Oceania Cruises reinforces its culinary direction with The Floating Pastry Academy, a multi-year programme designed to strengthen pastry and bakery expertise across its fleet. Developed in partnership with The Butter Book®, the initiative introduces a clear training framework that supports both technical consistency and professional growth.
Recently announced in Singapore, the programme will involve more than 200 chefs over three years. It combines digital coursework with practical assessments carried out both online and on board, aligning with the operational flow of life at sea.
The academy begins with core foundations before progressing into role-based specialisation, supported by chef-led modules, evaluations, and staged certifications. Developed by Chef Eric Barale and Chef Sébastien Canonne, it draws on classical French technique while adapting to a modern cruise setting.
The programme precedes the debut of La Table par Maîtres Cuisiniers de France aboard Oceania Sonata in August 2027.
Exquisite Taste Volume 51
Oceania Cruises
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