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Horizon / Live / Solo - Sep 21-29-2019


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8 minutes ago, sid_9169 said:

It's more of an experience than a huge meal... Sometimes it seems like they're trying a bit too hard with the presentation...

 

 

In my opinion, this is probably more for the benefit of the kitchen staff than it is for filling your belly. Think about the thousands of covers they do every day... day in, day out, for months at a time. Meat, starch, veg, repeat. They probably relish (hehe) the chance to show off their chops once or twice a week. I graduated from culinary school and worked in many restaurants, and owned my own business for a while. I enjoyed the times I got to make stuff off the menu and bring my own form of artistry to the plate. I enjoy working with my hands, and I enjoyed taking raw product and transforming it into a beautiful final product. A chef mentor I had when I was coming up used to reiterate... what we do is one of the most intimate forms of human to human interaction you can have. People are literally putting into their bodies what you have presented to them. Take care, take pride, show respect for their trust, and above all, show respect for the food.... I always held this very close when I was in the industry. You trust me to feed you, to employ best safety practices in terms of fresh product and proper handling. The animal that was once living is now in my hands, and I have to honor its life by respecting it throughout my cookery. 

 

They love what they do, and their love is clearly shown by the intricate and consistently beautifully plates they turned out during that dinner. Minimalist, deconstructed molecular gastronomy cuisine is not my specific preference in terms of dining or actual cooking. But I enjoyed doing it, and now that I’ve left the industry, I greatly enjoy seeing it from the other side. 

 

Off my my soap box now... my wife and I are taking our first Carnival cruise next year (and only our second cruise ever). The first thing I did after paying the deposit was to book the chefs table. I am beyond excited to be a part of it!

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3 hours ago, Von & John said:

 

It's amazing...

In Arcade/Video Games we certainly show our age...

I am a few years older than you & in addition to those I would throw in Pinball 🙂

I think Pac-Man came out in either JR High or early Highschool & of course Ms. Pac-Man...

We started @ home as a small child w/ Pong & Super Pong...

 

My favorites were Gyrus and Galaga.  Any of you play Gyrus?  Now I play Candy Crush. 🙂 

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17 minutes ago, DubNHub said:

 

 

In my opinion, this is probably more for the benefit of the kitchen staff than it is for filling your belly. Think about the thousands of covers they do every day... day in, day out, for months at a time. Meat, starch, veg, repeat. They probably relish (hehe) the chance to show off their chops once or twice a week. I graduated from culinary school and worked in many restaurants, and owned my own business for a while. I enjoyed the times I got to make stuff off the menu and bring my own form of artistry to the plate. I enjoy working with my hands, and I enjoyed taking raw product and transforming it into a beautiful final product. A chef mentor I had when I was coming up used to reiterate... what we do is one of the most intimate forms of human to human interaction you can have. People are literally putting into their bodies what you have presented to them. Take care, take pride, show respect for their trust, and above all, show respect for the food.... I always held this very close when I was in the industry. You trust me to feed you, to employ best safety practices in terms of fresh product and proper handling. The animal that was once living is now in my hands, and I have to honor its life by respecting it throughout my cookery. 

 

They love what they do, and their love is clearly shown by the intricate and consistently beautifully plates they turned out during that dinner. Minimalist, deconstructed molecular gastronomy cuisine is not my specific preference in terms of dining or actual cooking. But I enjoyed doing it, and now that I’ve left the industry, I greatly enjoy seeing it from the other side. 

 

Off my my soap box now... my wife and I are taking our first Carnival cruise next year (and only our second cruise ever). The first thing I did after paying the deposit was to book the chefs table. I am beyond excited to be a part of it!

 

I was still debating the Chef's Table.  Some reviews have looked amazing and others not so much.  But your post might have pushed me over the edge....

 

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5 minutes ago, bnbeyer said:

 

I was still debating the Chef's Table.  Some reviews have looked amazing and others not so much.  But your post might have pushed me over the edge....

 

 

Just don’t send me the bill 😜 hahaha

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2 hours ago, sid_9169 said:

Several minutes later, the ferry showed up, and I was heading to the other side of the river.

IMG_20190925_141326.thumb.jpg.44f4441e46ff8ed08cd8f228d8126d7d.jpg

 

IMG_20190925_141328.jpg

Holy Flood Zone!  FEMA Flood Insurance rates would be off the charts here at 1 foot above sea level!  LOL!  Thankfully they have survived. Never been there, but have been to Bonaire on a dive trip years ago...

 

Great pics and loving your review as usual 🙂

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20 hours ago, sid_9169 said:

IMG_20190924_204847.thumb.jpg.feaded21405fca6603484ba2ab3161a0.jpgGetting closer to the end now... The veal dish was next... Earth clay baked milk fed veal, burnt butter, milk chips, sweet potato mash, and warm cheddar jus...

 

Why do the plates have to be so big for such a tiny morsel LOL.

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hi Sid, another great review.  A group of us are doing the Splendor to Singapore and Splendor does not have Alchemy.  We don't know how we will survive!  lol.  Your tequila and Blue Curacao drink was a gorgeous color!

 

Just fyi on that spa gift card, you can use it for products too; I always make sure to pick stuff under the $50.  Maybe you could find a nice shampoo?  😄  

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33 minutes ago, cruisin*tigger said:

hi Sid, another great review.  A group of us are doing the Splendor to Singapore and Splendor does not have Alchemy.  We don't know how we will survive!  lol.  Your tequila and Blue Curacao drink was a gorgeous color!

 

Just fyi on that spa gift card, you can use it for products too; I always make sure to pick stuff under the $50.  Maybe you could find a nice shampoo?  😄  

I tried that on the Vista last year, and they said services only... I threw it in the trash yesterday anyway...

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