply principally to the structural strength of the hull and the reliability of its essential machinery and equipment. The owner uses the certificate issued by the classification society as an assurance of technical soundness and as a tool for obtaining insurance at a reasonable cost.

Class rules do not cover every piece of structure or item of equipment

See RULES, page B10

By Eng. Dean Vaughan

Regardless of whether you use a card system or the latest software package, coordinating the resources and maintenance work is where the skill comes in.

Planned preventative maintenance (PPM) requires research, planning, good records and regular fine-tuning proportional to the yacht’s duty cycle.

Many yachts are at the mercy of break-down maintenance, are constantly playing catch up, and can’t control costs. People tend not to perform record and structure maintenance correctly because it seems easier to work harder rather than to be organized.

System reliability, resource management and professionalism are three reasons for a PPM system tailored to a yacht that effectively educates crew on their vessel and contains cost.

Originally trained on shore-based turbines, steam boilers and HVAC systems, I learned that people’s lives, comfort and safety are closely linked to good maintenance practices. Equipment training, materials handling, and occupational health and safety are a big part of any PPM system.

PPM systems contain seven distinct

categories: 1. Safety – personal protective

equipment, safety signs, lock out tags and procedures;

2. Health – personal hygiene and housekeeping of vessel’s technical

See MAINTENANCE, page B4

DON’T LET THIS HAPPEN ON YOUR WATCH Classification societies are key for safety on the seas

Rules of the Road

Jake DesVergers

A planned preventative maintenance system, effectively carried out by a trained engineer, can keep any engine room looking ship-shape.

PHOTOS/DEAN VAUGHAN

Not just a cameraPhotography’s film-less

evolution means you

are free to use your

camera as a notepad,

recording device and

copy machine.

Valencia verveThe Spanish city on

the Mediterranean has

resurrected an abandoned

part of town with

dramatic archtitecture: the

performing arts center is at

left; the science museum

at right.

So many surfaces, so few cleanersShaklee products are powerful,

versatile and biodegradeable and

have a 50-year track record. B3

B12

Costa Rica comfortA 380-slip marina is planned for

the Caribbean coast. B11 B16-17

The Triton www.the-triton.com June 2007 B�

Prices for low-sulfur gasoil expressed in US$ per cubic meter (1,000 liters) as of May 15.

Region Duty-free*/dutypaidU.S.EastCoast

Ft.Lauderdale 594/635Savannah,Ga. 543/NANewport,R.I. 580/NA

CaribbeanSt.Thomas,USVI 718/NASt.Maarten 675/NAAntigua 685/NA

NorthAtlanticBermuda(St.George’s) 833/NACapeVerde 567/NAAzores 584/NACanaryIslands 612/751

MediterraneanGibraltar 580/NABarcelona,Spain 617/1,294PalmadeMallorca,Spain NA/1,305Antibes,France 641/1,432SanRemo,Italy 742/1,573Naples,Italy 686/1,608Venice,Italy 697/1,595Corfu,Greece 817/1,351Piraeus,Greece 735/1,220Istanbul,Turkey 607/NAMalta 565/NABizerte,Tunisia 570/NATunis,Tunisia 565/NA

OceaniaAuckland,NewZealand 625/NASydney,Australia 635/NAFiji 648/NA

*When available according to customs.

Today’s fuel prices One year agoPrices for low-sulfur gasoil expressed in US$ per cubic meter (1,000 liters) as of May 18, 2006

Region Duty-free*/dutypaidU.S.EastCoast

Ft.Lauderdale 633/694Savannah,Ga. 602/NANewport,R.I. 631/NA

CaribbeanSt.Thomas,USVI 770/NASt.Maarten 720/NAAntigua 680/NA

NorthAtlanticBermuda(St.George’s) 810/NACapeVerde 601/NAAzores 635/NACanaryIslands 589/721

MediterraneanGibraltar 603/NABarcelona,Spain 639/1,271PalmadeMallorca,Spain NA/1,204Antibes,France 653/1,427SanRemo,Italy 760/1,548Naples,Italy 774/1,587Venice,Italy 742/1,560Corfu,Greece 775/1,305Piraeus,Greece 749/1,274Istanbul,Turkey 606/NAMalta 588/NATunis,Tunisia 597/NA

OceaniaAuckland,NewZealand 679/NASydney,Australia 690/NAFiji 732/NA

*When available according to customs.

CREW’S CALL: Shaklee Products

Each of us has been on a boat where the previous stewardess was a product shopper; always searching for the perfect cleaner that would do the job

better. Then when the product does not work, it does not get thrown away but stuffed in the back of the cabinet, taking up prime real estate.

I came aboard M/Y Milk and Honey in November. I could not believe my eyes when

I opened the cabinet doors in the laundry room.

There seemed to be a million different products.

On most of them, the directions were in another language. I had to smell them and look at the pictures on the box to figure out what each one was used for, not to mention how toxic most of them were.

It wasn’t safe for me to even open the containers to smell.

The first thing I needed to do was some major reorganizing, starting with simplifying the cleaning products.

Considering the different surfaces the interior has, that was a challenge.

I was discussing the situation with my co-worker when the deckie chimed in and asked if we ever heard of Shaklee. His girlfriend had used the cleaning products on a sailboat, and she really liked them. When I spoke with her, she talked highly of the cleaners and their many safe uses, low cost and the small amount of space they took up.

Shaklee is an American company that also does business in Canada, and has been around since the mid-1950s. In the 1960s, Shaklee was the first company to make a biodegradable household cleaning product called Basic H.

Now it’s Basic H2, because they doubled its concentration.

All Shaklee products are concentrated. All you need to do is mix a few drops with water and it will yield many times as much cleaner. (Follow the directions, but trust me, you don’t need much.)

Basic H does not contain phosphates so it is safe for all surfaces. Imagine one rag and one cleaner for mirrors,

varnished wood, metals and marble. Yes, marble!

Because the products are water-based, they are safe for all the boat’s pipes and tanks, and even humans.

You know the movie with Nicolas Cage “Gone in 60 Seconds”? That is how long it takes to clean

the head, the room, every corner and you’re done.

Well, maybe not exactly 60 seconds but you get my meaning. The room smells fresh, and more importantly, my lungs and eyes do not burn.

I don’t even worry if I am not wearing gloves.

All it takes is a couple of drops to 16 ounces of water in a spray bottle. I used a little of the scour-off paste on the end of a napkin and removed what had been on the oven door for a long time. I have not even put a dent in the dish liquid; two drops to 8 ounces of water.

When I say two drops, I mean it; drops, as if they were coming from a medicine dropper.

There may be some other products you will keep onboard, but you will not need to store as much. Imagine what kind of space you will have.

Look up www.shaklee.com and read the company’s background and product information for yourself. I am sure you will be impressed.

Make sure you read the cost comparison information. The savings compared to a product such as Windex (not a good product for the interior or exterior) is amazing.

Shaklee offers a starter kit that is worth the money just to try it out. Some of the products may work for you and some may not. I do recommend at least trying the Basic H and the Basic G. Basic G is a germicide and is not included in the starter kit.

If you have any questions, call Laila Mastifino at 954-522-1109 or on her cell at 954-646-4752, in Ft. Lauderdale. She is a local distributor with national clients. People also can visit her Web site and order there: www.shaklee.net/lailamastifino.

Even Oprah endorsed the cleaners on her show just before Earth Day, and gave everybody in the audience a basket full of Shaklee Get Clean products. Don’t forget to mention that you read the article in The Triton. Happy easy cleaning.

Contact Stewardess Rita Jean Glover through [email protected].

Shaklee cleaning products are powerful and versatileImagine one rag

and one cleaner for mirrors, varnished wood, metals and marble.

Yes, marble!

Crew’s Call

Rita Jean GloveR

B� June 2007 www.the-triton.com The Triton

spaces; 3. Training – tools and test

equipment usage and technical competency assessment;

4. Hazmat – hazardous material data sheets and safe handling practice;

5. Environmental Pollution – correct stowage, handling and disposal of material waste;

6. System Maintenance – frequency based on accumulated hours, calendar date and condition monitoring surveys;

7. Documentation – recording, retrieval and assessment of recorded data for PPM refinement.

All yachts have virtually the same equipment list and adhere to the relevant codes, conventions and regulations according to the vessel’s registry, classification, displacement and shaft horse power.

By applying the following steps and managing resources, you can successfully develop an onboard PPM system specific to your vessel.

Equipment, maintenance routines

Starting with the equipment list

and referring to the manufacturers’ recommended spares lists and maintenance routines, methodically

begin to make up individual routines and spares lists for all the equipment.

Budget resources

Trends will appear as the budget for storage space, tooling and spare parts purchasing rapidly decreases. You will quickly realize that you can’t complete all the maintenance at the same time, nor can you practically purchase and store all the spare parts required. So priorities and schedules are needed.

Train crew

Investments made on equipment and tooling are greatly enhanced when coupled with onboard and manufacturer-run training programs.

Humans are an investment that is often overlooked in yachting.

Consumables, onboard repair kits

Consumables kept onboard should reflect the vessel’s cruising range and area of operation. Because most systems have built-in redundancy, it is more practical to stock compact rebuild kits, which better utilize storage space.

Restock according to consumption, work plan and delivery lead times.

Maintenance groups

Develop five machinery system groups, and nominate one day per week to cover each system. The objective is not to neatly divide the work into minutes and seconds but to create a coordinated system that ensures tasks occur at regular intervals.

Each machinery group work plan shall then commence on the allocated

day, and then the weekly, monthly, quarterly, annual, biannual and five-yearly routines will remain in synchronicity with specific anniversary dates well into the future.

With coordinated time periods set, it is possible to prioritize work, determine resource requirements and discover clear trends as you build information records. For example:

Monday – Communication and entertainment systems.

Tuesday – Deck equipment and tenders.

Wednesday – HVAC, fluid and main machinery systems.

Thursday – Propulsion, maneuvering, ride control, power generation and distribution.

Friday – Safety, pollution and emergency systems.

Frequency and maintenance cycles

The frequency of maintenance goes up proportionally with running hours, and the duty cycle dictates when minor and major overhauls are due, according to accumulated running hours or calendar days.

Coordinate all routines with the Classification Society surveys. Use the three-month window either side of the class certificate expiry dates.

Low running hours do not guarantee reliability since much of the maintenance work is done during start-up checks, operational checks and shut-down procedures. Idle equipment can seize and fail easily in a marine environment.

Corrosion, marine growth, vibration, fluid contamination, dust, heat and cold all contribute to premature failure in idle equipment. Target these areas and correctly preserve engines, motors, pumps and watermaker membranes not in use. Record keeping, condition checks

Record work done and formally conduct condition monitoring – with regular testing and sampling – to establish what life is left in that bearing or filter. Accurately determining equipment condition will reduce the need for space, money and time to order and carry onboard spares.

Experiment a little and look for clear trends in your maintenance logs. Read the gauges and look for pressure drops and temperature increases. Really listen – and feel – your way around the engine room.

Eng. Dean Vaughan is the project manager/owner’s representative on Burger Hull 509, setting up the yacht’s management software. Contact him through [email protected].

Maintenance, crew training, records are crucial

By applying the following steps and managing resources, you can successfully develop an onboard PPM system specific to your vessel.

MAINTENANCE, from page B1

Pages such as this one from a planned preventive maintenance guide help make clear what needs to be done and when. COURTESY OF DEAN VAUGHAN

FROM THE FRONT: PPM Systems

The Triton www.the-triton.com June 2007 B�IN THE ENGINE ROOM

By John Vergo

Since starting my business creating planned maintenance systems for yachts, I’m often asked by captains and fellow engineers just how to go about it.

Firstly, ask yourself the question: What do I require from a planned maintenance system? Your answer might be quite simple. Perhaps you just need a straightforward system that will help you keep on top of all you do to keep the yacht running well and in a safe manner.

Other questions you might ask include:l Will it be easy to use?It must be. If it isn’t, it will be destined for the

recycle bin or left behind a toolbox somewhere. Don’t make it too complicated.l Do I need a software program or will a simple

paper system work?Larger vessels and those under the ISM code might

well benefit from a proprietary software program. However, those programs will depend on crew members trained on those systems. A simple Excel spreadsheet might be the way to go, or if you prefer, a good old-fashioned three-ringed binder works, too.l Does it need instructions on how to carry out

each task or service? Yes. Concise instructions are beneficial for anyone

who may have to complete the task or service in your absence, and certainly for the next engineer or mate. The next guy will then be able to see how you did what you did.

This leads to continuation of the schedule. It also decreases the time that he or she needs to learn the vessel. Think back when you started your current position. Wouldn’t something like that have helped

you?l Should I include photos? Yes. A picture is worth a thousand words. The next

engineer or mate will appreciate this.l Aside from a calendar of maintenance items,

what should the system include?A simple log noting what has gone wrong and what

has been done to fix the problem will go a long way in showing future crew members and owners that a complete service history is present.l Do all these records go together or does each

piece of equipment need its own log?Separate logs for each engine and generator will

give a complete service history. This is also handy when proving warranty and service history.

l What does all this extra work do for the yacht?The vessel will be safer if all the safety equipment

is checked and drills carried out regularly. If questions arise after an incident, proving that

you properly maintained and serviced the vessel to the insurance company or surveyor is easy. All your regular checks and drills will be in black and white or on a hard drive and signed off.

Also, when a new crew member takes over and he sees that the system has been working well, there is a good chance it will be carried on.l What does all this extra work do for the owner?Your yacht will be serviced well and breakdowns

and down time due to equipment failure will decrease. Money will be saved, guaranteed. And the owner will appreciate it.l What does all this extra work do for me?Your hard work will pay off. You will have a record

and history of all that has gone wrong during your tenure and what has been accomplished to fix those problems. You can also show the boss or management company that you are doing your job to the best of your ability. It’s a win-win situation.

If you haven’t got the time to create a system, it may well be time to call in a professional. I have created easy-to-use planned maintenance schedules for more than 30 of the finest yachts in the world ranging from 65 to 200 feet.

Don’t forget, the more you service something, the less likely it will break down. And that means less work for you in the long run.

Contact John Vergo at SuperYacht Support at 954-661-3749 or [email protected] or visit www.superyachtsupport.com.

Taking meticulous care of all of your onboard equipment means less work and better performance in the long run. PHOTO/JOHN VERGO

Planned maintenance systems boost organization, reliability

View the complete list on the website: www.thecaptainsmate.com

Dear Yachting Profesional,

The Captain’s Mate needs your help to grow our list of megayacht ports worldwide. The Captain’s Mate will be the strongest resource possible for yacht captains and crew with your help. We’re looking for just one or two paragraphs about a place, but not the Chamber of Commerce sort of stuff people can get anywhere. We’ve written a few questions to give you an idea on our focus:

What one thing stands out to you about this port?

How was navigating in and/or out?

Did you have any local knowledge to share?

What else do crew need to know about this place? (This might include places to go for fun, a person to turn to for help finding a vendor, a nice crew house, etc.)

Any suggested reading? (It’s OK if you have none.)

Basically, we’re looking for the kind of information you might tell a fellow captain or crew over beers when they hear you have been to a place they have never been. What would you tell him? Please e-mail [email protected]. Fair winds,David ReedThe Tritonwww.the-triton.comSkype: tritonpubs-david

BelfastMcMillan Offshore SurvivalTrainingJohn McMillan+1 207-338-1603mcmillanoffshore.com

Cairns

Crew PacificJoy Weston61-7-4037 0113crewpacific.com.au

CastineMaine Maritime AcademyDon [email protected]

Clearwater/St.Pete

Sea SchoolRon wahl+1 [email protected]

Ft. LauderdaleCrew Synergy TrainingJoe Noonan1-954-242-5830crewsynergy.com

Ft. Lauderdale Maritime Professional TrainingJulie Liberatore+1 954-525-1014mptusa.com

San DiegoMaritime Institute Inc. Rags Laragione+1 (888) 262-8020maritimeinstitute.com

StuartChapman School of SeamanshipRolf Haugan1-772-283-8130chapman.org

CreW TrAining -

The Captain’s Mate is a great place to promote your company - make sure you’re listings are up todate.

The Island City of Eastport is the Eastern-most city in the United States, located at 44’ N, 67’ W. It offers an unrivaled natural beauty and cherished Downeast hospitality. If visit this inviting commu-nity on a quiet summer day or during the unmatched 4th of July of celebration, you are sure to have a stay to remember.

There are two berthing terminals located in the center of town offering floating finger piers, water, and electricity. They are operated by the Eastport Port Authority with both U.S. Customs and U.S. Coast Guard offices just a minute’s walk away.

Eastport offers such activities as:

A scenic hike along Shackford’s Head Park;A tour of the historic Raye’s Mustard Mill- ‘North America’s last remaining traditional stone-ground mustard mill’;Spotting Old Sow ‘ the largest whirlpool in the Western hemisphere;A whale watching tour or sunset cruise on one of Eastport two schooners; orTake in the local history, art, and personalities.

