In article <050120071930430945%fort@his.com.remove.invalid>, fort@his.com.remove.invalid says...
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>In article <7g7tp2pful2udil414h1ivhmo5uq0h77dp@4ax.com>, Ray Goldenberg
> wrote:
>
>> Celebrity Cruises today announced plans to evolve its fleetwide
>> culinary program, ending its affiliation with Master Chef Michel Roux.
>> The mutual agreement coincides with the end of Roux's current contract
>> with Celebrity.
>
>I am surprised that there have not been any comments as I think this is
>a big change. I slightly modified the subject line in case people did
>understand that from the press releases title that it meant the end of
>their relationship with Roux. I have thought that the menus on
>Celebrity have gotten tired. So it could be a good thing. On the other
>hand I have become very suspect in the RCI's motivations in these type
>of changes. I fear it could be another cost cutting measure that could
>mean a further degradation rather than an improvement in the Celebrity
>culinary course.
>
I went on Mexican Riviera cruise on Celebrity last April. I thought the
food in the dining room and buffets was usually mediocre, occasionally
good.
I would not call Celebrity an upscale line. It may have been so for the
people in concierge class. But for somebody in an outside cabin, it was
a mass market line masquerading as an upscale line. Upscale lines give
individual containers of good quality shampoo and conditioner, not a wall
mounted pump with shampoo and conditioner in one bottle. Upscale lines
provide thick all cotton bathrobes, not flimsy polly-cotton blends.
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