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- Nov 30, 2005
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- 2,809
i haven’t seen a lot of Be Our Chef reviews, so having experienced it last week on our first Disney Cruise (Star Wars Day at Sea for my 40th...geeky cosplay FTW), I thought I’d write one.
First signing up is challenging. They don’t put this out to precook normal guests (I’ve heard Cincerge is offered but can’t confirm). If you want to do it go to guest services first thing...even before Senses!
Our experience took place on Jan 24th, our Falmouth day. It’s ususlly limited to 8 but they were able to squeeze 9 in for my wife and I.
They send over a Chefs jacket, name tag, hat and apron the night before. You are expected to dress up in the outfit with pants and closed toe shoes. We’d be meeting with a celebrity chef as well.
At 11Am we made it to Palo. We met with Chef Salvatore and GM Salvatore and took pictures with Chef. Then the celebrity came out...being Disney this was Chef Mickey. More Pics of course.
Then onto cooking. They took us into the kitchen. First dish...Flatbread. Chef demonstrates how to make the dough and then pushing it out and making the base. Sauce, cheese, tomato and basil. And Done. Our turn. Due to the proofing time, we started with already made dough. Pushed it out to a flatbread under the watchful eye of Chef and his team. Once finished, we put it aside.
Next was Butternut Ravioli. Again demonstrated the recipe and showed how to use a pasta press to roll out the dough strips. Due to time and lack of equipment, the noodles were already pressed into strips, that was a little disappointing but got over it fast. Using an old fashioned press, we filled the dough and made the ravioli. The secret to the awesomeness is the cookie crumbled into the mix.
Finally, we did the Lemonchello tari. Yum! Chef demonstrated how to make the dough. Again, this was prepped for us due to having to cook it first. We then made the inner filling and covered with lemon zest.
Now done with Kitchen time, we sat down to eat. First they had us remove our chef jacket and apron and hat. The sat in the room they put the buffet during brunch. It was fantastic. Loved the limoncello tart. Had a great conversation with the fellow attendees. Really a great time. The meal was paired with two wines as well.
After lunch, they brought us goodie bags. It was a very nice Palo bag. Inside new jacket, hat and apron. Plus the pictures in a very nice binder (you’ve seen what they sell from the overpriced photographers). Pics of us with Mickey and with Chef. Plus recipes!
So how was it. Well it was a lot of fun. I highly recommend it, but I think it’s a one time thing. Not sure I’d pay $290 per person unless it was new dishes. If they did a Remy version, I’d sign up in a second.
I would recommend it to anyone. Really is a great time and a good once in a lifetime experience. Hope this helps those of you deciding is it worth it.
First signing up is challenging. They don’t put this out to precook normal guests (I’ve heard Cincerge is offered but can’t confirm). If you want to do it go to guest services first thing...even before Senses!
Our experience took place on Jan 24th, our Falmouth day. It’s ususlly limited to 8 but they were able to squeeze 9 in for my wife and I.
They send over a Chefs jacket, name tag, hat and apron the night before. You are expected to dress up in the outfit with pants and closed toe shoes. We’d be meeting with a celebrity chef as well.
At 11Am we made it to Palo. We met with Chef Salvatore and GM Salvatore and took pictures with Chef. Then the celebrity came out...being Disney this was Chef Mickey. More Pics of course.
Then onto cooking. They took us into the kitchen. First dish...Flatbread. Chef demonstrates how to make the dough and then pushing it out and making the base. Sauce, cheese, tomato and basil. And Done. Our turn. Due to the proofing time, we started with already made dough. Pushed it out to a flatbread under the watchful eye of Chef and his team. Once finished, we put it aside.
Next was Butternut Ravioli. Again demonstrated the recipe and showed how to use a pasta press to roll out the dough strips. Due to time and lack of equipment, the noodles were already pressed into strips, that was a little disappointing but got over it fast. Using an old fashioned press, we filled the dough and made the ravioli. The secret to the awesomeness is the cookie crumbled into the mix.
Finally, we did the Lemonchello tari. Yum! Chef demonstrated how to make the dough. Again, this was prepped for us due to having to cook it first. We then made the inner filling and covered with lemon zest.
Now done with Kitchen time, we sat down to eat. First they had us remove our chef jacket and apron and hat. The sat in the room they put the buffet during brunch. It was fantastic. Loved the limoncello tart. Had a great conversation with the fellow attendees. Really a great time. The meal was paired with two wines as well.
After lunch, they brought us goodie bags. It was a very nice Palo bag. Inside new jacket, hat and apron. Plus the pictures in a very nice binder (you’ve seen what they sell from the overpriced photographers). Pics of us with Mickey and with Chef. Plus recipes!
So how was it. Well it was a lot of fun. I highly recommend it, but I think it’s a one time thing. Not sure I’d pay $290 per person unless it was new dishes. If they did a Remy version, I’d sign up in a second.
I would recommend it to anyone. Really is a great time and a good once in a lifetime experience. Hope this helps those of you deciding is it worth it.
