Welcome aboard. I'm not a chef. I am a foodie.
After four years of sailing offshore a LOT I will warn you that cooking underway is a bit different than in a real kitchen. You have much less space than at a conventional station. Doing more than one thing at a time is a lot harder, and you are going to be short on burners and oven
Consider signing up for a crew service like Offshore Passages Opportunities and get some experience offshore cooking (and learning to sail) at sea.
When you show up at a boat expect the most awful knives you have ever experienced.
If you are willing to check bags, bring your own knives in a roll and a small mandolin. Sailing my own boat I use the mandolin a great deal; as you know you have to keep your fingers out of the way, but that is easier with a mandolin in a seaway than a knife.
I fly carry-on going to and from deliveries so I have had to cope with whatever sort of hatchet is on the boats I sail.
One of my favorite things is to compare what items we have brought on deliveries. Many of the crew bring handheld VHF radios
receivers. On one recent delivery between crew and boat we had six radios
and eight GPS
receivers. As we went around the group to talk about "what did you bring" there were a lot of dropped jaws when my contribution was a stick blender and a meat thermometer. *grin* Guess what got used?
Best of luck getting into sailing.
sail fast and eat well, dave