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Taste can transport us back in time or forward to new, unimagined worlds.

50 YEARS OF BOLD FLAVOR Commemorating a rich history of gourmet globetrotting At the heart of Royal Caribbean International’s success is the impeccable service and hospitality our crew provides our guests. We’ve consistently changed the game by offering the most innovative culinary and beverage experiences at sea. In curating this commemorative book, we’ve collected some of our most iconic dishes and handcrafted cocktails. The recipes featured on these pages capture globally-inspired, artful cuisines that are representative of our fleet. We take pride in making everything from scratch aboard our ships, but we’ve also included some home cook hacks, so you can more easily make these favorites with your family. We really want to thank you for your appetite and 50 years of loyalty to our brand. Please join me in thanking our crew for their passion, friendliness and commitment in consistently bringing you the ultimate dining experience.

Bon appétit!

LINKEN NIGEL D’SOUZA Global Vice President, Food & Beverage Royal Caribbean International

L OBS T E R C RÊ P E

1969-1979

SERVES 8 | READY IN 2 hrs. or 45 min. with hacks

STEP BACK INTO HISTORY

While the world witnessed the first human walk the moon, and Americans got their first taste of prepackaged, factory-processed foods, Royal Caribbean was making waves. Our small fleet of Song of Norway, Nordic Prince and Sun Viking redefined onboard entertainment with line dancers and big bands, but our food scene is what truly stole the show. Guests experienced fine dining with dedicated waiters who catered to their unique preferences in two-tiered dining rooms. Dishes with traditional French flair, such as the decadently creamy Lobster Crêpe, became instant classics since our very first sailings.

DID YOU KNOW?

In 1979, the Song of Norway became the first cruise ship to be lengthened. The additional 85 feet in length made room for 290 more guests!

LOBSTER STOCK 3 1-pound lobsters 1 cup celery, chopped 4 medium carrots, chopped 1 large onion, chopped 2 tablespoons garlic, minced 1 shallot, minced 1/4 cup clarified butter 2 tablespoons thyme 4 cups water 1 cup white wine

LOBSTER FILLING AND SAUCE 2 cups lobster stock 1 cup heavy cream 3/4 cup Champagne 1 stick butter 1/4 cup all-purpose flour 2 tablespoons shallots, minced 2 scallions 2 tablespoons garlic, minced

CRÊPES

GARNISH

4 eggs 1 1/2 cups whole milk 3 tablespoons butter 1 cup all-purpose flour 1/4 teaspoon salt

3/4 cup whipped heavy cream

4 whipped egg whites 2 1/2 cups Gruyère cheese, shredded 2 1/2 cups Emmental cheese, shredded fresh herbs

HOME COOK HACKS • Swap lobster stock for store-bought seafood stock • Use store-bought crêpes

Lobster stock: Set oven to broil. Separate lobster meat from shells. In a large pot, sweat onions, carrots, celery, shallot and garlic with clarified butter. Add shells and thyme. Once fragrant, deglaze with white wine. Add water and simmer until reduced by half. Strain and reserve. Lobster sauce and filling: In a sauté pan, add 4 tablespoons butter and flour, cook for 2 min. on a low temperature. Add lobster stock, Champagne, heavy cream and season to taste with salt and pepper. Reserve. In a sauté pan on medium heat, melt remaining butter, sweat shallots, garlic and minced scallion whites with lobster meat for 2 min. Add half the sauce, reserve the other half. Crêpes: In a bowl, whisk ingredients together, let batter rest for 45 min. Coat the bottom of a non-stick pan with butter on medium heat, add a layer of batter, lightly browning both sides of the crêpe. Fill each crêpe with lobster meat mixture and lay it in a baking dish. To assemble: In a bowl, combine whipped egg whites with whipped cream, refrigerate for 5-10 min. Once chilled, slowly incorporate lobster sauce, Emmental and Gruyère to cream and egg mixture. Slowly pour mixture over stuffed crêpes. Place baking dish in middle rack of broiler oven, remove when golden brown. Garnish with a spoonful of lobster filling, fresh herbs and scallion tops. 3

Main Dining Room Our Main Dining Rooms are the heart of Royal Caribbeanâ€™s restaurant operations. From our very first sailings, the Main Dining Rooms redefined dining elegance by combining world-class cuisine with the warmth and attentiveness of our dedicated wait staff. Thousands of guests enjoy complimentary breakfast, lunch and dinner in the two- and three-tiered dining rooms aboard our ships. With an almost endless array of global offerings, each restaurant caters to even the most finicky appetite.

