Check out a few words from Adam Snitzer, one of our trusted blog correspondents….
“It’s amazing how much attention the Seabourn team is paying to Odyssey decisions and details. For instance, we are taking the dining experience very seriously. The show plate is a great example. If you aren’t familiar with a show plate, you might have heard it referred to as a “charger.” When you go to a nice restaurant, the charger is the plate that remains on the table when your appetizer plate is removed. We’ve had two meetings and there’s been a lot of work done between the meetings as well. We’ve been talking about everything from chair upholstery to lighting, to the ceiling height, to the curtains… all of these play a role in deciding which china to put on the table – especially the show plate, which to me really creates a first impression.
Several other key Seabourn personnel have been involved in these painstaking details. Karen Sciacovelli, Seabourn Marketing Services Manager, drove in especially early because she’s become so involved in show plate design, she couldn’t bear to miss the meeting. Tony Egger, our Director of Food and Beverage Operations, is a real artist when it comes to food preparation and presentation. He is really concerned about what is left on the table between courses when the food is taken away. Chris Prelog, our Director of Hotel Operations, is adamant that the dishes are white so as to not distract from the presentation of the food. But he’s also eminently practical and wants to make sure that any choice is also dishwasher safe, as these show plates get a real workout.
In the end, we’re probably going to settle on a white plate with an extract of the Seabourn logo glazed with gold. It’s going to be beautiful. I can’t wait to see it on the ship.”