NEW HORIZONS Issue 10 (Summer 2021) CMILM

CRUISE MANAGEMENT INTERNATIONAL AND CMI LEISURE MANAGEMENT
ISSUE 10 | Summer 2021
FOUR PILLARS
of Cruise Hospitality Experts
GENERAL ONBOARDING
I
LEADERSHIP
II
TRAIN-THE-TRAINER
III
PERFORMANCE KPI
IV

TABLE OF
CONTENTS
INSIDE
PRESIDENT’S MESSAGE.............................19
CMILM HAPPENINGS .................................21
FEATURED DEPARTMENT HEADS ........... 23
CHEF’S CORNER........................................ 24
NEW INNOVATIONS................................. 26
26
24
21
18 | NEW HORIZONS Summer 2021

The Pathway out
of the Pandemic
PRESIDENT’S
MESSAGE
“If you want something new,
you gotta stop doing something old.”
— Peter F. Drucker
2020 and the first half of 2021 have been
challenging. The pandemic is still intense
in many countries, but there are some
positive signs in other regions. In my last
message we anticipated operation for the
2020 Antarctica season. A year has gone by
since that message. A lot has happened in
that year: lockdowns on different continents
and strict protocol issues. The world tourism
and travel business were put on hold and, in
some instances, are in the holding pattern.
The positive news is that the clouds and
wind of the hurricane are calming. We have
more vaccinations worldwide in place, and
the distribution of those will get us back on
a more “normal” track where we left off.
Here in the US (specifically in Florida), we
have made great strides, and the vaccinations
available are pushing us in the right direction.
We had to right-size our office organization
in Miami last year and hope that our loan
program from our ship owners made a
difference in the lives of our crew members
to support their families in these critical and
crucial times. Most of us worked from home
during last year. We found a new way of
communicating with virtual calls, which we
will continue to utilize after the crisis.
Time has flown since our last newsletter a year
ago. Fortunately we have the M/V OCEAN
DIAMOND currently operating Iceland
cruises and the M/V OCEAN EXPLORER
due to set-sail during the summer. Hopefully,
most of our crew will be back on board, and
we can start where we finished last year.
Most of the Fleet has been laid up in the
Canary Islands. One of the most significant
blows to the industry came from Canada
closing all their cruise ports on both the
East and West coasts, a disaster to Alaska
and the typical New England and Great
Lakes cruising areas. With the Canadian
Government’s ruling on cruises, we have not
started operating our new ship in Alaska,
M/V OCEAN VICTORY for Victory Cruise
Lines, nor the other two ships in the Great
Lakes. Additionally, Adventure Canada,
our Canadian partner, had to pause their
2021 summer season, including the M/V
OCEAN EXPLORER with her New
England and Canada itineraries.
Looking ahead, it seems that we can start
cruising again during the fourth quarter
of 2021, meaning we should have most of
our ships in Antarctica. Though nothing
is for sure, the vaccinations should make
a difference for all of us in the tourism,
hospitality, travel, and cruise industries.
Our Owners have requested that all guests
and crew members be vaccinated on our
ships to protect each other and make the
cruise environment as safe as ever.
CMILM had a significant growth plan in
place, and it looks like we will continue
with new ships coming into service this year
and the next two years. There is a starkly
increased demand for travel with everyone
wanting to go back to pre-COVID 19 times.
As for this fall, the forecast for the 2021/2022
Antarctica season will commence with; > > >
Summer 2021 NEW HORIZONS | 19

