A distinctive sculpture decorating the pier in Copenhagen inspired Seabourn Pride’s deck crew and officers to put their heads together for the good of the team. Staff Captain Kai Odegard sent us the picture, along with the advice that “Seabourn Pride’s staff are always thinking about new ways to make our guests’ experiences better!”
Putting their heads together: The Pride Deck Team pondering on the pier.
Seabourn celebrated the announcement of the luxury Swiss watchmaker Hublot as its official timekeeper with a special visit aboard Seabourn Quest on Sunday, September 2, 2012. Seabourn Quest Captain Geir-Arne Thue Nilsen welcomed Carnival Corporation and plc Chairman and CEO Micky Arison and Hublot’s Chairman of the Board Jean-Claude Biver aboard the line’s newest ship during a port call at Cannes, France. Captain Thue Nilsen led a personal tour of the Seabourn Quest, proudly showing off several of the elegant Hublot wall clocks now displayed at various locations on the ship.
Pictured here from left to right in front of the new Hublot wall clock outside the ship’s Grand Salon are: Jean-Claude Biver, Hublot’s Chairman of the Board; Seabourn Quest Captain Geir-Arne Thue Nilsen; and Micky Arison, Carnival Corporation & plc Chairman and CEO. To view more images of the celebration, please visit our Facebook page.
Seabourn named Hublot as its official timekeeper. Seabourn guests on board the line’s six intimate ships will now be kept abreast of the current ship’s time by means of handsome Hublot wall clocks, designed and finished with the same flair and elegance that have made Hublot’s wristwatches multi-faceted icons of a constantly evolving Swiss watchmaking tradition, which pay tribute to it by connecting it with the future. The clocks are a perfect complement to the stunning beauty of the ships themselves, adding a luxurious accent and an eye-catching cachet to various locations throughout each vessel.
The Seabourn Test Kitchen in the Seattle headquarters has been quite busy lately! We are constantly looking for new and innovative ways to enhance our onboard culinary offerings, and Manager of Culinary Operations Bjoern Wassmuth has been hard at work, creating new recipes, and testing and tasting new dishes.
Earlier this month, Bjoern and Corporate Traveling Chef Rajat Adhikary organized a tasting where several senior executives sampled a variety of dishes that will be featured on the ships soon. From succulent jumbo shrimp to delicious beef tenderloin to juicy burgers, the executives taste-tested these dishes to make sure they are just perfect for our guests.
The executives sampled jumbo-sized shrimp for cocktails, which are not only larger than those previously offered on board but also higher quality and sustainably produced. As part of the company’s efforts to provide 100 percent sustainable fish and seafood, we will begin offering sustainable shrimp by the end of the year. These were obviously a great choice because everyone gave them two thumbs up!
We are also enhancing our burger selections on board. One of our guests’ longtime favorites – the classic All-American burger – will receive an upgrade to higher quality meats, as well as a larger patty and bun. To offer more variety for the differing palates of our guests, we will also expand our options with a Mediterranean-flavored burger, and tuna and chicken burgers – all of which will be offered in the Patio Grill in the next few months.
Bjoern and Rajat prepared all four burger varieties during the tasting, and while there was some debate as to which was the best, everyone agreed that they were all delicious and more importantly, that our guests will enjoy them.
From seafood to meats, our talented culinary team always strives to create new, imaginative dishes – or refresh current ones – to ensure our guests enjoy the best gourmet dining experiences at sea. This is just another “taste” of the team’s efforts, and we will continue to update you with future news and updates to our culinary offerings.
Bjoern prepares plates of beef tenderloin.
Burger anyone?
Seabourn’s jumbo-sized shrimp cocktail
Seabourn Quest and Seabourn Legend met up in romantic Sorrento in early August. Captain Geir-Arne Thue-Nilsen caught some pictures throughout the day and kindly shared them with us. To see more photos, please visit our Facebook page. Enjoy the pictures!
Seabourn Quest and Seabourn Legend: Side by side in Sorrento.
Lovely Seabourn Legend sails by Capri as the day ends.
