Miami, FL, August 31, 2006 —Oceania Cruises announced that Susie Heller, Executive Producer for Jacques Pépin and Culinary Producer for Julia Child on a total of six series and three specials, will share her keen culinary insights aboard Nautica’s January 6, 2007 sailing from Hong Kong to Singapore.
Having worked with more than 50 of the world’s most famous chefs and culinary personalities of our day, she has authored or collaborated on numerous best-selling cookbooks, including The French Laundry Cookbook and Bouchon with Thomas Keller. Heller’s enthralling lectures will take guests into the behind the scenes worlds of some of the greatest chefs and culinary personalities of our time. In addition to her keen insights, the culinary experience will include special menus featuring a selection of favorites from Susie, Jacques Pépin and Julia Child. "Our guests relish insightful lectures and hold a deep appreciation for culinary entertainment," stated Bob Binder, Executive Vice President of Oceania Cruises. "We are extremely pleased to welcome Susie aboard to learn more about her latest projects and fascinating culinary anecdotes.”
Highlights of Susie Heller’s Lecture Series
The Essence of Chocolate
A chocolate lover’s dream, Susie will share tips on working with fine chocolates along with recipes and techniques from the newly published book she co-authored, The Essence of Chocolate.
Happy in the Kitchen
Susie has worked with over 50 top chefs from around the country including such culinary luminaries as Thomas Keller of French Laundry, Michael Chiarello of Tra Vigne, and Michel Richard, the self-proclaimed “Captain Crunch”. She will share some favorite recipes and tips from Happy in the Kitchen, the newly published book she co-authored with Michel Richard.
Jacques and Julia
Susie shares stories about working with Jacques Pépin for more than 20 years and the amazing relationship she shared with Julia Child. She talks about working with this dynamic duo on six series and three specials and the world of producing cooking shows and cookbooks for the country’s top chefs. In addition, we will show a never before aired interview and cooking segment with Jacques Pépin from the upcoming Spring 2007 PBS series Chef’s Story.
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