Royal Caribbean cooks up new venues for world’s largest cruise ship Icon of the Seas
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.
“It’s about consistency,” said Michael Jacobs, a director of 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. “It has to coat the pasta. Each pasta is cut for its own sauce.”
A 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.