Without a doubt, one of the best parts of sailing on a world cruise is the opportunity to sample different cuisines from all over the world.  When Seabourn Sojourn embarks on her 111-day voyage across the globe, the ship will visit more than 20 countries, each with its own unique flavor.  To make the culinary experience even more special, the ship will host several local guest chefs and food connoisseurs who will share their expertise, skills and dishes with guests.

The chefs will create a menu featuring a five-course meal of some of their signature dishes, provide cooking demos, and even host special “shopping with the chef” tours to local markets.

Chefs who are currently scheduled to be on Seabourn Sojourn’s world cruise include:

• Paulette Mitchell (Los Angeles to Papeete, January 5-15, 2011) – Paulette Mitchell, author of 13 cookbooks, is known globally for her quick-to-prepare recipes with gourmet flair. She is recognized as the author of the award-winning 15-Minute Gourmet cookbook series and also is a video producer of Telly Award-winning travel and culinary videos.  She is a media spokesperson, freelance writer, culinary speaker, cooking instructor, and television personality. As an avid world traveler, Paulette is most inspired by flavors from diverse cultures both near and far.  Her most recently published cookbook is The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh.
• Vincent Pouessel (Bora Bora to Auckland, January 17-25, 2011) – When it comes to cooking at Aureole, one of Las Vegas’ most celebrated restaurants, Vincent Pouessel gets down to the basics. Straightforward, seasonal ingredients define his sense of style in the kitchen. This fundamental approach to cooking, along with his upbringing and experiences in France, makes him a perfect match for American chef Charlie Palmer’s upscale, Las Vegas showplace.
• Martin Bosley (Auckland to Port Chalmers, January 25-30, 2011) – Chef Martin Bosley of Upstairs at the Royal Port Nicholson Yacht Club in Wellington, New Zealand, is the winner of numerous chef and restaurant awards, and considered one of New Zealand’s premier chefs
• Hirosashi Nobuaki (Singapore to Cochin, March 12-19, 2011) – Chef Hirosashi Nobuaki trained in the Kaiseki tradition with the famous Kitcho group of restaurants in Japan. Kaiseki is a traditional Japanese meal featuring exquisite courses revolving around a ritual balance and progression of flavors. He is executive chef of the famed Kumo restaurant in Singapore.
• Mohammad Bader-Alden Antabli (Dubai to Sharm el Sheikh, March 26-April 7, 2011) – Mohammad Bader-Alden Antabli is the proprietor and chef of London’s award-winning Middle Eastern restaurant, Al Waha.  The establishment has received many prestigious awards, including Middle Eastern Restaurant of the Year, Moet & Chandon \ Carlton TV London Restaurant Awards.

We look forward to welcoming these fantastic guest chefs onboard and have no doubt our guests will enjoy their dishes!

Note: Guest chefs and dates aboard Sojourn’s world cruise are subject to change without notice.

One of the biggest highlights on a Seabourn cruise is when guests head for the local markets and go shopping with the chef.  During a recent stop in Syracuse, Sicily, a small group of Seabourn Spirit guests accompanied Chef Paskins to the market to learn about local produce and pick out the freshest ingredients for the Chef’s Dinner.  What was on the shopping list?  Fresh branzini, which is also known as Mediterranean sea bass.

Always friendly and welcoming, the owners of the market warmly greeted the group and shared some delicious cheese and wine during the visit.  Guests were able to see and experience the many delicious flavors of Italy, from pesto, olives, local bread and cheeses, and fresh seafood, and fruit.  And the best part of it all was when the guests were able to feast on the items after Chef Paskins prepared them for dinner and barbeque buffet!

If you’ve ever been to our famous Galley Market lunches, you’ve probably seen some of the magnificent sugary sculptures and beautiful dessert displays created by our pastry teams.  Those same teams also create the many delicious desserts you enjoy at the end of each meal.  (You’re still thinking about that decadent caramelized banana butterscotch cake with milk chocolate pudding, aren’t you?)

We would like to introduce you to one of our esteemed colleagues, Executive Pastry Chef Tony Fernandes, who is responsible for creating these sweet temptations aboard Seabourn Legend. In fact, we’ll have Seabourn Legend Captain Erik Anderssen tell you about him:

Aboard the Seabourn Legend, we are privileged and honored to have a talented and artistic colleague and long-time Seabourn employee — Executive Pastry Chef Tony Fernandes. His creativity seems to have no limits and borders. Every sweet creation is made with love and patience. As he says, “I love my work, and feel honored and privileged to have the opportunity to share my passion for my handcrafted sugar sculptures, with our guests and fellow crew members.”

Every time his sweet desserts are displayed, our guests seem to be amazed and impressed by their beauty and creativity.  Every so often, we hear our guests ask, “Wow, is it possible?”  We’re pleased to tell them, “Yes, it is because of Tony and his team.”

Tony possesses a culinary degree and has worked in many five-star hotels in India, as well as in the Kingdom of Saudi Arabia, Kuwait Aviation of Flight catering and other cruise ships.

But we feel very fortunate to have Tony as our executive pastry chef. Wow, aren’t we lucky?

Here are photos of Tony and some of his amazing creations.  Aren’t they outstanding?

The day couldn’t have been any better for a lavish beach barbecue at beautiful Prickly Pear Island in the British Virgin Islands.  During a recent visit, Seabourn Legend anchored off the coast of the island, where guests experienced an unforgettable day that included a delicious barbeque lunch, watersports, and plenty of time to soak up the sun on a beautiful beach.  (more…)

In his Virtual Gourmet newsletter, John Mariani blogs about his recent and delicious experience aboard Seabourn Legend. John ranks his Seabourn dining experience with authentic European fine dining and stated the luxury cruise provided him with his best cruise dining experience ever!

If you agree that variety is the spice of life, then dining aboard Seabourn Odyssey will suit you to a T. Seabourn continues its collaboration with award-winning chef/restaurateur Charlie Palmer because….well,  because we really like his food!  (more…)

What would Seabourn be without its renowned cuisine? A sadder, less satisfying place, that’s for sure.  For Seabourn Odyssey, Seabourn’s Director of Culinary and Beverage Operations Tony Egger has been working with Corporate Executive Chef Jochem Lambrechts and Odyssey Executive Chef Graeme Cockburn to get ready for launch… (more…)

Last Fall, famed food critic John Mariani sailed the Mediterranean with Seabourn. His opinion?

“Seabourn was easily the best of the cruise ships I’ve ever traveled on–impeccable service, first-rate cuisine, very well-chosen wines, and passengers that reminded me of what it must have once been like to hobnob with those who sailed back in the 1950s.” (more…)