DID YOU KNOW?

Voyager of the Seas ÂŽ debuted the first ever three-tiered dining room, which seats up to 1,800 people.

Canvas sails, nautical ropes and porthole windows transport guests to a maritime state of mind. The nostalgic atmosphere and warm décor of Schooner Bar provides a cozy space to enjoy trivia games and lively piano singalongs, or to simply sip on a drink while

M A N H AT TA N MAKES 1 COCKTAIL

2 ounces bourbon or rye 1 ounce Italian sweet vermouth 2 dashes bitters

Pour all ingredients into a mixing glass with ice and stir.

being mesmerized by the sea. A true Royal Caribbean staple, the Schooner Bar serves up traditional and contemporary cocktails, making this a crowd favorite for drinks before or after dinner.

Strain into a coupe glass. Garnish with a cherry.

DID YOU KNOW?

Every few months, we give the venue’s ropes a nautical treatment that gives the bar a distinct “schooner” scent.

BA KE D A L A S KA

1980-1999

SERVES 6 – 8 | READY IN 2.5 hrs. or 1.5 hrs. with hacks

NEW WAVES

SPONGE CAKE

The 80’s and 90’s introduced the personal computer and the dawn of the internet.

3 whole eggs 1 cup white sugar 1/3 cup hot water 1 teaspoon vanilla

1 cup sifted all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt

FILLING

MERENGUE

HOME COOK HACKS

1 pt. vanilla ice cream 1 pt. chocolate ice cream 1 pt. strawberry ice cream

3 egg whites 3 tablespoons white sugar

• Use store-bought sponge cake

In this era of important change, Royal Caribbean innovated by making ships as extraordinary as the destinations they visited. Many ships were built during these decades, but the Voyager Class had all the bells and whistles, including a rock-climbing wall, the Royal Promenade and staterooms

JUNGLE BIRD MAKES 1 COCKTAIL

1 1/2 ounces dark rum 3/4 ounce Campari

1/2 ounce simple syrup

1 1/2 ounces pineapple juice 1/2 ounce lime juice

a pineapple wedge for garnish

Add all ingredients to a cocktail shaker.

with balconies. Most importantly, the Radiance Class featured our very first specialty restaurants, providing a more intimate dining experience in atmospheres as unique as they were sophisticated. Spectacular dishes and desserts, such as the tableside flambéed Baked Alaska, were truly showstoppers.

Add ice and shake until chilled. Strain over ice into a Tiki mug or a rocks glass.

Sponge cake: Preheat oven to 355°F. In a bowl or mixer, beat 3 whole eggs until thick and lemon colored. Slowly add sugar, beating constantly. Once combined, add water and vanilla extract. Turn off mixer and fold in sifted flour, baking powder and salt. Pour batter into a lined pan, baking for 15 min. or until lightly brown and spongy throughout. Remove from oven, cool on rack. To form desired shape, line a bowl, log or mold with plastic wrap. Carefully lay the sponge cake into the desired form. Filling: Thaw ice cream until soft, but not melted (other flavors of ice cream can be used). With a spatula, spoon a layer of one flavor, spreading it evenly. Freeze until firm. Repeat with other flavors until all layers are complete. Cover final layer of ice cream with more sponge cake. Freeze 15 min. to set. Meringue: Combine ingredients in mixer. Beat until fluffy and peaks form. Remove cake from freezer, flip out of mold onto service ware. With piping bag or rubber spatula, cover cake with meringue. Lightly burn meringue with a torch. If a torch is not available, freeze the cake with meringue, set oven to the highest temperature or broil, and bake until the meringue browns, about 1 min. Serve immediately!

Garnish with a pineapple wedge.

DID YOU KNOW?

The first specialty restaurants were Chops GrilleSM and Portofino’s aboard Radiance of the Seas ®.

For more than two decades, Chops GrilleSM has delivered the best of land at sea. This hallmark specialty restaurant serves steaks that are hand trimmed, perfectly seasoned and then masterfully seared to lock in the flavors. Premium seafood and poultry selections, crave-inducing sides and irresistible desserts round out a steakhouse menu thatâ€™s a cut above the rest.

DID YOU KNOW?

