I S S U E 8 | W i n t e r 2 0 1 9C R U I S E M A N A G E M E N T I N T E R N AT I O N A L A N D C M I L E I S U R E M A N A G E M E N T

INSIDEPRESIDENT’S MESSAGE ............................26ONBOARD EVENTS ..................................28CMILM HAPPENINGS ...............................30CHEF’S CORNER .......................................32FEATURED DEPARTMENT HEADS ............34

TABLE OF CONTENTS

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With a new generation of ships on the horizon and the first one already in service, we had a wonderful 2019 and are looking forward to an exciting 2020 and beyond.

This summer was very busy for all of us, those onboard our ships and in our corporate offices in Miami. The M/V VICTORY I and M/V VICTORY II (Victory Cruise Lines) operated on the East Coast and in the Great Lakes of the US most of the summer and into the fall. The M/V OCEAN DIAMOND with Iceland Pro Cruises had a strong summer season, circumnavigating Iceland and visiting Greenland.

Also, in the Arctic, were M/V OCEAN ADVENTURER with Quark Expeditions, M/V SEA SPIRIT with Poseidon Expeditions, as well as our first summer of operation onboard the M/V OCEAN ATLANTIC with Albatros Expeditions. M/V OCEAN ENDEAVOR was up north in Canada and Greenland with Adventure Canada. Due to its successful implementation last season, we added an additional “Slow Food” voyage onboard the M/V OCEAN ENDEAVOR for Adventure Canada who were pleased and have said they are increasing the voyages for next year. In September, we began our fall program in Amsterdam for Semester at Sea with the M/V WORLD ODYSSEY.

Very exciting news is the successful launch, VIP Voyage, and the inaugural Antarctica cruises onboard the brand-new M/V GREG MORTIMER with Aurora Expeditions out of Ushuaia. We are all very excited

about the new addition to our fleet as it is our first new build as operators for CMI Leisure. The ship is a beauty with excellent performance. One very welcome and exciting upgrade is the crew area onboard, as well as the crew cabins, which are well appointed including large screen televisions and bathrooms in each cabin. Kudos to the owners and all who have been involved in the building and start-up process.

What does the launch of the new GREG MORTIMER mean for us? It is the beginning of a new dawn and future growth pattern for CMI Leisure. With every innovation, we need to embrace new techniques and knowledge in order to keep up with the expectations of our clients and their guests. Continuous learning becomes reality!

There are over 40 new expedition ships on order in the next few years. The expedition segment continues to become increasingly more popular and we have been riding on that trend for some time. Most of our managed ships fall into the expedition segment and we have one of the largest market shares.

With such excitement, we must remember to stay focused on our existing clients, as well as those who will see growth with the new builds from the Infinity Class of ships, namely Aurora Expeditions and Albatros Expeditions. We hope to add a few new names to our client roster as the new ships are completed.

I am excited about the bright outlook for all of us these next few years. However,

PRESIDENT’SMESSAGE

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“If anybody asks us what we do, first we are hoteliers, and we must be proud hoteliers … we are professionals, no less than a doctor, an engineer.”

Winter 2019 NEW HORIZONS | 27

“If anybody asks us what we do, first we are hoteliers, and we must be proud hoteliers … we are professionals, no less than a doctor, an engineer.”

with the challenges ahead comes great responsibility to be ready and prepared. We will need more crew members and hope to promote from within our onboard crew for future shipboard management positions; keeping in mind that some of our current ships will still be in service for several more years in addition to the introduction of new ships, providing ample employment opportunities onboard.

We restructured our onboard organization last year, implementing new middle management positions with a focus on succession planning, i.e. the Food and Beverage Service Manager will move up to the Hotel Director position. One of our goals for next year will be to standardize our programs even further, modifying our IT systems, simplifying and becoming more accurate. We are working with MXP, our systems provider to implement their next version and have also upgraded our accounting system in our corporate office.

Our guest satisfaction scores have been on target and we have received a lot of positive comments about the excellent “hospitality attitude” demonstrated by the crew onboard our ships. Once again, I would like to take this opportunity to thank each one of you for all your hard work and support this year, making our guests and clients happy. It is a great feeling to read all the wonderful comments from our ships. Thank you for making us proud here in Miami. This is the True “Cruise Hospitality Experts” spirit.

