BON APPETIT CULINARY CENTER CELEBRATES FIRST ANNIVERSARY

It is hard to believe a year has passed since Marina sailed her maiden voyage and we opened the first ever purpose-built, hands-on culinary center at sea. As we celebrate the one-year anniversary of the Bon Appétit Culinary Center, I naturally reflect on my many fond memories of the opening, the classes, the guest chefs, the staff and the students. It has been a whirlwind of excitement and fun, made so special by all the wonderful people I met along the way. We are so thankful to our friends at Bon Appétit for making this all possible and to the entire team onboard Marina who worked diligently all year to ensure our success.

Just setting up the first culinary studio at sea was a challenge. There were no examples to follow, no blueprints from previous shipboard culinary centers to consult. This was truly a first, and we all had to trust our instincts as we explored this new territory. We opened, sorted and organized seemingly endless boxes of pots, sauté pans, knives, ramekins, blenders, cutting boards and all the other tools of the trade. Despite the work involved, arranging a new kitchen can be great fun.

Of course, as with any new space, there were obstacles. I never knew how troublesome a power cord could be until I helped with this opening. You’d be amazed at the number of factors you must consider when purchasing appliances for a new culinary center on a cruise ship, not the least of which is the length, voltage and shape of the power cord. You can probably imagine some of the frustrating — and comical — moments we experienced as the center came together, but we always managed to adjust to whatever new kink we found in our plans.

The opening of the Bon Appétit Culinary Center was just the first of many new endeavors we would undertake over the course of the year. Once the center was stocked, it was time to start teaching classes. We introduced 12 new classes every four months, and I can assure you that was a challenge in itself.

 

As I think back on the past year, some of my fondest memories are of the guest chefs we brought in to teach some of the classes. Each of them brought new personality, new insights and new perspectives to the culinary center, and it was such a treat to have them onboard.

Of course, my favorite part of the Bon Appétit Culinary Center — and the entire reason for its existence — is our guests. What a joy it has been to meet so many wonderful people who share a passion for great food, for learning the secrets of its preparation and for experiencing local cuisines the world over. I am thankful for the privilege of meeting so many interesting, vibrant people and hearing their stories.    

It is such a thrill every time I receive an email from a guest sharing their successes at home with the Oceania Cruises recipes. And it’s especially rewarding to see all the guests that return for more classes and tell me how much fun they have each time. I had to chuckle when one guest pulled me aside to share an unexpected benefit of our classes. She said, “Now I know not to waste the flavor of my expensive extra virgin olive oil by using it to sauté. You’ve saved me hundreds of dollars!”

 
I always tell people I have the best gig in the world. I get to see the world and eat great food and meet wonderful people, not to mention teaching what I love. Thank you so much to everyone for all of the great memories from our first year in the Bon Appétit Culinary Center, and I look forward to making many more in the year ahead!

Chef Kelly

Executive Chef, Bon Appétit Culinary Center

ABHYANGA MASSAGE FROM CANYON RANCH

One of my favorite assignments as Blogger-at-Large for Oceania Cruises is experiencing the Canyon Ranch SpaClub^® onboard the ships. As work goes, this is not a bad gig. The SpaClub onboard Marina is a relaxing haven and the perfect place to unwind after a day of exploring ashore.

A day pass allows you access to the entire spa, or if you’ve booked a spa treatment, you may enjoy the facilities before and after your treatment. Soak in the open-air whirlpool hot tubs on the private Spa Terrace and then recline on a chaise under the rays of the afternoon sun. Or gaze out of the floor-to-ceiling windows in the Relaxation Room at the beautiful shoreline of your current port of call and muse about the day’s wonderful adventures. There is also a sauna, a steam room and an experiential shower with Tropical, Cold Fog and Waterfall settings. The various temperatures and pressure levels of each setting are perfect for relaxing muscles in preparation for a massage or after a good workout.

The SpaClub offers a multitude of services — from manicures to makeovers to fitness classes to seaweed wraps to facials — you name it. If it restores and rejuvenates, you can find it at Canyon Ranch. I personally am always a sucker for a great massage, so I chose to book this traditional spa treatment. However, I was a bit adventurous in selecting a type of massage I had not experienced before.

