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t's a race to the finish!
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We managed to snap a shot of the set-up before guests gobbled the desserts!
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We admire our chefs for their steel concentration and focus.
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Time to eat!
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We only use the freshest ingredients onboard
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They always say you eat with your eyes first
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The mushroom risotto was a big hit
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What's on the menu next?
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The art of plating
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We'll take one of each, please!
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Guests sampled Caymus wines and learned about our wine offerings onboard.
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Dashing through the kitchen!
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Caymus was on hand to walk guests through our wine offerings onboard
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These desserts were almost too pretty to eat
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Mmm...
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Making sure the display looks perfect. First impressions are everything!
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Cheers to a job well done
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Small chocolate sculptures topped these sweet desserts
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Love the pops of green and yellow in this dish
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Mouth-watering bites
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Molly Brandt, Chef de Cuisine at 150 Central Park puts the finishing touches on her food
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Plating really is an art!
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Setting up for the tasty event
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Putting the finishing touches on the sushi
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Satisfy your sweet tooth onboard!
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A peek into the Royal Caribbean kitchen
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Chef Marco Marrama shares his food philosophy
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A guest favorite
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A small salad with a mighty bite
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A taste of Izumi's sushi offerings
