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Speaker 1: What would you talk about on your on your podcast

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Speaker 1: firm Elvis Ran Presents fifteen Minute Morning Show. Okay, well,

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Speaker 1: we've got some special guests here today on the fifteen

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Speaker 1: minute Morning Show, Mark Cansley, who is the senior vice

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Speaker 1: president of Hotel Operations for n c L. Everybody say

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Speaker 1: hi to Mark. Hi, right into the microphone. Mark to

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Speaker 1: see you guys again. Tail. And then we also have

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Speaker 1: the director of Culinary Operations, Eric Billido am I saying

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Speaker 1: that correctly? Okay, and Hi Eric. Eric brought us the

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Speaker 1: cake that we have in front of us. We'll talk

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Speaker 1: about that in a second. Thank you guys for joining us.

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Speaker 1: Is this because Prima is in town? She showed is

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Speaker 1: did you did you see that? Yes? He looks great

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Speaker 1: duck down there. She's even better when she's at sea.

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Speaker 1: I know she's huge and beautiful and we had such

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Speaker 1: a good time when we were all on her very recently.

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Speaker 1: And you, guys, I I know we're not supposed to

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Speaker 1: rank importance, but I think that the two of you,

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Speaker 1: what you do is like the most important aspect of

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Speaker 1: the whole ship. I love it. I don't know about that,

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Speaker 1: but the most fun. Yeah, So what exactly do you do, Mark,

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Speaker 1: I like to say as little as possible, but what

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Speaker 1: I really do is unfortunate enough to be blessed with

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Speaker 1: the best team in the in the industry, and and

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Speaker 1: we develop and execute the guest product on board um

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Speaker 1: predominantly the food and beverage and the hotel side. Of course,

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Speaker 1: food and beverage is one of the core pillars of

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Speaker 1: our brand and one of the main reasons that that

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Speaker 1: guests choose the cruise. Absolutely, I mean, hello, the food

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Speaker 1: and beverage and the hotel aspect of it, those are

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Speaker 1: the most important. I know you don't want a minute,

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Speaker 1: that's fine. Yeah, there's also entertainment. We have world class entertainment,

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Speaker 1: a lot of activities to do on board the ship.

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Speaker 1: We have the race cars, the racetracks, and and and

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Speaker 1: and so forth. It's just overall, it's a it's a

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Speaker 1: great experience. So how did you get started with Norwegian

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Speaker 1: Cruise Line? What did you just start? It was at

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Speaker 1: a part time job in in college, Like, what's the story.

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Speaker 1: It's a good story. Yeah, although you know the story

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Speaker 1: of how I got started in cruising with cruise Norwegian

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Speaker 1: Cruise Line. Um, how I got started with the Norwegian

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Speaker 1: Cruise Line I actually worked for for a number of

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Speaker 1: previous companies, um, and thought it's about time I went

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Speaker 1: home and had a proper life with my wife and kids. Um.

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Speaker 1: I was home for four or four or five months

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Speaker 1: and got a call um from Norwegian Cruise Line actually

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Speaker 1: that they were looking through to hire some more positions. Um,

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Speaker 1: and I thought I must been at sea. I've been

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Speaker 1: at home too long. My wife and kids are tired

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Speaker 1: of me already. And I really felt at home with

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Speaker 1: Norwegian Cruise one from day one, I really and truly did.

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Speaker 1: And I quickly saw the difference between the other companies

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Speaker 1: that I had worked with previously and and Norwegian News Line.

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Speaker 1: And I felt like I've come home and uh, and

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Speaker 1: that's why I wanted to do. I wanted to join them,

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Speaker 1: stay with him and really in my career with him.

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Speaker 1: Wait are you retiring? Wait did you just say, d

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Speaker 1: your career? Well, we have another five another fives in

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Speaker 1: the in the Prima class coming on and uh, and

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Speaker 1: I hope to be here to deliver all of the

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Speaker 1: surprise retirement announcement which just happening. How did you get involved, Derek?

