Cooking classes

[cabinluvn]

Are cooking classes offered on days at sea? They were dueling our TA, but wondering about cruises where there were not as many at sea days. It was a lovely way to spend the afternoon

 

 

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[dakrewser]

Are cooking classes offered on days at sea? They were dueling our TA, but wondering about cruises where there were not as many at sea days. It was a lovely way to spend the afternoon

 

 

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Generally, yes. However if docking is 1 or later they could be offered in the AM.

[Krazy Kruizers]

Generally they are offered on sea days.

But I have read where on port intensive cruises sometimes there has been a class offered on a port day. Each ship does its own thing.

[cabinluvn]

Thanks...talking DH into doing one with me this cruise!!!

 

 

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[vicd1969]

On my ship they seemed to have only about 8 spots per class so please make sure you register at the front desk shortly after boarding. It was one of the best value purchases I made on the ship!

[RocketMan275]

On my ship they seemed to have only about 8 spots per class so please make sure you register at the front desk shortly after boarding. It was one of the best value purchases I made on the ship!

 

How much are these classes? Wife and I have an agreement. She does cook and I don't clean. Works well for us and I do enjoy cooking. Too bad you couldn't try my cherry and horseradish ham glaze.

[Old As Dirt Mom]

How much are these classes? Wife and I have an agreement. She does cook and I don't clean. Works well for us and I do enjoy cooking. Too bad you couldn't try my cherry and horseradish ham glaze.

 

if I recall correctly, $29 per person. This includes the hands-on cooking class, an apron you get to keep, and a lunch with wine in the Pinnacle Grill featuring the cooking class menu, only prepared by the PG chef.

[Crew News]

All of my cooking classes have had 12 students/class.

 

Make sure you take your port itinerary with you when you stop at the Front Desk to register as some classes are held while in port which may conflict with your shore excursion plans.

 

Most of my classes have been very informative and the learned techniques have proven invaluable in improving basic cooking processes.

[CGYCruisingFamily]

After 2 previous attempts on other HAL cruises, this time we finally got a hands on cooking class. The first time it wasn't offered (even though we had 4 at sea days)- they were prepping for a world cruise. The second time we had only 1 sea day (port intensive itinerary) and they had to cancel due to lack of interest. This time they had to offer 2 hands on since the first filled up within a couple of hours from getting on board.

 

Anyhow, we got into the second one. It was offered on a port day starting an hour before we docked. It was $29 and there were 6 of us in the class. As mentioned in a pp it includes lunch in the pg, wine and an apron.

 

Now as I said we had been eager to try one for a number of cruises. I have to say I was disappointed when the chef tournant didn't have us do any prep, or cooking. He just demo'd ( with the exception of one couple got to mix the eggs for the Creme Brûlée but he finished it off). The others in our group were also surprised that we didn't get to cook.

 

When in inquired afterwards, I was told a couple cruises before a participant cut themselves really bad and that the chef was afraid others might do that so he had taken to more of a demo stance. After my discussion, the second class was run and from what I understand from a friend who was in it was that they actually got to cook in that class. I'm not sure if my feedback helped with that or not but still, our experience was less than stellar.

 

We just returned and I will be discussing this with HAL. If it's billed as hands on, it should be hands on.

 

Anyhow on another note, there were demo cooking classes held on multiple days on our 10 day Caribbean cruise. Sometimes the times were not at the best times but there were more for that cruise than in the Mediterranean in the summer of 2014.

[RocketMan275]

Very interested. Do these classes involve the preparation of a complete meal or what?

[dakrewser]

Very interested. Do these classes involve the preparation of a complete meal or what?

 

 

Can be one, two or three dishes depending on the complexity.

[RocketMan275]

Can be one, two or three dishes depending on the complexity.

 

I'm really interested in this. I do the cooking for the family. Are these dishes then served at the lunch following? I understand that the actual dishes prepared by passengers will not be served.

[Old As Dirt Mom]

I'm really interested in this. I do the cooking for the family. Are these dishes then served at the lunch following? I understand that the actual dishes prepared by passengers will not be served.

 

I'm not Dave, but I don't think he will mind if I butt in. Yes, the dishes taught in the cooking class to the students are on the menu in the Pinnacle Grill, prepared by the PG chef or the chef tournant. You are correct, the dishes prepared by the passengers are not served. HAL frequently has guest chefs on board (the schedule is published on their website), and definitely sign up for a class, if they are offering hands-on classes.

Edited January 1, 2016 by middle-aged mom
clarified my language

[ZSandy25]

I'm really interested in this. I do the cooking for the family. Are these dishes then served at the lunch following? I understand that the actual dishes prepared by passengers will not be served.

I have taken these classes on many occasions. The front desk is usually my first stop when I board the ship. As another poster stated take a copy of your itinerary with you. Personally I would not book a class on a day we would be arriving in port.

They will be able to tell you what the "theme" of the class is when you sign up.... The class is $29 and as others stated you will be given an apron (very nice one I might add).

In the classes I have taken it was always a hands on class. You are broken into groups and preparing a segment of the lunch that will follow. You will not be served the food that you are preparing but there is the opportunity to taste etc. during the class prep.

The chef leads the class and helps along the way but it was defiantly a hands on with the chopping, sauté, etc.

After class you are escorted to the PG where you will eat a meal prepared by the staff. It will be the menu you prepared in class only not what you prepared. It is a health issue I'm sure and on a side note there have been a few times I'm glad we weren't eating the "class" food.:eek:.

You will be given a nice glass of wine to compliment the meal. The chef usually stops in at lunch for a few words and to check on things. One very memorable class we were served wine while we were cooking. Very Julia Child;). It's a very lovely afternoon, eat lightly in the morning.

