Monday, February 10, 2014

Be Our Guest ! Galley Tour of the Seabourn Pride with Executive Chef de Cuisine Jes Paskins

Wow that title is a mouthful. I have just returned from a wonderful adventure on the Seabourn Pride one of the smaller ships of the Seabourn fleet. I believe capacity is 208 passengers, there were 201 passengers on our trip and 171 in staff ! Sadly the Pride is being retired this year and was sold to Windstar who will continue to use the ship in future sailings. Good news is there is still one more year to try the Seabourn Pride's sister ships the Legend and the Spirit, especially if you love intimate ships, beautiful ports of call, exclusive side trips and amazing meals. If you like something a little larger I have travelled on one of their larger ships the Sojourn and had a great time as well. As you know I will be posting gorg photos of some of the dishes I sampled in another blog, possibly with recipes. This blog is about a very special afternoon tour of the Galley Kitchen on the Seabourn Pride. Executive Chef de Cuisine Jes Paskins, hence to be known as Chef Jes was our delightful guide for this great opportunity to see such a special place ! Thought I would take a moment to share with you .
 Chef Jes has a staff of about 30 in the kitchen on the Pride, that number doubles on the larger ships in Seabourn's fleet, which Chef Jes has also led. The Galley Kitchen is an amazingly small space and highly efficient, full of wonderful machines that help make the 1700 breadsticks daily or cool down the garde manger station, or heat up the stock pots that are constantly simmering something delightful ! There is almost no waste as every dish, Jes explained, was prepared " a la minute".  Whatever is wasted is what you did not clean off your plate ! The kitchen runs 24/7 and each dinner that leaves the kitchen is checked by Chef Jes on the way to the table. Chef Jes and his amazing staff provided us with meals that are not easily forgotten. As the lyrics from Beauty and the Beast suggest below please enjoy some of the goings on in the kitchen !

Ma chere Mademoiselle, it is with deepest pride 
and greatest pleasure that we welcome you tonight.
And now we invite you to relax, let us pull up a 
chair as the dining room proudly presents - 
your dinner!

Be our guest! Be our guest!
Put our service to the test
Tie your napkin 'round your neck, cherie
And we'll provide the rest

Executive Chef de Cuisine Jes Paskins - Chef Jes

Dinnerware - Classic white, Seabourn emblem when appropriate

What Galley tour would be complete without champagne ?

and caviar…...

Chef Jes explaining the Garde Manger (keeper of the food) station

basically this long trough of steel is flooded with water which starts to
ice over and all the cold foods are prepared here for pick up

The ovens , capable of turning out 120 individual soufflé's at once !

You may weep over the oversize Hobart Mixer and as I think I understand it
 the machine to the right portions and rolls  bread

The breadsticks…. can't really say anything more than the most perfect ones I have ever eaten
still have not made them successfully. They make 1700 daily…no waste folks...


Chef Jes putting loaves in the oven
Explaining the portioning machine

I think my favorite photo, his hand in motion captures the passion he has for his job.
It was evident in his presentation and another wonderful quality is
 he quite obviously adores his staff !

What goodies await in the stock pot - there are 2 on board

Some of the sauces getting ready for their performance, only one pot washer in the place !

No I don't know his real name Chef Jes continues to call him Sponge Bob
he is an amazing Saucier

Just a photo I love of the pots awaiting whatever the next meal has in store…..

Chef Jes wrapping up our tour all too soon

OK maybe a bit of food so you know what comes from the kitchen.
Stuffed Artichoke with wild mushroom ragout and balsamic reduction.

Chocolate Assiette
a surprise trio of chocolate presented at the
Chef's Dinner

With your meal, with your ease
Yes, indeed, we aim to please
While the candlelight's still glowing
Let us help you, We'll keep going
Course by course, one by one
'Til you shout, "Enough! I'm done!"
Then we'll sing you off to sleep as you digest
Tonight you'll prop your feet up
But for now, let's eat up
Be our guest!
Be our guest!
Be our guest!
Please, be our guest!

Thanks to Chef Jes and all his talented staff on the Seabourn Pride
 for an unforgettable culinary experience.

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