What a Galley Refit Looks Like on a Super Yacht with
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- Опубліковано 28 тра 2022
- What a Galley Refit Looks Like on a Super Yacht: Part 2
if you missed Part 1 with Nina Wilson, The Crew Chef check it out her channel. • Super Yacht Galley Ref... We do a walkthrough of the original galley from the build and talk about what will get upgraded. Wait until the end to hear me tell a very embarrassing story. While you're on Chef Nina's channel have a look around, she has amazing yacht and food content!
This video is the nuts and bolts of what it looks like to do a partial galley refit. We replaced the entire hotline and some other pieces around the galley that will make cooking faster and more efficient when we have guests on board M/Y Arience.
Feel free to fire any questions for us into the comments on UA-cam. - Навчання та стиль
Woohoo! Love it Brennan!!
Thanks Nina!
Nina sent me. I love her…Such a special soul.
That she is! She's the best!
came from Part 1, subbed for the good vibe, cheers.
Thanks Tubesday! More good vibes on the way!
TheCrewChef sent me here. Wooooo 🙌
Welcome! She's the best!
Wow! Getting the equipment in and out is a lot of work! That Hobart mixer is really something! I look forward to a video when you show us what it can do.Love from Vermont
Absolutely! Part 3 on Nina's channel. We go over everything that got changed and I cook a little bit too.
This is the video ive been dying to see!
Thanks White Rabbit!
Hello Brennan ! Very interesting video for seing the refit of the new galley with your experience of what is the most appropriate in this small space . Good collaboration with Nina , the Crew Chef , and we hope other videos together are coming explaining your job and how you manage all the stuff in a yacht galley . Summer season is coming and we hope you have soon nice spots in the Mediterranean Sea to show us ! 😉
Hello Dominique! Good I'm glad you liked our videos! I'm not sure how much time we will have to make videos this summer it's so busy! I think between seasons is the best to shoot some new videos. If you put some ideas in the comments maybe we can see what we can do.
Twelve liters of JUSTICE! I liked that! :D
Hahaha thanks for picking up on that!
Nice, found this via The Crew Chef.
Welcome to my channel! Nina is awesome.
Brennan, I found you because of Nina. This Galley you’ve had refitted is really cool. Sub n Like. 👍
Thanks Brown! There's more on the way! Nina is awesome!
Shipyard periods when I was in the Navy were the worst! I even volunteered to go out to sea with someone else just to get out!! I will say these shipyard workers worked fast and efficiently!! That work would take 10 times the amount of time in the states!! But then again the ship I was on was a lot...ahem, bigger! But also time is money for a super yacht!! Great to see how things are coming together!
Yeah I would think most crew would agree with you. They're not our favorites but they're necessary and massively beneficial. We lose all our windows and turn I into a strange office building 3 stories up when we're out of the water.
@@OliveOilandGasoline it really looked like the whole Boat is under construction - which probably was the case- really interesting to see
The whole exterior was getting painted and lots of different mechanical aspects of the yacht had to be removed because of this. In addition to that, yeah lots of upgrades were done at the same time.
@@OliveOilandGasoline i can imagine thanks for sharing the great content..
Thank you for watching and asking questions!
So glad for the in video subtitles, because the music was deafening to headphone users like myself. Even at 2% volume.
Sorry about that Geeves!
@@OliveOilandGasoline It happens, most channels on youtube suffer from this because they either don't use headphones themselves, or don't check their video's with sound after edits.
So as your #3 biggest fan, since we talk often, let me ask you some questions that I hope you can answer.
1.) The old stuff that is removed, what do they do with it? I imagine it's still in perfectly good working order, maybe just slightly worn or out of date, but would certainly be an upgrade to a sailing vessel or catamaran or an older motor yacht.
1.a) Do they keep that stuff and sell it as a lower cost alternative for these other boats?
2.) As you are the head chef on now and I believe the rotational chef, how much influence, if any, did you have in the final decision about what to do? Or
2.a) was this a decision made based upon the continual needs that kept coming up during all the charters?
2.b) were you asked to compile a list or worksheet of your 'wanted upgrades' and that mixed with the other chef(s) formed the basis of what was done?
