MIAMI
o o o Test Your Mates Check your nautical knowledge with this short quiz.
S u n d ay • Fe b. 19, 2012
Sun & Moon
Weather
Sunset: 6:16 pm; Sunrise (Monday): 6:53 am Moonrise: 5:03 am; 10% illuminated High tides: 8:14 pm; 8:46 am (Monday) Low tides: 1:57 am; 2:22 pm (Monday)
Today: Partly cloudy, warm, winds SW 19 mph, high 83, 22% chance of rain Tonight: Broken clouds, mild, low 69 Tomorrow AM: Scattered clouds, winds NE 13
n When your “Safe Manning Document” asks for an II/1 crew member what does this mean? n Which chart track is best for long voyage planning? n How are longitude lines measured on a Mercator chart? ANSWERS on page 2.
What in the world?
THE SPICY INGREDIENT: Chef Raffie Hurtado stamds in front of the cupboard stuffed with homemade seasonings -- his ‘life after yachting.’ PHOTOS/LUCY REED
Buying local holds big promise By Lucy Chabot Reed
What is this guy doing? (See page 2 to find out, but give it a guess first.)
The cupboard in the the galley of M/Y Magic is stuffed with homemade concoctions: lavender salt, chili oil, apple cider vinegar infused with seaweed or with tarragon. But it’s the all-purpose seasoning that Chef Raffie Hurtado hopes will take him to the next chef level. “More than anything, it comes from the necessity to have something handy, so when you are in the galley in the St. Barths Bucket and the galley is like this,” he said, arms splayed wide, reaching to opposite corners, “you can just grab one thing and pshht, pshht.”
Chef Raffie has created his own allpurpose grilling and seasoning spice. He won’t say what’s in it (“it’s my kids’ college fund”), but from the look and smell there’s at least a dozen things in the reddish, rub-looking mixture, including salt, rosemary and paprika. Is that a red pepper seed? When noted that it smells a little sweet, he just shoots his electric smile. He sprinkles it on lots of things, pats it on meat or fish to be grilled, shakes it on butternut squash or eggplant steaks with a little olive oil to be broiled, even put it on a butterflied lobster tail
See LOCAL, page 3
For more news, visit www.the-triton.com
c h i l l m y b o a t . c o m
SALES SERVICE ENGINEERING
2 | S u n d ay • Fe b. 1 9 , 2 0 1 2
Crossword puzzle to entertain the troops
Air Conditioning & Refrigeration
JOIN US Triton Expo
The semi-annual crew trade show will be held
April 11th
at Lauderdale Marine Center in Ft. Lauderdale Up to 30 vendors will showcase goods and services to help yacht captains and crew do their jobs better.
No sign-up necessary. Just make plans to come. To reserve a table, contact Mike Price at +954-525-0029 or mike@the-triton.com
Test Your Mates
About us
Answers to the quiz on page 1: n Chapter II refers to the deck department and /1 refers to operational level or mate/OOW. When your “Safe Manning Document” asks for an III/2 crew, the chapter III refers to the engineering department and /2 refers to management level or chief engineer. n Great Circle n Measured from prime meridian from 000 to 180 east or west depending on the hemisphere.
Triton Today Miami is published by Triton Publishing Group, parent company of The Triton.
(Courtesy of Maritime Professional Training in Ft. Lauderdale)
Vol. 4, No. 4. Copyright 2012, all rights reserved.
What in the world? A technician from AT&T with a directional antenna searches for a rogue signal yesterday that clobbered local wireless phone signals around the docks. They found it, and got it turned off. Can you hear me now?
S u n d ay • Fe b. 1 9 , 2 0 1 2 | 3
Chef elevates fresh and simple
For affordable, efďŹ cient, result driven TRAINING CALL US TODAY!