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Speaker 1: Prior to Twinsila had another great life. I was working

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Speaker 1: in Las Vegas in a couple of major hotel and

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Speaker 1: I had really a day off. But that one day

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Speaker 1: I had a day off, was playing golf and I

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Speaker 1: got a call from my head and from me a

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Speaker 1: job in Miami. They were looking for a pastry chef.

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Speaker 1: I came down to do an interview, and this was

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Speaker 1: fifteen years ago. You know, it's interesting. As you know

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Speaker 1: we were on Prima. One of the things that we

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Speaker 1: noticed was the elevated food concepts and there was so

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Speaker 1: many different things and this this indulged food hall, which

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Speaker 1: I don't even that that thing's a whole other explanation.

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Speaker 1: It's like nothing we've seen before. Did you come up

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Speaker 1: with this stuff? And how did it? How did it

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Speaker 1: all materialize? Credit? Even if you have back as a team,

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Speaker 1: I mean we are, and Silly is well known to

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Speaker 1: push the bar and try to get more innovative and

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Speaker 1: something different than another cruise line. Yeah, we all push,

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Speaker 1: get together as a team and Brent storm and come

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Speaker 1: out with some idea and make it happen. And we

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Speaker 1: have somebody like Marko behind us and help us to

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Speaker 1: make it happen. So he didn't want to say whipping

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Speaker 1: but I think he meant. But really Prima was right

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Speaker 1: from the get go going to be a far more

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Speaker 1: elevated experience and a far more elevated ship that than

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Speaker 1: we had in the past. Ships in the past are great.

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Speaker 1: This is a fantastic ship. Um, But really we were

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Speaker 1: up to that game with Prima, and we needed to

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Speaker 1: do likewise with on the food and beveridge side of it.

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Speaker 1: We did with the entertainment, we did with the innovation,

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Speaker 1: we did absolutely with the design, and we needed to

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Speaker 1: do with the with the food and beverages side of

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Speaker 1: it as well. Um, food All is a concept that

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Speaker 1: I've always wanted to do. We've never had the opportunity

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Speaker 1: to do it, and and the proof is in the

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Speaker 1: put in. You're so how successful and how popular the

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Speaker 1: indulse food all is, let me tell you scary. This

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Speaker 1: is like his dream is just you can push buttons

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Speaker 1: and food comes to He was actually texting me, Holy crap,

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Speaker 1: you have to wake up right now. I'm sitting at

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Speaker 1: the table. I'm pushing buttons foods just like the idea.

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Speaker 1: It's like a food hall and you're sitting at a

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Speaker 1: table and you don't have to get up and this

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Speaker 1: iPad in front of you, and you can imagine ordering

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Speaker 1: from like nine restaurants at once and pressing all the

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Speaker 1: book and then the next thing you know, people start

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Speaker 1: coming from all the different restaurants and serving you each individual. Oh,

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Speaker 1: you ordered this appetizer from restaurant A here it is.

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Speaker 1: Then all of a sudden, this guy swoops in with

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Speaker 1: the dumplings that I had for this and I'm like, wow,

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Speaker 1: this is amazing. What a great saying. I feel like,

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Speaker 1: I feel like all my years of answering customer satisfaction

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Speaker 1: surveys and how would you improve have finally no, because

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Speaker 1: you know the customers have had input over the years

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Speaker 1: on some of this stuff that that shaped what you

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Speaker 1: guys are today, right, But you know it's it is

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Speaker 1: a great concept. Food comes quickly, food is fresh, The

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Speaker 1: offering is almost limitless. You said nine or eleven different

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Speaker 1: different offering to so many different dishes. We have a

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Speaker 1: different menu for lunch and a different menu for dinner.

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Speaker 1: So you could really go there if you want to

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Speaker 1: do seven days a week and eat a different a

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Speaker 1: different meal every time. I think he did that and

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Speaker 1: the technology obviously helps. It helps us um just the

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Speaker 1: fun of being able to see what you're ordering comes

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Speaker 1: from different stations really quickly. As you said, the pictures,

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Speaker 1: the pictures great concept. Do you guys have favorites? Favorite dish?