Eastport, Maine USA

Photos by: Jim Lowe

SOMe OF The New LISTINgS - Ft. LauderdaleMarinasHall of Fame MarinaScott Salomon [email protected]

Ft. LauderdaleShipyardsDerecktor ShipyardsPatty Lengel+1 954 920 5756derecktor.com

Kodiak Island MarinasPort of KodiakMartin Owen+1 [email protected]

Oslo Yacht AgenciesT.R. Shipping norway Paal Kjelsrud+47 22 95 57 90trshipping.no

Phillidelphia MarinasThe Marina at Penn’s LandingMonica Santoropennslandingcorp.com

Port Lucaya MarinasPort Lucaya MarinaRyan Knowles+1 242-373-9090portlucayamarina.com

Road Town ProvisioningShore Side Yacht Services Ltd.Frances David+1 284-494-5135shoresideservices.com

AbacosTreasure Cay Hotel resort & MarinaMike Sawer+1 242 365 8250treasurecay.com

AnnapolisAnnapolis City DocksUlric Dahlgren+1 410-263-7973annapolis.gov

Beaufort, nCMorehead City Yacht Basin Dwayne+1 252-726-6862

Boothbay HarborWotton’s Wharf & Boothbay region BoatyardHannah McLellan+1 207-633-2970wottonswharf.com

Carousel MarinaJake Cogswell+1 [email protected]

Boston

Boston Yacht HavenAttn:Marina+1 617-523-7352byhonline.com

Constitution MarinaSebastian DeSilva+1 [email protected]

CairnsViaduct Harbour MarinaRachel Douglas+1 [email protected]

CharlestonCharleston City MarinaDavid Rogers+1 843-723-5098charlestoncitymarina.com

The Harborage at Ashley MarinaDaes Manning843.722.1996ashleymarina.com

Charlotte AmalieYacht Haven grandeKristen Fritz+1 340 774 9500yachthavengrande.com

exumas

Sampson Cay ClubHannah McLellan242-355-2034sampsoncayclub.com

Ft Pierce richard graves @ AssociatesRichard Graves+1 954-524-2131rgassoc.com

Ft. LauderdaleHarbour Towne MarinaJohn Pirovano+1 954-926-0300westrec.com

Hall of Fame MarinaScott [email protected]

The Boathouse of Fort LauderdalePamela McNaughton1-866-397-9993flaeqt.com

Sunrise Harbor MarinaDave Culver+1 954-667-6720sunriseharbor.net

Waterways Marina resortVito Miceli+1 305 935 4295waterwaysmarina.com

Jacksonville

Ortega LandingKris Schmid904-387-5538

Kodiak island

Port of KodiakMartin Owen+1 [email protected]

new York HarborDennis Conner’s north CoveLaura Migliozzi+1 212-786-1200TheNorthCove.com

newport

Forty 1deg northMaggie McCormick1-401-848-795041no.com

newport Yachting Center MarinaKerrie Bourski+1 401-846-1600newportyachtingcenter.com

norfolk

Marina WatersideIan Lassalle757-625-DOCK (3625)watersidemarina.com

norwichMarina At American WharfMichael Valentine+1 860-886-6363americanwharf.com

Phillidelphia The Marina at Penn’s LandingMonica Santoropennslandingcorp.com

Port LucayaPort Lucaya MarinaRyan Knowles+1 [email protected]

ProvodentialesTurtle Cove MarinaCarole [email protected]

Quepos

Marina Pez VelaGlen Mumford1-772-342-1240marinapezvela.com

road TownVillage Cay Marina & HotelPaul Carrell+1 284-494-2771vcmarina.biz

Saint MaartenSimpson Bay MarinaGeorgette Adamou+1 011-599-544-2309sbmarina.biz

Yacht Club at isle De SolMario Biabiany+1 599-544-2408yachtclubisledesol.com

San Francisco

Pier 38Carl Ernst+1 415 975 [email protected]

SeattleShilshole Bay MarinaLaurie Lohrer+1 206 728 3006portseattle.org

Fisherman’s TerminalTerminal Office+1 206 728 [email protected]

elliott Bay MarinaDoug Hicks+1 206-285-4817elliottbaymarina.net

Bell Harbor MarinaLaurie Lohrer+1 206-615-3952potseatle.org

St. Thomas American Yacht HarborChris Petty+1 340-775-6454ayhmarina.biz

Crown Bay MarinaCarole Dudley+1 340-774-2255crownbay.com

West Palm BeachOld Port Cove MarinaSue Morgan+1 [email protected]

Visiting a new port?

Can’t find the serviceyou need?

Visit The Captain’s Mate,The Triton’s new online

resource directory of business and ports

around the world.

Created by the news leaders you trust; populated by fellow captains and crew.

Check it out today:www.thecaptainsmate.com

Some of the listings in the Marinas Category for the complete list visit: www.thecaptainsmate.com

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B� June 2007 www.the-triton.com The Triton TECHNOLOGY BRIEFS

Wärtsilä acquired propeller repair company McCall Propellers Ltd, the UK’s largest marine propulsion support services company specializing in emergency repair of propeller equipment. The company had net sales of 9.4 million euros and 33 employees. McCall has purpose-built repair facilities next to Glasgow Airport, and work is carried out either in the workshop or anywhere in the world.

Wärtsilä also opened a new service workshop close to Saigon port in Ho Chi Minh City, Vietnam, as well as a branch in Hanoi. Wärtsilä has had a permanent presence in Vietnam since 1994 when it set up a representative office in Ho Chi Minh City.

The 850-square-meter workshop has facilities for a variety of work on Wärtsilä products and other brands of engines, particularly for reconditioning fuel injection equipment.

In addition, it is the authorized workshop for Vietnam and the Indochina area for overhauling Metaldyne viscous fluid vibration dampers for reducing torsional vibration forces in engines.

For more information, visit www.wartsila.com.

Couplings offer vibration control

Engineered to break before allowing damage to the transmission, Poly Flex Flexible Disc Couplings from Thermo Boat will shatter in the first quarter turn if a boat hits something and the shaft stops.

Specifically designed, built and DNV certified for marine applications, the couplings reduce vibration and provide a physical brake to stop electrical current from flowing between the motor and the shaft, according to a company statement.

The couplings are available in 10 to 2,500 hp ratings. Suitable for all major marine transmissions, the thermoplastic couplings are manufactured from an engineering-grade, heat-cured polymer alloy. They are resistant to most fuels, oils and chemicals.

A color coding systems identifies the hardness of the couplings.

Suggested retail prices start at $90. For more information, call the British Columbia-based Thermo Boat at 250-472-8495, through info@thermoboat.

com or visit www.thermoboat.com. MAN supplies new super ferries

In a contract involving the world’s largest Ro-Pax ferries, MAN Diesel is to supply complete propulsion packages based on its latest common rail engine, the medium speed 48/60 CR, according to a story in Maritime Executive.

The two new ferries are to be built by the Aker Yards Group for the Stena Line. At 62,000 GT and 240 meters overall, the new ferries feature 5,500 meters of trailer lanes, 700 meters of car lanes and facilities for 1,200 passengers. They are due to be delivered from Aker Yards’ facilities in Germany during the first and third quarters of 2010.

The 48/60 CR engines offer 1200 kW per cylinder at 500 rpm and are used in a four engine, twin propulsion train diesel mechanical system. There are twin 5.2 meter type VBS1560, Controllable Pitch Propellers from its Frederikshavn works, 41 meter shaft lines and ODF servo systems, together with the Alphatronic 2000 Propulsion Control and Management System for engine control room, main bridge and bridge wing consoles.

Each vessel also features four generator sets based on one 7L21/31 and three 6L21/31 engines.

Stena said the engines were chosen due their wide operational flexibility and combination of favorable fuel efficiency, low emissions and invisible smoke under part-load operation. With flexible control of injection pressure, timing and rate shaping, common rail fuel injection allows emissions and fuel consumption to be optimized over the engine’s entire load range.

Wesmar picks Cent. America dealer

Wesmar has appointed Ocean Works of Quepos, Costa Rica, as its authorized dealer covering Central America from Belize to Panama.

Quepos is a small port town known for its sport fishing fleet and as a popular destination for sport fishers. Ocean Works services the boat yards, boat builders, yachts and sailboats throughout the region.

Ocean Works will be a stocking dealer with complete parts and systems for Wesmar’s line of bow thrusters, roll fin stabilizers, and sport fishing sonar.

The owner of Ocean Works is Fred Hogan, formerly a Wesmar sales manager for the U.S. Gulf, mid-Atlantic, and Great Lakes regions.

Ocean Works can be reached at 425-869-7322.

Radio Holland wins ferry-VDR bid

Radio Holland (Vancouver) recently

See TECH BRIEFS, page B9

Wärtsilä acquires McCall, expands Vietnam presence

The Triton www.the-triton.com June 2007 B�TECHNOLOGY BRIEFS

won the competitive bid to provide BC Ferries with voyage data recorders manufactured by Rutter Technologies. BC Ferries is a year-round operation on the West Coast of Canada.

Radio Holland (Halifax) recently completed installation of Rutter VDRs on the Atlantic Fleet, which operates between Nova Scotia and Newfoundland on Canada’s East Coast.

Five of the vessels in the West Coast fleet are double-ended ferries that have two separate bridges, one on each end of the ship.

Radio Holland’s bid included two VDRs for each to avoid the installation of long cable runs through fireproof bulkheads. The project is expected to be complete by November 2008.

For more information, visit www.radiohollandgroup.com.

IBEX hosts compliance pavilion

IBEX 2007 will host the first ever Compliance & Standards Resource Pavilion. About a dozen exhibitors had signed on to participate by late April.

“Come prepared to challenge us with your problems and expect nothing else but solutions,” said Marnix J. Hoekstra of Rulefinder.net, one of companies planning to participate.

What started out at IBEX a few years ago as part of USCG, ABYC and NMMA certification booths has grown into a pavilion of both U.S. and international organizations involved in all phases of regulations, standards and assessments.

The exhibitors participating in the new Compliance & Standards Resource Pavilion are experts in national as well as international Rules and Regulations.

They will provide services ranging from compliance inspections and certifications and all necessary requirements for small craft and their components.

IBEX is scheduled for Oct. 10-12 at the Miami Beach Convention Center. For more information, visit www.ibexshow.com.

Bright LEDs available in San Diego

Orca Green Marine Technology Corp. has selected Downwind Marine of San Diego as a distributor of its LED navigation lights.

Two of OGM’s most popular LED navigation lights include the first USCG approved LED Tricolor/Anchor combination, which uses 6W (0.5 amps) of power at 12V; the anchor-only light has a power consumption at 2.4W (0.2 amps).

“San Diego has long been a final U.S. stopping point before embarking on a longer voyage,” said Hobie Caldwell, OGM’s co-founder and CEO.

“Downwind’s complete chandlery and knowledgeable staff allows cruisers to find the best marine equipment and answers to questions that will ensure their bluewater experience is a safe one.”

Chris Frost, owner of Downwind Marine, first discovered OGM’s LED lights while cruising in the Caribbean.

“It was the brightest light in the harbor, and I have to say, it is the brightest LED light we carry in our store today,” Frost said.

For more information about the Texas-based OGM, visit www.orcagreen.com. For more information about Downwind Marine, visit www.downwindmarine.com.

Adapter lets iPods connect to dash

Maryland-based marine audio systems manufacturer Poly-Planar has launched the IC-3.5PM Adapter, a waterproof adapter to connect MP3 players, iPods or satellite radios to any audio device with RCA inputs.

It features a panel/dash mount with rubber cover to keep water out when not in use and a 4-foot extension cable. A 4-foot patch cord for connecting an MP3 player to adapter plug is included.

It can also be used as a remote headphone jack.

Retails for about $14.95. For more information, visit www.polyplanar.com. Maptech updates New England

Massachusetts-based Maptech has launched the latest edition of ChartKit Region 3 (which covers New York to Nantucket and Cape May, 14th edition) that includes a Chartbook Companion CD and GPS Real-Time Software.

All navigation information has been scrutinized on each page – from shifting shoals to re-buoying of major harbors, the company said in a statement.

The 14th edition includes thousands of NOAA changes, full-color charts with hundreds of GPS waypoints and pre-plotted courses, and offshore and inshore charts in the most useful scales for the area, the company said. Suggested cost is $130.

Maptech chartbooks are available from marine stores nationwide or at Maptech (www.maptech.com) or call 1-888-839-5551.

TECH BRIEFS, from page B8

IBEX compliance pavilion:Expect nothing but answers

B10 June 2007 www.the-triton.com The Triton

on board a vessel, nor do they cover operational elements.

Activities that generally fall outside the scope of classification include such items as: design and manufacturing processes; choice of type and power of machinery and certain equipment (e.g. mooring bitts, capstans and winches); number and qualification of crew or operating personnel; form and cargo carrying capacity of the ship and maneuvering performance; hull vibrations; spare parts; life-saving appliances and maintenance equipment.

These matters may however be given consideration for classification according to the type of ship or class notation(s) assigned.

Classification is voluntary

It should be emphasized that it is the owner who has total control over a vessel, including the manner in which it is operated and maintained. Classification is voluntary and its effectiveness depends upon the owner, and other interests, operating in good faith by disclosing to the class society any damage or deterioration that may affect the vessel’s classification status.

If there is the least question, the owner should notify class and schedule

a survey to determine if the vessel is in compliance with the relevant class standard.

The technical skills possessed by classification societies and their international network of personnel have led them to assume another, public service role. Under powers delegated by the flag administrations, they enforce the regulations contained in the international conventions on safety at sea and protection of the environment.

In this case, they carry out the necessary inspections and deliver official certificates of conformity to such regulations. Similar to classification, this is a certification service, by which a vessel’s compliance with previously established requirements is formally stated.

When serving in this role, classification societies are also referred to as “recognized organizations.”

An insurance-based beginning

The history of classification societies began with a commercial motive rather than a safety-oriented one. The organizations were developed to meet the needs of marine insurers at the beginning of the 18th century.

At that time, hull and cargo underwriters worked under great difficulty, deprived of any reliable data

on which to base their premiums, any periodic statistics on shipwrecks, or any accurate information on ships. Their only recourse was to question shipmasters and seamen on the age and nautical qualities of vessels known to them.

The information that circulated by word of mouth was unreliable. Assessments of ships varied depending on individual sources. No general picture or consistent standard was provided.

Sometimes information was distorted under the influence of unscrupulous owners. Particularly in England, where “spin-nakers” were active, goods were insured well beyond their real value and then shipped on old vessels. Few of these ships had little chance of ever reaching their destination.

It was against this background that the first classification societies came into existence.

The societies were extremely successful in the second half of the 19th century. Classification brought appreciable economic benefits to marine insurers, for whom high financial value of certain vessels represented a serious risk. Awareness of their actual condition made it possible to bring these risks under control.

This method of risk management was based on the award of a “rating” to each ship.

IACS members set the standard

Classification societies today are characterized by their number and diversity. They differ in size, with the smallest employing only a few inspectors concentrated in certain geographic regions, while the largest have a network of inspectors extending over all the continents.

In 1950, there were fewer than 10 clearly identified societies engaged in classification. There are now more than 100, many of which do not meet the minimum conditions for performing their role properly. This has resulted in unpardonable inconsistencies at applying safety standards.

Promoting such a reputation has brought discredit to the profession.

Aware of these difficulties, the largest classification societies joined

forces in the International Association of Classification Societies (IACS). More than 90 percent of the world’s cargo-carrying tonnage is covered by the classification, design, construction, and through-life compliance rules and standards set by the 10 member societies of IACS.

Since the 1990s, IACS has made strenuous efforts to regulate the work of classification. Its most recent multi-year initiative culminated in 2006 with the development of Common Structural Rules for Tankers and Bulk Carriers. IACS members include the nations listed in the box below.

As the classification profession evolved, the practice of assigning different classifications has been superseded, with some exceptions. Today a ship either meets the relevant class society’s rules or it does not.

As a consequence it is either “in” or “out” “of class.” However, each of the classification societies has developed a series of notations that may be granted to a vessel to indicate that it is in compliance with some additional criteria that may be either specific to that vessel type or that are in excess of the standard classification requirements.

Understandably, there is much at stake. Apart from the control of a billion-dollar market employing more than 10,000 people, the societies need to be given the chance of a more active role in improving the safety of ships.

This must be done both for occupational safety of those at sea and the structures upon which they live and work.

Capt. Jake DesVergers is chief surveyor for the International Yacht Bureau, an organization that provides inspection services to Marshall Islands-registered private yachts of any size and commercial yachts up to 500 gross tons. 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 954-496-0576 or www.yachtbureau.org.

Name Acronym Headquarters EstablishedAmerican Bureau of Shipping ABS USA 1862Bureau Veritas BV France 1828China Classification Society CCS China 1956Det Norske Veritas DNV Norway 1864Germanischer Lloyd GL Germany 1867Korean Register of Shipping KR Korea 1960Lloyds Register of Shipping LR United Kingdom 1832Nippon Kaiji Kyokai NK Japan 1899Registro Italiano Navale RINA Italy 1861Russian Maritime Register of Shipping RS Russia 1913

IACS members

RULES, from page B1

Owner must operate in good faith for classification to workFROM THE FRONT: Rules of the Road

The Triton www.the-triton.com June 2007 B11MARINAS

A new, state-of-the-art luxury marina is being planned for the Caribbean Coast of Costa Rica. IslaMoin, at 10º north, is being touted as a safe harbor since it lies below many insurance companies’ hurricane limit.

The full-service marina will consist of about 380 slips for vessels from 50 to 250 feet. The slips will be in the main Marina Village and on the canals throughout the rest of the property, according to a news release from the marina. Dry storage units for boats up to 30 feet in length are also in the plans.

IslaMoin is being developed on 208 acres surrounded by 8,200 feet of beachfront and 8,200 feet of deep water canal frontage. This gated community will be developed with 560 low-rise resort residences and about 100 beachfront villas. IslaMoin will also contain a private area for about 100 home sites. A 15-acre parcel has been reserved for a luxury hotel.

IslaMoin is designed to embrace the natural beauty of the land and take advantage of its pristine location, lush natural tropical landscaping and spectacular waterfront areas. IslaMoin will enhance the natural beauty of Costa Rica, the company stated. Costa Rica enjoys the same favorable currency exchange rates, but more importantly it has one of the most politically, economically and socially stable countries in the region.

For more information, visit www.IslaMoin.com.

Former shipyard under contract

Marcos Morjain, president of Reel Deal Yachts in Miami Beach, is under contract to buy the 12-acre property that used to be Fort Lauderdale Shipyard. Located on Ft. Lauderdale’s State Road 84 between Rolly Marine and Cable Marine, Morjain said in a statement that he plans to develop the property into a megayacht marina and include a sales facility for Reel Deal Yachts. No other information was available.

