All language subtitles for M.M.E.A.S01E02.Dishing Up Dreams [eng]

Previously
on Maritime Masters...

So lovely to have you
onboard.

It's always great
to start a new journey.

Starting
in San Diego,

we're beginning our journey

down to Antarctica.

Jacques Cousteau Island.

The hurricane is definitely
getting bigger.

We don't wanna go
near it.

No matter how much
the hurricane may build,

we want to stay
Well Clear.

We're gonna
prep this up now.

What you're going to
see today,

nobody has ever seen it here.

Internal pressure 10.

Onboard.

It's day ten.

Scenic Eclipse
is sailing south

down the coast of
central America.

On the bridge,

navigation officer Georgina

is leading the nightly watch.

I stand a navigational watch.

So, I'm on the bridge

making sure that the ship
gets from A to B safely,

and that we don't hit
anything on the way.

We're heading to
Puerto Quetzal in Guatemala

for 7 o'clock pilot
tomorrow morning

and that will be
alongside by eight o'clock.

The nightly watch
on Scenic Eclipse

is made up
of a team of two,

with an officer
and a spotter.

I like that we--
planning side of it,

that, and problem solving,

trying to work out
how we can get to places.

I quite like the mathematical
aspect as well.

It's been a very nice,
quiet watch tonight.

So, weather is very nice.

What to do, this beacon?

Say, Sunny,
we've got a torque
on the radar.

It's quite small,
it's about 4.6, probably,

and about four miles
of the mainland.

Looks like it's going to
cross our truck,

um, quite close.

Incoming one,
you can see the blue,
here is the trail

behind it
where it's going,

and then the green is
the tracking aid

that we're using
to keep an eye on it.

So we'll monitor
and look out for it,

and then we'll look
at taking action

if it's going to be
a collision risk.

With some quick
mathematics,

Georgina is able to update
the route of Scenic Eclipse
in real time

to position them Well Clear
of the small fishing boat.

Sunny, it looks like
it's gonna pass
well eastern of us,

so, should be Well Clear.

- How are you Georgina.
- -Good, thank you, how are you?

It's 8:00 p.m.

Georgina heads off
to get some rest

before her next
night-watch shift
starting at 4:00 a.m.

At the Scenic
lounge bar on deck three,

guests Roy and Betsy
from California

are just beginning
their night.

Little do they know,

but Jason,
Scenic Eclipse's Expedition
Operations Director,

has a surprise
for them.

I was speaking to
one of our guests, Roy.

He was explaining
they had their honeymoon
dozens of years ago

in Costa Rica,

and they hiked
a volcano.

Uh, hey Jason,
how are ya?

Good, how are you?

- Hi!
- Hey, Betsy.

I heard

how much you guys
love to hike.

And so I made
special arrangements

for us to go privately
at the volcano.

- You didn't.
- What?

- On he hike, yeah.
- -You're taking us to a private hike?

-Oh my God.
-If you'll allow me.

- I would love it.
- Okay.

That is so sweet.

- I will see you at 7:05.
- -All right.

-This is so fantastic.
-Thank you.

-I'll see you
in the morning.
-I'm so excited.

Thank you so much, Jason.

-No, my pleasure.
-Appreciate it.

- All right, here we go.
- That's--

We'll see you
tomorrow.

Scenic Eclipse
is sailing towards
Puerto Quetzal in Guatemala.

Navigation officer Georgina

is two hours
in to her watch,

and she's discovered
a slight problem.

How is everything, Georgina?

-Uh, yes, in control.
-Everything good?

I mean, we're gonna have
one power thrust this morning.

-Okay.
-Uh, we've got the control
issues again

on power thruster one.

-And--
-Okay, call the starboard one.

-Yeah, honestly, it's been a--
-Okay, I'll double check this.

-Okay.
-I'm gonna look,
he's not going down to look,

it's a bit off.

At least we have one,
we have enough,

-at least for now.
-Yes.

We have two
bow thrusters o-on
the Scenic Eclipse,

and they are
extremely powerful.

Basically, we don't need to,
uh,

90% of the time,
we just need one.

But in some of, uh,
operations,

and particularly
in polar regions,

it's a place where
there is a lot of wind.

And when we are
in Antarctica,

and we position the ship
between the ice

we need the second one
to work perfectly.

Specially
engineered for
remote polar regions,

Scenic Eclipse is fitted
with multiple
redundancy systems

to maximize the safety
of guests and crew
at all times

known as the "Safe Return
to Port System".

In case of an emergency
in either of the engine rooms,

the ship is designed
to be able to
operate smoothly

with only 50% of
it's electrical generation
capacity.

