Travelers aboard Oceania Cruises Marina or Riviera for the 2018 European season enjoy expanded culinary class options. The cruise line announced 16 new enriching experiences.
“In The Culinary Center, guests cook under the instruction of faculty members who are experienced chefs and restaurateurs who have apprenticed under a who’s who of renowned chefs,” said chef Kathryn Kelly, director of culinary enrichment, Oceania Cruises. “We continue to add new classes to keep things fresh for our repeat guests and this year we’re thrilled to present our most diverse array of classes, including the first-ever knife-skills-only class to be offered at sea.”
Highlighted are the Slice: Mastering Chef Knife Skills, Rethink the Crêpe and The Nordic Kitchen courses. For the first, Oceania Cruises paired with the Zwilling Company, makers of J.A. Henckles knives. Participants learn to sharpen and maintain kitchen tools, various knife cuts and safe usage of mandolin slicers. All participants receive a savings voucher for Zwilling Company knives following the class.
In the Rethink the Crêpe course, guests explore the wide variations on crêpes found throughout the world.
Lastly, in the Nordic Kitchen course, participants discover regional specialties such as Estonian fish soup, Nordic salmon rillettes, gravlax cured in the traditional Scandinavian spirit and Swedish meatballs.
“As the only foodie-focused cruise line, we strive to provide our guests with one-of-a-kind, hands-on culinary experiences that immerse them in the culinary cultures of the world,” said Bob Binder, president and CEO, Oceania Cruises. “Cuisine is such a significant part of European culture and our faculty bring it all to life through their passion for it in these classes which are more of a celebration than a curriculum. A little food, a little wine and a little learning all combine to make for tremendous experiences.”
Other courses among the 16 new experiences include classes on Mediterranean cooking, Moroccan and Turkish cuisines, dishes of the ancient Roman Empire, brunch hosting, cooking fresh, Greek cuisine, grilling, seafood preparation, Spanish cuisine, Sicilian cooking and cooking with the cruise line’s executive culinary director.
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