Cordon Bleu Course

[floridaphilly]

Has anyone ever taken the Cordon Bleu Cooking course? Is it worth doing? Is it a hands on course or are you only watching a chef prepare food. We are on the November 11 transatlantic crossing so there will not be an opportunity to shop with the chef but I wonder if it is worth $495 a person.

[mrlevin]

We paid $395 a piece a couple of years ago.....well worth it. We got to murder four different recipes. Forced my folks to eat some of the food. Had a lot of fun. Would I do it again; probably not because the experience wouldn't be new the next time. However, the experience was wonderful. Even at a price of $495 you get three cooking sessions and a dinner and a party for what you would pay for a three hour dog sledding excursion in Alaska.

 

Marc

[HomeLover]

I will give the other side of the story. I took the course in 2004 and thoroughly enjoyed it. BUT, is it worth the money? Here is my take.

You are split into a group of 4 people. The chef gives you a recipe and show you how to make it, then you split into your group and make it on your own. The first session is an appetizer, the second a main course, and the final day a dessert. Yes, you have a 'graduation' dinner at Signatures, and we got a basic 'how to' cookbook from the Cordon Bleu school. Most of the cookbook was basic stuff with some recipes. We also received our CB apron and chef's cap. I had a blast because we had a great group, but is it worth $495.00? I didn't think so at $395. I didn't learn anything I didn't already know (and I am not a gourmet cook).

Hope this helps.

[Gail C]

Thanks for sharing your experience, Homelover, I've been fussing over this decision for a month. Like most similar things, the group makes or breaks it. I hate to make a several hundred gamble on the hope that the group is fun. I, too, am not a gourmet cook, but I do know my way around the kitchen, so would be interested only in learning new stuff, short cuts, etc.

[Wendy The Wanderer]

We both took one in June, and it was a blast. I think different chefs organize things differently, but on Voyager, the head chef participated, along with the CB chef, David Bilsland, who was a great guy, and a very good chef and teacher.

 

We learned a lot. We were given a demonstration on cooking the dish(es), then escorted into the Signatures kitchen where we cooked. We did not cook in groups of 4, but did pair quite often to share cooking and mixing of ingredients into somewhat larger batches. There was quite a bit of chaos, and gobs of fun. We made quite a wreck of the kitchen. Certain parts could have been organized better, but it was overall very enjoyable.

 

I would definitely do it again, but beware the extra calories!

[ChatKat in Ca.]

I took the class in 2003 on a Panama Canal Cruise and had a lot of fun; That class was interesting because it was not only about cooking but there were alot of interesting basics - sauces, presentation and technique. We were in groups of 4 for chopping/cutting but two for preparation and you did have a choice of cookbooks if you already had the basic.

 

I took the class with Wendy and some others I know in June on Voyager and we really had a great time. We made things that were more interesting and practical - things I would make at home. The CB Instructor, David, was exceptional (and he was out mixing with the students during non-class as well). We had a cocktail party, two dinners and a lot of fun, a Galley Tour. The Executive Chef, Cornell, was hands on with us too. I got a different cookbook this time.

 

I am also registered for it a 3rd time on the Grand Crossing in 2007. Both cooking partners from 2003 and 2006 will be in that class. No doubt it will be worthwhile AGAIN.

[TheWaywardTraveler]

Has anyone ever taken the Cordon Bleu Cooking course? Is it worth doing? Is it a hands on course or are you only watching a chef prepare food. We are on the November 11 transatlantic crossing so there will not be an opportunity to shop with the chef but I wonder if it is worth $495 a person.

We booked the Nov. Funchal to FLL cruise on Voyager in July and paid $395 each for the CB experience - I would have your agent check the price again - can't believe it went up $100 in such a short time - especially since I think this is the the last cruise before its refurbishment - and they were giving upgrades and pre-cruise freebies in what I felt was an attempt to fill the ship. Of course - I'm a cruise newbie and don;t know the ways of this world yet:) .

[Gail C]

>>>We booked the Nov. Funchal to FLL cruise on Voyager in July and paid $395 each for the CB experience <<<

 

Pat, I'd appreciate knowing your thoughts on the CB experience.

[TheWaywardTraveler]

I worded my reply poorly, sorry! :( We booked in July for the November criuse, so I haven't experienced CB yet - but I'm trying not to wish the next two months away waiting for the trip!

[JoAnne B]

I've done the CB twice and would not hesitate to do it again. The classes were relatively basic for me because I cook a lot, but still I learned enough "new" technique and ideas to make it worthwhile. The class ranged from raw beginner cooks to accomplished gourmet afficondo's. Unfortunately the program has been so popular that they have increased the class sizes and number of groups so that it lost some "hands on". Last time the kitchen was really crowded and chaotic. Maybe that is why they feel safe in raising the price.

 

Is it worth it? For me, yes. It is a great way to meet people on the crossings.

[ChatKat in Ca.]

I just added CB to my Nov 2007 cruise at $395.00

[TheWaywardTraveler]

JoAnne -

How many were in your group? According to Regent, this is limited to 16 people, which I thought was not a bad group size.