The captain can immediately
cut off the affected
engine room

from the switchboard

and continue to have
enough power
for the propulsion system

and hotel consumer goods,
like lights and bathrooms.

-Hello, Captain.
-Senor. How are you?

-I'm good.
-Yes...

It's incredible,
do you see the volcano,

everything on the top
of it, yeah.

You can see the smoke
uh, just coming out.

Jason?

Do you know which ones
are the volcanos here?

Are they-- is it one of the
ones that you're going to
discover today?

Yeah.

Those clouds that you see
on the peaks

that's actually called
the "cloud forest".

And that's where you find
a lot of the monkeys
and other wildlife.

So, I'm really excited, yeah.

The Pacaya volcano,

south of Guatemala city,

is one of the most active
volcanos in all of
central America

with mild eruptions
almost everyday
for the past 50 years,

and over 8,300 feet
over sea level.

Jason is leading guests
Roy and Betsy

on a private hike
to the crater.

We are hiking a volcano...

-Uh-huh.
-...in Guatemala.

I've wanted to hike
a volcano forever,

and this is, uh,
we did once, actually

-when uh, we are on
our honeymoon in Costa Rica.
-We were on our honeymoon.

About, you know,
24 years ago.

And now we're doing
it again.

It's good, situated here.

It's good.

- Okay, here we go.
- After you.

- Here, honey, I'll-I'll hold your hand.
- -Okay.

I've never been
to Guatemala before,

and that's the exciting part
for me,

is being somewhere new
I haven't been to

and exploring right
in to the mountains,

which is actually, you know,
for me, my backyard.

A little fun fact,

is, in nature,

- the pine needles...
- Mmm-hmm.

...from the pine trees,
from the coniferous,

is the highest richness
of Vitamin C you can get.

-Is that right?
-Look, this is my
Bear Grylls team,

and-and you are
my Bear Grylls.

- I don't know if I'd survive like he would, but...
- -Nah.

It's just the little tricks.

I'd be more in to
the wild.

I'd be that guy.

I'll be that guy.

And we have
rest steps if you need them.

Okay.

Helps keep your,

- um, breathing down.
- Yeah.

It's a grub.

- It's a grub?
- Yeah.

-Yeah, it's good proteins.
-It's--

-Oh, he's so sweet.
-Yeah, he's just--

in his defensive mode,
but you know,

- he's so big now.
- -And if you're starving,

you could eat that, huh?

What do they say,
it tastes like chicken.

- Yeah, that's what they say about everything...
- -Right.

- ...and I, I've never believed it.
- -Exactly.

- Let's go put him back with his buddy.
- -All right.

-Wow.
-Something I learned.

Wow, you're the
mountain man.

It's tough going,

and the risk of losing
one's footing
is ever present.

- I told you--
- Hold on a second.

Betsy slips.

Sorry, I was...

The top
of the volcano is in sight.

The route is getting harder.

What's with the stick?

Uh, it's very,
um, long.

What're you doing?

Oh, thank you
so much.

Thank you.

Thank you.

- It's all right...
- Thank you so much...

- Yeah, little rubbery.
- Whew.

- Yeah.
- Last steps.

- Oh.
- -Oops, careful, come over here.

Okay, flat, this is good.

Oh, good.

- Careful, careful...
- Oh, careful.

We're on the top.

Wow!

Oh my God.

This is fabulous.

- Wow!
- Look at this.

It was difficult.

-But absolutely worth
every moment.
-W-- Yeah.

There's another group
over there

-who came on,
one horseback.
-Oh.

Big deal.

We climbed this sucker,
we did it.

I'm a little shocked
that you did it so well.

- Me?
- Yeah.

- Ha!
- The only time she fell--

The only time she fell
was when I went to pull her
to help her.

Then I pulled her
off her footing.

That was like, not a,
not a good move.

For me,
I just don't get out guiding

as much as I used to
anymore.

And, so when I have
these opportunities,

to be out there
with our guests,

no matter what environments
it's in,

I can see it
through their eyes,

and that truly

is what gives me
the energy

and the love and desire

of what I still do.

Scenic Eclipse
has arrived at the port
of Acajutla

in El Salvador.

And while guests are treated
to a flying-seeing tour
over the coast,

inventory manager Orville
is working hard to eliminate
food wastage.

My stock keeper
just updated me

that we still have
a lot of bananas
in our storage,

and we're expecting
another delivery
in Costa Rica.

So, we still have
one, two,

three, four, five, six.

And the top.

- We have six.
- ...can be

on the bananas?

We still have
a few more days

till we get our
next loading.

So, uh, at least we can

maybe advise the chef

that we are a little bit
heavy on it.

It will not go to waste.

