Chef's night????????

[cle1]

Please explain to about Chef's Night. The last time we sailed HAL, I don't remember this. What is the menu like? Thanks for any information you can pass on.

[Krazy Kruizers]

My Report from the Volendam:

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There were only 2 dining times for this: 5:45 and 8:30.

 

It was on day #7 - an Informal night.

 

The group "The Mix" from the Crow's Nest played the music about 80% of the time. The crew staff and dancers from the production shows led the waitstaff in the dance routines. The lead singer from the cast did the opening song. It was the only time she sang. Since she was on the steps, halfway down, many people didn't even know that she was singing.

 

When we entered the dining room there was already a Parker House with various seeds on top on the butter plate which was under your chef's toque and menu. The menu was a special cut out showing a spatula, cork screw, rolling pin, chopping knife and big spoon.

 

Then we had the Ballet Service. This was the only time we had a singer. The waitstaff entered both levels of the dining room to the tune of "Swan Lake". The assistant waiter held the try of napkins while the waiter placed them in our laps. The crew and cast had to help out here in some sections as there weren't enough waitstaff to quickly get the napkins to everyone.

 

Act 1 - Once again the waitstaff, crew and cast entered the dining room carrying the Chef's Amuse Surprise -- mushroom mousse with asparagus en bouche. This was a tiny empty puff pastry with a tiny dab of mouuse on top.

 

After those dishes were cleared away, the waitstaff. crew and cast again assembled in the hall and entered the dining room to begin Act 2 -- The Swing Service. The crew and staff "mixed" the salad in HUGE salad bowls to music -- waitstaff get throwing in fake tomatoes, peppers, etc -- some of the waitstaff tried to juggle the peppers -- very funny. Show Salad Spectacular: menu said that we were to have assorted baby greens, pepper rings, mushrooms, scallions & cherry tomatoes with a honey mustard dressing. What we actually got was a tomato stuffed with the assorted baby greens, enoki mushrooms with chopped up onion, scallions and peppers sprinkled on top and the honey mustard dressing drizzled over everything.

[Krazy Kruizers]

Then the waiters came around and took our orders for the Starters and Entrees.

 

Starters:

1.Dialogue of Alaskan Salmon Tartare with avocado: cold smoked, pickled and chipotle-hot-smoked salmon with lime-avocado-tomato sauce. DH had this -- loved it the first segment. 2nd segment -- it was mostly BIG chunks of onion and very little salmon.

 

2.Golden Baked Brie in Phyllo Dough served with a cinnamon-spiced apple cranberry compote -- have had this many times in the past -- love it -- it was excellent the first segment -- not completely heated through -- brie -- wasn't even melted a little bit.

 

3.Lobster Bisque sensuously smooth classical shellfish soup enhanced with aged French cognac and whipped cream. We both have had this in the past -- it's okay -- not one of our favorites.

 

4.Oxtail En Crote - flavorful classical soup slow-simmered and served in a crisp pastry crust -- excellent both segments.

[Krazy Kruizers]

Entrees:

 

1.Tagliatelli with Roasted Chicken & Portobello Muchrooms tossed in olive oil and lemon cream.

 

2.Sauteed shrimps "Provencales" scented with Mediterranean herbs, tomato concassee', florets of crisp, tender broccoli and sticky rice -- you got 4 medium size shrimps -- some people ordered 3 of this dish in order to get more shrimp -- which sent the waiter into a tizzy since they were on a time schedule.

 

3.Apricot Glazed Salmon with Soya Garlic and Ginger Spalsh -- I have had this on other ships and love it. 1st segment -- excellent RED sockeye salmon -- 2nd segment -- pink salmon -- tasteless.

 

4.Duck Breast a l'Orange - the old time favorite, oven roasted until crisp amd served with a Grand Marnier sauce, braised red cabbage, pea pods, carrots julienne and William potatoes. DH had this the first segment -- excellent.

 

5.Whole Roasted Tenderloin of Beef on an earthy bed of calvados-spiked mushroom ragout, with vegetable bundle, braised onion & horseradish mashed potato. DH had this the second time -- beef was tough and fatty.

