As everyone knows, the Monaco Yacht Show is a phenomenal event, with some of the world’s most spectacular superyachts on display, as well as hundreds of exhibitors, from shipyards to brokers to crew agencies.
YPI CREW's Laurence Lewis looks at the role of a recruitment consultant and how managing expectations for both the potential recruit and the employer is an essential part of the process.
With the global fleet of superyachts expanding at a rate of knots, Laurence Lewis looks at the challenge to build strong teams on board with crew from different cultural backgrounds.
So said the surrealist genius filmmaker Luis Bunuel…. Yachting, where are we at on the topic of ageism ? Do captains and crew feel discriminated against for being too old or too young? Does age matter? I felt it might be interesting to look at how age is perceivedin a wider European context before looking […]
Laurence Lewis says it’s not all about answers, you should have questions you want answered too.
YPI CREW proudly showcases the talents of skilled crew and matches the best candidates with the most appealing yacht crew jobs, regardless of gender. We took the time to speak to three female deckhands to learn more about how they got into the yachting industry and what their roles involve.
It goes without saying that a yacht jobs are not without their difficulties. But a career as a superyacht chef may be one of the routes with the most amount of pressure in the yacht crew industry. Each and every dish that leaves the galley must look and taste absolutely perfect. There is no time for complacency, no room for slacking, and definitely no space for carelessness. Yacht chefs are expected to be innovators, experimentalists, and creators. They must remember preferences, allergies, and dislikes. There is no respite from the continual need for top quality service. Superyacht chefs must be versatile, dedicated, and calm. It is no surprise, then, that superyacht chefs often come with previous experience in luxury establishments on land – whether Michelin-starred restaurants or 5-star hotels.
Yachting engineers have recently faced a dilemma: should they continue down the traditional yachting route or try the new Small Vessels engineering certificate, which will be offered from September 2017.
My name is Michael Wilshaw and I have been a professional chef for nearly two decades. At the end of the Mediterranean season, after a busy summer at sea, Helen at YPI CREW asked me if I was interested in going on a three-day course, or ‘formation’, at the Ducasse Education Training Centre near Paris. I jumped at the chance, booked myself a hotel, organised my flights and three weeks later I was honing my skills the Alain Ducasse way! This is a brief account of my experience there.