Good morning, hi, Jed,
How are you?

- Hey, good, how are you?
- Hello, Chef.

I was in the fridge

and I saw there are still
five more cases of banana.

You think you can
make up for something,
this

so we can use it up
before the end of the cruise?

Yeah,
I'll figure something out.

Thank you.

It now falls
to Jed

to find a creative solution.

And as always
on Scenic Eclipse,

the best place to look

is the nearest port.

With volcanic and unique
rainforest soil,

El Salvador is home
to rare cacao plants

that offer a delicious taste
of chocolate.

Jed joins guests
on an expedition

to a local organic
cacao farm.

This is a
well-known place

for uh, plantation
of cacao.

So, right now,
we're hoping to get

a nice quality of cacao.

The good thing
about being in a cacao farm

is that you can pick

any cacao when it's ripe.

We will collect it,

like this.

-You have to try it, please.
-Okay, sure.

- No, there's a sour-y taste...
- -It tastes like, like--

-Mmm-hmm.
-...on it.

And a bit of creamy.

Mmm-hmm,
that's the flavor
that we're looking for.

When you try
these cacao,

uh, you will feel
this citric flavor
at the end.

That's what makes it special.

Not just the flavor
of a chocolate,

but the citric,
the sweetness,

almost like, floral flavors

that the tree has.

I'm going to use it
as a, like,

- chocolate banana dessert as well, so...
- -Ah, perfect.

-It goes, just perfect, yeah.
-It will be nice.

When
a top chef comes

to our farm,

and sees the quality
of our products,

and understands
the complexity

of what we're doing,

it's always a-a great thing
to happen.

Back on
Scenic Eclipse,

Captain Erwan is meeting
with the Discovery team

to prepare
for their journey

through the Chilean Fjords
and beyond,

to Antarctica.

With the team expanding,

it's a chance to meet
some new members.

Guys, let's have a,
let's sit over there.

Okay.

So, the idea,
what we wanted to do

is just to go through
what's ahead of us

particularly in-in Chile.

Because, uh, I've been there

three years ago.

Uh, we have experienced
already

uh, some of these places

uh, with the Scenic Eclipse.

You'll have a mix,

a very big mix of-of tours,

particularly in-in Chile,

uh, when you start with, uh,

Valparaiso, Puerto Montt,
Castro,

uh, tours.

And then after that,

you have discovery days

with zodiacs,

and then you have again

tour in Puntarenas.

So full speed to uh,
Puerto regions,

we do one hour
the clearance,

and then we head
straight to, uh,

Ushuaia, so we have time to,

do all the, uh, operations
before the next day,

which is the...

start for Antarctica.

Uh, tell me
if you want to add anything

on these ones.

No, that's-that's it.

Glacier, icebergs,

I'll be aware
of the ice, and...

but, if we are gonna drop,
we wanna get away

-from that silt
and sediment, so...
-Yeah.

Makes sense
to be away from anything.

At the end
of this voyage,

Danny will be heading home.

We wanna make sure
there's a smooth transition

when Boris takes over
starting next voyage,

he's in the loop
on everything.

My name's Boris Wyse,

I am part of
the Discovery team,

and will be

the Discovery leader
starting in two days.

Each day as we go south

we get more and more
opportunity
to get the zodiacs out.

Cruising, icebergs,
glaciers,

that's a great push
in to the Antarctic.

There's some new
team members coming onboard,

so we can do
some training.

So, definitely evolutions,
as we head south,
for the team.

-Fantastic.
-Exciting, huh?

Let's go back.

Guests are arriving
for dinner
at Elements restaurant,

where Jed's
banana and cacao creation
is on the menu.

Tonight is the night
that I'm going to serve
this cacao and banana

chocolate tart in Elements.

I cannot wait to see
how it goes.

I hope they enjoy it.

Four banana tart.

Elements, pick up.

I have three more orders
for the banana tart.

Elements, pick up.

So, tell me what's
in your...

-Yes, Chef. Oh, great.
-I wanna taste
your banana tart.

Here you go, Chef.

Local bananas,
local cacao,

-in El Salvador.
-Yes, Chef.

Thank for the idea
I love it.

- And the guests love it, too, huh?
- -I know, Chef.

- Good job.
- Thank you, Chef.

Well,
it's always good,

really good to hear
that he appreciates it,

because, uh,
that's what we're
trying to do,

like, to satisfy him
in our job

because he's the one
who is like,
our role model here.

Chef Tom
is responsible

for overseeing the quality
of all food and drinks
on the ship.

He's taking a break
from the kitchen

to challenge bartender Brendon

to elevate their on-board
cocktail menu.

Good afternoon.

