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Sunday, August 26, 2012

Chef's Table


I read several reviews of Carnival and our ship before we left.  One thing that came up was the Chef's Table. It sounded very fun and interesting so I decided to dig into it a little bit more. Don't be confused with "dinner with the Captain" this is completely different!  The Chef's Table is an on-board excursion, limited to 12 people, $75 per person.  It's an up close and personal look behind the scenes into the kitchen and 3 hours of private time with the Executive Chef along with a champagne/
hors d'oeurvre reception and a 7 course meal. SIGN us up! Photo taking was not encouraged back in the kitchen but as soon as we left we could.  The kitchen is spotless and running like a well oiled machine.  They produce 1,500 plates per sitting and there are 3 sittings! After the tour of the kitchen and a little Q & A, we headed to the library for our private meal. Here is my place setting with the menu scroll tied with an edible licorice star.
We also had 7 waiters tend to us the entire time.  

The first thing we were served was this bread that was baked in this clay pot - clever!
This was a delicious tuna appetizer. I wanted to share exactly what everything was called but I realized I have already packed away photos/ photo albums for our upcoming move so I will list as much as I can.
We were seated across from our guest so here is my hubs enjoying everything too.  There was also bottomless wine and champagne all evening!

This was chicken and cavier....
This guy spent at least 2 hours preparing our desert plates.  He was bent over like this the whole time placing piece by piece, squirt by squirt of what would be a fantasy desert plate.
This was the beef and potatoes, Kevin's favorite of course!  The meat just fell apart. These courses may appear small but when you have 7 of them, you are stuffed at the end. I did not post a photo of every course but just highlighted a few.
Here is that desert plate I was referring to.  He made 12 of these and again placed everything you see on here one by one.


Here is the executive chef.  He had a strong accent and I can't begin to remember his name.  He works 5 months on, 3-4 months off.  They live a whole different life.  His budget is $1,2000,000 a month for food on the ship!
We would highly recommend this to anyone cruising on a ship that offers it.  It was totally worth every penny and actually affordable compared to the shore excursions!

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