Best way to book Chef's Table?

[Meanee]

Hello everyone.

 

I will be on Crown Princess on September 23rd. My past experiences with Princess firmly made me think that I must jump through some fiery rings to get Chef's Table reservation. I am wondering if there's an easier way.

 

Last cruise, I was also on Crown. And we managed to get CT reserved, and it was AWESOME. But here's what we had to do.

- Boarded, dashed to customer service desk, bags and all. Inquired about Chef's Table. Were directed to reservation line.

- Went to the cabin, tried calling reservation line. Busy (yeah, huge surprise, on embarkation day lol)

- Walked to dining reservation desk at MDR. Spoke with hostess. She was pretty clueless about existence of Chef's Table. But she took my name, and at the same time told us to call reservations.

- Finally got through reservations. Were told that we should go to MDR and reserve there.

- Went there again. Another girl was there, said there's no record of us reserving anything, but took our name down again.

 

We did get invitation to a "pre-Chef's Table" meeting, and tickets for it. Which hostess did it, who knows.

 

We tried to reserve it on Royal a year earlier. Left a message for dining reservations, which was never acknowledged, and not acted on.

 

So, a million dollar question. Is there a proper way of getting a reservation, without repeating same experience as above?

[f-mattox]

Calling the reservation from our cabin as soon as we board has always worked for us.

[Colo Cruiser]

Yes call the DINE line or see a Head Waiter in the DR or the HC.

Its really not that big of a deal.

Edited June 6, 2015 by Colo Cruiser

[ginnstars]

I've never done the Chef's table. Is it worth it? Can you describe your experience? I'm wondering if it might be something my husband might like to do. :confused:

[f-mattox]

As you can see here, to some it's not that big a deal; to others it can be the highlight of the cruise. You should definitely do it at least once and decide for yourself.

 

You start with a tour of the galley escorted by the Executive Chef and the Maitre d' followed by hors d' oeuvres and French champagne presented at a seating in the galley set up especially for your group of no more than 12. Then to a special table in the dining room for a multi-course dinner prepared especially for you, with wines paired to each course by the Sommelier with a brief history of each and why it was selected for that course. The pace is very relaxed, giving you time to fully savor each exotic course. The whole event can take 3+ hours.

 

At the conclusion you are presented with complimentary photos taken by the ships' photographers and a beautiful coffee table book filled with recipes developed by Princess chefs and signed by your executive chef.

 

I've had the pleasure of attending the Chef's Table three times, and the menu was entirely different each time.

 

So if this sounds at all interesting, you should definitely try it at least once.

[ginnstars]

Thank you! :) I can see why the OP was willing to go through so much for it now. :)

[IECalCruiser]

Do a B2B in a full suite and have your waitress in Sabatini's be the wife of the Sous Chef. We were able to reserve at the end of the first cruise for the second cruise. Or have your waiter in the MDR suggest you attend and get you signed up when a third CT is added on a two week cruise. Those worked for us.

[Treven]

Hello everyone.

 

I will be on Crown Princess on September 23rd. My past experiences with Princess firmly made me think that I must jump through some fiery rings to get Chef's Table reservation. I am wondering if there's an easier way.

 

Last cruise, I was also on Crown. And we managed to get CT reserved, and it was AWESOME. But here's what we had to do.

- Boarded, dashed to customer service desk, bags and all. Inquired about Chef's Table. Were directed to reservation line.

- Went to the cabin, tried calling reservation line. Busy (yeah, huge surprise, on embarkation day lol)

- Walked to dining reservation desk at MDR. Spoke with hostess. She was pretty clueless about existence of Chef's Table. But she took my name, and at the same time told us to call reservations.

- Finally got through reservations. Were told that we should go to MDR and reserve there.

- Went there again. Another girl was there, said there's no record of us reserving anything, but took our name down again.

 

We did get invitation to a "pre-Chef's Table" meeting, and tickets for it. Which hostess did it, who knows.

 

We tried to reserve it on Royal a year earlier. Left a message for dining reservations, which was never acknowledged, and not acted on.

 

So, a million dollar question. Is there a proper way of getting a reservation, without repeating same experience as above?