-Tom, how're you doing?
-Good, man, and you?

Very good.

Should we do
some new cocktails?

- Yeah.
- We can play around with a few things.

-Yeah? Surprise me.
-Hmm.

I got it.
I got a few ideas.

You look confident.

-Have to be, no?
-Is it fancy?

It's gonna be fun,
it's gonna be fun.

So, I'm gonna use
a little fresh basil,

tomato water,

vodka is my base,
balsamic spray.

So the guests can say
they have some vegetables.

Still keeping healthy.

Looks fancy.

This is uh,
what I'm talking about.

This is liquid food.
This is the next level
of cocktails.

They're gonna talk about it.

- Let's make the next cocktail.
- Yeah.

I'm using a 14 year old...
rum...

with about a quarter ounce...

cherry liqueur,
lime juice...

- Watching very intently.
- -It's nice.

- Now you're gonna smoke it?
- Smoke it.

- How do you call it?
- Got milk.

-Have you served it in a,
a stainless steel mug?
-Right.

It's kicking.
When we have washing,

we should serve it there,
then we don't waste
too much glasses.

Never break it.

-It's very tasty.
Good job.
-Thank you.

I think Chef Tom
enjoyed the drinks.

I think the guests really
will enjoy our drinks.

But let's wait and see.

- Any way you feel.
- I'll try to look elegant.

I liked it, because
I don't like something
that's too sweet.

- Very nice job, interesting.
- Yeah.

-It's a different concept.
-Yeah.

2:30 a.m.

Scenic Eclipse is outside
the coast of Puntarenas
in Costa Rica.

The strong tidal
waters here

mean the local pilot
has a delicate task

to navigate the ship
to shore.

Captain, morning.

Here we go.

I was standing here
because there is um,

there is a lot of current

that is just completely
a beam here.

Plus, this wind, it is
coming from the Pacific.

And we can, you can see
the premises

is, adds a little bit
of pressure.

-And, it's out?
That's why the--
-Now it's out.

Four hours, four
or five hours, I have to do--

Scenic Eclipse
is in a bad position
against the port.

The lines must be removed
before they snap.

We got some...out there
and we need to shift it later.

Can you pick it up?

Uh...

Can you shift
that spring down

'cause we're coming
2-0-2-0 stat.

We uh, we didn't like
the way

the lines would be
in sail, so,

we removed the lines
so they are well-balanced

between the stern
and the spring.

So the line is-is
long enough.

If it's too short,
it's going to break
with the weight.

Now, we have to stay
nicely alongside all this,
move light.

-Which is not the--
-The real challenge
starts there.

Uh, so the stronger current
will be around
8 o'clock this morning.

So that's the perfect time
for us to check

what is the, uh,
the pressure of the ship
and the lines.

Uh, because it will be
like this-- it will be
the worst time of the day.

As the tide
comes in,

guests disembark,

along with
Discovery leader Danny,
and inventory manager Orville,

who are homeward bound.

But arriving, is the ship's
new cruise director,

who will replace Amy.

I'm really excited
to join Scenic as
a cruise director.

It's a new job for me
and a new title.

I feel like the challenge
that is in the role
is, uh, my age.

I'm quite young
so it's uh, difficult
to try

and make--
Get some people to respect me.

Also, there's a lot
of hosting,
a lot of socializing.

And just commanding
an audience as well,
which is all a challenge,

but I think I'm more
than capable of doing.

-Hi, nice to meet you!
-Lovely to meet you.

-Welcome aboard, my lovely.
How are you?
-Oh, thank you very much.

I'm good. Tired,
but other than that,
actually-- Hello, nice--

-So this is the lounge.
-Amazing.

This is where a lot
of your kind of performing's
gonna be.

-Hi, welcome aboard.
-Thank you very much.

-Hi, Josh, nice to meet you.
-Hello, lovely to meet you.

We've got our heli
and sub gang.

Hello!
Lovely to meet you.

And this is your theater!

-Most things are in here.
-Yep.

So, like, briefings.
You've got your shows.

-Uh-huh.
-Your solo cabarets.

Everything, really.
So, it's your time
to take over.

-Thank you.
-But welcome aboard--
Whoops.

-Thank you very much.
-Mmm.

-Good luck.
You'll be great.
-See you later.

-You'll be great.
-Thank you.

I'm feeling
nervous for him,

but he's in for an amazing--
An amazing journey.

From Costa Rica,

Scenic Eclipse has continued
its journey south

to reach the port
of Valparaiso in Chile,

where the crew are preparing
to embark new passengers

for a journey
through the Chilean fjords.

Tonight, when we sail
out of, uh, the port,

we expect up to 6-meter waves.