We pride ourselves in providing each client with a customized package for their onboard guest experience. As Cruise Hospitality Experts, we have demonstrated our ability to deliver just that and will continue to do so. Preparing for growth is our motto for the next several years. We anticipate implementing at least one new ship each year for the next three years, and possibly even more. That means that we must be organized in order to

deliver the desired level of product for our clients with high guest satisfaction. We have some exciting times ahead.

We had a change of management in the Miami office this summer as Mr. Donald Cameron and Mr. Shahbaz Kazi left the Company. We restructured our organization and welcomed back Mrs. Annabelle Alvarez as the new Director of Operations Support, added our new Vice President of Finance, Mr. Laz Hernandez to our team and Mr. Tayfun Aybar took over the position of Vice President of Hotel Operations. Please join me in welcoming our new team members.

Regional influences in the culinary world is still a trend our clients and their guests are asking for. It is getting more and more demanding; many of our guests wanting greater variety and healthier options in their dining experiences. We are committed to improving our carbon footprint by removing single use plastic items such as straws, water bottles and small plastic containers, etc., in order to protect our environment, particularly our oceans, which is our home.

On December 13t, we celebrated the season with our annual Holiday party, thank you to the many involved in the planning and organization of this wonderful event. We introduced some fun new features with the addition of a Julius Meinl coffee and Padre Tequila station to showcase some of our suppliers. We want to thank them for their support and participation this year.

Thank you all for a wonderful year. Keep up the fine work!

Best regards from Miami, Happy New Year.

Dietmar

— na k u l an a n d ex e c u t i v e di r e c t o r, itc ltd.co r P o r at e ho t e l i e r o f t h e Wo r l d, 2019 > ho t e l’S ma g a z i n e

ONBOARD EVENTS

Guests & crew taking part in a dumpling creation activity.

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A new Tea Time has been launched on the M/V Greg Mortimer, by CMI Leisure Management.

Expedition Leaders taking photos and admiring the views in the

Weddell Sea, Antarctica.

Crew & expedition team members playing in the snow,

while the M/V Greg Mortimer cruises through Antarctica.

CMILM President & CEO Dietmar Wertanzl giving an Orientation Presentation to hotel crew onboard the M/V Greg Mortimer.

CMI Leisure Management President & CEO Dietmar Wertanzl with CMI Ship Management President & CEOJim Barreiro de León, and the M/V GregMortimer’s Engine crew.

An innovative new Canapes set up has been launched onboard the M/V Greg Mortimer.

M/V Greg Mortimer, boarding for its maiden voyage.

Ice Bergs passing by the M/V Greg Mortimer as it cruises towards the Antarctic Peninsula.

CMILM President & CEO with Mr. & Mrs. Mortimer.

CMILM & CMI Crew group photo onboard the Ocean Adventurer.

November 2019 | Miami, FloridaCMILM, CMI, & Sunstone Ships,enjoying CMI InternationalThanksgiving Lunch, with regionalcuisine from 26 different nationalities.

LEISURE MANAGEMENT

November 2019 | Miami, FloridaVC1 Hotel Director, Luis Marques & Traveling Corporate Controller Frank Anand attend a Corporate Management Meeting during a visit to the Miami Corporate Offices.

September 2019 | Miami, FloridaSemester At Sea Board of Directors are hosted at the Corporate Offices of CMI Leisure Management & CMI Ship Management.

CMI H A P P E N I N G S

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September 2019Victory Cruise Line renews its contract with CMI Leisure Management.

October 2019 | AntarcticaExpedition Teams & Kayakers returning

to the M/V Greg Mortimer as it sails through Antarctica.

October 2019M/V Greg Mortimer Christening

Ushuaia ArgentinaMrs. Mortimer breaks a piece of

Antarctic Ice on the hull of the new M/V Greg Mortimer, christening it

before its maiden voyage.

Group Photo on M/V Greg Mortimer CMILM President & CEO Dietmar Wertanzl

stands with the founder of Aurora Expeditions, Greg Mortimer, & M/V Greg Mortimer’s

Hotel Director Franz Wusits

October 2019 | AntarcticaM/V Greg Mortimer anchored in Antarctica.

Winter 2019 NEW HORIZONS | 31

METHOD 1. Preheat the oven 350°.

