Toy Trends

Yachts International - - Vacations -

With the culi­nary fo­cus on some of the world’s top char­ter yachts shift­ing to lighter, or­ganic fare, char­ter­ers are also seek­ing health­ier op­tions for play­time. Guests have be­gun to re­quest toys that re­quire a bit more stam­ina than wa­ter­slides and tow-be­hind in­flat­able ba­nanas.

The FlyDive (flydive.com) is be­com­ing in­creas­ingly pop­u­lar as surfers, snow­board­ers, kite­board­ers, wind­surfers and skate­board­ers feel a con­nec­tion with the mo­tion and the chal­lenge of be­ing able to do tricks. Stand-up pad­dle­board yoga is be­com­ing pop­u­lar as well.

One of the cooler ac­tive wa­ter toys to hit the scene is the in­flat­able rock wall. The 22-foot ver­sion car­ried aboard 131-foot (40-me­ter) West­port W is mak­ing a big splash with char­ter­ers. The unit is made by FunAir (funair.com) and prom­ises a wa­ter land­ing if guests lose their grip or foot­ing.

The wall “is a fun chal­lenge for the young at heart,” says Lara-Jo Hought­ing, char­ter man­ager at Churchill Yacht Part­ners (churchilly­achts.com). “You can work up a sweat—and work off the chef’s deca­dent calo­ries—as you tackle the wall. The re­ward for reach­ing the top is a wa­ter­slide down into the trop­i­cal turquoise wa­ters.”

Chef Veronique “Vee” Addy is a nat­u­ral in the gal­ley in more ways than one. Not only did she climb the com­pet­i­tive ranks to head char­ter chef aboard a su­pery­acht in less than five years, but she’s also brought well­ness to the fore­front of lux­ury char­ter with a pas­sion for health­ful cui­sine.

Born and raised in Mon­treal, Canada, Addy’s life took a dra­matic turn in 2012 when she de­serted life as she knew it to travel to New Zealand for a year, with noth­ing more than a dream of learn­ing how to sail. To­day, Addy has sev­eral ocean cross­ings un­der her apron, not to men­tion the en­vi­able po­si­tion of chef aboard 160-foot (48.7me­ter) Bil­gin Clar­ity, where she loves to prac­tice and pro­mote healthy liv­ing to the high­est culi­nary stan­dards.

Addy re­al­ized she was a nat­u­ral in the gal­ley while mak­ing pan­cakes on her maiden sail­ing voy­age—a rugged hike in less-than-fa­vor­able sea con­di­tions aboard a 34-foot sloop from New Zealand to Fiji. A 6-foot swell knocked her bat­ter all over the sole, and she sal­vaged the meal in short or­der. “As a chef [on a yacht], ev­ery­thing hap­pens quickly,” she says, “so you need to be ef­fi­cient in ev­ery­thing you do.”

Her pas­sion for sail­ing led Addy to her first char­ter job, as a stew­ardess. “I loved be­ing in the gal­ley with the chef, al­ways watch­ing and ask­ing lots of ques­tions,” she says. “A cer­ti­fied health coach and a grad­u­ate of ‘juice mas­ter’ Ja­son Vale’s Nat­u­ral Juice Ther­apy course, I would do juice detoxes on the boat for the guests and crew. They loved feel­ing healthy and en­er­gized at sea, and they would say, ‘Vee, you must be­come a chef!’”

Some­times it’s all about whom you know. Af­ter Addy com­pleted her for­mal train­ing at Ash­bur­ton Cook­ery School in the United King­dom, an old friend from her pre­vi­ous crew job called one day out of the blue. “They said, ‘Vee, we need a chef, and they want to eat healthy.’ I got the job.” On char­ter, Addy is keen to pro­mote her lean­ings to­ward clean cui­sine. “There’s a real con­nec­tion of ev­ery­thing you eat with mind and body; it’s all re­lated,” she said. “Food goes so much fur­ther than just the taste. It af­fects your en­ergy, your mind—so many dis­eases

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