- 5 weeks ago
Cruising to the Ends of the Earth - Season 1 Episode 3
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00:00Some cruise ships venture beyond the expected
00:04to reach the very ends of the earth.
00:08Welcome to the moon.
00:09Wow.
00:11Traversing frontiers, heading off the beaten track,
00:16and traveling far, far into the wilderness.
00:19Oh, no.
00:24Encountering Japan's majestic Mount Fuji.
00:27Isn't that amazing?
00:30It's sacred shrines.
00:32Look at that.
00:33Wow.
00:35And dazzling cities.
00:39Uncovering the magnificent sweep of Alaska's frozen glaciers.
00:44Wow.
00:45The hidden nooks of South Korea.
00:50And the beauty of the ancient Mediterranean.
00:53This is stunning.
00:57Crossing continents.
00:58Almost.
01:00Into some of the most diverse destinations.
01:04I've never seen anything like it.
01:06In the world.
01:07This is going to be one of those things that stays with me for a long time.
01:11This time, in the Mediterranean, a visit to an olive grove.
01:16That's a wheel and a half.
01:18Proves hard graft.
01:20Visit Abendbusch.
01:21Okay, yeah. I confirm it's Abby.
01:24I'll be here the rest of the day.
01:26And in Alaska, a wildlife expedition.
01:30Oh, come on, whales.
01:32Provides the wow factor.
01:34Oh, my God.
01:35That is a baby.
01:36There's three of them, so it might be a little family like us.
01:48Alaska, pristine and untamed.
01:51This vast wilderness is by far the largest U.S. state.
01:55With a land mass more than twice that of its nearest competitor, Texas.
02:01Renowned for its breathtaking landscapes, mountains, glaciers and steep fjords.
02:07Which are home to a diverse array of wildlife.
02:11Including sea otters, seals and numerous species of whales.
02:17One of the most elegant ships in the cruise line's fleet.
02:21The 19-deck Royal Princess.
02:23Is on an epic seven day journey around Alaska.
02:27Transporting more than 4,000 guests.
02:30To some of the most awe-inspiring locations.
02:34In America's 49th state.
02:40Today, the crew have dropped anchor.
02:43In Alaska's state capital.
02:46We are in Juneau.
02:48How do you pronounce it? Juneau? Just Juneau.
02:52Located on the Gastineau Channel.
02:54900 miles north of Seattle and the lower 48 states.
02:59Juneau sits in a land of wild extremes.
03:04This remote city with its population of just over 30,000.
03:08Is only accessible by air or sea.
03:12As it's surrounded by a vast and stunning ice field.
03:16That covers more than 1,500 square miles.
03:20An area slightly larger than Essex.
03:25This afternoon, some of Royal Princess's privileged guests.
03:29Are going on a special adventure.
03:31To seek out Juneau's most exciting residence.
03:37Don't break your leg.
03:38Yeah, watch it James.
03:41Amongst the intrepid explorers are Preston family.
03:44Mum Louise, who is travelling with daughter Beth.
03:47And future son-in-law James.
03:50To see Alaska, it's kind of like a dream come true.
03:53The views, the scenery, the wildlife, everything.
03:56It's something that we're not going to see from Blackpool Sea.
03:59Just memories that are left a lifetime.
04:01That's what I'm hoping we get out of this.
04:04It's the family's first trip abroad together
04:06since the loss of Louise's husband, Paul,
04:09who passed away 18 months ago.
04:13Today is my 30...
04:14Well, would have been my 34th wedding anniversary.
04:17Paul always wanted to go to Alaska.
04:19He would have loved the fact that we've still carried on,
04:23we've done what we wanted to do
04:24and we've done what his dream was.
04:26He wouldn't have expected anything different, really.
04:28He just knows.
04:30We're doers.
04:31We get on with things.
04:33The trio are heading 12 miles northwest of Juneau
04:37to Ork Bay, a wildlife hotspot
04:41popular with Arctic tern, bald eagles and sea lions.
04:47But today it's whales the guests are hoping to see.
04:52Orcas and humpbacks migrate here.
04:57The excursion is led by zoologist and whale expert Jack.
05:03So what are the chances of us seeing a whale today?
05:06Oh, really good.
05:07I'm not going to say 100%.
05:09They're wildlife, right?
05:10You can't ever guarantee anything.
05:12However, chances of seeing a whale,
05:14we would kind of be bad at our jobs
05:16if we didn't find something there today.
05:17Is there certain things that we should look for in the water
05:20to identify where they are?
05:21What you really want to do is look for birds,
05:24like eagles circling in the sky,
05:25or ducks or like waterfowl on the surface.
05:28And then we'll usually start to see something below the water.
05:31A lot of times we have seals and sea lions
05:33kind of poking their heads up really quickly.