PRESIDENT’S MESSAGE
M/V SEA SPIRIT, M/V OCEAN
ATLANTIC and M/V OCEAN
ADVENTURER. We will also operate three
brand new vessels from the Infinity Series:
M/V OCEAN VICTORY for Albatros
Expeditions, OCEAN EXPLORER for
Vantage Deluxe Travel, and M/V SYLVIA
EARLE for Aurora Expeditions. We will
operate M/V OCEAN ENDEAVOR for
our new client CHIMU for the first time
and await news regarding M/V WORLD
ODYSSEY and her 2021 itinerary.
Many of us cannot wait to travel freely again,
especially cruise-lovers, and the vaccine is
a game-changer for all of us. Both smaller
and larger cruise lines are currently requiring
mandatory vaccinations. In the meantime, the
cruise industry has taken many steps to improve
safety and hygiene on board their vessels.
It appears that small luxury/expedition ships
are making an impression on the industry.
With 40 new ships on the books to be built
in the next five years, the demand for a
high-end, adventurous, and intimate cruise
experience is greater than ever.
During this transition time, we have
been working on our shoreside systems
and are happy to announce that we have
implemented Microsoft Teams for our office
and a cloud-based intranet for each ship,
making it easier for us to access important
information at our fingertips. We also
started to work on our training programs
and will implement our CMI LEISURE
MANAGEMENT ACADEMY to provide
our shore-side employees and hotel crew on
board with proper guidance and training
material to make their job easier, develop and
move up the ranks for their career navigation.
Our upcoming fall season looks to be busy,
and we are excited to start cruising again and
moving towards normalcy.
The outlook is still somewhat unclear. There
is a new term we all need to pay attention
to; VUCA, which we learned during the
pandemic as one of our leadership lessons,
which I like to share with you.
VUCA: “Volatile, Uncertain, Complex
and Ambiguous” acts as a catch-all for the
challenges of a rapidly evolving business
environment. These include the speed of
technological progress and the respective
repercussions for operations, business models
and data privacy, rapid change across the
board, dynamism, disruption, and fierce
competition. These are all against the
backdrop of high-velocity markets, flux and
a whole host of additional environmental
considerations, corporate social responsibility,
and even public health. These diverse factors
are purely examples of the myriad of issues
in which companies are entangled, adding a
general feeling of a lack of control.
Volatility: Characterized by or subject to
rapid or unexpected change, transitory.
Uncertainty: Not known beyond doubts,
not reliable, variable, indefinite, indeterminate.
Complexity: Hard to separate, analyze or solve.
Ambiguity: Capable of being understood in
two or more possible senses, obscure, indistinct.
As the breakdown demonstrates, VUCA is
more than just a catchy phrase or acronym
with which to feather your bow. Instead,
it speaks to a mindset of awareness and
agility. It describes the challenges of the
workplace, the markets, and the world at
large. In doing so, it highlights the need
for cognitive flexibility, inclusivity, and
both computational and lateral thinking in
leadership.
That said, we look forward to welcoming and
seeing you all back on board.
Dietmar
20 | NEW HORIZONS Summer 2021

LEISURE
MANAGEMENT
CMIHAPPENINGS
We are working to roll out our
ACADEMY PROGRAM
FOUR PILLARS
of Cruise Hospitality Experts
GENERAL ONBOARDING
I
LEADERSHIP
II
TRAIN-THE-TRAINER
III
PERFORMANCE KPI
IV
• ACADEMY MISSION STATEMENT •
Create one of the leading innovative and respected crew training academy which ignites
an alignment between “inspired team engagement” and “passion for performance”, contributing
to being recognized as one of the most human-centered Cruise Hospitality Experts in the cruise
industry. Create an environment where Respect, Passion, Performance, Commitment, Excellence,
Emotion, contribute to creating an inspiring culture and value system promoting
professional and personal achievement to be an Employer of Choice.
Summer 2021 NEW HORIZONS | 21

CMI LEISURE MANAGEMENT
HAPPENINGS
Save The Waves Program
Sustainable Seafood
THE GOAL – To keep our Oceans clean and as unpolluted as possible.
THE HOW - To reduce chemicals released into the ocean and reduce
the energy used to wash items, we are reducing the washing of towels
and bed linens onboard our ships, which can take approximately 15
liters of water for every set of towels. We are providing each cabin with
signage in the bathroom indicating that in an effort to save our oceans,
please hang wet towels and only leave the dirty towels on the floor,
which will be washed.
Although our laundry chemicals are biodegradable,
the less we emit into the ocean the better.
Sustainable seafood is seafood either caught
or farmed in ways that consider the long-term
vitality of harvested species, the well-being
of the oceans, as well as the livelihood of
fisheries-dependent communities. It was first
promoted through the sustainable seafood
movement which began in the 1990s.
CMI Leisure uses MSC (Marine Stewardship
Council) as the basis for our sustainable
program ensuring that we only purchase species
which are MSC approved as sustainable.
22 | NEW HORIZONS Summer 2021

F E A T U R E D
CORPORATE DEPARTMENT HEADS
– Angel Mendez
Accounting Manager
Angel is an accomplished accountant and finance professional holding a
bachelor’s in accounting, an MBA and Accounting master’s degrees. With
more than fifteen years of experience in the accounting and finance area
at corporate level and multinational environments, he has held job positions such as Auditor Junior,
Accounting manager, and Senior Financial Accountant.
His extensive career and experience include regional and international accounting frames such as IFRS
and US GAAP. As he progressed in his career, he led Enterprise Resources Planning and Business Planning
Consolidation implementation processes, with excellent SAP and Excel skills. He worked and lived in
Spain for almost 10 years and is dual US/Spanish citizen. Well adapted to multicultural environments with
strong beliefs in teamwork which could be key asset for CMI Leisure.
Before joining CMI Leisure, Angel served as International Senior Accountant for Telecom Sparkle Italia.
He was directly involved in the implementation of IFRS16 and leading all capital expenditure’s activity for
ten companies in Latin America and USA (Miami). Angel also has dilated experience in full accounting
and migration processes, forex currency accounting, issuance of financial statements and BPC reporting.
Earlier in his career he also worked at Telefonica, S.A.
– Limaris Hernandez
AP Specialist
Limaris joined the CMI – Leisure Management team in January 2021. She
obtained her Bachelor of Business Administration in Accounting from the
University of Puerto Rico and spent 25 years in the accounting field, mostly
in the hospitality and construction industries as an Accounts Payable Clerk.
Limaris cites road trips and travel as her primary hobbies and has traveled most of Central and South
America. She is bi-lingual in English and Spanish and has been a Miami resident for over 11 years.
Limari’s skills in Accounts Payable will be an asset to our Finance Department, and the CMILM
Management Team.
Summer 2021 NEW HORIZONS | 23

