Holland America Announces Culinary Cruises

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SEATTLE, Sept. 25 — 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 Andrew Carmellini 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 Devi (New York City) and Veda (New Delhi) 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 more information, consult a travel agent, call 1-877-SAIL-HAL (877-724-5425) or visit www.hollandamerica.com.