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Miami Herald
a day ago
- Entertainment
- Miami Herald
Norwegian Cruise Line reveals its sweetest dining secrets
The job of a Norwegian Cruise Line pastry chef is a very important one. Dessert is the literal icing on the cake of the cruise experience for many passengers, and it takes devotion and artistry to perfect the recipes that keep cruisers dreaming about cruise ship treats long after they return to land. Related: Norwegian Cruise steps up casino program to rival Royal Caribbean Along with many other sweet menu items, Norwegian Cruise Line serves about 12,000 of its passenger-favorite OMG cheesecake dessert every single week across its fleet. Every day, a pastry chef's job involves preparing about 1,000 sweet treats inside the cruise ship galley. Leading this sweet cruise ship operation as a chief pastry chef requires about eight to 10 years of training and a serious passion and dedication for the art of creating edible masterpieces. In the cruise line's latest "Meet the Crew" video, Norwegian Cruise Line President David Herrera offers a behind-the-scenes look at just what it takes to consistently deliver these craveable cruise treats day in and day out as a pastry chef aboard the cruise line's brand-new ship Norwegian Aqua. As he gets in the galley with the fleet's executive pastry chef and learns how to prepare and plate some of the cruise line's most popular desserts, Herrera shares insights into some of the team's secrets for pastry perfection. Sign up for the Come Cruise With Me newsletter to save money on your next (or your first) cruise. Transcript: David Herrera: Welcome to Meet the Crew, where we show you how Norwegian's fleet stays in perfect shape while making sure every guest is experiencing their best vacation on board. I am David Herrera, and I'm going behind the scenes with the crew members who make every sailing spectacular. Please join me as we meet the crew. David Herrera: Hey everybody, this is David Herrera at Norwegian Cruise Line, and we've got a special one for you today. We're on Norwegian Aqua, and we're headed right into the galley, where all the food is made, where all those interesting pastries, all the deliciousness that we have at Norwegian Cruise Line. And with us today: Christian Pratsch, Vice President of Food and Beverage Operations for Norwegian Cruise Line. Hello, sir. How are you? Christian Pratsch: Thank you. We're so glad to have you here. David Herrera: You spent a lot of time on the ships. Now you're on the shore side. You provide a lot of leadership for the entire fleet. How long were you on the ship, sir? Christian Pratsch: I am with NCL for eight years now. I started with the beautiful Norwegian Joy in China. I only recently, shy of a year, transitioned into the role of vice president, overseeing food and beverage operations. The galley is to my heart, because that is where I grew up. Related: Norwegian Cruise Line raises the bar with debut of new ship David Herrera: So, you're coming back home to the galley. Christian Pratsch: Yes. David Herrera: And we're going to do some special stuff today. Let's do it. Christian Pratsch: Let's go. David Herrera: We're deep in the heart of the galley, the pastry section. This is where the magic happens, from show-stopping desserts to delicate garnishes. This team fuels the sweet side of every Norwegian Cruise Line sailing. David Herrera: Okay, so who are we going to meet with and what am I going to be doing, sir? Christian Pratsch: Today, we're going to meet Chef Ryan. He's our fleet executive pastry chef. He has been on the ship for many, many years, and he's going to show you how to do some guest favorites. David Herrera: Chef Ryan. Chef Ryan: Nice to meet you. David Herrera: Good to meet you, sir. How are you? Christian Pratsch: You are in good hands. Good luck. David Herrera: So, you're going to leave and we're just going to... Why not? Be the first to see the best deals on cruises, special sailings, and more. Sign up for the Come Cruise With Me newsletter. David Herrera: Chef Ryan has been part of the NCL family for 15 years. Chef Ryan Alcantara Agustin: I started at NCL as assistant in pastry, assistant pastry chef, now pastry chef. David Herrera: He is the creative force behind the desserts guests crave, and the leader of a team that's constantly delivering excellence, one sweet bite at a time. David Herrera: So, you only have been a chief pastry chef one year longer than I have. Chef Ryan: Yes. David Herrera: So, it's almost like we're peers, like same level almost, right? Chef Ryan: Yes, sir. David Herrera: Cool. So, this should be easy for both of us. Chef Ryan: Yeah. David Herrera: It's incredible to see the level of care, precision, and craftsmanship that goes into every dessert. Watching this team in action makes it clear that pastry is an art that takes passion, skill, and years of dedication to master. David Herrera: What are we going to do first? Chef Ryan: OMG cheesecake. David Herrera: OMG cheesecake. How come when I eat it, it doesn't look like that? There's always other stuff on it. Chef Ryan: We are going to put some decorations before we serve it. David Herrera: The OMG cheesecake