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.
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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.
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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.
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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?
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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.
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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.
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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.
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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.
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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.
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