I've done it once and absolutely loved it. I certainly didn't have all the trouble you went through. I got to my cabin about noon and after dropping my carry-on bags I called the DINE line. When someone finally answered, after many rings (I'm persistent), I told her that I wanted to be included in the Chefs Table. A day or two later I received a letter stating that I was included, and the time/location the group would meet with the head chef & maitre'd to go over the menu and to make sure no one had any food allergies based upon what would be served. Personally I'm so glad I don't have a food allergy.

[f-mattox]

I've done it once and absolutely loved it. I certainly didn't have all the trouble you went through. I got to my cabin about noon and after dropping my carry-on bags I called the DINE line. When someone finally answered, after many rings (I'm persistent), I told her that I wanted to be included in the Chefs Table. A day or two later I received a letter stating that I was included, and the time/location the group would meet with the head chef & maitre'd to go over the menu and to make sure no one had any food allergies based upon what would be served. Personally I'm so glad I don't have a food allergy.

 

That is exactly the way we got it--all three times.

[caribill]

 

- Walked to dining reservation desk at MDR. Spoke with hostess. She was pretty clueless about existence of Chef's Table.

 

If you go to the MDR, ask to speak with the headwaiter. He will know what to do.

[Jo and Rob]

I've never done the Chef's table. Is it worth it? Can you describe your experience? I'm wondering if it might be something my husband might like to do. :confused:

 

We did a LIVE from post on the Crown on our first ever cruise in 2010. I have copied and pasted the Chef's table post below with the video

 

The chef's table was absolutely amazing!!!

 

If I had to give one piece of advice from the entire cruise it would be to try and get on the chef's table if you love and appreciate food. I guarantee you won't be disappointed. It was $75 each and definitely worth every penny. Second piece of advice make sure you follow the advice of not eating much at all in the day.

 

We all gathered at the International cafe at 7pm, and as we had already met for the health and safety briefing we already felt like we knew each other a bit. The maitre D'hotel Francesco Ciorfido then escorted us up to Da Vinci dining room where we were given our white coats and led into the galley.

 

In the galley you get an extensive explanation of how the food is organised and a complete tour of the galley. It was Italian night in the MDRs so all the waiters were dressed in Italian stripy t-shirts rather than the formal suits that they normally wear. Everyone was so friendly in the galley and seemed genuinely pleased that we were interested in seeing behind the scenes.

 

We were then led through the galley to one area where the gastronomie began. We were each given a glass of champagne (constantly refilled) while we enjoyed the canapes. Our first was Tuna tartar served on an oriental spoon which had been marinating in soy and ginger, delicious, next we had bistro mini quiche with fortini cheese and truffle which just melted in your mouth. Our third canape was bistro vol-au-vent forestiere with truffle oil, which was so light and our fourth canape was a buckwheat blini with caviar and creme fraiche.

 

The chef then left us in the safe hands of the Maitre D so he could make our dinner.

We gave back our white coats and were led back through the restaurant and down to the Michelangelo restaurant were a special table was waiting for us. The Maitre D then introduced the wine he had selected for the meal. The red was a robust 2004 vintage Cabernet Sauvignon (from Califorinia I think called something Jackson) the white was a Pinot Grigio (I think) but I can't remember the details - just that it was light and delicious.

 

We were given a appertiser (not listed on the menu) of beef carpaccio which was delicious. The executive chef Manlio Cuzzolin came to our table and introduced the risotto with lobster tail and claws which was divine.

 

We were then served a bloody mary sorbet complete with a celery decoration and Manlio came round with a bottle of vodka which he then poured over the top.

 

The waiters then removed the table decorations and bread baskets from the table ready for the theatre to begin! Manlio and his team then reappeared once more carrying huge medieval spiked flambe roasters which they laid down on the table behind us. They then poured over ladles and ladles of flames that looked truly spectacular. Another waiter carried out a huge paella shaped pan filled with lobsters - and that wasn't even on the menu! Our main course was Trio of beef, veal and pork tenderloin with jus, salsa verde, bearnaise sauce and cafe de Paris butter (they were each in little sauce pots so you helped your self to what you fancied) served with lobster on the side. This was accompanied with mashed potatoes with baby sweetcorn, cherry tomatoes, chargrilled asparagus and charred premium vegetables.

 

The wine and conversation just kept on flowing. We were lucky that everyone was so friendly and we all got on really well. Our cheese course was potted stilton with port wine and walnuts and rosemary biscotti - I couldn't believe just how tasty it was and even Rob who is normally not keen on stilton cheese loved it.