is one of the most popular desserts on board. It is a rich cheesecake layered with caramel and butterscotch. Let's see if I can do it justice. Related: An early look at Norwegian Aqua, the cruise line's newest ship David Herrera: How many people are there in the pastry team? Chef Ryan: On Norwegian Aqua we have around 26. David Herrera: 26? Chef Ryan: Yes, sir. David Herrera: Making pastries? Chef Ryan: Yes, sir. David Herrera: That's a lot of pastries, baby. Chef Ryan: A lot of pastries. David Herrera: All right. What do we do first? Chef Ryan: We're going to do the plating, sir. David Herrera: Vanilla. Chef Ryan: Yes, sir. David Herrera: Putting on vanilla. I see you're going with the spinning the plate as opposed to... Chef Ryan: Yes. David Herrera: I think it's better if you get a little more aggressive, a little bit faster. Chef Ryan: Butterscotch sauce. David Herrera: Butterscotch. Ooh, right on the trim, huh? Chef Ryan: Yes, sir. David Herrera: Oh, all the way around. Chef Ryan: Yes, sir. David Herrera: Let me show you how to do this. I think that looks a little more elegant. Chef Ryan: Then we're going to put the chocolate sauce, sir. David Herrera: Back and forth, side to side. Chef Ryan: Yes. David Herrera: It's like the electric slide. I got you. Let me show you how to do this. I prefer, once again, to go circular and then, reverse it, and then drop a point in the middle. Related: Norwegian Cruise Line solves key drink problem David Herrera: Let's be real. I need a few more years of practice to keep up with the talented pastry team. My goal? Just don't screw up the whipped cream. David Herrera: Let me show you how to do this. You go really fast. Boom. Oh, man. A little extra. Boom. There it is. That wasn't my best work. I'm better with cakes. Chef Ryan: Okay, sir. Chef Ryan: Black forest cake. This we need to cut. David Herrera: Are you kidding? Chef Ryan: Yes, sir. David Herrera: Okay. Is there a medic on duty? Let's hope for the best. Oh, yeah. Look at that. Woo. Like butter, baby. Chef Ryan: Then we're going to put some syrup, sir. David Herrera: Sugar syrup. You know, it's like washing a dog. Chef Ryan: Then, we're going to put whipped cream. David Herrera: With your hand or with a spoon? Chef Ryan: With a spoon, sir. David Herrera: Oh, okay. David Herrera: For the record, I saw your spoon doesn't have holes. I think you made mine harder. Chef Ryan: No, no. David Herrera: I can still do it, no problem. David Herrera: You know what? A little extra cream. Boy, that was fast. How'd you do that? Okay. I got a bad feeling about this, but there it is. Want the latest cruise news and deals? Sign up for the Come Cruise With Me newsletter. David Herrera: Next up, piping. This is where precision meets artistry. David Herrera: At my pastry school, we didn't use this. We used more cans. A steady hand is everything. David Herrera: Just to show you that I don't mess around, I'm not stopping at eight. David Herrera: And I am definitely feeling the pressure. Nine. Boom. Mine has a little more art deco than yours. Like, mine has almost like, an art piece. Chef Ryan: Yeah. David Herrera: Yours looks like something good to eat, but mine's like something that you would hang on your wall. Chef Ryan: Yes, sir. David Herrera: I have a feeling Ryan's actually being pretty kind. I doubt my version would ever leave the kitchen. Every single dessert from this team of 26 chefs has to not only taste delicious, but also look picture perfect. And they nail it every single time. Because every guest deserves our very best. Related: Norwegian Cruise Line passengers share crucial cruise insight David Herrera: So how many pastries do you make a day, approximately? Chef Ryan: A thousand pieces of cake, sir. David Herrera: A thousand pieces of pastry every day? Chef Ryan: Yes, sir. David Herrera: Time for my final challenge of the day: chocolate-covered strawberries. With a mountain of them to make, it is a race against time to get each one perfect. David Herrera: This is 100% chocolate. Chef Ryan: 64% dark chocolate. David Herrera: 64% dark, and what is that? Chef Ryan: It's white chocolate. David Herrera: Oh, snap. Let me see you go fast. David Herrera: All right, that's good. Step aside. Chef Ryan: Always. David Herrera: Oh, wait. You got to go fast, dude. We got people to feed. We got people getting hungry. Christian Pratsch: David.. David Herrera: It turns out I'm really good at this. Christian Pratsch: You are a gifted man, and I can absolutely see which cake you decorated. David Herrera: I'll take that as a compliment. David Herrera: Compliments are great, but the job's not done yet. The rest of the strawberries are waiting, and this galley doesn't slow down for anyone. David Herrera: How long would it take someone to do all of these strawberries and put on a plate? Christian Pratsch: Well, it's a really good opportunity for you to test because we need all these strawberries finished by the end of the day. David Herrera: I don't think it's going to happen, to be honest with you. Related: Norwegian Cruise Line ships are floating artwork David Herrera: Becoming a pastry chef isn't just about talent. It's about years of training, dedication, and passion for