When Carnival Cruise Line gathered guests in New Orleans, Louisiana, to preview its next chapter, the centerpiece wasn’t a new ship or a new route. It was dinner. The cruise line brought in Chief Culinary Officer Emeril Lagasse for an immersive behind-the-scenes look at where Carnival’s food program is heading, and what he revealed suggests the galley is becoming as competitive a battleground as the lido deck.

A large white cruise ship, the Carnival Celebration, is docked at a port with city buildings and a partly cloudy sky in the background.
Photo credit: stetsik, Depositphotos.

Originally published on fooddrinklife.com, part of the BLOX Digital Content Exchange.

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