The Magic That Happens Above Decks is Orchestrated and Burnished to Perfection Below Decks
By Ruth J. Katz
Photos provided by Regent Seven Seas Cruises
It’s hard to imagine that there is feverish activity below decks, while you are more or less inert, above deck, sunning languorously poolside, with a frothy, umbrella-adorned beverage in hand. Such is “the life” on deck 11, on an at-sea day on Regent Seven Seas Cruise Line’s stunningly appointed Explorer, with its exquisite décor—punctuated by its extensive, on-board art collection, valued at some $6 million.
But, on levels one, two, and three, there is unremitting bustle, a floating beehive in perpetual motion. Your seamless and cosseted experience is possible only because this well-oiled hospitality locomotive—comprised of both “machinery” that boasts DNA as well as inanimate machinery—is constantly rechoreographing its balletic acrobatics, reacting to guests’ needs and assuring their comfort and well-being.
Your experience is not about the state-of-the art sundry engines and sophisticated equipment that chug along without your being aware of them and which contribute to your seamless journey. But, more importantly, it’s about the 2,200-odd legs and arms that belong to a crew of more than 550, a cohesive corps who inherently want to spoil you and the other 745 passengers on board.
Among the upmarket cruise lines, Regent stands arguably alone when it comes to truly embodying the meaning of that “all inclusive” sales message: No tipping; no add-ons for alcohol (save, for example, for a Connoisseur Cognac Tasting); no fees for the more than 2,000 diverse shore excursions, in over 500 ports of call. (NB: There are some tariffs for a handful of over-the-top adventures.)
Always on the qui vive for enriching and previously-uncharted experiences for its customers (many of whom are brand-loyal to the core), Regent staff and its boots-on-the ground excursion partners plumb their imaginations and local geography and history to dazzle you with alluring excursion programs. Recently added to the mix are Behind the Design Tours and Eco-Connect Tours, all touching on popular themes.
In keeping with the mantra that pampering knows no bounds for Regent guests (clients fly Business Class to and from their ships, on intercontinental flights from the U.S. and Canada), the 4,443-square-foot Regent Suite on the Explorer—the ne plus ultra cabin—is outfitted with a $150,000 Savoir No. 1 bed, which takes 120 man hours to hand-build, and which sports a mattress-topper lavishly layered with horse-tail hair, lambswool, pure cashmere, and even Mongolian yak hair. The company refers to its Regent Suites (one per vessel) as the most exclusive addresses at sea.
But even if you are not in a Penthouse Suite, outfitted with a pillow menu (gel, memory foam, down, buckwheat-hull—you get the idea), you will find luxury and service above your wildest expectations.
And while you slumber in comfort, that city that never sleeps below you is humming 24 hours a day: The engines, the mechanical systems, a desalinization plant, the laundry and dry cleaning plants, staff quarters, food and alcohol stores, butcher shops, galleys, room service staff, and crew-training facilities, are all purring efficiently, keeping everything ship-shape, just for you.
It is here in the wee hours of the morn that a half-dozen or so pastry chefs are knocking out thousands of rolls, croissants, brioches, muffins, donuts, Danishes, and even gluten-free breads for breakfast alone, while the crew in the laundry are washing and pressing thousands of napkins and tablecloths daily. And the housekeeping staff are loading their carts with thousands of freshly laundered towels and getting ready to pounce like Ninjas to clean your suite after you have left for an excursion, and, of course, to replenish Nespresso pods and the L’Occitane Mer & Mistral line of toiletries in your marble-clad bath.
Multiple traffic cops and computer systems are in place to keep this human “appliance” waltzing smoothly, so that the many galleys are never bereft of, say, soy milk. During a typical seven-day cruise, more than 500 gallons of milk alone are consumed. In fact, on a galley tour, if you snoop around the refrigeration units, you’ll see they are filled with regular milk, heavy cream, half-and-half, 1% and 2% skimmed milk, regular skimmed milk, as well as almond and rice milks—maybe even a cow secreted away in the fridge. On a typical seven-day cruise, the 82 galley chefs might blitz through 900 dozen eggs, 800 pounds of butter, 600 pounds of lobster, 700 pounds of cheese…and guests will consume 4,800 bottles of wine and nearly 1,000 bottles of Champagne!
Another fascinating aspect of the galley—and throughout the ship, in fact–is the separation of trash. Mindful of global ecology, Regent is striving to cease supplying guests with single-use plastics and in an effort to cut down on paper waste, the company has shifted paperwork to digital formats. In the galley, trash is scrupulously segregated: Pulpable waste, shells and bones, plastic, cans, paper, non-pulpables, and so on, all have their own receptacles. And don’t think for a minute that the refuse you drop into your cabin garbage bin isn’t sorted. Batteries, razor blades, plastics, are all separated.
But all these numbers and policies mean nothing, unless the services behind those facts and figures are delivered with a smile and style. And, that they are. Regent is holistic in its approach to training staff and maintains a school in the Philippines, as well as a teaching facility on board. What is most important to the company, however, is to hire people who comprehend that they are the public ambassadors of the brand and its philosophy. Regent is committed to its mantra of serving guests with the utmost care, always remembering that they are the face of the company, and that the attention they give to details—anticipating and exceeding guests’ expectations—is Regent’s “normal.” The crew, from nearly 50 countries—be it Kyrgyzstan or Mauritius—must love their jobs, as they repeatedly return to work on a Regent vessel. Many have worked for the company a very long time, including Theodora, an employee in Prime 7 (the on-board steak house), who has been a Regent employee for more than 25 years.
You may well find that after your first Regent journey, you become just as regular a Regent devotee as its longtime employees and other guests. Bon voyage!
Regent’s six ocean-going vessels sail all year long, to seven continents, to more than 100 countries and 350 ports of call; more than 2,000 complimentary excursions are offered. Average pricing for most Regent cruises starts at approximately $3,999 per person.
Additional Info: rssc.com
What Else is Cooking?
In between lazing about, eating, attending enrichment lectures, and heading shoreside for excursions, you will definitely want to save two hours for at least one of Explorer‘s Culinary Arts classes—assuming you can snag a place for these waiting-list-is-the-norm cooking classes. These hands-on, instruction-filled lessons were designed to enhance guests’ appreciation and understanding of a local port’s culture, history, and, of course, singular culinary profile. Taught in a state-of-the-art kitchen-classroom (deck 11, starboard, with sweeping, floor-to-ceiling window views), each student’s station is equipped with an induction cook stove, stainless steel sink, and quartzite work counter. The program was designed by executive chef Kathryn Kelly, a graduate of and former instructor at the Culinary Institute of America. She first joined sister cruise line Oceania in 2011, when that company launched a highly successful seafaring cooking school on its Marina vessel. Regent’s classes include basics for those interested in things like knife skills, but the program excels at truly innovative, interesting classes, focused on ports of call…such as Epicurean Safari, which highlights delicious cuisine from Morocco, South Africa, and Namibia. — RJK
© 2024 Ruth J. Katz All Rights Reserved