That's tall.

Right now, we have loading,
which is local.

So it's a bit tricky.
It's always a run
against the time.

Tide goes up and down
like crazy.

All hands on the floor,
so I'm trying to help as well.

6 meters is a bit
of a heavy one, to be honest.

At 40... 40 knots wind...

At guest services,

new cruise director Josh
is preparing for his first
guest embarkation.

-How you doing, all right?
-Hello. Yeah, all good.
How are you?

Yeah, not too bad.
Ready for embark?

Yeah, it's exciting.

You'll see,
down on the front,
on the gangway...

-Yeah.
-You'll have all
of the bar staff lined up.

-Okay.
-All the butlers have all
their sort of, like, gloves on

-and they're all ready.
-Great.

And then, basically, we just
gotta be the first two faces
there, like, with a smile

-and...
-Yeah.

-...welcoming.
-Yeah.

Um, and then we just
send them through
to guest services.

-Amazing.
-And they get a nice glass
of champagne.

- It's all right for some, isn't it?
- Yeah.

-Let's go.
-We'll go and do this!

Amy gave me
the best advice.

She always told me
to just stay confident
and just be yourself.

Because guests can really see
when you're not,

and when you're trying
to be something
that you're not.

Hello!

Good afternoon,
welcome on board!

Come on through.

-Welcome on board, everybody.
-Good afternoon.

- Come on in.
- We're here!

- You've made it!
- Welcome and welcome.

Good afternoon, sir.
How are you doing?

- Welcome on board.
- Welcome, welcome.

Boarding the ship
for the first time
this cruise season

is Captain James Griffiths,

vice president
of marine operations,

who will conduct
the yearly polar audit,

making sure the ship
is ready for Antarctica.

- Hello.
- Hello, how are you?

-James, nice to meet you.
-Josh.
I'm the cruise director.

-Natalie, assistant
cruise director.
-Nice to meet you both.

- I'm gonna go to the bridge.
Nice to see you.
-Excellent.

That was Captain James.

That's right, yes.
So he was original captain
on the inaugural sailing.

-Ah...
-And now he's vice president
of marine operations.

-So--
-So he's--

-Kind of a big deal.
-Little bit of a big deal.

Great job.
No, I think you really smashed it.

No, I think we did
really, really well.
I think people are happy.

Well, they're all in,
and they've got a glass
of champagne, so...

-So that's done.
-Good job. Well done.

Good job.
All right, well done.

This is the voyage
briefing for SC-122, 1030.

Um, for the Chilean fjords
and Cape Horn.

So the first leg,
Valparaiso to Puerto Montt.

So, as I said before,
estimated time to departure
tonight will be 1800.

We're then looking
at three nights at sea.

As everybody is aware,
we're looking at some bad
weather for this first leg.

So, if you approach
to Puerto Montt,

you're starting to get
into the fjords.

Captain Rado Novosel.

Captain Erwan
has left the ship to spend
time with his family

and will return
before the start
of the Antarctic leg.

Meanwhile, a new face
has come aboard
to take charge of the bridge.

And the weather is already
not in his favor.

My name is Radomir Novosel.
I'm from Croatia.

I live in Rijeka,
north part of Croatia.

I was born on the islands,

so my life was naturally
connected to the sea.

I really believe in teamwork.

Honestly, it's not the phrase.
I really believe that
everybody will give the best

when they work in a very
comfortable environment.

And I try to develop respect
between each other.

It's almost time
to leave Valparaiso.

But there's an urgent
message for Captain Rado
from the port authority.

I think they're pilots.

-I think they're pilots.
-Yeah, yeah. Pilots--

Mmm-hmm.

So there is no way
that I leave?

Because I feel quite
comfortable to leave.
I do have a powerful ship.

You have a tug on standby,
so I'm pretty sure we can go

safely out of here.

I will try to speak with agent
to see what he has to say.

Of course, I do respect
the rules of the port.
I cannot go against.

Please, have a seat.
Have a coffee.

- No, no, Captain...
- -No, Captain, we...

- You'll go there.
- You don't wanna stay.

You don't wanna
stay. You don't like our ship.

- Thank you, Captain.
- Okay.

The pilots are not willing
to take the ship out
'cause of the strong wind.

I'm pretty comfortable
that I can go out safely
with this ship.

It's a very powerful ship.

They said around 9 o'clock,
they will reassess.

Nothing I can do about.

Because of the weather.

Good evening,
ladies and gentlemen.

This is the captain,
again, from the bridge.

Unfortunately,
due to the strong wind
for now, port is closed,

and I'm not allowed
to depart the port
of Valparaiso.

