Oceania Cruises has announced the launch of the Floating Pastry Academy, a groundbreaking multiyear training programme for its onboard chefs, in collaboration with The Butter Book. This initiative, the first of its kind in the cruise industry, aims to enhance the culinary skills of over 200 pastry and bakery chefs through a blend of online and in-person training.
The programme, designed by Chef Eric Barale, Oceania Cruises' Executive Culinary Director, and Chef Sébastien Canonne, founder of The Butter Book, will span three years. It will offer chefs a structured pathway to refine their technical expertise and artistry. "Culinary excellence starts with our people, and this new programme will reinforce the consistency, refinement, and artistic precision our pâtisserie demands," said Barale.
The academy will feature multiyear learning pathways tailored to specific roles, mandatory foundations for new team members, and role-based specialisation. It will include chef-led digital courses, quizzes, and hands-on assessments, with certification at each stage to bolster long-term culinary careers.
This initiative is part of Oceania Cruises' broader commitment to preserving French culinary heritage, which includes the upcoming launch of La Table par Maîtres Cuisiniers de France aboard the new Oceania Sonata in 2027. The Floating Pastry Academy is set to elevate service standards and enrich onboard experiences, supporting the fleet's growth whilst maintaining high culinary standards
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