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Speaker 1: If you were to go back on board right now,

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Speaker 1: both of you like, what would be that meal that

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Speaker 1: you pick? And I know there's something in your head

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Speaker 1: right now that you just instantly felt, Well, there's something

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Speaker 1: in every different outlet. You know which of your kids

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Speaker 1: are your favorite? I love each of those kids, each

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Speaker 1: of the outlets. I have a favorite edition in each

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Speaker 1: of them, I think, and indulge. I have to go

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Speaker 1: for the Tomorrow station. The Indian station is incredible, and

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Speaker 1: the Chicken Tika there is really really good. I have

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Speaker 1: to confer and I think a lot of times too,

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Speaker 1: like when I try Indian food because I'm a little

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Speaker 1: picky about it, I'm like, oh, this is not going

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Speaker 1: to be that great. I tried it. I actually said

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Speaker 1: to my boyfriend, Oh, I actually got this right. It's amazing.

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Speaker 1: So whoever was behind that we got these giant Sundays

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Speaker 1: where you were responsible for those giant Sundays that they

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Speaker 1: brought out to us those we love. That problem is,

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Speaker 1: I don't know if this is going to come off wrong.

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Speaker 1: There's too many options because I felt like at the

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Speaker 1: end of the cruise I needed to tack on like

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Speaker 1: another four or five days because I wasn't able to

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Speaker 1: hit everything that I wanted to right. So does that

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Speaker 1: mean I just have to book another cruise? That means

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Speaker 1: you have to come back. But yes, we one guests

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Speaker 1: to have you. Guys are from New York. You have

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Speaker 1: all the dining options in the world when you when

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Speaker 1: you in New York today, you're deciding where would I

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Speaker 1: like to go eat tonight? I want to go for

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Speaker 1: Italian and you go into to an Italian restaurant. We

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Speaker 1: want you to be able to have the same experience

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Speaker 1: on board Prima. When you wake up in the morning,

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Speaker 1: you don't know what you feel like um for dinner

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Speaker 1: that night, but come noon or two o'clock, you think

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Speaker 1: tonight I want to go. I feel like a French meal.

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Speaker 1: We want you to be able to go and have

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Speaker 1: a French experience. So we have a labistro. If you

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Speaker 1: decide you wanted the sushi, we have Norma. If you

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Speaker 1: decided you wanted the seafoot experience, we have Palama. We

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Speaker 1: want to be able to give all our our guests options,

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Speaker 1: and it really is a floating city. And and gone

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Speaker 1: long gone in the days of where people think of

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Speaker 1: cruise ships and they have to eat the same thing

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Speaker 1: with the same thousand people in the same room, remember,

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Speaker 1: because a lot of times that's what what it was.

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Speaker 1: And people still have this in their this stigma in

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Speaker 1: their head they haven't obviously been with Norwegian and and

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Speaker 1: you're you're, you're absolutely right, And that's really what happens

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Speaker 1: traditionally in the main dining room, even the main our

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Speaker 1: main dining rooms which is Hudson's and the Commodore room.

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Speaker 1: We've we've elevated that experience and and and she shook

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Speaker 1: it up. Um. We we've made instead of a different

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Speaker 1: boring ish menu seven days a week, or different rotating

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Speaker 1: menu seven days a week, we've made one really really

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Speaker 1: comprehensive menu which we serve every night, which gives the

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Speaker 1: guests a huge array of choices, but also enables us

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Speaker 1: to execute at a higher level because our cooks, our

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Speaker 1: chiefs in that galley are serving the same menu every

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Speaker 1: night like they do in our specialty restaurants. So they

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Speaker 1: do it really, really well. And so even the old

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Speaker 1: boring main dining room experience is you will not be

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Speaker 1: found on board the premium. I was going to say,

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Speaker 1: because we did. We did the Joy last year and

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Speaker 1: we're doing Epic h next February, and don't downplay the

