Oceania Cruises launched The Floating Pastry Academy, a multi-year training program for onboard chefs developed with The Butter Book, the first of its kind in the cruise industry.
More than 200 pastry and bakery chefs will complete the three-year program, combining online courses with onboard assessments.
The program provides structured training to build technical skills and consistency across the fleet, supporting the brand’s focus on cuisine and French culinary tradition.
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The program was developed by Executive Culinary Director Eric Barale and The Butter Book founder Sébastien Canonne, a Meilleur Ouvrier de France recipient.
“This academy strengthens consistency, precision and growth across our pastry program,” said Barale.
“Investing in people is key to sustaining luxury,” added Canonne. “This model supports long-term excellence without compromising quality.”
The program includes role-based training paths, required foundations for new hires, digital coursework, hands-on assessments, and certification at each stage.
The academy builds on Oceania Cruises’ broader investment in French culinary heritage, including La Table par Maîtres Cuisiniers de France, set to debut aboard Oceania Sonata in 2027.