The abhyanga massage is part of the ancient ayurveda healing tradition, considered to be one of the treasures of India. The helpful young woman who welcomed me to the spa claimed I would feel more “energetic and active” after this “fairly vigorous” massage treatment. For me, the only challenge during a massage has always been to stay awake until the end. So the concept of an energizing, invigorating massage definitely intrigued me.

I did some research before my treatment, and the more I learned about abhyanga massage, the more seeming contradictions I discovered. It both tones and relaxes the muscles. It boosts mental alertness and calms the nerves. It increases body temperature and improves circulation while also allowing for a deeper, more recuperative sleep. I was very eager to experience this massage that sounded like a cure for anything that might ail me.

My massage therapist, Drainah, hailed from Thailand, a country also practiced in the ayurvedic techniques that originated in India. She showed me to the treatment room and let me get situated on the massage table before returning to begin the treatment. The key to abhyanga massage is the warm oil that is used. Drainah told me she was using Bindi oil, designed in the ayurvedic tradition and infused with herbs to nourish the skin and stimulate circulation. Aromatherapy is an important part of abhyanga massage, as the aromas help to heal and balance the body and mind. In the first illustration of the paradox of abhyanga massage, the pleasant scent of the oil was indeed both stimulating and relaxing.

While “fairly vigorous,” the abhyanga massage is not a deep tissue massage. The pressure is firm but gentle. The invigorating effect actually stems from the rhythmic motion of the massage, repeated circular movements on the back and long, smooth repetitive pressure along the legs. Drainah also utilized certain pressure points on my feet and hands to stimulate a deep sense of calm.

As the massage progressed, I began to realize that its benefits were similar to exercise, without all the annoying huffing and puffing. Like exercise, abhyanga massage relieves stress, cleanses the body of toxins, improves circulation and tones the muscles, all of which ultimately recharges and rejuvenates the body while also creating an overwhelming sense of calm, balance and relaxation.

The more I thought about it, the more I realized I’d invented a paradox between two states that were actually quite harmonious — alertness and relaxation. Without launching into a social discourse, I had to acknowledge that I’d bought into the concept that one pounds an energy drink so you can be alert and driven to work hard all day long, in the hopes of crashing into a recliner at the end of the day so you can then “relax.” In actuality, the ideal state of being seems to be something closer to both alert AND relaxed.

At least this was certainly my opinion by the end of the massage. I felt both energized and blissfully tranquil, and at that moment I couldn’t imagine a more pleasant state of being. Nor have I discovered one since.

Practitioners of ayurveda actually recommend a daily abhyanga massage as part of your morning ritual. Don’t I wish! If anyone out there happens to have access to a personal masseuse, I highly recommend following this advice. (You can actually perform the technique yourself, but I somehow doubt my skills would compare to the therapists at the Canyon Ranch SpaClub.) For those who can’t enjoy a daily indulgence, I suggest treating yourselves to an abhyanga massage at the Canyon Ranch SpaClub on your next voyage with Oceania Cruises!

SCENIC HIGHLIGHTS OF SOUTH AFRICA

During Nautica's recent visit to Cape Town, Oceania Cruises guests enjoyed a shore excursion that explored the majestic beauty of the Cape Peninsula. These gorgeous pictures feature Fish Hoek Beach situated on False Bay, where guests soaked in the sun while watching the local people, and their dogs, roam along the beautiful shoreline.

As the excursion continued, Nautica's guests visited Table Mountain National Park and climbed to the top of Cape Point. 

Their reward was the magnificent view from this long-retired lighthouse. Built in 1860, the lighthouse was often obscured by sea mist and now serves as a monitoring point for the numerous lighthouses situated on South Africa's coastline. History tells many tales of hardship for sailing vessels traveling around the Cape of Good Hope, and these lighthouses continue to serve a most useful purpose.

The large rocks on the beach led guests to one of the most anticipated highlights of the excursion — the Boulders Beach Penguin Colony. As the African penguins are in the midst of nesting season, Nautica guests were able to witness some of the new arrivals. This sanctuary is home to thousands of these endangered penguins in addition to a variety of birds and other animals that enjoy this protected space. The bay itself offered visitors the opportunity to see whales, sharks and dolphins.

Nautica has now crossed the Indian Ocean to resume her journeys throughout the Asian continent. But the images of the Cape Peninsula leave little doubt that Cape Town is a must-see port of call for an upcoming Oceania Cruises vacation.

