Silversea Cruises has confirmed three additional
voyages will take place this year featuring the exclusive "Relais
& Châteaux L'École des Chefs" interactive cooking school.
"Our L'École des Chefs cooking school is proving
extremely popular with guests and we're pleased to roll it out to
more voyages this year," said Rudi Scholdis, Silversea's director
of culinary development.
The new L'École des Chefs voyages for 2011 are:
Silver Cloud departs Copenhagen July 30 on a 17-day roundtrip
sailing with calls in Alesund, Geiranger, Helleysilt, Lofoten,
Tromso, Honningsvag (North Cape), Murmansk, Archangel (overnight
visit), Hammerfest and Kristiansund. Silver Savings fares start at
Silver Shadow departs Incheon (Seoul) September 23 on a 12-day
sailing to Hong Kong with calls in Qingdao, Shanghai, Jiangyin,
Nanjing and Xiamen. Highlights include cruising the Yangtze River
and overnight stays in Shanghai and Hong Kong. Silver Savings
fares start at $6,228.
Silver Shadow departs Hong Kong October 5 on a 12-day sailing to
Singapore with calls in Chan May, Ho Chi Minh city, Bangkok, Ko
Samui, and Kuantan. Highlights include overnight stays in Ho Chi
Minh city and Bangkok. Silver Savings fares start at $6,228.
The Relais & Châteaux L'École des Chefs cooking
school offers guests a special
culinary curriculum, including hands-on instruction, 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
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.
Fares listed above
are per person based on double occupancy for a Vista Suite and do
not include port charges and handling fees that range from $175 to
$450 per person for these voyages, depending on the itinerary.
Terms and conditions apply.
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