NCL Gem 4/15/2012 preliminary review- Chef's Table review coming soon!

On Thursday my bf and will be experiencing the chef's table on the Norwegian Gem! I haven't been able to find any other reviews, so will this be one of the first? However, searching from my smartphone is not very efficient, so there very well may be dozens of others.

Regardless, I thought I would get a head start on my review of the voyage while I have internet access in Florida on my smart phone. I'm waiting for my bf to finish eating a dozen crabs at Ms apple's crab shack, so I have some time to post! I still need to post my review of my voyage last summer on the epic. . . . Someone nag me about that next week because I'm afraid if I continue relaxing at this level I'll be so chill I'll completely forget!

The voyage so far has been amazing! I was able to convince the bf to join me in getting a week long pass to the spa ($119 each). He was skeptical at first, but one walk through the loud and energetic main pool area convinced him that we would appreciate the serenity of the adults-only spa! This is one of the nickelodeon ships, and this is spring break for Massachusetts and CT, so I imagine it might not be quite so bustling when more of the kiddies are in school. there are adults only sunning/lounge areas, but they're not next to the adults only pool. The adults only pool is right in the middle of all the party happenings! Makes me miss the adults only pool area to the aft of the epic. Another benefit to the spa is that you can enjoy the jacuzzi without any kids splashing around. Many parents don't seem to observe the age limits (or supervision requirements) for the jacuzzis in the main area.

Sent from my ADR6400L using Tapatalk 2

Thanks for heads up on the adult area.

I'd say I've spent 1/6 of my time eating, 1/3 in the spa, 1/3 sleeping, and 1/6 being entertained!

I usually carry tension in my neck and shoulders, and after two four hour car trips, and a night on a very old mattress at my uncles'. . . . So by the time I boarded the ship I was in agony! after touring the spa, I did a consultation with the acupuncture specialist, and the pain was really getting to me, but she was able to fit me in right away. Wow, was I ever relaxed after that session. I've never had acupuncture before. She put the needles in my back, and turned on a heat lamp. I could feel the heat going deep into my muscles. I'll go more into that later!

The acupuncture made a big difference- but when I woke up yesterday morning, my neck was still stiff. I'm trying not to compare the gem to the epic, realizing that the epic was almost brand new when I sailed her, but damn was my mattress on the epic (and the pillows) far far superior. The pillow top on my mattress seems like it has been compressed by hundreds of people who've spent a little too much time at the buffet. Yesterday, I asked our fantastic cabin steward for an extra pillow. The ones in the cabin were too thin to support my head. Unfortunately , the pillow he brought was still pretty thin, but not thin enough that I could combine two pillows. I folded a towel under one of the pillows, and that helped enough to get me to sleep. But, when I woke up, I realized it had not actually helped at all! I woke up this morning in pain and when I saw the port day special in the spa that included a hot stone massage, I was sold.

If you get a massage on the gem, ask for the bald guy! He was great! I was so relaxed that his name escapes me right now (same reason I can't remember the acupuncturists name at the moment. . . )

He really had to work hard to get the knots out of my shoulders- he was surprised I was still so tight after just having acupuncture two days before! that is how tense I get- it takes people sticking needles in me and using hot stones on me to get me relaxed! I will be sore from the massage tomorrow, but a good sore!

I just hope that our cabin steward figures out a way to adjust my bed. I'd probably sail on the breakaway next year if I do another April cruise, even though it will be more expensive, because a ship with newer mattresses will surely result in less cost for acupuncture and massage!

Sent from my ADR6400L using Tapatalk 2

even when it was really really windy yesterday, all of the cushioned lounge furniture was taken. As you can see from the picture, I managed to find one of the round ones free this afternoon. How? Today, most people got off the boat to go to Orlando. While we did get off so that Dave could go on his epic crab hunt, we returned after lunch. He's napping (I think a dozen large crabs have a similar effect as a large turkey dinner. . . . He did vow that his crab extravaganza was his last meal of the cruise. . . Let's see how long that lasts! Haha. Anyways, the corn on the cob i had at the crab shack didn't satisfy me as much as the twelve crabs (and four PBR's ) satisfied Dave, so i went to the great outdoors for red velvet cake, followed by a tomato, chicken, cucumber, and yellow pepper sandwich with maybe Greek yogurt in a pita pocket. (I ate the pita pocket after I finished the cake!)

