“We’re still working through the details but without this we’d be solving this after the ship was built which is way, way too late,” adding that sometimes “it’s silly details, but if you don’t catch it now, the change order you have to do … is a real pain … in the back side.” How many people can really pack in there, and get to the food, and get in line, and how is that going to work, and having a queue?” he asks spitting out mental possibilities like hitting a punching bag. “We’ve got all this awesome food and all these options which our guests want. (Handout, Royal Caribbean)įor the food hall, the structures with potential menus are laid out in the real dimensions as when they will appear on board that let’s food and beverage staff interact with the space and set up potential changes. But it allows us by having a cruise compass this early even though we have no idea how some of this is going to play out.” This rendering shows AquaDome Market, which is one of more than 40 dining and beverage options that will be on board Royal Caribbean’s Icon of the Seas when it debuts sailing from PortMiami in January 2024. “We can really work through the details together and it can be contentious and fun. “It’s a chance to talk through some of these moments before we’re on board and before we have guests on board,” he said. He led a tour through Royal’s 7,600-square-foot working space where the line has built out a full-scale model for the marketplace so that designers can see how it will work in practice, and not just on the drawing board. … the way you can get from neighborhood to neighborhood is so different that I think flow of people will be very different.” Because while it has the split hull and it looks similar-ish - and it’s big - it’s so different. “We often try to compare it to Oasis class and I even encourage us to not do that. “I have a hard time comparing this ship to other ships,” said Tim Klauda, the line’s vice president of product development. It has a similar footprint as the Oasis-class ships including a neighborhood approach complete with the Royal Promenade and open-air Central Park in the middle of the ship, but many of the spaces have been retooled. for test sailings in December, and begin Caribbean voyages from PortMiami in January. The amount of attention invested in something as seemingly simple as macaroni and cheese, though, is just illustrative of the depths to which Royal Caribbean is investing time and effort into what will be its new flagship, the first in a class that will take over the title of world’s largest cruise ship from the line’s six Oasis-class vessels. Icon of the Seas dome an engineering feat for world’s next largest cruise ship Each pasta is cut for its own sauce.”Ī test kitchen full of chefs concur for what turned out to be an unusually long mac-and-cheese-related conversation as visiting media tried samples of a variety of dishes coming to what will be five food hall options within the planned AquaDome Market, itself just a small corner of the massive AquaDome superstructure at the top of the 20-deck, 250,800-gross-ton cruise ship currently under construction in Finland. “It’s about consistency,” said Michael Jacobs, lead for culinary operations during a recent tour of Royal’s headquarters where it workshops ideas for everything from attractions to bars to the new dishes set to appear on board its upcoming fleet. MIAMI - The Royal Caribbean culinary team has spent more than 500 hours working on its macaroni and cheese, which is getting a starring role among a spate of new dining venues coming to Icon of the Seas when it debuts out of Miami in just over six months.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |