Oceania Expands Culinary Center Offerings

Oceania Cruises has added 16 new classes to its Culinary Center. They’ll take place during the 2018 European season aboard the 1,250-guest Marina and Riviera.

The new programs were developed by chef Kathryn Kelly, the line’s director of culinary enrichment.

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“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 Kelly.

“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.”

The Culinary Center is the first of its kind at sea. Among other things, it’s equipped with individual induction cook top work stations

The new roster of classes is set to begin this month. Highlights include a knife skills class, in partnership with Zwilling Company, makers of the J.A. Henckels knives. Participants will get a look at a professional chef’s collection of knives. They’ll learn how to choose the best knives for their own kitchen. They’ also learn proper techniques for sharpening and maintaining their knives. Also included is a lesson in how to use a mandolin slicer.

Another class, called “Rethink the Crêpe,” will explore the global popularity and various varieties of the classic French offering. And, “The Nordic Kitchen” will feature the cuisine of Scandinavia and Northern Europe. Regional specialties on the menu include 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 out 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 of Oceania Cruises.

Oceania celebrates its 15th anniversary in 2018 and operates a fleet of six ships.