"Carnival Imagination--The cuisine is again on the move ."

By By the Editor.

It was a delight to learn that Guna Chellam was still Hotel Director aboard Imagination. We had conducted an interview with him a year earlier while on a Carnival cruise.

At that time we learned of his 23 years service with Carnival, and the large number of responsibilities the hotel director has aboard a cruise ship. When we met again for a second interview the atmosphere was much different. We now knew each other and met almost as friends. Of course I still had lots of questions for him

First I noted some of the menu changes that had occurred from a year earlier. Actually menu changes occur aboard all Carnival ships every six months. These changes in menu items often occur through inquiries with guests and their comments and suggestions.

What does not change is the constant training of the dining room service staff. Here we had to compliment Mr. Chellam on how superior the service aboard Imagination was compared to the majority of even excellent restaurants ashore.

Another question was how well Carnival's emphasis on short length cruises was working out. The answer was "most successfully". The four day cruises are most attractive to families and older people while the three day cruises over a weekend attract a younger party seeking clientele.

The menu on Imagination is now entitled American Table, and is currently on trial in four Carnival ships including Imagination. Entree and recipe changes are all designed and created at Carnival's executive kitchen in Miami.

We were surprised that the average amount of service for dining room employees is twelve years. It is a career choice for these people and they display passion for what they do. Promotion is strictly by ability and talented people can move upward quite rapidly.

Guna Chellam, with 23 years of service, has seen it all. We were delighted to learn that his family is doing so well. His son is launched on a career in documentary film and his daughter is studing for a career in health services.

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Last Update:4/25/15