And once you've figured out what they are, where do you put them? The galley has a lot of small cabinets and compartments, some easy to reach, others deep under and behind other spaces, some underfoot. How do you decide where to put things so you're not diving head first under the sink every few days?
Enter Chef Rob Mitchell, professional galley tamer.
Rob has been working as a chef on yachts for a lot o' years and offered to help us get organized -- hey, we're not stupid (usually).
In preparation for The Galley Master, I pulled out everything I had haphazardly thrown into the cabinets and hatches and unceremoniously dumped it all on the salon table.
Rob breezed in and after five minutes of looking at our gear, sorted out about a third of it and said, "Keep this."
He then picked up a notepad and made a list of things like stainless steel measuring cups and spoons, a colander without a handle, stainless steel tongs, among other things, and said,
"Buy these things."
In 10 minutes he had accomplished what would have taken me several years -- if ever -- to figure out.
Then he looked through the galley and started stowing. I knew he would find appropriate places for all the pans and utensils -- which he did -- but I didn't expect him to sort through all our food and organize it.
Isn't food just food and you jam it anywhere and everywhere?
Not if you're smart. He arranged all the food by how and how often we will use it.
We now have a baking cabinet, an everyday/snack cabinet, a hidden storage area for things we won't use often (like dried beans and canned goods), etc.
Can I just say Rob Mitchell rocks?!??!?!?!
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