The latest Dockwalk February 2021 issue is now out, bringing you relevant content for all on board from entry level to senior positions from our stable of expert current and former crew writers.
For the February issue, we take a look at crew welfare. After an extraordinary 2020 and a 2021 that looks to follow in its footsteps, COVID-19 has insinuated itself into all aspects of life and the galley is not immune. Most yacht chefs are known for their professionalism, so the infiltration of COVID-19 is not expected to make too much of a difference in how they run their galleys, but there are extra safety steps that should be taken.
“There has been a huge shift in taking extra precautions and sanitary steps during the pandemic, as well as outside the galley in terms of contact with others,” says Justine Murphy, chief executive of mymuybueno Private Chefs. There are some important things to keep in mind as the pandemic runs its course. While the galley can be an enticing place for both guest and crew to gather, some experts caution against these practices as an extra safety measure. See what else they recommend in Louisa Beckett’s “Cooking During COVID” on page 23.
While 2020 was a tough year, having an excellent team around you on board can alleviate some of the pandemic’s effects and help crew unity in general. Long-time contributor and former Dockwalk editor Kate Lardy speaks to three team-building specialists about their top tips to creating and supporting a happy, cohesive crew in “Happy Crew = Happy Captain” on page 37.
While most wines on board are tried and tested, as a younger generation of yacht owners enters the industry, it’s essential that your wine knowledge stay current. Several experts share what you should know of emerging wine options and trends, including natural wines and those from lesser-known growing regions in Sara Ventiera’s “The World of Wine” on page 19.
The 80-metre Nobiskrug Artefact is an awe-inspiring sight. BOAT International’s Cecile Gauert speaks with captain Aaron Clark on the trials of launching a new boat in the midst of a pandemic and how it affected their first season.
In news, entrepreneur and yacht charter broker Maria Alekseenko explains yachting therapy, and we chat to chief stewardess Gabriela Bolivar, who details her work with Yachting Butler Academy in Palma to help Spanish-speaking crew with their training needs, plus Dr Guy Harvey announces a partnership with Anastasia Confections to introduce a new chocolate box collection that shares a portion of its proceeds with the Guy Harvey Ocean Foundation.
Also in this issue are interviews with chief engineer Al Alborough of 73 metre Quantum of Solace, freelance sole chef Abigail Pawlik, and deckhand/stewardess Karlien le Roux on a 30 metre vessel.
All this and our usual monthly columns for the engineer, chef, stew, and deckhand can be found in the February issue of Dockwalk.