Regent Seven Seas Cruises has launched a new pastry and baking training initiative for its onboard culinary teams through a partnership with online education platform The Butter Book.
The Floating Pastry Academy is a three-year professional development programme designed to provide structured pastry and baking training for chefs across the fleet. Combining digital learning with practical assessments and mentorship, the curriculum covers artisanal fermentation, classical pâtisserie, chocolate work and plated desserts.
The initiative is intended to support consistency and technical standards across Regent’s onboard food and beverage offering while providing chefs with a formal career development pathway.
Bernhard Klotz, Vice President of Food & Beverage, Regent Seven Seas Cruises, said: “We are extremely excited about the opportunity to give our pastry chefs access to high-quality training and new techniques. Long before a guest’s first bite of a pastry on board, the artistry behind it has already taken years to master. This partnership formalises that craftsmanship into a structured pathway for the chefs who bring it to life and reflects our commitment to supporting their professional growth.”
Chef Sébastian Canonne, M.O.F., Founder of The Butter Book, said: “Luxury is built on consistency, dedication, knowledge and a passionate team. Investing in your culinary teams is one of the most invaluable things a hospitality company can do. What excites me most about partnering with Regent Seven Seas Cruises is the opportunity to preserve its culinary heritage while giving their team access to world-class education and structured career advancement. This Academy will help elevate pastry excellence across the fleet without ever sacrificing technique, artistry or quality.”
Regent said the academy supports its wider culinary strategy as it prepares to introduce new dining concepts, including Azure, aboard Seven Seas Prestige.
