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Two professional superyacht chefs prepare meals for 11 guests aboard two cruising catamarans, a Leopard 45 and an Excess 11, during a six-day charter to Catalina Island.1:00 The galley spaces on these vessels are significantly smaller than those on superyachts, forcing the chefs to manage limited burner space and compact ovens while preparing high-end menus including homemade pasta, roasted lamb, and ribeye steaks.20:16 The charter route includes stops at Avalon and Emerald Bay, where the boats raft up to facilitate coordination between the two galleys.14:02 The crew manages dietary restrictions, including gluten-free and non-seafood preferences, while provisioning for 16 people at a restaurant depot.1:15 The trip concludes with a return to Marina del Rey.26:16 Cooking in small-scale cruising galleys requires significant adaptation of superyacht-level culinary standards, particularly regarding plating space and equipment constraints.

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