Anyone recently experienced the Chefs' Table

[sheilb4]

Just wondering...I have a confirmed reservation on the Legend in 2 weeks...would love to hear how the experience was from anyone who has recently participated.....

[nybumpkin]

We had the Chef's Table dinner last month on Carnival Pride. It was wonderful. Here is the excerpt about it from my review:

 

Tuesday – the Chef’s Table.

Another fun day of cards, coffee and just hanging out. I went up to the spa to use the hot tub, and it was so much nicer than the ones on the open deck (adults only, too!) Then it was time to get ready for the Chef’s Table.

We had received a confirming note in our cabin, advising us to wear closed-toed shoes since we would be in the galley for part of the evening. I had only my sneakers, but I figured no one would really be looking at my feet anyway. We took the boys to the dining room, where the Maitre’d greeted them and had an assistant take them to their table. We then made our way to the lobby to meet the Chef’s Table group.

In the lobby, we were greeted by an assistant Maitre’d who had a list of guests matched to their pictures (from the photos they took when boarding). Chef Ramesh then escorted us to the galley. As we entered, we saw Nashin, our assistant waiter from the dining room, waiting in line for appetizers - he gave us a big grin. We were brought over to a stainless steel table not far from the production line, where champagne and appetizers were waiting for us. For each appetizer, Chef Ramesh explained the ingredients and how they were made: Ahi tuna with citrus marinade, soft-shell taco, duck confit potsticker, and avocado cheesecake. Keep in mind that these appetizers do NOT count toward the seven-course meal that will be served. A dessert chef then prepared a warm chocolate melting cake that would cook while we were dining.

After appetizers and a galley tour, we were led to the lower level of Beauties disco where a table was set for the 12 of us, with name tags and individual menus for each of us. (The menu was curled up and fastened with a ribbon with star anise - a nice touch. The servers asked us our wine preference (they did not serve different wines with each course) - and then the food started. For each course, Chef Ramesh explained the inspiration for the dish and how it was prepared. Here is the menu for the evening:

Norwegian Salmon Tartare Avocado Mousse, Salmon Caviar

Fire Roasted Tomato and Poblano Pepper Bisque Grilled Corn, Cilantro Drizzle

Rock Shrimps and Apple Beignets Tapioca Crunch on Tomato Carpaccio, Garlic Lemon Aioli

Chopped Mediterranean Salad Shaved Pumpkin, Feta Cheese Crumble

Filet of Chilean Sea Bass Wine Stewed Shallot and Chives Vinaigrette, Leeks Emulsion, Peas Risotto

Aged Filet Mignon Onion Streusel, Three Pepper Mustard

Your Special-Made Chocolate Melting Cake With a Surprise from the Chef

Dinner lasted until almost 10:30. At the end, Chef Ramesh presented us with an autographed cookbook and photo of our group. It was an unforgettable experience, and in our view well worth the $75 per person charge.

[WISH84]

Kathy,

 

How did you make the reservation and how early did you make the reservation? When did you get confirmation you would be attending the Chef's table. I ask because I know this is "first come first served" and space is very limited.

 

Right?

[stevenr597]

We recently attended the "Chef's Tablet" on the MS Carnival Freedom. It was oneof the nicest dining experiences we ever attended, well worth the tablet charge. We had a personal tourl of the kitchen during dinner hours and were able to ask the Master Chef and other individuals questions as to how the food was being prepared. After having Champagne and Appetizers we had a multi-course dinner in a private dining. We were also able to discuss with the Master Chef Carnivals Culinary Department.

 

Overall it was fascinating. I would highly recommend this experence for anyone who is interested in fine food and beverages and how a cruise ship functions.

[sheilb4]

We had the Chef's Table dinner last month on Carnival Pride. It was wonderful. Here is the excerpt about it from my review:

 

Tuesday – the Chef’s Table.

Another fun day of cards, coffee and just hanging out. I went up to the spa to use the hot tub, and it was so much nicer than the ones on the open deck (adults only, too!) Then it was time to get ready for the Chef’s Table.

We had received a confirming note in our cabin, advising us to wear closed-toed shoes since we would be in the galley for part of the evening. I had only my sneakers, but I figured no one would really be looking at my feet anyway. We took the boys to the dining room, where the Maitre’d greeted them and had an assistant take them to their table. We then made our way to the lobby to meet the Chef’s Table group.

