What is the Master Chef's Dinner?

[Kruzr41]

I saw this mentioned on another board, not in a positive manner, and searched HAL's website but did not find out what it is. Any help?

 

[Krazy Kruizers]

When it was started several years ago we went to 4 of them -- which - JMO - was 3 too many. It is now held on the last night of nearly every cruise. Personally I like to have my last night's dinner on a cruise be a memorable one and one where we have our last chance to talk to the staff and tell them (if they were good) that we hope to see them in the future --can't do that now.

Also if you have Open Seating -- there will only be 2 ddining times for the ENTIRE dining room -- 5:30 and 8 PM. People in Open Seating also have to select one of those 2 dining times. Some people are not made aware of this -- show up at the dining room when they are ready for dinner -- only to find out that the times were changed because of the dinner. Usually by that time the Pinnacle and Canaletto are completely filled up and it may be too late to order room service. Then they have no choice but to go to the Lido.

 

[Krazy Kruizers]

Master Chef Dinner:

The group "The Mix" from the Crow's Nest played the music about 80% of the time. The crew staff and dancers from the production shows led the waitstaff in the dance routines. The lead singer from the cast did the opening song. It was the only time she sang. Since she was on the steps, halfway down, many people didn't even know that she was singing.

When we entered the dining room there was already a Parker House with various seeds on top on the butter plate which was under your chef's toque and menu. The menu was a special cut out showing a spatula, cork screw, rolling pin, chopping knife and big spoon.

Then we had the Ballet Service. This was the only time we had a singer. The waitstaff entered both levels of the dining room to the tune of "Swan Lake". The assistant waiter held the try of napkins while the waiter placed them in our laps. The crew and cast had to help out here in some sections as there weren't enough waitstaff to quickly get the napkins to everyone.

Act 1 - Once again the waitstaff, crew and cast entered the dining room carrying the Chef's Amuse Surprise -- mushroom mousse with asparagus en bouche. This was a tiny empty puff pastry with a tiny dab of mouuse on top.

After those dishes were cleared away, the waitstaff. crew and cast again assembled in the hall and entered the dining room to begin Act 2 -- The Swing Service. The crew and staff "mixed" the salad in HUGE salad bowls to music -- waitstaff get throwing in fake tomatoes, peppers, etc -- some of the waitstaff tried to juggle the peppers -- very funny. Show Salad Spectacular: menu said that we were to have assorted baby greens, pepper rings, mushrooms, scallions & cherry tomatoes with a honey mustard dressing. What we actually got was a tomato stuffed with the assorted baby greens, enoki mushrooms with chopped up onion, scallions and peppers sprinkled on top and the honey mustard dressing drizzled over everything.

Then the waiters came around and took our orders for the Starters and Entrees.

Starters:
1.Dialogue of Alaskan Salmon Tartare with avocado: cold smoked, pickled and chipotle-hot-smoked salmon with lime-avocado-tomato sauce. DH had this -- loved it the first segment. 2nd segment -- it was mostly BIG chunks of onion and very little salmon.

2.Golden Baked Brie in Phyllo Dough served with a cinnamon-spiced apple cranberry compote -- have had this many times in the past -- love it -- it was excellent the first segment -- not completely heated through -- brie -- wasn't even melted a little bit.

3.Lobster Bisque sensuously smooth classical shellfish soup enhanced with aged French cognac and whipped cream. We both have had this in the past -- it's okay -- not one of our favorites.

4.Oxtail En Crote - flavorful classical soup slow-simmered and served in a crisp pastry crust -- excellent both segments.

Entrees:

1.Tagliatelli with Roasted Chicken & Portobello Muchrooms tossed in olive oil and lemon cream.

2.Sauteed shrimps "Provencales" scented with Mediterranean herbs, tomato concassee', florets of crisp, tender broccoli and sticky rice -- you got 4 medium size shrimps -- some people ordered 3 of this dish in order to get more shrimp -- which sent the waiter into a tizzy since they were on a time schedule.

3.Apricot Glazed Salmon with Soya Garlic and Ginger Spalsh -- I have had this on other ships and love it. 1st segment -- excellent RED sockeye salmon -- 2nd segment -- pink salmon -- tasteless.

4.Duck Breast a l'Orange - the old time favorite, oven roasted until crisp amd served with a Grand Marnier sauce, braised red cabbage, pea pods, carrots julienne and William potatoes. DH had this the first segment -- excellent.

5.Whole Roasted Tenderloin of Beef on an earthy bed of calvados-spiked mushroom ragout, with vegetable bundle, braised onion & horseradish mashed potato. DH had this the second time -- beef was tough and fatty.

6.Wild Mushroom Strudel - selected forest mushroom spinach & feta cheese rolled in Phyllo dough and baked until crisp and flaky. Served with a Thai red curry sauce and a timbale of basmati rice.

Act 3 - The Final Service --- the waitstaff, crew and cast began to assemble out in the hallway around 7:15 for this. Then they came parading into the dining room carrying trays of Baked Alaska. After parading around both levels of the dining room, then it is cut and served.

 

[Kruzr41]

Master Chef Dinner:

The group "The Mix" from the Crow's Nest played the music about 80% of the time. The crew staff and dancers from the production shows led the waitstaff in the dance routines. The lead singer from the cast did the opening song. It was the only time she sang. Since she was on the steps, halfway down, many people didn't even know that she was singing.

