In Crystal Cruises®, Onboard Pursuits

Peruvian Chef James Schenk Adds Spice to Crystal South American Cruise

Incan Immersion, indeed. When guests aboard Crystal Symphony’s February 14 sailing through South America, they will not only embark on a 20-day journey through the storied history and rich cultures of Chile, Peru, Panama and Colombia, but also a gastronomical quest that will bring the flavors of the locales to life on board the ship. As one of Crystal’s popular Wine & Food Experiences of Discovery theme cruises, the voyage will feature numerous delicious pursuits for travelers, from hands-on galley instruction from Crystal’s own talented chefs, to wine tasting and pairing sessions and specially curated menus in the Crystal Dining Room.

The Crystal Dining Room on Crystal Symphony
The Crystal Dining Room on Crystal Symphony

This Latin itinerary will boast some extra zest, though, in the form of renowned chef James Schenk, owner and executive chef of San Francisco’s Destino and Pisco Latin Lounge. Schenk will share his Peruvian roots and vision of the “Moderno Latino” lifestyle during interactive cooking demos of some of his signature dishes, as well as Q&A sessions with guests and other culinary treats.

With deep family roots in Peru and Europe, Schenk set out to make Destino a staple of Latin American fare in the foodie-centric Bay Area; and he will seek to bring Crystal’s discerning guests some of the flare for which the vibrant region is known. He is an expert on the traditional applications of the region’s cuisine, having led several culinary explorations and tours throughout.

Ashore, guests can expand their palates with tastes of traditional flavors like ceviche and Colombian coffee, as well as a visit to Lima, Peru’s bustling Minka food market before enjoying a private cooking session with a local chef.

The “Incan Immersion” sails from Valparaíso to Miami on February 14, 2016. Six other Wine & Food Festival sailings cruise throughout the world this year, with special savings available through February 29.

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