A typical charter yacht galley is not your regular kitchen. You’ve got anywhere from eight to 18 hard working crewmembers demanding food every few hours and a dozen guests expecting Michelin star dishes three times a day, on a moving platform that pitches, rolls, and never stops in a port for long. Gear isn’t about luxury, it’s about survival. These are the five tools I rely on every single day. The Core Crew: Thermomix and KitchenAid Mixer If the galley burns down, I’ll grab these two on my way out. The Thermomix is my engine room. I use it several times a day, every day — hollandaise at sunrise, pesto at lunch, coulis for dessert. It blends, weighs, cooks, and holds temperature within a single degree. It never argues, never tires. The KitchenAid is the muscle. With the pasta roller, meat grinder, sausage stuffer, and whisk attachments, it earns its space. It can make bread dough, whipped feta, and sausages for my South African lads when the day’s done. I’ve run both machines side by side mid-charter and they’ve never failed me. Every serious yacht chef I know runs this combo. If you don’t, you’re working too hard. The Intelligent Workhorse: Rational Oven The Rational is the smartest bit of metal on board. It’ll roast, steam, and bake in one breath. Overnight lamb shoulder at 88°C? No problem. Next morning, same unit, croissants puffing like clockwork. It tracks humidity, adjusts heat, and doesn’t need babysitting. When the boss decides lunch for 12 needs to move up an hour, this oven keeps its head. It turns chaos into calm. The Silent Ally: Sous Vide Circulator Sous vide isn’t trendy anymore, it’s essential. I can seal, drop, and forget. Beef fillet at 54°C, duck breast at 56°C, eggs at 63°C, every time, spot on. When you’re cooking across three time zones and someone decides they want “the same steak I had last night,” you hit reheat and plate perfection. It buys consistency when the clock, the sea, and human error don’t. The Unsung Heroes: Silicone Molds People think moulds are for patisserie chefs. Wrong. They’re for anyone who hates waste and chaos. I use silicone molds for mousses, parfaits, terrines, and even cocktail ice spheres. They don’t warp, don’t stick, and they keep every portion identical. When the boat’s rolling and the clock’s ticking, I can plate a dozen desserts in 90 seconds flat. Precision without drama. These five tools aren’t just gadgets, they’re weapons. They let one chef perform the work of three without breaking stride. On land, they’re conveniences. At sea, they’re the difference between feeding the boat and sinking under it.