Our ships collectively serve 4.8 million bottles of wine to about 5 million total guests annually.

BA BY BE E T S A L A D

2000-2009

SERVES 6 | READY IN 1 hr. or 45 min. with hacks

A NEW DAWN

ROASTED BABY BEETS 3 small candy cane beets, tops trimmed 3 small yellow beets, tops trimmed 3 small beets, tops trimmed, reserve stem

Mobile phones and social media apps in the new millennium brought with them a technological boom. Our biggest, boldest ships debuted during this time, carrying more guests than ever. The Oasis Class brought a utopian Central Park® with new al fresco restaurants, an open-air AquaTheater, a Coney Island-inspired Boardwalk®, and countless balconies with both ocean and neighborhood views.

C O S M O P O L I TA N MAKES 1 COCKTAIL

1/2 ounce vodka 1/4 ounce lime juice 1/4 ounce triple sec 1/4 ounce cranberry juice

a lime wedge for garnish

Combine the liquid ingredients in a cocktail shaker. Add ice, cover and shake until chilled.

With extraordinary ships and the emergence of chefs rising to celebrity status on popular TV networks, food expectations were even higher. So we upped our game—hiring over 1,000 waiters, cooks and bartenders aboard each massive ship. The technology that connected the world also brought different ingredients and cooking gadgets with it. This allowed the creation of more complex dishes and new cooking methods, like the fresh and vibrant Baby Beet Salad.

Strain into a chilled cocktail glass. Garnish with a lime wedge.

DID YOU KNOW?

An Oasis Class ship can produce up to 1 million gallons of fresh water per day.

GREEK YOGURT DRESSING 1 5/8 cups Greek yogurt 4 tablespoons grain mustard sea salt to taste

CHAMPAGNE VINAIGRETTE

GOAT CHEESE

HOME COOK HACKS

3 garlic cloves, chopped 1 1/4 shallots, chopped 2 tablespoons Dijon mustard 2 tablespoons rice vinegar 2 tablespoons lemon 2 tablespoons honey 4 tablespoons walnut oil (optional) 3/8 cup olive oil 1/2 cup Champagne Perrier Jouet Grand Brut

1 3/4 cups fresh goat cheese

•S wap store-bought tzatziki for the yogurt dressing • Use seasoned goat cheese • Use store-bought Champagne vinaigrette

2 tablespoons basil, chopped sea salt and pepper to taste GARNISHES 1/2 cup toasted pistachios, crushed

1 bunch microgreens or Thai basil 6 ounces prosciutto sea salt to taste

Roasted baby beets: Preheat oven to 160°F. Wash beets, place on separate trays and roast until fork tender. Once cool, peel beets carefully by hand to retain shape. Slice half the beets into wedges, thinly slice the other half. Reserve. Vinaigrette and dressing: Sauté onion and garlic until translucent, allow to cool. Combine all ingredients except Champagne in a bowl and whisk together. Reserve. In a separate bowl, combine Greek yogurt dressing ingredients, then refrigerate. Goat cheese and garnishes: In a bowl, mix goat cheese, basil, salt and pepper. With a small scoop, shape cheese mixture into balls, refrigerate. On a sheet pan lined with parchment paper, place prosciutto slices evenly, layer another sheet of parchment paper and cover with additional sheet pan to flatten. Place in 160°F oven on low rack for 15 min. or until golden crispy. Remove from oven, uncover and allow to cool. To serve: Spread Greek yogurt dressing in center of plate or platter. Gently toss beets in dressing, adding Champagne in slowly—there may be extra. Arrange a variety of colors and cuts of beets and goat cheese. Break prosciutto into large pieces and place upright between beets. Garnish with Thai basil, microgreens, pistachios and a pinch of sea salt. 13

The Windjammer debuted on Voyager of the Seas® and quickly established itself on every ship in the fleet. The venue opens for each meal period and offers a variety of cuisines and stations, allowing guests to taste their way around the globe with every dish. As our ships explore new regions of the world, the Windjammer expertly crafts offerings that give guests a taste of their destinations. On our newest ship in Asia, Spectrum of the Seas®, the Windjammer even houses a Noodle Bar and a Hot Pot—a style of dining where guests cook meats and vegetables right at the table in a simmering pot of stock. Constant creativity and adaptation are at the Windjammer’s core.

DID YOU KNOW?

