Caroline is a fully qualified Corden Bleu chef and takes a great pride in the perfect and delicious food served on board the Aprés Tout.
After passing my Certificate at the Corden Bleu school, I went to work for an extremely upmarket outside catering company in the Lake District in England – this was such a wonderful place to work and we found ourselves catering in all sorts of exciting places such as Castles, an island in the middle of Lake Windermere and many Stately homes!
In 1991 with my husband Rory we first ventured to France and started working on a river cruiser in Provence, we loved the life style immediately. France has such wonderful produce and catering to 12 passengers was a dream come true. I love following the seasons in France, for example in the Spring the markets are full of the white and green asparagus in abundance while in September it is all about wild mushrooms.
Catering to a small select group is such a great pleasure, providing meals of the highest quality to our passengers on board, discussing their requirements and ensuring they leave happy and fulfilled with the food is my goal.
My kitchen on the Apres Tout is a perfect ‘show kitchen’ and has plenty of room for any passenger who might be interested to sit, chat and watch or even to try their hand at a favourite dish prepared during the week which they would enjoy to learn!