We departed Palma de Mallorca at 6PM Sunday, September 10th with expected arrival at the dock in Malta at 8AM on Tuesday, September 12th, 2017.
There are many activities happening on the ship.
We are looking forward to a day of not doing too much; at least I am!
One program that piqued both our interests is the scheduled "Cooking Demonstration with Senior Executive Chef Frederic Godineau & Chef Biaggio Gallo.
Happening in the Riviera Lounge at 11:15AM for approximately an hour, we arrived a few minutes early and were able to get front row seats,allowing us to watch the activity as the kitchens were set up on the stage.
We were introduced to all the chefs onboard ... there were many!
Our presenters today were the Senior Executive Chef Frederic Godineau (French) who is in charge of all the cuisine on the ship and Chef Biaggio Gallo (Italian) Toscana Restaurant.
They toasted each other with a glass of Proseco and the show began.
They shared recipes, explained techiniques and bantered about the difference between French and Italian cooking ... it was an informative, entertaining demo.
Chef Godineau prepared the Veal Involtini and Caramelized Tiger Prawns.
Chef suggested using turkey breast, chicken breast or pork tenderloin also.
Chef Gallo demonstrated and prepared the pasta dough and gnocchi ...
Chef's tip for the gnocchi is to use baked potatoes!
This post is for my "foodie" friends ... hope you enjoy preparing and eating these dishes.
