Silversea rolls out 10 new voyages featureing ‘Relais & Châteaux’ cooking school

Silversea rolls out 10 new voyages featureing ‘Relais & Châteaux’ cooking school

Ultra-luxury Silversea Cruises is pleased to announce that eight voyages this year will feature the popular Relais & Châteaux L’École des Chefs interactive cooking school.

“Our new L’École des Chefs cooking school has generated such great feedback from guests that we’re pleased to expand the program into 2011,” said Rudi Scholdis, Silversea’s director of culinary development. “This is a really fun enrichment program that lets guests discover new cooking techniques and sample dishes that highlight the culinary traditions of the ship’s itinerary.”

Through its exclusive partnership with Relais & Châteaux, the distinguished international association of charming properties and gourmet restaurants, Silversea enjoys the privilege of featuring the only Relais & Châteaux L’École des Chefs cooking school at sea. The innovative program offers guests a special culinary curriculum and entertaining events hosted by Silversea culinary trainer David Bilsland. Educated in classic French cooking, Bilsland’s career includes several years as a chef instructor at the prestigious Le Cordon Bleu culinary school in London. He presents a program developed in collaboration with Jacques Thorel, the owner of L’Auberge Bretonne and a consulting Grand Chef Relais & Châteaux.

The curriculum for each of these cruises is carefully designed to celebrate the cultural flavor of the ship’s itinerary. Highlights include specialized workshops covering a range of topics from basic knife skills and kitchen terminology to sauces and baking; cooking demonstrations with wine pairings and interactive Q&A sessions; lively cooking competitions between Chef Bilsland and the ship’s own culinary team; a “Lunch and Learn” event offering small groups of guests a chance to sample a delicious meal of specially prepared dishes; and inspired “Take It Home” recipes that will give guests an edge when entertaining at home.

Also offered on certain voyages, when the itinerary permits, is a “Market to the Plate” experience that provides an escorted tour of a local market followed by a cooking class, and a “Culinary Outing,” an instructor-escorted excursion to a local restaurant, hotel or other venue where guests can enjoy a unique culinary exploration.