MSC ORCHESTRA: ENJOYING THE BEST IBIZA BY LONGBOARD

October 24th, 2013

It was the first time I was visiting Ibiza. After working four hours on the Shorex Department I had a free time to enjoy a little bit of the city. I decided to do not waste time, I took my longboard. I found many slopes with nice asphalt, it was so good. Ibiza has a different energy from other cities in Spain. Maybe it’s their famous parties with full of beautiful people. The weather on summer is perfect, plenty sunshine and beautiful beaches. One of the famous beaches that I recommend is Formentera. By the way, if you want to spend your next vacation in Ibiza take this note: The high…

Foto: Giramundos.com

season start in July and finish in the end of September. If you don’t want to stay in hotels there are many apartments’ options for rent. The local people gave me an impression to lead a very quiet life. I also visited a fortress located on the top of a hill. I took beautiful panoramic photos of the ship MSC Orchestra docked in the harbor. The small white houses reminded me Mykonos in Greece. After sharing some tapas with black olives and a cold beer with Sara Tomio, I returned to the ship to rest. During the evening I ended my day selling tours to the next destination, Lisbon in Portugal.

Foto: Giramundos.com

Foto: Giramundos.com

Foto: Giramundos.com

Foto: Giramundos.com

Photo: Giramundostravel.com – (Marcos Garcia and Sara Tomio)

Foto: Giramundos.com

Foto: Giramundos.com

Photos: Giramundostravel.com

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MSC ORCHESTRA: FIRST DAY ON BOARD

October 20th, 2013

The first day on board the ship MSC Orchestra was quite tired. After make 11 hours flight from Sao Paulo to Rome, I had to wait three hours in the Fiumicino Airport for the connection to Palermo. Once I got to Palermo the responsible agent for the crew was waiting to take me to the ship. With me boarded more four crew members, three Kenyans and Ukraine, which will work as a Tour Escort as well. While I was waiting in the ship’s Gangway for the passengers come back, suddenly, without knowing who the person was was, I greeted a friendly employee dressed in orange uniform. Few hours later I knew it was my Italian boss. Finally they called me to check my passport. The first thing is to show the luggage to the ship’s security. After the Crew Purser calls the crew members one by one to sign the contract and give some shipping documents. One colleague of…

Foto: Giramundos.com

Shore Department was waiting for us. Elisa Goldenberg helped us to get the uniform, linen and took us to eat in the buffet. She did also on ship tour with us. I was impressed with the new life of staff. I was eating in the passenger’s Buffet and be served by a waiter. So cool! The Tour Manager Maria Rosaria was very cool. She told me to take a rest for the next work daily. To eat again in the buffet during the dinner schedule, I had to wear the social uniform. During the meal I met an Italian girl Sara Tomio, another member of the team. After dinner I practiced a little bit Spanish with Sara Tomio. With her I took one of the advantages to be a staff, we went to walking on the passenger area to know what the ship has: bars, restaurants, theater, shops, a nightclub, a library, spa, beauty salon, gym and swimming pools. So, this it was my first day on board of MSC Orchestra.

Foto: Giramundos.com

Foto: Giramundos.com

Photos: Giramundostravel.com – (Marcos Garcia and Sara Tomio)

MSC ORCHESTRA: LET’S COME BACK TO THE CRUISE SHIPS

October 19th, 2013

It had been almost two years since I stopped to work on cruise ships. My last contract was in 2011, backing and going, I tried to fix myself in Brazil. I have work in many places, one of that was the Japanese restaurant Japa Temakeria in Balneário Camboriú. Among comings and goings I realized day by day was more difficult to find a good job in Brazil. So, I decided to return to the cruise ships. For the first time I am going to join a ship as staff. In the next months I will work as a Tour Escort in the Shore Department of MSC Cruises. The Tour Escort exercises similar functions of a Tour Guide. I am so happy to be part again of an Italian company, but now I’ll work for MSC Cruises. The ship will be MSC Orchestra, which will be…

