In the beginning, I bought the book for a good leisure read, but as I got deeper and deeper into this book I became more and more intrigued with the yachting industry! Julie thoroughly covers (from beginning to end) any questions you’d have about getting into yachting, all the while keeping you entertained with her […]
Yacht Stew Confession: I sucked at napkin folding
For yacht stews, the preparation for meal service on a superyacht is a whole art unto itself. The traditional term is mise en place, but Midwestern girls like me prefer to call it “settin’ the table.” Okay, it’s a bit more cumbersome than simply remembering “fork on the left” and “knife on the right,” but, […]
Great book!
“I never read a book so fast in my life. This book was so helpful to get a clear understanding on how to get into the yachting industry and becoming a stewardess. My favorite parts are the I Must Confess sections throughout the book (I wish there was more!). I always enjoy hearing about people’s […]
Bloomington, Indiana Barnes & Noble Book Event with Author Julie Perry and Chief Stew Adrienne Gang of Bravo’s “Below Deck”
Bloomington, Indiana: Join Chief Stewardess from Bravo TV’s Below Deck, Adrienne Gang, and yachting career-guide author, Julie Perry, for a book signing at the Bloomington Barnes & Noble Store! When: Tuesday, August 20th, from 4 p.m. to 6 p.m. Where: Barnes & Noble, Bloomington, Indiana (Home of Indiana University, Julie’s Alma Mater) Barnes & Noble […]
“The Chef and Stewardess Dance” by Victoria Allman, Yacht Chef & Author
My two favorite books about what “yachtie” life is like, especially from the perspective of working onboard, are by megayacht chef and author, Victoria Allman. I highly recommend checking out either of her two books about being yacht crew: SEAsoned: A Chef’s Journey with Her Captain (2011) and Sea Fare: A Chef’s Journey Across The […]
Poached Shrimp with Coconut Butternut Squash Sauce: Recipe from Yacht Chef & Author Victoria Allman
Poached Shrimp with a Coconut Butternut Squash Sauce Recipe contributed by Victoria Allman, Superyacht Chef & Author of SEAsoned: A Chef’s Journey with Her Captain Court Bouillon: 6 cups water 1/3 cup white wine vinegar 2 lemons, cut in half and squeezed 1 head of garlic, sliced in half 8 sprigs thyme 8 parsley sprigs […]
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