We are just finishing the Le Cordon Bleu class on the Mariner and I highly recommend it. We have had a lot of fun as a group and our chef/teacher is great. This morning we are in Otaru, Japan and we are going with the Executive Chef (Quinn) and Frank (our chef/teacher) to the market to shop for fresh produce, herbs, and who knows what else. We have had wine at the end of every class or you can have soft drinks, coffee, whatever. Yesterday, we cooked the Chocolate Souffle - and surprise -- everyone's rose just like they should and they were delicious. Since we were the morning session, we had desert BEFORE lunch.

Jan