Clockwise from top left: Teri West, Travel Weekly's cruise editor; Juan Fernandez, the vice president of food and beverage for Carnival Cruise Line; and Folo host Rebecca Tobin talk about changes in cruise ship dining.
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In June, Carnival Cruise Line held an event in New Orleans called The Next Course, where it introduced new restaurants and menus on its upcoming ship, the Carnival Festivale, and showcased its partnership with superstar chef Emeril Lagasse, the line's chief culinary officer. It also served as a chance to talk about the latest in foodie trends, and how those trends are showing up on Carnival's ships.
In this episode we take that conversation even further with Carnival's vice president of food and beverage Juan Fernandez and cruise editor Teri West. We talk about changes in dining hours, dining styles, drinks and more and how those changes dovetail or diverge with how consumers eat and drink on land. Plus: How Carnival developed its relationship with Lagasse and the new restaurants on the Festivale.
This conversation was recorded July 9 and has been edited for length and clarity.
Episode sponsor
This episode is sponsored by National Geographic-Lindblad Expeditions
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