Regent Seven Seas Cruises has announced the debut of the Floating Pastry Academy onboard, a new three-year pastry and baking program. 

Developed in partnership with The Butter Book, the comprehensive training program will provide Regent’s pastry chefs with world-class education, mentorship and hands-on development. 

It reinforces the brand’s commitment to Epicurean Perfection while ensuring exceptional pastry and dessert experiences for guests, according to a company statement. 

“Our guests trust Regent to deliver excellence in every moment of their journey, and this partnership extends that promise down to the smallest detail on their plate,” said Wesley D’Silva, president, Regent Seven Seas Cruises.  

“Long-term thinking such as this keeps us at the forefront of ultra-luxury travel. Behind every exceptional dining experience is a team of talented professionals whose passion and skill bring our culinary vision to life, and the Floating Pastry Academy is an investment in both their future and the guest experience they help create.” 

The initiative will offer education on a range of topics, including artisanal fermentation and classical pâtisserie, as well as intricate chocolate artistry and sophisticated plated desserts. 

“We are extremely excited about the opportunity to give our pastry chefs access to high-quality training and new techniques,” said Bernhard Klotz, vice president of food & beverage, Regent Seven Seas Cruises.  

“Long before a guest’s first bite of a pastry on board, the artistry behind it has already taken years to master. This partnership formalizes that craftsmanship into a structured pathway for the chefs who bring it to life and reflects our commitment to supporting their professional growth.” 

Oceania Cruises launched the same program for what was said to be the first time in the cruise industry earlier this year. It is set to debut aboard the Oceania Sonata next year.