Knife skills, crêpes, the Nordic kitchen among Oceania's new

The classes take place in each ship's Culinary Center, which is equipped with individual induction cook top work stations.

The programs were developed by chef Kathryn Kelly, longtime director of culinary enrichment, and will debut with the first European sailings of the year this month and in May. Three of the classes are new.

Mastering knife skills with J.A. Henckels knives

In partnership with the world-renowned Zwilling Co., makers of the chef-favorite J.A. Henckels knives, Oceania Cruises has developed one of its top-requested classes, a comprehensive knife skills session. Participants will get a chef’s look at a complete pantry of knives try a few chef knives to discover the best option for them. They’ll also learn how to sharpen and maintain this essential kitchen tool, practice various knife cuts and discover how to safely use the mandolin slicer, chef Jacques Pépin’s favorite kitchen tool. Participants will receive a savings voucher for Zwilling knives.

Rethinking the crêpe

While most people consider the crêpe to be French, this dish is found the world over. The class will delve into recipes for such variations as authentic buckwheat galettes and sweet crêpes Suzette.

The Nordic kitchen

Participants learn about the cuisine of Scandinavia and Northern Europe as they take a culinary voyage around the Baltic, discovering delicacies from land and sea. The class will look at specialties such as Estonian fish soup, Nordic salmon rillettes, gravlax cured in the traditional Scandinavian spirit and hearty meatballs with a Swedish flair.

Other classes include 'Pucker Up' (lemons in Mediterranean cooking), 'Ancient Cuisines' (showcasing the dishes of Morocco and Turkey), 'All Things Roman' (the greatest dishes of the ancient Roman Empire), 'Brunch Comforts' (classic brunch dishes and entertaining tips) and 'Cooking Fresh' (healthy, fresh, and flavorful dishes including Canyon Ranch Spa cuisine favorites).

Further courses are 'Essential Pasta,' 'Greek Tonight,' 'Grill School,' 'If It Swims' (mastering the basics of fish cookery: searing, baking, shallow-poaching, deep-poaching and curing), 'The Sicilian Kitchen' and 'Viva España.'

Some of Jacques Pépin's favorite dishes

Plus, 'In the Kitchen with Jacques' higlights the work of Oceania Cruises' executive culinary director and world-renowned master chef Jacques Pépin through knife skills, the secrets of emulsion and a selection of his favorite dishes from a 60-year career. And 'Most Requested Red Ginger' helps home cooks master the skills and most popular recipes from the line's acclaimed Asian restaurant.

'Cuisine is such a significant part of European culture and our faculty bring it all to life through their passion for it in these classes, which are more of a celebration than a curriculum. A little food, a little wine and a little learning all combine to make for tremendous experiences,' said Bob Binder, president and CEO, Oceania Cruises.

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