Foto: Giramundos.com

In Europe few weeks before comes to Brazil, Argentina and Uruguay. Some of the cities that I’ll visit during my contract: Rio de Janeiro, Búzios, Salvador, Ilhabela, Santos, Ilha Grande, Ubatuba, Buenos Aires and Punta del Este. Coincidence or not, I’ll embark again out of Brazil. My first ship’s embark was in 2008, Barcelona. The second was in 2009, Chivitavechia, the third in 2010 again in Barcelona, ​​the fourth in 2011, Ford Lauderdale and now in Palermo in Italy. I would like to thank the excellent employees from the Company Rosa dos Ventos Brazil during my recruitment. I want to send a big hug for the owner Diego Cabral. More information about how to work on board MSC Cruises, visit www.rosadosventosbrasil.com.br

Foto: Giramundos.com

Foto: Giramundos.com

Foto: Giramundos.com

Foto: Giramundos.com

Photos: Giramundostravel.com – (Palermo Airport)

WHERE TO EAT IN ILHABELA? – COPACABANA BEER RESTAURANT

October 10th, 2013

The Ilhabela gastronomy has grow a lot few years ago. Today you can eat very well on the island, specially the food served by the excellent Copacabana Beer Bar. The house is inspired by the charm of the traditional restaurants in Rio de Janeiro. The Copacabana Beer became one of the most spots restaurants in Ilhabela. There are thousands of passengers arriving by car and cruise ship every year to visit this nature sanctuary. One of these ships is MSC Orchestra that I am working on the Brazilian Season 2013 and 2014. Ilhabela is one of the destinations the ship docks in Brazil. When we are on this Island the first place I visit is the Copacabana Beer. I…

Foto: Marcos Garcia

made already several meals on this restaurant and everything was amazing. The salads, pizzas, executive plates, grilled meats, pasta, meats and even the desserts were so delicious. The drinks menu is quite varied, beyond natural juices there are cocktails, ice cream draft beers, domestic and imported beers, all available in a very nice bar located inside the restaurant. From all foods options the best one for me is the “Picanha burger”. It came with French fries and the meat takes a special barbecue taste, it’s so delicious! With a fast and efficient service connecting with the flavor of the foods, everything in Copacabana Beer works the way of the customers!

Foto: Marcos Garcia

Foto: Marcos Garcia

Foto: Marcos Garcia

Foto: Marcos Garcia

Foto: Marcos Garcia

Foto: Marcos Garcia

Photo: Giramundostravel.com – ( Picanha Hamburger, the best!)

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MEDICAL ANALYSIS FOR CRUISE SHIPS IN RIO DE JANEIRO: PASTORE MEDICAL CENTER

October 7th, 2013

The same way I spoke about the Sample Med Medical Center in São Paulo, now is the time to give a great hints for the crew that lives in Rio de Janeiro and need to take medical examinations to embark on cruise ships. Located in the center of the Marvelous City at the end of Ouvidor Street and near the “Street Market Uruguaiana”, the Pastore Medical Center was where I have chosen to take the exams of my next embark. The agency recruiter gave me a list of several tests. As I don’t have health insurance I checked the price of the exams in four private medical centers. The price of Pastore was the cheapest one and the service provided by the staffs, secretaries, nurses and doctors were so good! Just to compare, the total price of the analysis from others medical centers would be USD330,00 and in Pastore Medical was for USD230,00. I saved USD100,00! In the end of the post I put the list of the prices.

Foto: Marcos Garcia

Photo: Giramundostravel.com – (In front of Medical Center Pastore)

Foto: Marcos Garcia

Foto: Marcos Garcia
Foto: Marcos Garcia

Photo: Giramundostravel.com – (The Doctor Mariana Waik)

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LE PRÉ CATELAN: DEGUSTAÇÃO DE VINHOS COM PAULO NICOLAY DA VINÍCOLA PERICÓ!

October 4th, 2013

Aconteceu semana passada no restaurante Le Pré Catelan no Rio de Janeiro uma degustação de vinhos da Vinícola Pericó. Quem comandou a palestra foi o renomado Paulo Nicolay com auxílios de Antônio Alfredo do Penedo Borges. Os principais vinhos que degustei eram tintos e brancos, mas sem dúvida a principal atração do evento ficou para o Ice Wine. A degustação iniciou com um Espumante Brut, ótimo para harmonização de aperitivos, risotos e crustáceos. Em segundo provamos um fino Vinho Rosé Taipa, com uma variedade de 60% Cabernet Souvignon e 40% Merlot. Esse vinho ganhou o prêmio Gula eleito como o melhor Rosé do ano. Entre uma degustação e outra apreciei pães feito no próprio Le Pré Catelan com manteiga francesa e um azeite chinelo Oromaule com acidez de 0,2%. Os pães estavam divinos, comi tanto que nem jantei, (risos). Em terceiro provamos um Mousai 100% Chardonnay quatro estrelas de origem chilena. Esse vinho ganha em complexidade e corpo, mostrando presença maior que a maioria dos brancos. Em seguida provamos o tinto Basaltino de uva Pinot Noir que pode…

