One of the myriad things to do on board was attend lecture/demos by the ship's top chefs.
"For a nominal fee," you could take a class with those same top chefs. My daughter signed up for a class. She was lucky -- they aren't supposed to proceed, with just a handful of students, but they went ahead and had class for her and another woman. The two of them essentially had a private lesson.
They made a shrimp dish, a lamb dish, a chocolate dessert raised by egg whites only.
They learned a few garnishes. This is the one I thought was the cutest. Cut a line of peel about halfway around the top of half a lemon, but do not cut it off. Tie it in a knot, add a sprig of parsley (mint, whatever). (You will have noticed this sgarnish on the beautiful dinner my daughter made -- part of the "printing class" post a couple of days ago.)
From a spectatorly point of view, it was again lucky to only have two students. DH and I were the only spectators left at the end of class, and we got to taste everything, including each getting our own little cake. Yum.............
In order to facilitate chronological traverse of these posts, a link to the next one is here.
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