CHEF’S
CORNER
PETER HOFLER
Corporate Executive Chef
Brennivin- marinated
Icelandic Salmon
24 | NEW HORIZONS Summer 2021

INGREDIENTS (Serves 12)
Gravlax:
3.5 lbs. Salmon Filet Skin on
4.5 oz. Salt
7 oz. Sugar
2 oz. Black Pepper Corn Crushed
3 oz. Dill chopped
8 pc. Juniper Berries crushed
2 oz. Brennivin
METHOD
1. Mix the sugar, salt, crushed pepper corns, dill, and crushed juniper berries
2. Make a few cuts on the skin side of the salmon filet, so the marinade will
penetrate from below
3. Sprinkle 1/3rd of the salt-sugar mixture on the bottom of a hotel pan
4. Lay the salmon filet skin side down on top of salt-sugar mixture
5. Sprinkle the rest of the salt-sugar mixture on top of the salmon filet
6. Drizzle the Brennivin the salmon
7. Cover with plastic and place a weighted board on top of the salmon filet
and place in the fridge
7. After 12 hours turn the salmon over so the skin side is up and marinate for
another 12 hours
8. Check salmon filet and turn over again especially if the filet is thick
9. Marinate for another 6-10 hours
10. When finish marinating wash the salmon under cold running water,plot dry
with paper towels and wrap in plastic
11. Serve with Sour Cream, or Crème Fraiche some Capers and diced or
pickled onions
Honey Mustard Sauce
INGREDIENTS
9 oz. Dijon mustard
3 oz. Honey
1 oz. Vinegar
3 oz. Extra Virgin olive oil
½ bunch Fresh Dill, finely chopped
Ground Black Pepper
METHOD
In a small bowl add mustard,
honey, and vinegar and slowly
whisk in olive oil. Add the
chopped dill and a dash of
black pepper. Mix well.
Summer 2021 NEW HORIZONS | 25

NEW INNOVATIONS
Icelandic
Regional Dishes
HALLGERDA LANGBROK KIOTSUPA – Lamb Soup
Lamb & Vegetable Soup
Rutabaga, Carrots, Potatoes, Rolled Oats, Cabbage
FISKISUPA – Fish Soup
Seafood Soup
Cod, Shrimp, Mussels, Celery, Leek, Tomato, Fennel, Sherry, White Wine
PORSKUR – Cod
Potato crusted Cod
Turnip & Carrot Mousseline, Chive Sauce, Herb Salad
BLEIKKA – Arctic Char
Pan seared Arctic Char
Broccoli Royal, Parsley Potatoes, Trout Caviar, Noisette-Caper Smor
SIAVARETTA PANNA – Seafood Pan
Grindavik Seafood Mixed Grill
Scallops, Shrimp, Cod, Blue Mussels, Smoked Pork Belly,
Vegetable Rice Pilaf, Roasted Garlic Butter
SALTADUR PORSKHNAKKI – Salt Cod (Bacalau)
Grilled Salt Cod
Braised Leek, New Potatoes, Dill Sauce, Shrimp & Caper Relish
HUSAVIK – Northern Lamb
Roast Shoulder of Lamb
Hasselbeck Potatoes, Braised Red Cabbage, Roasted Onions, Lamb Jus
PONNONKUKUR – Pancakes for Dessert
Icelandic Pan Cake
Skyr, Blueberries, Honey Emulsion
MONDLUKAKA – Almond Cake
Almond Cake
Berry Coulis, Vanilla Ice Cream
SKYR – Yogurt
Skyr & White Chocolate Crème Brulee
Heart healthy menu option, prepared with low sodium & low fat.
Vegetarian menu options may contain nuts or dairy products.
Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase
your risk of food borne illness, especially if you have certain medical conditions.
26 | NEW HORIZONS Summer 2021

Bar Menu
ALBATROS
EXPEDITIONS
NORDIC TEATIME EATS
Danish VaniljeKranse
Selma Bun
Classic Open Face
Danish Sandwich's
NORDIC TEATIME UNIFORMS
Summer 2021 NEW HORIZONS | 27