2. In a sautee pan heat the oil.

3. Add the shallot, garlic, peppers and chorizo to the pan and

sautee for 3-4 minute on low heat.

4. Deglaze with the brandy, tip the pan into the flame to flambé.

5. Add the cherry tomatoes and cook until they break down.

6. Deglaze with the white wine.

7. Add the spider crab meat, breadcrumbs, hot sauce and season

with salt and pepper.

8. Heat until warmed through.

9. Then add the butter and parsley and mix lightly.

10. Place back into the shell sprinkle with the left-over

breadcrumbs and bake until golden-brown on top in the oven.

CHEF’S CORNER

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PETER HOFLERCorporate Executive Chef

INGREDIENTS9 oz. Spider Crab meat, shell reserved

3 oz. olive oil

3 pc. garlic clove sliced

1 pc. shallot finely chopped

½ pc. red pepper small diced

1.5 oz. chorizo small diced

4 oz. white wine for deglazing

1 oz. brandy

9 oz. cherry tomatoes cut in half

1 cup of white breadcrumbs,

keep 1/3 to sprinkle on top before you bake it

1 oz. Sriracha hot sauce, to taste

2 oz. butter

¼ bunch parsley chopped

Baked Patagonian Spyder Crab

1. If you are cooking the crab yourself, place a large pan of water on to boil and add about five tablespoons of salt.

Once the crab is submerged, wait until the water returns to the boil then turn down heat. It takes about

15 minutes for a large crab.

2. Place in a bowl of in cold water not Ice water and allow the crab to cool.

3. To prepare the crab, have two bowls ready.

4. Into one bowl, pull all the legs and claws off the crab and set aside.

5. On a cutting board, turn the crab on its back and ‘pop’ the shell off from the body which is done by holding

the crab upside down with the eyes facing away from you.

6. Use your thumbs to push the shell off and the body will come away.

7. Once the body and shell are separated, clean the shell thoroughly and set aside.

8. Remove the rich brown meat from inside the shell and place in another bowl. Going back to the main body,

there are two rows of feathery ‘fingers’ - called ‘dead man’s fingers – which are the crab’s gills and must be

removed. You will notice the center of the body also contains some more brown meat. Using the handle of a

teaspoon or a crab picker, you can now work your way around the carcass, picking out all the white meat into

the bowl. For the claws and legs, you will need to use a hammer and the crab picker to go one by one.

9. Lightly crack the shells with the help of a hammer and open each part of the leg and claw and pick out the

white meat.

10. You can also use a utility scissors for this job.

11. Be careful of the translucent cartilage parts in between the joints of the legs and claws as they need to

be removed.

12. Check all the white meat for any shell, work through the bowl with your fingers, ensuring that there is nothing

sharp or any shell splinters.

If you cook the crab yourself follow these instructions:

Winter 2019 NEW HORIZONS | 33

Tayfun has spent the past 25 years at sea, a career that has seen him travel to more than 138 nations around

the world. In his time, his love for meeting new people, seeing and learning new things and traveling the

world, has never diminished. Here at CMI – Leisure Management, we welcome him, his experience and his

passion for the cruise hospitality industry and will surely benefit from it.

Lazaro is an accomplished hands-on financial executive with corporate and field level experience

supporting both start-ups and global organizations. His vast experience includes leading both regional and

international finance teams. As he progressed in his career, he has led corporate integrations, helped grow

revenue and has been effective in cost management initiatives. He worked and lived in the UK for almost

10 years and is a dual US/UK citizen. Lazaro has traveled to nearly 50 countries and is well adept

at working in a multi-cultural environment and believes this is a strong attribute of CMIL.

Annabelle is a professional who has vast experience in the cruise industry and directed complex supply

chain and logistics functions servicing multiple vessels worldwide, including systems and warehousing

operations. Prior to joining CMIL, she worked as Purchasing and Logistics Supervisor at Resorts World

Bimini, then recently as Senior Manager Cruise & Logistics to Special Projects & Support Services at

Ship Supply International.

CORPORATE DEPARTMENT HEADS

– Tayfun Aybar Vice President, Hotel Operations

– Lazaro Hernandez Vice President, Finance

– Annabelle Alvarez Director, Operations Support

F E A T U R E D

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