 

6.Wild Mushroom Strudel - selected forest mushroom spinach & feta cheese rolled in Phyllo dough and baked until crisp and flaky. Served with a Thai red curry sauce and a timbale of basmati rice.

[Krazy Kruizers]

Act 3 - The Final Service --- the waitstaff, crew and cast began to assemble out in the hallway around 7:15 for this. Then they came parading into the dining room carrying trays of Chef's Rudi's "Hat's Off" dessert. Some of the cast and crew members had bottles of fake champagne that when they popped the corks, some bottles sent out streamers aimed towards the chandeliers which also landed on the people and tables directly below. Other fake botles of champagne gave off smoke. We have had this dessert before. There is a small piece of cake resembling a peg that holds the chef's hat in place - the chef's hat is made out of white chocolate - chef's hat conceals a small amount of chocolate mousse. It was excellent the 1st segment. The second segment -- the cake was flavored in mint -- the mousse was flavored in mint. All you could taste was mint!! A lot of white chocolate went to waste. Many people could not (including us) break the hat up -- it was too thick in places.

 

We noticed that on the 1st segment, the section of tables in front of ours were all served their dessert before the Act 3 parade took place. As a result, several people left early not knowing that something else was going to happen.

[Krazy Kruizers]

One other difference between the segments (other than the quality of the food that I mentioned): on the 2nd segment there was a bottle of white wine and a bottle of red wine on each table trying to get people to buy some wine. It worked -- that was the only evening that they sold quite a few bottles of wine at dinner. And the only time the wine stewards seemed happy.

 

DH did have a long talk with our area captain and the maitre'd at the end of dinner about the differences. That was when we learned that Seattle had sent this "specialist" to work on things.

[bepsf]

If you're on a Vista Class ship - you won't have the goofy floor-show.

[jtl513]

You probably don't remember it because it's a fairly recent thing, I think. We didn't have it on the Noordam last June, but did on the Veendam in Dec. From the daily program: "Tonight, 'dinner theater' takes on a whole new meaning. Your dining room stewards, sing, dance, and juggle tableside as they serve a very special meal created by Holland America's Master Chef Rudy Sodamin. For this one night only, there are two dinner seatings. The fun begins at 5:45 for early seating and at 8:30 pm for main seating. Bring your cameras. It's all capped off by a big finish and an amazing dessert you won't want to miss!"

 

DW and I thought the whole thing was hokey, and neither of us recall anything we especially liked about the menu, including whatever the "special dessert" was! :) They give everyone Chef's hats to wear, and you don't get a napkin until the waiter-parade tosses one in your lap. They interrupt the service for a singer on the stairs, and a group song by many (if not most) of the waiters. If they have one on our next cruise we'll probably go elsewhere that night. :)

[GeriatricNurse]

You probably don't remember it because it's a fairly recent thing, I think. We didn't have it on the Noordam last June, but did on the Veendam in Dec. From the daily program: "Tonight, 'dinner theater' takes on a whole new meaning. Your dining room stewards, sing, dance, and juggle tableside as they serve a very special meal created by Holland America's Master Chef Rudy Sodamin. For this one night only, there are two dinner seatings. The fun begins at 5:45 for early seating and at 8:30 pm for main seating. Bring your cameras. It's all capped off by a big finish and an amazing dessert you won't want to miss!"

 

DW and I thought the whole thing was hokey, and neither of us recall anything we especially liked about the menu, including whatever the "special dessert" was! :) They give everyone Chef's hats to wear, and you don't get a napkin until the waiter-parade tosses one in your lap. They interrupt the service for a singer on the stairs, and a group song by many (if not most) of the waiters. If they have one on our next cruise we'll probably go elsewhere that night. :)

 

 

Sounds like a great evening to book PG!

[WindyCity]

Yes, Ward, it is a great night got PG or Lido. Selections and food were terrible - we were definitely not impressed. In fact, we thought it brought down the "classiness" of a HAL cruise.

[happy cruzer]

I was in the PG for the night of the chef's dinner. It was not crowded and the service was so so the food too was so so..

 

 

So we wish we had seen the Chef's dinner and had the duck.....

 

To each his own..

 

Cheers.

[happy cruzer]

I was in the PG for the night of the chef's dinner. It was not crowded and the service was so so the food too was so so..

