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 We have partnered with the Chefs Collaborative (www.chefscollaborative.org) to launch Chefs-At-Sea, a new program for the Lindblad on-board experience. The Chefs Collaborative is a network of more than 1500 chefs and culinary professionals from across the US who are devoted to sourcing and cooking with sustainable, local and organic ingredients. Through Chefs-At-Sea, guests aboard Lindblad’s fleet of ships will learn from award-winning chefs, similar to other experts on board the ships, in presentations and demonstrations, hearing from the leaders in sustainable cuisine, a major trend in the culinary world with a focus on local and organic foods.
The Chefs-At-Sea program will engage the passion and energy of A-list chefs on board our ships and will include cooking demos, lectures and other opportunities for guests to learn about food history and culture such as exploring food markets, gardens or other places of culinary interest around the globe. The addition of notable experts from the sustainable food community to our shipboard programmatic offerings reinforces Lindblad Expeditions’ commitment to provide unmatched expedition excellence through carefully planned itineraries and a roster of top-notch experts – photographers, naturalists, marine biologists, historians, and others – across the fleet.
Learn more about our Food Philosophy.
Read our press release about Chefs-At-Sea.
 September 5, 2008
European Odyssey aboard National Geographic Endeavour
Michel Nischan of the Dressing Room in Westport, CT. The restaurant supports local and regional farmers, fishers and producers, cooking food that recaptures the simple and pure tastes found in locally grown, natural and organic ingredients and strives to raise awareness of a sustainable food future.
 Read Michel Nischan's bio.
 September 20, 2008
Atlantic Odyssey aboard National Geographic Endeavour
Barton Seaver of the Hook Restaurant in Washington, DC. Hook Restaurant is committed to providing an exceptional dining experience, but also to educating the community about our mission. The menu changes daily to reflect whatever sustainable fish are in season and available. They also use locally grown produce, and humane meat and dairy products. The essential characteristic of sustainability is flexibility, so as we learn more we change our behavior. Their eco-friendly practices are merely a reflection of a deeper ideology: the two things than link every human on the planet are food and environment and we cannot live with out either.
Read Barton Seaver's bio.
Read a recent article about Barton.
 October 11, 2008
Galápagos aboard National Geographic Islander
Bruce Sherman of the North Pond Restaurant in Chicago, IL, Chef Bruce Sherman holds true to the Arts and Crafts ideal in the culinary philosophy of North Pond restaurant. Drawing inspiration from the local market, he utilizes exceptional ingredients at the height of their season. Whenever possible, Chef Sherman supports small local farmers and treats their products with respect in his kitchen. The path from earth to plate remains clear and his cuisine reflects the décor of the dining room - complex layers of subtle craft beneath a simple decorative style.
Read Bruce Sherman's bio.
 December 6, 2008
Exploring the Sea of Cortez aboard National Geographic Sea Bird
Jesse Cool of the Flea St. Café and Cool Cafe in California will join Lindblad Expeditions’ Baja Escape voyage in December to promote sustainable cuisine. Chef Cool has been committed to flavorful, fun and sustainable cuisine since entering the culinary world over 33 years ago. Servingonly fresh, in-season, organic and local ingredients, she believes that buying locally provides great quality, boosts our economy, protects our farmland, enhances our local food systems, and keeps us and our environment healthy.
Read Jesse Cool's bio.
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ADVENTURE EXPEDITION CRUISES
