Ocean Diamond was selected to develop a case study on enhancing the onboard passenger experience with regional and farm-to-table cuisine to create memorable dining experiences for guests as part of Seatrade Cruise Global’s new Cruising Innovations Theater.
New this year at Seatrade Cruise Global, Cruising Innovations Theater features interactive and experiential sessions in a variety of on-demand topics, in a live setting where industry executives can both learn and connect.
Culinary experiences was selected as a topic when Seatrade determined that “dining is the single most talked- and written-about aspect of cruising.” The case study set out to explain how “culinary trends like mindfulness/quality awareness, sense of touch, where food comes from, and neuro-nutrition, are making the leap to sea.”
Seatrade chose Ocean Diamond for the case study because Iceland is booming as a cruise destination and Iceland ProCruises specializes in the voyages that feature the North Atlantic nation.
Cruise Iceland reports that in 2017, the island registered 620 calls at 20 ports totaling 400,998 passengers — up from 437 calls and 285,903 passengers in 2015.
Case study participants got to taste specialty dishes like Icelandic lamb soup and salmon marinated in Icelandic aquavit with Icelandic yogurt for dessert. Wine was served with tastings sponsored by Vintners Alliance.
Looks like some mighty tasty things are in the works for future cruises on the Ocean Diamond.
CMI Leisure’s Dietmar Wertanzl will lead the case study based on how CMI Leisure creates a memorable culinary experience for guests on expedition ship Ocean Diamond in Iceland..
