There is an organizational structure implemented in a professional kitchen, just like the military, that is necessary for efficiency and to avoid chaos. Developed by Georges Auguste Escoffier, a legendary French chef and restaurateur born in 1846, this system was modeled after his time in the French army, creating a chain of command that delineates…
Continue reading →Oceania hangs it’s hat, or rather it’s toque, on it’s culinary reputation, endorsed by Jacques Pépin and Bon Appétit, and it is a source of pride both at the dining table and in the classroom, where it offers the first ever at sea, hands-on culinary center that is absolute state-of-the-art. Available only on their custom…
Continue reading →The Maderian capital of Funchal, with its 16th century charm, is the Portuguese word for “fennel plantation”, named for the wild fennel discovered there by the first settlers. Famous for its wine, the island is also a major tourist destination with its lush mountainous landscape, exotic plants and trees, clear seas, and mild, sunny climate. One…
Continue reading →I love sea days. I love the (mostly) gentle sway of the ship, the melting of blue from sky to sea, the feeling of being at home on the ocean, the mystery of its depth, the water slapping against the hull, the misting spray, birds roosting on the jackstaff, dolphins arching in the ship’s wake….
Continue reading →I’ve always had a distant fascination with Tasmania. It is a seemingly remote outpost island that is not much in the news, known for its native “devils”, and a stepping stone to Antarctica. We arrived in Hobart, Australia’s second oldest city located at the base of majestic Mount Wellington, at the height of their crisp…
Continue reading →The tsunami tragedy is still fresh in the minds and hearts of the people of Thailand, where the popular resort island of Phuket was practically obliterated because of it. Nestled in the protection of the Gulf of Thailand, the sleepy island of Koh Samui survived unscathed. It is the second largest island of Thailand after…
Continue reading →Cruise ships always seem to have an emphasis on food and as the ships are provisioned at ports around the world, local cuisine can be featured with all the natural and fresh ingredients available. In Asia, where their spices were once the currency that inspired world exploration, the resources are vast and exotic. Recently I…
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