Looking at the forecast,
we are expecting, uh, wind
to start dropping down

in couple of hours, and then
we will do another assessment
with the pilots.

I will, uh, come back later
with another update.

And they knew it, you know.
In the morning,
when we came, they said

they knew it, that the wind
is going to be like that.

With the time
for departure delayed,

cruise director Josh
has come up
with a quick solution

to keep guests entertained.

Tomorrow's Halloween party
is now happening tonight.

There's a lot to do.

-I know.
-The guests are gonna
enjoy it.

We can try and make it
as spooky as possible
and have a good night.

Look, that's so good.

What I love is...
nothing's changing.

Like, okay,
I've done something.

I don't know if I'm reading
it upside down.

Like, if you can help me
get, like, a dark eye.

Just dab it.

- Dab?
- Yeah.

In the galley,
chef Tom and pastry chef
Jed need to work fast

to bring some
spooky desserts to life.

All right, Mr. Jed!

- Hello, chef.
- Ah! I'm a bit scared.

How's it going?

- All good, chef. You?
- So, for tonight,
canapes, yeah?

Yeah,
this is for tonight.

So this is the eyes.
So it's made with, uh,
hazelnut cookies.

Yeah. Pumpkins?

So the pumpkins
is, uh, cassis mousse.

- Yeah. Sweet.
- And, uh,
chocolate mousse.

Perfect. And rats.

So this is the rats.
This is-- This is, uh,
dipped strawberries.

- Nice!
- And with some cacao.

-Yeah, yeah.
-Some with peanut.

Let's spook the
out of the guests tonight.

- We will, sir.
- Cheers.

See you later, yeah?

The worst thing for captain
is delayed departure,

especially when I know
that I can do it safely
without any risk

to port, to ship,
to passengers, to anybody.

I don't like to delay.

The party
is underway, and guests
seem to be enjoying

their first evening
on board the ship.

Thank you so much, everybody,
for dressing up as well,
and for joining us.

While
on the bridge,
Captain Rado patiently waits

for the opportunity
to leave port.

After
an extended delay,

Captain Rado finally
gets the green light
for Scenic Eclipse to depart.

Whenever you are.

These conditions
do not scare me,
because our ship is--

Is built for these kind
of winds.

-Thank you very much,
yeah? Gracias.
-De nada, capitan.

- Zero-five-zero, please.
- -Zero-five-zero.

Back on schedule,

Scenic Eclipse
is approaching Puerto Montt,

known as the capital
of the Chilean lake district

and the gateway
to a world of natural wonders.

We're not going to drop
the anchor today.
We're staying on DP as usual.

Okay. Clear.

How is it?

-Advanceable?
-Okay, Captain.

Safety.
Safety. Bridge.

With no berth
for Scenic Eclipse, a tender
will ferry guests to shore.

On board are Jason and Robyn,

who are excited to head out
on their first expedition.

With the short excursion
today, um, we'll be visiting
the volcano behind us.

Uh, there's actually three
in the immediate area.

One dormant, one, uh, extinct,

and, uh, one
that's actually active.

In Chile's
Patagonia region
sits the Osorno Volcano,

one of the most
active volcanoes
in the Southern Andes.

Part of an impressive
mountain range
spanning five countries

along the western edge
of South America.

Nearby, nestled
in Chile's oldest
national park,

lie the turquoise waters
of the Petrohue Falls,

surrounded by rock formations
formed by the volcano's
basaltic lava.

And with a stunning view
of the majestic Andes.

Amazing.
Absolutely amazing.
Everything about it.

Back on board,
chef Tom has a challenge
for chef de partie Strawberry.

Chef!

-Chef.
-How's it going?

-Morning. How are you?
-Okay.

I have this idea.
It's time for a new
Night Market menu.

A new cuisine.

Uh, yeah. We need
a new Night Market theme.

-Sure.
-And I was thinking about
something where you might--

Could help me with.

Uh, let's do
a Filipino Night Market.

-You're kidding.
-But it needs to be
kicking, yeah?

You're kidding me!

- No, let's go.
- Yes, all the way.

-Please. Yes.
-Yeah?

-Gather all your gang.
-Yes.

And make something
amazing.

I give you some hours,
I come back,

-and we start plating, okay?
-Yes, chef.

Sweet. See you later.

This will be
the first time

a full Filipino menu
has been served
at Night Market,

an amazing opportunity
for Strawberry,

and a big challenge
to impress chef Tom
with her cooking.

My full name is Strawberry
Mae Gutierrez Besin.

And I am chef de partie
here in Scenic Eclipse.

I'm a pure Filipino.
Pure Filipino blood.

This is a great opportunity.
I'm really thankful.

