At Sea
During days at sea there are talks, hopefully viewing wildlife, and meals. Thoughts turn to food. After one meal we quickly go to the posted menu of the next to see what is coming.
Well today, instead of just eating meals, one of the activities was to see how the galley personnel put some of our meals together. A cooking class was offered with our head chef David Setzermann and Sous Chef Syngin Hunter. It was a packed house in the Bistro as Syngin began the lesson with sushi. He showed various ways to roll and prepare the simple and healthy dishes. Next up was David who, after discussing knives of the trade, showed a few ways to make pasta and prepare ravioli.
Another fun activity was the crew show after dinner. It was the first for the National Geographic Explorer. Various songs were performed and the finale was the cultural Tiniklin dance with plastic poles substituting for bamboo. It was both entertaining and memorable.
During days at sea there are talks, hopefully viewing wildlife, and meals. Thoughts turn to food. After one meal we quickly go to the posted menu of the next to see what is coming.
Well today, instead of just eating meals, one of the activities was to see how the galley personnel put some of our meals together. A cooking class was offered with our head chef David Setzermann and Sous Chef Syngin Hunter. It was a packed house in the Bistro as Syngin began the lesson with sushi. He showed various ways to roll and prepare the simple and healthy dishes. Next up was David who, after discussing knives of the trade, showed a few ways to make pasta and prepare ravioli.
Another fun activity was the crew show after dinner. It was the first for the National Geographic Explorer. Various songs were performed and the finale was the cultural Tiniklin dance with plastic poles substituting for bamboo. It was both entertaining and memorable.