2.c) Since you would be the chef that was on during the refit, was more weight given to your requests or did it just happen that it worked out that way, or you took one for the team?
3.) Will Arience be your new home now for the foreseeable future, or are you taking other contracts/do that fancy shit where chefs work for free in a kitchen to learn but call it something fancy in Latin, or will you travel in your off time?
4.) Are you the sole chef (during charters) or do they bring in a sous/ crew chef while you are on?
5.) Given that you've been in the industry so long, have you thought about hanging up the knives and doing a different position on the boat or pursuing the qualifications to get it? (I'm not even sure what other qualifications you have sorry, but I'm sure a few)
6.) With so many sailing UA-camrs selling their boats and getting new ones, and more people flocking to yachting/cruising have you ever thought of opening your own charter service with an emphasis on cuisine, i.e. teaching people to cook, teaching people local dishes, or just do a barebones charter and the emphasis is on food in some way.
Ok. Now to message you my other great ideas and to watch this video that you might have answered these questions.
Cliff! I just got off of Arience on rotation and I'm away from my computer in Barcelona today. Sagrada familia for the third time then Fismuler for dinner.
I'm going to sit down either tonight or tomorrow to answer all of these questions. I really appreciate them. They're great questions with thought behind them and I won't do them justice trying to answer them from my phone.
So as your #3 biggest fan, since we talk often, let me ask you some questions that I hope you can answer.
1.) The old stuff that is removed, what do they do with it? I imagine it's still in perfectly good working order, maybe just slightly worn or out of date, but would certainly be an upgrade to a sailing vessel or catamaran or an older motor yacht.
To be honest there isn't a large market for used appliances like what we removed, it was not even close to perfectly good working order except for maybe the grill. You need to consider the amount of custom steel work that would need to go into refitting them into another galley which is a massive gamble if it decides to crap out on you and you need to get something new that doesn't fit the same hole in the stainless (they never do). The steel and wiring will fetch some money but not much.
1.a) Do they keep that stuff and sell it as a lower cost alternative for these other boats?
I think it just gets sold for the metal. These appliances were not long for this earth in their present state.
2.) As you are the head chef on now and I believe the rotational chef, how much influence, if any, did you have in the final decision about what to do?
I've done a lot of refits and new builds but it was definitely a group decision about what would make sense and benefit the boat the most. A lot of eyes were on the project and a lot of good input was added beyond mine. Collaboration is always the best part of these sort of projects. To be honest it's the same set up we had before with better gear. We got rid of the salamander to reinvent that side of the galley with a new mixer a better shelving. The heat lamps were a collaboration of what I wanted and what was available and they came out amazing.
2.a) was this a decision made based upon the continual needs that kept coming up during all the charters?
Speed, reliability, power source coming from the engine room to the galley. All of our equipment was limping to the finish line so it was kind of easy to figure out what needed replacing. Ten years of very heavy two season charter use I'd say everythign held up really really well.
2.b) were you asked to compile a list or worksheet of your 'wanted upgrades' and that mixed with the other chef(s) formed the basis of what was done?
Yeah we had a lot of quotes for different setups through different companies on a spreadsheet between the galley team. What it came down to was there enough money in the budget? The money was there so we were able to get all of the upgrades we needed.
2.c) Since you would be the chef that was on during the refit, was more weight given to your requests or did it just happen that it worked out that way, or you took one for the team?
It just worked out that way which was great because I love this stuff!
3.) Will Arience be your new home now for the foreseeable future, or are you taking other contracts/do that fancy shit where chefs work for free in a kitchen to learn but call it something fancy in Latin, or will you travel in your off time?
I won't be leaving Arience any time soon but I will be doing some "Stages" at some Michelin starred restaurants to update my repertoire with new products and techniques. I do all of this on my own time, kind of like investing in educational courses.
4.) Are you the sole chef (during charters) or do they bring in a sous/ crew chef while you are on?
Chef Jaleel is Ruan (other head chef) and my 2nd Chef. He's the one that brought in the badass sourdough starter and technique we use on board now that our guests love. His bread and chocolate game is amazing and makes us stand out as a team.
