The Culinary Center on Oceania Cruises
The Culinary Center on board Oceania Cruises Marina and Riviera is the first hands-on cooking school at sea. Their expert chefs teach you how to prepare a variety of exquisite dishes at your own fully equipped workstation in a state-of-the-art teaching kitchen.
Master chefs from around the world offer guidance and inspiration to fine-tune your techniques, but you will actually prepare the dishes yourself. It’s the ultimate way to learn and truly absorb every step of each recipe, especially since at select ports you may accompany the instructor chefs while shopping for fresh ingredients ashore at local markets.
Oceania Cruises Culinary Center on Riviera and Marina
The Culinary Center on Riviera and Marina
- The first hands-on cooking school at sea to offer hands-on instruction
- Expert master chefs provide instruction in a professional teaching kitchen with fully equipped individual cooking stations
- Hands-on classes are perfect for every aspiring chef
- Expand your culinary knowledge through shoreside events and Culinary Discovery Tours™
- Learn everything from regional cuisines to barbecue grilling
Oceania Cruises on board cooking classes can include:
- Greek Tonight
- Grill School
- If it swims
- Most Requested Red Ginger
- In the Kitchen with Jacques
- The Nordic Kitchen
- The Sicilian Kitchen
Chef Kathryn Kelly is Oceania Cruises culinary enrichment director, and is responsible for overseeing all aspects of the Bon Appétit Culinary Center. Chef Kelly’s love of cooking began in her grandmothers’ kitchens. She was awarded a scholarship from Pillsbury and worked her way through college at Seattle’s prestigious Northwest Passage restaurant.
Oceania Cruises Chef Kelly’s Coconut Shrimp
Coconut Shrimp Ingredients
- ½ cup chickpea flour
- 2 eggs, beaten
- 1 cup bread crumbs (preferably panko)
- ¼ cup dry shredded coconut
- 6 to 8 jumbo shrimp, deveined, whole with tail on
- Sunflower or peanut oil, for frying
- Lime wedges
Set out three small, shallow aluminium trays. Pour the flour in the first tray, the beaten eggs in the second, and the bread crumbs and coconut flakes in the third. Dry the shrimp with paper towels.
Dredge a shrimp in the flour. Gently shake off any excess. Dip the shrimp in the egg, turning the shrimp so it is completely coated. Dip the shrimp in the bread crumb and coconut mix, turning and pressing gently so it is completely coated. Repeat with the other shrimp. Allow the coated shrimp to rest and set for 15 minutes.
Line a plate with paper towels. Heat the oil in a medium sauté pan over medium-high heat. Oil depth should be half the thickness of the shrimp. When the oil is hot (365 F to 375 F), carefully place the shrimp in the pan and fry until the bottom halves are golden brown, about 3 to 4 minutes. Carefully turn the shrimp and fry until the other halves are golden brown, about 3 to 4 more minutes. Transfer the shrimp to the towel-lined plate to drain. Serve with lime wedges on the side and enjoy!