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Speaker 1: Garden Cafe at all. Have an eleven year old who

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Speaker 1: was in there morning, noon, and night. That's where we

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Speaker 1: know we're going to find her. So when we're in

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Speaker 1: the other restaurant, she's always in the Garden Cafe because

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Speaker 1: he just loves it, you know. And I know exactly

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Speaker 1: what you mean because my mother is exactly the same

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Speaker 1: and she gets the cruise with us regularly. Garden Cafe

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Speaker 1: on the premium of the suf Side Cafe. The selection

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Speaker 1: is as almost limitless spectacular and and the quality is

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Speaker 1: it's really a great experience. Do you want to let

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Speaker 1: Cooper speak for herself if she'd like to. I mean

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Speaker 1: usually you find her with her head underneath the ice

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Speaker 1: cream machine. I can't relate. Come here, just what what

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Speaker 1: was your what was your what was your favorite thing

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Speaker 1: that you would either NonStop having pizza and cupcakes every day.

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Speaker 1: I'm not always back for crates as a nightcap every night. Hey,

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Speaker 1: that's also not gloss over the fact that on one

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Speaker 1: day that we woke up, it was like there was

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Speaker 1: a seafood fest going on, like a surprise. So I

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Speaker 1: was texting my friends. I'm like, hey, you gotta get

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Speaker 1: over to this one restaurant on the ship because they're

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Speaker 1: having all this amazing seafood. And then then then the

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Speaker 1: other person said, wait a second, I'm at this restaurant

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Speaker 1: and it's that same seafood. And we found out that

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Speaker 1: every place on the ship was serving the same like

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Speaker 1: crazy seafood, like a vertical like seafood surprise, Stephen Seafood Extravaganza.

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Speaker 1: We're very proud of it. We do it really well. Um.

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Speaker 1: You know, we were very fussy about the product that

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Speaker 1: we that we served to our guess, so in that case,

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Speaker 1: it needed to be fresh, it needed to be locally sourced,

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Speaker 1: and it was the same consistency and the same level

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Speaker 1: and the same offerings at all the restaurants. Who was

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Speaker 1: insane because all of our guests, regardless of they eating,

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Speaker 1: entitled to and deserve a great experience. That was a

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Speaker 1: great experience. And I know that sustainability is the thing

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Speaker 1: you guys are really focusing on right now, that applies.

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Speaker 1: We talked to Gabe, your bartender, about all the things

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Speaker 1: that he's doing and how he sort of repurposes some

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Speaker 1: of the stuff that is not going to be used

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Speaker 1: and that makes good drinks out of it. Does that

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Speaker 1: apply to the restaurant side of things as well. It's

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Speaker 1: part about DNA in with Norwegian Sustainability and the s G.

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Speaker 1: So our question was, after that seafood extravaganza, you know,

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Speaker 1: last for a certain amount of time and then they're

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Speaker 1: closing it down, where did all the crab legs go?

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Speaker 1: The staff? Did the staff gets a party? Like? What happened?

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Speaker 1: Was that? Because I take all the travel away, where's

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Speaker 1: it going? Um? We we have really really stringent public

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Speaker 1: health controls, so we are only allowed to have food

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Speaker 1: out on a buffet in a buffet environment for a

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Speaker 1: certain amount of time and they're off. We do need

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Speaker 1: to dispose of it. It doesn't matter to Scary, he'll

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Speaker 1: sign a waiver. Of course, we want to waste as

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Speaker 1: little as possible, and so we we staged down towards

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Speaker 1: the end of the buffet. We don't do as much production,

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Speaker 1: so we don't have that much wastage, and of course

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Speaker 1: any of the product that is not exceeded the time

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Speaker 1: limitations the crew will get to put it. That is

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Speaker 1: just amazing to me. The way you guys operate, the

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Speaker 1: logistics behind it, it's just mind boggling. Sometimes even think

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Speaker 1: that you have to start ramping down making crab legs.