The average hen lays one egg per day. In 2018 alone, we served 78 million eggs—that’s 245,000 hens laying eggs for our fleet!

El Loco FreshSM serves up Mexican fare that is, as the name suggests, crazy delicious! Its menu is graced by the most popular antojitos—tacos, burritos, quesadillas and nachos—which of course come with all the fixings. Its proximity to the pool deck makes it easy to pair El Loco Fresh offerings with a refreshing margarita, ¡salud! And to finish SM

off this fiesta of flavor from south of the border is a selection of classic Mexican desserts, such as tres leches cake and flan.

DID YOU KNOW? Each El Loco FreshSM has its own tortilla press to offer guests freshly-made tortillas.

DUC K C ON F I T

2010-2019

SERVES 6 – 8 | READY IN 5.5 hrs. or immediately with hacks

BREAKING NEW GROUND

The past two years have seen the biggest growth of all. Symphony of the Seas®

DUCK LEGS 10 duck legs, French style with clean bone 8 sprigs rosemary 8 sprigs thyme 10 garlic cloves

DUCK SAUCE 1/4 cup Kosher salt 1/4 cup peppercorns

extra virgin olive oil

launched in 2018, becoming the world’s largest passenger vessel and food service operation. In early 2019, we marveled at Spectrum of the Seas®, the first ship to feature the brand’s newest restaurants and tea and coffee houses—Sichuan

HOME COOK HACKS

1 small white onion 1 1/2 large carrots 1 leek 2 tablespoons juniper berries 1 stalk celery 1/3 cup olive oil 1/2 cup Cognac

1 cup Port wine 1 1/2 sticks of butter 8 1/2 cups chicken stock

• Sail with us and enjoy duck confit onboard!

RedSM, Teppanyaki and Leaf and Bean. As we modernized our vessels, we also served fresh new takes on classic dishes, such as the sumptuous Duck Confit.

MOJITO MAKES 1 COCKTAIL

8-10 fresh mint leaves 1/2 lime, cut into wedges

2 tablespoons simple syrup 1 1/2 ounces white rum club soda a lime wheel for garnish

Place ice in beverage shaker, then add the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a highball glass.

reimagining of our exclusive private island, involving record-breaking attractions and jaw-dropping redesigns that bring both thrills and chill to our very own slice of paradise. This newest jewel on Royal Caribbean’s crown features exclusive dining venues, such as Coco Beach Club®, Captain Jack’sSM, the Oasis Lagoon Bar and Chill Grill, the largest dining venue on the island.

Top off each glass with a splash of club soda. Garnish with a slice of lime and a sprig of mint.

In 2019, we celebrated the inauguration of Perfect Day at CocoCay®—a massive

DID YOU KNOW? We make a lot of pizza—over 3.5 million pies a year. That’s an average of 53 slices per second!

Duck legs: Season duck legs with rock salt, peppercorns, and half of the garlic (crushed), rosemary and thyme. Refrigerate for 24 hrs. Preheat oven to 170°F. In deep oven pan, shake off excess seasoning and arrange duck legs, and cover with duck fat or olive oil until legs are covered completely. Slowly roast the duck legs for 4 hrs., checking often until tender. Duck sauce: In a stockpot, add onions, carrots, leeks and remaining garlic, sautéing until golden brown. Add bones, juniper, bay leaves and remaining thyme and rosemary. Once fragrant, deglaze with Cognac. Add chicken stock, simmer for 1 hour. Strain off liquid from solids. In clean pot, add port wine to strained liquid. Simmer to reduce it to 1/6 or more, until it reaches a creamy texture. Whisk in cold butter a few cubes at a time, season to taste. To serve: Once duck legs are melt-in-your-mouth-tender, remove from oven and arrange them under the broiler (or in a hot pan to sear) until the outside is crispy. Serve with port reduction and alongside your favorite accompaniments.

serving suggestion

Royal Caribbean continues to pioneer the latest technology by employing the world’s first robot bartenders. Just order your drink from a tablet and watch as they muddle, stir, shake and strain a drink with your name on it. Modeling their movements after professional ballet dancers, these bots can make endless combinations of custom-crafted drinks from 30 spirits and 21 mixers, all in under 2 minutes per drink. This isn’t science fiction—it’s the future of mixology, opposable thumbs not included.

DID YOU KNOW?

