Author: C. Carol Brown
I make learning fun...and sticky!
The adventures of Carol Brown, representing Norwegian Cruise Line on a 6-month mission on the open sea to train the crew, explore new ports, seek new friends and experiences, and to boldly go where she has not gone before.
Carol’s log: Cruise Date: May 17, 2011 (Juneau)
I start the day with the breakfast of champions—a donut, smoked salmon, rye bread and half of a BLT. Don’t ask!Okay, so it was an early morning meeting and that was just some of the things on the menu.I’ll be the first to admit that I’m weak when it comes tofood. For lunch I have a Cobb salad which has avocado, bacon, eggs, cheese, tomatoes and lettuce in it. Dinner is meat balls, roasted potatoes and crusty French bread. At late snack of chicken wings put a cap on a day of interesting food choices. I didn’t do too well with the vegetables today.
I do my first bit of training today. The bartenders have a problem with handling complaints and I have been asked to do some training with them. It goes well. They ask and answer questions and are overall engaged. Not a bad start.
After the ship leaves Juneau it takes us up to see the Glaciers. They are beautiful. We see small flows in the water and a wall of ice ahead. We can’t get as close as I would like but I am assured that as the season wears on and the glaciers melt, we’ll be able to enter the canyon where they lie.
My shadowing today takes me into the Stardust Theatre during a rehearsal of one of our shows. I can’t believe the hard work of these young people. I chuckle that all of the young men are gay and the women are down-to-earth divas. The director is cool but professional and clear of what she wants. The performers deliver a wonderful practice run.
I also get a chance to shadow the galley staff. Wayne, a fellow Jamaican shows me through all the galleys and introduces me to everyone. I am pleased to meet more Jamaicansand get the inside scoop on how food is prepared onboard though to be honest, we could have skipped the galleys were raw chicken, fish and other meat are prepared.The menus are planned months in advance and supplies are kept onboard in these giant cold storage lockers. That also explains why the menu seems to be recycled every couple of weeks.The most interesting galley is the pastry one. They show me how they make fancy ribbons and other decorations with chocolate. It is really easy when you know how to do it. I get to try but my culinary skills, or lack thereof, betray me. It may have been subconscious sabotage as if I knew I’d get to eat it. I’m brilliant even when I’m not trying to be. It is chocolate paradise in my mouth!
I end the day at the spa where Sheryll gives me a lime and ginger body scrub, a deep tissue body massage and a leg and foot massage. I smell great and feel even better after an hour under Sheryll’s wonderful hands. I discover that the scent of my favourite flower, the Frangipani, is available in massage oil and spend almost $50 to have some. Heavenly!
The voyage continues…
I make learning fun...and sticky!
I’ve never heard of Frangipani before so I looked up the qualities of this essential oil.
ESSENCE: Alluring, exotic, feminine, inviting and mysterious.
EFFECTS: Frangipani has a calming, self-confident effect. It takes you to an exotic place where peace and harmony reign. It is also a quiet aphrodiasic – subtle but very alluring
I’m gonna have to git me some!
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