Earlier this month, Seabourn’s culinary department hosted a workshop, for which most of the executive chefs from Seabourn ships visited the company headquarters to discuss and review a variety of new – as well as ongoing – culinary initiatives for the fleet. Along with Culinary Operations Manager Bjoern Wassmuth and Master Chef Rudi Sodamin, our talented culinary team accomplished a lot, including creating new menu cycles for all itineraries, reviewing and updating many of our current recipes and also some newly-created dishes. They also worked on a new Seabourn culinary mission statement, which they hope to roll out soon.
There are many exciting things cooking in our culinary department, and we’re looking forward to implementing them on board soon!
Iron Chefs in Seattle: (L to R, back row): Culinary Administrator MHO Jonathan Ben-Ammi; Executive Chefs Andrew Soddy, Thorsten Gillert and Kurt Timmermans. (front row): Sodamin; Wassmuth; Executive Chef Graeme Cockburn and Traveling Executive Chef Rajat Adhikary.