Insider Interview: James Smith, Photographer

A few weeks ago, we shared some info on the photography tours that Insight Vacations has recently added to their collection. Since then, we’ve met the professional photographer who will be on hand during one of those trips, James Smith. James, who also writes a travel/photography blog (we’re partial to this post about travel agents!), talks with us today about photography tips and his favorite places to shoot in Europe. James has worked in the travel industry for years as a cruise ship photographer and videographer. Now, he’s sharing his knowledge with guests who are passionate about improving their own vacation photography.

photo: Insight Vacations

What camera equipment is worth the baggage fees?

It entirely depends on what kind of photography you're interested in. There are some remarkably good pocket cameras that can make some excellent prints. Even some mobile phones are more than capable. However to get the most of your images, I would bring a digital SLR camera, a mid-range lens (the one that came with the camera will be fine) and a flash for portraits and evening events. A tripod is very useful for low-light shots where the exposure is slower and can blur the photo. It's also great for making panoramic landscape images that need to have a steady horizontal axis. There are lots of tripods that are both lightweight and compact.

They say the best time to shoot is dawn and dusk, for the subtle lighting conditions. Will there be concessions made during the tour to make sure photographers have a chance to shoot during these times?

Great photos are achievable at any time of day, though the strongest contrasts are when the sun is at its lowest. There will be times after the tours for shopping and photography.

The guests can feel free to get up bright and early before breakfast to get a few shots in, though they should be careful not to miss the coach!

Do you have any tips or easy changes that people can make to bring their photos to the next level? What are some common mistakes or pitfalls that budding photographers should avoid?

(1) Never delete a photo from the preview on the back of your digital camera; wait until you see it full size. It might be worth saving or editable to become something special. (2) Always have a spare battery, memory card/film and lens cloth. (3) Take plenty of shots and shoot your subject from different angles. Move around it/them and pick your favourite.

In the destinations of the tour you’re part of, what are your favorite scenes & subjects to shoot?

I'm really looking forward to Rome. Although I've been previously while working for Princess Cruises, it's such a beautiful city and there's enough to keep a Photographer of any level busy for years. I'll have to bring a few memory cards, plenty of batteries and keep snapping. The Vatican often stop people bringing tripods and big equipment in, though the common digital SLRs are so common-place I wouldn't expect any issues.

Thanks for taking the time to speak with us, James!

For more information on this trip, call your FROSCH travel agent, or visit froschvacations.com.

South African Getaway with Ker & Downey

Ker & Downey is a tour operator that is new to the FROSCH preferred vendor program. They can help you build tailor made itineraries for trips all over the world, from Bhutan in Asia to Botswana in Africa. I was lucky enough to spend some quality time with Steve Ellis from Personal Africa (K&D’s South Africa destination management company) and Wazha Dube, FROSCH NY’s Regional Sales Manager from Ker & Downey during their visit to our New York office to talk about some of the things that make visiting South Africa such a life-changing experience. Click on the links to for more information on each destination.

What is the most unique vacation package you’ve put together?

You’re not going to find any two itineraries that are identical, so they’re all truly unique. There are a couple of interesting itineraries that we’ve put together recently that do come to mind. One was for a group of Shamans to the Kalahari Desert in Botswana for a 4-day tribal experience with the bushmen. Another great itinerary we put together was for two adventurous honeymooners who wanted a private shark diving experience. We really strive to marry the clients’ interests with the best of Africa, whether that be creating a trip highlighting South Africa’s award winning golf courses, culinary experiences, wine regions, whale watching, flora/fauna tours, or seeking out showings of upcoming artists, we can make it happen. Another example was a family group recently approached us about putting together a vacation solely based around cats so we created an itinerary that traveled the country to observe and interact with cheetahs, lions, leopards and more. The more unique, the more fun it is for us to put together.

Insider Interview: Abercrombie & Kent "Guardian Angel"

Abercrombie & Kent is renowned in the travel industry for its remarkable itineraries to photo-worthy destinations and the care and detail poured into each meticulously planned trip. A huge part of what makes that all possible is A&K’s ground team, who provide the local knowledge that lays the groundwork for a safe, memorable trip, no matter the destination. We recently spoke with a member of A&K South America’s “Guardian Angel” team, Edgar Palomino, who shared his travel tips and secrets of getting the most out of a trip to his stomping grounds, Peru.