05:35And then whales, of course, that would be hard to miss.
05:39The area is home to a population of magnificent humpback whales,
05:43which migrate here from April to November
05:46to feed in the nutrient-rich waters.
05:57That looks beautiful.
05:59Look at that one.
06:00Look at the background there.
06:03I've not seen a dancing whale out of the sea yet,
06:07which I need to find.
06:09I just want to see a whale.
06:11I just really want to see a whale.
06:16Oh, come on, whales.
06:23Five and a half thousand miles away on the other side of the world,
06:27and sailing in much warmer waters,
06:30one of the newest vessels in the fleet, Sun Princess.
06:34Boasting over 30 dining venues and bars,
06:38and five swimming pools,
06:40it's a state-of-the-art vessel that leaves others in its wake.
06:44The ship is on a week-long voyage of the Mediterranean,
06:47and today has docked at the Greek island of Corfu.
06:52Part of the Ionian island chain,
06:55Corfu lies off the northwest coast of Greece,
06:59230 miles from the capital, Athens.
07:04Surrounded by turquoise waters,
07:07the island has a long and colorful history.
07:09The Romans, Venetians, French, and English have all ruled here,
07:14and all left their mark.
07:17Corfu town boasts stunning Venetian architecture,
07:21a grand esplanade planted by the French,
07:25and even a cricket pitch left by the British.
07:28Inland, the Emerald Isle is one of the greenest Greek islands,
07:32covered with rich vegetation and lush olive groves.
07:41Today, it's not just the ship's 4,600 guests who are excited to explore the island.
07:49Hello, how are you both?
07:51Hi, welcome to the sanctuary.
07:54Keen traveller Millie from Devon studied tourism management at university.
08:00And the best thing we have is our champagne wall here.
08:03Wow.
08:04The 23-year-old's job is to take care of guests booked into the ship's most exclusive suites.
08:11In a nutshell, concierge, it's like a more personal service with the guests.
08:16You help them more with like their dining reservations,
08:19spa bookings and things like that.
08:21But as well as that, when they ask you what can they do in this port,
08:24I go the extra step for them, giving them my own recommendations
08:27and just nice little tips.
08:30First-hand knowledge of the destinations is an important part of Millie's job.
08:36And as she's only been in the role for five months, there's much to learn.
08:40Hi Millie.
08:41Hi, how are you?
08:42How's it going today?
08:43Yeah, good I think.
08:45To help broaden Millie's experience, her boss, John from Bolton,
08:49has arranged a trip away from the tourist trail to show her a lesser known side of Corfu.
08:57They're visiting Governor's Mill, an olive farm that's been in the same family for six generations.
09:03Hi.
09:04Hi.
09:05How are you?
09:06Nice to meet you, Millie.
09:07Nice to meet you.
09:07I'm John.
09:08I'm serious.
09:10The cultivation of olives has been integral to Corfu's economy, social life and culinary traditions for thousands of years.
09:18There are several million olive trees on the island, and olive oil is one of its biggest exports,
09:24described by the ancient Greek poet Homer as liquid gold.
09:30We are deeply in the heart of Corfu countryside.
09:36John and Millie have come to meet Spiros at one of his family's olive groves.
09:41You are standing in front of the oldest olive tree of the island, counting more than 1,500 years of
09:50life.
09:50Wow.
09:50It looks like something out of a movie.
09:52It's just beautiful as well, yeah.
09:53It's crazy.
09:54It is unique.
09:54And let me tell you that, these trees are still productive.
09:59Still producing the olives that you use.
10:00Yes, exactly.
10:01Exactly.
10:01It's incredible even for us, whenever we are coming for harvesting, to realize not only how many persons, but how
10:10many generations before of us did exactly the same thing to the same tree,
10:14and how many times this tree gives back again and again and again with generosity.
10:2612,000 trees in the olive groves are a variety called Leonolia.
10:31The extra virgin olive oil the trees produce is especially high in antioxidants and packed with naturally occurring chemicals claimed
10:40to have anti-inflammatory and anti-aging properties.
10:43This place was my favorite playground when I was a child.
10:51Which seems to be keeping Spiros young at heart.
10:54Okay, Millie.
10:55Do you want a hand up?
10:59Whoa.
11:00This is cool.
11:01I bet this was really, really fun as a kid, you know, your brothers up here.
11:04Yeah, of course.
11:05Well, when I was younger, I used to climb higher, but after the years, I feel the risk a little
11:12bit more.
11:12I'm with you there.
11:13I feel this level is good enough for me.
11:15Yeah, I'm fine here.
11:17Scaling the 1,500-year-old olive tree may have been a breeze, but getting down looks a trickier challenge.
