Tell me about Chef's Table

[Crazymasons]

What was your experience? Pictures? Are you glad you did it? Would you do it again?

[lostdart1]

Lots of threads on this....

 

here is a particularly thorough one...

 

http://boards.cruisecritic.com/showthread.php?t=1538638&highlight=chefs+table

[Xmansmom]

We did Chef's table on the Pride 2 years ago. I will start by saying DH was very upset with me in the beginning for book a meal that cost $75/ person. He wound up being very pleased. We are foodie type of people and really enjoy that type of food but I will say I am not very cultured as there as not that many places in our area. Chef’s table started out by having us meet at the bar area in the main lobby. We met the chef and then went down for a tour of the galley. Having worked in a few kitchens when I was younger I was very impressed with the magnitude of the galley on the ship. I have only ever seen anything like this one other time, and that was an aircraft carrier. So you can just imagine. This kitchen was the most organized thing I’ve ever seen too. It was the middle of the early seating dinner so everyone was hurrying around but everyone was I saw was also smiling. It was amazing to see. The chef brought us to a table where there were small plates out and champagne glasses. Was each stood at a plate and were served champagne. I don’t normally drink wine or champagne (don’t typically care for the taste) but this was good. I drank 3 glasses before leaving the kitchen. While standing with the chef he explained about how many dinners they serve and how much food each week. Also he brought us some small appetizers to tickle our taste buds. Unfortunately I have no pictures of tis as we weren’t allowed to take pictures in the galley but they did let us take pictures at the chef’s table. The small bites were presented two at a time. First was the Parmesan core & olive and the chorizo &dates, piquillo sofrito. The olive was good but I typically don’t eat any olives. The chorizo was awesome. It had a sweet and savory flavor going. Next were focaccia, mascarpone cream & prosciutto crudo and langoustine & sundried tomato jam fritters. I wasn’t a huge fan of the fritters but only because I don’t really like langoustine. The focaccia was very nice though. After those the chef showed us how to make the WMC. I tried this at home and it was great. My husband says we can't cruise again without doing this.

[jamesr3939]

Loved it on the Dream two weeks ago. One of the best onboard experiences ever. I would do it again in a minute.

[huntm]

We have done it twice and would certainly do it again!! Awesome experience!! Awesome food!! It's pricy, but worth it!

[BcIcemen]

We did it on the Victory and it was awesome. Would do it again in a second

[Lerin]

It was wonderful. I'm including info and photos in my review titled Miraculous Miracle. Should be done by Sunday

Edited February 14, 2014 by Lerin

[Max Circus]

We did the Chef's Table on Legend back in 2010. It was really great. This blog has some pictures and a review.

 

http://glennandangie.blogspot.com/2010/12/121210-carnival-legend-cruise-by-angie.html

[oregon3373]

We did this two years ago on Valor. We will be going on the Magic in July and will be first in line to sign up again. It was a great experience.

[MsMot]

What was your experience? Pictures? Are you glad you did it? Would you do it again?

 

Although the menu has since changed, you should read the review the very talented italianfemmy posted of her chef's tabel experience on the Dream.

 

http://boards.cruisecritic.com/showthread.php?t=1538638

[CheapieD]

We did the CT on the Glory in November. For the price it is well worth the it. Was it the best CT's, no, not even the best dining experience at sea but for the price I wouldn't hesitate to book it again.

 

Some of the issues: In the galley it was very hard to hear the chef even standing one person away (busy hustling kitchen).

 

Some of the actual dishes were overcooked, missing some basic components. ie salmon with no acid. However seeing how the kitchen is limited in what it can do by equipment (for instance no open flames- so no grilling, hot searing etc) it was impressive. Imagine trying to cook a 4 star meal using a salamander and a flat top. The chef also took great pride in his work and was very proud of the job he does and it showed.

[djhsolara]

This is from the January 12 Splendor sailing Chef's Table:

[djhsolara]

This is from the January 12 Splendor sailing Chef's Table:

[djhsolara]

It was good, but we enjoyed the Chef's Table much more on the Pride a few years ago. It was just an overall better experience.

[Naomi John]

It was good, but we enjoyed the Chef's Table much more on the Pride a few years ago. It was just an overall better experience.

 

Have to agree, the initial menu, (we tried on Elation in 2011), was much better then the present one, which we had in 2012.

 

Will say the free flowing of the wine made the dinner even better both times.:D

[Lerin]

Got the Chef's table portion of my review finished.

Had computer problems so the review of it is split all over the first 2 pages. Sorry. There are a lot of photos.

http://boards.cruisecritic.com/showthread.php?t=1989614