[ad_1]
One of the highly sought-after themed journeys Windstar has presented throughout the last decade is their collaboration with the James Beard Foundation, which persists into 2025. One of the highly sought-after themed journeys Windstar has presented throughout the last decade is their collaboration with the James Beard Foundation, which persists into 2025.
The five renowned culinary artists — Jamilka Borges, José Mendin, Jennifer Hill Booker, Jennifer Jasinski and, making his debut with Windstar, Larry Forgione — will be showcasing their local gastronomic skills and distinctive dishes at sea, along with supervising market excursions during their sailings. Moreover, guests on Windstar’s culinary-themed voyages can engage in cooking demonstrations, relish special creations inspired by the guest chef, and, one of the most favored activities: explore local markets with the chef.
If you’re contemplating a James Beard Foundation voyage in 2025, we wanted to provide you with a brief overview of each of the five guest chefs:
March 15, 2025, Caribbean: Windward Ways and Tobago Cays with culinary artist Jamilka Borges
The journey: This seven-day voyage through the Caribbean sets sail from Oranjestad, Aruba, and concludes in Bridgetown, Barbados. En route, the ship will visit destinations like Curacao, Bonaire, St. Lucia, St. Vincent and the Grenadines, as well as Trinidad.
Her culinary journey commenced as a prep cook at the renowned restaurant, Legume, progressing through the ranks to the role of chef de cuisine. After departing Legume, Borges took up executive chef positions in some of Pittsburgh’s most avant-garde and imaginative kitchens: Bar Marco, Spoon, Independent Brewing Company, Hidden Harbor, and Lorelei. At each dining establishment, Borges uncovered a new facet of her culinary identity.
Fun snippets: “Years ago, someone remarked to me, ‘Oh my goodness, you’re such a free spirit!’ That notion always lingered in the recesses of my mind. I’ve always ventured down unconventional paths.”
April 12, 2025, Mediterranean: Spanish Symphony with Chef José Mendin
The excursion: Aboard Wind Surf, the James Beard itinerary “Spanish Symphony” spans eight days, voyaging from Lisbon to Barcelona, making stops at Cadiz (for Seville), Gibraltar, Malaga, Almeria, Cartagena, and Palma de Mallorca.
Your culinary guide: Hailing from Miami, chef José Mendin, a native of Puerto Rico, journeyed to Spain to collaborate with chef Jesus Ramior in Valladolid and subsequently with chef Juan Pablo Felipe, from Madrid’s Michelin-starred El Chaflan. He also contributed to the establishment of Nobu Miami and Nobu London, in partnership with chefs Mark Edwards and Thomas Buckley.
Presently, he holds the title of owner/partner at Pubbelly Global, a entity encompassing a constellation of restaurants in Miami, Fort Lauderdale, Puerto Rico, Dominican Republic, Mexico, and Paris. He has received five-time James Beard Award nominations.
Engaging tidbits: Chef Mendin initially discovered his passion for cooking while on a volleyball scholarship at a college in Puerto Rico. He has appeared as a panelist on Telemundo’s MasterChef Latino. When concluding a long day, he unwinds by viewing episodes of “Seinfeld.”
June 29, 2025, Northern Europe: Baltic Beauty with culinary expert Jennifer Hill Booker
The excursion: During this 11-day Baltic expedition from Stockholm to Copenhagen, the Star Legend will visit various locales including Helsinki, Tallinn in Estonia, Riga in Latvia, Visby in Sweden, Klaipeda in Lithuania, Gdansk in Poland, and Warnemunde in Germany.
Your culinary maestro: Atlanta-based Jennifer Hill Booker is recognized for infusing a French flair into her Southern culinary roots, with a focus on crafting dishes embodying a seasonal, wholesome approach. Her training at Paris’ Le Cordon Bleu College of Culinary Arts has culminated in the publication of cookbooks like “Field Peas to Foie Gras: Southern Recipes with a French Accent” and “Dinner Déjà Vu: Southern Tonight, French Tomorrow.” Booker presides over the esteemed Atlanta chapter of Les Dames d’Escoffier International, and is affiliated with Slow Food-Atlanta, Atlanta’s No Kid Hungry Atlanta Society, and the James Beard Foundation Food Waste Advisory Council.
Chef Booker has contributed original recipes to publications such as Waste Not Cookbook, Southern Living, Garden & Gun, and Essence. During her debut on the Food Network, as a contender on “Cutthroat Kitchen,” she showcased her fusion of French and Southern influences.