11:30Worlds away from the sunny Mediterranean, the icy wilderness of Alaska and its state capital, Juno.
11:39A landscape filled with spellbinding glaciers and abundant wildlife.
11:46In nearby Ork Bay, Louise, Beth and James are on a mission to spot whales.
11:54So what am I looking for?
11:55Ducks?
11:56Ducks, birds.
11:58Ducks, birds, fish.
12:01Shoals of fish visible on the surface of the water could be a sign that Orcas are hunting them from
12:08below.
12:08I'm going to use my skills to find them now.
12:12To catch sight of one would be a lucky spot, as they are only seen on about 10% of
12:19trips.
12:23So Ooh, there's two multiple.
12:27A whole bunch of them.
12:29Oh man.
12:32Okay.
12:33I've read one.
12:34Yeah.
12:36That, that, that.
12:39No.
12:40Oh my god.
12:41George!
12:44Look at that.
12:51I'm using my phone to zoom in,
12:53because I'm struggling to see through the binoculars.
12:58For Beth and James, it's a dream come true.
13:02But Beth's mum, Louise,
13:04is struggling to catch a glimpse of these magnificent creatures.
13:08It was a bit of a show. Come on.
13:11Got to hope.
13:29In Ork Bay, Alaska, Beth and fiancé James have spotted an orca.
13:34But so far, mum, Louise, hasn't been as fortunate.
13:40I think they're in the middle there, because I can see splashing.
13:43I don't know, it might be a wave again.
13:45Is it a wave?
13:46Yeah.
13:48Oh, no, no. Is it?
13:49Yeah, there.
13:51Oh, my God, I spotted them on!
13:52Oh, orcas straight ahead.
13:54Yes.
13:55Can you see them right at the back, mum?
13:58Oh!
14:00They're like in sync, aren't they, when they swim?
14:03Wow.
14:0420-foot he is.
14:05That's quite scary, really, isn't it?
14:08Look at the size of the...
14:08Look at...
14:09Now he's just...
14:10Look at the size of it.
14:11Oh, my God!
14:12That is a baby!
14:13That is a little baby.
14:14Did you see, mum?
14:15Yeah.
14:20Oh!
14:21Oh, it came out a bit more, mum.
14:25There's three of them, so it might be a little family like us.
14:32Seeing whales, what a thing to see.
14:34They're just amazing creatures, aren't they?
14:35I mean, to see them up close.
14:37When do you ever get that opportunity?
14:40It's just mind-blowing, really.
14:48Thank you so much.
14:49It was really good.
14:51Hungry after their whale-spotting exploits,
14:54the family have come to the Gold Creek Salmon Bake restaurant.
14:59It's an opportunity to reflect on what would have been Louise's 34th wedding anniversary.
15:07I mean, I can't really believe exactly what it is that we've done today.
15:10I know.
15:11It feels like a really long day, but it's gone so quick at the same time.
15:13It's flown.
15:14Like, we've done loads.
15:15And the fact we thought we weren't even going to see anyone else.
15:17I know.
15:17And then we saw that massive one.
15:19Yeah.
15:19Well, it's been a nice day, even considering the day it is.
15:25You've been able to do things rather than just being at home.
15:28Yeah.
15:29It has been a nice day.
15:30Yeah.
15:31Rather than sat there on my arm with the dogs.
15:35I've loved today.
15:36Yeah.
15:36It's been amazing.
15:37It really has.
15:39We will do something every year on this date.
15:42So, and it'll always be a happy day.
15:44So, I'm happy.
15:46I'm with some whales.
15:47And I've got my cider.
15:49Cheers to Paul.
15:50Yeah?
15:51Yeah.
15:51To Dad.
15:52And Mum.
15:53And thanks for coming with me.
15:58Thanks for bringing us.
15:59We won't be here without it.
16:08Across the world, bathed in the warmth of the Mediterranean sunshine, the glorious Greek
16:15island of Corfu, Sun Princess Concierge Millie and her boss John are learning the mechanics
16:24of producing olive oil.
16:26Here we are.
16:27Wow.
16:28And a family business that dates back six generations.
16:32Let me introduce you to the source where all magic happens.
16:37Please.
16:37Excited.
16:38Let's go.
16:40This is pretty.
16:41Whoa.
16:42That's a wheel and a half.
16:43The mill's co-owner, Spiros, is passionate about preserving traditional methods of olive oil
16:50production.
16:50The process of making olive oil was the same from the ancient period until before 50
16:56or 60 years when we moved to the modern olive mills.
16:59After the olive groves, we have to crush the olives.
17:03This procedure took place inside this machine.
17:06We call it Alestiki.
17:08Alestiki is a traditional stone mill that slowly crushes the olives, generating minimal heat,
17:15which helps preserve their delicate flavour.