NEW INNOVATIONS
28 | NEW HORIZONS Summer 2021
Sommeliers Private Reserve
WINE SELECTION
Dear Guest, our goal is to surprise and delight you with our food and beverage services onboard.
We aim to offer you good quality house wines that are part of our inclusive wine service during dinners.
However, as a wine lover, we understand that some guests value distinct wines, or that there are special
moments that ask for a special wine to enjoy. Therefore, we are also offering a special collection
of wines that has been carefully selected. We recommend these wines personally and,
we are offering them to you to enjoy at prices below those of regular restaurants.
Champagne
CRISTAL, BRUT, REIMS
Yellow appearance with burnished gold reflections.
Intense nose of white flowers, citrus and red berries.
RUINART ROSÉ, “DOM RUINART,” REIMS, BRUT
Is a brilliant orange-yellow rose petal color with a very fine,
profuse and sustained mousse.
White Wines
FRANCE
Domaine Latour-Giraud Meursault Genevrieres 1er Cru
Alluring scents of peach, lemon, mandarin orange and smoky oak, plus a whiff of
almond flower. Puligny-Montrachet 1er Cru Les Folatieres Oliver Leflaive A lean,
tensile white, this is saturated with lime blossom, nut oil, lemon and apple flavors.
ITALY
Ornellia Poggio Alle Gazze
Offers beautiful Meyer lemon, green herbs, honeyed minerality,
and just a hint of tropical fruit.
Angelo Gaja, Rossi-Bass Langhe DOP
Golden yellow with a fine perfume of citrus fruits and
flowers with a hint of honey.
AUSTRALIA
Grosset Polish Hill Riesling Clare Valley
Mouth-puckering with a hint of lemon pith and shaley minerality.
NEW ZEALAND
Cloudy Bay, Sauvignon Blanc
An elegant, concentrated palate reveals ripe,
juicy stone fruit and lemongrass.
USA
DUMOL Wester Reach Chardonnay Russian River Valley
The palate is full of energy and vigor with clear-cut
fruit intensity and savory character.
Realm Cellars Fidelio Sauvignon Blanc Napa Valley
Expansive on the palate, wonderfully complex, a beautifully
structured and concentrated white.
AUSTRIA
Pichler-Krutzler Gruner Veltliner Kellerberg
Almost soft notes of apricot and yellow plum to a stony,
poised and statuesque background.
Tement Sauvignon Blanc, Zieregg
Notes of white fruit, citrus fruit, slightly spicy, very mineral,
wonderfully integrated acidity.
If you have any questions,
please ask our friendly bar staff.
Enjoy!
Sweet Wines
FRANCE
Chateau Coutet
Offers a bright inner core of honeysuckle, pineapple,
star fruit and white peach flavors.
AUSTRIA
Kracher Trockenbeeren Auslese No. 6 Grande Cuvee
Terrific flavors of apricot, hazelnut, butter and vanilla
pick up a smoky element on the finish.
Red Wines
FRANCE
Chateau Hosanna
Very deep thread of dark plums, black stones and dark
cocoa powder, running from nose to palate.
Jean Grivot Clos de Vougeot Grand Cru
The palate is rich with ripe fruit and medium weight
with bright acidity and fine tannins.
ITALY
Tignanello Antinori
Ripe cherry flavors buoyed by acidity and laced
with notes of tobacco, anise and damp earth.
Angelo Gaja,Barbaresco DOP
Full body, structured, round tannins, pretty acidity
and a mouth-watering finish.
SPAIN
Vega Sicilia Unico
Floral and spice aromas, deepening on the palate,
with plum, fig paste and loamy earth flavors.
AUSTRALIA
Penfolds Bin 389
Powerful yet silky, super long and smooth,
building to an exceptionally tidy finish.
SAMPLE
NEW ZEALAND
Dog Point, Pinot Noir
Ripe spectrum of flavors leads by dark stone fruit
and evident spice aromas.
Ata Ranngi, Pinot Noir
Succulent and generous on the palate yet supple,
sinewy, long and fine.
USA
Duckhorn Merlot Three Palms
Aromas of huckleberry, plum, Bing cherry, cinnamon and
rose petals are underscored by hints of cocoa.
Caymus Vineyard “Special Selection”
A blackberry hue, with scents of rich leather, cooked caramel,
berries and forest floor.
ARGENTINA & CHILE
Nicolas Catena Zapata
Delicate aromas of black cherry and licorice, it is enlivened
by minerals, violet, spice, and herbs.
Casa Lapostolle Clos Apalta
Subtle complexity on the nose with currant, berry,
fresh herb and wet earth aromas.