I found myself aboard the Carnival Jubilee, the newest Excel-class ship from Carnival Cruise Line, embarking from Galveston, Texas. This experience marked my initiation into the world of Carnival’s traditional offerings, and it was a journey filled with numerous firsts. From savoring the delights at Shaquille O’Neal’s Big Chicken restaurant to braving the Bolt roller coaster and luxuriating in the hot tub at the Loft 19 retreat area, each moment was a unique escapade in itself. Among the array of novel experiences was my enrollment in a class at the esteemed Carnival Kitchen, a cooking school onboard that imparts knowledge in crafting a variety of delectable dishes ranging from pasta, sushi, barbecue to scrumptious desserts like ice cream, cupcakes, and pies. Additionally, the Carnival Kitchen extends specialized classes in various cuisines such as Italian, Spanish, Indian, Colombian, and Peruvian, catering to the diverse gastronomic preferences of guests.
As I enrolled in the Emeril’s Favorites class at the Carnival Kitchen, a realm dedicated to the iconic chef Emeril Lagasse, I was in for an epicurean adventure. Renowned for his Creole cuisine and charismatic persona, Lagasse, the 1991 James Beard Award winner, and culinary luminary, holds the esteemed position of the chief culinary officer at Carnival since late 2022. His collaboration with Carnival has birthed restaurants on all Excel-class ships of the Cruise line, thereby enhancing the culinary journey for countless passengers. Armed with enthusiasm, my guest and I embarked on a culinary escapade that included crafting several recipes that bore the hallmark of Lagasse’s culinary brilliance. Although Lagasse’s physical presence was missed during our sailing, a sighting of the maestro outside his onboard restaurant, Emeril’s Bistro 717, during the Jubilee’s naming ceremony, added a touch of stardust to our experience. A snapshot with the legend captured by my elated guest added a personalized touch to our culinary sojourn.
A Glimpse into the Culinary Classroom
In the hallowed halls of the Carnival Kitchen, culinary enthusiasts like myself and my guest delved into the art of creating tantalizing dishes under the expert guidance of chef Joydeep. With our cooking stations laden with meticulously arranged ingredients, we commenced the culinary voyage, commencing with crafting a scrumptious shrimp and okra gumbo infused with the exotic flavors of file powder. Transitioning seamlessly to the creation of the New New Orleans pasta, a delightful medley of chicken, shrimp, and chorizo, our culinary skills were put to the test. However, with chef Joydeep’s expert instructions and assistance, even dietary adjustments for my pescetarian guest were seamlessly accommodated, underscoring Carnival’s commitment to catering to varied dietary needs. The final frontier of our culinary odyssey unfurled with the preparation of an exquisite strawberries Romanoff dessert, where culinary finesse merged with artistic flair as we adorned our plates with whipped cream embellishments. Despite a few missteps in timing and execution, the culmination of our efforts in each dish yielded a symphony of flavors that tantalized our taste buds.
As we plated our culinary creations and savored the fruits of our labor at the communal tables, a wave of satisfaction enveloped us. The subtle spices and bold flavors infused in each dish bore testament to the artistry we had imbibed during the session. The delectable gumbo, the savory pasta, and the decadent dessert left an indelible imprint, showcasing the harmonious union of culinary expertise and personal creativity. Culminating the culinary voyage, with graduation gifts in hand, we bid adieu to the Carnival Kitchen, armed with newfound culinary prowess and a treasure trove of Lagasse’s recipes to recreate the magic in our personal culinary domains. The experience was not merely a culinary excursion but a transformative journey that illuminated the profound joy of culinary creation and shared gastronomic indulgence aboard the high seas.
The culinary sojourn aboard the Carnival Jubilee encapsulated a tapestry of flavors, experiences, and memories that transcended the realm of mere dining to embody a holistic culinary odyssey. The union of expert guidance, culinary exploration, and shared camaraderie culminated in an experience that resonated deeply, underscoring the profound impact of gastronomy in fostering connections and creating lasting memories. As I disembarked from the Carnival Jubilee, enriched with newfound culinary insights and a red Carnival Kitchen-branded spatula as a memento, I carried with me the essence of a culinary enlightenment that transcended the boundaries of time and space, echoing the sentiment that indeed, food is the universal language that binds us all.