Carnival Cruise Line launches major culinary evolution program
What happened
Carnival Corporation is implementing "The Next Course," a culinary evolution program across its fleet. This initiative includes four new restaurants planned for upcoming Excel-class ships, such as The Festivale and The Tropicale. New concepts include Emeril’s Coastal Seafood, which draws on New England classics, and Bistro Musicale, which offers a Parisian approach.
Why it matters
The program involves Juan Fernandez, Carnival’s vice president of food and beverage, and Chief Culinary Officer Emeril Lagasse. The expansion aims to enhance Carnival Corporation's onboard dining experiences and market offerings.
Who's involved
- Carnival CorporationGlobal cruise company implementing the culinary evolution program
- Juan FernandezVice president of food and beverage overseeing the culinary evolution program
- Emeril LagasseChief Culinary Officer driving product development and enhancing onboard experiences
Who could feel it
Possible knock-on effectsThese are possibilities Brind reasoned out, not predictions, and not advice. Most are not stated in any report.
- Carnival CorporationSpeculative
The massive culinary expansion program could boost Carnival Corporation's revenue and market position.
- New BedfordSpeculative
Increased demand for New England classics seafood might boost local market prices in New Bedford.
Keep exploring
The entities involved
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Emeril Lagasse
American chef
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Parisian
defunct American department store chain
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New England
region of the northeasternmost United States