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.

Seabourn Legend Hotel Manager Ralph de Klijn sent the following update and photo about a group of cadets who recently finished their Seabourn Academy training on Legend:

Here is a wonderful picture of all the cadets who successfully completed the Seabourn Academy over the last three and a half months on Seabourn Legend. Our training manager, Paul Charsley, has debarked Legend, leaving his pupils behind after a successful couple of months onboard. In total, we had three waves of cadets training on the yacht, and they will now be assigned to begin their careers throughout the fleet, including the new Seabourn Sojourn. It was great having new talent added to the Seabourn family and we wanted to share this as guests, particularly some who sailed during the Legend’s crossing, have asked for an update on their training. From myself and the Legend management, we wish all new Seabourn family members the best of luck in the next years aboard our yachts.

Seabourn Academy Graduates

Seabourn Corporate Training Manager Guillaume Colas sent us fantastic news that a group of Seabourn Academy cadets just completed and graduated from an extensive five-week training program on Seabourn Odyssey.  The cadets trained for a variety of positions, from restaurant and bar waitstaff to housekeeping.  (more…)

Seabourn realizes that not only is it important to deliver excellent service to guests, but it is equally as important to “wow” their fellow colleagues, as well.  During the four-week Guest Services Specialists training program in Miami, several teambuilding activities are planned to build camaraderie among the 16 team members.  In addition to studying the ins and outs of Seabourn Sojourn and the company, they are getting to know each other and learning how to build a good, solid working relationship. (more…)

Guest Services Specialists

Preparations for Seabourn Sojourn are not only taking place at the shipyard in Italy but at Seabourn’s Miami headquarters, as well.  Last week, a team of 16 trainees arrived to the offices to prepare for their role as Guest Services Specialists, where they will manage the “business heart” of Sojourn and handle all guest inquiries at Seabourn Square. (more…)

Seabourn Guest Services Trainees

The trainees for the Guest Services Specialists who will care for Odyssey guests at Seabourn Square have arrived in Seabourn’s Miami headquarters for a six-week course designed by Barbara Poelmans. (more…)

We’ve mentioned Seabourn Square a number of times here in the past. It’s a new style of service center on Seabourn Odyssey that will replace the more typical “lobby” style of reception area. Rather than separate desks for pursers’ business, tours and other travel services, Seabourn Square will be a location that feels more like a lounge. And in that lounge, there will be unobtrusive, semi-private desks where guests can find a new hospitality professional called a Guest Services Specialist. Part purser, part destination services manager, part concierge and part future cruise expert, these multi-tasking marvels will be able to assist Seabourn guests with virtually any inquiry or request on the spot.

So where does Seabourn find people who can do all that? (more…)

Awhile back, we showed you some pictures of the new wave of  Seabourn cadets serving their on-the-yacht training period aboard Seabourn Spirit in Southeast Asia.  Well, another group of cadets is currently learning “The Seabourn  Way” aboard Seabourn Legend, sailing through Panama, Belize and Costa Rica.  Captain Erik Anderssen has sent along some pictures of this group as they learn the ins and outs of the all-important “Champagne and Caviar in the Surf” beach barbecue at Hunting Caye (off the coast of Belize.) The first picture shows the sunny faces of the cadet corps on the dock at Hunting Caye with Seabourn trainer Oliver Ellinger (right,) showing them the ropes. The second picture is the group at the beach site where the actual barbecue buffet will be set up, with Oliver illustrating his point, and probably discussing the subtle art of serving food and drinks while walking in fine, white sand.

If you surf online for reviews of Seabourn Yachts, there is a very common thread: Everyone raves about the level of service from onboard staff. So how does Seabourn continuously get honest, sincere and downright “gushing” reviews from their past guests? Well, they take training very seriously, and ensure their staff is completely versed on Seabourn’s incredibly high customer service standards. But with Seabourn’s expansion and the rise of luxury cruises in general, it’s challenging to always find the “best of the best.” (more…)