LALIQUE AND OCEANIA CRUISES: A PERFECT PAIR

The Grand Staircase is an icon onboard all the ships of Oceania Cruises and a signature element of our brand. To create this extraordinary centerpiece for Marina, we looked to the master artisans from Lalique, a company renowned for its unique expertise in the artistry of fine crystal. As the interior begins to take shape on Marina’s sister ship, Riviera, that same Lalique staircase will be the dramatic focal point of the reception area. 

Founded over a century ago, Lalique continues the legacy of the incomparable René Lalique. First renowned for his innovative Art Nouveau jewelry pieces, René Lalique was intrigued by the medium of glass. It became the focus of his mastery and his primary means of artistic expression, even as he expanded into the realm of architecture.

Today’s Lalique artisans are known as “sculptors of light,” embracing the strange alchemy that takes place between the sensitivity of the artist and the know-how of the craftsman. One easily recognizes the style of Lalique through its hand-finished form, intricately sculptured detailing, and vivid contrasts between clear and matte crystal.

“We’re very overprotective of the brand, to a fault at times,” says Maz Zouhairi, President and CEO of Lalique North America. “When this partnership came about, or the idea was born, we had to do our research and make sure that the two names, the two brands were compatible with each other.”

They certainly are. Both the ships of Oceania Cruises and the crystal masterpieces of Lalique are renowned for their elegance and artistry, and the partnership has been a perfect pairing.

 
Riviera's Grand Staircase as it appeared a few months ago and as it will appear a few months from now

The Grand Staircase of Riviera features ornate double stairways with balustrades of crystal medallions. The dramatic centerpiece is Lalique’s highly prestigious Cactus Table crowned with an exquisite Lalique vase. The creation of the Grand Staircase involved 37 French artisans working 1,600 hours to handcraft 4,600 pounds of pure Lalique crystal.

Guests onboard Marina have been amazed by the results of the artisans’ craftsmanship, and when Riviera is unveiled in April, the Grand Staircase will certainly have the same impact. In fact, one guest was so impressed with this Lalique creation, he had the same staircase built into his own home, complete with the lit newel post at the base.

     
There is certainly no greater compliment than that!

MARINA'S CUISINE RECEIVES RAVE REVIEWS

Marina is featured today on Cruisemates, The Complete Online Cruise Guide and Community. Janice Wald Henderson gives glowing reviews of Marina's cuisine and the Bon Appétit Culinary Center. Read an excerpt from the article below. The full article can be viewed here.

OCEANIA MARINA'S CULINARY COUP

By Janice Wald Henderson

I'm a cruise snob but only about the food. It doesn't matter how much a ship toots its own, er, horn, or receives glowing reviews. I'm a skeptic, and I'm jaded. So count me as one surprised - and yes, impressed - food writer onboard Oceania's 1,250-passenger Marina.

Oceania Cruises is ranked upper-premium, a relatively newish category between premium and luxury. Ships in this grouping are larger than luxury vessels, and charge for extras like alchohol so they can't be deemed luxury - yet still offer many luxurious touches.

Oceania Cruises debuted Marina in January 2011 as an evolutionary step beyond their Regatta-Class ships. Press releases made Marina sound like a food-lover's dream, making me a skeptic.

Bob Binder, Oceania's former President (now Vice Chairman, Prestige Cruise Holdings, parent company for both Oceania Cruises and Regent Seven Seas Cruises), said: "Marina is the first ship purpose-built for epicureans. We are committed to serving cuisine that rivals some of the world's very best restaurants."

The first ship built for foodies? Never heard that before.

Oceania's Marina came out swinging with major marketing alliances. Bon Appétit and Wine Spectator magazines. Spa icon Canyon Ranch. Jacques, the first restaurant affiliated with master chef Jacques Pépin.

And no extra fee for any restaurant, including specialty dining.This is rare – if not a first – for upper-premium. Dining choices include six fine-dining restaurants and two private dining venues. The onboard culinary school is for hands-on cooking lessons, not the entertaining, but ultimately useless, demos. This is another huge first for any ship category.

Could Marina be as good for food devotees as it sounds? A few months ago, I took my first cruise to see what was marketing - and what was real.