LOCAL, from page 1 recently. The boss didn’t even ask for drawn butter. “Take some watercress, cucumbers, lime and this spice and you have a beautiful salad,� he said. Chef Raffie has gone one step further than having a convenient galley shaker. He’s found a private label company to package it for sale ($8 for the sampler; $35 for medium; $55 for the half-gallon size) and has been talking other suppliers to help him CHEF SEAN ROSBACH steps off the yacht for make other products in the Chef Raffie inspiration in local markets wherever he can. line, including a small olive orchard in to the fresh markets nearly every day. California that will help him create an “It may be more ripe, but if you plan olive-infused salt. accordingly, it’s OK. You plan your menu He’s moving forward with a from what you get that day.� purpose, looking for small, mom-andAnd when he spots something pop operations. He wants to sell his he doesn’t recognize? He’ll buy one seasoning in glass flip-top jars so that and taste it, then figure out how to when the spice is gone, the jar will get incorporate it into a meal, sauce or reused and stay out of the trash. dessert. “It’s not enough any more that you “That’s where the Internet really are a good chef,� he said, his signature helps, � he said. He’ll find relevant smile fading for a minute as he gets recipes, read four or five of them to get serious. “The environment needs to be the gist, then call on his own knowledge protected. All those things will make of what goes well together to create you a better professional. something unique. “We buy now by portion, And simple. That’s the key not by volume,� he said. to buying and using local, “Gone are the days when said Chef Raffie. we were provisioning for Sure, traditional dishes like everything. We’ve learned New England clam chowder that excess is bad, in all areas and Boston cream pie can’t be of life. And the owners don’t messed with -- and for those want it anymore.� Like many yacht chefs, he’s IN THE MIX: The private dishes, the pantry is stocked with just the right, individual a strong believer in buying line of yacht Chef Raffie. spice. local. But for everyday, for easy, “You become a better chef and it fresh and tasty, it’s in the cupboard sparks your creativity,� he said. “We have nearby. And it’s all homemade. a right to be environmentally conscious, Chef Raffie’s Web site (www. to be aware of space, to be aware that chefraffie.com) should go live soon after less is more, and to preach the aim of the boat show. simplicity.� He and his crew mates did the math That message of fresh and simple to see how much he needs to sell to -- and buying local -- is echoed in the put his kids through college and it’s galley on M/Y Cuor di Leone, where something like 3.5 million units. That Chef Sean Rosbach mixes up the daily just makes him laugh and let loose his lunch for crew, including a yellow curry and a crab and shrimp salad tossed with infectious smile. He’s not giving up. “This is my life after yachting,� he papaya and avocado. said. “I always try to buy from the people on the streets versus a grocery store,� Lucy Reed is editor of The Triton. said Rosbach, who has worked several Comments on this story are welcome at seasons in the Med and found his way editorial@the-triton.com
USA tel +1 954 779 7764 yachtmaster.com Skype: trainiyt St Vincent and The Grenadines ... LQ &11¡V WRS ÀYH SODFHV WR YLVLW LQ +DOI SULFH YDFDWLRQV IRU D OLPLWHG SHULRG
/LYHUSRRO )& 6RFFHU $FDGHP\ 3DW &DVK 7HQQLV $FDGHP\ 0DULQD 'LYLQJ :DWHU 6SRUWV
WWW.OCEAN LOCATION.COM 5HDO HVWDWH DW XS WR EHORZ PDUNHW YDOXH
&DOO XV FRQWDFW#RFHDQORFDWLRQ FRP
Please visit us at stand 1908, Diving and Tourism
Spend less time at the dock and more time on the water! â—? Our automated delivery system makes for safe, reliable deliveries. â—? Fuel delivered directly to your dock. â—? All drivers have special training in marine fueling.
Call today to schedule a delivery.
1-866-227-2295 www.quickfuel.com
4 | S u nd ay • Fe b. 1 9 , 2 0 1 2
CHECKING THE TIDE: Triton Today’s Question of the Day:
Is the galley being used during the show? Yes – 27.3%
No – 40.9%
Limited use – 31.8%
: 6WDWH 5RDG ‡ )RUW /DXGHUGDOH )O
ZZZ GLHVHOVHUYLFHVRIDPHULFD FRP
During boat shows, the crew spend every spare minute making sure everything is spotless, so it makes sense that galleys remain camera-ready and that crew eat off the boat. But when you step on a yacht and homemade cookies are emerging from the oven, suddenly that yacht seems more attractive somehow. So we were surprised that nearly half the boats we talked to don’t allow even that. Chef Sean Rosbach M/Y Cuor di Leone 164-foot Benetti The captain said, go ahead. When the deck crew are washing down they can really smell it and they’re like, oh man.
