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!
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
Put our service to the test
Tie your napkin 'round your neck, cherie
And we'll provide the rest
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| Executive Chef de Cuisine Jes Paskins - Chef Jes |
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| Dinnerware - Classic white, Seabourn emblem when appropriate |
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| What Galley tour would be complete without champagne ? |
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| and caviar…... |
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| Chef Jes explaining the Garde Manger (keeper of the food) station |
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| 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 |
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| The ovens , capable of turning out 120 individual soufflé's at once ! |
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| You may weep over the oversize Hobart Mixer and as I think I understand it the machine to the right portions and rolls bread |
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| 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... |
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| Chocolate |
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| Chef Jes putting loaves in the oven |
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| Explaining the portioning machine |
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| 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 ! |
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| What goodies await in the stock pot - there are 2 on board |
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| Some of the sauces getting ready for their performance, only one pot washer in the place ! |
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| No I don't know his real name Chef Jes continues to call him Sponge Bob he is an amazing Saucier |
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| Just a photo I love of the pots awaiting whatever the next meal has in store….. |
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| Chef Jes wrapping up our tour all too soon |
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| OK maybe a bit of food so you know what comes from the kitchen. Stuffed Artichoke with wild mushroom ragout and balsamic reduction. |
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| 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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