Chicago Chef Randy Zweiban to Sail On Holland America Line’s Ms Amsterdam July 12

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Seattle, May 6, 2010 — Randy Zweiban, executive chef and owner of Chicago’s acclaimed restaurant, Province, is scheduled to sail as part of the guest enrichment program on the July 12, 2010, Alaskan Adventurer Via Hubbard Glacier cruise aboard Holland America Line’s ms Amsterdam.

The 14-day cruise sails round-trip from Seattle and will call at Ketchikan, Skagway, Sitka, Anchorage, Homer and Juneau, Alaska, before visiting Victoria, British Columbia. The ship also explores Hubbard Glacier, Tracy Arm and Sawyer Glaciers and Alaska’s Inside Passage, one of the most scenic sea-lanes in the world.

While cruising, Zweiban, who will be on board from July 12 – 19, will share his expertise on Nuevo Latino cuisine and conduct cooking demonstrations for guests in the ship’s state-of-the-art show kitchen.

A native of Queens, N.Y., Zweiban decided to pursue a career in the culinary field in the mid-1980s and enrolled in Peter Kump’s New York Cooking School (now called The Institute of Culinary Education). After graduating, Zweiban opened a boutique catering service in Manhattan creating food for upscale gallery openings, private parties and other prominent events in the New York area.

In 1989, Zweiban located to Miami, Fla., where he worked under acclaimed Chef Norman Van Aken, “the founding father of New World Cuisine.” The two collaborated at Norman’s Restaurant, and Zweiban immersed himself in the culture and cooking of Miami’s Latino community. In 1998, Zweiban left the sandy beaches of Miami and headed to Chicago where he opened the celebrated restaurant, Nacional 27. In 2008, the innovative chef championed Nuevo Latino cuisine and opened Province in Chicago’s trendy West Loop neighborhood. Instantly, the Nuevo Latino concept captured the hearts and tastes of the Windy City’s food critics and foodies alike. Featuring cuisine inspired by Central and South America and Spain, Province was given a three-out-of-four-star review by the Chicago Tribune. Additionally, Zweiban’s work has been featured in several national publications including USA Today, Bon Appétit, Gourmet, Newsweek, Food Arts, Metropolitan Home and Esquire magazine.

Holland America Line’s Culinary Arts Center
Holland America Line’s Culinary Arts Center is featured on each of the line’s 14 ships. A first-class “show kitchen at sea,” the Culinary Arts Center presented by Food & Wine magazine resembles the elaborate show kitchens used by celebrity chefs on television cooking programs. The facilities offer demonstrations, tastings and hands-on cooking classes aboard every Holland America Line sailing.

Each facility features a theater-style venue, with two large plasma video screens and a large cooking display counter where guests can learn from and interact with the masters. On cruises that do not have a celebrity chef on board, hands-on classes and demonstrations in the show kitchen are scheduled with Holland America Line’s own expert chefs.

Holland America Line also offers a youth Culinary Arts Center activity program to teach kids and teens how to cook. The program incorporates dishes from breakfast, lunch, dinner and snacks in complimentary 45-minute-long classes. Kids under eight years old learn to make theme cookies, fruit roll-ups, ice cream sandwiches, salad people art and scones. Kids eight and over make soft pretzels, granola bars, pita chips and hummus, and saltwater taffy. Teens also can attend adult culinary demonstrations.

For a full schedule of Holland America Line’s culinary guest program, visit www.hollandamerica.com/cruise-vacation-onboard/Enrichment.action and click on the Culinary Arts Center tab.

For cruise brochures or for more information, consult a professional travel agent, call (877-724-5425) or visit www.hollandamerica.com