{"id":7954,"date":"2024-11-15T13:37:52","date_gmt":"2024-11-15T13:37:52","guid":{"rendered":"https:\/\/finderica.com\/4-secrets-from-chefs-for-better-cruise-dining\/"},"modified":"2024-11-15T13:37:52","modified_gmt":"2024-11-15T13:37:52","slug":"4-secrets-from-chefs-for-better-cruise-dining","status":"publish","type":"post","link":"https:\/\/finderica.com\/?p=7954","title":{"rendered":"4 Secrets from Chefs for Better Cruise Dining"},"content":{"rendered":"
\n
\n

It\u2019s getting easier to find top-notch dining experiences on cruises.<\/span><\/p>\n<\/div>\n

\n

Cruise lines are increasingly catering to high-end tastes, offering specialty dining experiences often led by high-profile chefs. For example, British royal chef Darren McGrady, who once served Queen Elizabeth II and Princess Diana, helped create an afternoon tea experience for Princess Cruises.<\/span><\/p>\n<\/div>\n

\n

Even notoriously budget-oriented cruise lines market to foodies with celebrity endorsements. <\/span>Carnival Cruise Lines<\/span> features Food Network personality Guy Fieri through his onboard restaurants including Guy\u2019s Burger Joint and Guy\u2019s Pig & Anchor Bar-B-Que Smokehouse.<\/span><\/p>\n<\/div>\n

\n

No matter your cruise budget, here are some chef-approved tricks to eating better on a cruise.<\/span><\/p>\n<\/div>\n

\n

1. Try a specialty dining experience<\/span><\/h2>\n<\/div>\n
\n
\n
\n
\n
<\/div>\n<\/div>
\n

Afternoon tea served on the Sun Princess. (Photo by Sally French)<\/span><\/p>\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

\n

British royal chef Darren McGrady helped create an <\/span>afternoon tea experience for the <\/span>Sun Princess ship from Princess Cruises<\/span>,<\/span> which debuted in the spring of 2024. For $30, guests can take part in an hour-long experience filled with stories from McGrady\u2019s time with the royal family, etiquette tips and history lessons \u2014 all presented via a series of video clips. (While on a press trip on the Sun Princess, I was able to join one of these afternoon teas.)<\/span><\/p>\n<\/div>\n

\n

\u201c<\/span><\/span>What we\u2019re serving on board is afternoon tea \u2014 light, refined, and steeped in tradition,\u201d McGrady says. \u201cIt\u2019s where you can visit and chat, and have a cup of nibbles.\u201d<\/span><\/p>\n<\/div>\n

\n

Although specialty dining experiences like these come at an extra cost, they generally feature higher quality food and a carefully curated menu.<\/span><\/p>\n<\/div>\n

\n

“I\u2019ve seen too many places cut corners with things like lukewarm water, or sandwiches that are so dry and crusted on the top,\u201d he says. \u201cA proper British tea needs boiling water to release the tannins, and the sandwiches should be delicately cut and perfectly fresh.”<\/span><\/p>\n<\/div>\n

\n

McGrady says it\u2019s often worth paying extra for fine dining. After all, many cruises offer casual establishments like the main dining hall to all passengers at no extra cost, but do charge extra for some high-end or specialty restaurants. But while on a relaxing cruise vacation, you likely have time to sit through a multi-course meal, allowing you to really savor what you paid for.<\/span><\/p>\n<\/div>\n

\n

\u201cI see so many people onboard rushing through their meals or missing out on the specialty dining,\u201d he says. \u201cTake your time, and don\u2019t skip out on the experiences.\u201d<\/span><\/p>\n<\/div>\n

\n
\n
\n
\n
\"Food,<\/div>\n<\/div>
\n

Pastel de Nata served onboard the Sun Princess.(Photo by Sally French)<\/span><\/p>\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

\n

Carlos Justina, food and beverage director at Princess Cruises, says there is definitely an uptick in french fry consumption on ships with more kids onboard. But the good news about the all-you-can-eat nature of a cruise is it\u2019s an opportunity to try something new. <\/span><\/p>\n<\/div>\n

\n

Justina recommends the flaky, buttery Portuguese egg tarts, or pastel de nata. They\u2019re almost always available at the International Cafe, an all-you-can-eat bakery onboard the Sun Princess that\u2019s open 24 hours a day and is included with cruise fare.<\/span><\/p>\n<\/div>\n

