Celebrity chefs at sea is becoming something we are seeing a lot of recently, and what good sense that makes.  Over the top dining experiences have been a cornerstone of what makes up a good cruise for decades.  Food-oriented television networks, online resources and more have made stars of chefs who make doing what they do look easy; something that resonates with cruise travelers on a number of cruise lines.  Now, Norwegian Cruise Line is taking their branding partnership with celebrity chef Geoffrey Zakarian to a higher level, bringing the Food Network star along for some special sailing

Two Sailings To Choose From
Norwegian Cruise Line is offering two opportunities for foodies to sail with Zakarian; on the December 7, 2014 sailing of Norwegian Breakaway from New York and the January 10, 2015 sailing of Norwegian Getaway from Miami.  Norwegian guests on either of those sailings will enjoy an exclusive culinary experience at sea, featuring personal encounters with the Ocean Blue chef, including meet and greets, cooking demonstrations, book signings and intimate dinner experiences.

Chef Zakarian will treat passengers to his favorite recipes and cooking tips during exclusive events including a meet and greet session along with an energetic cooking demonstration, followed by a personalized book signing of his recently released cookbook, “My Perfect Pantry: 150 Easy Recipes from 50 Essential Ingredients.”

Ocean Blue Tasting Event
The highlight for these sailings will be the opportunity for a limited number of guests to experience a specially-curated Ocean Blue tasting menu served by Zakarian. This limited-guest event will be hosted twice during each sailing and will include a five-course meal with wine and beverage pairings for $130 per person. Reservations can be made online prior to sailing or onboard.

Zakarian is the culinary mind behind popular Norwegian Cruise Line eateries:

• Ocean Blue by Geoffrey Zakarian, an elegant seafood dining experience that focuses on premium ingredients and expert culinary and service techniques;
• The Raw Bar, an adjacent bar that highlights crustaceans, crudos, cocktails and wines by the glass; and
• Ocean Blue on The Waterfront, a more casual dining option that serves fun and easy fare for lunch on sea days.

Chef Zakarian has had a distinct influence on Norwegian, recognized in nearly all aspects of the guest experience.  From the high quality fresh ingredients, to the beverages, to the finest standards of service, to the linens and plating, Zakarian brings the atmosphere and quality of his land-based restaurants to sea.  And now you can sail with him.

Here is a good example of Zakarian’s style and technique