Fascinating anecdotes: In her initial illustrated children’s book, “Jelly Fries A Fish For Dinner,” (Tallahatchie Tales, March 2021), Booker exposes the culinary heritage of the Mississippi Delta through the lens of her daughter Jenelle. The chef expanded her knowledge of French cuisine during her residence in Europe, where her former spouse, a U.S. Army official, was stationed.
August 27, 2025, Mediterranean: Adriatic Archipelago and Greek Goddesses, with chef Jennifer Jasinski
The journey: This nine-day cruise from Venice to Athens takes place aboard Star Legend. Ports of call include Zadar in Croatia, Split and Dubrovnik; Kotor in Montenegro, and Corfu, Katakolon, and Monemvasia in Greece.
Your chef: Denver-based Jennifer Jasinski is the proprietor of several acclaimed eateries such as Rioja, Bistro Vendôme,Ultreia, and Stoic & Authentic. The culinary offerings at each dining establishment (like Rioja for Spanish cuisine, Bistro Vendôme for French dishes, and Ultreia for tapas and Portuguese petiscos) showcase Jasinki’s love for exploration and diverse global culinary traditions.
The chef received a James Beard accolade for top chef in the Southwest and made it to the final round in Top Chef Masters.
Her belief is that an exceptional dining experience encompasses more than just the food. “While amazing dishes are important, poor service can deter customers. Our approach is simple. When it comes to cooking, it’s basic: high-quality ingredients, expertly prepared. Regarding the restaurant, it must be a welcoming space where patrons are cared for consistently, where every detail is meticulously tended to, and where both the offerings and service are considerate and thoughtful. We educate our staff to treat guests as if they were welcoming them into their own homes. I frequently engage with patrons in the dining areas of my eateries, discussing the menu, our offerings, or topics related to Denver and Colorado.”
Interesting Tidbits: “During my high school days in Santa Barbara, I was torn between pursuing a culinary or musical career,” she disclosed in an interview with Denver.org. “I contemplated the notion of being a struggling artist and concluded that if I became a chef, at least I’d never go hungry! My initial culinary job was at Taco Bell.”
October 7, 2027, Canada/New England: Southern Canadian Discoveries with master chef Larry Forgione
The journey: Chef Larry Forgione serves as the featured chef on the 12-day expedition onboard Star Pride. This cruise departing from Montreal and concluding in New York dock at locations such as Gaspé, Cap-aux-Meules, Louisbourg, Halifax, and Portland, Maine.
Your culinary artist: Forgione’s impact on American cuisine is profound. He played a key role in championing the farm-to-table culinary approach that has now become widespread in American gastronomy. A graduate of the Culinary Institute of America, Forgione kicked off his culinary journey by working at establishments in Europe and the U.K. Upon returning to the U.S., he served as head chef at esteemed eateries in New York, including El Morocco, Regine’s, and the River Café.
“It was at Regine’s where I started delving into research and traced back to the ingredients that I felt were absent in the U.S. market, and it puzzled me why that was the case,” he revealed in an interview with Restaurant Insider magazine. “My realization came during my time in London, where top-notch produce and freshly butchered meats would be delivered to the kitchens daily, and the imbalance in America struck me as confusing. In Europe, farmers and producers supplied restaurants, allowing chefs to work consistently with the same high-quality ingredients, unlike in America, where mass production dictated what chefs could use. Upon my return, I believed it was time to make a change, to collaborate with farmers and producers.”
In 1983, he launched his premiere restaurant, An American Place, in Manhattan and later expanded his empire to encompass multiple restaurants and cafes.
Forgione is the co-originator and culinary director of the American Food Studies: Farm-to-Table Cooking program at the Culinary Institute of America. Additionally, he is the pioneering trustee of the James Beard Foundation, the creator of Fresh Start, and the innovator behind the Annual American Chefs tribute to James Beard and Citymeals-on-Wheels.
Further, he is a prolific cookbook author. His book “An American Place” secured a James Beard Award for best American cookbook.
Light-hearted Info: Forgione’s son Marc Forgione is a chef as well. Starting his culinary journey at his father’s An American Place, he eventually ventured into owning his own dining establishments and attained the distinction of being one of the youngest American chefs to snag a Michelin star. Father and son collaborated on “Iron Chef America.”
Editor’s Note: For additional insights on Windstar’s decade-long collaboration with the James Beard Foundation, explore our Q&A session with Peter Tobler.
[ad_2]
