Cooking Around the World with Silversea: Exploring the SALT Culinary Program

It’s Suzanne here on our second to last day aboard the Silversea Nova.

Sadly today was our last port visit until we dock in Bridgetown on March 5th and disembark 🥲. Our trip has been amazing aboard the SILVERSEA SILVER NOVA. One of the many highlights of this cruise has been learning about the diverse cultures through food. On the Nova there is the SALT concept - sea and land taste. We have a SALT bar, kitchen, lab and Chefs Table and all the menus follow the path of the ship. You learn so much about where you are or where you are going through food.

In concert with the SALT lab (which is the onboard cooking classes) there is a series of SALT talks with Chef Eva and the head chef of the SALT kitchen. I found attending this talks helpful before attending the cooking classes.

This cruise we have had six talks and six series of cooking classes. (Classes are held twice a day on multiple days)

Here is the list of our classes:

• Of Saints & Orixas: Cuisine of Bahia

• Gaucho Grilling: between Argentina and Brazil

• South Americas Sandwixh Culture

• Feijoida: The National Dish of Brazil

• Bright Caribbean Vegan Food

• How Curry Came to the Caribbean

This is a fun way to make lasting memories of the cruise.