We recently caught up with Executive Chef Ronald Smith to hear about his unique path to the culinary world. Below he shares the moment he knew he wanted to become a chef, the top dishes you just can’t miss in the Caribbean and much more.
A creamy Soufflé de Homard Plaza Athénée with lobster and cheese served from atop a gleaming silver tray – that’s happiness on a plate that harkens back to the halcyon days of the Hôtel Plaza Athenee in Paris. Pair it with an exquisite Louis Latour Meursault Chardonnay and you have just one of seven perfectly delectable courses in our latest epicurean masterpiece, La Cuisine Bourgeoise, by Jacques Pépin at La Reserve by Wine Spectator.
By Director of Culinary Enrichment & Executive Chef Kathryn Kelly
Anyone who has ever set foot in an Asian grocery store realizes that the world of Asian noodles is vast. They’re also an essential part of the culinary culture with a history tracing all the way back to the third century BC during the Han dynasty. My favorite thing to do in Asia is to visit the local markets and explore all the various noodles on offer – I always learn something new.
By Oceania Cruises Guest Marisol M.
Santorini, a gorgeous Greek island with whitewashed buildings and towering cliffs along the east coast, enchants all who visit with its romantic sunsets, unique volcanic-sand beaches and jaw-dropping sweeping views. It’s no wonder Santorini is known as a traveler’s dream.
Whether watching gauchos in Buenos Aires preparing an elaborate and savory asado, sampling the local wines near Montevideo or enjoying Peru’s most revered dish in Salaverry – mouthwatering and fresh ceviche – South American cuisine is as diverse as its people. This continent’s dishes are a delight for your senses.