17:19The Alestiki was working sometimes with donkeys and horses and sometimes with humans.
17:26How heavy?
17:27That's quite heavy.
17:28Oh, God.
17:29This is where she's been working out.
17:31I'm ready.
17:31Let me show you.
17:33Lift it up and push.
17:34Okay, yeah.
17:35I confirm it, Abi.
17:39Now, how many times does she need to go around for this?
17:42Not many times.
17:43Imagine that for approximately 200 kilos of olives, we need around two to three hours of
17:49continuation.
17:49So she's fine.
17:50I'll come back in a bit.
17:51I'll be off now.
17:52I'll be here the rest of the day.
17:53But we have two in one.
17:55We have production plus some exercise.
17:59Well, there we go.
18:00That's why everybody was so spelt back in the day, right?
18:03Exactly.
18:09Spiros' extra virgin olive oil is now produced using modern methods and has won numerous international
18:16awards.
18:21This is a limited edition product exactly because it is produced from the oldest trees of our
18:28estate.
18:29So this is like the tree we climbed, right?
18:31Yes, exactly.
18:32These are the specific olive oil tasting glasses.
18:37Like wine tasting, olive oil comes with its own special ritual.
18:43Before we taste it, we have to close it from the top so not allowed aromas and flavours to
18:50leave, not allowed the oxygen to come inside.
18:52And with the other hand for a minute, I want you to start warming up the bottom like this.
18:57It's necessary whenever we want to test an olive oil to bring it close to the body temperature.
19:03Okay.
19:03So in this way what happens?
19:05The olive oil opens and extracts better all the aromatic palette.
19:09Try and turn it around like that.
19:11I want you to bring it close to your nose.
19:14Take off one hand and take a deep breath.
19:20And then an olive oil drop in your mouth like 5ml.
19:24Like a sweet spoon.
19:26Excellent.
19:27Close your lips.
19:29Try to fully cover your mouth from inside and feel it everywhere.
19:32And then do not swallow it fast.
19:35Yeah.
19:36That should taste really good.
19:37It's very nice.
19:38That's true.
19:39And in Greece we used to say yamas, which means to our health.
19:44Yamas.
19:45Yamas.
20:00Yamas.
20:00The sun is very nice rather than just saying oh yeah, you can go here.
20:02It's much nicer.
20:09On the other side of the world, in Alaska, the fleet's royal princess is continuing her voyage
20:16off the coast of America's last frontier.
20:20Today, the ship is cruising towards the stunning World Heritage Site of Glacier Bay.
20:26This national park and preserve spans 3.3 million acres of rugged mountains, forests and tidal waterways.
20:35It contains over a thousand glaciers spread across a wild landscape etched by ice over millennia.
20:46Glacier Bay National Park is bordered by the Gulf of Alaska to the south and Canada to the north.
20:56With guests waking up to breathtaking views in every direction.
21:06Navigating this 330 meter long super vessel is Italian captain Andrea Spinardi.
21:13And staff captain Kevin Grant from Newcastle upon Tyne.
21:18I've been working for Princess about 25 years and on Royal Princess approximately two years.
21:23I've cruised around Alaska on and off I would say 10 to 15 years.
21:26You never get sick of the scenery because it's always spectacular.
21:30It really is a privilege to be on board a ship that's coming to Alaska and to be paid to
21:34do this job to enjoy such an exhilarating experience.
21:38This morning, the crew will execute a challenging 180 degree turn to give every guest on board an optimal view
21:48of the stunning scenery.
21:54Welcome to Alaska.
21:56First order of the day, a premium quality breakfast served in the exclusive sanctuary area where guests can enjoy one
22:05of the best vantage points on the ship.
22:07My name is Zaza and I'm a leader manager, co-pilot of director of restaurant operation.
22:13Right now it's already six. I get up already five o'clock. I have my coffee already.
22:19So I do. I am morning person. I love mornings. I like the beginning and start of the day.
22:26We need those cushions out, guys.
22:30Now we are before entering the Glacier Bay.
22:33This is basically the highlight of the cruise.
22:37We have a cross finger that is not going to have any rain, even though it's perfect how it is
22:42cloudy.
22:43With the sanctuary expected to be busy, Zaza can't afford any hitches.
22:48Yeah, just put the towels on the top.
22:50A smooth breakfast service is vital so that guests don't miss the special maritime event in just over an hour.
22:59The chef, we need to call him immediately now. We are a little bit late with the timings.
23:11On the bridge, British Staff Captain Kevin has notified the National Park Service of the ship's imminent arrival.
23:19Oh, swing my stern.
23:21Yeah.
23:22To help protect the natural environment, only two cruise ships per day can enter the park.
23:29Certain areas are out of bounds during seal pupping season, and speed is limited if humpback whales are present.