IGY acquires Montauk Yacht Club

Island Global Yachting has acquired the historic Montauk Yacht Club Resort & Marina on New York’s Long Island. Montauk Yacht Club encompasses more than 35 acres and includes a 232-slip full-service marina for vessels up to 175 feet.

In addition, the property features 107 deluxe guestrooms and villa suites, restaurants and lounges, a spa, private beach and extensive recreational offerings.

Montauk Yacht Club Resort & Marina began as three separate estates. The original club building was built in 1928 by entrepreneur Carl Fisher, the builder who turned Miami from a sleepy backwater town into a resort

city. Fisher had dreams of replicating his success with the small seaside village of Montauk by creating a playground for the rich and famous.

The club’s original membership included Vincent Astor, J.P. Morgan, Nelson Doubleday, Edsel Ford, Harry Payne Whitney, Thomas Eastman, John Wanamaker and Harold S. Vanderbilt. Among the many guests was famed aviator Charles Lindbergh, who often flew his seaplane into the harbor to dock at the Marina.

IGY’s signature marina, Yacht Haven Grande, opened this winter in St. Thomas, USVI and can accommodate yachts up to 500 feet. Founded in 2005 by Andrew L. Farkas, IGY focuses on acquiring, controlling and/or servicing luxury-yacht marinas and the surrounding upland real estate properties. For more information, please visit www.igymarinas.com.

First phase of Cap Cana opens

Construction of the $96 million marina at Cap Cana in the eastern Dominican Republic has begun. In its first phase, which opened in March and celebrated a grand opening in late April, 72 slips were available. When complete, the marina will have a capacity for 1,000 vessels, including megayachts.

The central axis of the 1.5 million square meters will be the Grand Canal (almost 60m wide and 5m deep), surrounded by shops, restaurants, and five-star hotels. Transportation along this canal will be by vaporetos, small steamboats.

Maintenance services will also be provided, along with port authority and customs facilities, according to a company statement.

Coastal Systems International of Miami designed the marina. Operation and maintenance will be handled by International Marinas of Ft. Lauderdale. Donald Trump is one of the project’s investors. For more information, visit www.capcana.com.

New concrete slips at Lauderdale

Lauderdale Marina in Ft. Lauderdale recently opened its six new floating concrete slips. Bellingham Marine supplied 2,028 square feet of Unifloat

Luxury marina planned for Costa Rica’s Caribbean coast

See MARINAS, page B12

PHOTO COURTESY OF CAP CANA

docks with electrical provisions to supply each slip with 200 amps of power. The marina has about 80 slips for yachts up to 150 feet.

Additional amenities include slip side pumpout stations, water, telephone, and cable services. The marina also has a 350-foot fuel dock and 11 pumps.

St. Joe buys panhandle marina

Jacksonville-based The St. Joe Company completed the nearly $10

million purchase in late April of Bay Point Marina near Panama City Beach in Florida’s panhandle. Subject to permitting, the company intends to expand and improve the marina over the next two years, according to a company statement. The marina currently has 136 slips for yachts up to 120 feet.

The acquisition creates an alliance between The St. Joe Company and Flautt-Cornerstone Bay Point, owners of Bay Point Resort that could give some property owners access to a range of amenities at the resort.

Koehler: 1st renovation phase endsKoehler Kraft on San Diego’s

America’s Cup Harbor has completed the first phase of a $2 million renovation, according to a company statement. It gives the 69-year-old boatyard and marina the ability to allow for simultaneous indoor painting, finishing, and new construction on up to 10 boats up to 70 feet.

This first phase focused on rebuilding the Koehler Kraft docks and demolishing the existing boat shop. Koehler Kraft opted to build the new docks out of a Brazilian hardwood

called ipê, which is naturally resistant to fungi decay and termite infestation. Ipê upholds a Class A fire rating, the company stated.

Construction is expected to be complete by August, and the facility will remain open during that time. For more information visit www.koehlerkraft.com.

Melbourne’s Docklands: more slips

Victoria Harbour, the fifth marina to be built in Melbourne, Australia’s Docklands area, has opened. The first phase, completed in December, included 72 slips over three main walkways. One hundred six slips are planned for a second phase. The marina’s slips range from 32 to 115 feet.

Victoria Harbour was designed and constructed by Bellingham Marine Australia, and features the company’s concrete floating docks. All slips are wired with utilities including power and water and a public pump-out station is available on site.

Developed and managed by d’Albora Marinas, Victoria Harbour will also include a mix of commercial, residential and retail space.

New marina open in Jacksonville

The Marina at Ortega Landing opened this spring on the Ortega River in Jacksonville. It features 192 slips off four main concrete floating docks with electricity, cable TV and slip side pump out for yachts up to 70 feet. For more information, visit www.ortegalanding.com.

Marina managers get certified

Four new marina managers attained the status of Certified Marina Manager (CMM) in April: Irene Hoe of Westport Marina in Victoria, Australia; Odette (Frances) Toro-Alvarez of Marina Puerto Chico in Puerto Real, Puerto Rico; Cheryl Maynard of Swantown Marina in Olympia, Wash.; and William Cranford of Alred Marina in Guntersville, Ala.

All four designations were unanimously approved by the Association’s Certified Marina

The four additions bring the list of total CMMs worldwide to 196. The CMMs are awarded by the Association of Marina Industries.

For more information on the certification, visit www.MarinaAssociation.org/training.

MARINAS, from page B11

PHOTO COURTESY OF BELLINGHAM

The St. Joe Company acquires marina in Florida PanhandleB12 June 2007 www.the-triton.com The Triton MARINAS

The Triton www.the-triton.com June 2007 B1�PHOTOGRAPHY: Photo Exposé

Welcome aboard, photo enthusiast. Remember how we used to have to buy film? We wanted (had) to make every shot count. It could take weeks before

we finished a roll of exposures, and then we would process, print and pay while a day or more passed before we picked up the results.

With this in mind it is worth mentioning again how digital

cameras have changed the way I use my camera. Sure, I still photograph my shipmates and beautiful seaside vistas, but now because I no longer have to wait and pay and I can delete pictures I don’t like or need, I literally often use my camera as a copy and recording machine.

If you see something on a sister ship you might like for yours, if you need to replace a certain part on board, if you had a little fender bender, if you are doing some comparative shopping, why try to remember or take notes? Just take a picture. There are so many possible ifs where you can use your camera to copy and record, and then when your needs are met, delete the photo from your camera memory card.

There are several handy camera features that I often use when using my camera as simply a recording device. One is usually – on most compact cameras – represented by the symbol of a close-up flower. On my camera, the symbol has a button next to it. When pressed, it shows up on the LCD screen to let me know it is in the macro mode.

You will have to experiment with your camera to determine its actual magnification capabilities. If it were 1 to 1 (1:1) it would mean you could photograph your object at its actual size without enlarging it in the printing process. But with most cameras this will not be possible.

There may also be a bit of distortion, called barrel distortion, but if you are taking close ups of flowers or using your camera for copy-recording purposes, it will not be a troublesome issue. You can have a bit of fun with it getting real close on friendly faces.

Finally, you might think that setting the lens to telephoto using the zoom button while also pressing the close up feature will get you really close to a subject. Sure, but the results will also be out of focus. It is important to have your camera lens set to its widest angle, so zoom out to be sure.

Talking about things being out of focus, whether you are taking a photo of friends or recording some pricing

on a shopping excursion, it is always worthwhile to check your focus. Here’s how:

Most compacts have a review or preview button. On my camera it is noted by a green right-facing arrow. When I press the arrow button, the last photo taken appears. From here I can press the right or left arrows on my “omni selector” to work my way through other photos I have taken.

This way, I can check the focus of any picture by pressing the same button used for “zooming in and out” in the photo mode (remember I pressed that button to go into review/preview mode). The zoom rocker button most often has a + sign and – sign signifying its function.

So when I press the zoom + I will zoom in. Once I have zoomed in at any level, the right and left direction buttons on the “omni selector” no longer change through the photos I have taken. Instead they allow me to pan right or left through a photograph taken, while the up and down arrows allow me to tilt through the photo. Overall I can zoom in a great deal on a photograph taken and at any stage move around it, up, down, right or left to easily determine how well things were focused.

Whether you take photographs of friends water skiing or you are recording a document, you certainly want the results to be in focus using the means described above. After you have reviewed your image, simply press the zoom out (-) side of the button and you will get back to the full frame shot. From there you can use the right and left buttons to go through and check other photos taken, or hit the review/preview button again to get back the photo taking mode again.

Do note that on my camera the right, left, up, down dial is termed an “omni selector.” Your camera will have the same dial under another name. So while you are making good use of the close up and focus-checking functions, I ask for permission to come ashore.

James Schot has been a professional photographer for 27 years and owns Schot Designer Photography. Feel free to contact him at [email protected] with photographic questions or queries for future columns.

Without limitation of film,camera gains functionality

Because I no longer have to wait and pay and I can delete pictures I don’t like or need, I literally often use my camera as a copy and recording machine.

Photo exPosé

James schot

B1� June 2007 www.the-triton.com The Triton CRUISING GROUNDS: Mallorca

By Chef Wolfgang Murber

Mallorca is the biggest of the Balearic islands in the Mediterranean, 120 miles southeast of Barcelona. Barcelona. Palma, its capital, is one of the yachting hotspots worldwide. Aside from boat people, there are a couple million other tourists there every year. All of this has built an interesting gastronomic scene.

If you walk through the streets of Palma you will recognize that cuisines from all over have taken root there, mostly Mediterranean, young European, Spanish and of course traditional Mallorcan. So even if you have to go out every night – maybe your chef is on holiday or you don’t have one – you won’t get tired of eating the same kind of food every time.

There is no need to say anything about Mediterranean cuisine; most everybody knows something about it. With Spanish and especially Mallorcan cuisine, however, it’s a little bit different. It’s generally simple food. They don’t try to make it that special. They sell “normal” food, mostly fresh products such as seafood, lots of lamb and pork from the grill or braised in olive oil, fresh vegetables and salads of the season. Normally, it comes out spectacular and tasty. They also make tapas. Many people have heard about tapas and they make it sound special,

but that’s not what it’s all about. It’s about enjoying food. When you go to a tapas place, you will get cheap, small dishes in all kinds of variations. You don’t order one big dish; you order a whole lot of small dishes and everybody can try everything. It’s just great.

The young European kitchen is a bit different. Many young European chefs work for a season or two on the island. Some stay longer, so they bring a lot of ideas and motivation. It’s a mixture of different ways to cook, so it is always exciting to try a new restaurant.

It’s hard to tell where to go, especially in Palma, because there are thousands of restaurants, bistros and bars, but I recommend a trip through the old town, near the cathedral. It’s easy to reach from all the marinas of Palma, even by foot, and there are lots of restaurants with all kinds of food and really tasty tapas places.

Everybody knows how small even a big boat can get, so daytrips are a loved opportunity for crews, owners and guests. Mallorca is a good place for this kind of thing. For example there are small, beautiful villages in the mountains, such as Valldemossa or Soller, packed with history, beautiful buildings and Mediterranean flair.

A special place where we took many friends and guests is Finca Possada del Marques, in the mountains of Esporeles. It’s a restaurant with a hotel in an unbelievable surrounding. The old ranch has been refitted under the newest standards and packed with antique furniture.

From the terrace you can enjoy a really nice sundowner with a view of Palma and the surrounding mountains. You can swim in the pool, drink champagne in the hot tub or go in the sauna. The food is great, with influences from all over the world. So far, everybody has been impressed.

Another unforgettable place in the mountains is a restaurant above the little town of Alaro. Really small roads bring you up to an old barn called Es Verge. There is a castillo (an old fort) further up the road where you can go for a walk before you taste the best lamb on the island. The lamb is braised in olive oil, cooked for hours in a big wood-fired stone oven. If you take one of the digestifs, a burning whisky cocktail served in a stone bowl, you might need a walk afterward, too.

If you don’t want to get away from the water, you can go to Puerto Portals, a small exclusive yacht harbor not far from Palma with all kinds of restaurants. There is Tristan, the finest gourmet cuisine with two stars from Michelin, Flannigan’s with a good Mediterranean kitchen, and the Ritzi, a high-class Italian restaurant with fresh pasta and all kinds of good Italian food. If you don’t want a meal, dock the tender at Portals and go to the cappuccino café in the middle of the harbor and watch the scenery. The motto is seen and be seen.

If you love the boat too much to leave it, take it with you. We did a fantastic two-day trip to Port d’Andratx. The cruise took us only a couple of hours and during our trip we did a barbecue on the top deck. Then we went on anchor in the bay of Andraxt, mixed a few cocktails, took the tender down and went for dinner in a restaurant there. It was just right.

Port d’Andratx was once a small fishing village but now is one of Mallorca’s pearls. It is high-class and quiet with a lot of Mediterranean flair. And so are the restaurants. In this harbor I recommend either a place called Miramar where you can watch the sun go down above the sea and enjoy a good southern European menu (we had leg of lamb, delicious), or another high-class Italian restaurant called Media Luna where you can eat Italian food the way only Italians understand how to cook it.

If your captain or the owner ever comes up with the idea to sail down to Mallorca, don’t get a heart attack. It’s heaven on Earth. There are big supermarkets all over for chefs. If you need something special, walk up to St. Catalina market where they sell milk products, all kinds of meat, fresh fish and seafood, fruit, vegetables, flowers and some bakery items. It’s easy to reach from the port and delivery to the boat is possible. The products are mostly from the island.

Even if you are not a chef, Mallorca is pretty interesting. Everybody we met or had on the boat was impressed with this island.

Contact Chef �olfgang Murber of M/YChef �olfgang Murber of M/Y Quiet Place through [email protected].

Chef Wolfgang Murber reports that Mallorca’s supermarkets and specialty shops will keep a galley well-supplied. PHOTO/MATE LAURA MOSS

Mallorca is a gastronomic delight

CRUISING GROUNDS: Indian OceanThe Triton www.the-triton.com May 2007 B1�

A month in Chagos fulfills all yachties’ cruising dreams

CATAMARAN FAMILY UPDATE: CHAGOS ARCHIPELAGO

S/V Ocelot is a 45-foot catamaran that serves as the home of the Hacking family of Seattle, �ash.: Dad Jon, mom Sue and daughter Amanda. �hen they started their journey in Sint Marteen in December 2001, son Christopher was with them but he went ashore in 2005 to attend college.

The Hackings originally planned to stop when they reached Australia last fall, but they have decided to keep on going. Here’s the latest installment of their adventures in the Indian Ocean. To read more about their travels, visit http://hackingfamily.com. Contact them through [email protected].

20 May 2007 Salomon AtollChagos Archipelago

We’ve been in Chagos for a month now. Salomon Atoll (and Peros Banhos Atoll before it) continues to be beautiful, a series of small islands in a ring surrounding a central lagoon with clear water, pristine coral, abundant bird life, colorful exotic fish, coconut palms swaying in the gentle trades, and nobody around except a few cruising boats. It’s the kind of place you dream about, but have to sail halfway around the world to find.

As we are a cruisers-only community, we get to run around in minimal clothing, spend the day snorkeling or under coconut palms in the breezy shade, catch fish and fry them up on the grill for dinner, work on little boat projects, etc. All the classic yachtie stuff of the tropics that folks probably think we do all the time but which is actually all too rare.

For Mother’s Day we held a huge pot-luck brunch ashore with pancakes, crepes, Amanda’s cinnamon rolls, fresh juice, good coffee, and even some tart oranges from local fruit trees.

There’s a school of bonito just behind Ocelot that have rounded up a school of small fish into a tight ball. Now the bonito are feeding on them, darting through the ball of fish while black-naped terns and lesser noddies squawk overhead and try to dive in for a bite of their own. This is a common occurrence that we see several times a day.

The fishing here is pretty awesome. The officials from Diego Garcia chased the Sri Lankan fishing boats away several years ago so there are lots of fish around. An hour or two spent trolling a line behind the dinghy – especially outside the atoll along the drop-off to the deep ocean – will produce enough fish to feed several boats.

We arrived in Peros Banhos Atoll on April 20 and spent almost three weeks there, starting in the north and checking out different anchorages down the west side of the atoll, finally spending a week at the southern end, anchored at 5º27.6’S 71º47.9’E near the old copra settlement.

When we sailed the 25 miles from Peros Banhos to Salomon, we found we were chasing a huge school of tuna. The ocean for about 100m ahead of us was seething with fish, jumping and slashing through the water while a big flock of terns, noddies and boobies swooped overhead.

The amazing part was that this school stayed around and just ahead of us for almost two hours. It was fascinating to watch, if a little frustrating for the fishermen, as the school didn’t go behind us, where the lures were.

Still, we caught two nice bonito and a huge yellow-fin tuna that we shared with other cruising boats when we arrived.

We’re currently anchored at 5º20’S 72º15.9’E, pointing ESE between two islands with Ocelot hanging into the gentle trades. If you look there with Google Earth, you’ll see that we’re anchored on a big sandy patch with long Ile Fouquet to our right and rounder Ile Takamaka to our left. Both islands are surrounded by extensive coral reefs and have sandy spits that extend into the channel between them.

The sand spit off Takamaka has a flock of nesting terns on it, their nests (and chicks) sitting right on the sand. Cruisers have cleared small camps under the palms for informal afternoon gatherings. There’s even a nice volleyball court and an old well that’s been cleaned up so we can rinse off after swimming.

We’ll probably be pushing off for the 1,000-mile jump to the Seychelles in a week or so. We like sailing with a moon and by then we’ll have a good one. The weather patterns now seem to have stabilized and several boats have already left. Some are sailing west to the Seychelles and/or Madagascar, while others go north and then east to Thailand and Malaysia.

Since the northern Indian Ocean winds conveniently curve around to come from the southwest at this time of year, both Africa and Southeast Asia are now downwind from Chagos.