Bio and Nick (spelled Bi0 and N1K) were the first members of the robotic bartender family aboard Quantum of the Seas ®.

2020 & BEYOND MARVEL AT WHAT’S TO COME

BA BY V E GE TA BL E S I N T HE GA RDE N SERVES 4-6 | READY IN 45 min.

BABY VEGETABLES

GARDEN SOIL

GARNISH

RIVER MARBLES

1/2 pound baby carrots with tops, assorted colors

1 small loaf of dark pumpernickel bread 1 tablespoon porcini powder (optional) grapeseed oil, to drizzle white truffle oil, to taste 1 tablespoon sherry vinegar salt and pepper to taste

8 ounces crème fraiche zest of 2 lemons 3 ounces yuzu or lemon juice 3 ounces microgreens 3 ounces edible flowers salt and pepper to taste

4 ounces duck pâté 1/4 cup cocoa powder

1/2 pound baby beets, assorted colors 1/4 pound small red radishes

It is awe-inspiring to look back at our history and imagine what the future holds. The Royal Amplified® program is bringing exciting new thrills to

1 bunch large green asparagus 1 head yellow cauliflower

Oasis and Allure of the Seas®, which will unveil our brand-new Portside BBQSM restaurant, a bigger El Loco FreshSM and a reimagined Giovanni’sSM Italian Kitchen & Wine Bar. We can’t wait to add more ships to our fleet in the coming years and to unveil the new Royal Caribbean headquarters in Miami

WAT E R M E L O N L E M O N A D E MAKES 1 MOCKTAIL

1 ounce kiwi syrup 1 1/2 ounces fresh lemonade 4 ounces fresh watermelon juice fresh watermelon for garnish

In a cocktail glass, add ice cubes, then Kiwi syrup, then lemonade, then top with fresh watermelon juice.

in 2020—a true architectural wonder. Throughout the years, our culinary and beverage offerings have continued to evolve to delight our guests. Our Baby Vegetables in the Garden isn’t just exquisitely whimsical, it captures the artistic and technical advancements of molecular gastronomy. What culinary adventures will be curated next?

Garden vegetables: In rapid boiling water, blanch each of the prepared vegetables until gently cooked. Immediately cool in ice bath. Garden soil: In a food processor or by hand, coarsely chop pumpernickel bread until soil-like. Combine with porcini dust, truffle oil and vinegar, and pulse again until slightly combined. Season to taste. To serve: In a small bowl, lightly stir yuzu juice and River marbles: Take a marble-size lemon zest with the crème fraiche. Season with salt and amount of pâté, roll it into a ball, pepper. On a platter or individually, arrange “soil” on then roll it in cocoa powder. plate in gentle, uneven mounds. “Plant” the vegetables Repeat. Reserve in fridge. and arrange them as shown. Add pâté rounds around the vegetables. If available, garnish with microgreens or edible flowers. Serve alongside lemon dressing.

Join us onboard to see for yourself!

Garnish with a small wedge of fresh watermelon.

DID YOU KNOW?

The $165 million modernization of Oasis of the Seas ® is the world’s biggest amplification of any ship!

Spectrum of the Seas® is Royal Caribbean’s first purpose-built ship for the Chinese market and houses our newest specialty restaurant, Sichuan RedSM. The venue features delicacies from China’s Sichuan Province, which is known for its sophistication, and especially its fiery and flavorful dishes. In fact, chili peppers play a special role on the menu, which offers guests three distinct levels of spiciness. Sichuan RedSM showcases unique ingredients for the adventurous diner, such as sea cucumbers and bullfrogs, but it also turns the ordinary into extraordinary (we’re looking at you, Corn Fish!). The venue’s family-style concept and Sichuan aesthetic makes for a polished yet intimate dining experience.

DID YOU KNOW?

To honor the Chinese tradition of sharing dishes, we incorporated Lazy Susans into some Sichuan RedSM tables to make sharing easier.

