Join Marek Raditsch, Executive Chef of the Kampa Park restaurant in Prague, as he prepares a delicious Czech duck dish.

Join Viking Chairman Torstein Hagen and Corporate Executive Chef Anthony Mauboussin’s cucumber salad cookoff in the Kitchen Table, Viking’s onboard cooking school.

In the pristine waters off the coast of Croatia, just outside Dubrovnik, Pero Sare and his family have been farming oysters and mussels for generations. These delicious gems of the sea live just beneath the surface and take about a year to grow to maturity.