After a Masterchef-style contest, Maureen “Molly” Brandt of Stillwater, Minnesota has landed the job of a lifetime: a one-year paid contract to be the Chef de Cuisine of 150 Central Park onboard Allure of the Seas. Royal Caribbean International’s newest ship, Allure of the Seas, will debut in December 2010 and share the title of world’s largest and most innovative cruise ship with sister-ship Oasis of the Seas.

Molly was one of six finalists in the Allure of the Seas Culinary Challenge. The chefs were required to showcase their culinary expertise and creativity by preparing a three-course meal for an esteemed panel of judges from Royal Caribbean and The Culinary Institute of America.

“Partnering with the Culinary Institute and having the ability to tap into their alumni has been an amazing opportunity,” said Lisa Bauer, Senior Vice President, Hotel Operations, Royal Caribbean International. “Each of the finalists truly showcased their passion and knowledge in the kitchen and we are extremely excited to have selected Molly as our new Chef de Cuisine for 150 Central Park.”

Molly impressed the judges by serving up a menu of Chilled Lobster with fennel, carrots, citrus, caviar and tempura battered lobster mitt; Provencal Lamb Loin with Dijon potato puree, ratatouille, pattypan squash and olive tapenade; and Pistachio Cake with whipped rosewater crème fraiche and carbonated raspberries. 

“This entire process with The Culinary Institute of America and Royal Caribbean has been such an amazing experience and hearing my name announced as the winner of the Culinary Challenge was surreal,” said Molly. “I am beyond thrilled to open this amazing restaurant and look forward to crafting the perfect menu for our guests over the next couple of months as we count down to the launch of Allure.”

Located in the ship’s Central Park neighbourhood, 150 Central Park is inspired by the simple elegance concept of trend-setting restaurants in Chicago, New York and Los Angeles. Each detail of 150 Central Park will be dedicated to enhancing the dining ambiance, from the tabletops to the service team uniforms. The restaurant menu and certain design aspects will be developed and determined by the winning chef of the Allure of the Seas Culinary Challenge.

Royal Caribbean International’s Allure of the Seas will share the title of the world’s largest and most revolutionary cruise ship with sister-ship Oasis of the Seas. An architectural marvel at sea, she will span 16 decks, encompass 225,282 gross registered tons, carry 5,400 guests at double occupancy, and feature 2,700 staterooms. Allure of the Seas will showcase Royal Caribbean International’s exclusive neighbourhood concept of seven distinct themed areas, which will include Central Park, Boardwalk, the Royal Promenade, the Pool and Sports Zone, Vitality at Sea Spa and Fitness Center, Entertainment Place and Youth Zone. The ship will alternate a Western Caribbean with an Eastern Caribbean seven-night itinerary from her home port of Port Everglades in Fort Lauderdale (Florida). Additional information is available at www.AllureoftheSeas.com.