23:39We're about two miles from the highlight of the cruise, which is Marjorie Glacier on our port side there.
23:44And the ship is proceeding very slowly at about two and a half knots because, as you can see, there's
23:48lots of ice around.
23:50Icebergs, bergy bits, growlers, things like that.
23:53And we have to be very careful that we don't cause any damage to the ship, the flusters and the
23:57engines and the propellers.
24:01Back on deck...
24:03Hi, mamma mia.
24:04Call the chef. Nobody's here. No food, no nothing.
24:07The guests will expect their breakfast in less than an hour.
24:12So we are waiting still the chef to arrive, even though we are short of the time.
24:19I come from the military family, so it has to be done at the time when my father is going
24:24to say,
24:25six o'clock, everybody breakfast, everybody breakfast, six o'clock, with no excuse.
24:32Good morning. Enjoy the view.
24:36Many of the thousand-plus glaciers in the national park are out of sight high up in the mountains.
24:42But here, guests can see a number of tidewater glaciers that extend all the way down to the waterline.
24:50With the ship approaching one of the most impressive, the mighty Marjorie Glacier,
24:56excitement is building with eager guests up for an early breakfast,
25:01including British mum Louise and daughter Beth.
25:05I think I have seen an otter, but as soon as I look in here, I lose where I've just
25:10looked outside.
25:11This is my first time on a cruise ship.
25:13I did used to actually be a travel agent for cruises,
25:17which is bizarre to think I've never actually been on a cruise.
25:21Ensuring guests, including first-time cruisers like Beth,
25:25have the ultimate experience is something Zaza takes to heart.
25:30She's been sailing in Alaska for the past ten years, and her passion hasn't subsided.
25:37I adore.
25:38When I started to work on the ship when I was twenty-something,
25:44I said I'm going to go only once, and I'm twenty-two years here.
25:50I love it. I found myself here. I just love it.
25:58Good morning. How are you?
26:02Good morning.
26:03To Zaza's relief, a breakfast feast is ready just in the nick of time,
26:08including locally sourced fish.
26:11I can see that we have the salmon in Alaska.
26:14Yes, all the fishes that we're serving is coming from Alaska.
26:22I've got my breakfast, I've got my food, I have these great binoculars,
26:26so I'm going to hope to see some whales and seals,
26:30and I think there's going to be some otters.
26:32Yeah, and coffee. You always have to have coffee.
26:39On the bridge, Staff Captain Kevin is preparing to make the dramatic 180-degree turn.
26:47We're trying to pick the best area, which is as close as possible,
26:51but as safe as possible, to the front of the Marjorie Glacier,
26:54where we can stop the ship, turn around, and shawl on the guests,
26:59the port on the starboard side, view of the glaciers.
27:02It's 7 a.m., and an expectant crowd is ready to watch
27:07as the ship executes its tricky maneuver.
27:22On its seven-day epic voyage around the Alaskan coastline,
27:26Royal Princess is treating over 4,000 guests
27:30to some of the most spectacular sights on Earth.
27:36The ship is sailing in the furthest reaches of Glacier Bay National Park.
27:43Captain Andrea and his crew are about to execute a 180-degree turn
27:48of the 1,083-foot-long super vessel to give all the guests an optimal view
27:55of the stunning Marjorie Glacier.
27:58We have to found a good position where we can rotate.
28:01There is sometimes some rush ice here and there.
28:04So once we found the right spot, we stop the vessel there, we rotate it.
28:08It is a spectacular moment.
28:12We can see the guests on deck.
28:14They are choosing a perfect location for the viewing.
28:19Look at those, look at those icebergs.
28:24Finally, the moment guests and crew alike have been waiting for.
28:33The ship's navigator begins to make a graceful turn as the 21-mile long,
28:39one-mile wide, and 200-foot-tall Marjorie Glacier comes into sharp relief.
28:54This is gorgeous.
28:56Like, we're cruising through a national park on a cruise ship right now.
29:00There's not a lot of people that can be able to say that.
29:03No matter how many times you come, it's different every time.
29:06The weather's different, the amount of ice is different,
29:08the scenery is different, and the wildlife is different.
29:12So it's spectacular every time, and you never get sick of it.
29:15I like the tension.
29:17I like the views.
29:19You know, everything is mixed.
29:20All the feelings are mixed together, and I just love it.
29:24Cheers.
29:26Nice.
29:27To do this with people that I love,
29:29and to see a spot that is so untouched and so majestic,
29:33there just, there really aren't words.
29:36For Louise and daughter Beth, it's a dream country.
29:41It's been perfect, honestly.
29:43It's surreal.
29:44Do you know, it's like CGI, but it's actually real.