It's just-- It's magical.

Chef Tom definitely
inspires me a lot.

And I would consider him
as one of my biggest mentors.

I have this great chance,
huge chance,
and I'm kind of nervous.

It has to be up
to his standards.

I have been waiting
for this for a long time.

I-- I also have to gather
my gang, and--

My Filipino crew members.

And we're gonna put up
an amazing cuisine
for Filipino.

Guys, good morning.

- Morning, Strawberry.
- Guess what?

Chef Tom wants me
to put up a Filipino
Night Market.

And I need you guys
for ideas.

-Really?
-So, what hot dishes
do you think of?

I mean, of course, adobo
should be there.

Maybe, uh, siomai.

-Of course we--
-'Cause it's all over
the street.

- Siomai!
- Yeah.

And we're gonna put
garlic chips. If not
garlic chips... Tempura?

- Something crispy?
- That will be nice.

Hey, this is
your expertise, so...

-I think you don't need
to ask me.
-Garlic.

Maybe you have
something, like, uh--

-You know,
Mom always cook--
-Ah, you know what?

I remember my grandma.
Like, what we used
to do at home?

So we would grill,
like, char-burn the eggplant.

-Yeah, yeah, yeah.
We can do that as well.
-Like how we do it for torta.

-Really?
-Yeah, we can do
that too, yeah.

I think you've highlighted
all the food I like.

-Beef for filling.
-Thanks, man.

Good job.

Now, we're gonna peel this.

Stir in garlic oil.

And drizzle that
just right on top.

This is a super opportunity
to make my colleagues proud

and to make my country
proud. I mean, it's Filipino
cuisine on a luxury yacht.

From Puerto Montt,

Scenic Eclipse is just
10 days away from
the Antarctic Peninsula.

In this remote part
of the world,
there is no room for error.

All aspects of the ship
must be in perfect
working order.

The idea of our polar audit
is that we really stress-test,

uh, the ship before she enters
the polar regions.

And what we're looking for
is that the team are
really ready,

um, to-- To take
the ship to this very
extreme environment.

Captain James
is beginning his polar audit

with one of the most crucial
parts of the ship.

Yeah.

Yeah, it's very clean.

And we have a lot of spares
for Antarctica?

-We carry a lot spares for--
-A lot of spares.
Okay, fair enough.

Scenic Eclipse
is fitted with the very
advanced, uh,

heating ventilation
and air conditioning system.

But also a luxury element is
the fact that the ship is able
to offer 100% clean air.

The
state-of-the-art
HVAC system operates

like a giant lung,
sucking in fresh air
from outside the ship,

filtering it,
and pushing out used air.

A UV light is used
in order to eliminate

over 99% of pollutants
and allergens
in split seconds.

But it is only one
of many items
on Captain James's checklist.

-Hello, Captain.
-Hey, James.
How are you?

-Good to see you.
How are things?
-Same. All good, all good.

-Hey, Boris, how are you?
-Good afternoon.

-Good to see you.
Everything okay?
-Fantastic.

So what are we
looking at here, then?

Comparing to the last year
when I tried the wind,
this looks not-- Not so bad.

Yeah, I mean,
from my perspective,
it doesn't look too bad.

- As you said, there's quite a few bands here.
- -Yeah.

Okay, great. So I think
the other thing we wanted
to accomplish today, Boris,

was just talk a little about
emergency preparedness for,
um, Antarctica towards south.

Yeah, we've got, uh,
some new team members
who've just joined us.

So I think it's a great idea
to get them in the water.

Yeah, absolutely.

Uh, get a feel
for that. But then also
what our protocols are.

Right? Our SOPs.
We talked about doing a--

A tabletop exercise
in general first.

What to do in case
there's an emergency.

Uh, hopefully, we'll never
have to do it for real,
but if it does happen...

-Yeah.
-...we've already thought
about it and practiced it.

Yeah.

Let's have a look at
also the forecast,
just to see.

What--
What's this wind speed here?

- 40 knots.
- This is 50-ish, yeah.

40-50 knots is way
over our safety margin.

So I will not dare to go
with this wind of--

Uh, speed of wind
into the-- With the ice.

The southerly
wind is the--
Is the worst, actually.

'Cause this is gonna force
everything down.

- Back down. Yeah.
-Yeah.
It's a little bit challenging.

This is challenging,
unless something change.

Ten days to go.
Eleven days to go.

Although the ship
is ready for Antarctica,

the issue that we are seeing
is there looks to be
extremely strong winds.

And, uh, that's exactly
what you don't want,

because that actually pushes
all of the ice down south.

And it piles up,
and it becomes...

