The need for suppliers to provide experiential moments has never been greater, and when it comes to food, Celebrity Cruises has gotten the memo.

While aboard the company’s Equinox ship last month for MPI’s CMP Master Class at Sea (watch for a full report on that experience in the April issue of The Meeting Professional), a group of 26 meeting professionals took in Celebrity’s newest dining adventure, Le Petit Chef, which could justifiably call itself dinner (or lunch) and a show.

The meal kicks off with projections of colorful backdrops and animated versions of chefs onto all white tables and plates in front of the guests. Prior to each course, the cartoon culinarians humorously prepare and plate the food before it’s served. The performances during the trip featured everything from a bull fight to a chef falling into sauce.

Launched last year, Le Petit Chef also includes a contest among the chefs, with diners ultimately voting for the best course. Groups can take part in the offering in Celebrity’s Qsine restaurant through a buyout or with other diners on the ship.

Additionally, through a partnership Celebrity made last year with Michelin-starred chef Daniel Boulud, groups can have a Chef’s Table—a five-course experience with a private tour of the kitchen (or galley, in ship parlance). The cruise line also gives planners the option to book a 45-minute demonstration with the ship’s executive chef, who can show cake decorating, sushi rolling, how to grill a perfect steak, secrets of a pastry chef and other lessons.

More food innovations are in the pipeline, says chef Josh Becker, corporate director of culinary operations at Celebrity Cruises.

“We change our menus in accordance with trends and customer desires, and sometimes we overhaul venues,” he says. “We want to deliver a relevant, high-quality product. We’re always evolving.”