Travel companies from sea to shore continue to up the ante when it comes to culinary offerings these days. According to a recent press release, Royal Caribbean’s newest ship, the Allure of the Seas, will feature a rising star Chef de Cuisine when it launches this December.

Graduates from the Culinary Institute of America were invited to enter the company’s recent Allure of the Seas Culinary Challenge to compete for a one-year contract spot as Chef de Cuisine of the ship’s signature restaurant, 150 Central Park. Entrants were required to create an original, signature recipe, as well as submit a video entry demonstrating preparation of the dish.

The six finalists who were chosen are:

• Maureen Brandt, Stillwater, Minn.
• Anthony Burd, Belvidere, N.J.
• Daniel Fein, Rochester Hills, Mich.
• Wright Harrison, Richmond, Va.
• Martin Horsey, Houston, Texas
• Beth LittleJohn, Durham, N.C.

A winner will be picked during an early August challenge at the culinary school’s Hyde Park location where the finalists will interview with and prepare a three-course meal for a panel of esteemed CIA and Royal Caribbean judges. Consumers can also help to pick a “fan favorite” by voting at the ship’s website from now to July 18th. In addition, the challenge will be documented in a series of webisodes that will be available post-competition.

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It was also announced this week that Top Chef contestant Kenny Gilbert was recently named Executive Chef of the PGA National Resort and Spa. Currently competing on season seven of Bravo’s popular culinary series (Now with more Eric Ripert!), Gilbert will man the helm at the Palm Beach golf destination overseeing all menus and food concepts from lighter fare at the resort’s iBar lounge to health-conscious cuisine at the spa’s “Waters of the World.”

“We’re honored to have a chef as talented and highly sought-after as Kenny join the PGA National team,” says Joel Paige, Vice President and Managing Director of PGA National. “As the television audience has seen on Top Chef episodes week after week, he possesses tremendous skills in the kitchen, exhibits grace under pressure and shows a strong desire to help other members of his profession succeed.”

Though I’m not much of a golfer (I prefer to play the whole course with my 5-wood), the recently renovated resort and spa sounds like my kind of place, with 379 guest rooms, 90 holes of championship golf, a 40,000 square-foot European spa, and nine on-site restaurants and lounges.

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Finally, don’t miss your chance to catch my latest in print! This month’s Northwest Palate magazine features my profile on 2010 James Beard Foundation Best Chef Northwest award winner Jason Wilson. Wilson, an accomplished chef and owner of the Seattle’s popular Crush restaurant, had much to say about his award win as well as the recent installation of his eatery’s 900 square-foot garden.

~Jennifer Heigl