According to Seabourn Odyssey Cruise Sales Consultant Lauren Bradfield, Seabourn Odyssey’s crew is “dedicated in both work and play.” While the ship was at anchor in Argostoli harbor on the Greek island of Cephalonia on July 25, a number of the crew got an opportunity to test their balance on the ship’s banana boats, operating from the Marina. Lauren dutifully reports that “…plenty of fun was had by all.”
Ready for some fun! Chefs de Partie Carlito Eguia, and Kumar Paruchuri, Executive Chef Sean Emslie and Chef de Partie David Dalay.
(L to R) Chefs de Partie Ernesto Bron and Gavin Seymour, Executive Sous Chef Matthias Wollschon
Blowing kisses: Waiter Jelena Buckovic with Maitre ‘d Colonnade Ansolette Andov.
Seabourn’s goal is to be serving 100 percent sustainable seafood by the end of the year. To help achieve this, last month Manager of Culinary Operations Bjoern Wassmuth and Corporate Traveling Chef Pascal de Portemont attended a special Lobster and Salmon Academy. The three-day seminar at the new Huntsman Marine Science Centre on the Bay of Fundy in New Brunswick, Canada is dedicated to increasing the value of North American lobster and salmon. Bjoern and Pascal attended the academy to learn more about lobster and salmon and ensure we provide top quality of seafood to our guests.
Industry experts provided valuable insights about the aquaculture industry. Then Bjoern and Pascal visited a salmon hatchery, lobster plant and aquariums. According to Bjoern, the most interesting experience was seeing the entire lobster process from the moment the lobsters are taken out of the water until they are cooked and plated. They boarded a boat and observed the lobstermen catching the lobsters, checking them for suitable size and whether they were bearing eggs. Then, at the plant, he saw how each crustacean was carefully processed strictly by hand – no machines were used.
Lobster is one of Seabourn’s most popular dishes, with approximately 400 pounds served weekly (aboard Seabourn Odyssey, Seabourn Sojourn and Seabourn Quest). We strive to serve top quality seafood, and Bjoern and Pascal attending the Lobster and Salmon Academy is another example of how our staff endeavors to provide only the best to our guests.
Pascal and Bjoern check lobsters for size. Undersized lobsters were released back to the water.
Longtime Seabourn shipboard stalwart Luca Di Matteo has joined the hotel operations staff in Seattle as manager, restaurants and bars. Luca has recently moved his family to the Pacific Northwest. Many of you know probably know Luca from his days on the ships, and we’re pleased to welcome him to Seattle.
On a sunny day, the veteran Seabourn team gathered together for a team portrait at the company’s headquarters. What a fine looking group! (Left to right): Chris Jurasas, manager of onboard programs; Christopher Prelog, director of hotel operations; Bjoern Wassmuth, manager of culinary and beverage operations; Di Matteo, and Stijn Creupelandt, manager, hotel administration and guest services.
Seabourn Odyssey Cruise Director Nick Hale shared this story and photo with us:
A couple of weeks ago, Seabourn Odyssey crossed the International Dateline, meaning that we had Sunday, February 19th for 48 hours! It was a true Groundhog moment. One of our guests, Mr. Huber, pointed out to me that it was also possibly the only time in our guests’ lives that they would witness a February with 30 days.
Here is a fun photo from that day. It took a little organizing by radio between myself on deck 10 and the captain. Assistant Cruise Director Ray Michaels was on deck 6, making sure that the guests had the correct letters in place. This was a special event for our guests who sailed to the South Pacific from Los Angeles.
“The day that happened twice. Feb 19th 2012”
Seabourn Odyssey Singers Mark Hill and Amy Coombes and Cruise Director Nick Hale had the climb of their lives when they visited Sydney, Australia, earlier this month. They scaled the ladders and catwalks to the top of the Sydney Harbour Bridge, where they took in the panoramic views of the city. Here is a great photo of them from the bridge climb. You can even see Seabourn Odyssey in the background!
On top of the world!
You are currently browsing the archives for the Seabourn Crew category.