It seems like most people are still on their excursions. great for me, because this sweet round lounger is open!

I'm out sunning myself. (you'll observe, from the pallor of my feet, that I'm not a very effective sunbather. . . .I've polished off an entire bottle of spf 50 so far today!

Sent from my ADR6400L using Tapatalk 2

Is she still sailing Code Red?

I did the chefs table last Friday, its absolutely amazing. Bring your drinking hat, they are not shy with the wine.

What would be appropriate male attire for the Chef's table?

What would be appropriate male attire for the Chef's table?

I wore a long sleeved dress shirt and slacks, I was the only one without a tie, 1 other gentleman wore a jacket.

So far so good, thanks for your review, can't wait to read the rest of it.

Cant wait!

We are sailing in 20 days on star and plan on going to chefs table too. Please post lots of pics!

I have a question about the Chefs Table.

I dont like raw fish, tuna, or even broiled fish

But wine, cheese, cooked meats, I do like.

I am guessing this meal would not be for me. Am I correct? I like cooked food.

THANKS for any input

I have a question about the Chefs Table.

I dont like raw fish, tuna, or even broiled fish

 

But wine, cheese, cooked meats, I do like.

 

I am guessing this meal would not be for me. Am I correct? I like cooked food.

 

THANKS for any input

You have an option to say no thanks to any course you do not wish to taste. The soup, cheese course and veal chop alone were worth the price...extraordinary!

Tracy

Question:

Code Red??? What is this and why????

Question:

Code Red??? What is this and why????

Code red means that there has been an outbreak of the noro virus on board. No self service of any kind...

2Cruise4Ever

5,000+ Club

Thank you.....

Also, I will be on the Gem next month. Does anyone know what the emergency phone number is for the family to get in touch while out to sea?

Where did you go for crabs? Was it on the ship or Port? Thanks

Mike

even when it was really really windy yesterday, all of the cushioned lounge furniture was taken. As you can see from the picture, I managed to find one of the round ones free this afternoon. How? Today, most people got off the boat to go to Orlando. While we did get off so that Dave could go on his epic crab hunt, we returned after lunch. He's napping (I think a dozen large crabs have a similar effect as a large turkey dinner. . . . He did vow that his crab extravaganza was his last meal of the cruise. . . Let's see how long that lasts! Haha. Anyways, the corn on the cob i had at the crab shack didn't satisfy me as much as the twelve crabs (and four PBR's ) satisfied Dave, so i went to the great outdoors for red velvet cake, followed by a tomato, chicken, cucumber, and yellow pepper sandwich with maybe Greek yogurt in a pita pocket. (I ate the pita pocket after I finished the cake!)

It seems like most people are still on their excursions. great for me, because this sweet round lounger is open!

 

I'm out sunning myself. (you'll observe, from the pallor of my feet, that I'm not a very effective sunbather. . . .I've polished off an entire bottle of spf 50 so far today!

 

Sent from my ADR6400L using Tapatalk 2

What would be appropriate male attire for the Chef's table?

My husband wore khaki slacks and a button down short-sleeved "Florida" shirt. Only one person at our table had on a blazer and no one was wearing a tie. The women were in cocktail dresses or nice pants suits.

I have a question about the Chefs Table.

I dont like raw fish, tuna, or even broiled fish

 

But wine, cheese, cooked meats, I do like.

 

I am guessing this meal would not be for me. Am I correct? I like cooked food.

 

THANKS for any input

There was a raw fish course and a broiled fish course, but the other seven courses were cooked or meat-free. I'll try to come back and post some pics this weekend.

Where did you go for crabs? Was it on the ship or Port? Thanks

 

Mike

That was on shore- in Port Canaveral.

Here's where we went: http://www.msapplescrabshack.com/

I have a question about the Chefs Table.

I dont like raw fish, tuna, or even broiled fish

 

But wine, cheese, cooked meats, I do like.

 

I am guessing this meal would not be for me. Am I correct? I like cooked food.

 

THANKS for any input

I do not like fish of any kind either- but I actually really enjoyed the tuna tartare, and I ate most of the sea bass. Really, even if you just try a taste of the fish dishes, you'll still have plenty of food and feel like you got your money's worth.