The-- A, quite difficult
to push through,

And, uh, secondly,
with all of that wind,

it makes the ship
quite difficult to control.

It looks like Scenic
Eclipse is heading into
difficult waters.

Whenever you're ready,
take her and, uh,

when you reach
the required speed,

then you can handle it
with the pilot.

Yes. Okay?

-Yeah. Thank you.
-Thank you.

So I'm just coming around
slowly to 169.

To aim for the first waypoint.

And then we'll follow
the rest of the line out,
if you're happy?

Then we'll take-- Yeah.

Thank you.

With
weather conditions
currently favorable,

Captain Rado has given
navigation officer Georgina
control of the chip.

We're now on departure from...

Puerto Montt,
and we're heading to Castro,
for tomorrow morning.

And the further
south they go, the longer
the days.

Something the guests
are taking full advantage of.

It's wonderful, because
in America, it would be dark
at 4:30 right now.

So we love having daylight
late into the evening.

- Whoo! It's here.
- But below decks,

things are much more tense.

Chef Tom, along
with executive chef Alex
and sous-chef Nikolas,

are about
to dissect Strawberry's
Filipino-inspired menu.

So today,
um, we're gonna present

the dishes
that we've decided to create.

I haven't slept very well.

Good morning.
Hello, Strawberry.

- Buongiorno.
- Bellissima.

Bella, bella.

Today, we're gonna
present to you two
of the Filipino dishes

that we have been working on.

And this is actually,
uh, the original, uh, way.

It's-- It's a siomai
wrapped in wonton.

And we decided to put it
inside colored crepe.

And then, inside,
you also have charred
or burnt eggplant.

So we're gonna saute it
with a chili garlic oil,

and then we're gonna roll it
inside with the filling.

And on top is your, um,
shrimp sauce.

With some spicy mayo
and sprinkled
with tempura batter.

That we also colored
with beetroot juice.

That's, um, it.

But you colored with, um...

Shrimp, right?
Dehydrated shrimp product.

Yes,
that's right. So--

Mention it, because it makes
sense. Because we have shrimp
inside and on top.

So we duplicate the shrimp.

-Forget about the beetroot.
-Okay.

Wow.

Love the flavors.

Me too. I love the textures.

Crispy, creamy, crunchy.

It's perfect
on the consistency.

Maybe a little bit smaller,
the actual shrimp.

Like, thinner?
Because it's quite--
Quite thick.

So the whole roll
becomes a little bit smaller.

But I mention--
But I think in total,
it's tasty.

And the spiciness, just right.

This is a 10 out of 10.
I think it's really good.

- Well done.
- Thank you.

Now, we proceed
to the next one.
Having adobo inside.

So adobo
is a very national dish
in Philippines.

We use chicken
sometimes, or pork.

And we decided beef
for this one.

We slow-cooked the beef,
put them inside soft buns.

And then we also have
adobo sauce underneath.

And on top,
we added nutty sauce,

with peanut, hoisin...

And we are gonna have
dehydrated beef
on top as well.

We've decided to smoke that
with some cinnamon.

I'm gonna count to three,
and ask you to lift
your cloche.

You know,
you twirl it, nice and sexy.

One, two, three.

Flavor's amazing.
It's really stunning.

Sweet and salty.
A little bit peppery
at the end.

-Amazing flavors.
-Thank you.

I love the cinnamon smoke.

It's delicious.

- I wanna lick my plate.
- Aw.

Since it looks like
a dragon roll,

why don't we call it
a dragon roll?

-Just like the sushi?
-That's a super good idea.

- Filipino--
- Filipino Dragon Roll.

Filipino
Dragon Roll.

- That name gave me goosebumps.
- -The eyes are sparkling.

- Very good.
- Thank you, chef.

I think if you talk
about authentic food,

uh, this is probably
the most authentic
we can deliver to the guests.

Strawberry is a Filipino,
um, so making
a Filipino dinner...

That's much more than food.
It's like telling a story.
It's passion.

It's history.
It all comes together.

I have this huge chance
to show to the guests

how wonderful
and extraordinary
our dishes are.

My Filipino friends
will be proud of me.

Next time,
on Maritime Masters.

Scenic Eclipse continues
through the Chilean fjords

on its journey to Antarctica.

The helis are up,
scouting for the best location

for their submersible
to dive in the region.

Permission to start diving.

The team pull off
a historic landing
at Cape Horn.

Over 100 times going
to Antarctica, we never
made it to shore in Cape Horn.

On arriving
into Ushuaia
Captain Erwan returns...

- Hey, Erwan!
- ...to prepare
- Scenic Eclipse

at its final stop
before the journey
to Antarctica.

We get everything on board
before we sail to Antarctica.

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