29:47Yeah, it kind of, like, the more you stare at it,
29:49the more it doesn't look real.
29:57After an hour in front of the Glacier,
29:59the 180-degree turn is complete.
30:04Across the decks, thousands of passengers
30:06have been impressed by the sights.
30:10Oh, it's absolutely beautiful.
30:12Just mind-blowing, breathtaking.
30:14You know, the snow-capped mountains, the glaciers,
30:18seeing the icebergs or mini icebergs.
30:21Definitely one of the best highlights of this trip so far.
30:26Experiencing it with one another, you know,
30:28when are we ever going to see something like this together?
30:31Especially, you know, from England, you don't see anything like this.
30:46From icebergs and glaciers in the frozen north,
30:50to warmer southerly waters,
30:52where Diamond Princess is voyaging around the Japanese archipelago.
30:56For guests to experience all the country has to offer,
31:00the intensity of Tokyo,
31:02the festival atmosphere in Aomori,
31:05and the delights of Kagoshima,
31:07the ship must travel hundreds of miles between ports.
31:12Sometimes this means spending a whole day at sea,
31:15giving guests time to learn more about Japanese culture,
31:18with some help from British entertainer Diane.
31:23I'm off to the theatre.
31:25My show is today, which is very exciting.
31:30So I've just got to get a little...
31:32Get my costumes in there, my kimonos.
31:36Diane's performance will take place
31:38in the ship's 846-seat theatre.
31:44So, we're backstage now.
31:46Most people don't get to see this.
31:49I'm a rakugo performer,
31:52which is traditional Japanese comedy storytelling.
31:55So, rakugo's been around for, like, 400 years,
31:58and it's basically a one-man show.
32:03You play all of the characters in the story.
32:06You have two props, and they can be anything,
32:08and you make your own sound effects.
32:10It could be, like, pouring a drink.
32:12So you do...
32:13The person over there has the glass.
32:21And you've got, like, five minutes to get the audience
32:24into your world of imagination,
32:25and then you take them on an imaginary journey.
32:28After leaving Liverpool in her 20s
32:31to backpack around the world,
32:33Diane eventually arrived in Japan,
32:35where she has lived ever since.
32:38When I first got to Japan,
32:40everything was so wild and new.
32:42But I knew straight away that I wanted to be here longer,
32:46and there was something special that just pulled me in.
32:49Diane immersed herself in the culture,
32:52learned the language,
32:53and landed a job assisting an English-speaking rakugo artist.
32:58He inspired Diane,
32:59and now she is the only professional
33:02foreign female rakugo performer in Japan.
33:06So I've been performing rakugo for about 27 years.
33:10Do I...
33:10Ah!
33:11I know.
33:12Unbelievable.
33:13Yeah.
33:14It's, like, life-changing.
33:15I'm so glad I found that little rakugo world.
33:20Costume is an important part of Diane's performance,
33:22and she has a collection of over 500 traditional Japanese garments.
33:28These are all my kimonos.
33:30I had to go to school to learn how to put on a kimono,
33:34because these are all of the layers that are inside.
33:37You have, like, a little underskirt,
33:39and then you have, like, an extra layer,
33:44which is, like, a long underskirt.
33:47And that's the third layer.
33:49So we're already up to three layers.
33:52Diane's passion for all things Japanese
33:54has won her many admirers in her adopted country.
33:59I do feel that I've been accepted into Japan.
34:02I think because I do traditional Japanese things,
34:06people are very encouraging and very supportive.
34:11So I feel like I have been accepted.
34:13I'm a Scouse Japanese, yeah.
34:16There are over 1,500 Japanese guests on board,
34:20and Diane needs to make sure her performance lives up
34:23to everyone's expectations.
34:25All done.
34:29Ready for the show.
34:38Across the Pacific Ocean, off the coast of Alaska,
34:42crew aboard Royal Princess are preparing for the biggest event
34:46of the entire voyage.
34:49Tonight is the much-anticipated formal night.
34:53For over 4,000 guests, it's a chance to get dressed up,
34:57relax, and dine in elegant surroundings
35:00at the biggest event of the entire voyage.
35:07Hi, guys. How are we doing?
35:10There are 12 restaurants on board Royal Princess,
35:13and leading the charge of 200 culinary crew
35:17is corporate executive chef Michal from Poland.
35:21My role on board the ship is to evaluate
35:24and assess all the preparation, breakfast, snack,
35:29lunch, tea time, dinner amongst all the outlets
35:32and make sure that the quality is what is expected by the guests.
35:38That's good, huh?
35:40That's very good, huh?
35:43At the signature Italian Sabatini's,
35:46guests can choose from a carefully selected menu
35:50of three appetizers, eight mains, and three indulgent desserts.