Fair winds and calm seasJon, Sue & Amanda Hacking

S/V Ocelot

B16 June 2007 www.the-triton.com The Triton CRUISING GROUNDS: Valencia, Spain

By Necee Regis

If your travels haven’t taken you to Valencia recently – or if you are headed back for America’s Cup races this summer – you’re in for a pleasant surprise. This formerly sleepy Spanish city on the Mediterranean coast has transformed itself, literally, through two ambitious and impressive public projects.

First, Valencia found a world-class architect to design a spectacular series of buildings along 86 acres of abandoned riverbed – though calling Santiago Calatrava’s sculptural structures “buildings” is a bit like calling Michelangelo’s Sistine Chapel ceiling a “painting.”

The project that native son Calatrava helped develop, the City of Arts and

Sciences, is a futuristic vision built in steel, glass, concrete, and white ceramic tiles.

This city-within-a-city, designed to combine education with entertainment and leisure, includes Europe’s largest aquarium, a 450,000-square-foot science museum, a planetarium and IMAX theater, and a performing arts center with two performance halls where Zubin Mehta and Loren Maazel preside over opera, ballet, and orchestral music.

Walking through the new city is an adventure in itself. Calatrava wanted his creation to represent the sea and sky of the Mediterranean, and the brilliant white structures and reflecting pools do indeed produce intense reflections (on a sunny day, sunglasses and a hat with a brim are

advised). Whimsy also plays a role in the architecture: The performing arts center resembles a gigantic white helmet and the planetarium/IMAX structure resembles the world’s largest eye surrounded by two huge lakes.

It’s a walk of more than a mile from the performing arts building to the aquarium (comfortable shoes also advised), which was designed by the late Félix Candela, a Mexican architect born in Spain. The series of white hyperbolic paraboloid roofs set within a nature reserve fits right into the city’s contemporary design. With more than 500 species of marine life housed here, including dolphins, white whales, sea lions, fish and wetland birds, you could easily spend a day at the aquarium.

Most impressive is the fact that construction on this project began

in 1997 and was completed in 2005, although residence towers in the area remain a work in progress.

“Valencia has changed so much in the past 10 years that people here don’t recognize their own city,” said Patricia Pico, who works at the City of Arts and Sciences.

The city’s second large-scale project involves the waterfront where, again, Valencia has taken a downtrodden area and turned it into something remarkable, almost in the blink of an eye.

“Valencia gave its back to the sea,” Pico said. “Now we want to change that, to be open to the sea.”

Nothing spurs progress like a deadline. In 2003, Switzerland won

If you goGetting around is simple via

five metro lines, a tram line, and extensive bus network. For info on a combined card that offers free public transport and discounts to museums, leisure activities, shops and restaurants, during 1-, 2- or 3-day visits, visit www.valenciatouristcard.com. Where to eat: l El Tridente at Hotel Neptuno Paseo de Neptuno, 2 34-963-567-777 www.hotelneptunovalencia.com $50-$75 Contemporary and experimental Mediterranean cuisine in a stylish seaside setting. l Canyar Restaurant Segorbe, 5 34-963-418-082 $35-$55 Dine on traditional rustic Valencian dishes in early 20th century elegance. l La Lola Restaurante Calle Subida del Toledono, 8 34-963-918-045 www.lalolarestaurante.com $20-$25 Chic décor in a central location; serves imaginative Mediterranean cuisine. What to do: l City of Arts and Sciences: www.cac.es l For upcoming performing arts programs: www.lesarts.com l America’s Cup Races www.americascup.com l The National Ceramics Museum Rinconada Garcia Sanchiz, 6 34-963-516-392 http://mnceramica.mcu.es/ l For more information: www.tourspain.es www.turisvalencia.es

See VALENCIA, page B17

Revival in Valencia: Spanish city now a gem in the Med

The Triton www.the-triton.com May 2007 B17CRUISING GROUNDS: Valencia, Spain

the America’s Cup, bringing the famed sailing competition back to Europe for the first time in 152 years. The landlocked Swiss chose Valencia to host the 2007 event and for the past two years the city has worked feverishly – and successfully – to transform an abandoned section of an active commercial harbor (one of Europe’s largest) into a viable Cup site.

There are 12 new buildings that serve as headquarters for each competing team, including the defender, Alinghi, and the U.S. team, BMW-Oracle Racing from San Francisco. To keep the racing yachts and commercial vessels from getting in each other’s way, Valencia carved a new half-mile canal out to the ocean.

The newly developed waterfront is open to the public (once you pass through security) and includes a hall of historic exhibitions with models of all 32 past Cup winners, open-air restaurants, and a harborside promenade.

The beach, just north of the commercial harbor, is a broad sandy expanse and the water is inviting for swimming. A wide walkway, popular among the locals for biking or an evening stroll, separates the beach from a row of popular restaurants and resorts. As part of Valencia’s rejuvenation, some of these are being transformed into large luxury and smaller boutique hotels.

Two blocks inland, two- and three-story buildings with Art Deco sensibilities sport signs saying “Rehabilitación Sin Destrucción” (rehabilitate without destruction).

With so much growth in Valencia, locals are working to preserve the traditional character and architecture, and to balance the new with the old. For those who like to explore history, there are many ways to enjoy the cultural heritage of Valencia. Spain’s third-largest city, with a population of 800,000, has a vibrant center with cobblestone streets, a medieval gate, Roman ruins, the first bull ring built in Spain, an impressive cathedral, a food market similar to La Boqueria in Barcelona, as well as many museums of art and history.

The National Museum of Ceramics is worth seeing for the exterior facade alone, a carved alabaster portal from the 18th century.

Of course, the fresh salt air and lots of walking will make you hungry, which in Valencia is a good thing because the cuisine reflects the city’s seaside location. Its most famous dish, paella, is prepared in many ways, combining saffron-flavored rice with varied ingredients including chicken or rabbit (to represent the land) with snails, fish, and shellfish (to represent the sea).

Thirty percent of Spain’s rice is

produced in the province of Valencia, and one can learn about three distinct varieties (Bahia, Senia and Bomba) at the Rice Museum, housed in an old rice mill.

In addition to paella and, of course, tapas, Valencia is known for horchata, a sweet refreshing drink made from the milk of the tiger nut. After a day on the go, it’s an excellent pick-me-up to carry you through the evening hours.

This is Spain, after all, where dinner is late and nightlife even later. Contact Necee Regis, a freelance writer in Boston and Miami, at [email protected].

VALENCIA, from page B16

Waterfront open to the public

The new science museum in Valencia. PHOTO/NECEE REGIS

B1� June 2007 www.the-triton.com The Triton IN THE STARS / CRUISING GROUNDS: St. Lucia

By Capt. Scott Sanders

We are in St. Lucia as a starting point for a charter for the Cricket World Cup. As we cruise up to the island, I can’t help but notice how mountainous and lush it is. Hills are covered in the usual green tropical foliage of the Caribbean. This is the dry season. The rivers are not very full yet the landscape is very green, just what you would expect to find in these islands. How perfect.

As we pull into Marigot Bay, I can’t believe how picturesque it is. The first thing that catches your eye is a little beach now called Doolittle Beach, so named after the original movie “Dr. Doolittle” was shot here. As we round the corner, the bay is still not very big but there are some nice new docks on one side of the bay and mangroves on the opposite. How perfect.

After we finish getting tied up and washing the boat, it’s time to take down the flag. While doing so I look over and watch the sun set. There are about eight palm trees on Doolittle Beach, not too many to get in the way but enough to remind you that you are on a tropical island. This is what I imagined it would be like when I planned on moving to the Caribbean some 20 years ago. And then it happened, the green flash.

Wow, how perfect.

Contact Capt. Scott Sanders through [email protected].

By Jack Horkheimer

On June 2, the first planet from the Sun, Mercury, will be at what astronomers call greatest elongation from the Sun. Seven days later, the second planet, Venus, also will be at greatest elongation. On top of that, the two brightest stars of Gemini will be perched alongside lovely Venus. What does this all mean? Let me explain.

On June 2 and 3 at dusk, face west and the brightest thing you’ll see will be the brightest planet of them all, the dazzling 8,000-mile-wide Venus. Below

it to its right, you’ll see a much dimmer although still bright pinkish light, which is 3,000-mile-wide Mercury.

If you look at these planets through a small telescope, you’ll notice they look like different phases of tiny moons. Indeed, Mercury will look like a tiny slender crescent Moon; Venus will look like a first quarter Moon.

While Mercury and Venus both share the distinction of being the only planets closer to the Sun than Earth, they also just coincidentally this June are at similar places in their respective orbits as seen from Earth.

In fact, if we could see them from outer space, their positions in relation to the Sun and Earth would be remarkably similar because they will both be at greatest elongation.

Greatest elongation simply means both planets will be at their farthest visual distance from the Sun as seen from Earth, which usually makes them appear much higher above the horizon and thus visible longer after sunset.

Even so, Mercury never gets very high above the horizon even when it’s at greatest elongation, so make sure you start looking for it while there is

still some light out and have a clear flat unobstructed horizon.

As a bonus, in early June these two planets share the early evening sky with the two brightest stars of Gemini, the twins Pollux and Castor. A recent discovery about Pollux blows Venus and Mercury away planetwise because it is now known that Pollux, which is almost 10 times as wide as our million-mile-wide Sun, has at least one planet moving around it. That planet is unlike any planet in our solar system.

Indeed, while our king of the planets Jupiter is 88,000 miles wide, Pollux’s planet is three times as massive as Jupiter. Wow. Plus, Pollux enjoys the distinction of being the brightest star we can see that we now know has a planet in orbit about it.

Keep looking up.

Jack Horkheimer is executive director of the Miami Museum of Science. This is the script for his weekly television show co-produced by the museum and �PBT Channel 2 in Miami. It is seen on public television stations around the world. For more information about stars, visit www.jackstargazer.com.

Venus, Mercury put on a show at ‘greatest elongation’

A St. Lucia sunset and the green flash

The Triton www.the-triton.com June 2007 B1�CRUISING GROUNDS: Guatemala

By Marianne Gardner

As I pull the anchor and quietly motor away from the Caribbean up the river, I find myself moving slowly through dense fog, like a cloud of spun cotton sitting on the water. The sound of macaws and parrots can be heard through the otherwise eerily silent air. The smell of dense, green foliage is evident even before it is seen.

As the fog begins to lift, I start to make out rock bluffs, some 50 feet off each side. Then gradually the fog turns into mist and a spectacular gorge appears above me, lined on top with dense jungle, aerial roots hanging over the cliffs, white herons sitting majestically on branches emerging from the rock faces. As the gorge widens, the jungle reaches closer to the water, exposing a giant golden iguana on trees not 30 feet from my boat. Howler monkeys can be heard in the distance, welcoming the morning.

Sound like something out of “Tarzan?” It should, since Guatemala was home of the original Tarzan movie, with most of the filming being done in the Rio Dulce, Spanish for Sweet River.

Although the river has seen many decades of time and thousands of tourists since the making of the movie, it still remains one of the world’s most primitive cruising grounds. For those owners, charter guests and crew who are tired of one flashy marina after another, these ancient Mayan grounds are an extreme and refreshing change.

The river, with some 19 miles of jungle and Mayan villages, has been a popular cruising ground for sailboat cruisers for years, but they’ve been tight-lipped about it for fear that megayachts will spoil the primitiveness. I, too, worry about the preservation of such a unique cruising area, but I’m also excited to introduce new people to an area that I love.

Many large yachts have ignored this fascinating cruising grounds. If the shallow bar at the entrance to the river isn’t intimidating enough, there’s the

question of whether large yachts can navigate the tight quarters of the river.

Although navigating the river wouldn’t be a problem for most yachts, the bar does pose a threat. It is reportedly dredged to at least 6 feet, but it is poorly marked, and the shrimp boats drag their nets over the sand,

See DULCE, page B20

Rio Dulce an unspoiled paradise in Guatemala

The author’s Corbin 39 Dolphin Spirit. PHOTO/MARIANNE GARDNER

MAP/CHRISTINE ABBOTT

B20 June 2007 www.the-triton.com The Triton CRUISING GROUNDS: Guatemala

filling in the channel regularly.A perfect compromise to ensuring

the river is left unspoiled but still explored by megayacht crew and guests is to take the tender. Anchor the megayacht off the major deep sea port of Puerto Barrios and make day trips up the Rio.

Idling slowly up the river and occasionally shutting off the outboard will introduce you to a different world. Drifting or poling the tender into a small tributary could allow you to see flocks of iridescent parrots, hear the howler monkeys, and maybe have a curious river otter swim alongside.

Iguanas can be found lying on the branches overhead, some stretching several feet in length, and varying in color from golden yellow to lime green. Jungle birds are everywhere, filling the air with chatter.

At one spot up the Rio there are hot springs that seep into the river on the starboard side. Boats sometimes anchor here, their inhabitants swimming to the edge of the river to soak in the steaming water. Toucans have been spotted overhead here.

Farther up river, you may run across small boys in dug-out canoes. When they approach, you’ll be amazed to find their canoe is filled with blue crabs nipping at their toes. The boys will try to sell you crabs for a few cents each. It’s fun to try your Spanish while you negotiate, and see if you can get a toothless grin in return. The marinas farther up the river are usually glad to cook the crabs for you.

After several miles winding up the

river, passing small thatched huts and jungle scenes, you’ll come across a lake called El Golfete. Although this is an opportunity to open up the outboard and put a few miles on quickly, if you do you’ll miss lots of little tributaries that can take you into hidden lagoons. One such lagoon I found was home to an ancient Mayan village with its inhabitants still living as they did several thousand years before. Most of the villagers didn’t even speak Spanish, but only knew their primitive native Mayan tongue of Kekchi.

Also along the banks of El Golfete is Manatee Park, which offers great trails for walking through the jungle, swinging on aerial roots, and enjoying the jungle scene on land. There’s also a small dock to tie the tender up to.

A few miles later, the lake narrows down to once again become the Rio Dulce and continues winding through the jungle, albeit less dense and with more gradual banks than before. This stretch of river is lined with services to boaters that are mostly run by ex-cruisers. Such businesses include marinas, quaint cabins for rent, restaurants, bars and shops. The marinas have friendly staff and offer nice meals and great bar drinks in grass-roofed huts hanging over the river. The restaurants usually feature local river catch such as prawns, blue crab or robalo, Spanish for snook. The marina stores carry a good supply of basic boat parts, American and English food, and offer a touch of civilization in the midst of the jungle.

In contrast, there is also the small native village of Rio Dulce, or Fronteras, as it is referred to in some of the

cruising guides. This village boasts local shops, a great fruit and veggie market, and Mayans selling crafts and souvenirs. A true native meal can be had at one of the small two-table restaurants there for a buck or two. It is at this village, some 18 miles up river from the Caribbean, that the one and only road starts, carrying people inland to Guatemala city and connecting roads to other towns in Guatemala, Honduras and Belize.

For those who would like to experience some of the most spectacular pyramids and ruins in the world, small planes can be chartered for a modest price to take guests to the sites of Tikal in the mountains of Guatemala or to Copan just across the border in Honduras. If you wish to do this, it would be advisable to tender up the river the day before, stay in a room or cabin at one of the marinas, then spend the next day at the ruins. There are good accommodations at either site, or you can return to the river by plane the same day. Buses are also available to these sites, but can be a little rough for most owners and guests.

If history is your scene, take a taxi to the ruins of the ancient city of Quirigua, about 40 miles from the Rio Dulce, where the largest Mayan stelae (carved stone) are to be found.

As you tender through the last leg of the river before entering Lago Izabal, a 30-mile-long lake, you’ll see a large fort on your port side. This is Castillo de San Felipe. Stop for an hour or so. It is well preserved and warrants a visit. The swimming is great here, too.

DULCE, from page B19

See DULCE, page B21

Denny’s Beach is the site of a great full moon party in the lake every month. PHOTO/STEVE PAVLIDIS

Toucans seem drawn to the hot springs

The Triton www.the-triton.com June 2007 B21CRUISING GROUNDS: Guatemala

About halfway through Lago Izabal, stop at the hot-water falls at Finca Paraiso, the “paradise farm” to starboard. There’s a small dock where you can tie up your tender, and the farmers who own the land will take you on a small, brightly painted cart with benches, pulled by a tractor. The trip takes about 20 minutes, ending deep in the jungle with incredibly spectacular hot waterfalls cascading into a lily-lined pond with bromeliads and aerial roots hanging densely overhead. Wade around the pond, sit under the falls or get a hot back scratch.

At the far end of the lake, should you want to venture the full 30 miles, is the best place to spot howler monkeys within “shutter distance.” Although they can be heard in the Rio, they are usually hidden deep in the jungle and difficult to spot there. This species of monkey has been endangered for several years, and is only found in a few isolated places in the world, so it is truly a unique experience to see (and hear) them living in the wild.

Guatemala’s Rio Dulce is only part of the great cruising available on the east coast of Central America. About 150 miles east are the Bay Islands of Honduras, to the north are the mostly uninhabited islands of Belize (part of the world’s second largest barrier reef), and there’s Mexico’s amazing Yucatan Peninsula. Tie all these areas together and there’s more adventurous cruising than you can imagine.

Whether you’re on your way from the Caribbean to Panama, or you’ve just passed through the Canal on your

way to Florida, why not deviate from yacht club hopping? Sailboat cruisers have loved the Rio Dulce for years, and now with big boats having larger, more comfortable tenders, all of us can play Tarzan for a while.

Marianne Gardner has sailed her own and others’ boats around the world for the past 15 years. She started working on motor yachts in 2001. She and her partner, Capt. Mike McKee, alternate working on yachts and cruising on her Corbin 39 Dolphin Spirit, which now lies in Australia, awaiting the next cruise. Contact her through [email protected].

