Most yacht
chefs are expected to cook up feasts to rival those of Michelin-starred restaurants.
However, yacht chefs aren’t working in a
typical restaurant environment. The boat’s galley often is limited in terms of
space and resources. Chefs must work with minimal storage and wasted cupboard
space. But if superyacht chefs had magic wands, what would they do to create
the perfect galley?
“I've had the
luxury of working in a nearly perfect galley,” says Chef Kin. “It was a huge,
square box with an island in the middle. The island had coolers in it, which
were set up so that the sheet pans could go straight in.” Refrigerator
and freezer space seem to be high on every chef’s list when looking for the
perfect working environment. “Give me a walk-in fridge and a walk-in freezer
any day,” exclaims Kin. “Big, big bonus!” This sentiment is echoed by
freelance Chef Terence, “The main thing is refrigerator and freezer space. The
more you can get on board, the more you can offer the guests.”
Time is of the
essence when working to provide a delectable spread for the guests, so it’s
essential to have equipment, gadgets and gizmos to help prep, cook and plate as
quickly as possible. Terence says,
“If I could choose, I would like Combi Ovens and a fast-heating stove top, meaning
it can boil water in about a minute.”
However well
designed, galley space always will be at a premium, so keeping
the work area clean and clear is a necessity. But different chefs site different galley attributes to
help achieve a spotless galley. “Wide sinks are
a must,” comments Kin. “I am constantly washing big pots, pans, cutting boards
and sheet pans. The amount [I] use really adds up throughout the day. To be
able to clean these items easily is extremely important.”
Whilst on the
subject of cleaning, Kin goes on to say, “I really love Gaggenau Ranges, not
only because of the specific temperatures you can choose, but also because they
have a working self-cleaning system. After two hours of the self-cleaning
program, you just wipe down the oven with a damp cloth and you’re done!”
Life as
superyacht chef isn’t solely about the cooking. Chefs must accept that they
make food to serve and so they must interact with the service staff, i.e.
stewardesses. Also, there is a chance that they will mix with the guests now
and again.
Whilst some
chefs insist on heating lamps during plating, others want to ensure they aren’t
tripping over the stewardesses. “I prefer to be facing the stews over the
service counter rather than be side by side, that way we aren’t stumbling over
one another during service” says Kin. He goes on to
say, “I enjoy that a galley is susceptible to guests wandering in because
it keeps me on my toes with cleanliness.”
However,
ex-chef Amy isn’t so convinced. “I worked in an open-plan galley and
found it very difficult to stay focused. The guests often would be milling
around chatting to you and would break your concentration.”
As for life’s
little luxuries, Kin says, “The biggest importance to happiness in the galley
is big, big, big windows. There is nothing more invigorating than stunning
scenery!”
Others needs
may be easier to accommodate. Terence states, “It’s always nice to
have an ice cream maker around,” but he goes on to make the very valid point: no matter how well designed, “Any
galley is only as good as the chef who works in it!”