FROSCH Insider: What are the challenges and rewards of working with tourists in Cusco?

Edgar Palomino: The biggest reward is knowing that we look to provide the very best service available and that we often achieve this and surprise our clients in doing do, it’s enormously rewarding to see the smile on the faces of our guests when we manage to organize complicated requests at the last minute. Certainly the altitude plays a part in any trip to Cusco but with the hands-on service that we provide by meeting each guest at the airport upon arrival personally and dropping by at the hotel on a regular basis to make sure that all is OK it is extremely rare that we have any problems and our guests really feel like they are being taken care of.

Insider Interviews: Butterfield & Robinson Guides

Your choice of transportation has a lot to do with how you experience a new land. Go by car or bus, and while you might cover a lot of ground, the fact is that parking lots will factor heavily into your vacation memories. But go at a slower pace—by bike or by foot—and you feel like you’ve earned each meal, each sweeping view, every laugh and conversation that you take in, making it a trip with memories that will last a lifetime. 

A longtime FROSCH favorite, Butterfield & Robinson recently joined the Signature portfolio and introduced a collection of trips designed for corporate groups. We spoke with those who make it all happen—three of the company’s Regional Directors who are also out there getting their tires dirty, guiding trips hither and yon with passion, expertise, and humor.

The guides that lead Butterfield & Robinson’s unique trips hail from backgrounds as diverse as the paths they now traverse.  With the thrill of adventure comes the challenge of gaining the trust of the travelers, says Rob Grieve, B&R’s Regional Director for New Zealand. Maintaining that balance is “very exciting and highly addictive,” he says, noting that he relies on a blend of being “slightly eccentric, spontaneous, and blatantly honest” to gain his travelers’ trust.

Insider Interview: South Pacific Concierge Teams

There’s an element of mystery in any hotel concierge. How do they come by their expansive knowledge? Whose secrets do they keep? Which questions stump them?  

We had a chance to interview a team of people who hold what many would describe as a dream job: concierge at luxury South Pacific resorts. These are no surf bums: across the board, their dedication to their guests stands out, and more than wishing to revel in their paradisaical environments, their main goal is enabling their guests to enjoy it. When we asked the concierges to name the best part of their day, we thought they might describe the beautiful sunsets or the impossibly famous celebrities they get to meet.  But (and it shouldn’t have come as a surprise), each one answered: “Helping people.”

Rather than through specific training, a concierge is formed through a variety of experiences and education. Yumi Refalo of InterContinental Moorea Resort & Spa says that “motivation and passion” are the building blocks of a good concierge, although a background in tourism, food & beverage, or cultural studies often begins the career.  Many got their foot in the door in other destinations before graduating to the South Pacific.  Laure Salabert, Head Concierge at InterContinental Bora Bora & Thalasso, learned the ropes in Europe, but it’s her “passion to advise and guide the guests to make their dreams come true” that she calls her most important skill. 

Teiva Milz grew up in the Midwest before moving to Tahiti to become first a bellboy, then Doorman, and eventually Head Concierge at the InterContinental Tahiti. For him, it's “the unpredictability of the guests’ questions,” he says, that “keeps the job exciting.” For Veronique Bellivier, concierge at the InterContinental Bora Bora Le Moana, “nothing is more touching than the wonder-struck regard and the sincere ‘thank you’ of an enchanted customer” as a reward for her dedication.

FROSCH Insider:  What’s the most under-appreciated feature or activity that you wish more guests would take part in?

Teiva Milz:  The traditional Tahitian wedding ceremony comes to mind. It's an unforgettable event that takes place on the Motu in the middle of the crystal clear waters of the hotel's Lagoonarium. The bride and groom are dressed in real traditional costumes. The groom, escorted by a dance, arrives by outrigger canoe, with the sound of a conch shell or "Pu." The bride is escorted along the shore by two "Vahine" dancers to the sound of ukeleles and guitars playing a traditional love song. They're welcomed by a Tahitian Priest, who gives them each a Tahitian name... Their hands are brought together with an Auti plant and a fresh coconut is poured to symbolize their union. Then they're wrapped in a Tifaifi (handmade quilt) and the priest makes the blessing. Following the ceremony I like to surprise the guests with special arrangements such as champagne or flowers on the bed and bathtub-- it's always the extra touch that makes a difference.