DULCE, from page B20

The ruins of Tikal, in the mountains of Guatemala, are spectacular. To best get there, consider chartering a small plane. PHOTO/STEVE PAVLIDIS

Howler monkeys are the reward for a full trip

There are several cruising guides available to plan a trip up the Rio Dulce. I can recommend these:

Nigel Calder’s “Cruising Guide to the Northwest Caribbean,” a good cruising guide for the area, but it has not been revised in several years so some of the facts are outdated.

Freya Rauscher’s “Cruising Guide to Belize and Mexico’s Caribbean Coast, including Guatemala’s Rio Dulce.” I found this book to be semi-helpful, but didn’t rely on it solely. She has a new edition coming out this year, which is supposed to be better.

Steve Pavlidis is coming out with a new guide titled “Northwest Caribbean Guide” published by Seaworthy Publishing (www.seaworthy.com). It’s said to be the most up-to-date, accurate and complete guide today. Get a glimpse of it at www.islandhopping.us.

B22 June 2007 www.the-triton.com The Triton CALENDAR OF EVENTS

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Through June 10 The French Open, Paris. One of the four grand slam tennis tournaments. Played on clay. www.fft.fr/rolandgarros

June 2 26th annual Great Chowder Cook-off, Newport Yachting Center, 401-846-1600, www.newportfestivals.com

June 2 6th annual Women’s Sailing Conference, sponsored by BoatU.S. and organized by the National Women’s Sailing Association, Corinthian Yacht Club, Marblehead, Mass. $115 for NWSA members, $150 non-members, plus $15 late fee. www.BoatUS.com/women and click on Training/Seminars, 866-631-6972.

June 3 Sunday Jazz Brunch (first Sunday of every month) along the New River in downtown Ft. Lauderdale from 11 a.m.-2 p.m. Free. www.fortlauderdale.gov

June 8 World Ocean Day, www.theoceanproject.org/wod/

June 8-10 New York Yacht Club’s 153rd annual Regatta, www.nyyc.org

June 9 19th annual Reef Sweep and Beach Cleanup, Ft. Lauderdale, 9 a.m. to noon, followed by a BBQ party. Organized by Ocean Watch Foundation, 954-467-1366, www.oceanwatch.org

June 14-17 AVP Pro Beach Volleyball Tour, Charleston, S.C. This is the ninth tournament of the 2007 series featuring more than 150 of the top athletes in this sport. The local qualifier is on Thursday (free), the main draw

competition is on Friday and Saturday ($20), with men and women’s finals on Sunday ($20). www.avp.com

June 15-17 33rd annual Newport Spring Boat Show, Newport Yachting Center, www.newportspringboatshow.com

June 15-Aug. 3 Starlight musicals in Ft. Lauderdale, Holiday Park at U.S. 1 and Sunrise Boulevard. Every Friday, 7-10 p.m., free. Music styles vary. www.fortlauderdale.gov

June 17-30 JVC Jazz Festival-New York featuring 300 artists in 100 concerts in 30 Manhattan and Brooklyn venues. 212-501-1390/1393, www.festivalproductions.net.

June 19-20 National Small Vessel Security Summit, Arlington, Va. Sponsored by the U.S. Department of Homeland Security, officials expect to discuss numerous ways to better secure the marine industry and environment from potential terrorist attacks. Invitation only. www.dhs.gov/xprevprot/programs/gc_1175627911698.shtm

June 19-22 25th annual Spring Charter Yacht Show, Newport Shipyard, www.newportshipyard.com

June 19-22 Port Facility Security Officer (PFSO) / Ship Security Officer (SSO) and Company Security Officer (CSO) Combined Certification course, Maritime Protective Services, Deerfield Beach, Fla. All delegates successfully completing the courses will receive

See CALENDAR, page B23

June 27-July 1Tall Ships Rhode Island 2007, Newport Harbor

More than 20 tall ships are expected to attend from around the world. Visitors can board and explore the ships, including the Picton Castle (148 feet) and Tarangini (177 feet). Includes a public festival over the weekend at Fort Adams Park. www.tallshipsrhodeisland.org

Visitors to the Tall Ships Rhode Island event will get the opportunity to board and explore vessels. COURTESY OF TALL SHIPS RHODE ISLAND

EVENT OF THE MONTH Tennis fan? French Open ends,Wimbledon begins this month

The Triton www.the-triton.com June 2007 B2�CALENDAR OF EVENTS

certification from Florida Tech, the USCG, MARAD, and/or TRANSEC/ MCA. 954-428-6880, www.mpsint.com/training/

June 20-22 Integrated Maritime Auditor (ISM/ISPS) course, Ft. Lauderdale. Gives students knowledge and understanding of the ISM Code, ISPS Code, and auditing techniques, enabling them to carry out simultaneous ISM Code and ISPS Code internal audits. www.usmaritimeinstitute.com, [email protected]

June 20-Aug. 15 Bahamas Summer Boating Flings. A variety of trips from South Florida to Bimini, Chub Cay, Nassau, Staniel Cay, Port Lucaya, Abaco and Andros. Lengths of trips vary. www.bahamas.com, search for “fling.” 800-327-7678 or 954-236-9292

June 21-24 ShowBoats International Rendezvous Monaco. This is the 18th annual Monaco Rendezvous. Events include the ShowBoats Awards and the Bal de la Mer Gala dinner and fundraiser at the Hotel de Paris to benefit the International Commission for the Scientific Exploration of the Mediterranean and The International SeaKeepers Society. Invitation only. www.showboats.com

June 25-July 8 Wimbleton, London. One of the four grand slam tennis tournaments. www.wimbledon.org

June 28-July 8 10th annual Sunset Music Festival, Newport Yachting Center. Line up includes Kenny Rogers, The Robert Cray Band and Herman’s Hermits. 401-846-1600, www.newportfestivals.com

July 1 Sunday Jazz Brunch (first Sunday of every month) along the New River in downtown Ft. Lauderdale from 11 a.m.-2 p.m. Free. www.fortlauderdale.gov

July 5-8 AVP Pro Beach Volleyball Tour, Seaside Heights, N.J. This is the 10th tournament of the 2007 series featuring more than 150 of the top athletes in this sport. The local qualifier is on Thursday (free), the main draw competition is on Friday and Saturday ($20), with men and women’s finals on Sunday ($20). www.avp.com

July 9-15 Campbell’s Hall of Fame Tennis Championships, 194 Bellevue Ave., Newport, R.I., featuring top men’s professional players in the only lawn-court tournament played in the United States. Pete Sampras expected to play. Includes Hall of Fame induction of Sampras and Arantxa Sanchez-Vicario on July 14. www.tennisfame.com

July 17-20 Port Facility Security Officer (PFSO) / Ship Security Officer (SSO) and Company Security Officer (CSO) Combined Certification course, Maritime Protective Services, Deerfield Beach, Fla. All delegates successfully completing the courses will receive certification from Florida Tech, the USCG, MARAD, and/or TRANSEC/ MCA. 954-428-6880, www.mpsint.com/training/

July 18-20 7th annual MAATS (Marine Aftermarket Accessories Trade Show), Las Vegas Hilton & Convention Center. www.maats.net

July 20-22 Newport Bucket, Newport Shipyard, Rhode Island, www.newportbucket.com

MAKING PLANS

Sept. 13-168th annual YachtFestShelter Island Marina, San Diego

This is the U.S. West Coast’s largest show of brokerage and charter yachts, and includes an exhibition hall. Nearly 40 yachts attended in 2006. Single-day tickets start at $32, discounts for multiple days and marine trade. The show will once again include a free crew seminar “Your Career in Yachting” where captains, engineers, stews and chefs discuss their years of experiences aboard yachts (Sunday, 9 a.m.). www.yachtfest.com, (858) 836-0133.

Get ISM/ISPS expertise in Integrated Maritime Auditor courseCALENDAR, from page B22

Nearly 40 yachts attended YachtFest last year. COURTESY OF YACHTFEST

www.the-triton.com June 2007Section C

One of the most important aspects of being a chef is the proper handling and use of a knife. A knife is the most frequently used tool in our

trade. One of the most important responsibilities in owning knives is knowing all the do’s and don’ts of knife safety.

After reading this article, you will know the parts that make up a knife, what to look for in buying a knife, how to

handle a knife and how to care for a knife.

Most knifes have the same essential parts, however they may be shaped differently. Some extol their virtues in certain applications while others are suited for other applications. Their parts will help guide you in selecting the best knife for its intended purpose.

Knife parts can be divided into two sections: blade and handle. The blade is either constructed from forging or cut from stamped steel.

Forged knives are constructed by heating a bar of steel and then putting it in a mold. It is hammered into the shape desired and any excess steel is discarded. Tempering of the blade follows by heating and cooling, which improves its hardness and durability. Then it is finally sharpened, given a handle and polished.

Stamped knives have their blades

Last month we looked at the impact a negative attitude can have on your performance. We discussed four steps to help turn negative thoughts

into positive ones with the most effective technique we know, self talk. [To read that story, visit www.the-triton.com.]

There are other ways to keep your attitude positive, which in turn

creates the kind of positive behavior others want to be around. Try these tools and see if you don’t have a better internal attitude.

1. Stay in the present. You can’t change the past. And you can’t yet take action in the future. What you’ve been given to work with is the present.

When do you spend most of your mental life? Think about that for a moment. Do you ruminate about the past? Do you worry about the future or is your mind in the moment? (By the way, planning is effective; worrying is totally unproductive.)

Are you fully focused on what

you’re thinking, feeling and doing at this time? Be here, now.

2. Before describing this tool, try this brief two-part visualization exercise:

Imagine that you’re part of a circle of people. Place in the center of the circle a loved one, for example a child, spouse or friend. Imagine that your loved one is feeling pain and fear and, perhaps, crying. What do you feel compelled to do or say to that person?

For the second part of this visualization, you are still part of the

circle, but put yourself in the center, too. That’s right, simultaneously, you are in the center and you are watching yourself from the rim. Imagine that the “you” in the center is in anguish – feeling pain and fear and, perhaps, crying. What do you (the observer) feel impelled to do or say to yourself?

Did you notice any differences in what you said or did in the two visualizations?

Most people are more

See WAVES, page C4See MANAGER, page C11

Manager’s TiMe

Don Grimme

Prime cut:The basics of a great knife

5 steps to maintaina positive attitude

Culinary Waves

Mary Beth Lawton Johnson

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C� June 2007 www.the-triton.com The Triton

Up and rUnning

Ian BIles

SUPERYACHT OPERATIONS: Up and Running

This month we begin a discussion on crew as yacht personnel, their structure and sizes, their duties and careers. Much of this may already

be understood, however it may be new to novices – of both crew and owners alike.

Yacht crews are as diverse as the yachts they sail on and as the owners who employ them. There is no such thing as a typical

yacht crew member but there are many common traits that can be identified in a crew member (both good and bad) whether a new deckhand or an experienced captain.

Sailing yachts up to 30m

Yacht lengths can be divided into categories based on the number of crew each tends to employ. On sailing yachts up to 30 meters, for example, the crew may be in the form of a live-aboard crew member (not a captain) whose role is to maintain the boat when the owner is absent and to assist the owner in sailing. Living accommodation will be cramped and employment terms will not be overly generous.

The next step up in terms of crew

is when the owner needs somebody to run the yacht. He needs a captain who will not only maintain the yacht but accept greater responsibility, often including budgetary responsibility. The captain will stay permanently with the boat and will engage crew to assist him as required.

The next example is the sailing yacht that does two seasons, spending the summer in the Mediterranean and the winter in the Caribbean. The owner may not wish to undertake the passage back and forth across the Atlantic and, therefore, the crew will become more or less permanent all year round.

Finally there is the sailing adventure

yacht. The yacht cruises worldwide, visiting exotic and out-of-the-way places. The owner will spend much of the time on board and the crew will form a close-knit community.

In all these cases it is unlikely that the crew will number more than four, possibly five. Normally tasks will be divided along the following lines: a captain who may also function as an engineer, a stewardess, a deckhand and a chef.

A fifth crew member would probably be a mate/deckhand or an additional hostess.

Rarely are any of these positions mutually exclusive as crew members in such small teams will help each other as and when required.

Sailing yachts larger than 30m

Sailing automation means that crew are not specifically required for sail handling; the requirement for a larger crew will be driven by a need for more deck crew for berthing operations and general exterior up-keep. The same is also true for the interior where the cleaning and maintenance load will have increased significantly.

Motor yachts up to 30m

Key positions on this size vessel

See MANAGEMENT, page C3

MPI Group of Surrey, England, offers a distance-learning course designed to bridge the gap between master certification and the reality of running a large yacht. The course is sponsored by the Professional Yachtsmen’s Association and Middlesex University. Course material was created by Ian Biles and future topics include the legal aspects of yacht management, interior management, chartering, repairs and security. For more information, call +44(0)1252-732-220 or e-mail [email protected]. To read previous columns, visit www.MegayachtNews.com.

Different yachts, different crew and needs

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CANVAS & UPHOLSTERYThe rationale for

deciding upon the crew size is led by a combination of the yacht maintenance requirements both interior and exterior.

SUPERYACHT OPERATIONS: Up and Running

will be captain, stewardess, chef and a single deckhand. The captain will also function as engineer. Many crew members use vessels of this size to gain experience before moving on to a larger yacht.

Within this length range there are different types of motor yachts that make a big difference in terms of distribution of crew workload.

High-speed planing boats tend not to spend long periods of time away from harbor. Their speed means that the owner and his party can move from one location to the next relatively quickly. Therefore, when the owner is on board, the workload for the crew can be high with constant arrivals and departures.

By contrast, slower cruising boats tend to stay out of harbor, spending time in anchorages. Whilst this is generally easier on the deck crew (notwithstanding the need to run tenders) it imposes an increased work load on the interior staff as the owner and his party will need greater attention as they are on board longer.

Motor yachts 30-40m

For yachts in this group guest accommodation can range from beds for six to 12. As the number of guests increases so does the workload on the interior staff and, therefore, there will be an increased requirement for more hostesses.

A typical crew complement might consist of captain, mate/engineer, deckhand, two stewardesses and a chef. Depending on the owner’s requirements there could be more hotel staff or more deck crew required.

Motor yachts larger than 40m

Yachts above 40m have more space for guests and crew but the guest-to-crew ratio decreases. The primary reason for this is that international

regulations generally limit the number of guests (passengers) on a vessel to 12. Above this the yacht needs to comply with more onerous requirements specified in the Safety of Life at Sea (SOLAS) Passenger Ship Regulations.

The rationale for deciding upon the crew size is led by a combination of the yacht maintenance requirements both interior and exterior. A typical crew complement would include captain, mate, second mate/bosun and/or deckhand(s), chief engineer, second engineer, chief steward/stewardess, two stewardesses, guest chef and a crew chef.

As yachts go over 60m, guest numbers do not increase but the number of crew do. The wishes of the owner can dictate specific requirements for crew members, e.g. personal assistant, masseuse, personal trainer and security personnel.

It is important to note that if an owner travels with staff these people become crew when they join the yacht. (If not, they would be counted as passengers with the associated problems with maximum numbers.)

Next month: Charter yacht personnel

Ian Biles is the founder of Maritime Services International, a marine surveying and consultancy business. He holds a Class I (Unlimited) Master’s certificate and developed a risk management program for large yachts for a London-based underwriter. Contact him at [email protected] or +44-2392-524-490.

Slower cruising boats put increased load on the staffMANAGEMENT, from page C2


cut from flattened sheets of steel. The steel might be ground down to provide a taper to the edge, then it is sharpened and fitted with a handle.

Knife blade materials

The most common type of knife used by cooks and chefs is the chef ’s knife. It generally has an 8-inch blade but can range from 6 to 12 inches in length. The difference between a Western knife and a Japanese knife (aka santoku) is the tip of the blade. The Japanese knife curves, while the Western knife has a point.

There are several types of material that a knife can be made of: carbon steel, stainless steel, and laminated. Created in the 1970s, carbon steel is an alloy of iron and 1 percent carbon. The great thing about carbon knives is that they are easier to sharpen, and they hold an edge longer. The bad thing is they can rust, develop stains and, in turn, discolor food.

A stainless steel knife is made up of an alloy of iron with a small amount of carbon. Regular stainless steel knives are too hard to work with. Higher grade stainless steels are extremely sharp, retain their edges and outperform carbon blades. The price is the big difference, with the higher grade stainless steel knives being expensive.

Laminates take the best of all materials such as carbon steel and stainless to create a sandwich or layered knife. This results in a harder but a more brittle knife along the edge.

How to hold a chef’s knife

The correct way to hold a knife is to hold it by the bolster or by wrapping your hands around the handle, with all four fingers and the thumb gathered underneath, like a closed fist. Another correct way is to grip the thumb and index finger on the blade with the remaining three fingers bent down below the bolster. Never place your index finger straight out on the spine when cutting. This is an incorrect grip and can cause you to lose control of the knife if you finger slips, resulting in an accident.

For different items to be cut, diced or sliced, you will gain experience in holding the knife in various positions and ultimately find the position that works best for you.

Some do’s of knife skills:l Keep knives razor sharp.l Use a steel longer than your knife.l Keep fingers tucked under when using the knife and

away from the cutting edge or knife’s path.l Use a stable cutting board. To help stabilize, rest it on a

damp towel or a non-skid surface.l Stand straight, with both feet on the ground.l Pay attention.l Cut away from yourself.l Keep a proper grip. l Use the right knife for the right job.l Only use a knife for its intended purpose. l When walking with a knife, keep knife pointed to the

floor, tip down, razor edge behind you.l Buy knife guards or keep them locked away or in blocks

or drawersSome don’ts:l Don’t cut against hard surfaces such as corian, formica,

granite. It dulls your knife.l Don’t catch a falling knife.l Don’t leave a knife in the sink or under somethingl Don’t clean knives with edge toward you. Clean from

spine to edge facing away.l Don’t put knives in the dishwasher.l Don’t use knives to pry open containers, cut boxes or

use other than their intended purposes.

