Oceania Cruises is upping its culinary game with an exciting new training program at sea, the Floating Pastry Academy.
Created in partnership with The Butter Book, a digital training platform, the Floating Pastry Academy will deepen culinary training for more than 200 of Oceania Cruises’ onboard chefs.
The three-year program combines theory with practical assessments held both online and in person on board Oceania’s vessels.
Offering a progressive training curriculum, the academy will feature mandatory foundations for new team members, role-based specialisation with defined progression and certification at each stage to strengthen long-term culinary careers.
Chef-led training
The partnership is the brainchild of Oceania Cruises executive culinary director, chef Eric Barale, and chef Sébastien Canonne, founder of The Butter Book.
Chef Barale, a member of the prestigious Maîtres Cuisiniers de France (Master Chefs of France), said that the academy will support Oceania’s culinary talent to refine their craft.
“This new academy reflects the respect we share for the traditions that shaped us, and for a passion for culinary excellence at sea. Culinary excellence starts with our people, and this new program will reinforce the consistency, refinement and artistic precision our pâtisserie demands, while nurturing the professional growth of our chefs,” he said.
“Investing in your people is essential to sustaining luxury,” added chef Canonne, M.O.F. “This academy creates a model designed for enduring excellence and innovation, supporting the fleet’s growth without compromising on technique or quality.”
The academy complements Oceania Cruises’ continued investment in French culinary heritage, including the introduction of La Table par Maîtres Cuisiniers de France (MCF).
The restaurant is the first at sea to be created in partnership with MCF, and is set to debut aboard Oceania Sonata in 2027.
