Royal Caribbean International Launches Cruise Industry's First Culinary Collection

Apr 10, 2001, 01:00 ET from Royal Caribbean International

    MIAMI, April 10 /PRNewswire/ -- What's cooking tonight?  Will it be the
 San Pedro crab cakes, pumpkin bisque, or ziti Santa Fe?   Great meals are the
 highlight of a cruise vacation for many guests.  Now they can recapture great
 meals and memories at home, thanks to Royal Culinary Collections, a new line
 of products made to the exacting standards of Master Chef, author and artisan
 Rudi Sodamin.  The line includes foods, seasonings, sauces, and chef's
 essentials.  All products carry the Chef Rudi signature, and represent the
 creative vision of one of the cruise industry's most decorated chef.
     "Many guests have told us how much they miss our food at the end of a
 great vacation," said Master Chef Rudi.  "We wanted to bottle the
 international flavors of their journey to remind them to return to Royal
 Caribbean for wonderful sights and tastes."
     The signature foods, seasonings, and sauces are designed to capture the
 rich flavors of Royal Caribbean International's ports of call, from Alaska to
 Australia, Mexico to India, and the Mediterranean to Scandinavia.  They will
 be available onboard all ships in the fleet by July 2001, and eventually
 through Royal Caribbean's catalog and Web site, www.royalcaribbean.com .
     "Rudi's entrepreneurial vision in developing signature products for our
 guests and friends is a great enhancement to our brand," said Maria Sastre,
 vice president, Total Guest Satisfaction - Services.
 
     The collection presently includes:
     * Herbs and spices from around the globe in 12 blends, e.g., Tropical
 Seafood Seasoning, with sparkling hints of French, Spanish, West Indian and
 African flavors; Mardi Gras Cajun Seasoning, a jazzy blend full of the flavors
 of New Orleans.
     * Specialty oils and vinegars, full of the warmth of sun-drenched cuisine,
 e.g., Rosemary-Basil Olive Oil, as fragrant as the gardens of Tuscany, and
 Sherry Vinegar, perfumed by oaken wine casks.
     * Salad Dressings like Bermuda Onion, to bring home the island experience
 in a bottle.
     * Condiments like Captain's Steak Sauce and Spicy Cognac Mustard, served
 in Chops Grille, the premium steak house onboard Radiance of the Seas.
     * Marmalades such as Wild Strawberry and Apricot Blossom, for a rich
 essence of fruit flavor.
     * Boxed Chocolates, each morsel an intense burst of deep flavor with a
 satiny finish.
     * Chef's wear -- a baseball-style Chef's Cap, heavy-duty chef's apron, and
 kitchen towels, for gifts or to make cooking at home more fun.
     Rudi Sodamin has received international awards, including the title
 Honorium Con Scosi from the Maitres Cuisiners de France, the hospitality
 industry's highest award, and has been knighted by the Club Prosper Montagne.
 Sodamin also has been granted honorary membership in Le Club de Chefs des
 Chefs, an exclusively culinary organization comprised of chefs who cook for
 royalty and heads of state.  In 1997, he also received the Silver Spoon Award
 from Food Arts magazine, recognizing his contributions to the food and
 beverage industry.
     Royal Caribbean International is a global cruise brand with 14 ships in
 service and six under construction or on firm order.  For additional
 information about the cruise line, please visit the company's Internet Web
 site at www.royalcaribbean.com or www.rclinvestor.com .
 
 

SOURCE Royal Caribbean International
    MIAMI, April 10 /PRNewswire/ -- What's cooking tonight?  Will it be the
 San Pedro crab cakes, pumpkin bisque, or ziti Santa Fe?   Great meals are the
 highlight of a cruise vacation for many guests.  Now they can recapture great
 meals and memories at home, thanks to Royal Culinary Collections, a new line
 of products made to the exacting standards of Master Chef, author and artisan
 Rudi Sodamin.  The line includes foods, seasonings, sauces, and chef's
 essentials.  All products carry the Chef Rudi signature, and represent the
 creative vision of one of the cruise industry's most decorated chef.
     "Many guests have told us how much they miss our food at the end of a
 great vacation," said Master Chef Rudi.  "We wanted to bottle the
 international flavors of their journey to remind them to return to Royal
 Caribbean for wonderful sights and tastes."
     The signature foods, seasonings, and sauces are designed to capture the
 rich flavors of Royal Caribbean International's ports of call, from Alaska to
 Australia, Mexico to India, and the Mediterranean to Scandinavia.  They will
 be available onboard all ships in the fleet by July 2001, and eventually
 through Royal Caribbean's catalog and Web site, www.royalcaribbean.com .
     "Rudi's entrepreneurial vision in developing signature products for our
 guests and friends is a great enhancement to our brand," said Maria Sastre,
 vice president, Total Guest Satisfaction - Services.
 
     The collection presently includes:
     * Herbs and spices from around the globe in 12 blends, e.g., Tropical
 Seafood Seasoning, with sparkling hints of French, Spanish, West Indian and
 African flavors; Mardi Gras Cajun Seasoning, a jazzy blend full of the flavors
 of New Orleans.
     * Specialty oils and vinegars, full of the warmth of sun-drenched cuisine,
 e.g., Rosemary-Basil Olive Oil, as fragrant as the gardens of Tuscany, and
 Sherry Vinegar, perfumed by oaken wine casks.
     * Salad Dressings like Bermuda Onion, to bring home the island experience
 in a bottle.
     * Condiments like Captain's Steak Sauce and Spicy Cognac Mustard, served
 in Chops Grille, the premium steak house onboard Radiance of the Seas.
     * Marmalades such as Wild Strawberry and Apricot Blossom, for a rich
 essence of fruit flavor.
     * Boxed Chocolates, each morsel an intense burst of deep flavor with a
 satiny finish.
     * Chef's wear -- a baseball-style Chef's Cap, heavy-duty chef's apron, and
 kitchen towels, for gifts or to make cooking at home more fun.
     Rudi Sodamin has received international awards, including the title
 Honorium Con Scosi from the Maitres Cuisiners de France, the hospitality
 industry's highest award, and has been knighted by the Club Prosper Montagne.
 Sodamin also has been granted honorary membership in Le Club de Chefs des
 Chefs, an exclusively culinary organization comprised of chefs who cook for
 royalty and heads of state.  In 1997, he also received the Silver Spoon Award
 from Food Arts magazine, recognizing his contributions to the food and
 beverage industry.
     Royal Caribbean International is a global cruise brand with 14 ships in
 service and six under construction or on firm order.  For additional
 information about the cruise line, please visit the company's Internet Web
 site at www.royalcaribbean.com or www.rclinvestor.com .
 
 SOURCE  Royal Caribbean International