FROSCH Insider: What’s the strangest request you’ve dealt with as a concierge?

Laure Salabert:  One of our guests spent five weeks in French Polynesia, traveling around the different archipelagos, and he had fallen in love with Tiki, the Polynesian god. He took so many pictures of different types of Tikis he met during his trip. His other passion was chess, so he asked me to find a local artist to carve in stone a chessboard and figurines according to the pictures he had taken. It took me two days but I found the craftsman in Bora Bora who could do it!

FROSCH Insider: What’s the most under-appreciated feature or activity that you wish more guests would take part in?

Yumi Refalo:   Aquablue, the helmet dive, offers a very unique, safe, and fun way to explore the underwater world and it's accessible to everybody. It's often considered an activity for kids or non-divers, but even certified and experienced scuba divers can enjoy it. You can have an experience that's very different than scuba diving. During your exploration, it gives you a feeling of no gravity-- you won't regret it!

FROSCH Insider:  What’s the most under-appreciated feature or activity that you wish more guests would take part in?

Veronique Bellivier:  The hiking is a great activity. Most of our customers come to Bora Bora for its translucent lagoon and paradisaical beaches. However, this marvelous island possesses something even more unique. From the top of Mont Otemany, the island's point of view gives us breathtaking landscapes. When the sky is cloudy, the veil of mist provides a mysterious dimension to the island like in a fantastic movie! At the top of this mountain you feel free and alone. For a moment you're living something different and unforgettable.

Many thanks to the InterContinental concierge teams for answering our questions!

Insider Interviews: Sommelier, The Ritz-Carlton, Half Moon Bay

For someone who is by no stretch of the imagination a wine connoisseur, interviewing a sommelier was a daunting task. And indeed, the answers given by Ian Cauble, the award-winning young Lead Sommelier at The Ritz-Carlton, Half Moon Bay, were peppered with a litany of terms that left us scrambling for an atlas and a dictionary.

But even for an amateur, this is jargon that anyone can appreciate: it evokes cool dark cellars and sun-drenched vineyards; the rolling hills of wine country and summer patio dinners with friends.

It was a college semester in Chile that sparked Ian’s passion for wine. Now the Lead Sommelier at The Ritz-Carlton, Half Moon Bay, Ian works closely with the Chef de Cuisine of Navio, the hotel’s signature restaurant, to expertly pair wines with a menu that changes seasonally in keeping with locally-sourced California ingredients. 

He offers two tips that guide the process of choosing which wine to match to which dish. First, know your sauce: “One major rule of thumb is that the dish's sauce can never be sweeter than the wine,” Ian says, “or the wine will taste acidic and tart.”  Or, fall back on the classic rule of thumb that “what grows together goes together” to match a regional dish with a wine that comes from the same region.  Ian exercises these techniques for a weekly “Taste of Navio” dinner held at the restaurant, which overlooks the seaside cliffs of Half Moon Bay.  It’s a six-course dinner that not only celebrates the diversity of the region’s produce, but also introduces diners to an array of new wines.

And if he wasn’t a sommelier?  Ian says that he wouldn’t stray too far from the domain he knows so well. “I could handle being a winemaker.”

FROSCH Insider:  What’s the biggest misconception about wine, or what do you wish people knew that would make them appreciate it more?

Ian Cauble:  The biggest misconception about wine is that the winemaker is the most important part of quality.  In fact, it’s the vineyard. Without quality grapes, even the best and most famous winemakers on the planet could not make great wine. Just like great chefs can't make great food without quality ingredients, neither can winemakers.  The quality of the grapes is determined by the types of clones used, rootstock types, the viticulture techniques, soil, climate, yield per vine and other factors. Winemakers’ choices are very important, but not nearly as crucial as the terroir of the vineyard that creates the grapes.

FI:  What’s your favorite wine region? Are there any up-and-coming regions that have caught your eye recently?

IC: My favorite region is Burgundy. The best Pinot Noir and Chardonnay in the World come from Burgundy, an area between Lyon and Dijon in Southeastern France. For millennia they have been figuring out that there are thousands of different vineyards that each taste unique based on the qualities of the soil and climate. Burgundy is an endless learning experience, and an expensive hobby!