35:55And the chefs must prepare enough of each dish
35:58so they don't run out.
36:01Of course, we have projections which meals, which dishes
36:05are the highest sellers.
36:06the expectation is bigger, you know, definitely the pressure is on.
36:12Before service begins, one portion of each dish is prepared and cooked
36:17so Michal can check everything is up to scratch.
36:22Okay, are we ready for the tasting for tonight?
36:24Yes, we're ready.
36:24Okay, guys, let's bring it up, what are you prepared for tonight?
36:26Let's go.
36:29Okay, good, lined up dishes with the pictures, guys.
36:32Don't be shy, don't be shy.
36:34We do a lot of tastings.
36:36The whole goal of me being on board is to help the team.
36:40And support them, and through the tasting, I can pass my knowledge to them.
36:47Okay, guys, the food looks amazing, then let's dig in, yeah? Let's taste it, yeah?
36:52Among the dishes on offer, a starter of mushroom and mozzarella arancini
36:57served with a marinara sauce.
37:07Thumbs up.
37:08Lots of cheese.
37:10Very, very good, guys, yeah?
37:12You did it, buddies, yeah?
37:13I know, I can tell, you're smiling, that's good, that's good.
37:15You should be happy about it, yeah? You should be proud, guys, yeah?
37:18Great job, great efforts.
37:20Don't forget, extremely busy night.
37:22Higher expectations, formal night, everybody's gonna be dressed up.
37:25Everybody wanna have the best experience for the dinner tonight,
37:28and let's deliver the excellence, and once again, well done.
37:32Great job.
37:33Let's get everybody, let's get it done, and let's get it out of the way, yeah?
37:37Have a great evening.
37:38Let's go.
37:38Back to work.
37:41The pressure to deliver immaculate service is just as great front of house.
37:48Big party here.
37:50Yeah.
37:50I think that we're celebrating anniversary here.
37:52Ah, okay, very nice.
37:54Leading the team, Zaza and Silvio from Romania.
37:59Tonight is one of the most important nights.
38:01Basically, it's the night when we welcome officially on board our guests.
38:04We walk around in all the restaurants to make sure that they are ready,
38:08the setup is ready for welcoming the guests for dinner.
38:11Tonight, the restaurant is fully booked with 140 diners.
38:17The pressure is there.
38:19We have quite a huge amount of them who is coming tonight.
38:23It's definitely not easy to do.
38:38Off the coast of Japan, aboard Diamond Princess, guest entertainer Diane is set to begin her Rakugo performance.
38:48It's 9am, an unusual time for a theatrical show.
38:53But with the ship at sea all day, the crew have laid on plenty of entertainment for the 2,700
38:59guests.
39:01I know it's going to be a good show.
39:02I can feel it.
39:03I can feel it.
39:04It's good energy.
39:05New to Rakugo are British guests Yvonne and her daughter Kerry on board to celebrate Kerry's 50th.
39:13Are you ready?
39:14I can feel it.
39:18They're warmed up.
39:21Many of the audience are Rakugo aficionados, so it's vital Diane is on top floor.
39:27Thank you very much.
39:28Good morning, everybody.
39:30Good morning.
39:31Good morning.
39:33Very early.
39:37So your imagination is a very important part of the performance.
39:42You have to imagine everything in the scene.
39:44So if you don't laugh during today's performance, that's not my fault.
39:50It's your imagination.
39:52I love to be on stage and I love to be writing new material.
39:56I just want to play with the audience and have fun with the audience.
39:59I love to make people laugh.
40:01So if you imagine that the microphone is a bonsai, then my fan would become my clippers.
40:08So I'm just going to trim my bonsai.
40:11Bonsai gardening.
40:17Maybe one more.
40:22I'm okay.
40:24I'm okay.
40:25I'm okay.
40:25Tiga detenai.
40:26No blood.
40:27No blood.
40:28No blood.
40:28And it's a beautiful day, so I'm going to go for a walk.
40:32Choto sanpo ikitai ne.
40:34Hai hai hai.
40:39But I have to get to the ship.
40:42I should hurry up.
40:43I should run.
40:44Hashtar hou ga inae.
40:50Diamond princess!
40:52Come back!
41:00Thank you!
41:02The Japanese guests have been wowed.
41:04And even the Rakugo novices seem to be won over.
41:08It's one of the best entertainments that we've seen on the ship so far.
41:11The Japanese get involved a lot more maybe than what we do.
41:15We're perhaps a little bit more reserved.
41:17But no, it was excellent.
41:19Okay.
41:21Hello!
41:23Hello!
41:24Thank you!
41:25Thank you!
41:26Thank you!
41:27There's always like such a lovely response from the passengers here.
41:31They're such loyal people and they always come and they bring me photographs or have them on the phone.
