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Speaker 1: Today's Daily Highlight from Elvis Duran in the Morning Show.

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Speaker 2: Yeah, we flew all the way to Miami so we

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Speaker 2: could hang out a Norwegian Cruise Lines innovation lounge where

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Speaker 2: they put everything together before the ship is ever born,

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Speaker 2: and it turns it into this magical floating paradise, right,

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Speaker 2: including the food, including the dining experiences. And so Christian

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Speaker 2: Proch is here. Approach Prouch. How do you say your name, Christian?

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Speaker 3: It's not easy to approach. Approach Christian.

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Speaker 2: Approach the vice president of Food and Beverage Operations. You know,

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Speaker 2: I will say, back in the old days of cruising,

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Speaker 2: it was like Las Vegas, people would just go for

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Speaker 2: the buffet and there was just long lines of just

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Speaker 2: you know, food that all look brown and gross. And

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Speaker 2: those days are done. Those days are done. Now you

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Speaker 2: can actually travel around the world through what you eat

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Speaker 2: on any cruise that Norwegian gives you. And so they

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Speaker 2: just announced yesterday and this is all you're doing, right, Christian,

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Speaker 2: that is correct. The new first scale tire restaurant called

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Speaker 2: Suka Tai and we're about to sample some Suca tai

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Speaker 2: in a second, right. And also you have this dedicated

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Speaker 2: plant based venue called plantery or plantis if you're French.

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Speaker 2: And then the new wine bar concept called swirl. Let's

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Speaker 2: talk about Christian growing up in Germany in a little

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Speaker 2: town that's probably smaller than a lot of the ships

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Speaker 2: the Norwegian sails, right, correct?

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Speaker 3: How did you?

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Speaker 2: How did you fall into your passion for what you're

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Speaker 2: doing today? I you know, I like to say it's

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Speaker 2: half luck, half brains. I found a passion by my

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Speaker 2: parents actually introducing me to a lot of ingredients amongst

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Speaker 2: other also green curry. It's one one of the experiences

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Speaker 2: where they found out how spicy food could be right,

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Speaker 2: and I just built onto that experience and or exploration

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Speaker 2: and building a real passion for it. Well, all the

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Speaker 2: different food venues that you have on Norwegian Cruise Line ships,

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Speaker 2: it is a truly global experience.

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Speaker 3: I cannot me.

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Speaker 2: A list of some of the countries, some of some

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Speaker 2: of the cultures that we're eating when we go in Norwegion.

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Speaker 4: We we I mean we we cater to to the

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Speaker 4: entire world, you know, with our itineries and all the

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Speaker 4: destinations that we going to by by default and you know,

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Speaker 4: due to our great company. We also employ a lot

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Speaker 4: of crew that comes from those various countries, so we

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Speaker 4: do lean into the experiences that they can bring to

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Speaker 4: us and use and or entertained any ideas that we

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Speaker 4: can put on the plate. One of them has become Thai,

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Speaker 4: and let me just say suker Thai means dawn of happiness,

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Speaker 4: and that is something that I'm really excited about because

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Speaker 4: we're bringing new flavors to to our offering that has

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Speaker 4: not been in that capacity on our fleet. So it's

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Speaker 4: it's a really great endeavor.

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Speaker 2: So Thailand, India, Mexico, Spain, Italy, Italy, name another letter.

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Speaker 3: Exactly.

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Speaker 2: My point is this Christian you can't be crazy about

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Speaker 2: all these cuisines. I mean, there's some of them have

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Speaker 2: to be like, oh okay, no.

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Speaker 4: But I am and this is obviously what I represent.

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Speaker 4: You know, I was fortunate and really privileged to travel

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Speaker 4: the world and experience the ingredients in season, in region

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Speaker 4: and also share that knowledge with some of the locals

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Speaker 4: when you dive and or delve into that passion, and

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Speaker 4: you can bring that also to the guests that are traveling.

