For Putting Cooking Classes On The Front Burner
Chef Kathryn Kelly is passionate about everything culinary. In 2011, she took a leave of absence from the Culinary Institute of America to create classes for Oceania Cruises’ first Culinary Center on Marina (now also on Riviera). In hand-on cooking classes, guests gain culinary skills by creating dishes at individual cooking stations. Passionate about culinary fundamentals, Chef Kelly personally designs the onboard curricula, and for this year’s European season, she created 16 new cooking classes, among them, “Slice: Mastering Chef Knife Skills,” “Rethink the Crepe,” “If It Swims,” “All Things Roman” and “The Nordic Kitchen.”
During “Most Requested Red Ginger,” guests prepare favorite Asian recipes from the ship’s Red Ginger restaurant, while “In the Kitchen with Jacques” pays tribute to Master Chef Jacques Pepin, Oceania’s executive culinary director, as guests learn new knife skills, emulsion secrets and how to prepare some of Pepin’s favorite dishes.
Chef Kelly also created Oceania’s wildly popular Culinary Discovery Tours a few years back. Her inspiration? She cites her first restaurant, The Northwest Passage, and her farming grandmothers in rural Maryland as forces behind her passion for food, wine and travel.