41:37They never delete the photos that they've taken and they have like every year with me and stuff.
41:42It's like it's so sweet.
41:43It's adorable.
41:45Thank you!
41:494,000 miles away in Alaska, the 1,346 strong crew aboard Royal Princess are in the throes of formal
41:59night.
42:01Hey!
42:02It's 6 p.m.
42:03Now it's gonna be busy.
42:04The peak hours.
42:05A special event in the ship's calendar where guests are welcome to dress, to impress.
42:11And everything has to be perfect.
42:14Make sure, guys, you clean up the plates, yeah?
42:16Clean up the plates around, you know?
42:18Yeah, before, before, we're gonna put them up.
42:22Tonight, Louise, daughter Beth and her fiancé James from Preston have chosen the ship's Italian restaurant.
42:32Good evening.
42:33Good evening.
42:34Warm welcome to Sabatini's.
42:36We have a party of three, right?
42:37Yes, reservation for three.
42:38Perfect.
42:39Please follow me.
42:40Please.
42:42James is my fiancé and we have been together for eight years, nearly nine.
42:48We've been engaged for just over six months.
42:52He's the funniest person I genuinely think I've ever met.
42:55There's not a day that actually passes by that he doesn't make me laugh.
43:00I don't know half of these words.
43:05I'm gonna stick to what I know.
43:07We met at a local pub up in the north near Preston.
43:11We sort of just locked eyes across from the bar.
43:13After that, I think I messaged her maybe eight times to try and organise a date with her.
43:19Until one day, she just messaged me going, are you out tonight?
43:21And I was like, of course I am.
43:22And then from there, it just blossomed.
43:25As they settle in for a relaxing evening.
43:30Arancini, yes?
43:31Yes, please.
43:32And the lasagna.
43:33Can I please have the arancini as well?
43:35And the risotto.
43:37Could I just get the carbonara, please?
43:39Thank you so much.
43:42Now 6pm until 8.30pm, it's gonna be super busy.
43:45Pressure is ramping up in the galley for executive chef Michal and his team,
43:50with multiple orders on the go.
43:54Make sure focus, yeah?
43:56Everybody, I cannot hear you.
43:58Yes.
43:59Okay, guys.
43:59We're trying to be on top of everything, to provide a smooth and amazing and appetizing
44:06service throughout the evening.
44:09Oh, bingo.
44:10Bingo, bingo, bingo.
44:12We have the arancini al tartufo, rice balls with mozzarella, truffle oil.
44:17We serve it with marinara sauce.
44:21It's really nice, thank you.
44:22Please enjoy, buon appetito.
44:24Thank you so much.
44:25That looks really nice.
44:26Cheers to the holiday.
44:28Cheers.
44:29Miles.
44:34Really good.
44:36Oh, it is cheesy.
44:38As the family tucks in...
44:40Okay, guys, do they fire main courses?
44:43In the galley, there's no time to rest.
44:46How long?
44:48Five minutes?
44:49Five minutes?
44:49Okay, make it five minutes, yeah?
44:52Okay, yeah, pasta, pasta, plate up, plate up, guys, yeah?
44:56The main courses are ready.
44:57Okay.
44:57Oh, fantastic.
44:58Thank you very much.
44:59Lasagna, la bolognese, risotto, funghi, porcini.
45:03Perfect, thank you.
45:04Spaghetti alla carbonara.
45:06Really?
45:07Thank you very much.
45:08Thank you so much.
45:09I've got food envy already.
45:12No, this is really good.
45:13Is it?
45:14This is really good.
45:15I can see you enjoying your meal.
45:17Yeah, it's really nice, thank you.
45:18I just wanted to stop by and check how's everything.
45:20No, it's really nice.
45:21Yeah, it's really good.
45:22That's good.
45:23And I hope you're going to enjoy the rest of the evening.
45:24I wish you a bon appétit.
45:25Okay.
45:26And if you need anything, just let us know.
45:29Even though Paul can't be here, to spend time with, like, my family...
45:35You know, family's everything, isn't it?
45:38You've just got to look after each other and just do things together.
45:43I mean, family means the world to me.
45:49And they're always there for me.
45:51And I'll always be there for them.
45:54Next time, in Japan, an immersion into local culture...
45:59So, what do we need to wear? Are there any rules?
46:03...turns up the heat.
46:04In principle, make it.
46:07And in Alaska...
46:08Get right on the edge of the cliff.
46:10A sky-high sightseeing trip...
46:12How high are we?
46:13We're about 80 feet up in the air right now.
46:15...sets pulses racing.
46:17My heart's pumping right now.
46:19All my friends.
46:20We'll be back.
46:20Let's go.
46:48...so, let's give him a shot.
46:49There's going to be some sort of thing.
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