When we entered the dining room there was already a Parker House with various seeds on top on the butter plate which was under your chef's toque and menu. The menu was a special cut out showing a spatula, cork screw, rolling pin, chopping knife and big spoon.

Then we had the Ballet Service. This was the only time we had a singer. The waitstaff entered both levels of the dining room to the tune of "Swan Lake". The assistant waiter held the try of napkins while the waiter placed them in our laps. The crew and cast had to help out here in some sections as there weren't enough waitstaff to quickly get the napkins to everyone.

Act 1 - Once again the waitstaff, crew and cast entered the dining room carrying the Chef's Amuse Surprise -- mushroom mousse with asparagus en bouche. This was a tiny empty puff pastry with a tiny dab of mouuse on top.

After those dishes were cleared away, the waitstaff. crew and cast again assembled in the hall and entered the dining room to begin Act 2 -- The Swing Service. The crew and staff "mixed" the salad in HUGE salad bowls to music -- waitstaff get throwing in fake tomatoes, peppers, etc -- some of the waitstaff tried to juggle the peppers -- very funny. Show Salad Spectacular: menu said that we were to have assorted baby greens, pepper rings, mushrooms, scallions & cherry tomatoes with a honey mustard dressing. What we actually got was a tomato stuffed with the assorted baby greens, enoki mushrooms with chopped up onion, scallions and peppers sprinkled on top and the honey mustard dressing drizzled over everything.

Then the waiters came around and took our orders for the Starters and Entrees.

Starters:
1.Dialogue of Alaskan Salmon Tartare with avocado: cold smoked, pickled and chipotle-hot-smoked salmon with lime-avocado-tomato sauce. DH had this -- loved it the first segment. 2nd segment -- it was mostly BIG chunks of onion and very little salmon.

2.Golden Baked Brie in Phyllo Dough served with a cinnamon-spiced apple cranberry compote -- have had this many times in the past -- love it -- it was excellent the first segment -- not completely heated through -- brie -- wasn't even melted a little bit.

3.Lobster Bisque sensuously smooth classical shellfish soup enhanced with aged French cognac and whipped cream. We both have had this in the past -- it's okay -- not one of our favorites.

4.Oxtail En Crote - flavorful classical soup slow-simmered and served in a crisp pastry crust -- excellent both segments.

Entrees:

1.Tagliatelli with Roasted Chicken & Portobello Muchrooms tossed in olive oil and lemon cream.

2.Sauteed shrimps "Provencales" scented with Mediterranean herbs, tomato concassee', florets of crisp, tender broccoli and sticky rice -- you got 4 medium size shrimps -- some people ordered 3 of this dish in order to get more shrimp -- which sent the waiter into a tizzy since they were on a time schedule.

3.Apricot Glazed Salmon with Soya Garlic and Ginger Spalsh -- I have had this on other ships and love it. 1st segment -- excellent RED sockeye salmon -- 2nd segment -- pink salmon -- tasteless.

4.Duck Breast a l'Orange - the old time favorite, oven roasted until crisp amd served with a Grand Marnier sauce, braised red cabbage, pea pods, carrots julienne and William potatoes. DH had this the first segment -- excellent.

5.Whole Roasted Tenderloin of Beef on an earthy bed of calvados-spiked mushroom ragout, with vegetable bundle, braised onion & horseradish mashed potato. DH had this the second time -- beef was tough and fatty.

6.Wild Mushroom Strudel - selected forest mushroom spinach & feta cheese rolled in Phyllo dough and baked until crisp and flaky. Served with a Thai red curry sauce and a timbale of basmati rice.

Act 3 - The Final Service --- the waitstaff, crew and cast began to assemble out in the hallway around 7:15 for this. Then they came parading into the dining room carrying trays of Baked Alaska. After parading around both levels of the dining room, then it is cut and served.

Thank you,
Now I know why it was not mentioned in a positive manner. Showrooms are for shows, Dining rooms are for, let me think about it,,,,,,,,,,,,,,,,,,,,,DINING!!!! If they want to have a Dinner Theater , bring in performers and let the waiters serve the meal, not the 'entertainment' nonsense. Every ship I've been on where something like this is done. The waiters simply are not good at it. And interrupting my meal does NOT make me more appreciative.

 

[Krazy Kruizers]

Most of the wait staff that we have talked to do not like this either.

Ending the cruise with a "carnival" like experience for the last dinner is not my cup of tea.

 

[Kruzr41]

Most of the wait staff that we have talked to do not like this either.

Ending the cruise with a "carnival" like experience for the last dinner is not my cup of tea.

Well on Carnival, they do that singing and dancing nonsense at the end of every dinner in the MDR. That's our signal to get up and leave. The walk is better than dessert for my waistline anyway.

 

[Krazy Kruizers]

Have never sailed on Carnival.

Interesting to know this.

 

[Cavediving]

Well, I need to ##### in and say that I enjoy the Master Chef's Dinner on every cruise.

I know it is corny, but I still find it enjoyable.

Scott

 

[Krazy Kruizers]

Glad you like it.

 

[Jeanie]

I never expereince it so no opinion here

 

[Krazy Kruizers]

I don't like ending my cruise with a bunch of singing and dancing -- too much of a Carnival style ending to suit me.