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Speaker 1: You know, I would have never thought of that, Right,

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Speaker 1: You do that a thousand times every day on a

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Speaker 1: ship multiplied by what seventeen ships? Eighteen We had another

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Speaker 1: one just a second ago and soon to be seon

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Speaker 1: to be nineteen. Now next one's going to be delivered

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Speaker 1: in Listen, now you know if we have something in

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Speaker 1: common here, because we're gonna be doing this Tacos in

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Speaker 1: Tequila night on Saturday as part of the New York

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Speaker 1: City Wine and Food Festival, which is on Saturday. Uh

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Speaker 1: info at nyc WF dot org. Our Mooring show is

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Speaker 1: gonna be hosted with the cast of The Kitchen Now

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Speaker 1: Norwegian also Norwegian Cruise Line has an affiliation as well

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Speaker 1: with the New York City Wine and Food Festival this

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Speaker 1: weekend as well. Correct we we do. We have a

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Speaker 1: number of auditions that are going to be served on

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Speaker 1: different nights. On Thasday, which is the bugabes a day.

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Speaker 1: By the way, Burger Bash always sell down. Do miss

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Speaker 1: the burger back on Thursday night? Did you actually want

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Speaker 1: a food festival game? You know, we're going to be

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Speaker 1: serving the one of the desserts from Cagneye, which for

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Speaker 1: me is one of our top four desserts that we

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Speaker 1: have on board the ship. And let Eric speak about it,

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Speaker 1: because of course he delivered it. It's the OMG cheesecake. Sorry,

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Speaker 1: go ahead, desserts. This isn't nice. Nice style creamy cheesecake

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Speaker 1: and New York style, very tall and just covered with

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Speaker 1: a nice creamy butter scotch sauce. It was all with

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Speaker 1: chocolate and so with the cream on top and used

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Speaker 1: to be cool to see cagneese cheesecake until a CEO

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Speaker 1: and president felt Frank del Rio tasted it and he said,

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Speaker 1: oh m G, what is this and I explained to him.

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Speaker 1: He said, no, no, the name from now one will

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Speaker 1: be the cheese. That's the power of Frank del Rio.

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Speaker 1: And and then on Friday, which is the taste of Italy.

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Speaker 1: You all know that we have Underbuss Carpital onboard, which

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Speaker 1: I said, done the last night on board the Prima,

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Speaker 1: and it couldn't have been any better. I mean, really

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Speaker 1: and truly, it's a fantastic experience. And the butter Scotch

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Speaker 1: Bardino is one of what I considered the one of

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Speaker 1: the second of the four top desserts that we have

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Speaker 1: on board. Again, it is one of Eric's creations. So

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Speaker 1: it's like it's like a proto crime. I mean, it's

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Speaker 1: a French expression, but it's basically a thick flown very

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Speaker 1: creamy not to think obviously. And yeah, I finished with

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Speaker 1: the salted calm and so chocolate. Okay, So that's dessert

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Speaker 1: for Thursday for Burger Bash. Friday Tasted of Italy. You've

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Speaker 1: got another dessert, right, and then Saturday, Saturday, we have

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Speaker 1: the hero Mashiew takedas from Food Republic. Did you guys

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Speaker 1: get to enjoy Food Republic while you on board? Yes,

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Speaker 1: I also have the the iPad Mordrine system, which you

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Speaker 1: which I love so much, very very very popular location

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Speaker 1: for us, and that is the yellow tail Takeda's excellent,

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Speaker 1: very very good. So he's doing that Saturday, that makes sense.

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Speaker 1: And then Sunday learn start Potato from Que Smoke Cass.

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Speaker 1: I mean, if you if you want to overload on

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Speaker 1: on a boat baked potato. I think that's the barbecue

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Speaker 1: theme day Sunday, right, Yes, oh my gon Be'm gonna

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Speaker 1: have to buy four passes for the New York City

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Speaker 1: Food Festivals Saturday. Sam, I'm a godfather of Norwich and father.

