“Chef’s Galley” where passengers are taught by the chef how to prepare their meal just prior to dining. The new restaurant will feature both Cunard chefs and guest appearances by world-famous chefs sponsored by Gourmet magazine. Read more here.
Chef Jaques Pépin, executive Culinary Director for Oceania Cruises shares a special recipe for Prow’s Edge Cruise Magazine. Click here to read.
Previously Executive chef aboard Costa Cruises’ Costa Victoria, Chef Villardo R Purificacion Jr brings Prow’s Edge Cruise Magazine this Captain’s Table recipe from Villardo’s galley with a distinctly Italian flair. Click here to read.
Chef Sudesh Kishore of SeaDream Yacht Club who has been with SeaDream Yaht Club since 2001, shares his favorite recipe for Cream of Pumpkin Soup for the readers of Prow’s Edge Cruise Magazine. Click here to read.
Galley Cook Cara Lauzon aboard the Maine Windjammer Association’s The Schooner Stephen Taber shares a favourite recipe for Citrus-Cilantro Salmon. Click here to read.
CruiseGourmet.com recommends Cunard’s Recipe for Crab Brioche Thermidor. Executive Chef Jean-Marie Zimmermann, Global Culinary Ambassador for Cunard Line shares his recipe here.