Foto: Marcos Garcia

ser degustado com peixes e massas. Paulo Nicolay sugeriu que servíssemos em quinto lugar o Vinho Tinto Basalto que vem de uma rocha de origem vulcânica presente numa região de altitude de Santa Catarina onde estão os vinhedos da Pericó. A sexta garrafa foi o Cantoalba Carménère da região do Valle de Colchagua no Chile. O envelhecimento desse vinho tem 30% em barris de carvalho francês por seis meses e 70% em tanques de aço inox. Para fechar a degustação ao estilo Pericó, deixamos a última garrafa para o Ice Wine. A produção do primeiro Vinho do Gelo brasileiro foi uma verdadeira ousadia para os enólogos. O processo de elaboração de um Ice Wine consiste em colher as uvas maduras numa temperatura inferior a – 6ºC, sendo que nessa condição a água que fica no interior das bagas congela e o gelo precisa ser separado do suco pelo processador. Depois o mosto da uva em açucares é fermentado a 10ºC durante 60 dias. Após esse período o vinho é estabilizado e colocado em barricas de carvalho francês. Vejam no final do post o vídeo completo da explicação de Paulo Nicolay sobre o Ice Wine.

Foto: Marcos Garcia

Foto: Marcos Garcia

Foto: Marcos Garcia

Foto: Giramundos.com – (Antônio Cardoso, Marcos Garcia e Paulo Nicolay)

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ESTAGIANDO COMO MAÎTRE NO MELHOR RESTAURANTE FRANCÊS DO BRASIL – LE PRÉ CATELAN

October 3rd, 2013

No último final de semana passei por uma experiência muito valiosa da gastronomia internacional. Durante dois dias estagiei como Maître no que é considerado o melhor restaurante francês do Brasil, o Le Pré Catelan. Localizado dentro do Hotel Sofitel em frente à praia de Copacabana no Rio de Janeiro o Le Pré Catelan conta com uma ótima infraestrutura. O salão principal da casa comporta aproximadamente 90 pessoas. Mesas com vista para o mar e cadeiras confortáveis completam a decoração moderna da casa. Uma adega com centenas de rótulos importados do velho continente enriquecem a carta de vinhos. A equipe de funcionários é formada por gerentes, maîtres, garçons e hostess, que a todo instante fazem de tudo para agradar os clientes. A cozinha é comandada pelo Chef Rolland Villard, que já está há mais de 12 anos criando pratos únicos para o restaurante. Foi uma experiência riquíssima para o meu currículo trabalhar num restaurante com mais de quatro estrelas. A rotina do Maître do Le Pré Catelan é…

Foto: Marcos Garcia

dar as boas vindas ao cliente e deixá-lo à vontade escolhendo o jantar. Depois que alguns procedimentos são cumpridos, chega o momento de apresentar educadamente o cardápio. Com sabedoria o Maître sugere vinhos e pratos para o cliente. Tirar o pedido está incluído em uma das responsabilidades, além de estar atento em tudo que acontece no salão. Buscar soluções para as pequenas falhas que acontece inesperadamente é uma carta que o Maître deve ter na manga, e durante meu estágio aconteceram algumas. Ser habilidoso apenas com as mãos não é o suficiente, mas saber falar outros idiomas e ser prestativo com os clientes é essencial para um excelente atendimento. Resumido a história, achei muito válido ter passado dois dias aprendendo os macetes e cacoetes de um restaurante tão requintado. Uma experiência que vai me servir no futuro com certeza. Mas uma coisa deixou a desejar no meu ponto de vista, a mão de obra. No final do post publiquei uma avaliação geral do que eu achei do Le Pré Catelan.

Foto: Marcos Garcia

Foto: Marcos Garcia

Foto: Marcos Garcia

Foto: Marcos Garcia

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