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Miami Herald
13-06-2025
- Entertainment
- Miami Herald
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. Related: Norwegian Cruise steps up casino program to rival Royal Caribbean 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. Sign up for the Come Cruise With Me newsletter to save money on your next (or your first) cruise. 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. Related: Norwegian Cruise Line raises the bar with debut of new ship 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? Be the first to see the best deals on cruises, special sailings, and more. Sign up for the Come Cruise With Me newsletter. 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. Related: Norwegian Cruise Line solves key drink problem 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. Want the latest cruise news and deals? Sign up for the Come Cruise With Me newsletter. 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. Related: Norwegian Cruise Line passengers share crucial cruise insight 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. Related: Norwegian Cruise Line ships are floating artwork 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. (The Arena Group will earn a commission if you book a cruise.) Make a free appointment with Come Cruise With Me's Travel Agent Partner, Postcard Travel, or email Amy Post at amypost@ or call or text her at 386-383-2472. Copyright 2025 The Arena Group, Inc. All Rights Reserved
Yahoo
10-06-2025
- Business
- Yahoo
Carnival's Marketing Engine Goes Full Throttle: Can it Boost Demand?
Carnival Corporation & plc CCL is making an aggressive pivot toward high-impact marketing to drive bookings amid minimal capacity growth. With no new ship deliveries in 2026 and only three scheduled over the next four years, the cruise giant is turning to brand storytelling and experiential promotions to boost momentum and the first quarter of fiscal 2025, Carnival executed one of its expansive marketing pushes to date during Wave season. Its flagship Carnival Cruise Line brand launched splashy campaigns tied to cultural tentpoles like the Oscars and the Super Bowl. These efforts featured brand ambassador Shaquille O'Neal and celebrity chefs Guy Fieri and Emeril Lagasse, generating more than 5 billion media impressions. Costa Cruises amplified its exposure in Italy through a live performance on Costa Toscana during the Sanremo Music Festival, while AIDA Cruises continued its AIDA Evolution program by revamping AIDAdiva with upgraded onboard campaigns are translating into results. The company reported historically high pricing across all core programs and over 80% of 2025 capacity booked by the end of the fiscal first quarter. Booking volumes for 2026 also hit an all-time high. Carnival's strong marketing execution was instrumental in lifting net yields by 7.3% year over year in the fiscal first quarter. Carnival's strategic marketing push is enabling pricing discipline and forward-looking demand. With limited fleet expansion and inflationary pressure, the ability to create emotional resonance through brand storytelling could prove to be an asset for the company heading into the back half of the year. Royal Caribbean Group RCL is also leaning on strong brand positioning, though through a different lens. The company's marketing flywheel focuses on deepening customer loyalty via app adoption, personalization, and its cross-brand loyalty ecosystem. New ships like Star of the Seas and Celebrity Xcel are generating record demand, and direct-to-consumer bookings are surging. In the first quarter of 2025, Royal Caribbean's WAVE season was the best in company history, with onboard spending and pre-cruise purchases at all-time highs. Royal Caribbean credits its marketing ecosystem and brand-led ship innovation for driving strong pricing and engagement amid macro Cruise Line Holdings Ltd. NCLH is taking a more targeted approach. Its recent campaigns have revolved around experiential upgrades, like the Aqua slide coaster on the newly launched Norwegian Aqua, which garnered over 270 million views across social platforms. Norwegian Cruise also announced significant enhancements to Great Stirrup Cay, including resort-style pools and exclusive clubs, as well as a revamped NCL app to drive pre-cruise revenue. While its broader media exposure remains lower than Carnival's, Norwegian Cruise is doubling down on experiential marketing to foster brand differentiation and premium pricing. Shares of Carnival have gained 26.7% in the past three months compared with the industry's growth of 12.7%. Image Source: Zacks Investment Research From a valuation standpoint, CCL trades at a forward price-to-earnings ratio of 12.24X, significantly below the industry's average of 18.57X. Image Source: Zacks Investment Research The Zacks Consensus Estimate for CCL's fiscal 2025 and 2026 earnings implies a year-over-year uptick