Also, you will be given two sets of the menu cards. One to keep nice and clean and one you will take to the counter and use during the class.

Cruising in about a month and will be signing up...Oh I almost forgot. Usually the theme of the class is geared to the areas you will be cruising at least that has been my experience.

[RocketMan275]

Appreciate all the comments.

Another question: wife wouldn't be interested in the hands-on cooking but would be interested in watching and the lunch. Is there a way she can participate? I doubt she would be happy if I told her I was having lunch in the PG and she was not.

[Crew News]

Many of my cooking classes were items on the MDR menu that same evening which gave me a preview of "whats-for-dinner". We prepared three courses in each of my classes and since we did not have current Health Certificates, we were not allowed to eat the food that we prepared.

 

As previously mentioned, the quality of the class is directly related to how much the chef/guest chef permits "hands on" to happen. Skinning salmon, flipping crepes, peeling veggies, designing garnishes, opening vanilla beans, etc. can only be learned by "hands on".

 

With "hands on", family members tend to have a bit of fun with each other. I have witnessed some flour splashing, melted chocolate face painting, and lots of joking.

 

I have had only one guest chef in the Caribbean in 2014 who did not permit "hands on". I did comment on the end-of-cruise questionnaire about the lack of "hands on".

 

Chef Tim Tibbets from the Flying Fish Restaurant on Grand Bahama Island was on our Caribbean cruise last month and was fantastic with "hands on". We learned how to choose cookware and knives, manage seasonings, choose cooking techniques, select cooking temperatures, understand stove-top options, design garnishes, create ribbon salads, safely handle poisonous-barbed fish, balance flavors, plan menus, etc.

 

Tim also gave many demos as well as Q&A sessions during his time aboard which no other guest chef in my memory has done. At one session, Tim was asked what he did in the few hours he spent away from his 4-diamond restaurant, he replied, "I drink heavily." After a slight pause, the audience erupted in laughter.

 

Partially-emptied wine bottles could be taken back to your stateroom for final consumption.

Edited January 1, 2016 by Crew News

[Crew News]

Appreciate all the comments.

Another question: wife wouldn't be interested in the hands-on cooking but would be interested in watching and the lunch. Is there a way she can participate? I doubt she would be happy if I told her I was having lunch in the PG and she was not.

 

IMHO she would be welcome as a paying class member to just observe, ask questions, and eat.

[RocketMan275]

IMHO she would be welcome as a paying class member to just observe, ask questions, and eat.

 

Good. She likes to eat.

I'll check on-board.

[RocketMan275]

Tim also gave many demos as well as Q&A sessions during his time aboard which no other guest chef in my memory has done. At one session, Tim was asked what he did in the few hours he spent away from his 4-diamond restaurant, he replied, "I drink heavily." After a slight pause, the audience erupted in laughter.

 

 

I think I would like him. Maybe we'll get lucky and he'll be on our cruise on Westy.

[freestyling]

I think I would like him. Maybe we'll get lucky and he'll be on our cruise on Westy.

 

Attached is the link to cruises with guest chefs from HAL website

http://www.hollandamerica.com/cruise-vacation-onboard/Activities.action?tabName=Culinary+Arts+Center&contentMenu=Guest+Chef+Schedule&WT.ac=footer_GuestChefs

[RocketMan275]

Attached is the link to cruises with guest chefs from HAL website

http://www.hollandamerica.com/cruise-vacation-onboard/Activities.action?tabName=Culinary+Arts+Center&contentMenu=Guest+Chef+Schedule&WT.ac=footer_GuestChefs

 

Thank you for posting that. I wasn't aware that information was available. Unfortunately, my cruise isn't included. But, now, I know to check that list when I book cruises.

 

Thanks again.

[Valley Girl of VA]

When I took a cooking class last year, only 10 were allowed in the class because it was felt that it gets too crowded and not enough hands on for everyone. If someone is going to "watch" the class, they must pay.

[RocketMan275]

When I took a cooking class last year, only 10 were allowed in the class because it was felt that it gets too crowded and not enough hands on for everyone. If someone is going to "watch" the class, they must pay.

 

Wife would be more than happy to pay to watch. She just doesn't like to cook. I enjoy cooking. She cleans, I cook. Works for us.

[Carnevale]

Now as I said we had been eager to try one for a number of cruises. I have to say I was disappointed when the chef tournant didn't have us do any prep, or cooking. He just demo'd ( with the exception of one couple got to mix the eggs for the Creme Brûlée but he finished it off). The others in our group were also surprised that we didn't get to cook.

 

The above quote reflects our experience as well. We have done a lot of cooking classes in many locations mainly on land but also on Oceania. The HAL class was the one I would rate the lowest out of everything we have done. There was some hands on but it was extremely limited with only a few participants doing some small tasks that generally were things that would not contribute much to learning (e.g., mixing something, etc.). It certainly was not hands on as neither of us touched anything.

 

In addition, there were several errors on the recipe sheets and no ability to taste anything as it was prepared to understand what should be produced at various stages of each recipe.

 

The lunch in the PG was underwhelming given the low quality of the wine and the fact there was no appearance by the chef to allow us to discuss what had been prepared as we tasted it.

 

I am sorry to be so negative and was surprised this was our experience given the much more positive reviews I have read on CC. I suspect things vary a lot by ship and by chef and we may have just lucked out.

 

Bottom line: We got more out of the free demos and would have been better off using the $29 per person for lunch in the PG. Hope your experience is better!

Edited January 1, 2016 by Carnevale

[dakrewser]

Wife would be more than happy to pay to watch. She just doesn't like to cook. I enjoy cooking. She cleans, I cook. Works for us.

 

Well, in my house I clean, she cooks - but we both do the classes. Sometimes I beat her (shh, don't tell her I said that!)