\n
\n
\n
\n
\"Food,<\/div>\n<\/div>
\n

Tony Gemignani shows off pizzas he made onboard the Sun Princess. (Photo by Sally French)<\/span><\/p>\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

\n

For pizza chef Tony Gemignani, that logic even applies to cruise staples like pizza.<\/span><\/p>\n<\/div>\n

\n

\u201cAnyone can do a margherita or a pepperoni pizza,\u201d he says. \u201cWith my menu, there needed to be award-winners and out-of-the-box pizzas. I want ingredients that you can\u2019t get every day.\u201d<\/span><\/p>\n<\/div>\n

\n

He designed a pizza menu for Princess Cruises that stands out with ingredients such as Soppressata sausage, hot honey, Gorgonzola and sweet fig preserve.<\/span><\/p>\n<\/div>\n

\n

His pies are served at the ship\u2019s specialty pizzerias \u2014which cost extra \u2014 or the complimentary pool deck pizza spot.<\/span><\/p>\n<\/div>\n

\n
\n
\n
\n
\"Food,<\/div>\n<\/div>
\n

Sushi served as part of the Morimoto By Sea pop-up on a Holland America ship. (Photo by Sally French)<\/span><\/p>\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

\n

Eating well on cruises also means opting for local ingredients that offer greater freshness.<\/span><\/p>\n<\/div>\n

\n

Holland America Line<\/span>, for example, launched a fresh fish program last fall that relies on local ports to provide the fish served onboard in partnership with Iron Chef Masaharu Morimoto. His pop-up restaurant onboard, where guests can pay $55 per person for a multi-course meal, features the fish in its dishes.<\/span><\/p>\n<\/div>\n

\n

Menus for the dining experience vary depending on where you\u2019re sailing. In Hawaii, whet your appetite for fish such as mahi-mahi and opah. Meanwhile, Alaskan cruisers can expect to dine on Alaska king salmon or Alaska halibut.<\/span><\/p>\n<\/div>\n

\n
\n
\n
\n
\"Shop,<\/div>\n<\/div>
\n

A Berliner, which is a German-style donut, on the Sun Princess. (Photo by Sally French)<\/span><\/p>\n<\/figcaption><\/figure>\n<\/div>\n<\/div>\n

\n

Then again, if fine dining isn\u2019t your style, you don\u2019t need to limit yourself to luxury. In fact, McGrady says the Queen was happy with tea and toast for breakfast, and Princes William and Harry enjoyed pizza when McGrady worked for the family. <\/span><\/p>\n<\/div>\n

\n

\u201cIf [going to a fancy restaurant] is something you don\u2019t feel comfortable doing, don\u2019t stress,\u201d McGrady says. \u201cYou don\u2019t need to do it, because you\u2019re here to have fun.\u201d<\/span><\/p>\n<\/div>\n

\n

McGrady himself has been known to make a beeline for the cruise buffet\u2019s Indian food section, which he considers comfort food.<\/span><\/p>\n<\/div>\n

\n

\u201cCruises don\u2019t need to be stuffy,\u201d he says. \u201cRelax, enjoy yourself and make the most of what\u2019s onboard \u2014 especially the food.\u201d<\/span><\/p>\n<\/div>\n

\n
\n
\n
\n

How to maximize your rewards<\/span><\/h3>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

Source link <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

It\u2019s getting easier to find top-notch dining experiences on cruises. Cruise lines are increasingly catering to high-end tastes, offering specialty dining experiences often led by high-profile chefs. For example, British royal chef Darren McGrady, who once served Queen Elizabeth II and Princess Diana, helped create an afternoon tea experience for Princess Cruises. Even notoriously budget-oriented<\/p>\n","protected":false},"author":1,"featured_media":7955,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"rank_math_lock_modified_date":false,"footnotes":""},"categories":[195],"tags":[2572,2573,2574,227],"class_list":{"0":"post-7954","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-personal-finance","8":"tag-chefs","9":"tag-cruise","10":"tag-dining","11":"tag-secrets"},"_links":{"self":[{"href":"https:\/\/finderica.com\/index.php?rest_route=\/wp\/v2\/posts\/7954","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/finderica.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/finderica.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/finderica.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/finderica.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7954"}],"version-history":[{"count":0,"href":"https:\/\/finderica.com\/index.php?rest_route=\/wp\/v2\/posts\/7954\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/finderica.com\/index.php?rest_route=\/wp\/v2\/media\/7955"}],"wp:attachment":[{"href":"https:\/\/finderica.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7954"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/finderica.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7954"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/finderica.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7954"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}