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Monday, September 26, 2005

150 cooks, 3,000 meals per seating


"What a great program!" says Alfred Hauser, Executive Chef of Royal Caribbean's Radiance of the Seas. "I have 150 cooks serving 2,000 to 3,000 passengers per seating." An examination of the ship's stores revealed qualifying products from Bunge Oils, Barilla Pasta, Nestle Bases and Cocoa, and General Mills baking mixes. Oh, and I gained 5 lbs. on the Alaskan cruise.

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