the craft. Only the most skilled get to wear the title. David Herrera: Do you think our guests appreciate how much time and effort this actually takes? Christian Pratsch: They can tell the difference, and if they choose Norwegian Cruise Line, they have chosen it for a reason, and that's our food offering. David Herrera: Watching the level of effort and detail that goes into every dish, and knowing guests notice and appreciate it, that's what makes this all worth it. It's more than just dessert. It's part of the Norwegian experience. Christian Pratsch: I have a surprise for you. We're going to certify you as an assistant pastry chef, and I would like to recognize you for your amazing job well done. David Herrera: That's awesome. Well, first of all, thank you, and thank you, Chef Ryan, and thank you for spending some time with us on Norwegian Aqua, in the galleys, making pastries, some a little messier than others, but all of them delicious. See you next time. (The Arena Group will earn a commission if you book a cruise.) Make a free appointment with Come Cruise With Me's Travel Agent Partner, Postcard Travel, or email Amy Post at amypost@ or call or text her at 386-383-2472. Copyright 2025 The Arena Group, Inc. All Rights Reserved
Yahoo
28-05-2025
- Business
- Yahoo
Norwegian Cruise Line, Carnival salute veterans with major perks
Carnival Cruise Line has long been known for its commitment to honoring military members and veterans, but it's not the only cruise line that's serious about supporting service members. While Carnival offers special military deals, recognizes veterans on every sailing, and offers a monthly free cruise sweepstakes for military members who sail on its ships, Norwegian Cruise Line has a noteworthy Military Appreciation Program that's proving quite popular with veterans, Cruise Line's Military Appreciation Program was developed by veterans within the company, including NCL President David Herrera, with a goal of setting the cruise-industry standard for supporting and engaging with military members. Since its launch in November 2022, more than 270,000 service members have registered for the program, and more than 242,000 of those have booked a cruise vacation with the cruise line. And now, Norwegian just revealed a generous new military appreciation offer that's sure to get even more veterans to sign up addition to extending a 10% discount on cruise fares to members of the military, veterans, and their spouses all year long, Norwegian Cruise Line is now offering a bigger discount on select summer cruises through its Military Appreciation Program. Right now, during Military Appreciation Month, members of the program can get 35% off cruise fares for all Alaska and Europe sailings through Sept. 30. Norwegian's military discounts can also be combined with the cruise line's popular More At Sea promotion that includes an unlimited open bar package, free airfare for the second passenger in the stateroom, and more. Norwegian Cruise Line's Military Appreciation Program is open to active U.S. military, Reserves, National Guard, veterans, NOAA Corps, USPHS, and spouses, as well as Canadian active service members, veterans, and dependents. Military members can sign up on the cruise line's website, where they are required to verify their status through honor of Military Appreciation Month, Norwegian Cruise Line is also partnering with the National Hockey League to donate $75,000 during the 2025 Stanley Cup Playoffs to Honor and Remember, an organization dedicated to memorializing fallen military service members. As part of this initiative, the cruise line and Honor and Remember will surprise a Gold Star Family — the family of a service member who died in the line of active-duty military service — with a trip to a 2025 Stanley Cup Final game. This Memorial Day weekend, the cruise line and Coca-Cola will also honor Gold Star Families at the Coca-Cola 600 NASCAR race at Charlotte Motor members, first responders, and their friends and family are also invited to join Come Cruise With Me and travel agent partner PostCard Travel Planning for a special first responders' cruise on Norwegian Prima March 8 - 15, 2026. The cruise will sail from Port Canaveral, Florida to Great Stirrup Cay in The Bahamas; Montego Bay, Jamaica; George Town, Cayman Islands; and Cozumel, Mexico. PostCard Travel Planning owner Dennis Post is a veteran of the U.S. Coast Guard who also has a background in law enforcement. Dennis and his wife, Amy, founded their travel agency in 2015 with the motto, 'We serve those who serve.'PostCard Travel Planning's annual first responders' cruise honors first responders, but you don't have to be one to join the fun, which will include a private cocktail party recognition event, a scavenger hunt, slot pulls, and other activities. Along with special events and activities, the first responders' cruise package includes an unlimited open bar adult drink package, $100 onboard credit per cabin, up to two specialty dining experiences, and more. Special pricing for the first responders' cruise is available until June 25. (The Arena Group will earn a commission if you book a cruise.) , or email Amy Post at or call or text her at 386-383-2472.
