Oceania's changing taste
The Oceania Cruise, which has been known for a long time in the focus of cooking, is collaborated with famous chefs in various ways.
The French author, PBS Television Personality, and cooking educators Jack Pepin are the headline of his own restaurant on the Oceanian ship called Jack. The line originally dropped jack to the last ship, Oceaniaca Vista, but has regained the venue in the Refresh Menu of Vista and his sister, Alra, debuted in July.
Oceania incorporates other popular chef dishes into the dining ground, rather than opening a brand restaurant on board.
For example, Giada de Laurentiis, the author of Italian American chef and cookbook, and TV personality, is not only a God Mother of Oceania Vista, the latest ship of the line, but also a brand cooking ambassador. Currently, we are co -chairs of cooking advisory boards.
Oceania is a Vista, which contains lemon pasta, and offers two works in Vista in the Italian Restlant Scarana and Grand Dining Room on the ship.
Most of the Oceanian ship passengers, like Seabone, are repeated guests. Oceania's food and drink vice president, Bernhard Clots, states that it is suitable for the business that can take on the challenge for the cooking team, but it can be challenged.
Bernhard Crottz, Vice President of Oceania's food and beverage. (By the kindness of Oceania Cruise)
Bernhard Crottz, Vice President of Oceania's food and beverage. (By the kindness of Oceania Cruise)
“They come back to the cruise after the cruise,” he said. “Some guests like changes, so I want to make some changes, and some guests do so.”
According to Crottz, it is not the involvement of celebrity guests to hit these dishes. The chef and the cruise line cooperate to know which recipe works. According to Crottz, some ingredients that can be used consistently on land may not be so easy during the cruise. This is a problem because I want to provide a consistent experience.
“If we make the inside of the ship, it's not just once when we have all the ingredients,” said Crotts. “I need something that can be served around the world. It doesn't matter if we are in South America, in Africa, in Asia, in Europe, in Europe, or in the United States. We need to always use the same quality. “
Oceania is one of the cruise lines like Windstar and is not only celebrity chef dishes and restaurants, but also installed.
Sala Molton, who held a 13 -season “Sarah weekday meal” on PBS and worked as an executive chef behind ABC's “Good Morning America”, held a specialty cruise in Oceania and the line of the line. I am a member of.
Mallton holds a cooking class and a demonstration, and Oceania introduces her work when performing a demonstration by adding dishes to the menu of the main dining room of the cruise.
“Another character that brings many followers. Our guests, they love her,” said Mallton.
Rebecca tobin has contributed to this report.