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Superyacht Chefs

On the Job
Chef Peter Frost's Tips for Smooth Provisioning
Chef Peter Frost shares how to make provisioning a more enjoyable experience.
On the Job
A Tale of Two Piping Bags: Why Every Chef Should Label with Care
Career Advice
What If My Boat Gives Me a Bad Reference — Or No Reference At All?
Features
Am I Too Old to Join Yachting? Meet the Crew Who Started in Their 30s, 40s and 50s
Salary Guide
Last Chance — Weigh in on the 2024 Dockwalk Salary Survey!
Safety
Beware the Dangers of Tombstoning
News
mymuybueno Adds Chocolatier Course with Chef Hannah Rose

FINANCE

Finance
Navigating Foreign-Earned Income Exclusion Rules
Finance
Taxpayer Identification Number for U.S. Nonresidents
Finance
Finance Tips for International Travel
Finance
The Importance of Staying the Course with Investments
Finance
When Do You Need to Report Foreign Transfers to the IRS?
Finance
Think About Retirement Now!
Finance
2023 Foreign-Earned Income Exclusion Update
Finance
Is Owning a Crew House For You?
Finance
Take a Global Approach to Investing your Money
Finance
Financial Goal Setting: Preparing for your Future

DISHING IT UP

On the Job
What a Yacht Chef's Shoes Says about Them
Food & Wine
Chef Nina Wilson Shares 20 Ways to Cook Halibut
On the Job
Handling Seasickness on Board as a Yacht Chef
On the Job
Warning: Do Not Try a Beach Barbecue in Alaska
On the Job
Yacht Chefs and Provisioning: A Love-Hate Relationship

CHEF PROFILES

Profiles
Q&A with Chef Arlene Meyer of M/Y Magnum Ride
Profiles
Q&A with Chef Linda Nilsson
Profiles
Q&A with Sous Chef Lorena Campo
Profiles
Q&A with Head Chef Sascha Lenz of M/Y Axioma
Profiles
Q&A with Crew Chef Leandri Kersch of M/Y Lunasea
Profiles
4 Common Misconceptions of Yachting
Profiles
Crew Share the Hardest Part of the Job
Profiles
Q&A with Sole Chef Philippa Brown
Profiles
Q&A with Head Chef Jacob Castang
Profiles
Q&A with Freelance Chef Lisa Grimm