Courtesy of Silversea Cruises.
Ultra-luxury Silversea Cruises is pleased to announce that four additional voyages this year will feature the exclusive “Relais & Châteaux L’École des Chefs” interactive cooking school.
Rudi Scholdis, Silversea’s director of culinary development, said: “Our L’École des Chefs cooking school is proving extremely popular with guests and we’re pleased to roll it out to more voyages this year.”
The new L’École des Chefs voyages for 2011 are:
- July 23, 2011 – Silver Whisper departs Stockholm on a 7-day sailing to Copenhagen with calls in Tallinn, St Petersburg (3-day/2-night stopover) and Helsinki.
- July 30, 2011 – Silver Cloud departs Copenhagen on a 17-day roundtrip sailing with calls in Alesund, Geiranger, Helleysilt, Lofoten, Tromso, Honningsvag (North Cape), Murmansk, Archangel (overnight visit), Hammerfest and Kristiansund.
- September 23, 2011 – Silver Shadow departs Incheon (Seoul) on a 12-day sailing to Hong Kong with calls in Qingdao, Shanghai, Jiangyin, Nanjing and Xiamen. Highlights include cruising the Yangtze River and overnight stays in Shanghai and Hong Kong.
- October 5, 2011 – Silver Shadow departs Hong Kong on a 12-day sailing to Singapore with calls in Chan May, Ho Chi Minh City, Bangkok, Ko Samui, and Kuantan. Highlights include overnight stays in Ho Chi Minh City and Bangkok.
Through its exclusive partnership with Relais & Châteaux, the distinguished international association of charming properties and gourmet restaurants, Silversea enjoys the privilege of featuring the only Relais & Châteaux L’École des Chefs cooking school at sea. The innovative programme offers guests a special culinary curriculum, including hands-on instruction, and entertaining events hosted by Silversea culinary trainer David Bilsland. Educated in classic French cooking, Bilsland’s career includes several years as a chef instructor at the prestigious Le Cordon Bleu culinary school in London. He presents a programme developed in collaboration with Jacques Thorel, the owner of L’Auberge Bretonne and a consulting Grand Chef Relais & Châteaux.
The curriculum for each of these cruises is carefully designed to celebrate the cultural flavour of the ship’s itinerary. Highlights include specialised workshops covering a range of topics from basic knife skills and kitchen terminology to sauces and baking; cooking demonstrations with wine pairings and interactive Q&A sessions; lively cooking competitions between Chef Bilsland and the ship’s own culinary team; a “Lunch and Learn” event offering small groups of guests a chance to sample a delicious meal of specially prepared dishes; and inspired “Take It Home” recipes that will give guests an edge when entertaining at home.
Also offered on certain voyages, when the itinerary permits, is a “Market to the Plate” experience that provides an escorted tour of a local market followed by a cooking class, and a “Culinary Outing,” an instructor-escorted excursion to a local restaurant, hotel or other venue where guests can enjoy a unique culinary exploration.
About Relais & Châteaux
Relais & Châteaux is an exclusive collection of 500 of the finest hotels and gourmet restaurants in 60 countries. Established in France in 1954, the Association’s mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character. It is also a family of hoteliers and Grands Chefs from all over the world who share a passion for and a personal commitment to ensuring their guests are privy to moments of exceptional harmony.
The Cruise Web, Inc.