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Speaker 4: Might not be able to go around the world in

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Speaker 4: the same capacity, but we bring that flavor to them

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Speaker 4: on our destination. As a cruise experience.

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Speaker 1: Last night we were talking and I was telling him

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Speaker 1: that Teppanyaki is my favorite out of all the restaurants

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Speaker 1: Japan and yeah, so I said to him, what's your

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Speaker 1: favorite and he said, well, that's like asking me to

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Speaker 1: name my favorite child. He's like, I cannot do it

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Speaker 1: because they're all so important to me.

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Speaker 3: There is a favorite Christian, I heard people have favorite

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Speaker 3: children too.

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Speaker 1: You'd be quiet on the name.

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Speaker 3: My favorite co hosts.

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Speaker 2: No, no, really, Christian, if you were not on your ship,

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Speaker 2: you were just out and about, just enjoying a meal

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Speaker 2: somewhere on earth.

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Speaker 3: You know what I really want tonight. I want boom Is.

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Speaker 3: It's your typical, typical go to cuisine. There.

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Speaker 4: There is something that we cannot replicate on board, and

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Speaker 4: that is open flames. So I tend to go for

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Speaker 4: a grilled wood fire grilled items that that is something

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Speaker 4: that that I cannot replicate on board unfortunately. Although we

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Speaker 4: use in the Cacney Steakhouse, for example, a seedar plank

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Speaker 4: where we cook our ocean trout on and some other

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Speaker 4: you know, tricks of the trade that we can replicate

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Speaker 4: some of the flavors, but that true the heat and

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Speaker 4: that flavor coming from a wood fire.

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Speaker 3: It's true.

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Speaker 2: I forgot about I didn't think of that. Another another

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Speaker 2: reason you love sailing with Norwegian. No open flames. Thank god,

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Speaker 2: that's good.

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Speaker 3: That's good safety to say.

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Speaker 4: Okay, what do we keep the fire to ourselves?

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Speaker 3: Okay? So what are we eating here?

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Speaker 4: So in front of you you have a a thaie

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Speaker 4: green papaya salad. It's it's one of the staples that

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Speaker 4: we we dare to you know, serve because replicating the

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Speaker 4: flavors really comes also with someone experiencing it coming from

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Speaker 4: either Bangkok or wherever they have visited in Thailand, and

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Speaker 4: the flavors do differ. That the lime dust taste different,

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Speaker 4: the papaya has a different texture. So we have to

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Speaker 4: take that into consideration and replicate it as close as

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Speaker 4: we can. So here we have our version that has

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Speaker 4: carrots and peppers and the green papaya that is shaved

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Speaker 4: and it's mixed with fish sauce.

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Speaker 1: You didn't tell you didn't tell me that before.

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Speaker 4: Lime juices cilantal, you have some chopped peanuts and it

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Speaker 4: just verries beautifully to you.

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Speaker 3: By the way, Dean, there there are peanuts here.

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Speaker 1: Yeah, that's why she's on the other side of the room.

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Speaker 3: Okay, so this I smell some green curry here. What

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Speaker 3: is this?

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Speaker 4: So this is actually a coconut chicken soup. Tom kaw guy,

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Speaker 4: that Tom, it's not in their room. It's it's it's

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Speaker 4: it's literally translated coconut chickens perfect. So the name, the

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Speaker 4: name derives from that and the flavors that come through.

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Speaker 4: There is galangal, which is the brother or the sister

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Speaker 4: of ginger, lemon, grass coconut. And then you know your

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Speaker 4: favorite cilantro.

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Speaker 1: That's delicious.

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Speaker 3: I overlooked the cilantro and this is good, courage scary.

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Speaker 5: I'll give us your review. All the salad bursting with

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Speaker 5: so many flavors. I could taste it, all this and

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Speaker 5: I'm a cilantro guy. I love it. And the peanuts,

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Speaker 5: the medley. They mixed together like a symphony.

