Wow it really got OT here
I missed how we got to COLREGS, did a skipper
get incompasated by food
poising because the cook was confused by the kitchen layout?
Originally Posted by SurferShane
Back to the original question, where the beam of a boat allows I feel a U shaped kitchen ideal. Unless the boat is over 50’ or you are regularly planning on feeding a crew of more than 10 it is usually a single
person who will be the designated ships cook at any one time. As a chef
I feel these smaller U shaped kitchens are ideal as everything is in reach without have to move. It would also be a lot easier to control the movement of various items and even yourself at sea. I really wish a lot more land based kitchen designers would apply the same logic to commercial
Now on a tangent what I want to know is why more cruising boat designers don’t put a head
which can double as a wet locker directly opposite the companionway
entrance? This would really help keep the rest of the boat dry and livable.
Since I started this thread perhaps I should mention my result.
Generally the boats with a kitchen along the side did not grab me. Perhaps this was due to how it affected the rest of the cabin
So me SO40 has a L shaped galley on the starbord side. So far only used it to boil water
for cups of tea at port.
Shane, my boat has a large shower/head compartment opposite the galley. On the shower
side there is a fold down seat, so it will be perfect for getting out of we gear
. Something obvious that may have taken ages to figure out myself.