New corporate executive chef announced

http://blog.windstarcruises.com/2017/03/highly-awarded-chef-graeme-cockburn-joins-windstar-cruises-culinary-team/

This is all wonderful news:;

Chef Cockburn is responsible for elevating the guest dining experience by developing destination-centric recipes and menu cycles that celebrate the authentic cuisine of the regions where the boutique line sails. Serving up to 148, 212 or 310 guests each cruise, the intimate size of Windstar’s small ships allows the new Corporate Executive Chef to source local ingredients, re-master and expand the popular “Shop with the Chef Local Market Tours,” developing new programs and culinary experiences to further immerse guests in the greater cultural community.

We always found the food to be perfectly fine, but wished for more local flavor - yes, there is always something during the voyages but the menu certainly wasn't infused with it, and when there was something it was usually toned down to suit what WS thought our palettes were able to handle. I especially remember one "spicy soup" (with a warning) that was beyond bland. The chef sent out every hot sauce he had, and unbelievably watched as we went to it. On another cruise with a wonder Indian chef on board we sent the waiter into the kitchen with the instruction to "have the chef make it like he was going to eat it" the chef came out with the dish and said "really??" We gobbled it down and he was amazed.

People are generally much more adventuresome and able to handle increased spice levels than in the past - even in WS's general age bracket. I hope they "get" that, and make true local dishes properly made an option at every meal.

Also the "shop with the chef" when offered (seldom in our experience) is wonderful - I truly hope they make good on the plan to expand this.

One chef told us that they were discouraged (if not disallowed) from buying local since they couldn't guarantee the quality. So we eat something provisioned out of Rotterdam while watching the fishermen haul the fresh stuff right up out of the water.

One chef told us that they were discouraged (if not disallowed) from buying local since they couldn't guarantee the quality. So we eat something provisioned out of Rotterdam while watching the fishermen haul the fresh stuff right up out of the water.

Local fish is sometime already sold to retailers before even seeing the dock. Might not be the same everywhere but fishing is regulated and there might not be any fresh fish where your cruise bring you.

Instead of this hire, maybe they should focus on bringing someone in who can produce a functional webpage.

Instead of this hire, maybe they should focus on bringing someone in who can produce a functional webpage.

[emoji23]

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instead of this hire, maybe they should focus on bringing someone in who can produce a functional webpage.

absolutely!!