Regent Seven Seas taps into demand for culinary classes


Regent Seven Seas will introduce 16 new culinary arts classes as part of the onboard experience on Seven Seas Splendor during its inaugural season in 2020.

The company says that cooking classes on a cruise are among the top foodie experiences desired by luxury travellers. Culinary courses will be offered in destination-inspired themes.

Island Fusion will focus on the regional cuisine of the Caribbean islands, blending native ingredients and traditions with influences from colonialist dishes from France, Spain, Africa, India and China.

The Farmstand Fabulous class aims to teach attendees to shop and cook like a chef, enjoying the fresh ingredients of each season, inspired by what is available at the farmer’s market or in the produce aisle.

Treasures of the Aegean focusses on the traditions of Greek food and the Mediterranean diet through favourite dishes from Corfu, Crete, Rhodes and Santorini, using local ingredients and traditional techniques.

The Batter Up class will dive into batter-based recipes ranging from French crêpes and Tuscan flatbread to Santorini tomato fritters and Turkish zucchini fritters.

The Nourished Kitchen: Plant-Based Comforts explores the latest trends in plant-based recipes as inspired by Regent’s work with the Teaching Kitchen Collaborative of Harvard University and The Culinary Institute of America.

Sensuous Spain explores the rich tradition of Spanish cuisine with a focus on tapas.

World of Flavor: Street Food will explore popular street stand recipes and the secret ingredients and techniques that make these recipes special, as informed by Regent chefs’ conversations with locals around the world who shared family recipes.

The two-hour classes were designed by chef Kathryn Kelly, Regent Seven Seas Cruises’ executive director of culinary enrichment. A Culinary Institute of America graduate, Kelly has spent 40 years travelling to explore the world’s many different cuisines and the cultures that created them. She and other master instructors teach the classes.

“Our curriculum appeals to a broad range of tastes and caters to all experience levels, from beginner to seasoned chefs, delivered in the most advanced teaching kitchen on the seas,” said Kelly. “We teach the culinary techniques that chefs use every day; build a recipe and skills repertoire that can be easily transferred to guests’ home kitchens; explore cuisines, spices, recipes and ingredients from our ports of call; and most of all, have fun together sharing stories with people who enjoy cooking.”

Kelly added, “When I was younger, we used to go to friends’ homes and they would pull out their projector and tell us about their trip through pictures. Today, our guests can share their cruise experiences at home by cooking meals for their friends that represent the destinations they explored during the voyage.”

Guests attending classes in the Culinary Arts Kitchen will receive individualised instruction, as each student will cook from their own personal workstation with hands-on training, and see close-up details on large-screen monitors. There are 18 individual cooking stations, sitting in three long curved rows with white quartzite countertops and stainless-steel accents. The workstations are fully equipped with induction cooktops, stainless steel sinks and a comprehensive collection of cooking essentials. The culinary centre also features floor-to-ceiling windows for ocean vista views from Deck 11.


About Author


Marisa has been writing about transport design and the passenger experience since 2013 and is also a contributor to sister titles Aircraft Interiors International and Business Jet Interiors International. She has travelled the world extensively by car, plane, train and cruise liner.

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