By Michael Coleman
Silversea Cruises has unveiled a new collection of 10 culinary arts theme cruises for 2011 featuring some of the world’s top chefs and rising stars. â€¨â€¨
The cruises will showcase the artistry of award-winning chefs of top dining establishments from around the world, including the internationally acclaimed chefs of Relais & ChÃ¢teaux, the distinguished international association of 500 of the finest hotels and gourmet restaurants in 60 countries.â€¨â€¨
Two of these famed chefs will soon team up to host Silver Shadow’s 30-day circumnavigation of Australia. Departing from Sydney later this month the ship will follow a counterclockwise course around the vast island continent before returning to Sydney on February 18. Joining an expansive enrichment program on this special voyage are George Francisco, executive chef of Jonah’s, one of Australia’s oldest and most iconic establishments and a Relais & ChÃ¢teaux member property and Mathew Macartney, executive chef of the Yarra Valley’s famed Chateau Yering and a Relais & ChÃ¢teaux member property.
â€¨On the Culinary Arts enrichment voyages, celebrity chefs will display their talents during informative cooking demonstrations where guests can taste and learn firsthand the secrets of enticing signature dishes.
These voyages also feature escorted provisioning trips to international markets (when the itinerary permits), food and wine pairings, creative regional dishes, and a five-course grand gourmet dinner. Throughout these special sailings, the featured guest chef and Silversea’s executive chef are on hand to share their culinary expertise and answer any questions. â€¨â€¨
Aboard Silver Shadow, December 6-21, 2011 Singapore to Sydney, Silversea guests will have the chance to sample the Korean cuisine specialties of Anna Kim, a celebrity chef judge of the LG ‘Life Tastes Good’ global cooking competition. She apprenticed at world-renowned chef JoÃ«l Robuchon’s restaurant in Paris and held esteemed positions at Nobu, Gordon Ramsay and the Four Seasons Hotel in the U.S. â€¨â€¨
And Emanuele Vallini, executive chef of La Carabaccia restaurant, Pisa, Italy, will showcase the slow food concept in a culinary program for guests aboard Silver Spirit later this month during the ship’s world cruise segment), Los Angeles to Papeete. â€¨â€¨
Further highlighting the roster of Culinary Arts voyages are the following distinguished chefs affiliated with Relais & ChÃ¢teaux properties from around the globe:
â€¨â€¨Alois Vanlangenaeker, Il San Pietro hotel, Positano, Italy â€¨Silver Whisper, February 5-23, Santiago to Fort Lauderdale
â€¨â€¨Jutamas Theantae, The Eugenia hotel, Bangkok, Thailand â€¨Silver Spirit (World Cruise), March 11-22, Darwin to Hong Kong
â€¨â€¨Alec Lomas, The Pavilions resort, Phuket, Thailand â€¨Silver Spirit (World Cruise), March 22-April 3, Hong Kong to Singapore â€¨â€¨
Deepak Kumar Rai, Neeleshwar Hermitage retreat hotel, Kerala, India â€¨Silver Spirit (World Cruise), April 3-18, Singapore to Dubaiâ€¨â€¨
Yannick Upravan, Satri House hotel, Luang Prabang, Laos â€¨Silver Shadow, May 7-17, Shanghai to Tokyo â€¨â€¨
Two additional voyages in 2011 will bring together an array of yet-to-be-named Relais & ChÃ¢teaux chefs to host culinary festivals at sea: Silver Whisper, May 17-31, New York to Southampton; Silver Shadow, October 17-31, Tokyo to Singapore
â€¨â€¨Silversea offers guests large-ship amenities aboard its intimate, all-suite vessels: Silver Cloud, Silver Wind, Silver Shadow, Silver Whisper and Silver Spirit. With the inclusion of the line’s expedition ship, Prince Albert II, Silversea itineraries encompass all seven continents.
On the web: silversea.com