On the other side of the world, the Santa Rita Hills region of Santa Barbara has been coming up in the last few years. This was the area seen in the movie Sideways. There are some great Pinot Noirs coming from this region and it is still largely unknown by the majority of the world’s wine lovers. Producers like Brewer Clifton, Tyler, Dragonette, Clos Pepe and Samsara are leading the way. A producer located in Lompoc within Santa Rita called Palmina focuses on Italian varietals that express true varietal character and offer amazing quality for the price of the wines.

Eno Wine Room at The Ritz-Carlton, Half Moon Bay.

FI:  What sort of trends have you noticed recently with regard to guests’ choice in wines?  Do you have a favorite wine that you feel is underappreciated?

IC:  I have noticed that sweet buttery California Chardonnays are falling out of favor for most guests. I find the trend leaning toward more balanced styles that show true varietal character of fresh pear, apple, white floral and citrus with lighter oak influence. These styles tend to be more food-friendly, lower in alcohol and much more refreshing to drink. Hanzell is one of my favorite Chardonnays made in this style. Sandhi, Evening Lands, Tyler, Peay, Hirsch, Au bon Climat and Calera are also producers of a more balanced and refreshing style. 

One grape varietal that I feel is underappreciated is Syrah. There is some unbelievably good Syrahs out there in the market, especially for the price. They are some of the best values and can be incredible with food.  Syrah in its best form should show ripe black fruits, violets, black pepper with a light meaty note. This is a grape that is classically grown in the Northern Rhone Valley in France and is showing top quality from California, Oregon and Washington. Look for producers like Qupe, Gramercy, Arnold Roberts, Peay, Wind Gap, Pellerin and Copain. These are some of the top producers.

Ian, thanks for sharing your expertise!

Insider Interviews: Air New Zealand in-flight concierge

It was that twilight hour at the end of a long flight from Auckland to San Francisco last March. There wasn’t quite enough time left to start another movie, but staring out at the calm, cloudless Pacific was getting a little dull. The delicious hot breakfasts were fading to happy memories.

People began to chat, and one of the cabin crew had taken a seat on the foot rest of a nearby passenger.  It was the in-flight concierge, an uber-flight attendant, part of a program by Air New Zealand that offers itinerary planning, recommendations, and travel advice to all passengers on long-haul flights. 

What transpired in that conversation can not be blogged about until further fact-finding research takes place, preferably in a long-term assignment to New Zealand. We strive to provide only the best here on FROSCH Insider, you see. Long story short, we landed with a formidable list of New Zealand’s hidden beaches, obscure restaurants, great shopping tips, and secret spots that can’t be Googled. 

We recently spoke with one of the in-flight concierges, Brigitte Ransom, who talked to us about her job.  She flies the North American routes, encountering some memorable experiences along the way, from flying with movie stars and filmmakers, to transporting the America’s Cup, which gets its own seat in business class!   

Brigitte says that her fellow crew members are as diverse as the passengers.  “Despite the ‘trolley dolly’ stereotypes associated with cabin crew, Air New Zealand employs former nurses, pilots, police officers, firemen, writers and TV reporters and even a former zookeeper as flight attendants and concierges,” she says.  “Many have degrees and, as some of the best traveled people on the planet, they are an incredible source of knowledge, with far more to offer passengers than just a good meal and a glass of wine!”  Many thanks to Brigitte for taking the time out of her busy day to answer our questions!

FROSCH Insider: What’s the funniest experience you’ve had aboard an Air NZ flight? 

Brigitte Ransom: As a concierge, it’s my role to go above and beyond, surprising passengers with my ability to solve the most obscure of issues. A passenger once came to the galley keen to put this to the test, ‘if you can make anything happen’ he said ‘I’d like to see someone do the splits’. Without missing a beat, one of the flight attendants, a grandmother, hit the galley floor in a perfect front split. I managed to keep a straight face long enough to give the passenger my ‘all part of the service’ smile, but it was definitely the funniest thing I’d seen in a while.

FI:  What's your favorite route in terms of the views and scenery?  Favorite airport to fly into?

BR:  Each of the North American destinations has its own appeal (besides the great shopping) so it would be difficult to choose a favorite. In terms of views and scenery though, Vancouver has the most impressive scenery within easy access of the city, with stunning spots like Whistler and Vancouver Island just a short drive, flight or boat ride away.