of 30.3% and 12.8%, respectively. The EPS estimates for fiscal 2025 have remained unchanged in the past 30 days. Image Source: Zacks Investment Research CCL stock currently carries a Zacks Rank #3 (Hold). You can see the complete list of today's Zacks #1 Rank (Strong Buy) stocks here. Want the latest recommendations from Zacks Investment Research? Today, you can download 7 Best Stocks for the Next 30 Days. Click to get this free report Carnival Corporation (CCL) : Free Stock Analysis Report Royal Caribbean Cruises Ltd. (RCL) : Free Stock Analysis Report Norwegian Cruise Line Holdings Ltd. (NCLH) : Free Stock Analysis Report This article originally published on Zacks Investment Research ( Zacks Investment Research Error in retrieving data Sign in to access your portfolio Error in retrieving data Error in retrieving data Error in retrieving data Error in retrieving data
Bloomberg
06-06-2025
- Business
- Bloomberg
Stock Movers: ON Semi, Norwegian Cruise, Brown-Forman
On this edition of Stock Movers: - ON Semi (ON) rallied Tuesday as members on its management team spoke at the Bank of America 2025 Global Technology Conference. At the conference, CEO Hassane El-Khoury discussed that non-AI chips - which ON focuses on - could be heading toward a rebound. It was the best performing stock in the S&P 500. - Norwegian Cruise (NCLH) shares were among the best performing stocks of the week. Investors sent the stock higher as the company's booking trends seem to be improving. - Brown-Forman (BF/B) shares plummeted the most since 2008 after it reported results that trailed expectations while projecting a sales decline for the current fiscal year. The owner of Jack Daniel's brand also sees organic net sales, which strip out items such as currency fluctuations, declining in a low-single digit range for the fiscal year that runs through April 2026. Brown-Forman is anticipating a challenging operating environment this year, 'with low visibility due to macroeconomic and geopolitical volatility as we face headwinds from consumer uncertainty,' the company said in the earnings statement. The firm also cited potential impact from tariffs not yet in place.
Times
27-05-2025
- Entertainment
- Times
Rollercoasters, arcade games and giant slides — I've found the most fun-packed cruise ship
There's a knot in my stomach, the kind you get before a rollercoaster drops. But this is no amusement park ride. I'm rocketing skywards on the Aqua Slidecoaster, hands gripping an inflatable raft hurtling up a steep ramp 20 decks above the Atlantic. It's a ride that promises thrills and it delivers — just not the way I expected. Instead of a dramatic plunge, I'm launched into the gentlest, splashiest waterslide. Giggling and wet, I emerge moments later, ready to line up and do it all over again. The Aqua Slidecoaster is a rush — and unlike many activities on board, it's free — but everything about Norwegian Aqua screams 'fun'. This is a ship built for holidays in the sun, with up to 12-night itineraries in the Bahamas, Caribbean and Bermuda. I joined a round trip from Miami, Florida, with a stop at Great Stirrup Cay, Norwegian's private island in the Bahamas. It was jam-packed with high-octane rides and sun-soaked infinity pools, Broadway-worthy shows, buzzy bars and dining. Aqua is the first in Norwegian's new Prima Plus Class and its largest ship to date. At 1,056ft, it is longer than its older shipmates, Norwegian Prima and Norwegian Viva, and carries up to 3,571 passengers. I'd expected mega-ship glitz, but Aqua is more boutique resort than floating city, with clean lines, designer touches and space to spare. It's also made for play. Glow Court, an interactive court with LED walls and floor that lights up feels just like stepping into a video game. One moment I'm shooting hoops to stop a virtual volcano from erupting and kicking balls into a honeycomb wall, exploding the tiles to win. Next, I'm stamping out glowing squares and dodging laser beams in a digital obstacle course. At night, the entire space transforms into a neon-lit lounge. Nearby, there's pickleball, a 12-hole mini-golf course, beer pong and a bar with interactive darts. Game Zone is a blast (£132pp for a seven-day pass). The arcade hall serves up fun nostalgia hits, with retro classics such as Donkey Kong and Ms Pac-Man alongside pinball machines, mini bowling lanes and VR rides. As it is right next to the Observatory Lounge, grown-ups can unwind over a cocktail while kids play just steps away. I had dance-offs with friends, raced V8 motorcars and strapped in for a VR rollercoaster ride through a dystopian city crawling with zombies. The graphics were simple but the thrill was real. The Drop, a slide that spirals down the outside of the ship sent me into a ten-deck freefall, where I landed, face up, laughing and dazed, outside the Local Bar & Grill. 