Trade Arabia
18-05-2025
- Trade Arabia
NCL's 2025 summer season offers customisable cruises
Norwegian Cruise Line (NCL), the global leader in cruise travel, is launching its 2025 summer travel season with a focus on offering guests the freedom and flexibility to design their dream cruise vacation. The company will be sailing to bucket-list destinations such as Alaska and Europe on newly revitalised ships, as well as fun-in-the-sun itineraries in the Caribbean and Bermuda. 'In anticipation of this summer season, we have invested significantly in new and newly renovated ships to give our guests more to do, more to enjoy and more value for their vacation in some of the hottest destinations this summer,' said DavidHerrera, president of Norwegian Cruise Line. 'Summer travel season is here, and with the ability to unpack once and enjoy multiple destinations in one vacation, a cruise is the best option for travellers looking for incredible value. Whether you are dreaming of an adventure in Alaska, a cultural discovery in Europe or dipping your toes in the sand on a beach in the Caribbean, NCL has a great vacation for every type of traveller this summer.' Through October 2025, NCL will boast the youngest fleet sailing to Alaska, with five ships cruising from convenient departure ports in the US and Canada, including Seattle, Washington, and Vancouver, British Columbia, Canada. These ships feature expansive observation lounges, al fresco dining, bars, and lounge spaces. Norwegian Bliss offers a brand-new outdoor venue, Horizon Park, providing a variety of experiences from lawn-style games to giant Jenga and reclining loungers for optimal views of the Last Frontier. The sister ships, Norwegian Encore and Norwegian Joy, also feature refreshed spaces from recent dry docks, such as the new addition of Spice H2O, an adults-only, complimentary outdoor area tucked away from the main pool deck, and a spacious and newly expanded Thermal Suite in the Mandara Spa and Salon. Adventure seekers and wildlife lovers can enjoy round-trip, seven-day cruises every Saturday or Sunday aboard Norwegian Bliss and Norwegian Encore, visiting some of the most beautiful locations in Alaska. Guests can also take advantage of NCL's incredible Cruisetour offering, which provides travellers with more days to explore the destination, including a visit to the Denali National Park, a riverboat cruise and city tour in Fairbanks, Alaska, and a tour of the Iditarod sled dog musher's camp. When cruising with NCL, guests have the freedom and flexibility to design the European summer vacation of their dreams with a variety of port-immersive sailings with almost no days at sea and an average of 10 hours at each stop. With over 150 unique itineraries for guests to choose and eight ships visiting the region, guests can embark on their European dream vacation aboard refreshed ships. Norwegian Breakaway and Norwegian Epic will sail a variety of nine, 10, 11 and 12-day cruises from Rome, Barcelona, Venice, Florence/Pisa, Salerno, Messina, and visits to the beautiful Greek Isles. In addition to sailing aboard refreshed ships, guests can embark on their European dream vacation aboard some of NCL's newest ships in the fleet, Norwegian Prima and Norwegian Viva, sailing a variety of Baltic, Northern Europe, and Greek Isles cruises. Norwegian Aqua, the Company's newest ship in the fleet, is currently offering round-trip, seven-day Caribbean cruises from Orlando (Port Canaveral), Florida, one of the busiest home ports in the US. The ship will return to Miami for a season of seven-day Eastern Caribbean cruises between October 2025 and April 2026, visiting Puerto Plata, St. Thomas, Tortola, and Great Stirrup Cay, Norwegian's private island in the Bahamas. In addition to the all-new Norwegian Aqua, Norwegian Getaway and Norwegian Jewel will also offer round-trip seven-day cruises to the beautiful island of Bermuda, with these ships sailing from New York and Boston, respectively. These beach-bound itineraries feature overnight calls to Royal Naval Dockyard, Bermuda, providing guests with more time to enjoy and discover the island's turquoise blue waters and pink-sand beaches. -TradeArabia New Service
Travel Weekly
13-05-2025
- Entertainment
- Travel Weekly
Guest feedback shapes innovations on the Norwegian Aqua