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Speaker 1: I parked my ship over here. Before we we wrap

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Speaker 1: all this stuff up, can we talk about this cake

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Speaker 1: sitting in front of us? Is this you? Eric? Like

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Speaker 1: all you? So? Yeah? I want to bring you a

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Speaker 1: little little bit of sweetness. I mean the last time

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Speaker 1: I bring you three huge ice cream coup at nine

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Speaker 1: am in the morning and said, why not big big cake? Yeah?

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Speaker 1: So that's the brownie raspberry swirled cheesecakes A cross that

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Speaker 1: ship in Prima. But you know I did like a

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Speaker 1: nice little design the New York sky Line. I mean

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Speaker 1: you did that, I did it. Yeah. We have a

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Speaker 1: special equipment on board the Prima water jet machine. So

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Speaker 1: we cut all this chocolate because there's no way you

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Speaker 1: can cut it by hands. Okay, And then how did

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Speaker 1: you get Elvis's face? The very impressive this is freehand?

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Speaker 1: How did you do that? I received a picture and okay,

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Speaker 1: it's a it's a duplication. Basically, it's not a transfer.

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Speaker 1: It's all freehand design it on the cake. It's it

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Speaker 1: looks it's exactly like the cover of his book. Are

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Speaker 1: the buildings edible? This is very impressive and for people

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Speaker 1: who can't see it, it is a cake that has

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Speaker 1: the cover of Elvis's book on it, but it also

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Speaker 1: has the New York City escape and such good detail

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Speaker 1: that I almost don't want to eat it. And we

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Speaker 1: won't mention the calorie count. There's no calories on board

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Speaker 1: the ship. How mt you come around the side here?

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Speaker 1: I get a front view of that cake neuron. She's

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Speaker 1: our video videographer and we'll post this well, she'll edit

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Speaker 1: this right. I want to know who broke the Empire

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Speaker 1: State Building? Was it Andrew outside? Anyway, thank you so

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Speaker 1: much for joining us. This was just such a treat

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Speaker 1: literally And when are we going to be back on board?

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Speaker 1: We know this two weeks today? Wait no, wait, are

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Speaker 1: we really? I think Elvis is going to be Elvis

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Speaker 1: is gonna be? Is he going to be? It is now?

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Speaker 1: Or it gets at it out? Yeah? Yeah, so does

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Speaker 1: an inaugural happen? A christening happening in Galveston, Texas. Elvis

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Speaker 1: is going to be there. Um, we don't know when

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Speaker 1: that when is that with the date seven? So there

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Speaker 1: you go in a couple of weeks and you'll be there.

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Speaker 1: Mark TBD. You know I did plan to be there,

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Speaker 1: and I do plan to be there. The teams are

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Speaker 1: executed so well on board at the moment. They don't

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Speaker 1: need a bitter grandfather what you know. But just for

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Speaker 1: the fun of being on board and the love of

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Speaker 1: being on board. I mean, you announced your retirements. I mean,

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Speaker 1: now when you guys are on board, do you make

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Speaker 1: everybody nervous? Are people like, oh here come Eric and Mark? No?

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Speaker 1: I think, but you know, we we're such a close

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Speaker 1: in the team, the corporate team and and and the

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Speaker 1: ship with team are really one team. That and they

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Speaker 1: see us all the time. It's there's Mark, there's Eric.

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Speaker 1: That's very cool, awesome. You guys are doing amazing things.

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Speaker 1: We love it. We always love being on board any

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Speaker 1: Norwegian ship. I know that we're all doing different trips

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Speaker 1: this year, so we're gonna get really good experiences. Um,

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Speaker 1: is there anything that we we missed you guys want

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Speaker 1: to talk about good just go to n c L

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Speaker 1: dot com. Book your cruise today, right yeah, say it

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Speaker 1: with force. Go to nl dot com book your creuise today.

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Speaker 1: Thank you and thank you, mark it, thank you, Eric,

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Speaker 1: thank you, thank you. Eat this cake. The fifteen minute

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Speaker 1: Morning Show