Virtuoso Life - November/December 2017 - 94
TOP CHEFS AT SEA
These cruise lines get a hand
in the kitchen from stars of
the culinary world.
JOANNE WEIR KEEPS IT SIMPLE
Chef-owner at Copita Tequileria y
Comida in Sausalito, international cooking instructor, and
James Beard Award-winning
cookbook author Joanne
Weir trained with renowned
French chef Madeleine Kamman and Alice Waters of Chez
Panisse before launching several
award-winning PBS shows.
What food trend are you excited about? If it's an
ingredient, it's cauliflower. I also love the approach to simplicity. People are talking about
keeping a clean diet, meaning low sugar, high
protein, wholesome vegetables. It's kind of a backto-basics approach, which is refreshing.
Where would you go check out these trends?
Joanne Weir's Mediterraneaninspired cuisine.
V I RT U O S O L I F E
Three-star Michelin chef Christopher Kostow
of The Restaurant at Meadowood in Napa Valley, along with Nathaniel Dorn, recently opened
The Charter Oak in Saint Helena, which has a
cauliflower "steak." Alice Waters at Chez Panisse
m Joël Robuchon
Joël Robuchon Monte-Carlo,
Hotel Metropole Monte-Carlo
in Berkeley introduced the concept of simplicity
nearly five decades ago. It took a while for something as basic as this to take off, but these days the
best menus in the world are ingredient-driven.
How do you bring this concept into the classroom?
I host weeklong Culinary Journeys to Mediterranean destinations every May and October. I take
my students to the outdoor markets. They smell
the fennel, tomatoes, the garlic, the olive oil, the
citrus, the peaches, and the melons. They learn
that if you start with great ingredients, the food
will impress, and dishes don't have to be complicated to be delicious.
MEET THE CHEF: For her newest travel-themed
show, Plates and Places with Joanne Weir, which
begins airing on PBS and Create in January, Weir
teamed up with AmaWaterways to shoot episodes
while traveling from Amsterdam to Basel. She'll host
another sailing in 2018 (dates and location to be
announced) and will offer a cooking demonstration
to the entire ship, plus some private demonstrations
and hosted excursions.
m Marcus Samuelsson
and Beach Club, Bermuda
m Geoffrey Zakarian
The Lambs Club
The Chatwal, a Luxury Collection
Hotel, New York City
Crystal Cruises: Nobu
Matsuhisa's talent with seafood is on offer at the line's Umi
Hurtigruten: Norwegian "celebrity foodie" Andreas Viestad
partnered with the line to create its
Norway-centric dining concept.
Norwegian Cruise Line: Iron
Chef Jose Garces gives seafood
a Latin twist at Bayamo by
Jose Garces on board the
Oceania Cruises: Jacques
Pépin brings French cuisine to
various restaurants and lunch
spot Jacques Bistro.
Princess Cruises: Australian
chef and TV personality Curtis
Stone's six-course tasting menus
are featured at Share restaurant
on three ships.
Royal Caribbean International: Passengers on RCI's
Quantum-class vessels and
Harmony of the Seas can try
Naked Chef Jamie Oliver's food
at Jamie's Italian.
Seabourn: Thomas Keller, of
French Laundry fame, lends his
signature French-American fare
to several dining venues.