Look forward to hearing your review of the Chef's Table. Hope we will be two of the lucky 12 in September!

TracyE, glad you enjoyed it...and presumably your cruise. Any movement on the job front?

Code red means that there has been an outbreak of the noro virus on board. No self service of any kind...

Yes, it was code red. It was code red the week before as well, which was when NY schools were on April Break. Last week, Massachusetts (and perhaps CT) schools were on April Break. I'm a teacher in MA, and there have been lots of bugs going around (including norovirus). I suspect that the extra-high concentration of kids did not help with the sanitation. Just as winter is prime season for the flu because everyone is cooped up inside and touching everything, cruise ships are always prime for spreading germs like norovirus because so many people are crammed in such a small space together.

I heard that something like 300 people were quarantined during the NY vacation week cruise. I have to say, while I do know of a few people who got sick, I think NCL did a fantastic job in containing it during my cruise. I heard that all the wait staff were working 15 hour days to staff the buffets! They needed the extra manpower to have enough people to serve guests from the buffet and drink stations so that guests were not touching food or food serving utensils. They had to add the extra staff after some guests complained about having to wait to long for things like glasses of water. Normally, we would fill our own cups with ice and water. To contain the spread of the GI bug, NCL had servers filling glasses for people.

There was also (what became) the phenomenon of "washy washy." I don't remember this being such a thing on the Epic last summer, but every time you walk into a restaurant or through a buffet, one of the servers (some of whom would say "washy washy!") would squirt hand sanitizer gel on your hands as you entered. The comedian and the second city even added this to their routines and improv skits!

I think many of the teachers on board are considering instituting a "washy-washy" policy on all the kids who enter their classrooms! I know I am!

Yes, it was code red. It was code red the week before as well, which was when NY schools were on April Break. Last week, Massachusetts (and perhaps CT) schools were on April Break. I'm a teacher in MA, and there have been lots of bugs going around (including norovirus). I suspect that the extra-high concentration of kids did not help with the sanitation. Just as winter is prime season for the flu because everyone is cooped up inside and touching everything, cruise ships are always prime for spreading germs like norovirus because so many people are crammed in such a small space together.

 

I heard that something like 300 people were quarantined during the NY vacation week cruise. I have to say, while I do know of a few people who got sick, I think NCL did a fantastic job in containing it during my cruise. I heard that all the wait staff were working 15 hour days to staff the buffets! They needed the extra manpower to have enough people to serve guests from the buffet and drink stations so that guests were not touching food or food serving utensils. They had to add the extra staff after some guests complained about having to wait to long for things like glasses of water. Normally, we would fill our own cups with ice and water. To contain the spread of the GI bug, NCL had servers filling glasses for people.

 

There was also (what became) the phenomenon of "washy washy." I don't remember this being such a thing on the Epic last summer, but every time you walk into a restaurant or through a buffet, one of the servers (some of whom would say "washy washy!") would squirt hand sanitizer gel on your hands as you entered. The comedian and the second city even added this to their routines and improv skits!

 

I think many of the teachers on board are considering instituting a "washy-washy" policy on all the kids who enter their classrooms! I know I am!

I agree with you JenAir. My family and I were on the same cruise as you and we a felt like the Gem staff was doing everything humanly possible to keep people from getting sick. We appreciate all their extra efforts and did not mind waiting for the staff to serve us even in the buffet. Kudos to NCL for going the extra mile to keep people well.

I'm working on making the picture sizes from the dinner smaller so I can post them- but until them, here is the menu!

Amuse Bouche 'Molecular Gastronome'

Spherical Mango, Vodka & Jalapeno Ravioli

Tomato, Basil, Curry & Lavender Lavosh

Ahi Tuna Tartare

Orange Wasabi Glaze / Sesame Crisp

Asparagus Cream

Cauliflower Flan/ Crispy Beetroot & Saffron Angel Hair

Short Crust Tartlet

Goat Cheese / Sun Dried Tomato Chutney / Basil Oil / Kalamata Olive Tapenade

Granite

Grapefruit and Moscato

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash3/582602_632012000801_8000390_33046474_208858246_n.jpg

Pan Seared Sea Bass

Plaintain Crusted / Mango, Papaya & Avocado Salsa / Lobster Veloute