Getting Swanky with Royal Caribbean

Jodi Swank lets Michael and his chef de cuisine Jamie try some freshly-picked arugula on a farm visit this past Friday. In the foreground, Jodi's pak choi.

After a year of researching, dining, cruising, some tweeting and blogging, and basically getting to know Royal Caribbean International through one of its best assets (and tour guides!), Vice President of Food & Beverage Frank Weber, today we are finally cooking aboard Port Everglades, Fla., based cruise ship Oasis of the Seas as Michael prepares his new locally-sourced menus to debut October 29 at its upscale dining venue, 150 Central Park.  The thinking is, let Michael lend his expertise as a chef committed to sustainable and seasonal food sourcing to help the cruise line integrate produce sourced from small, family-owned Florida farms into 150 Central Park’s supply chain.   Chef de cuisine Jamie Seyba, a familiar face in the MGFD kitchen, will be embedded on-board to execute Michael’s menus.  First up? Jodi Swank, of Swank Specialty Produce in Loxahatchee, no stranger to diners at Michael’s Genuine Food & Drink. Her baby baby beets, pak choi, arugula, and cress will be stars of new dishes, as well as favorites from our restaurants in Miami and Grand Cayman and the cookbook, MICHAEL’S GENUINE FOOD: Down-to-Earth Cooking for People Who Love to Eat.  More to come on this project as we get closer to launch, including a webisode series on royalcaribbean.com sharing the farm to ship process, but first let’s get to know Jodi and her farm a little better with this Q&A below.

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