CELEBRATING 50 YEARS BOLD

Happy 50th Birthday to Royal Caribbean International! We couldn’t wait to start celebrating! Starting in spring 2019, our ships have surprised guests with 50 Years Bold festivities in the Main Dining Rooms, where waiters and chefs cheerfully parade through the tables to the tune of

5 0 T H BI RT HDAY C A KE SERVES 4 | READY IN 1.5 hrs. or 1 hr. with hacks

VANILLA SPONGE CAKE

VANILLA BUTTER ICING

WHITE CHOCOLATE GLAZE

4 eggs 1 cup granulated sugar

1/2 cup butter, softened

1/3 cup milk

1/3 cup powdered sugar

2 tablespoons corn syrup 1/3 cup white chocolate 2 tablespoons apricot gel 1 teaspoon gelatin powder

1 cup all-purpose flour 1 teaspoon baking powder 3 tablespoons melted butter 1 tablespoon vanilla extract 1/4 cup nonpareil rainbow sprinkles 1 tablespoon hot water candies, for garnish

1 1/2 teaspoons vanilla extract 3 tablespoons milk

HOME COOK HACKS • Use store-bought sponge cake

our anniversary song. Served during this milestone year, our 50 birthday cake is a work of art—each th

individual-sized vanilla confetti cake is filled with rich, velvety buttercream, decorated with festive rainbow sprinkles, then topped with a swirled lollipop and a chocolate coin. This confectionary wonder almost looks too good to eat!

Vanilla sponge cake: Preheat oven to 350°F, prepare a 1/2-inch baking pan by brushing it with softened butter, then dust it lightly with flour. Beat eggs and vanilla extract in mixer for about 1 min. on high speed. Slowly add the sugar and beat for 15 min. In a bowl, sift flour and baking powder. Separately, combine butter and hot water in a cup. Carefully fold flour mixture into eggs, then fold butter mixture into batter. Fold rainbow sprinkles into batter evenly and pour into buttered pan. Bake for 30 min. Remove from oven and allow to cool on a rack. Vanilla butter icing: In a large bowl, beat butter until creamy. Add sugar, vanilla and enough milk to achieve desired consistency. Reserve. White chocolate glaze: In a small pot, combine milk, corn syrup, apricot gel and gelatin powder, and bring to a boil. Add white chocolate and mix until smooth. Reserve.

DID YOU KNOW?

Today, the Royal Caribbean culinary, restaurant and beverage teams employ 25,225 crew from 93 different countries who proudly serve you.

To assemble: Cut sponge cake with a 2- or 3-inch ring. Use 1 tablespoon icing between each of the three sponge cake layers, spreading evenly. Over a cooling rack, drizzle glaze evenly to cover the cake. Place in freezer for 30 min. or until set. For color drizzle, reserve a little glaze with each color, mixing each in separate bowls. Drizzle colors on top and garnish with fun candies.

LETâ€™S NOT FORGET

OUR MOST IMPORTANT INGREDIENT

ACKNOWLEDGEMENTS

With special recognition to:

This commemorative Food & Beverage book is dedicated to the more than 25,000 Royal Caribbean dining,

The Senior Traveling Beverage, Culinary and Restaurant Teams for their commitment to excellence;

beverage and culinary professionals who delight our guests with their friendliness, passion and commitment.

our shipboard leadership fleetwide, which includes Food & Beverage Directors, Executive Chefs, Senior Bar Managers and Restaurant Operations Managers; our shoreside Food & Beverage Operations team;

Special thanks to our shoreside leadership: Mark Tamis, Senior Vice President of Hotel Operations Dominique Gamba, Director of Main and Specialty Restaurant Operations Joao Mendonca, Director of Complimentary Restaurant Operations Ed Eiswirth, Director of Beverage Operations Paul Fortin, Director of Food & Beverage Operations Excellence Chef Marc Andreas Dymke, Director of Culinary Innovation and Operations Naomi Hettema-Celaire, Manager of Food & Beverage Operations Groups and Charters

and our families, whose care and support allow us to do what we do.

Culinary execution by Chefs Marc Andreas Dymke, Gary Thomas and Allan Gentile Beverage curation by Ed Eiswirth Written by Ivy Nevares and Laura LaManna Culinary photography by James DeFilippo Art direction by Ivy Nevares Designed by Suzanne Consiglio

Laura LaManna, Manager of Food & Beverage Projects Rebecca Burns, Manager of Restaurant Operations Enrique Laino, Manager of Food & Beverage Waste © 2019, Royal Caribbean International. All rights reserved. Printed in the United States. The trademarks, service marks, logos and graphics (the “Trademarks”) appearing in this publication are registered and unregistered Trademarks of Royal Caribbean Cruises Ltd., its subsidiaries (collectively, “Royal Caribbean”) or others.