Er route to Banjul, Gambia
During sea days sometimes Silversea give cooking demonstrations. During the first month of the world cruise, they actually hosted a guest chef whose job it was to give such demonstrations. Which means they gave up a cabin that they could have made money from to support a guest chef. Today we had risotto prepared by the Italian Chef Paolo (from Italy) and macaroons made by Pastry Chef Sebastien (from Mauritius).
Most staged cooking has the cook showing the basics but then presenting an already prepared final product. However, I give credit to Paolo for actually serving what he cooked on stage. Sebastien poked fun at Paolo for making “fried rice”. For two professional chefs they had good stage presence.
I’m not a fan of macaroons as I find the fluffy cookie shells annoying to eat (as I mentioned before about mousse) – but that didn’t stop me from eating the samples they gave. I’ve learned to enjoy risotto. You could call it fancy Rice-A-Roni, but I’d never do that in front of an Italian.