In the lobby, we were greeted by an assistant Maitre’d who had a list of guests matched to their pictures (from the photos they took when boarding). Chef Ramesh then escorted us to the galley. As we entered, we saw Nashin, our assistant waiter from the dining room, waiting in line for appetizers - he gave us a big grin. We were brought over to a stainless steel table not far from the production line, where champagne and appetizers were waiting for us. For each appetizer, Chef Ramesh explained the ingredients and how they were made: Ahi tuna with citrus marinade, soft-shell taco, duck confit potsticker, and avocado cheesecake. Keep in mind that these appetizers do NOT count toward the seven-course meal that will be served. A dessert chef then prepared a warm chocolate melting cake that would cook while we were dining.

After appetizers and a galley tour, we were led to the lower level of Beauties disco where a table was set for the 12 of us, with name tags and individual menus for each of us. (The menu was curled up and fastened with a ribbon with star anise - a nice touch. The servers asked us our wine preference (they did not serve different wines with each course) - and then the food started. For each course, Chef Ramesh explained the inspiration for the dish and how it was prepared. Here is the menu for the evening:

Norwegian Salmon Tartare Avocado Mousse, Salmon Caviar

Fire Roasted Tomato and Poblano Pepper Bisque Grilled Corn, Cilantro Drizzle

Rock Shrimps and Apple Beignets Tapioca Crunch on Tomato Carpaccio, Garlic Lemon Aioli

Chopped Mediterranean Salad Shaved Pumpkin, Feta Cheese Crumble

Filet of Chilean Sea Bass Wine Stewed Shallot and Chives Vinaigrette, Leeks Emulsion, Peas Risotto

Aged Filet Mignon Onion Streusel, Three Pepper Mustard

Your Special-Made Chocolate Melting Cake With a Surprise from the Chef

Dinner lasted until almost 10:30. At the end, Chef Ramesh presented us with an autographed cookbook and photo of our group. It was an unforgettable experience, and in our view well worth the $75 per person charge.

 

Thank you so much for this....sounds wonderful.... I have some questions...was it all couples? I am on my own, so just wonder if I would feel like the odd one out" lol

I don't have any closed in shoes living in Florida, and I don't plan on buying any just for this...maybe they won't allow me to go in the galley...? what do you think? guess I will take a chance on that...The menu looks fab! How was the wine? many choices? what did you select?

[Julia Goolia]

I don't have any closed in shoes living in Florida, and I don't plan on buying any just for this...

 

Holy Man! Your feet must have been freezing this past January when it was so dang cold here! :D

 

I have reservations for the Chef's Table on the Freedom next month. I emailed the host of the steakhouse (who was the one who sent me my confirmation) to ask about the closed toe shoes as I don't have any that go with my "cruise clothing". His response was:

 

 

Hello,

 

It is recommended to have safety shoes, that means no high hills at all if they are flat sandals it’s fine

 

 

Regards,

Djekic Mirjana

Steakhouse Hostess

 

 

I'm debating on whether I want to get a pair of closed toe shoes -- just in case. I would hate to miss the opportunity to tour the galley during a meal service as well as the appetizers that are served there, etc.

 

Has anyone seen someone with open toe, flat sandals participate?

[sheilb4]

Holy Man! Your feet must have been freezing this past January when it was so dang cold here! :D

 

I have reservations for the Chef's Table on the Freedom next month. I emailed the host of the steakhouse (who was the one who sent me my confirmation) to ask about the closed toe shoes as I don't have any that go with my "cruise clothing". His response was:

 

 

Hello,

 

It is recommended to have safety shoes, that means no high hills at all if they are flat sandals it’s fine

 

 

Regards,

Djekic Mirjana

Steakhouse Hostess

 

 

I'm debating on whether I want to get a pair of closed toe shoes -- just in case. I would hate to miss the opportunity to tour the galley during a meal service as well as the appetizers that are served there, etc.

 

Has anyone seen someone with open toe, flat sandals participate?

 

I own sneakers and flatties but no way would I wear them with a cocktail dress!! lol I will have some kind of sandal, but will make sure they are not very "high hills"! lolol

I wonder if anyone else has worn sandals with "high hills"....?

[nybumpkin]

Wish84 - We actually did not reserve until the evening before the Chef's Table dinner. I had been thinking about it before we cruised, but we had also promised youngest son that we'd take him to the supper club one evening, so we had already reserved a night at David's. On formal evening (Monday on our cruise), the maitre'd came to out table - the Chef's Table was still available for the next evening, would we like to try it? We decided to go for it. Chef Ramesh came out to our table right afterward to meet us and ask whether we had any particular food requirements, and that evening we received the confirmation in our stateroom.

 

John Heald has offered to make reservations for people posting in his blog (http://www.johnhealdsblog.com). He has instructions there, and I think one of Host Mach's posts here has the instructions. Alternatively, I have heard that people have gone to the supper club link on Carnival's site and made the reservation directly with the supper club. In addition, when you board you will probably see a table for the supper club right in the lobby that takes reservations; when we were on Pride, there was a sign that said "Ask me about the Chef's Table."

