Expeditionyacht.org

Our yacht galley is really coming together now.  With our interior designer making progress, there have been some minor changes to provide access to the rear cabins as well. In December we had made the galley bigger, added a dumpwaiter (from Lift Emotion) and moved the entrance  The exact list of galley equipment is still to be decided but this list is what you see in the drawing below (click on link for big version).   We have consulted with some people in the restaurant business and hope to get more feedback from yacht chefs in the field (see form below) and THANK YOU YachtChefs.com for posting this request on your website!   And thank you too Palux in Germany for your outstanding customer service.  If you need a professional galley, contact this company. You won’t be disappointed and their quality equipment will make any chef smile.

Click here for a general arrangement of the yacht. This is how it looks currently.  Click on the image BELOW for a bigger lay-out with an updated distribution of the galley based on your overwhelming input of the last few weeks.

June 10
Thank you, thank you all for your feedback!  We added the ‘stewardess station in the front’  and  have added an automated sliding door.  We hope to find a better option for the fire door, ideally to panes, turning outwards of the galley.  The walk-in cooler and freezer rooms will be on the deck below the galley.  Do we really need 6 induction zones? This has been a long discussion but eventually we decided to go for 4 zones and add the more flexible variocooker.  Yes, occasionally we may have 20 guests but it won’t be a-la-carte dining. For such big groups you’ll know the menu for the whole week in advance.  Wouldn’t you rather have some more counter  space?   And that’s what we did.  Of course, comments are still welcome.  Please use the form below.   

Last year we also decided to add a door which leads to a stern platform and we’ll add new portholes so those working in the galley can see what’s going on outside once in a while.  The stern platform will make the supply of the galley a lot easier and convenient: not for marinas in the Med (we don’t plan to be there ) but when anchored off a beautiful island in San Blas (Kuna Yala).

We’re going for induction cooking to save energy, generate less heat and making cleaning easier. On several spaces on deck board we’ll have electrical connections to connect an electric grill and fryer so we can have a great barbeque on deck with this view.  As far a brands go, we’re looking at Electrolux, Metos (Finnish) and a German Palux.  Well, make that Palux.

And finally, the cold storage is totally re-arranged.  What I had planned in my previous post was not possible or easy to say the least. 

Chef’s? What do you think? Please provide your feedback using the form below.  We’d be serving up to 20 guests.  Think ‘small passengership’, not mega-yacht.  Our menu will have 3-course meals.  Only in case of private charters (less guests) the menu may become more extensive (think ‘mega yacht’ again).   Here’s the link  to a bigger image again and here’s the (older) equipment list (Palux Bistro Line).

Yacht galley feedback

1. Your Name(required)
2. Email(valid email required)
3. Your profession (how many years)(required)
4. Your thoughts in 2-3 sentences about this galley
5. Suggestions for improvement
6. Suggestions for equipment
7. On what size yacht have you worked
8. Did you mostly share a cabin with somebody
9. Which equipment gives you the most headaches
10. What do you prefer: a 2nd multifunction oven or 6 instead of 4 induction zones.
11. Which are the 3 most important things onboard that make life for a yacht chef good(required)
12. What are your favorite brands of cooking ware
13. Send me a copy

 

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