 

Our dessert was orange mousse with raspberry mango glaze which was served with a delicious dessert wine. The head pastry chef came out with Manlio for this and I asked him how long the dessert took him to make....five hours!!! The dessert was served on an edible sugar crafted plate which was so attractive.

 

To complete the meal we had coffee (or tea) with Manlio's homemade biscotti and and amaretti. Manlio gave all the ladies a red rose and all the men a signed Princess cookbook (worth $49.95) We then had our photographs taken with Manlio and Francesco and another one with the entire group. These will be ready for collection today. Rob has done a great job at capturing the evening in just over a minute.

 

We were the envy of the entire restaurant with the food and extra attention we were given - and several diners got up and took pictures of the medieval spiked flambe roaster. I thanked Manlio again while we were having our group picture taken and he said it was an absolute pleasure to cook for people who really appreciate his craft - we definitely got the impression that they really enjoyed the evening as well. This is truly an experience of a lifetime not to be missed!

 

Hope you enjoy the video!

 

Here is a link to the thread in its entirety.

http://boards.cruisecritic.co.uk/showthread.php?t=1141926

Just remember to use the link above for the video posts rather than the links in the thread which no longer work for some reason!

Edited June 6, 2015 by Jo and Rob

[flamomo]

Have done CT 5 times and thoroughly enjoyed it every time. Pricey? ..... a bit, but so worth it!

[capriccio]

We've done it 3 times - the first time (when it was a new option) we registered at the Customer Service desk, once thru the DINE line and once the Head Waiter at the embarkation lunch took our reservation.

[latebloomer56]

We have tried several times but only made it once April 2010 on the Grand TA trip. We were very lucky as this trip we had Master Chef Alfredo Marzi and he signed my book Cook With Love on his picture. The food was wonderful and after a few trips have tried each cruise with no luck. We arrive early but have been told (when answered at all) we were not chosen. Will try again on the Regal in Oct. who knows like the old saying " you never failed until you stop trying".

Happy sailing all.

[Colo Cruiser]

As you can see here, to some it's not that big a deal; to others it can be the highlight of the cruise.

 

 

The dinner is fantastic, never did I say the dinner was not that big of a deal. :rolleyes:

[timem]

Tried twice did it twice. An incredible experience. Wine makers dinner good also tried once did it once

 

 

Sent from my iPhone using Tapatalk

[Coral]

 

So, a million dollar question. Is there a proper way of getting a reservation, without repeating same experience as above?

 

My sister was on the Royal Princess in April. Immediately after getting to the cabin she called the DINE #. They told her it was full but they would put her on the waitlist. The following day, she had a questioner in her mailbox and a time and date for it. They did 3 on her sailing and she was informed that 60 people did not make it. It was the highlight of her cruise.

[Jo and Rob]

Make sure you pack shoes without open toes as Princess are quite strict about this (or they will have you wearing socks!) Obviously this is just for the galley tour!

Edited June 6, 2015 by Jo and Rob

[f-mattox]

The dinner is fantastic, never did I say the dinner was not that big of a deal. :rolleyes:

 

Sorry Colo Cruiser; I misinterpreted your post. :o

[Colo Cruiser]

sorry colo cruiser; i misinterpreted your post. :o

 

 

10-4. ;)

[Treven]

As a side bar, if my experience was any indication, do not get dressed up for the dinner. I thought everyone would be dressed up for dinner so I wore a dress shirt and tie (oh, I had pants on too:)) and discovered I was way overdressed. Most of the other men had on dockers and a sportshirt while one guy had on jeans, nice ones, but jeans nevertheless.

As a reminder, the cost is now $95/person, tho well worth it IMHO, and takes 2 1/2-3 hours.

[Colo Cruiser]

$115 PP for Chefs Table Luminaire on the Royal/Regal.

[58Piano]

What if you do not drink alchoholic beverages? Is it worth it then?

Is the price less without wine? Cruise ships seem to make such a big deal out of heavy drinking. You can have fun without drinking!

[Coral]

What if you do not drink alchoholic beverages? Is it worth it then?

Is the price less without wine? Cruise ships seem to make such a big deal out of heavy drinking. You can have fun without drinking!

 

There is a $15 discount (or something similar) with out wine.

[Colo Cruiser]

There is a $15 discount (or something similar) with out wine.

 

That's about right. :)