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Holland America Line’s Culinary
Cruises
Offer Guests A Recipe For Enrichment
In 2007
ms Zuiderdam
Cruise Information Center Photo
Featuring more than 40 celebrated chefs, wine experts and cookbook authors,
Holland America Line offers guests a culinary arts enrichment program
unparalleled in the cruise industry. Trendsetters such as Marcus Samuelsson,
executive chef and owner of New York’s perennial favorite, Aquavit; hotspot
holders Alex Guarnaschelli of Butter in New York and Michael Bloise of WISH,
Miami; and shaking things up, master mixologists Julie Reiner, of New York’s
Flatiron Lounge and Ryan Magarian of Seattle’s Liquid Kitchen, are several of
the 2007 guests headlining Holland America’s onboard Culinary Arts Center
presented by Food & Wine magazine.
Holland America Line launched its innovative culinary program in 2005 with
the installation of state-of-the-art Culinary Arts Centers aboard each of its 13
premium cruise ships offering culinary demonstrations, tastings and hands-on
cooking classes aboard every sailing. The line then took the concept further by
partnering with Food & Wine magazine to provide guests on select Holland
America Line cruises an opportunity to experience demonstrations and seminars
conducted by culinary experts covered in the magazine such as 2000 "Best New
Chef" winner AndrewCarmellini of New York’s hip Italian restaurant, A Voce, who
is scheduled to sail aboard the ms Rotterdam in June.
Another rising star is Jason Wilson, executive chef of Crush in Seattle, who was
declared one of 2006’s Top Ten New Chefs in North America by Food & Wine
and is sailing on the ms Oosterdam in January.
Following Is The Current Lineup of Food & Wine Chefs
and Culinary Experts
With More To Be Added To Holland America’s Culinary
Arts Center Program For 2007
Dave Lieberman, host of the Food
Network programs Good Deal and Eat This, cruising the ms
Ryndam Panama Canal sailing, January 5 - 22.
Anthony Marini, owner/executive chef
of Local Restaurant (Birmingham, AL), cruising aboard the ms Veendam
in the Caribbean, January 6 – 14.
Suvir Saran, co-executive chef of
Dévi (New York City) and Veda (New Dehli) and author of Indian Home
Cooking, cruising aboard the ms Rotterdam in South America,
January 11 – 31 and the ms Amsterdam’s Grand World Voyage March 5 -
22.
Anoosh Shariat, director of culinary
operations, Park Place on Main (Louisville, KY), aboard the ms
Statendam’s Australia/New Zealand cruise, January 19 – February 2.
Paulette Mitchell, author of 11
cookbooks and culinary instructor, sailing aboard the ms Ryndam’s
Hawaii/Tahiti/Marquesas cruise, January 22 – February 21 and aboard the
ms Prinsendam in the Mediterranean and transatlantic, November 3 –
24.
Keegan Gerhard, pastry chef and
Food Network host, cruising aboard the ms Amsterdam’s Grand World
Voyage, January 23 – February 4.
Jason Wilson, chef/owner, Crush
(Seattle, WA), aboard the ms Oosterdam’s Mexico cruise, January 27 –
February 3.
H. Alexander Talbot and Aki Kamozawa,
executive chefs, Keyah Grande Resort (Pagosa Springs, CO) aboard the ms
Statendam’s Australia/New Zealand cruise, February 2 – 16.
Victor Scargle,
chef, Julia's Kitchen at COPIA Center (Napa, CA), aboard the ms Statendam’s
Australia/New Zealand cruise, February 16 – March 2.
Richard Chamberlain, executive chef,
Chamberlain’s Steak and Chop House (Dallas, TX) and Envy (Las Vegas, NV)
cruising the Caribbean aboard the ms Zuiderdam, February 17 – 24.
Matthew Karp, owner/executive chef,
PLATES (Larchmont, NY), cruising aboard the ms Veendam in the
Caribbean, February 18 – 25.
Holly Turner,
winemaker, Three Rivers Winery (Walla Walla, WA), cruising aboard the ms
Oosterdam in Mexico, March 3 – 10.
Emily Luchetti,
cookbook author and executive pastry chef, Farallon (San Francisco, CA),
cruising aboard the ms Rotterdam in South America, March 7 - 20.
(2004 James Beard Award winner for Best Pastry Chef)
Thierry Rautureau,
chef/owner, Rover’s (Seattle, WA), cruising aboard the ms Westerdam
in the Caribbean, March 4 – 11.
Marcus Samuelsson, executive chef
Aquavit and Riingo (New York City), cruising on ms Noordam in the
Caribbean, March 10 – 21.
Shea Gallante,
executive chef, Cru (New York City) cruising on the ms Zuiderdam in
the Caribbean, March 10 - 17. (2005 Food & Wine Best New Chef)
Rafih Benjelloun,
chef/owner, Imperial Fez (Atlanta, GA), aboard the ms Prinsendam’s
Transatlantic cruise, March 12 – April 9.
Raphael Lunetta, chef, JiRaffe (Los
Angeles, CA), aboard the ms Rotterdam’s South America cruise, March
20 – April 5. (1997 Food & Wine Best New Chef)
Linton Hopkins, executive chef,
Restaurant Eugene (Atlanta, GA), cruising aboard the ms Zuiderdam in
the Caribbean, April 7 – 14.