#1 in Marine airfares
Tel: +1-954-761-9595 Toll Free: 1-866-746-8872
www.flyissgmt.com
First Officer Paul Van Westing M/Y Kingfisher 142-foot Feadship Yes, the chef is cooking for us. Not just sandwiches, but good food.
Cook/Stew Anna Kozma M/Y NamastĂŠ 130-foot Westport No lunch, no dinner, no smells. We eat off the boat. The Galati tent serves us lunch.
“I understand not cooking when you’re in a show, but if you clean up as you go, it shouldn’t be a problem,� said Chef Sean Rosbach of M/Y Cuor di Leone. He cooks for a two-boat crew of 12 each day. “People love to smell good food.� A broker explained that the exterior staff just don’t clean up after themselves, and instead of making more work for the interior, it’s better to just suggest they not use the galley. – By Lucy Chabot Reed First Mate Tony Pompa M/Y Sovereign 120-foot Broward Not on this boat. The Cuor di Leone chef cooks for us.
2d Eng. Brandon Matley M/Y Shooting Star 125-foot Danish Yachts No. Not a single thing is being cooked at all. It’s an open galley and crew mess so no smells. Chief Stew Marta DeMay M/Y Prestige Lady 110-foot Westship It’s open for breakfast, but the galley is the bow of the boat. The boat pays for lunch. Otherwise, it’s constant cleaning for me. Chief Eng. Chris Callan M/Y Indigo 104-foot CBI Navi No. It’s more about the clean up. There’s just one stew onboard.
S u n d ay • Fe b. 1 9 , 2 0 1 2 | 5 Deckhand/stew Jenna Moeller M/Y Magic 150-foot Northern Marine Yes, the chef is cooking.
Capt. Paul Knox M/Y Atlantica 135-foot Christensen We were asked that it not be, but we’re baking cookies during the show. Ours is a home kitchen. This boat will show better without cooking.
Capt. Jonathan Morascini M/Y Cary On 72-foot Viking The galley is brand new. I want the people who buy it to buy virgin.
Temp. Eli Stevens M/Y Lady Lily 112-foot Westport The galley is open, but we have no time to use it.
Eng. Johan van Eeden M/Y Allegria 151-foot Hakvoort Yes, the chef cooks. The crew needs to eat.
Chef William Dobson M/Y My Colors 130-foot Westport Very light. The owner was just here so I had to rustle up something. Wake up and make sandwiches for the crew and get tidied up by 10 o’clock. Then I make cookies and brownies. Chef Amber Steel M/Y CaryAli 86-foot Nordhavn We’re professional cleaners, so we can handle cleaning up afterwards.
Stew Leslie Watson M/Y Triple Attraction 100-foot Hatteras We usually bring food in from the outside, but today, we did make pasta. It was better than the gyros.
Camera-shy engineer on a 120-foot yacht The galley is off limits. The brokers asked us, but it’s pretty standard. In five years, I’ve never had anyone use the galley during a show.
Capt. Rick Lenardson M/Y Status Quo 150’ Richmond Not a lot. It’s more because of the cleanup. It’s Murphy’s Law: you’re in the middle of cooking and people want a tour.
6 | S unday • Fe b. 1 9 , 2 0 1 2
DOING THE CREW THING: You ought to be in pictures
T
he weather’s fine and the show is hot. And crew just love their Triton Today. PHOTOS/TOM SERIO
S u n d ay • Fe b. 1 9 , 2012 | 7
@ National Marine party Captains and crew mingled with the team at National Marine Suppliers last night at the show to spread the word about WaveJet, a new jet-powered surfboard. National is the distributor. PHOTOS/TOM SERIO For more photos from the show, visit www.facebook.com/tritonnews and www. thetriton.com.