I may be a little biased but I think Auckland Airport is the most user-friendly of the airports I fly to. It has been voted one of the ten best airports in the world two years running, and even has volunteers who welcome visitors with a free cup of tea or coffee in the baggage hall, which is a nice touch at 5am!

FI:  Where are you from?  What's your favorite NZ vacation spot, and what do you like to do there?

BR:  I come from a seaside farming community near the bottom of the North Island of New Zealand, but have lived in Auckland for several years so ‘home’ is always high on my list of vacation spots.

New Zealand is famous for its stunning South Island scenery – glaciers, fiords and mountains. Queenstown would be my pick of places for a winter break, to experience all of these natural features, along with loads of extreme activity options and great restaurants and bars. Personally, I’m more of a warm weather girl so Auckland, where I live, is perfect in summer – surrounded by water, with several islands, loads of beaches and even two wine regions, there are endless options for a weekend away, all within a couple of hours of the city.

Azamara Cruises Interview: Part 2

In case you missed it, here’s part one of our interview series with Azamara Club Cruises.

Captain Johannes Tysse has a calling. As a young boy, he knew what he wanted to be when he grew up, and unlike many an aspiring ballerina or firefighter, he followed and realized his childhood goals. Now a ship captain for Azamara, he sails the globe, managing his crew while seeing to his ship’s safety and maintenance procedures as well as the satisfaction of the guests. He even finds the time for a little fishing.

How does he balance it all? Captain Tysse says that the changing daily environment keeps him on his toes. His average day—if it can be called average— includes safety and security briefings, meetings with the bridge team and other crew members, meals and social events with guests, and of course his fair share of emails and office work. The most exciting part of the job, he says, is ship handling, which he often delegates to one of the ship’s officers. “It is always rewarding watching them gain experience in ship handling and observing how they grow over time,” he says. “Once I let one of the junior officers take the ship out from port. He was doing it for the very first time. I could see how proud he was. Afterwards he said that the experience gave him the exact same feeling as when his girlfriend accepted his marriage proposal." 

Azamara ships are smaller than many of today’s mega-ships, allowing them to dock in smaller ports. The diverse itineraries make it hard for Captain Tysse to choose a favorite out of the 190 ports he visits. “I like the Norwegian Fjords and the Baltic,” he says. “In the Mediterranean it would be the area around Amalfi coast and the coast of Croatia from Venice down to Montenegro. Going from Singapore to Hong Kong with Thailand and Vietnam is another favorite of mine.” Of course, anyone who’s been on a cruise can sympathize with the difficulty of selecting a single favorite destination!

We reached Captain Tysse by email to talk about life as a cruise ship captain.

FI: How did you begin your career as a cruise ship captain?
Captain Johannes Tysse: In 1983, when I was 16 years old, I joined a tanker in New York and sailed around the world. I worked on various tankers, did my service time in the Norwegian Navy, and went to the Merchant Marine Academy to become a Deck Officer. I joined my first cruise ship as a 2nd Officer in 1989 and I loved it.  I went back to the Merchant Marine Academy again for one year to complete my studies to obtain my Master’s License. I went back to tankers for a while, but this time as an officer. I have worked on cruise ships since 1996 in various positions and in 2005 I was promoted to Captain and finally got the job I had been working towards since I was a little boy. 

FI:  What is the funniest thing that you have seen on board since you became a Captain?
JT: Towards the end of a cruise, the Cruise Director gives his “disembarkation talk”, to inform the guests about the disembarkation procedures. I believe every Cruise Director has a line in there about not packing all your clothes and leaving something out to wear for your travel home.
I remember once early disembarkation morning being docked in Hong Kong. A gentleman was roaming around in the terminal building around 7am, dressed in his bathrobe and slippers looking for his suitcase. He had packed everything and put his suitcase outside his stateroom door to be taken off the ship. Guess he did not see it as funny, but the rest of the guests sure had a good laugh.
 
