Through its exclusive partnership with Relais & Châteaux, Silversea Cruises is introducing L'École des Chefs, a new interactive cooking school that will be featured on 11 voyages in 2010.

The Relais & Châteaux L'École des Chefs program offers guests a special culinary curriculum and entertaining events hosted by Silversea executive chef David Bilsland.

Bilsland's career includes several years as a chef instructor at the prestigious Le Cordon Bleu culinary school in London. He will present a program developed in collaboration with Jacques Thorel, the owner of L'Auberge Bretonne and a Grand Chef Relais & Châteaux. 

The curriculum for each of these cruises is carefully designed to celebrate the cultural flavour of the ship's itinerary.  Highlights include specialized workshops covering a range of topics from basic knife skills and kitchen terminology to sauces and baking, cooking demonstrations with wine pairings and interactive Q&A sessions, lively cooking competitions between Chef Bilsland and the ship's own culinary team, a "Lunch and Learn" event offering small groups of guests a chance to sample a meal of specially prepared dishes, and "Take It Home" recipes that will give guests an edge when entertaining at home.

Also offered on certain voyages, when the itinerary permits, is a "Market to the Plate" experience that provides an escorted tour of a local market followed by a cooking class, and a "Culinary Outing," an instructor-escorted excursion to a local restaurant, hotel or other venue where guests can enjoy a unique culinary exploration.

Select L'École des Chefs voyages will also feature Silversea's celebrated wine consultant, Lyn Farmer. The James Beard Foundation Award-winning wine and food writer will host lectures, conduct tastings and guide guests through wine and food pairings as part of Silversea's Wine Series enrichment program.

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