OVERVIEW
Marina's cuisine is equal to food on luxury lines - and in some instances, better. It blows other upper-premium lines I've sailed on, well, out of the water.

Ingredient quality is top-notch. Lobster is sweet and plentiful. Produce looks and tastes fresh-picked. Buffets – in presentation, variety and taste – rival any luxury cruise ships.

Dining rooms are beautifully designed – each radically different from another in ambiance and menus. Service is top-notch, even at buffets.

Much credit goes to Franck Garanger, Oceania's fleet corporate chef. Garanger was corporate chef for Silversea Cruises from 1999-2004, when that line's cuisine received nonstop wows. This savvy French chef – who has worked in Michelin-starred establishments – was hired by hands-on, über-smart Frank Del Rio, chairman and CEO of Prestige Cruise Holdings.

 

I accidentally met Garanger onboard Marina and couldn't believe his energy, enthusiasm and dedication. He was like a kid in a candy store.

This was no show. We had no scheduled interviews. I bumped into him, day and night. He was always running from kitchen to kitchen, checking the crust on the French bread (his personal passion), sauce consistency, plating.

Garanger emphasized how he hires passionate chefs who trained or made their mark onshore. Smart move; career cruise chefs become too comfortable and out of touch; land-based chefs are edgier, more in tune with culinary trends.

Garanger has his finger on the food world pulse. He travels everywhere, tasting the best, and then transforms his experiences into dishes of his own style.

The hard work and talent shows. Marina cuisine should wow food connoisseurs everywhere, particularly those who embrace local ingredients, sustainable foodstuff – everything fresh and good in the culinary world. Honeymooners to baby boomers – this ship's for you.

Read more:http://www.cruisemates.com/articles/feature/Oceania-Marinas-Culinary-Coup-120109.cfm#ixzz1izW4OvzA

 

MADAGASCAR: A FEAST FOR THE SENSES

As we ring in the New Year, it seems only natural to reflect on some of our favorite memories from 2011. As Blogger-at-Large for Oceania Cruises, I enjoyed the privilege of visiting many fascinating ports of call onboard Marina and collecting numerous photos from those traveling on the other ships as well. Most of my travels were in Europe, exploring grand cities, historic churches and monumental architecture. Perhaps that is why I so enjoyed these photos of Madagascar, which were shared with me by the Destination Services team onboard Nautica. A vivid contrast to the bustling cities of Europe, Madagascar is a haven for exotic wildlife and exquisite flora.

The island of Nosy Be lies just off the coast of the largest island of Madagascar. Created by an ancient volcano, Nosy Be is a land of beautiful beaches, such as Andilana Beach pictured above, as well as forested mountains and deep crater lakes. The lush environment breeds a variety of unique and colorful wildlife, which made for an amazing and adventurous excursion ashore for Nautica guests. Madagascar is best known for its rare and endangered lemurs. Destination Services team members Sonja Altmann and Filippo Camerlengo were able to get up close and personal with a few of the famous primates.

 
Celebrity status aside, the lemur shares the Lokobe Nature Reserve on Nosy Be with many other indigenous animal, reptile, plant and tree species, all equally fascinating. 

The island is renowned for not only its vibrant hues, but also for the pleasant aromas that complement the vivid colors. Nosy Be is known as the "scented" or "perfumed" island due largely to the aromatic ylang-ylang trees spread across the landscape. The excursion continued with a tour of a distillery where the yellow flowers are steam-processed to extract the oil for perfume production as well as natural health products. Considering the wealth of fragrances that envelop the island, including not only ylang-ylang but also cocoa, vanilla, coffee, coconut, and cinnamon, you can see why Nosy Be is a living potpourri of nature's most pleasing scents.

 Hell-Ville was the final stop on this excursion through Nosy Be. Contrary to its name, Hell-Ville is a charming colonial town featuring a large, open-air marketplace where one can find local produce, trinkets, and smiles that make the visit quite memorable.

As you might imagine, Nosy Be also offers great snorkeling, fishing, scuba diving and other water sports. But the guests on this shore excursion were very pleased to have had the opportunity to experience Nosy Be's exotic wildlife, learn about its diverse flora, and even mingle with a few of the locals. 

While a bit reluctant to board the tender and leave this island paradise, guests know that more amazing destinations await them as Nautica sails into 2012 and explores the wonders of Asia.