How to care for a knifeTo keep your knives sharp, care for them regularly. I

sharpen my knives after use, at least once every couple days.

If they are sharp, run them over a steel to hone them so the next time you need them, you won’t waste time sharpening them. If they aren’t sharp, it’s time to run them across a stone. Done properly, sharpening three or four knives could take 45 minutes or more, depending on how dull they are.

The only time I ever sent my knives out to be professionally sharpened, they came back in worse condition than when I sent them. I don’t recommend this. Learn to take care of your knives and you won’t have to waste time or money letting someone else do it and potentially destroying your investment.

All chefs should have a honing stone and a sharpening steel.

A honing stone is also called a whetstone. Typically, a stone is used either with water or mineral oil. Soak the stone for 10 minutes before use. (Once you oil a stone, you can’t go back and use water with it. Use the liquid the manufacturer suggests.) Wusthof has a ceramic whetstone that can be used with either water or mineral oil. A ceramic whetstone has a finer grit. The composition of the stone affects the sharpness of the blade; finer grain produces a sharper blade. A really sharp knife will have an edge that is nearly undetectable.

Place the stone on a damp cloth to stabilize it. Then, holding your knife at a 20 degree angle to the stone, draw

See WAVES, page C6

WAVES, from page C1

Basic Knife Parts 1. Point: The part of the blade where the

edge and spine meet. Used for piercing.

2. Tip: The first third of the cutting edge that includes the point. Used as an anchor for mincing, fine work or delicate cuts.

3. Edge: The cutting edge that extends from the point to the heel. Just about all cutting action uses this part. Types of edges include taper-ground, hollow-ground, serrated, scalloped and single.

4. Heel: The part of the cutting edge farthest from the point.

5. Return: The termination point of the heel.

6. Spine: The top of the blade, opposite the cutting edge. Some knives have thick spines that can feel like you are driving a wedge rather than cutting.

7. Bolster: Joins the blade to the handle on forged knives. (Stamped knives don’t have a bolster.) It provides additional weight, stability, balance and strength to the knife. In general, knives that incorporate bolsters in their design are of higher quality than those that don’t.

8. Bolster lip: Where the bolster tapers down to the blade. If the lip is steep, then it results in a sharp angle. This angle can trap food particles, debris, dirt and even rust. Choose a knife where the bolster lip blends into the blade.

9. Tang: The part of the blade that extends into the handle.

10. Scales: The part of the handle that creates the grip. They should fit behind the bolster without slits or cracks and be smooth.

11. Rivets: Metal pins that join the handle scales to the tang to form the handle.

12. Handle guard: A curvature on the end of the handle.

13. Butt: The terminal end of the handle.

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High-grade stainless: expensive but worth itFROM THE FRONT: Culinary Waves

ILLUSTRATION/CHRISTINE ABBOTT


By Mary Beth Lawton Johnson

(Serves 8)For the crust 1 1/2 cups graham cracker crumbs 5 oz. melted butter 2 tablespoons sugar 1/2 cup sweetened grated coconut

Combine all the ingredients. Reserve to

put on top of individual pies.

For the pie2 cans sweetened condensed milk 1 cup Coco-Lopez (used to make piña

coladas) 6 egg yolks (reserve whites for the

meringue) 1/2 cup sweetened grated coconut Butter for crumb crust

Whisk the condensed milk, Coco-

Lopez and yolks until smooth. Whisk in the grated coconut.

Spray 8 5-ounce ramekins with non-stick cooking spray. Fill half to three-quarters with egg mixture. The batter will rise.

Bake for 20 minutes at 350 degrees F (177C). It will still be a little jiggly when shaken.

Remove from oven and pat crumb crust on top of each ramekin. Put a small amount of butter on top and return to oven. Bake an additional 5 to 10 minutes.

Remove from oven and let cool completely.

Using a knife, separate the pie from the ramekin. Flip the dessert plate upside down on top of the ramekin and invert. Let each pie loosen from the ramekins, then remove.

For the meringue6 egg whites Pinch of creme of tartar 2 tablespoons sugar 8 oz shredded coconut

Using an electric mixer, beat the egg

whites until firm with the creme of tartar and sugar.

Spread on the individual upside down coconut pies, piling it on high.

Heat oven to broil. Run each cake under the broiler until lightly brown and set, or you can use a small blow torch.

Toast some shredded coconut in the oven and sprinkle atop each cake.Serve with store-bought coconut ice cream or ice cream of choice.

Mary Beth’s Upside-Down Coconut Pie with Mile High Meringue

The meringue, piled high on top of the pie,

can be lightly browned either by putting the

cake in a broiler or using a small blow torch. The coconut

added on top as the final touch should be toasted as well. PHOTO/ MARY BETH LAWTON JOHNSON

IN THE GALLEY: Culinary Waves


the entire length of the knife blade over the stone. Use your other hand to exert pressure on the blade from tip to heel. Turn the blade over and repeat the process until the blade is sharp. Use the same number of passes for each sides.

After wiping the sharpened knife clean of any metal and oil, use the steel to finish the edge. Hold the steel with your fingers behind the guard, slide the knife from heel to tip down one side and then the other. Your knife will sing when this is done properly and quickly.

Steeling alone does not sharpen a knife. It realigns the molecules on the sharpened edge, straightening the edge. To keep the blade in good condition between sharpenings, use the steel frequently. Wustoff has a diamond sharpening steel that can sharpen knives.

In selecting a knife, let its performance, balance and feel in your hand, price, cost of maintenance and the finish guide you. These knives have the best reputations:

1. Kershaw Shun Knives-KAI from the United States (classic shuns are made the way samurai swords are made).

2. Wustoff from Solingen, Germany.3. Wilkinson from Sheffield,

England.

4. Henckel from Solingen, Germany.5. Sabatier from France. Some are

good, some not so good, so be careful.6. Dexter Russel from the United

States.7. Forschner from Switzerland.8. Global from the United States.There are many other knives that

have made a presence on the culinary scene so talk to other chefs, or visit a kitchen store that will let you use one before you buy it. Knives are a chef ’s best friend that will always be there when you need them, so choose wisely. Knives are an investment that should stay with you throughout your career.

Now that you know how to hold a knife, sharpen it, the do’s and don’ts and, of course, what to look of when shopping for a knife, the next important skill is what to do with a knife in the creation of a dish. In next month’s column, I’ll discuss the classical cuts required of any chef. Practice is the key.

Until next time, safe sailing in the culinary waves. Mary Beth Lawton Johnson is a certified executive pastry chef and Chef de Cuisine. A professional yacht chef since 1991, she has been chef aboard M/Y Rebecca since 1998. Visit her Web site at www.themegayachtchef.com or contact her through [email protected].

WAVES, from page C4

Your knives are an investmentFROM THE FRONT: Culinary Waves


By Chef Peter Ziegelmeier

I was at the Palm Beach boat show in March and stumbled onto the Green Market set up on Saturdays during season in downtown West Palm Beach. I found great resources for breads, olives, jerk paste, heirloom tomatoes and other charter-worthy goods.

However, what really stood out was the little stand that had hydroponic micro greens, edible florals and other fresh produce, all locally grown by Swank Specialty Produce.

With a charter looming on the horizon, I struck up a conversation with the nice proprietor, Jodi Swank. I was really excited about what I had found. I had been getting my florals at a supermarket and was disappointed every time; they just didn’t last. Swank is my new best supplier.

The variety at Swank’s booth was astounding and so beautiful and fresh. I tasted each and every one. After that, I was sold. I asked for a business card and about a week later – and closer to charter – I made an appointment to visit the farm in Loxahatchee, about 8 miles west of town. I recommend calling ahead to plan a visit; it is worth the trip. If you are in hurry, calling will give them time to pack items you want. They prefer at least one day’s notice.

Reading some of their promotional material, I found this: “The difference between a good dish and a great one lies in the quality and freshness of the ingredients.” Because Swank Produce uses no fungicides, herbicides or pesticides, an all-natural hydroponic heaven was created.

Jodi and Darrin Swank’s commitment to the environment sets their farm apart. HydroNatural farming does not pollute local water or release ozone-harming chemicals. The use of a shade house instead of a green house dramatically reduces the use of electricity and water. It also eliminates the need for chemical pollutants

commonly used in traditional hydroponics. Beneficial predatory bugs and fungi, along with natural oils, reduce harmful pests naturally.

At first, Swank Produce sold only to distributors. They listened to their stories and learned from them.

One of their most popular items is the Asian Mix. I recommend this to every chef. Other items I purchased my first time out were baby frisse, baby kohlrabi, baby broccoli, Japanese red mustard, and red beet sprouts or bull’s blood, as Darrin put it. Red chard, curly cress, purple radish and red shisho rounded out the rest.

Encouraged to first taste everything I wanted to purchase, I did and wow. I was especially looking for rocket, a product no other specialty markets in the area had heard of. It is similar to arugula, yet smoother and not as sharp.

I asked Darrin an obvious question, but I wanted to hear his answer: Why should chefs buy from you?

“People appreciate a good, delicious product,” he said. “We are local, and we are the natural approach with fresher, longer-lasting products that I am sure you and your guests will be raving about. We are always trying to stay on the cutting edge, just like chefs.”

The products are available for delivery with a $150 minimum order, anywhere in Palm Beach County. Jodi said they will ship overnight via UPS ground up to six cases for only $28 in one shipping box. This directly applies to the Ft. Lauderdale and Miami markets. Believe me, it is worth it.

Contact Peter Ziegelmeier, executive chef on M/Y Curt-C, at [email protected].

Swank Specialty Produce14311 North RoadLoxahatchee, FL 33470-4603561-202-5648www.swankspecialtyproduce.com

The colors in the green salad with

tender micro greens are vibrant,

and the flavors make as big of an

impact. “People appreciate a good, delicious product,”

said Swank Produce co-owner

Darrin Swank. PHOTO/

CHEF PETER ZIEGELMEIER

Planning a swank meal? Swank Produce can help

IN THE GALLEY: Provisioning

C8 June 2007 www.the-triton.com The Triton

Over the past 25 years, the French wine region that has fascinated me more than any other has been the Rhone Valley. Essentially two distinct

regions separated by the Rhone River that flows from the Alps, the region divides into the north and the south with distinct wines from each.

The northern Rhone is home to the syrah grape, a varietal that

has spawned shiraz in Australia and increasingly good wines from California and Washington. The principal villages in the north are Crozes Hermitage (great value), Hermitage (some of the most powerful and long-lived reds on Earth), St. Joseph (powerful, spicy and peppery reds), Cornas and Côte Rôtie (great reds), Condrieu and Chateau Grillet (breathtaking viognier white wine).

Syrah produces deep purple juice when young and can produce flavors and aromas of spice, pepper, smoked meats, and even violets with leather coming to the fore as the wine ages. Some of the more concentrated wines from Hermitage add a dark, almost graphite quality to the mix that has to be experienced to be believed as it mixes with dark black fruit flavors.

For value I tend to drink Crozes Hermitage with Paul Jaboulet at the top of my list with its lovely Domaine de Thalabert single-vineyard wine. As with many wines in France, the best examples name the village and then specify a vineyard as an indication of higher quality.

The world-class and increasingly sought after wines of Hermitage are grown on steep slopes in poor rock-strewn soil. For vines to produce great wine they must struggle and this is the reason Hermitage is so prized. The wines are huge and while approachable when young in some vintages they can be cellared for at least 10 years to be drunk at their best. Strong meats, cheese and game accompany these wines well.

As U.S. Ambassador in Paris, Thomas Jefferson called white Rhônes the best white wines in France. Certainly they are a well-kept secret. In the north, viognier dominates. This grape is gaining acceptance generally, but Rhône examples are the most wonderful on earth. Chateau Grillet and Condrieu are rare and expensive. They are full of peach, lychee, white melon and orange zest at their best.

In the south, the roussanne, grenache blanc and marsanne grapes predominate, forming the base for white Chateauneuf du Pape. This wine

is thrilling with its rich, creamy texture backed up by peach, honey and mineral flavors. The wine works well with spicy food and while again it is expensive, it just has to be tried. Chateau de Beacastel makes a wonderful example from roussanne (also check out the good value Cadoulet) as does Chapoutier with its staggering Chante Alouette. Sweet wines are made from muscat in Beaumes de Venise.

Red wines in the south are primarily made of syrah, mourvedre, grenache, cinsault and carignan grapes, although up to 23 grapes are allowed by law. Chief villages and appellations are the world-famous Chateauneuf du Pape, Gigondas, the recently elevated Vacqueyras and, of course, the ubiquitous Côtes du Rhône. The latter is becomingly increasingly serious with lovely wines being made by the main players already noted and Domaine de la Janasse, for example.

Chateauneuf du Pape has been varied in quality over the past 20 years in my experience, but recent examples suggest the wines are returning to form. The majestic and long-lived Chateau de Beaucastel leads the pack but Vieux Telegraph by Brunier and Brunel’s red fruited 100 percent grenache Les Cailloux are examples that have impressed me recently.

Gigondas is worth trying for its brooding, spicy, blackberry and raspberry fruit. Recommended makers include St. Cosme, Domaine de Cayron and Domaine Santa Duc. These are big firm wines, more masculine than Chateauneuf and not unrelated to the more rustic wines of Vaqueyras to the south.

Rosé wine is made with Guigal, Jaboulet and others, making lovely Côtes du Rhone that are fresh. Tavel is the most famous appellation for rosé where many of the main red grapes are used to make well colored, dry wines with amazing berry fruit flavors and good palate cleansing acidity. They are rightly popular on yachts.

Vintages do not always mirror each other in the north and south. The north has had the better luck in recent years. Among available wines you should look for are 1999, 2000, 2001, 2003 and 2005 in the north, and 2000, 2001, 2003, 2004 and 2005 in the south. As with all vintages there are variances within the year and I have had good Gigondas from 2002, which was generally regarded as a washout.

This only scratches the surface, but if you like the silky smooth syrah and Rhone-style wines from California then try the real thing and explore the amazing wines of the Rhone Valley.

Mark Darley is a freelance wine writer in Ft. Lauderdale. Contact him through [email protected].

Wines from the Rhone Valleyhave fascinated for decades

By The glass

Mark Darley

WINE: By the Glass


Good-bye “5-a-day.”In an effort to encourage everyone

to eat more fruits and vegetables, the Produce for Better Health Foundation

and the Centers for Disease Control and Prevention have unveiled a new program called Fruits & Veggies – More Matters, the next generation of the 15-year-old “5 a Day for Better Health” program.

The launch is timely. Earlier this year, an article in the American Journal of Preventive Medicine showed that most of us don’t eat enough fruits and vegetables, and that is taking a toll on our health.

Summer is a great time to fork into an abundance of fruits and vegetables. There are several key fruits of summer that not only taste good, but also are nutritional powerhouses. Here’s an overview of five of these fruits, what makes them so great, how to pick them and how to pack them into your diet.l Blueberries: Scientists at the U.S.

Department of Agriculture’s Human Nutrition Center have discovered that blueberries rank No. 1 in antioxidant benefits, compared to 40 other fresh

fruits and vegetables. Antioxidants help neutralize harmful substances called free radicals that can lead to cancer and other age-related diseases. The total antioxidant capacity of blueberries is twice that of spinach and three times that of oranges. This nutritious fruit is also rich in pectin, a fiber that has been shown in several research studies to be effective in lowering cholesterol.

Look for packages where berries are firm, dry, full of color and plump. Soft fruit means the berries are overripe; wrinkled fruit means they’ve been stored too long. Eat blueberries out of hand, sprinkled over a whole grain cereal, stirred into yogurt, mixed with other fruits in a fruit or green leafy salad or baked into low-fat muffins.l Cherries: Researchers have

identified a chemical group abundant in cherries that could help lower blood sugar levels in people with diabetes. In early studies using animal pancreatic cells, anthocyanins increased insulin production by 50 percent. Anthocyanins are a group of flavenoids that produce the rich red hue that give fresh cherries their vibrant color.

Look for cherries that are large (an inch or more in diameter), glossy, plump, hard and dark-colored. Sweet cherries should crackle when bitten. They make a great snack alone, or

combined with other fruits in a salad. l Grapes: Resveratrol is the chief

phytonutrient found in the skin. It’s the key compound that gives grapes and red wine their multifaceted health benefits. Research points to resveratrol as a potent fighter against influenza, hearing loss and heart disease.

Choose fresh grapes that have green, pliable stems and plump berries. Always store grapes unwashed in the refrigerator and rinse them just prior to serving. A real simple recipe is to freeze grapes; they make a delicious snack this way. Also, try layering yogurt with grapes halves and granola for a quick breakfast, toss grapes into a green salad for lunch or dinner, or chop grapes and nuts and stir into light cream cheese and spread on crackers or celery stalks.l Peaches: That pretty yellow color

that gives peaches their appetizing hue comes due to a phytonutrient called beta-cryptoxanthin. This substance is converted in our bodies to vitamin A, a nutrient important for vision, immune function, skin and bone health.

Look for peaches that are soft, sweet and fragrant. Fruit skins should show a background color of yellow or warm cream. The amount of pink or red ‘blush’ depends on the variety and is not a reliable indicator of ripeness. Undertones of green mean that the

peaches were picked too soon and will not be sweet. Eat fresh peaches sliced over cereal, in fruit salads or grilled. Grilling caramelizes the natural sugars in peaches and makes a yummy accompaniment to chicken or as a dessert with frozen yogurt.l Watermelon: This bright red fruit

is one of the best sources of lycopene, a phytonutrient linked to preventing prostate cancer. Just discovered is that watermelon is one of the few fruits with an abundant amount of citrulline, an amino acid. Scientists at the USDA’s Agricultural Research Service have discovered that our bodies use citrulline to make another important amino acid – arginine – which plays a key role in cell division, wound healing and ammonia removal from the body.