Beau MacMillan, executive chef,
Elements Restaurant (Paradise Valley, AZ), cruising aboard the ms Noordam
in the Caribbean, April 11 – 21.
Ryan Magarian, master mixologist,
Liquid Kitchen, (Seattle, WA) aboard the ms Amsterdam’s Grand World
Voyage April 13 – 20.
Johnny Iuzinni, executive pastry
chef, Jean Georges (New York City), cruising aboard the ms Rotterdam’s
South America to Europe transatlantic crossing, April 5 - 20.
Bradford Thompson, chef de cuisine,
Mary Elaine's at the Phoenician (Scottsdale, AZ), cruising aboard the ms
Statendam’s China/Japan cruise, April 19 – May 3. (2004 Food & Wine
Best New Chef)
Michael Symon, executive chef, Lola
(Cleveland, OH) and Parea (New York City), cruising aboard the ms Veendam
in the Mediterranean, April 19 – 29. (1998 Food & Wine Best New Chef)
Ken Oringer,
chef, Clio (Boston, MA), cruising aboard the ms Statendam’s
transpacific Asia and Alaska cruise, May 3 – 20.
Julie Reiner,
co-owner/mixologist, Flatiron Lounge (New York City), cruising aboard the
ms Rotterdam in Europe, May 14 – 30.
Dean Max,
executive chef, 30/30 Ocean (Ft. Lauderdale, FL), cruising aboard the ms
Veendam in the Mediterranean, May 19 – 29.
Alexandra Guarnaschelli,
executive chef, Butter (New York City), cruising aboard the ms Rotterdam’s
Baltic cruise, May 30 – June 11.
Philip Mihalski,
executive chef, Nell’s (Seattle, WA), cruising aboard the ms
Amsterdam in Alaska, June 8 – 15.
Marlin Kaplan, executive chef/owner,
One Walnut (Cleveland, OH), cruising aboard the ms Veendam in Europe,
June 8 – 23.
Jose Gutierrez, master chef, Encore
(Memphis, TN), cruising aboard the ms Westerdam in the Mediterranean,
June 9 – 19. (1990 Food & Wine Best New Chef)
Andrew Carmellini, executive chef, A
Voce (New York City), cruising aboard the ms Rotterdam in the Baltic,
June 23 – July 5. (2000 Food & Wine Best New Chef and
2005 James Beard Award winner for Best New York City Chef)
Brian Duncan,
wine director, Bin 36 (Chicago, IL), cruising aboard the ms Prinsendam
in Europe, June 26 – July 10.
Matthew Gennuso, executive chef,
Chez Pascal (Providence, RI), aboard the ms Maasdam on a Canada/New
England cruise, June 30 – July 7.
Pichet Ong,
pastry chef, P*ONG (New York City), cruising on the ms Noordam to
Alaska, July 1 – 8.
Peter Marks, wine director, COPIA
(Napa, CA), cruising aboard the ms Oosterdam in Alaska, July 28 –
August 4.
Bruce Sherman,
chef and partner, North Pond (Chicago, IL), aboard the ms Ryndam’s
Alaska cruise, August 5 – 12.
Nick Maglieri, pastry chef, cookbook
author, aboard the ms Zaandam in Alaska, August 22 - 29.
Andrew Shotts, chocolatier, Garrison
Confections (Providence, RI), aboard the ms Veendam’s transatlantic
cruise, August 22 – September 9.
David McMillan, executive chef, 62
Main (Dallas, TX), cruising aboard the ms Westerdam in the
Mediterranean, September 8 – 18.
Fran Bigelow, founder, Fran's
Chocolate (Seattle, WA), cruising aboard the ms Rotterdam in Europe,
September 18 – 30.
Kent Rathbun, executive chef, Abacus
and Jasper´s (Dallas, TX), aboard the ms Volendam’s Panama Canal
cruise, November 3 – 13.
Michael Bloise, executive chef, WISH
(Miami, FL), aboard the ms Statendam’s Australia/New Zealand cruise,
November 4 – 18.
In addition to partnering with Food & Wine to secure top experts,
Holland America showcases its own culinary stars during each of more than 500
annual cruises with demonstrations, tastings and hands-on cooking classes given
by the ships’ executive chefs and culinary staff. Plus, with the release of the
premium line’s new cookbook, A Taste of Excellence, guests can learn
preparation techniques for some of Holland America’s most delectable dishes and
lavish libations as part of the Culinary Arts Center experience.
A state-of-the-art "show kitchen at sea," the Culinary Arts Centers resemble
the elaborate show kitchens used by celebrity chefs on television cooking
programs. Each facility features a theater-style venue, with two large
plasma video screens to display overhead and close-up video views of food
preparation, and a large cooking display counter where guests can learn from the
masters. Culinary demonstrations also are filmed and aired on in-stateroom
televisions. Holland America Line invested more than $13 million to create
and install the Culinary Arts Center facilities on each of its ships as part of
a $225 million Signature of Excellence initiative.
For additional information on Holland America Line, please visit their
website at
HollandAmerica.com
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