By
Rebecca Gibson |
Oceania Cruises is to offer new classes in the Bon Appétit Culinary Centers onboard Marina and Riviera and introduce two new onshore ‘Culinary Discovery Tours’ for its 2014 European season.
Designed for novices and experts, the classes offered in the Bon Appétit Culinary Center – which first opened on Marina in 2011 – are often inspired by the ship’s itinerary. The line is introducing three new classes for the 2014 season.
Passengers participating in the ‘Healthy Greek’ classes will learn about the cooking techniques and popular seasonal ingredients from the Greek island of Crete, while those taking the ‘Turkish Arabesque’ class will learn about the palace kitchens, ingredients and culinary traditions of the Ottoman Empire. They will also practice making local delicacies.
Inspired by Culinary Discovery Tours in Marseille and Nice, the ‘Beyond Ratatouille’ class will focus on Provençal cuisine, particularly the favourite dishes of Oceania Cruises’ own Jacques Pépin and Guy Gedda, who is considered the ‘godfather’ of Provençal cuisine.
The ‘Modern Nordic’ classes will teach guests how to make regional dishes from a range of destinations within the Baltic Sea region.
Oceania Cruises’ two new Culinary Discovery Tours for Cork, Ireland, and Palma de Mallorca, Spain will also be available to passengers throughout 2014.
In Cork, guests can enjoy a day visit to Ballymaloe country estate, which has been converted into a world-renowned cooking school. After touring the herb gardens, the free-range poultry farm and watching a cooking demonstration of a traditional Irish meal, the guests can taste seasonal dishes from the Cookery School Gardens.
While in Palma de Mallorca, guests will tour a marketplace, sample varieties of olive oil at a country farm and dine at El Faro.