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Speaker 3: We were at the table last night.

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Speaker 1: I said the Christian, I said, your job is scary.

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Speaker 1: Dream Really, this would be what he would want to do.

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Speaker 5: Get fired from this show. I would want to taste

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Speaker 5: food and let's do it. Let's make your dreams come true.

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Speaker 5: Oh wow, you have a new assistant coming.

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Speaker 3: And the super is outrageous now too.

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Speaker 2: In that great it's amazing and so Chef Mike, thank

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Speaker 2: you as well for helping out with this is incredible

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Speaker 2: and so but you do more than just a food

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Speaker 2: I mean, aren't you into the design features of these

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Speaker 2: incredible restaurants. When I walk into Suker Taie Emma, just

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Speaker 2: walking to a table and eating, there's there's all sorts

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Speaker 2: of things around me.

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Speaker 3: There's a lot of innovation. Yeah, it was all innovated

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Speaker 3: right in this room.

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Speaker 4: Correct, obviously it's it's it's also a collaboration, you know

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Speaker 4: from from the design team how they use elements from

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Speaker 4: Thailand to building the restaurant scenery, I would say, uh

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Speaker 4: and and us coming in building a food and beverage

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Speaker 4: program around it. So we we do obviously decide long

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Speaker 4: term what what is our idea, where do we want

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Speaker 4: to land, who who do we cater to? And then

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Speaker 4: we we we travel and experience the various restaurants that

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Speaker 4: we can see, we identify with and and what we

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Speaker 4: can replicate. We have a great team that works diligently

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Speaker 4: on ideation as well as in our test or a bar.

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Speaker 4: So there's a lot of eating and drinking involved. Somebody's

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Speaker 4: got to do it.

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Speaker 3: That's awful. What a pathetic life you guys are living here.

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Speaker 2: But and it goes back to something a little reach

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Speaker 2: around here is something you said earlier. You look at

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Speaker 2: the family people who work on Norwegian Cruise Line ships,

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Speaker 2: and they're from all around the world. So if ever

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Speaker 2: someone from Thailand's walking by, you can say, hey, come here,

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Speaker 2: taste this is this something your grandmother used to make

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Speaker 2: for you.

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Speaker 3: I mean they can test it live on a cruise.

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Speaker 4: That is correct. We do have to be a little

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Speaker 4: bit careful. For the lack of a better term, you know,

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Speaker 4: our spice level would not be aChn to what you

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Speaker 4: would experience.

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Speaker 3: Oh no, no, that we innovate new sewage systems. Weln,

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Speaker 3: holy ship, I know absolutely well.

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Speaker 2: Look, Christen, thank you so much for being here, and

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Speaker 2: you and chef Mike, thank you. This is such a treat.

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Speaker 2: Scary is about to explode because I made him stop

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Speaker 2: eating in the middle.

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Speaker 3: And we take a break. My soup is getting calt.

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Speaker 2: I know, I'm sorry, my apologies to you and everyone listening,

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Speaker 2: But so I mean, thank you for sharing your passion

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Speaker 2: because that's obviously obviously a major part of what drives

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Speaker 2: this successful relationship you have with Norwegian.

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Speaker 4: And the great team.

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Speaker 3: Come on there, Gandhi, what Tai food is my favorite food.

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Speaker 3: I've been texting Andrew to come over here and have

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Speaker 3: a bite of it because we go get Tay food

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Speaker 3: all the time. No, he's in the Biscuit Innovation Lounge.

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Speaker 2: I know.

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Speaker 3: Soup is his favorite, so I'm trying to have him

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Speaker 3: have before and this soup is very so.

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Speaker 2: He not touching mine. All right, Christian, thank you so

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Speaker 2: much for me. Thank you, thank you absolutely. From INCL,

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Speaker 2: vice President of Coruit and Beverage Operations. We're back from

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Speaker 2: the NCL Innovation Lounge after this