5.) Given that you've been in the industry so long, have you thought about hanging up the knives and doing a different position on the boat or pursuing the qualifications to get it? (I'm not even sure what other qualifications you have sorry, but I'm sure a few)
I'll be cooking for as long as I can, but at some point I'll be too old to keep up the long hours on my feet. I've already got a side hustle of designing galleys on new builds that could be a very interesting future for me. It would still keep me in the game but as a designer. It's a lot different than cooking but it hits a lot of the same creative buttons.
6.) With so many sailing UA-camrs selling their boats and getting new ones, and more people flocking to yachting/cruising have you ever thought of opening your own charter service with an emphasis on cuisine, i.e. teaching people to cook, teaching people local dishes, or just do a barebones charter and the emphasis is on food in some way.
I like doing videos on YT to teach people how to cook but I'd rather design galleys than run a cooking school of sorts. They are both good ideas, it's just that one excites me more than the other.
Ok. Now to message you my other great ideas and to watch this video that you might have answered these questions.
Thanks for taking the time to write up. Came here from CrewChef channel.
Nice galley, love the new mixer
Thank you Chef! The new mixer is a beast!
Can't wait for part 3, nice job
Thanks Augustin! I think Nina will have it ready for next week on her channel.
That new Hobart is screaming for some pinstriping Chef!!
Hahaha how would you propose we do it?
@@OliveOilandGasolinering up an auto paint shop when in port and see if they know of a striper? Have him/her come by and do it up. Easy easy!! Yacht name and some Art Deco line work would look killer!!
@@ducky1496 Hahaha, we'll see how we go after the season. I don't want paint in the galley and it takes 3 people to move.
Interesting what you changed and how our thoughts go in the same direction, even not knowing each other. I am in the middle of a complete rebuild of a galley. Thanks for this video, really enjoyed it.
Hi Michael, there is a good interview with a refit specialist here. ua-cam.com/video/r6tYEBOEK70/v-deo.html
What things did we see the same way?
@@OliveOilandGasoline rather staying modular with equipment and workbenches than having everything built in, the need of a proper bread mixer, having systems that match like 40x60 or GN like the rack you have next to your Rational (which we also will get), no Bain-Marie ;-) ...
I also would be interested in your tools for foodscraps and how you deal with waste like paper, glass, plastic, cutoffs from prep, etc. I know hardly anybody in the industry wants to talk about it...
@@OliveOilandGasoline great, thanks for pointing out
Agreed on the first paragraph completely. Every galley and all storage areas need to rely on and be planned around a system. It's always baffled me that 60x40 crates were the industry wide norm for storage but would just barely not fit "open" in a commercial dishwasher. You'd then have to wash them and spray them out by hand which isn't nearly as sanitary. Now we have the Hobart FXL 90b that can handle 60x40 completely open with up to 27cm depth.
As far as waste and how we separate it depends completely on what country we're in and their facilities on shore. We separate everything in the crew mess then if the country we're in doesn't recycle then that all gets thrown in the same dumpster on shore.
Awesome.. congrats..
Thanks!
My billionaire bro and super yacht-owner send me here. 😜
Keep on cooking and rocking!
Welcome homie! Have a look around the channel and see what you think!
I'm from Nina's channel. Hard to find a good, entertaining and educational. Keep it up, you are doing great!
Thanks J! I appreciate you saying, more videos are definitely on the way!
@@OliveOilandGasoline Since i'm new to your channel i have to catch up a bit. Can't wait!
Let me know if you have any questions.
Enjoy the honest video…
Thank you!
A big job! Not much space in that galley, not for a big boy. Entertaining vid, thanks.
It was actually the third of these with the least amount of equipment to change out. It still really fun to organize and to use the best equipment!
