VISIT: Cruise Traveler Magazine|Cruise Reviews Online|Return to Home Port

Thursday, December 20, 2007

Cruisers Can Revel In The Culinary Creations Of The World's Most Celebrated Chefs

CRUISERS CAN REVEL IN THE CULINARY CREATIONS OF THE WORLD’S MOST CELEBRATED CHEFS

Georges Blanc.Ettore Bocchia. Todd English. Nobu Matsuhisa. Charlie Palmer. Wolfgang Puck. Michel Roux. Pierre Selvaggio. Joachim Splichal. Jacques Thorel.


Foodies seeking reservations at these celebrity chefs’ tony, shoreside restaurants will likely have to wait months. But aboard today’s cruise ships, vacationers have unlimited access to the creative cuisine of these talented gourmands.
That’s because celebrity chefs from around the world are partnering with cruise lines in a variety of ways. In some cases, celebrity chefs serve as culinary consultants ensuring guests enjoy the best and freshest fare. Celebrity chefs are also offering their signature cuisine on dining room menus, while others have partnered with cruise lines to create full-scale alternative dining restaurants that mirror the style, ambience, and gastronomy of their land-based eateries.

Cruise lines also offer themed culinary sailings, featuring talented celebrity chefs and wine connoisseurs – in addition to well-known cookbook authors and television cooking-show hosts.

The partnerships between celebrity chefs and cruise lines exemplify today’s multi-faceted cruise cuisine. “Today’s cruise ships have come a long way from the regimented dining rules and endless buffets of years past,” said Terry L. Dale, president and CEO of CLIA, the chief marketing organization for 19 premier cruise lines and nearly 17,000 North American travel agencies. “These days, the operative word in cruise ship dining is ‘choice,’ and that includes the incredible offerings from some of the most celebrated and respected chefs in the business today.”

Following is a listing of celebrity chef dining programs available aboard selected cruise lines:
CARNIVAL CRUISE LINES Carnival Cruise Lines offers its “George Blanc Signature Selections” – one-of-a-kind appetizers, entrees and desserts created by the world-renowned French master chef who has maintained the coveted three stars from Michelin for more than 25 years. Blanc and his staff have also trained Carnival’s chefs both at his restaurants in Vonnas, France, and aboard the line’s ships.
CELEBRITY CRUISES Renowned chef, culinary consultant and cookbook author Michel Roux has served as Celebrity Cruises’ culinary consultant since 1989. Under Roux’s direction, Celebrity offers choices in both menu and venue, enabling guests to diversify their shipboard dining experience – the most innovative among them being the line’s intimate specialty restaurants available aboard select vessels.
COSTA CRUISE LINESClub Concordia, the specialty restaurant aboard Costa Cruise Lines’ new CostaConcordia, highlights menu items from Ettore Bocchia of Italy’s Michelin-rated Villa Serbelloni and the creator of Italian “molecular” cuisine. Bocchia’s innovative creative process looks at the physical and chemical properties of food and then enhances their flavors and creates new textures.
CRYSTAL CRUISES Among its many guest chefs, Crystal Cruises’ fleet features Italian cuisine by Piero Selvaggio, owner of Valentino restaurants, in Prego. Crystal Serenity showcases contemporary Asian cuisine in Silk Road and The Sushi Bar with dishes created by Nobu Matsuhisaand prepared by Nobu-trained chefs. On Crystal Symphony an Asian menu at Jade Garden highlights selections from Wolfgang Puck’s Chinois restaurant.
COSTA CRUISE LINESClub Concordia, the specialty restaurant aboard Costa Cruise Lines’ new CostaConcordia, highlights menu items from Ettore Bocchia of Italy’s Michelin-rated Villa Serbelloni and the creator of Italian “molecular” cuisine. Bocchia’s innovative creative process looks at the physical and chemical properties of food and then enhances their flavors and creates new textures.
CRYSTAL CRUISESAmong its many guest chefs, Crystal Cruises’ fleet features Italian cuisine by Piero Selvaggio, owner of Valentino restaurants, in Prego. Crystal Serenity showcases contemporary Asian cuisine in Silk Road and The Sushi Bar with dishes created by Nobu Matsuhisaand prepared by Nobu-trained chefs. On Crystal Symphony an Asian menu at Jade Garden highlights selections from Wolfgang Puck’s Chinois restaurant.
CUNARD LINECunard Line’s Queen Mary 2 features a restaurant designed by acclaimed chef and restaurateur Todd English. The 156-seat restaurant – simply called Todd English – highlights his interpretive Mediterranean cuisine. The popularity and demand of this unique dining venue has propelled another Todd English restaurant onboard Queen Victoria, which is scheduled to debut in December 2007.
DISNEY CRUISE LINESDisney Cruise Lines’ Disney Magic and Disney Wonder feature a guest chef from the Walt Disney World Resort once per month. Guest chefs are also featured on the line’s longer itineraries such as the 14-night Transatlantic crossing when Disney Magic repositions from Port Canaveral to Barcelona for its inaugural Mediterranean cruise season in spring 2007.
HOLLAND AMERICA LINEHolland America Line features top chefs, wine experts and leading cookbook authors as part of its CulinaryArtsCenter program in connection with Food & Wine magazine. With the chefs, passengers can participate in demonstrations and seminars in state-of-the-art “show kitchens at sea,” which resemble the elaborate show kitchens used on television cooking programs.
OCEANIA CRUISESJacques Pepin, the personal chef to three heads of state, including Charles de Gaulle, serves as Oceania Cruises’ executive culinary director. Pepin, who is also a food columnist and cookbook author, designs all menus for the line. Each year he hosts a cruise featuring cooking demos, food and wine lectures and special menus.
REGENT SEVEN SEAS CRUISESRegent Seven Seas Cruises boast the only Le Cordon Bleu restaurants at sea – Signatures, aboard Seven Seas Voyager and Seven Seas Mariner – through its exclusive partnership with Le Cordon Bleu Culinary Institute. The line features Le Cordon Bleu workshops for guests as well as a variety of chefs and wine writers/consultants on select cruises.
SEABOURN CRUISE LINECharlie Palmer, the celebrated chef and restaurateur, oversees the cuisine served aboard Seabourn Cruise Line’s three all-suite ships. A two-time James Beard Award-winner, Palmer is the proprietor of nine fine-dining establishments including Aureole, the Charlie Palmer Steak and the Dry Creek Kitchen in the Palmer-owned Healdsburg Hotel in California’s Sonoma County wine country.
SILVERSEA CRUISES Silversea Cruises partners with Relais & Châteaux to provide Culinary Arts sailings with Relais gourmands who display their epicurean artistry during informative and entertaining cooking demonstrations. Through the partnership, chef Jacques Thorel, owner of two-starred L’Auberge Bretonne, provides the line with culinary consultation and has created its “La Collection du Monde” signature dishes.
WINDSTAR CRUISESFor the last 12 years, Windstar Cruises has worked with Chef Joachim Splichal of the Los Angeles-based Patina Group, Splichal’s collection of award-winning restaurants. He creates dining room menus for the three-ship fleet and has also designed a special menu for Wind Surf’s Bistro when it serves as a steakhouse four nights a week.

For more information on these cruises visit www.cruisetravelermagazine.com

0 Comments:

Post a Comment

Subscribe to Post Comments [Atom]

<< Home