'Fastest way to lunch,' one passenger quipped. Sure, but my stomach was still stuck where the trapdoor snapped open: four seconds of unadulterated terror before meeting up with the slide. Fortunately, you don't have to drop through a trapdoor to find good food. Aqua has 15 dining venues, nine of them speciality restaurants. I ate at Sukhothai (£38 supplement), a temple of spice new to Norwegian and its first Thai restaurant. It's the real deal, one that happily nails the Thai key flavours of salty, sour, sweet and spicy. I devoured plump salt and pepper prawns, a zingy green papaya salad and pad Thai. Curries, especially the duck curry, were a standout: rich and saucy, with depth and spice. The kitchen will also dial up the heat if you're feeling brave. • Read our full guide to Cruise holidays Hudson's, the main dining room, included in the cruise fare, is a showstopper, all chandeliers and floor-to-ceiling windows framing uninterrupted sea views. The menu is equally expansive, ranging from seared scallops to spaghetti pomodoro. Local Bar & Grill, another complimentary spot, became my breakfast go-to, with a full English breakfast, proper espresso and a laid-back vibe. Table service was a perk. It also shines late at night, with burgers and beer. Indulge Food Hall travels the globe with fast bites ordered via a menu board. The best of these included tostadas, smoky Texas barbecue, fragrant korma, bang bang noodles and salads from the new, plant-based stall, Planterie. At the heart of the ship is the Penrose Atrium, a sleek, multi-level space wrapped in floor-to-ceiling glass that floods the decks with natural light and endless ocean views. It's the ideal perch for gazing out at the horizon, Starbucks in hand or a breezy daytime drink from the Penrose Bar, one of several lounges scattered across the ship. Down on deck six, there's the Whisky Bar, a buzzy spot most hours with a killer negroni. The new Swirl Wine Bar is steps away, but cosy and quiet, with a decent wine list. When the sun sets, Aqua comes to life with big-ticket shows. Its headline act, Revolution: A Celebration of Prince, is all velvet swagger, funk and falsetto — and excellent — with four powerhouse singers, a great band and high-voltage dancers. I boogied in the dance area in front of the stage, an experience not unlike the first Prince concert I saw back in 1994. Rumours, Norwegian's full-length tribute to Fleetwood Mac's iconic album, is another must-see, intimate and raw, blending music with the band's famously dramatic backstory. A late show at Improv at Sea proved a hoot, with American stand-up comedians delivering slick one-liners. • Quiz: what kind of cruise would you enjoy most? Mandara Spa was the antidote to all this action. A day pass to the Thermal Suite (£75) bought me restorative hours drifting between wet and dry saunas, a menthol-infused steam room, snow room, and others lined with pink salt, clay or detoxifying charcoal. Infinity Beach was another sanctuary. Toes in the water on an overwater daybed, there was only sea and sky ahead. Up on deck 17, the main pool was buzzier: with sunloungers, a bigger pool than earlier ships and a party vibe. Vibe Beach Club upped the ante, replete with infinity hot tubs, cabanas and sunloungers shaded by vermilion umbrellas, and DJs spinning ambient tunes (£202pp for a seven-day pass). I stayed in a Deluxe Balcony room, one of 1,037 in the category. It was spacious, with smart storage, a roomy bathroom and a clean, modern aesthetic. Solo travellers are well catered for too, with 37 Studio cabins and their own dedicated lounge. The Haven — Norwegian's ship-within-a-ship — is a step up, with its own restaurant, infinity pool, butler service, concierge and private lift. With 127 suites, it's Norwegian's biggest suite complex yet, and includes the first two-storey, three-bedroom duplex suites. It was quiet on our sailing, but no doubt will be a top pick for families and multigenerational travellers. • 19 of the best Caribbean cruise lines for 2025 At Great Stirrup Cay, our one beach day on this mini-cruise, there was no shortage of ways to while away the day — much like the cruise itself. Some guests snorkelled with schools of colourful fish while others paddled across turquoise shallows or ziplined high above the sea. Norwegian has big plans for the island, including a sprawling new pool, upgraded cabanas and a pier; as things stand, the ship anchors off the island and you're ferried ashore by tenders. But to me, it was close to perfect, with soft sand underfoot, palms swaying and a peaceful, unhurried vibe. I ended the day at Silver Cove, the island's luxe, resort-style sanctuary with private villas, a Moët & Chandon bar, a spa (all three at extra cost) and a serene infinity pool. I sat on a scoop of white sand, nothing but blue seas ahead, and drank it all in. This article contains affiliate links that can earn us revenue Belinda Luksic was a guest of Norwegian Cruise Line, which has seven nights' full board from £1,194pp, departing on November 30 ( Fly to Miami
