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Chef's advice on galley distribution

Discussion in 'Yacht Crews' started by balboa, Jan 21, 2008.

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  1. balboa, Jan 21, 2008
    #1
    balboa

    balboa Guest

    Chefs,

    We are designing a galley on our trawler-to-yacht conversion and would like it to be a chef-friendly place to work and would love some input on the distribution.

    We calculate the chef would be cooking for maximum up to 26 guests but not a-la-carte. The crew would be around 10 people at most.

    A drawing of what we came up with can be found at our web blog (see public profile), tags: galley.

    Any other comment on how to make life of a chef easier in terms of working efficiency, provisioning, etc. would be greatly welcomed.

    Thanks.

    Thorwald