FI:  We've heard that you have taken passengers fishing in the past – how did this come to be?
JT:  Each cruise I have tried to come up with something that would stick in the minds of our guests as a fun memory of their vacation, a talking point with friends and family when they get back home.
In July last year we did a cruise that included a couple of stops in Iceland. That’s when I got the idea to stop the ship and fish from the deck. I bought fishing gear and asked the local pilot to show me a good fishing bank on the chart. As we left Reykjavik, I announced to the guests that we would stop for fishing. The guests did not believe me and thought I was just joking. After stopping, the word spread quickly and guests watched from the promenade deck and from balconies. We fished for an hour and a half and caught 40 lbs. of cod and haddock. The executive chef served it as catch of the day in our two specialty restaurants. This impromptu fishing stop was the talk of the cruise. 

FI: What should passengers know or do before embarkation?
JT: The better you plan ahead, the more you will enjoy the ports.
In addition to extraordinary service with fine cuisine and wines, another main pillar for Azamara is the Destination. If you want to immerse yourself in the wonderful Destinations we take you to, do as much research as you can before you get to the ship. We have many great tours to offer in the various ports, some of the tours even at night time. The tours are very popular and sell out quickly, sometimes before the cruise begins. To make sure to get the tours you choose, you can book them on our website before you get to the ship.  Make sure you don’t leave home without important documents such as your passport.  Pack a “carry on” with a couple of changes of clothes in case your checked luggage gets lost or delayed. And finally, never pack your medication in your checked luggage; always keep it with you. Once you get to the ship, our officers and crew will treat you like family on-board your new home away from home.

Many thanks to Captain Tysse and the Azamara team for taking the time to talk with us!

Azamara Cruises Interview: Part 1

In cruising, there’s something for everyone, and for those who want to experience small, intimate ships, unique destinations, and a crew whose passion for the job is almost tangible, there’s Azamara.  We had the honor of speaking with one of Azamara’s ship captains, Johannes Tysse, and Larry Pimentel, Azamara’s president.  They’re busy planning for this year’s President’s Voyage, which sails from Dublin to Lisbon on the Azamara Journey this August and is hosted by Mr. Pimentel and his wife, Sandi. 

Mr. Pimentel joined Azamara a year ago and immediately started looking for ways to improve upon a product that already had extremely high customer satisfaction ratings. He implemented the “Destination Immersion” program, which allows for longer stays and more overnights in each port of call. We reached him by email to discuss some other exciting changes in the world of cruising. 

FROSCH Insider: What can guests expect from this year’s President’s Cruise? 

Larry Pimentel: It includes special shore events that include private tours of castles and vineyards and a walking tour of Bordeaux. We’ll go to Margaux, where we will visit either Chateau Kirwan (a 3^rd Grand Cru Classe, which has been among the region’s most distinguished Crus since the legendary Bordeaux classification of 1855), or Chateau d’Agassac (one of the oldest estates dating back to the 13^th century and known for the Cru Classe Bourgeois Haut Medoc).  The event includes a tour of one of these magnificent chateaux, a walking tour in one of the glorious vineyards offering a taste of their wine, and of course, plenty of time for photographs.  The President’s Voyage also happens to be one of our golf cruises.  That part of Europe has some amazing golf courses.  Make sure you book the golf package ahead of time. 

FI: Can you tell us about the Suite Butler Service on board?

LP: We employ a UK butler training service---the same one used by Buckingham Palace.This is a highly personal service executed in a flawless manner and includes everything from unpacking to making dinner reservations. 

FI: How has cruising changed in the past decade?

LP: Certainly cruising has changed dramatically over the past decade. The on-board experience has become highly diversified and cruise ships offer more and more experiences for guests to enjoy. The ships themselves have become more like luxurious land resorts.  Many on-board changes were brought about because the nature of the clientele has changed. For example, not too long ago, cruise ships featured one or more formal evenings per week in which men wore tuxedos and women wore gala gowns. Now, things are much more casual aboard ship.

FI:  What makes Azamara stand out from other cruise lines?

LP: Leisure travelers have become much more independent. They seek unstructured and unique vacation experiences.  As for Azamara, we offer a product based on a club-like ambiance. It is a casual product that is in tune with our guests’ lifestyle. We appeal to well-traveled guests that love cruising and are interested in new ways to immerse themselves in the world’s great destinations. We also stay up-to-date by providing what we call the Four Pillars of Excellence, which are comprised of Destination Immersion, Extraordinary Service, Fine Cuisine and Wine, and Wellness and Vitality.  These are the guidelines by which we ensure we provide the best for our guests. 

Check in tomorrow for part 2 of our Azamara series, an interview with Captain Johannes Tysse.