Seabourn Odyssey is All About the Details….
The Seabourn Team pouring over table details for the main dining room.
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.”
Tags: Seabourn Odyssey, Seabourn Odyssey Construction, Seabourn Odyssey Services, Seabourn Personnel
October 30th, 2008 at 2:18 pm
I am counting the days to the inaugural of the Odyssey a larger example of Seabourn’s prowess on the high seas.
Patti Pietschmann, the savvyseafare,
November 11th, 2008 at 8:12 pm
We are booked on the October 17 to Nov 10, 2009 cruise from Istanbul to Fort Lauderdale. It’s still too early to get overanxious about this. We love Seabourn but have cruised on other lines the last three years because the older ships are just a tad too small and a teensey bit worn. But we remember how comfortable the crew made us feel on the Pride and the food was incomparable. So, we are eager to experience the Odyssey a year from now.
January 4th, 2009 at 7:23 am
I am very excited as to being aboard for the Odyssey June 24th Maiden Voyage. With Tony and Chris heading up the restaurants team, I know the food and service will be 10*’s! I am also very pleased that Karl will be aboard ~~he’s an all time favorite with many regular Seabourn Sailor’s!
Martha B. Henderson