At Sea
In order for an expedition to work out successfully, aside from weather, availability of wildlife, and other uncontrollable elements, there have to be certain things that work all the time on an expedition vessel.
The ship should be strong, stout, and maneuverable; able to get to places of interest in comfort and then be able to get close enough to the action that long Zodiac rides are not needed in bad weather. The crew should be well trained and ready for action at a moment’s notice, because plans could change suddenly on an expedition vessel. The officers must be sure of their vessel, its crew, and themselves. They make many of the important decisions and show leadership to all those around them. The natural history staff must be knowledgeable, able to communicate that knowledge, and also be friendly while discussing question or topics with those on the expedition. All these ingredients make for an excellent expedition, but there is one aspect that, when done well, gets little attention, but when done badly gets a lot of complaints. The food! The galley aboard National Geographic Explorer is in a word, amazing. The ability to create almost 750 meals a day (that is all crew, officers, staff, and guests on board times three) is expected, the ability to create those meals and have everyone enjoy them is extraordinary.
There are many eating opportunities on board the ship, Stina Hansson and her galley staff continually make creations that are nourishing, tasteful, and welcome. Many topics are discussed on board an expedition vessel. The food served on board National Geographic Explorer is one that gets a lot of time and positive remarks.
