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.

Cheeseburgers are undoubtedly one of the most popular items on the Sky Grill menu.  One day during the transatlantic crossing on Seabourn Legend, the food and beverage staff decided to cook up a special cheeseburger for lunch.  And this certainly wasn’t your regular burger.  It was a mega, extra large cheeseburger that used nearly 9 pounds of beef tenderloin, 45 slices of cheddar cheese, more than 2 pounds of tomatoes, and a pound of lettuce – all on a whopping sesame bun!! (more…)

Barbara Poelmans

Since Seabourn Odyssey entered service last summer, the team of guest service specialists working at Seabourn Square has consistently received high ratings from guests for outstanding service.  This is due, in no small part, to Barbara Poelmans, Seabourn’s hotel operations coordinator and Seabourn Square manager. (more…)

On a recent visit to Deshaies, Guadeloupe, the weather was so fantastic that the staff aboard Seabourn Legend decided to deploy the marina and offer guests a lovely afternoon of water sports off the marina.  Kayaks, banana boats, and waterskiing were available right from the back of Legend for our guests to enjoy on this beautiful day in Deshaies.

In these photos, you can see the preparations of getting the floating pool-cage into the water and the end result of guests enjoying a wonderful afternoon onboard Seabourn Legend.

Seabourn’s original three sister yachts, Seabourn Pride, Spirit, and Legend, are being treated to a multi-million dollar makeover over the next year.  The look and feel of the public rooms on each vessel will be enhanced with open and airy interiors, modern embellishments, and richly colored contemporary on-deck furnishings. Spirit just came out of drydock with all the changes made, and Pride and Legend will have their turns next year. (more…)

Today, Seabourn announced that it will not operate a planned five-month, 15-cruise series of voyages in the Indian Ocean aboard Seabourn Legend in late 2010 and early 2011. The vessel will instead be positioned back to the Americas at the end of its Mediterranean season to cruise in the Caribbean for the winter. (more…)

In his Virtual Gourmet newsletter, John Mariani blogs about his recent and delicious experience aboard Seabourn Legend. John ranks his Seabourn dining experience with authentic European fine dining and stated the luxury cruise provided him with his best cruise dining experience ever!

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.

Seabourn has a team stationed around the world to keep us all updated on the latest Odyssey news. We would like to introduce two Odyssey Blog Correspondents today. (more…)