 

sheilb4 - Don't worry about being a single. It's certainly not all couples - we had a mix of folks. Wine choices were one white or one red. I'm afraid I can't remember the exact choices - I think my red was a Merlot.

 

Julia - As for shoes, well, I wore my sneakers. If you have a pair of well-fastened sandals with good tread and/or rubber soles on the bottom, you'll be okay. It's not so much the open toe that's a problem - it's making sure you don't trip or slip.

[DGP1111]

Just wondering...I have a confirmed reservation on the Legend in 2 weeks...would love to hear how the experience was from anyone who has recently participated.....

 

I've done the Chef's Table dining experience twice this year, and on two different ships.

Both equally described in one word: SUPERB!! :D

[nybumpkin]

I should add that on our cruise, there were two Chef's Tables. The first (ours) was the third evening (evening after the first formal night) and everyone dressed casually. The second Chef's Table was on the second formal night. If you'd like an idea of dress, here is our group photo:

 

[Sarah@Sea]

Just a word on the shoes...lol...I live in FL and have more flip-flops and sandlas than anything else...but I also have a cute little pair of black patent ballet flats from Payless...LOVE them...have them in a shimmer purple too...maybe just grab something simple, small (for packing) and cheap.

[Sarah@Sea]

I've done the Chef's Table dining experience twice this year, and on two different ships.

 

Both equally described in one word: SUPERB!! :D

 

I'm secretly planning our next cruise (in my mind only) to be on a ship with the Chef Experience, it would be a great surprise for my bf.

[shiningprincess]

Have any vegetarians tried to book the Chef's Table or gone to it? I am expecting it to be unlikely for me as it's basically a tasting menu - which is kind of pointless if someone else is eating different food - but I'm happy to send the husband on his own. I just would really really like to go myself! :D Sounds amazing!

[Volo]

Is the menu for the Chef's Table always the same?

[Julia Goolia]

I own sneakers and flatties but no way would I wear them with a cocktail dress!! lol I will have some kind of sandal, but will make sure they are not very "high hills"! lolol

I wonder if anyone else has worn sandals with "high hills"....?

 

LOL I know exactly what you mean. I'm the same way. I am thinking that I may dress down a little that night (capris with a nice shirt or something) and some closed toe flats. Ugh. I just hate the thought though.

 

I'm not too sure about those high hills but I don't think they would be easy to walk in. :)

[Julia Goolia]

Is the menu for the Chef's Table always the same?

 

From the menus I have seen people post so far, yes. There may have been slight variations but I didn't notice any. Of course, I believe it's completely up to the chef on each ship so they could very easily change at any time.

[nybumpkin]

From the menus I have seen people post so far, yes. There may have been slight variations but I didn't notice any. Of course, I believe it's completely up to the chef on each ship so they could very easily change at any time.

That's my impression as well. The Chilean sea bass and the filet mignon appear to be "constants."

[aricczona]

We recently attended the "Chef's Tablet" on the MS Carnival Freedom. It was oneof the nicest dining experiences we ever attended, well worth the tablet charge. We had a personal tourl of the kitchen during dinner hours and were able to ask the Master Chef and other individuals questions as to how the food was being prepared. After having Champagne and Appetizers we had a multi-course dinner in a private dining. We were also able to discuss with the Master Chef Carnivals Culinary Department.

 

Overall it was fascinating. I would highly recommend this experence for anyone who is interested in fine food and beverages and how a cruise ship functions.

Where was the table set up on the Feeedom? I have this booked in September, I am really looking forward to it.

[sheilb4]

Thanks for your responses, sounds like a wonderful experience so I am really looking forward to it.... would like to know more abiut wine choices if poss....red or white, just one choice of each, or more? merlots, shiraz, bordeaux, chardonnay, pinot grigio etc....?

[shiningprincess]

That's my impression as well. The Chilean sea bass and the filet mignon appear to be "constants."

 

That seems to answer my question as well!

[tootsiescurly]

You guys are lucky! At least you got a response. I have emailed twice in fear of having posted it wrong for our next cruise in the middle of September but still have not heard back. Sounds like you really enjoyed it!!! Congrats to all of you who have received confirmations!!!

[tigercat]

The Glory doesn't have it so far and we are going in Jan so not sure if it will be there at that time. My question is I can't have wheat, fish or alcohol. Would they be able to handle that?

tigercat

[fig414]

I got a quick response for my rezzie and think that it is oh so cool that CC'ers get the inside info on this kind of stuff. This site rocks.