Carnival Cruise Line (NYSE:CCL) has hired celebrity chef and restauranteur Emeril Lagasse as its chief culinary officer.
In his new job, Lagasse will support Carnival’s chefs with guidance on food trends and techniques, and he will also provide input on future menu items and dining concepts. Guests will also see his input on the menus of main dining rooms fleetwide, including entrées designated as “Emeril recommends” picks; a restaurant concept created by Lagasse, Emeril’s Bistro, is already on two of Carnival’s ships, Mardi Gras and Carnival Celebration, and a third ship (Carnival Jubilee) will also feature an Emeril’s Bistro later this year.
Lagasse is the latest high-profile chef associated with the cruise line ”“ Guy Fieri has branded eateries on the company”™s fleet.
“With Emeril’s culinary expertise and broader profile on our ships, along with our wildly popular partnership with Food Network star Guy Fieri, Carnival will feature two iconic talents in the food and dining industry across our fleet,” said Christine Duffy, president of Carnival Cruise Line.
Well. I just got off the Celebration and Email might want to have his name removed – unless it’s just for his restaurant on ship. Guys restaurants are fabulous. The main dining rooms are horrible. One of the restaurants offers roasted duck in roll. We were maybe 5th table seated and I ordered the duck – out of it. The claim only 4 ducks a night – the restaurant was only opened for 20 minutes when we were seated. Can you imagine a ship with 5500 people a 4 ducks???? The sweet and sour shrimp – let’s just say I don’t know where you can get such tiny shrimp. Phil do you sail???