Friday, July 31, 2009

Seabourn Cuisine - Seeing Is Believing

You know I consistently rave about the quality of Seabourn's cuisine and have found it to be of even higher quality on the Seabourn Odyssey.

While I was onboard the Odyssey I had the opportunity to chat with Charley Palmer about the new and enhanced menus, his galley setups and his philosophies.  H explained that with the truly purpose build galleys on the Odyssey he has much more latitude both in the menu possibilities and in the ease of the chefs and cooks providing the cuisine at a consistently high quality.

The triplets are, of course, much older ships and the galleys were, before modification, much older in equipment and design...and created with a philosophy of cuisine that has changed dramatically since the 1970s.  As the present cuisine proves, it not to say that the triplets suffer from a lesser quality cuisine, but rather the chefs and cooks have a greater challenge in preparing that high quality product.

As far as quality control, there is not a cruise line that performs at a higher level.  There is another blogger/author, Ralph Grizzle, who maintains the Avid Cruiser website.  He provides some nice photos, and limited commentary, on the various cruise lines.  Presently he is on the Seabourn Odyssey and posted on YouTube a great video of Seabourn (actually Executive Graeme Cockburn) going thought one of his daily reviews of the evening's offerings to assure the highest of quality.  Hopefully without offending the Avid Cruiser I am providing it here rather than merely a link to his site:



You know when the cruise line and chef allows you to truly see what is going on in the galley and to allow the critiquing to be videoed it is very confident not only of the product, but its production.  That is not hype of "Six Star Luxury" or gourmet cuisine.  It is, in fact, pride and a desire to show it off...with confidence.

That confidence translates to your cruise.  You can, with confidence, enter into any dining venue on a Seabourn ship knowing you will be receiving truly exceptional cuisine...brochures and emails be damned!

Bon Appetit!