RENOWNED CHEFS TAKE TO THE SEA

Many of the cruise line members of the Cruise Lines International Association (CLIA) have developed signature cuisine programs in conjunction with several of the world’s most highly regarded chefs, bringing guests some of the finest dining experiences to be found anywhere in the world.

These celebrated chefs often create special menu items based on the itineraries and ingredients available at various destinations, and also incorporate menu items from their land-based restaurants into the ships’ menus. These culinary experts play an integral role in the creation of the overall menus, the training of the ship’s chefs and galley staff, and quality control.

“A cruise is a wonderful way to sample some of the world’s best cuisine prepared under the direction of internationally recognized chefs,” says Terry L. Dale, CLIA’s president and CEO.

Following is a sampling of the signature cuisine that can be found on ships in the CLIA member cruise lines fleet:

Celebrity Cruises: The line’s distinctive methods of culinary preparation and high standards are set by Culinary & Wine Consultant Master Chef Michel Roux. All food is prepared fresh, using only the finest, freshest produce and herbs, aged beef and fresh fish, provisioned weekly.

Crystal Cruises: Crystal Symphony’s Jade Garden features food from Wolfgang Puck’s Santa Monica-based restaurant Chinois on Main. The seasonally changing Valentino at Prego menu features signature dishes and wines served at Piero Selvaggio’s Valentino restaurant, found in both Los Angeles and Las Vegas.

Costa Cruises: The line has teamed with two of Italy’s renowned chefs. In the Ristorante Club Atlantica onboard the Costa Atlantica and Ristorante Club Medusa onboard the Costa Mediterranea, Chef Gualtiero Marchesi presents a unique mixture of “avante garde” and traditional Italian cuisine. Ristorante Magnifico by Zeffirino is featured onboard the Costa Fortuna and Costa Victoria. It is supervised by Chef Paolo Belloni, who presents menu selections from the famous Zeffirino’s in Genoa, Italy.

Cunard: The Todd English restaurant featured on Queen Mary 2 features the celebrity chef’s signature Mediterranean dishes and Cunard’s legendary White Star Service in an intimate setting.

Holland America Line: Master Chef Rudi Sodamin is culinary consultant for the company’s fleet of five-star ships. He will spearhead the creation and development of a new line of signature menu items. With more than 25 years experience (including extensive background in the cruise and hospitality industries), Sodamin has published eight cookbooks internationally and has such international affiliations as the Academy Culinair de France, Master Chef Society and Club de Chefs des Chefs.

Norwegian Cruise Line: Chef Henry Haller, former White House executive chef, created the “President’s Menu,” featuring distinguished dishes and recipes served during Haller’s more than 20 years at the White House.

Oceania Cruises: World renowned Master Chef Jacques Pépin designed and oversees the culinary program, which features four open seating, gourmet restaurants.

Radisson Seven Seas Cruises: The Paul Gauguin’s La Veranda menu incorporates signature dishes with French creations from two-star Michelin chef Jean-Pierre Vigato. In addition, the line features guest chefs on its Spotlight cruises. Signatures, the reservations-only restaurant aboard both the Seven Seas Mariner and Seven Seas Voyager, serves meals prepared by Le Cordon Bleu® chefs.

Seabourn Cruise Line: Celebrity Chef Charlie Palmer designed dinner menus in The Restaurant in his Progressive American style, characterized by bold flavors from reductions and infusions, a focus on fresh seasonal ingredients and fanciful presentations.

Silversea Cruises: The line’s “La Collection du Monde” is a selection of signature dishes created in collaboration with celebrated chef Jacques Thorel of L’Auberge Bretonne, a Michelin two-star restaurant and member of Relais & Châteaux – Relais Gourmands.

Windstar Cruises: Signature Cuisine was created by Chef Joachim Splichal, whose award-winning restaurants (The Patina Group) utilize the best seasonal ingredients in the most straightforward manner yet always with an element of surprise. Windstar’s executive chefs refresh their training at Los Angeles-based Patina, Splichal’s signature restaurant. In addition, author and columnist Jeanne Jones created SailLight spa cuisine based on American Heart Association guidelines for the line.

For more information on cruises, visit CLIA’s Web site, www.cruising.org, then visit a cruise expert at a CLIA member travel agency. To find a nearby member agency staffed with Accredited Cruise Counsellors (ACCs), Master Cruise Counsellors (MCCs) and Elite Cruise Counsellors (ECCs) – agents who have extensive cruise experience and have completed advanced levels of CLIA’s intensive training program – click on “Find a Cruise Travel Agent” on CLIA’s Web site.