Because melons have no starch reserves to convert to sugar, they will not ripen off the vine. The only clue to ripeness is the rind. Look for regularly shaped melons free of cracks, soft spots or bruises. Eat watermelon cut into wedges or mix chunks into a fruit salad. Some people like it sprinkled with chili powder or made into salsa.

Carol Bareuther is a registered dietitian and a regular contributor to The Triton. Contact her through [email protected].

Do yourself a favor: Eat these 5 fruits as often as you can

Take iT in

Carol Bareuther

NUTRITION: Take it In


Every investment, whether you are investing in real estate or the stock market, has a trend or a cycle. To better understand how this works, think of

a ship’s clock. The hands on a clock move in a clockwise direction, just as investment cycles. Imagine that 12 o’clock is the peak value of your investment or the top of the cycle. Six o’clock

is the bottom of the cycle or value.Where would the South Florida real

estate market fall? Four o’clock? Five or even 6 o’clock? Or is it on the up swing, perhaps 7, 8, or 9 o’clock?

Think about a personal property transaction. Was that purchase somewhere on either side of 12 o’clock? If that investment was on the way toward 6, was it a good time to sell?

Hopefully, this analogy also illustrates the importance of being diversified in your investments. Many times, the real estate market and the stock market are on the opposite sides of the clock at any given time.

To see if you are diversified, map out a financial plan. Put the plan on paper, review it and track it. It does not hurt to have someone else review it.

Once you understand cycles, think back again. When you entered the stock market, did you do so when every stock boasted double and triple returns? Where do you think that was on the cycle? Did you ride the cycle down, finally getting out at about 4 or 5 o’clock after getting beaten up?

Today, the market is higher than ever. The lesson: Don’t chase today’s top fund or real estate deal without a plan for the down cycle.

I get questioned many times when clients see a list of the top funds for the year or last quarter. Should we move our money to that fund? What goes up

comes back down. You will ultimately lose trying to chase the top funds. At some point, every fund will be on its way to that 6 o’clock position. A fund listed at the top can only go down.

Trends always emerge in real estate. In South Florida, investors have been converting apartment buildings, duplexes and quadplexes into condos. There is now an abundance of condos as the market has been saturated. As an investor, what should you do based on this? Buy or sell? I believe we are between 4 and 5 o’clock. Now might be a good time to start looking to buy real estate. If you are selling, can you afford to wait for the next upswing?

With mutual funds, keep an eye on trends. Whether funds are with a planner or in a 401K, become involved and understand what they are doing.

Get on the Internet and enter the fund into the MSN search engine using its five-letter fund symbol. For example, I have many clients in the Van Kampen Real Estate Securities Fund, ACREX. The MSN Money site offers “charts.” Click to view the five-year history of a fund. Set the “moving average” to 200 days. The black line shows the sharp ups and downs of the fund over the past five years. A red line averages ups and downs.

This chart shows if this fund is trending up or down. Just because there is a sharp drop on a mutual fund does not mean it is time to get out, especially if you are investing long-term. Try this on several funds and you’ll start to see which funds are the better ones. If your trend is definitely downward, it is time to find a solid fund at the 6 o’clock position and ride your way up.

And don’t be afraid to ask questions; it’s your money.

Capt. Mark A. Cline is a chartered senior financial planner and mortgage broker. He is a partner in Capital Marine Alliance in Ft. Lauderdale. Contact him at +1-954-302-2372 or through www.capitalmarinealliance.net.

Hot investments or hot water:Cycles usually dictate success

yachTing capiTal

mark a. Cline

PERSONAL FINANCE: Yachting Capital

The Triton www.the-triton.com June 2007 C11

compassionate, supportive and nurturing with the loved one than with themselves, and that’s a shame. You deserve the same level of compassion as you give your loved ones.

So here’s the tool: Talk to yourself in a calming, compassionate manner. You deserve such treatment. For example, replace your critical self-talk of “Get your act together Smith” with “It’s OK Johnny, just relax.”

And please do address yourself fondly. Use your nickname instead of your last name (as a drill sergeant might).

3. Talk yourself out of unreasonable expectations and fearful thoughts. Use the same four-step technique we outlined for self-talk. How reasonable, realistic or likely are the events you’re projecting? If they’re not reasonable, tell yourself to stop, and reframe your expectations to more likely (and less alarming) ones.

If you really do think your expectations are reasonable (but undesirable), try to come to terms with them. Even people facing certain death often have been able to become accepting and serene.

4. Surround yourself with positive people. It is difficult to remain positive while those around you are nay-sayers and critics. Separate yourself from the optional relationships in your life (e.g., friends, acquaintances and groups) that suck away your positive energy, self-confidence and self-worth. And start reaching out to those who give you what you need – the positive strokes and shared values.

You may even want to consider separating from employment and familial relationships that are not

fulfilling.5. Don’t should on yourself. Shoulds

are expectations that we usually fall short of because they tend to be what matters more to other people, perhaps people from the past such as our parents whose dictums we’ve internalized. This can lead to enormous stress on all parties concerned.

A should that you want to do is a want. Do it because you want to do it.

Take a second look at any should you don’t want to do. Discover if you really do want to (perhaps considering a broader context) or eliminate it.

Test them this way: Should you go to the dentist for a

root canal? Perhaps the experience itself is unpleasant. But visualize the

consequences of not doing it. If you really get in touch with the long-term benefit of the procedure, you probably will want to keep that dental appointment.

This is not just semantics. Such words have emotional impact. A should acts as a whip. You drag yourself to fulfill it. A

want, on the other hand, is motivating and energizing.

Re-creating your attitude to be more positive is possible. It just takes awareness and effort. If you haven’t gotten what you want in your life or career, consider for a moment that you have the power to change it.

A positive attitude, which creates the kind of positive behavior others want to be around, is a great first step.

Don Grimme is co-founder of GHR Training Solutions in Coral Springs, Fla. He specializes in helping managers reduce turnover and attract excellent job candidates. Contact him at [email protected].

MANAGER, from page C1

You deserve compassion – be sure to give it to yourself

Separate yourself from the optional relationships in your life (e.g., friends, acquaintances and groups) that suck away your positive energy, self-confidence and self-worth.

FROM THE FRONT: Manager’s Time

C1� June 2007 www.the-triton.com The Triton

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Mon.-Fri. 8:00-6:00 • Sat. 9:00-5:00 • Sun. 9:00-1:00

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Mon.-Fri. 8:30-6:00 • Sat. 9:00-5:00

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FREIGHT

Two new books are musts for the libraries of both professional chefs and hobbyists.

Kevin Zraly, well known for the consummate guide “Windows on the World” and his wine school, is the winner of numerous international awards. He has released an updated version of “American Wine Guide” (2008, Sterling Publishing, $12.95 paperback).

Originally published in 2006, Zraly has expanded the new edition to include all 50 states. Much of the basic education information is the same, as is the history of wine in America chapter, but the trends sections of each region are full of new insight.

The expanded version also includes sections on how to purchase wines, the best values in American wines, and Zraly’s personal favorites. The vineyard tour has become a new vacation genre for many travelers. In addition to new anecdotes on vineyards, vineyard tours are noted.

Master sommelier Karen Page and professional chef Andrew Dornenburg have again combined talents to write “What to Drink with What You Eat” (2006, Bullfinch Press, $35). Their previous books include “Culinary Artistry” and “Becoming a Chef,” winner of a James Beard award.

Following the philosophy that “drink can be seen as the final seasoning of any dish,” the duo explores food pairings with wine, beer, spirits, coffee, tea, milk and water. The ideal is to create the pairing that maximizes both the food and the drink in a way that neither the food nor drink dominates.

Food has become more complex and varied. The availability and selection of beverages has also increased dramatically. Higher quality alternatives are now widely distributed at affordable prices.

The authors begin with a chapter called Pairing 101. It is basically a list of guidelines for matching food and drink. The most critical may be to think regionally to pair, use your five senses, and balance.

The chapter titled “Selecting

and Serving” addresses costs and beverage substitutions. The on-hand recommendations are a great shopping list for anyone setting up a pantry at home, in a vacation retreat, or for an employer. Non-alcoholic juices and infusions are included in the recommendations. The glassware ideas are standard, but the tips on temperature and serving include great particulars often overlooked.

The “At the Table” chapter addresses the order of the menu and includes 10 sample tasting menus provide by chefs, sommeliers and restaurant owners.

A range of experts (biographies are included in an index) offer individual favorites for the “best of the best” section on pairing. There are some surprises. The choices range from the exotic to fairly plebian. Caviar to Wiener schnitzel, beer to champagne all appear in the lists.

In the “Matching Beverage and Food” chapter, a panel is again asked to provide input. The highly detailed

alphabetical list includes spices, sauces, courses, individual fruits and vegetables. Almonds to zinfandel, any reader would be hard pressed to find an omission. There is also a dedicated section on cheeses.

Content aside, the presentation of the information

is outstanding. Charts, indices and graphs are used to organize the volume of detail. The photography and illustrations are subtle and secondary.

Quotes from philosophers, writers and food professionals are scattered throughout to gently reinforce the author’s points and add dimension to the text. Professionals will be satisfied with the reference value of the book while the hobbyist and casual entertainer will find hours of entertainment.

There may be no better endorsement of the value of food and beverage pairing than the quote included from Ernest Hemingway’s “A Moveable Feast:” “… as I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture.”

Donna Mergenhagen owns Well Read, a used book store on Southeast 17th Street in Ft. Lauderdale. Contact her at 954-467-8878.

Eat food, drink wine andread up on doing it right

The updated ‘American Wine Guide’ has entries for all �0 states. ‘What to Drink with What You Eat’ is built on the philosophy that ‘drink can be seen as the final seasoning of any dish.’

Well read

Donna Mergenhagen

BOOK REVIEW: Well Read

The Triton www.the-triton.com June 2007 C1�

Calm

Try these new puzzles based on numbers. There is only one rule for these new 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. Start with the Calm puzzle

left. Then try your luck in the Stormy seas at right.

StormyAnswers to all puzzles are now online at

www.the-triton.com/puzzles

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USCG 100 ton Master and

Culinary trained Chef Team;

20+ yrs exp; power or sail

under 90ft. Jim 410-849-5964

or [email protected]

Ad# 2381

Captain/ Mate

Spanish Captain/Mate

YM 200Gt STCW95 ENG1 Rescue

Looking for some yacht in FLL

or Bahamas base :954.534.66.56

or [email protected]

Ad# 2438

American 500-ton Captain

for Delivery or Permanent

Professional, exper. for delivery short-term, or long-term. USCG

Master’s 500-ton / STCW Call

William: (571) 332-2479

Ad# 2302

Captain seeking deliveries

or full time power sail

Full time position or deliveries. Currently located in Texas. [email protected]

512-767-9448

Ad# 2197

Captain Position

Enjoy a season of hassle free

Yachting. First Class Service

World Class experience

Call Capt. Jim 954-290-0119

Ad# 2221

Decades of Experience - Sail

and Motor Yachts - Charters

and Private

Sail or power, charter or private.

Resume at www.estreetdesign

.com/resume-captain.doc

[email protected]

802.5794557

Ad# 2424

200ton MCA Captain/

Engineer Available

5 years exp. Worked on busy

Charter yachts and private boats

in Med, Caribbean, East

coast of US & Australia. Email

[email protected]

Ad# 2349

Long Term Captain Available

USCG 100 TON w/AUX SAIL

ALEX 860-884-9082 Ad# 2450

Captain seeking Yacht to

Love, Owner to entertain

Captain Seeking Needy SF or MY

[email protected]

Charter/Private/Maintenance/

Delivery/Tournaments

954-347-4945

Ad# 2235

MCA 200ton Captain/

Engineer

MCA 200ton Captain available

for power or sail, charter or

private. Very hardworking and

fun. [email protected]

Ad# 2230

Captain and Stew/cook Team

Capt Stew Team now Available

200tYM, both STCW & B1/B2

Good people. Together 5 years

[email protected] for

our CV’s and gr8 references!

Ad# 2326

American Captain

1600/3000 ton Master

Oceans 500 ton Sail

Available this summer and

beyond for temporary or relief

captain/pilot. Let me show

you the NW and Alaska.

Call Capt. Rob (949)697-6347.

Ad# 2404

Palm Beach- New England

80’ Motor Yacht Captain

seeking power or sail vessel

for long term employment call

Alex 860-884-9082.

Ad# 2407

Working, but looking for

another boat

500 ton Captain with 25 years

seeking position on 60’-120’ :

East Coast and Caribbean, etc:

Call anytime 843-296-7137

Ad# 2309

Fort Lauderdale Captain

25 yrs. exper. 10 yrs. USCG

100 ton. Looking for Private

Yacht owners needing

management, delivery, cruising.

Call Capt. Aaron (954)632-0680

Ad# 2319

Successful charter captain,

50 ton Master, STCW-95

easy going, good listener.

Charter capt seeks capt/mate

job on sail/motor yacht.:

www.estreetdesign.com/

resume-captain.doc

E-mail: [email protected]

Ad# 2234

MCA 200T Captain

for full time or owner training.

Foreign flag and 100’ or less

please. I can be reached at

772-215-1742.

Ad# 2360

100 Ton Captain seeks

Owner and Boat to Love

Captain seeks Boat to Love

And Owner to Entertain Abroad

15 Years Cruising the World!

[email protected]

Cell# 954-347-4945

Ad# 2436

Captain 200 Ton, with major

engineering experience.

Have some crew to go with me

if needed. Vince 239-419-9837

Ad# 2423

Captains NeededCaptain and Mate needed

part-time to charter 42’

Sedanbridge

for private leisure weekend &

week long trips. The vessel is

like new 05 Searay 420 Sedan

Bridge that sleeps six. Call

Dave DiNeno 860-919-1984.

Ad# 2417

2006 62 Fairline Targa

Captain Needed

for 2006 Fairline Targa.

Must be experienced willing to

travel extensively.

[email protected]

Ad# 2437

Towboat Captain Wanted

Self-starter to work varied

shifts incl weekends doing

boat towing & salvage tasks.

Co benefits. Fax 954-783-9009

[email protected]

Ad# 2216

Chefs AvailableLooking for a yacht to chef

for the Summer!

I am well organized and easy

to get along with. Contact me

further details. Email

[email protected]

Ad# 2329

Yacht Chef available

Have STCW and culinary

trained; Am organized,

dependable and fun loving;

Call 954-817-5836

Ad# 2220

Culinary Trained Chef

Culiary Trained Chef with STCW

95 and 20 yrs,in the Culinary

Arts and Hospitality Field .

Resume,references,etc..954-600

2069/[email protected]

Ad# 2315

Chef Available

Certified Chef|Chef of 17 year

Classically trained and

Ready to treat you and your ge

contact Chef Darin Russell

[email protected]

Ad# 2199

Chefs Needed5-Star Chef

Yacht Chef Wanted

Looking for highly 5-Star

chef to come cook in Beverly

Hills. Will re-locate.

Excellent salary.

Ad# 2429

CLASSIFIED ADS


2001 S,W, 20th St. • Ft. Lauderdale, FL 33315• Total Yacht Restoration• Awl-Grip Spray Painting Specialists• Fiberglass Fabrication & Repairs• Bottom Painting

(954) 713-0374Office

(954) 232-8756Cell

www.knowlesmarine.comemail: [email protected]

at Lauderdale Marine Center

CLASSIFIED ADS

Crew AvailableCook/Stew

Cook/Stew position, love to

travel and ready to go in a

moments notice.

Call Karen 954-290-0119

Ad# 2222

Deck/stew

Exp. U.S. deck/stew eager to

get back on a S/Y, esp. in the

Med this summer. Well-rounded

sailor ready for a good team.

[email protected]

Ad# 2231

College Student looking for

summer work

College student (male) avail.

June 5 through August 18.

Willing to learn.

[email protected]

Ad# 2283

Chef/Decky Couple seeking a

permanent position.

Couple seeking a great team to

work with & travel the world.

[email protected] or

[email protected]

954 643 7747

Ad# 2403

Looking For Delivery

Crew available for delivery

or for perm position as Capt.

and cook/stew. Call

954-850-9492 Or send email to

[email protected]

Ad# 2321

Chef/Chief Stewardess

Available

Culinary Trained Chef

Motor & Sailing Yachts

Private & Charter, Full Time

or Freelance

[email protected]

Ad# 2363

Deckhand/Engineer

Experienced with STCW95 and

AEC looking for a position

where I can expand my skills

professionally. Email

[email protected]

Ad# 2210

Getting Started

Looking for a career in the

Yachting Industry, completed

my STCW 95. Email

[email protected]

Ad# 2217

Deckhand/Steward

looking for a position on a

private yacht or commercial

fishing boat. Call Jeremy in

Sarasota Fl (941) 917-0290 or

email: [email protected]

Ad# 2354

First Mate available for

Large Sailboat or Power

Vessel

Looking to Move from Sailboat

Captain to Large Motor Vessels

Resume: www.estreetdesign

.com/resume-captain.doc

[email protected]

802.5794557

Ad# 2425

Chef/Stew Mate/Engineer

team position wanted

married couple looking to work

onboard a private motor yacht

based out of ft. lauderdale.

Call Karen or David

954-832-0829

Ad# 2292

Crewman

Mature male crewperson.

Blue water exp. S/V M/V.

Engineering skills.5/07/07.

Delivery,transport or charter

OK. Call 843-475-1453

Ad# 2300

US Stew/Cook Available

Would like to spend the summer

with a nice program in New

England, 70’- 110’ motor yacht

Email: [email protected]

or cell 203-524-3143.

Ad# 2226

Deckhand/2nd Engineer

Available

located in Ft. Lauderdale

looking for full time deckhand

or 2nd engineer position.

STCW ‘95 certified. Email

[email protected]

Ad# 2219

Mate or mate Engineer

licensed master 500grt &Chief

Engineer. If you need help for

temp, passages or other work.

