Culinary theme cruises: gourmand guests are transformed into gourmet chefs on food & wine sailings - Cruise Roundup

Cruise Travel, Jan-Feb, 2003 by Lorraine Shapiro, Phil Shapiro

Who wants to go on a cruise to cook--or even think about cooking? Surprisingly, quite a few! Mixing today's unprecedented appreciation of food, wine, and travel, seven cruise lines offer cooking demonstrations and/or wine seminars, with one even including cooking classes as part of its enrichment programs.

Educational, entertaining cooking demonstrations and hands-on experience for techniques, not just recipes, attract fine food and cooking enthusiasts. Going beyond cruise traditions of themed dinners and simple recipes taught by ships' chefs and maitre d's, presentations by guest chefs provide a closer look at the culture, custom, and cuisine of the nations visited, as well as cutting-edge recipes giving insight into contemporary trends.

Since Julia Child introduced French cuisine to American television audiences in the '60s sparking wide-spread interest in cooking, the Food Network's Wolfgang Puck, Too Hot Tamales' Susan Feniger and Mary Sue Millikin, and Emeril Lagasse have "kicked it up a notch."

Last year on Radisson Seven Seas Cruises, Le Cordon Bleu not only provided master chef cooking demonstrations, but also offered eight culinary workshops at sea onboard the Seven Seas Mariner. Chef Neil Patton, from London's Le Cordon Bleu, was instructor for three sociable two-hour Classe Culinaire workshops on a British Isles cruise from Southampton to Hamburg, Germany, last June. Following Patton's lecture-demonstrations peppered with culinary insights, students made a seafood appetizer, veal medallions with morel sauce, and fresh fruit spring roll, gaining skills and confidence. Using classic Le Cordon Bleu recipes, Patton extolled harmonious arrangement saying, "Symmetrical presentation looks sharp."

Attracting men and women of all ages, even three-generation families, these popular culinary classes, limited to 16 people each, must be booked in advance at $395 per person. All participants receive a chef's apron, toque, kitchen towel, Le Cordon Bleu cookbook, and attend private parties.

The inspiration behind the innovative French food on RSSC's Paul Gauguin, Jean-Pierre Vigato and compatriot Gilles Tournadre (both two-star Michelin Chefs), sailed on two Tahiti voyages in 2002. Their trademark dishes were featured at a gala dinner paired with wine, while cooking demonstrations preceded two dinners in the ship's alternative restaurant.

On Crystal Cruises' Wine & Food Festivals, both celebrated chefs and foremost figures in the wine world have been spotlighted. The program, which dates to 1996, widened through a "Luxury Alliance" with The Leading Hotels of the World in 2000, and more recently with Sotheby's.

On Crystal's 23 culinary cruises in 2002, famous chefs Jacques Pepin, California cuisine pioneer John Ash, and Sam Choy from Hawaii were headliners. On a Panama Canal cruise, Spago's Sherry Yard, named 2002 best pastry chef by the James Beard Foundation, delighted with desserts, while Valentino's executive chef Angelo Auriana prepared Italian fare in Prego (the line's Italian restaurant), both sharing recipes and tips at cooking demonstrations. In 2003, Crystal Cruises' three ships will feature 16 Food & Wine Festivals.

"People really are into this--food, cooking, and wine," said Zov Karamardian in a recent interview at Zov's Bistro in California. Honored by the James Beard Foundation in 2002 for advancing culinary arts; Zov sailed on the Crystal Harmony in 1999, preparing Mediterranean specialties at two gala four-course dinners and demonstrations.

Also on Crystal, master sommeliers such as Bob Bath and Bon Appetit wine and spirits editor Anthony Dias Blue demystify appellations, vintages, and varietals. Learning about viniculture in the regions visited, wine buffs swirled, sniffed, and sipped wine in Riedel stemware. Wine tastings and seminars are a meaningful way to learn to match wines with food and become familiar with the 200-plus selections Crystal features onboard!

Joining Silversea Cruises in 2002, John Fleer, Alain Passard, and Maxime Deschamps from Relais & Chateaux-Relais Gourmands properties were guest chefs. Culinary Arts Cruises will expand to 12 in 2003. Guest chefs might escort shopping tours for fresh indigenous ingredients; however, a five-course gala dinner in the chef's distinctive culinary style always is a highlight. Some 30 signature dishes and regional specialties appear on other menus.

On Silverseas 2003 calendar, lectures, tastings, and guided tours by experts and wine makers to wineries, cellars, and-vineyards in Australia and the Mediterranean appeal to enophiles.

On two Windstar Cruises' sailings with epicurean themes in 2002, vintner Gary Eberle of Eberle Winery in Paso Robles, spoke and conducted tastings on a Tahitian sailing. Jeanne Jones, "Cook It Light" syndicated columnist and Windstar's vegetarian/ spa menu creator, gave cooking classes in the Mediterranean. Their renowned wines and dishes are featured on other cruises.

Swan Hellenic, part of the P & O/Princess Cruises group, includes wine authors and masters on its education-enrichment slate. Onboard the Minerva, guests discovered regional wines with David Bird on a Barcelona to Bordeaux itinerary, and Greek varietals with Maggie McNie on an Aegean cruise. In 2003, Swan Hellenic's new ship, Minerva II (formerly Renaissance's R8) will continue the culinary tradition.