Join chef John Stephano on a culinary journey unlike any other aboard the Seven Seas Grandeur. Located in the ship’s Culinary Arts Kitchen, this hands-on cooking class offers an equal mix of fun and learning. Stephano’s energetic and friendly approach keeps students engaged while providing them with invaluable food prep tips and tricks.
Regent Seven Seas Cruises has perfected the art of culinary education with their state-of-the-art teaching kitchen. While other cruise lines offer similar facilities, the simplicity of the dishes taught and the overall experience set Regent’s program apart. Unlike other cooking classes that can leave participants feeling overwhelmed, the dishes taught in these classes are achievable and exciting to serve at home.
During our hour-long class, my fellow students and I had the opportunity to create pasta al limone (lemon pasta) and French crepes. Stephano made sure to simplify the process by providing us with pre-boiled spaghetti. He shared his childhood memories of his Italian grandmother par-boiling enough pasta to last the entire week. This practical knowledge allowed us to focus on the techniques and flavors rather than getting caught up in complex procedures.
For the perfect pasta al limone, Stephano recommended par-boiling the pasta for a minute-and-a-half less than the recommended time on the box. He emphasized the importance of not rinsing the pasta and instead allowing it to drain in a strainer. Adding oil to the pasta was also encouraged, as it prevents sticking without compromising the sauce. Stephano’s advice on salt added a crucial touch to our dishes – “It should taste like the ocean.”
As we continued with the cooking class, the aroma of lemon and sizzling pasta filled the room, igniting our appetites. The class allowed us to replicate the magic at our own cooking stations. Despite the time constraints of our sampler class being only an hour, the regular classes offer two-hour sessions with more dishes. The culinary classes are available twice a day on sea days and once in the late afternoon when ships are in port.
For those seeking to explore beyond the ship, Stephano also leads culinary safaris ashore. These excursions provide participants with the opportunity to visit local markets and experience the flavors of the region firsthand. In the upcoming cruise, a visit to a spice market in Belize is on the agenda, promising an unforgettable adventure.
As the class came to an end, the sweet scent of success filled the air. Despite a few clumsy moments, such as misplacing a few dirty dishes and accidentally banging my hand on the utensil drawer, my stations and the entire kitchen were filled with a sense of accomplishment. My pasta al limone, garnished with fresh basil and parmesan, was a triumph. The flavors were intense and the texture creamy. The crepes, cooked in clarified butter, turned out thin and delicious when topped with powdered sugar, blueberries, and allspice ice cream.
Enrolling in a cooking class aboard the Seven Seas Grandeur is a decision you won’t regret. Not only will you have fun, but you will also learn valuable skills and techniques to elevate your cooking at home. With an exceptional teaching kitchen and the guidance of chef John Stephano, this culinary experience is truly one of a kind. So don your chef’s apron and take your place behind a station – the world of culinary delights awaits you onboard.
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