075 Carnival Fascination Review | Carnival Cruise Lines

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Doug Parker

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4.8 • 609 Ratings

🗓️ 17 February 2011

⏱️ 29 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

This week we sail aboard the 2,052-guest Carnival Fascination. A Fantasy-class ship homeported in Jacksonville, Florida. Don't miss exciting interviews from: Hotel Director, Chef, Maitre d, and passengers. Be sure to listen to our whole catalog!

Transcript

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0:00.0	Welcome aboard to Cruise Radio, your home port for everything, cruising and more.
0:06.8	Subscribe to our newsletter and weekly radio show at cruiseradio.net.
0:12.0	From the Cruise Radio, mobile studios aboard the Carnival Fascination, I'm Matt Basker.
0:16.5	And I'm Doug Parker.
0:17.4	Follow us on Twitter and Facebook at Cruise Radio.
0:20.0	We are on a five-nighter out of our hometown, Jacksonville, Florida, hitting Half Moon K, that's Carnival's Private Island, and Nassau, Bahamas.
0:27.3	Give us some fun facts about the fascination.
0:29.3	The Fascination is part of the Carnival Fantasy Class.
0:32.3	It was actually the fourth ship built in the Fantasy Class that was launched in 1994.
0:36.8	This ship is 855 feet long, holds 960 crew
0:41.3	and 2,600 passengers. And not too long ago it went through the evolutions of fun upgrades. What was involved there?
0:47.3	Yeah, they added the Serenity area, which is the adults-only exclusive area in the back of the ship. Also, the Carnival Waterworks Park has a 300-foot big yellow water slide, also a couple of racer slides, and some new balconies aboard the ship as well. Carnival is known for its food, and we're going to talk a bit about the dining options available on board just a bit. But first, let's bring out our Chef to cuisine aboard the carnival fascination from Jamaica.
1:10.8	From Jamaica, Trevor Nugent.
1:11.8	Welcome to the cruise radio.
1:12.6	Tell us a little bit about your experience.
1:14.3	Okay, I was born in St. Mary in Jamaica.
1:16.9	I grew up there for about 12 years, and I moved on to Kingston, which is the capital.
1:21.1	I went to the Jamaica Otter School of Culinary Art.
1:23.9	And I joined the carnival in 1986, which is about 24 years.
1:30.1	Yes, I started here as a junior sous chef, which those days they called a chef Tornant,
1:35.2	and then I work my way up from there.
1:37.1	How many meals are you cranking out each day?
	...

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