Hi Brennan, I came here via Nina's channel and the retrofitting of the galley. I am in America and have moved into a new home and am getting ideas for my kitchen redesign. But I couldn't believe my eyes when you showed Nina that cutting board (video #1) & used it (video #3). I am not as tall as you, but chopping for long periods of time and also kneading bread by hand -- my counters are too short! Can you give additional details and links for that prep stand? Could I get it here in America (and not break the bank)? What is it made from? Also, do you think it would work for kneading dough? It looks very stable for chopping, but kneading is a different motion. I love that it breaks apart for storage. If you could help out here, I would appreciate it SO much! Thanks and congrats on your new workspace!!
Hello Natalie! Thanks for coming over here. Those cutting boards are from Japan by a company called Hasegawa. I'm not sure where you live but you might be able to find them somewhere already in the US. If not you can get them in from Japan. Unfortunately they are not cheap.
@@OliveOilandGasoline , thanks so much for that reply! Very helpful! I'm in California. We'll look at their website and check it out. Otherwise, it at least gives food for thought.
Pretty cool!
The only thing I would really miss is a wok station since I love cooking Southeast Asian and Sichuan food. But then I get that space is limited. Also might have added a pot filler.
Look forward to seeing part 3.
Wok would be amazing. I had an induction wok years ago but I was not a fan. Pot filler are the best, unfortunately here it would have meant a lot more steel removal and additional plumbing. Once you have a pot filler you don't understand why they're not everywhere.. 🤣
yes that would be cool, but I wouldn´t want to mess with it in the galley, maybe outside at a BBQ station. The question would be go for induction or something proper like a roaring dragon, but that cast Iron doesn´t really keep well with the marine enviroment, I haven´t really seen anything proper in this area.
Good luck with your channel bud.🤞
Thats a nice thing to say! Thanks BJM!
@@OliveOilandGasoline 🇿🇦
New Galley looks good
Thank Rebel Soul!
Damn man that would probably take a week in America
It was amazing. They smashed it.
That galley refit probably cost more than most people spend on an entire three bedroom house? And the Hobart more than a good used car?
Yeah that's definitely true.
Congrats - a killer galley you got now!! Which company did you use?
Absolutely! Rene is the gentleman name and I can't pronounce or spell the name of his company. 😁
We need a FULL walk through.
That's going to be part 3 next week on Nina's channel!
Could those builders fit a kitchen in Chelsea,London?
That could probably be arranged.
Great video! is the mixer freestanding or attached to the bench or the wall? And was all this just one day of work?
Free standing for now but it does move so eventually we'll probably bolt it down.
@@OliveOilandGasoline ours will be on drawer slides "stolen" from a fire truck and hidden in a counter. Easier to clean and keep clean.
I am curious to see how the Hobart is doing - nice piece of gear
😍
That sounds pretty epic. Those have got to be serious drawer slides!
@@OliveOilandGasoline Glad to hear that the mixer will be bolted down... don't want something that heavy shifting in a heavy sea!
They really underbuild a galley on most ships. Better sized equipment from the start would make a chef's time and job much easier.
Definitely. The people that build these things have never cooked a day in their life.
what brand is that heatlamp?
Custom. Rene made it.
Can we call the mixer “Twisty” ?
I'll add it to the list of considerations! 😅
Hey what are the insert screens you have on the fryer called? Can’t find them anywhere
Hi Mike, Rene who did the refit had them patented. I'm not sure where to get them other than directly from him.
@@OliveOilandGasoline ok thanks for the reply!
Of course, I'll always reply. Lots of people want to know about those inserts. I'll let you know when I hear back from Rene.
Hank the Tank mixer. Hank. (hank hobart)
Hank the Tank! Good idea!
Hey!!
Sup, dawg!
@the_crewchef where did he get the fryer liners for the baskets?
Fryinginsertbasket.com
Definitely contact them directly so they can fit them to your exact basket.
@@OliveOilandGasoline Thanks very much for taking the time to reply, yourself and Nina make a great Vids!
@@kennethmacleod111 absolutely, we appreciate you guys caring in the first place.
@@kennethmacleod111 thanks! It's so much more fun now that things have gotten going! The same people are commenting and following along and I feel like I'm making online friends everywhere in the world.
Nina is hot!
and smart and funny
fire whoever does your subtitles, every other line is wrong.
I'm not firing my video editor but I'll let him know.