ONBOARD THE NORWEGIAN AQUA -- Hospitality executives often say that they listen and learn from their guests. Norwegian Cruise Line president David Herrera can give an entire ship tour to show how that knowledge has been put into practice. Many of the features on the Aqua, which debuted in April, were added or changed from previous vessels based on guest feedback. Guests who have sailed with NCL before have the highest propensity to fill out the passenger surveys, Herrera said, "especially when they know that we listen to them." For example, on the first two ships in the Prima class, the Prima and the Viva, the Galaxy Pavilion features virtual reality games and experiences. A different arcade, the Game Zone, has more traditional arcade games. On the Aqua, the first ship in the line's Prima-plus class, there is one Game Zone that merges both types of gaming -- retro arcade games and four virtual reality chairs -- plus there's a bowling alley and air hockey. "We found it to be not only more functional, but it's built for a purpose, from the feedback we've gotten from our guests," Herrera said. "This is a multigenerational space. When you cruise with your 11-year-old, you're probably not going to want to hang out and just watch him do his arcade games." The Norwegian Aqua's Game Zone has a mix of games to appeal to guests of all ages, including retro arcade machines and air hockey. Photo Credit: Norwegian Cruise Line On the Aqua, people of all ages can go into the Game Zone and observe or participate, he said. "That's what we mean by multigenerational: grandparents and their grandkids playing air hockey or bowling, and the parents are looking on. It's great. We hit the mark on that." The cruise line uses not only feedback but what Herrera calls "proof points," or the empirical data the line has on its guests. Guests on previous Prima-class ships might also notice that the two-bedroom Haven suite now has a sofa that converts to a bunk bed rather than the queen bed the second bedroom used to have. Why? Herrera said the line took the data from everyone who has ever sailed in a two-bedroom Haven suite and sorted by age. The vast majority of the time, it was a family sailing with two kids. Rarely do two couples share the two-bedroom suite, so having two separate beds is more attractive for most of those groups. Harr Travel CEO Danny Genung, who has stayed in the suite on the two previous Prima-class ships, is a fan of the swap. "I really do think it is a positive change," he said. "Having two separate bunk beds in there, I believe, will be a win for a lot of families. … They also made the second room a little smaller and added the space to the living room. I really do like that." Pad thai a big winner The number of pad thai orders in the Indulge food halls on the Prima and Viva inspired one of the two culinary concepts that debuted on the Aqua. Christian Pratsch, NCL's vice president of food and beverage operations, said that Sukhothai became the line's first standalone Thai specialty restaurant on the Aqua because pad thai was the most popular dish at Indulge. Planterie, the vegan eatery in the ship's Indulge Food Hall, also came as a result of people asking for more plant-forward offerings. Planterie, the vegan eatery in the Norwegian Aqua's Indulge Food Hall. Photo Credit: Norwegian Cruise Line Using empirical data and guest feedback, Herrera said, "gives you more conviction, and it gives you more confidence that you're making the right decision." Guests also help the line understand when it makes a mistake. Last year, NCL decided to remove the option to choose from multiple sides on the menu at Cagney's, the line's signature steakhouse. Instead, they plated specific sides with the entrees. Before the change even rolled, Herrera said, there was a "significant and vocal" response. "The people who care about us and pay the most attention, they were adamant," he said. "They didn't like it. We fixed it." Herrera said the biggest mistake his team could make would be to assume that being in the industry means they know what people want. "You know who knows?" he said. "Your customer knows. You know how they tell you? They buy stuff. So if people like what you're selling, they're going to buy more of it." Genung was among the advisors who thinks that when it comes to the Aqua, that's what clients will do. "I think every major change was meaningful, a win for guests," he said. "Aqua feels more spacious and open, and I really love all of the improvements."
