Day 24 - SPECIAL REPORT: Cordon Bleu Cooking Class

 

Date:  Feb. 1, 2007

 

Location:  At Sea  

 

Next Port:  Cape Town, South Africa, Feb 2-4

 

 

Le Cordon Bleu Cooking Program

 

Christmas morning was my first “taste” of what was to come.  As a complete surprise, Larry presented me with a gift certificate he had created for the Le Cordon Bleu Classe Culinaire that would be offered on our World Cruise.  My daughters both laughed and made me promise not to gasp every time large amounts of cream and butter were added to the recipes. I have always loved cooking and entertaining, but later years have found me preparing mostly “cooking light” meals.  I promised I would not embarrass Dad and would “let myself go.”

 

This intensive, hands-on cooking experience was to include cooking demonstrations of haute cuisine and secrets of classic French cooking techniques.  I received the schedule of activities and was pleasantly surprised to learn that it would include more than cooking classes and that Larry would be able to join me for some of the special events.  The program was to begin upon our departure from Rio and would cover the sea days on our way to Africa.

 

The first event was a welcome reception and casual dinner where I first met our Cordon Bleu chef, Stuart Conibear, and my 13 fellow classmates.  This event was held in Master Suite 700, one of the more deluxe Voyager suites with a living room, two bedrooms and two baths.  We were made to feel very special.

 

Our chef, Stuart Conibear, had joined our ship in Rio and was experiencing his first cruise ship teaching assignment. He is from the Home Counties of England and was educated in hotel and catering at Westminster Technical College in London. He has many years of chef experience in some of London’s finest hotels, including the famed Dorchester Hotel. He is currently on the teaching staff of the Cordon Bleu School London as a Cuisine Chef Instructor.

 

My first cooking class was a demonstration of a “starter menu” followed by our hands-on challenge of creating what Stuart had so professionally prepared.  This menu was Smoked and Fresh Salmon Rillettes with Tomato Crostini.  I learned to shape the salmon rillettes into salmon quenelles using two soup spoons (I’ll demonstrate to my Chicago friends upon my return home) and then serving them inside endive leaves.  I also learned to cut the tomatoes into a concasse and to prepare the homemade croutons.  The final assembly onto the serving plate was the most fun, especially adding that dollop of caviar.  Chef Stuart says, “We begin enjoying our meals with our eyes.”  I agree.

 

Our second class was the preparation of a main course, Stuffed Chicken Breast with Mango and Crab, White Port and Ginger Cream.  This time, we worked along with Stuart, repeating tasks as he demonstrated.  I felt this was easier to follow.  After preparing the mango and crab filling, I learned to cut pockets into the chicken breast and to use a small separate filet to cover it.  I julienned several different vegetables, cooked them gently and then used them as garniture for the final presentation.  The white port and ginger cream sauce was a perfect accompaniment as it looked pretty and tasted delicious.

 

The final cooking class, the dessert course, was my favorite as we prepared Cointreau Soufflé with Orange-Vanilla Sauce.  I hadn’t made one of these since early in our marriage.  I used to try to create one we had ordered on our honeymoon at the Chateau Frontenac in Quebec City 42 years ago.  Making this brought back many fond memories.  The trickiest part of this recipe was making the meringue by hand-using a whisk. (Chef Stuart only allows his advanced students to use an electric mixer!)  My classmates and I whipped, folded, buttered, sugared and prepared perfect soufflés. The orange-vanilla sauce used a whole vanilla pod and added wonderful flavor.  We were all very pleased!

 

I was also able to attend another cooking demonstration given by our Cordon Bleu chef that was open to all the Voyager guests.  This time, he prepared Blackened Grilled Marlin with Ratatouille and Confit of Shallots as a main course and Roasted Fruit with Mascarpone Cream for a dessert.  About 40 guests attended as we watched him prepare these dishes.  All the preliminary chopping and measuring had been done beforehand so his final preparations went very smoothly.  I look forward to trying some of these dishes when I return home.

 

The special activities outside the cooking aspect of the course included the spouses for a fascinating tour through the galley area of the ship.  We were given an in-depth look behind the scenes of provision purchasing and storage, as well as a guided tour of the main galleys.  Voyager Executive Chef Tobias Schreiber led this tour and amused us with his quick wit and extensive knowledge. The logistics of feeding and caring for 700 passengers and 450 crew members is mind-boggling.

 

Another evening, we were invited to join Chef Conibear and the other participants and spouses for a special dinner in La Veranda.  We dined in a special area of the dining room and enjoyed an evening of great fun.

 

Finally, the culminating event of my Le Cordon Bleu cooking experience was the graduation party.  It was held on the ship’s formal evening so was even more festive with everyone in gowns and tuxedos.  We met in Master Suite 700 for a cocktail party and graduation presentation. 

 

Chef Conibear presented each of the participants with a

Le Cordon Bleu Classe Culinaire des Croisiéres Certificate of Completion, a Graduation Menu Booklet and a Le Cordon Bleu Complete Cooking Techniques cookbook.  Class photos were taken and much congratulating went on.

 

Our group then proceeded to a special dinner in the Signatures restaurant dining room.  There we were served a special Le Cordon Bleu Graduation meal that was chosen and prepared for us by our Chef Conibear.  It was a delicious meal and a wonderful end to a most enjoyable cooking class experience.  It was one of my best Christmas surprises ever!

 

(For those of you back home who had been worried about my weight loss, you needn’t worry any longer!)

 

Karen

 

A reminder: Photos of our cruise are now available at the following web site:

 

picasaweb.google.com/larryworldcruise

 

Photos of the Cordon Bleu activities have been added.