 

 

So we wish we had seen the Chef's dinner and had the duck.....

 

To each his own..

 

Cheers.

[Lynne Myrna]

If you're on a Vista Class ship - you won't have the goofy floor-show.

 

Thank God we cruise on the Vista Class ship!!!!!

[x lindsay x]

I've only experienced the Master Chef's Dinner once but the dining room staff in my area seemed to really enjoy themselves while performing. Sure it was cheesy but seeing them having so much fun is what made it really enjoyable for us.

 

Most importantly the Brie appetizer was delicious (I convinced the Head Steward to bring it to me the following night I liked it so much), and the Wild Mushroom Strudel was probably one of the best entrees I had the entire 10 day trip.

[madelinerose]

Well, thank goodness, I think? This whole production sounds very strange to me. :confused:

 

Karen

 

If you're on a Vista Class ship - you won't have the goofy floor-show.

[iceman93]

My table thought it was wonderful, and I find it amusing that all the people who pooh-pooh it haven't even experienced it. Use the Pinnacle or the Lido that night all you want--you're only cheating yourself out of something you might enjoy if you only give it half a chance.

 

The staff we spoke to really enjoyed getting to perform a little bit, and having something to break up the monotony of the dinner service night after night. As I glanced around the dining room, I saw nothing but smiles as people waved their napkins and clapped along. All in all, it was a very "Disney" experience (which is a high compliment, coming from me), meaning it was well-planned and well-executed. It had the potential to be cheezy (much like the renewal of vows), but instead came across fun and natural.

[RuthC]

I find it amusing that all the people who pooh-pooh it haven't even experienced it.

Not "all" of 'em. :rolleyes:

I endured it on the Volendam last July and had to repeat the torture on the Zaandam in October.

Thankfully there is no production show made of dinner on the Vista's or I may have had to jump overboard off the Noordam's fantail in January.

[AWED23]

My table thought it was wonderful, and I find it amusing that all the people who pooh-pooh it haven't even experienced it. Use the Pinnacle or the Lido that night all you want--you're only cheating yourself out of something you might enjoy if you only give it half a chance.

 

The staff we spoke to really enjoyed getting to perform a little bit, and having something to break up the monotony of the dinner service night after night. As I glanced around the dining room, I saw nothing but smiles as people waved their napkins and clapped along. All in all, it was a very "Disney" experience (which is a high compliment, coming from me), meaning it was well-planned and well-executed. It had the potential to be cheezy (much like the renewal of vows), but instead came across fun and natural.

:cool: Thanks Iceman for putting things in perspective...

[Tonklily]

For those of you that chose not to attend your Chef's Dinner, you really missed out. The food selections were excellent, and the entertainment was lots of fun. We were on the Amsterdam in September 2006 for our Chef's Dinner. If you ever get an opportunity again, go for it. I, too, only saw smiles on the faces of all of the guests!:D

[jtl513]

My table thought it was wonderful, and I find it amusing that all the people who pooh-pooh it haven't even experienced it.

I'm pooh-poohing because I experienced it ... and once was plenty for me. When I want entertainment I go to the show lounge. Do you go to the show lounge to eat?

[ldog]

I didn't dislike the attempt for entertainment but I detest asparagus and my DH is allergic to mushrooms so it was a bit of a bust for us that way.

 

It was mildly entertaining.

[innlady1]

If you're on a Vista Class ship - you won't have the goofy floor-show.

 

Whew....thank goodness! :eek:

[PathfinderEss]

Sounds like a great evening to book PG!

GeriatricNurse, you got that one right. We had it on the Veendam and I thought it was a little ridiculous, I felt sorry for the waiters. Next time we're going to PG!

[cruiserfromohio]

The Master Chef's Dinner is an example of a good idea very poorly executed. If HAL had put 1/2 the energy they put into the singing dancing and marching around into the food, this would be a memerable experience. As it is, go to the Lido or the PG and get a better meal with better service.

[Jade13]

Really, we were on the Veendam last August and did not experiance this? My DH is a cHef and he would think it was hokey.

 

They did have the Baked Alaska parade which I assumed was something just done on Alaska cruises? Perhaps they are tryng to add something to the Non-Alaska cruises?