Give me a call, Bob at

386 801 1273

Ad# 2318

Crew NeededMate or Deckhand for

longterm

stcw 95 looking for longterm

placement on a 105 or

smaller M/Y contact me at

[email protected]

Ad# 2194

Female Deckhand

for 90’ Cayman Island Private

Motor Yacht. Energetic deck-

hand required for this family

yacht with two young children.

Call 954 471 8100.

Ad# 2418

100 Ton Captain Needed

to run as a second captain in

a Florida based boat that runs

back and forth to the Bahamas

for week long trips. Toll free

888-901-DIVE (3483)

Ad# 2261

Cook/Stew

Cook.Stew for new 110.

None US Flag,Great Owner

Bahamas/FLL/NE.Start 5/10/07

[email protected]

Priv & charter only in winter

Ad# 2192

Mate and Stew

for new American Flag 95FT

Motoryacht. Experience a must.

Good with children. Based in

Palm Beach. Email resume to

[email protected]

Ad# 2265

Mate Needed for 105’ Motor

Yacht in West Palm Beach

needed for a live aboard posi-

tion. Neat appearance & non-

smoker a must. U.S. passport

and clean background. Email

[email protected]

Ad# 2312

Deck/stew

124’ MY, charter, headed to

Europe for summer. No exp.

needed; STCW-95 required.

Ad# 2294

Hardworking Experienced

Stewardess

with some cooking exper.

Call (954)655-8388 or email:

[email protected]

Ad# 2215

Crew TeamsPofessional Team Available

Capt. Stew. Team available

MCA End. YMO 200gt 20 yrs.

exp. with wife Lily Stew. DH.

Avialable W. Wide ask for CV’s

mail:heineken_mallorca@

hotm..

Ad# 2229

Mate/Stew Team Needed

good team to crew 95’deep

draft expedition yacht. Great

owners, huge crews quarters &

good salary.

mark @561-827-3026

Ad# 2421

Team Australia

Mate / Stew Team now Available

200tYM, both STCW & B1/B2

Good people. Together 5 years

[email protected] for

our CV’s and gr8 references!

Ad# 2327

Chef/stew team needed

Private 112’ westport

departing May 1, 2007 for east

coast cruise from Ft. Laud.


Ad# 2202

Captain and Chef/Stew Team

Available

USCG Captain and Culinary

Trained Chef Team, ready to

work! 20+years experience on

fine yachts worldwide

410-849-5964,

dachallen@yahoo

Ad# 2447

DeliveryCapt w/crew Power or Sail

Will deliver your boat safely

for you. Caribbean, East Coast

South America, West Coast.

Reasonable rates. Email

[email protected]

Ad# 2196

No Hassle Deliveries

3000 ton O/ Master 20y exp

Full crew available

954-554-3906

[email protected]

Ad# 2258

CAPTAIN/MATE, COOK/STEW

Looking for delivery to Europe

from the 15th of May.

We are a married mature couple

with sailing experience. Email

[email protected]

Ad# 2201

Engineers AvailableVery Experienced Marine

Engineer

Prefer Refit work ...UK

Canadian merchant ship exper.

Florida yachts 10 yrs. Call

912 380 6381 or email

[email protected]

Ad# 2372

Experienced Y3 Engineer.

Relief engineer, crossings or

good yacht with rotation.

Please look at my CV @.

www.engineerlars.com

All contact details on website

Ad# 2398

American Yacht Engineer

Available

USCG 1600 ton UL/HP 3000 ITC

MCA Y-2 Engineer seeking long

term position. Contact Mark at

772-545-4900 /Cell 561-

8273026

Ad# 2238

Mate/Engineer

200 GT Mate. 3rd A/E Unlimited

pending. STCW. 27, hardworking

clean, proffessional. Private,

charter,deliveries,yard. Start

5/20. (605) 430-7485

Ad# 2296

YACHT ENGINEER AVAILABLE

Chief Engineer USCG 1600 ton

unl. HP -MCA Y-2 seeking long

term position.

Excellent Ref’s. Call Mark @

772-545-4900 Cell 561-827-

3026

Ad# 2408


Mates and Deckhands AvailableMate Dackhand Engineer

RYA MCA YM Offshore, MCA

Approved Engine Course, ENG 1,

Open Water Diver,Short Range

Certificate,STSW. Call 786-246

8989:arthurfonshtoss@yahoo.

com

Ad# 2385

Steward/esses Available Super Stew! American,

high maintenance and last

minute no problem!

hard working, professionally

trained Amer. chief stewardess

excellent references, great

cook and team mate. Email:

Kathleen at [email protected]

Ad# 2343

US Stew/Cook available for

short or long-term

Mature, friendly, organized &

a good healthy cook. Ideally

would like to be in the north

for summer. STCW cert. Cell

203-524-3143 or Su143@

aol,com

Ad# 2432

Want a stewadess job

A strong team player & would

love to join a happy, fun crew

Looking for yacht 115’-180’

going to the med that charters

STCW 95. Call 818-355-4772.

Ad# 2420

Massage Therapist/

Aesthetician/Stewardess

Excellent Massage Therapist

looking for positon as a MT &

Stewardess aboard M/Y- Can

Cook, dedicated hard worker,

Great customer service skills!

Ad# 2367

Experienced Reliable

Conscientious Stewardess

American stew/mate

professional 15 yrs. STCW, PADI

divemaster , homecooking 954-

612-2503 or 242-393-3237.

[email protected]

Ad# 2446

Experienced Stewardess

ready to start ASAP!

Very experienced Stewardess

Knowledge, style, quality and

aspiration to provide great

service!

[email protected]

Ad# 2406

Experienced stewardess and

Great Massage Therapist

Looking for free lance job and

daywork. Call 954-200-2029

Ad# 2397

Mate and Stew Team

Available 200tYM, both STCW

& B1/B2 Good people. Together

5 years. Lukewilson76@gmail.

com for our CV’s and gr8

references!

Ad# 2325

Me, a stew, for you!

US citizen, lived on a 40’

trawler for 3 yrs, have a passport

and don’t get seasick 24, polite

and ambitious. Email

[email protected]

Ad# 2303

Experienced stewardess.

Freelance, Daywork needed. Also

seeking permanent position.

[email protected]

(425) 829 - 0869

Ad# 2412

Freelance Stewardess

Prefer Bahamas. Based in Ft.

Laud. Charters preferred.

Superb people and bartending

skills. Call Tina-Marie @954

415-9937 or 401-855-2722.

Ad# 2364

Ch.Stewardess /Stewardess

Interested in a challenging

position in the Motor yacht

industry. Good track record &

excellent references. Email

[email protected]

Ad# 2209

French stewardess

If you are interrested contact

me on my email adress

[email protected]

Ad# 2301

Stewardess Available:

French RivieraFreelance Stewardess for 2007

French Riviera season

Dee: 0033 06 26 12 48 68

Ad# 2416

Hardworking and jolly

Stewardess

experienced with some cooking

experience. I would love to join

your team. Call (954)655-8388

email: [email protected]

Ad# 2246

Steward/esses Needed Temporary/As-need

Stewardess Needed in NYC

for 160-foot m/v that will be

based in NYC (Chelsea Piers)

from June 15 through Sept.

Non-liveaboard. send resume to

[email protected]

Ad# 2414

American Chief Stew Needed

for 45m vessel

Private, American-flagged

45m motor yacht is seeking

experienced Chief Stewardess

Forward resume to:

[email protected]

Ad# 2361

Solo Stew Needed

Candidate must be professional

and self motivated with a good

sense of humor. Salary de-

pendent on experience. Email

[email protected]

Ad# 2203

Marine ManagementOpening for Yacht Brokers

Assistant / Listing Secretary

Ardell Yacht & Ship Brokers

Contat Craig Cadwalader

[email protected] 954 5257637

Ad# 2444

Marine ProfessionalsMechanical Foreman

Valiant Yachts-Mechanical Lead

Exp mechanic to lead team

Install elect. on sailboats

[email protected] or fax

903 523-4077 Texas

Ad# 2225

Charter Fleet Manager

Needed

The Sacks Group Yachting

CLASSIFIED ADS

YACHT SALESPERSON

NEEDEDNew Offshore Yachts/

BrokeragePlenty inventory;

extensive advertising. Also need Charter Broker.Call Gary 954-242-6723

Ad# 2305

STEWARDESS AVAILABLE

FOR THE MED.Stewardess for a sole or

2nd stew position to the Med.

Pro at beds/heads, service, pres, team work, lines.

706-294-2215or email djnieme@aol. com

Ad# 2356

Sales & Cashier Two positions (full or part time)

Sailorman is seeking friendly, reliable people to work for a great boss in a relaxed atmosphere and enjoy a generous employee discount. Visit sailorman.com/jointhecrew.php or contact Mark at 954-522-

6716 or [email protected] for more details or to apply.Ad#2464


Professionals is looking for a

exper. Charter Fleet Manager.


Ad# 2267

Sales Assistant Needed

Salary + bonus. Must be able

to travel Yachting knowledge

necessary Please send resume to

[email protected]

Ad# 2328

Receptionist/ Administrative

Assistant

A leading crew placement

company is currently looking

to expand their Fort Laud.

office staff. send your resume

to [email protected]

Ad# 2295

Mechanic Supervisor

Please call Brian Donnelly at

910.772.9277 or email

[email protected]

Ad# 2352

Marine ServicesBookkeeper Available

Experienced in yachting

industry. Have Quickbooks

Excel and Word experience.

Please call 954 552 2686

Ad# 2366

Service Departmen Assistant

The Catamaran Company are

looking for someone to help

expand the service department.

Send resume to: 954.727.0024

Attn: Rocio Sarmiento

Ad# 2330

Marine AV Systems -

Experienced Experts

AV system headaches?

Techno Gurus has the cure

“We make things work!”

Crestron, AMX, and more414-273-6464

[email protected]

Ad# 2370

Summer Dock Rates!

in Palm Beach $1.25/ft/day or

less Includes 100amps

Call Jonathan (561) 557-4097

Ad# 2316

SMC Corp. of America- Pneumatic, Vacuum, and

Liquid Controls

SMC Corp. of America

Pneumatic and vacuum controls

Liquid delivery systems

Jon Silverman 954-579-0649

[email protected]

Ad# 2290

For RentEffeciency for rent:

Croissant Park, one bed. and

bath, laundry facilities.

Perfect for single or couple

954 763 5428

Ad# 2208

3/2 Pool Home With Dock in

Citrus Isles

2600/MO. with dock - 300/MO.

Remodeld, Pets Okay

Located in Citrus Isles

Lisa Burton 954-232-8584

Ad# 2252

3/2 Pool Home Dock for 55’

Boat NFB’S3/2 Pool Home, Citrus Isles,

Remodeld, dock for 55’

NFB Pets okay 2600/MO.500/SEC 300/MO. add dock

Lisa Burton 954-232-8584

Ad# 2274

CLASSIFIED ADS

For more details on any classified ad go to www.tritonclassifieds.com

and enter in the ad #.

www.worldofyachting.com1126 S. Federal Highway, P. O. Box 230

Ft. Lauderdale, FL 33316Toll Free: 877-98World (877-989-6753)

Ph/Fax: 954-522-8742

WORLD OF YACHTINGThe one source for all your yachting needs Here’s what we can do for you:

• FIND CREW NO agency commissions or percentages no matter how many or how long you need crew members per year.

• CREW Post your CV/Resume for FREE.• Order your APPAREL/UNIFORMS & much more online, phone, fax

or in-person.• Custom Monogramming and Screen Printing• Find or sell a boat (or any other item!) on our boat classifieds.• GET MORE EXPOSURE Advertise with us! Post your charter brochure.• Find information on travel destinations, boatyards, flower shops,

gourmet stores and more all in one place!

A Production Manager is required for Bobby’s Marina

A full service boatyard in St Maarten, Netherlands Antilles. You need to have a technical background and practical

experience in boat building and marine repairs. You must have excellent employee and management skills.

Customer relations and production planning experience are also required. You must be able to

speak English and be computer literate. Please send CV to [email protected] Visit our website www.bobbysmarina.com

Help WantedPOSITION AVAILABLE Ft. Lauderdale: Leading yacht fuel

supplier seeking to hire additional fuel trader to expand our customer supply operations. Candidates should be computer literate and have excellent communication

skills. Some previous yachting experience is preferred, but not required. A great opportunity to join a successful and

growing company. Please send resume and any additional information to [email protected]

Ad# 2453


Pool Home- Shady Banks

3/2.5 bath on an oversized lot

Asking $2300/month includes

pool maintenance. Call Rose

at Keller Wiliams Realty

@954-562-8004

Ad# 2211

Room for Rent

Furnished room for rent

East of US 1 near 17th Street

All amenities included

contact 561 317-6570

Ad# 2427

Short Term Accomodations

Private or Shared Rooms

Quiet, clean and affordable.

WiFi, Sat TV, laundry room.

Great Location. Call Sabra @

954-294-0641

Ad# 2419

Seeking yachties to rent room (2 avail) in 3bdr NICE

condo w/ tons of amenities!

GREAT Condo Bldg w/ internet/

pool/security. Avail June 1.Place to call home while you are

in town. Dhardra 813.484.5663.

Ad# 2399

2br 2.5 bath 1cg

very nice 2-2.5-1 townhouse

for rent in Coconut Creek

1,650.00 per month

Ad# 2405

Newport Apartment for rent

Awesome Apartment for rent.

Weekend get-away. Great

rates. [email protected]

Ad# 2353

Fully Furnished 3/2 on the

water available July 07

4 Rent. 3/2 in Citrus Isles

Furnished, close to everything

Dock + 2 car garage

Avail. July @ $3000.00 pm +

utilities. 954 816 8338

Ad# 2285

Rental

Crew rooms; ac; wireless; cbl;

phone; SW 20th st & 12th ave

2xshare $125 per week or $250

Single; non-smoking

954 600 8442

Ad# 2382

Room for Rent

In nice home close to L.M.C.

Washer Dryer Wireless internet

Cable TV in Room & Lounge.

Contact Peter 754 422 4130

Ad# 2218

For SaleZodiac Tender For Sale

2001 15’-9, 2002 Yamaha 60HP

4 cycle Center Console, Garmin

198c Trailer avail. 772-834-3111$12,500

Ad# 2249

Class 1 406 MHz EPIRB

Brand new still in the box cat

1 406 EPIRBw/ hydrostatic rele

bracket and cradle incl.

ASKING 925.00 contact :

mark 561-827-3026

Ad# 2307

Honda Shadow American

Classic Edition 750

1998 honda shadow 9600 miles

american classic edition many

extras windshield custom seat

immaculate asking $3400

(954)983-6346

Ad# 2228

Honda Elite 80 for Sale

Black, 80cc scooter. Runs

perfect, $1300 OBO.

Call 954-663-6558

Ad# 2236

Homes for SaleYour chance to dock your

Boat in front of your Condo.

$369,900 includes dock. A

fabulous No. Palm Beach loc.

2/B 2/fb corner condo,

screened patio. Call Lina

@561 - 312 3818

Ad# 2200

60 Ft Waterfront No Fixed

Bridges

Shady Banks waterfront house,

East of I95. 3 /1 with 1 car

garage. 60 ft on water with

ocean access. Asking $524,900.

Kelly Moran 954-290-6501.

Ad# 2193

S. Africa Cape Coast

Absolute waterfront 3 bed 3 ba

house 270 deg. view. Fishing/

whalewatch paradise. Sectionof hotel+marina. US$349K

[email protected]

Ad# 2288

A CORNER OF PARADISE IN

WEST PALM BEACH

55+ COMMUNITY, 2/2 screened

patio overlooking the lake.

Only $259,900. Call 561

312-3818 or go to www.

floridahottestproperties.com

Ad# 2224

Shady Banks

3/2 with oak plank flooring.

fireplace, vaulted ceilings &

skylights. Asking $350,000

Call Rose @ Keller Williams

Realty, 954-562-8004.

Ad# 2212

TEQUESTA - 3B/2B Walk to beaches,river,parks.

$299,000.Motivated seller.

Loaded with charm, hugescreened patio. 561 312 3818

or go to www.

floridahottestproperties.com

Ad# 2223

Lovely RiverOaks Remodeled

Home 369,900

3/2/2 Car garage ONLY 369,900!

RiverOaks Home near marinas

1700sf 3yr New kit,bath,ac

marble floor,slate porch,gazeb

Below appr.value! 954 682 5761

Ad# 2451

AnnouncementYacht Management/

Maintenance

Wash, wax, teak, engine room

detailing, YOU NAME IT!

Call on us anytime. References

available. Nick:425-269-2484

or Hans: 321-276-8101

Ad# 2241

MASSAGE*FACIALS*FITNESS

5 star Spa Services for Summer

charters. Will also assist withStew duties.

PHONE: (561) 339 2444Ad# 2255

CLASSIFIED ADS

Custom SewingNew and repairs for all your sewing

needs. Cushions, Pillows, Shams, Neck Rolls and Sheets. You provide the design

and I will fabricate beautiful items for your enjoyment and that of your guests.

Reasonable prices and fast service.

Call Jan: 954-921-9500

1500 East Las Olas Boulevard ~ Fort Lauderdale ~ Florida ~ 33301

Mobile

(954) 224-5847Office

(954) 467-1448

Facsimile

(954) 467-6714E-Mail

[email protected]

John A. TerrillREALTOR

GREAT INVESTMENTPROPERTY ONLY

$379,000!!!Remodeled House w/Cottage 379K!

2/1 Main house 1000sf New a/c, windows, kit, bath, floors, etc!!

1/1 Cottage 650sf rents@$800/mRare Opportunity!

954 682 5761Ad# 2449





APARTMENTS AND

COTTAGES FOR RENT

Short term & any season rental

Best prices in Town!We need good people

to love our homes! 954-673-1630

Ad# 2443

DIDN’T SEE

YOUR AD?

Visit The Triton classifeds online and guarantee

next paper printingfor only

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