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Press ReleaseChefs Announce Partnership with Royal Caribbean InternationalAmerican Culinary Federation launches culinary-certification program for corporate clients St. Augustine, Fla., March 11, 2005—The American Culinary Federation, (ACF), Inc., has partnered with Miami-based Royal Caribbean International to develop an innovative culinary-training and certification program for the cruise line’s senior culinary professionals. The program, which reinforces Royal Caribbean’s commitment to quality dining at sea, offers continuing education to nearly 100 of the line’s senior executive chefs, executive chefs and executive sous chefs. The new ACF curriculum supplements knowledge and skill levels through a combination of theoretical and practical-classroom experiences. Throughout the program, Royal Caribbean chefs perfect their preparation and service skills, concentrating on attention to detail, flavor, nutritional value, food safety and overall guest satisfaction. They also undergo a series of examinations following each session to earn their official ACF certifications. The senior chefs who participate in the training will share key learnings from each course with their culinary staffs fleetwide. “We commend Royal Caribbean for its additional investment in an already award-winning culinary program,” said Dawn Jantsch, managing director of ACF. “Further raising the quality of training and foodservice at all levels to continue exceeding industry standards will benefit both the ship culinary staff and their clientele.” “The partnership between Royal Caribbean and the American Culinary Federation is an ideal match, considering ACF’s exceptional reputation and expertise in culinary service and Royal Caribbean’s strong commitment to culinary development,” said Frank Weber, director, culinary and beverage, for Royal Caribbean International. “We are pleased to take our culinary department to the next level with this new partnership and look forward to offering guests even more outstanding dining experiences.” The organizations first came together last summer when ACF honored the line with its Achievement of Excellence Award, a prestigious dining award recognizing superior foodservice and cuisine. Both organizations quickly realized the mutual benefits of entering into a partnership and soon began crafting the innovative culinary-training program, applying ACF’s expert knowledge, creativity and service to an industry outside the confines of traditional culinary corporations. “This is exciting, because ACF has taken the lead in offering culinary training and chef certification to corporate clients,” said Michael Baskette, CEC, CCE, AAC, ACF’s director of educational development. “We’re customizing a successful, time-honored program to fit the needs of Royal Caribbean and the work environment in which chefs practice their craft.” ACF has certified professional cooks—from culinarian to master chef—since 1973. Royal Caribbean International is a global cruise brand that offers guests a wide variety of dining choices ranging from multi-course meals in elegant main dining rooms to casual, eclectic options in the Windjammer Cafés. Select ships also feature intimate specialty restaurants Portofino and Chops Grille steakhouse. The line’s culinary team consists of approximately 4,200 employees, including the stewarding crew on its 19 ships, as well as a specialized shoreside culinary department. Two new ships are currently under construction. For more information on Royal Caribbean International, visit www.royalcaribbean.com or call (800) 327-6700. The American Culinary Federation is the nation’s largest organization of professional cooks. Founded in 1929, ACF establishes and upholds the highest standards of cooking and enhances the culinary profession internationally through education, certification and a fraternal bond of respect and integrity. For more information on ACF, visit www.acfchefs.org or call (800) 624-9548. # # # Contact: Lisa Alessandro, APR Jaye Hilton |
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