Holland America Line Creates Innovative Culinary Council With Top-Name Chefs

    
    Culinary icons to share recipes and expertise on cuisine





    
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<p><span class="xn-location">SEATTLE</span>, <span class="xn-chron">Oct. 12</span> /CNW/ -- In a bold move that will enhance all aspects of Holland America Line's shipboard culinary operations, the line has created the Holland <span class="xn-person">America Line</span> Culinary Council, which is composed of celebrated chefs from around the world. As Council members, the chefs will enrich Holland America Line's culinary initiatives and present signature recipes to be featured in all dining venues on all 15 ships.</p>
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<p>The Culinary Council members include Council Chairman and Holland America Line's Master Chef Rudi Sodamin, along with renowned international chefs <span class="xn-person">Jonnie Boer</span>, <span class="xn-person">David Burke</span>, Marcus Samuelsson, <span class="xn-person">Jacques Torres</span> and <span class="xn-person">Charlie Trotter</span>.</p>
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<p>"Bringing these icons and their diverse backgrounds to our guests places Holland <span class="xn-person">America Line</span> at the forefront of culinary initiatives within the industry," said Richard D. Meadows, CTC, executive vice president, marketing, sales and guest programs. "The Council's expertise and innovative guidance will touch every aspect of our shipboard food service, from the Lido Restaurant breakfast buffet to the dinner menu of the Pinnacle Grill and everything in between."</p>
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<p>Besides sharing their insights on menus and culinary offerings, the Council will consult on the line's Culinary Arts Center enrichment program to help create new and even more innovative learning experiences for guests.</p>
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    Holland America Line Culinary Council members:

    
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<p>Council <span class="xn-person">Chairman Rudi Sodamin</span> is the creative culinary artist and master chef for Holland <span class="xn-person">America Line</span>. Internationally recognized as a food authority and one of the cruise industry's most innovative chefs, Sodamin is a member of the Academy Culinaire de <span class="xn-location">France</span>, Maitres Cuisiniers de <span class="xn-location">France</span> and Honorary Member Club des Chefs des Chefs. Sodamin has published several cookbooks, including the best-selling "A Taste of Excellence," "A Taste of Elegance" and "A Taste of Celebration."</p>
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<p><span class="xn-person">Jonnie Boer</span> is head chef at De Librije in Zwolle, recognized as one of the 50 best restaurants in the world, and only the second restaurant in the <span class="xn-location">Netherlands</span> to be awarded three Michelin stars. His catering company, Food on Tour, sells its own products, and in 2008 Boer and his wife Therese opened a new hotel with restaurant, as well as a cooking and wine school. The restaurant, Librije's Zusje, was awarded its first Michelin star within six months of opening. Boer was named a Knight in the Order of Orange <span class="xn-location">Nassau</span> in 2005, one of the Netherland's highest honors.</p>
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<p>Blurring the lines between chef, artist, entrepreneur and inventor, <span class="xn-person">David Burke</span> stands as a leading pioneer in American cooking today. His fascination with ingredients and the art of the meal has fueled a career marked by creativity, critical acclaim and the introduction of revolutionary products and cooking techniques. In addition to his flagship restaurant, <span class="xn-person">David Burke</span> Townhouse, Burke's other properties include Fishtail (New York, N.Y.), <span class="xn-person">David Burke</span> at Bloomingdale's (New York), Burke in the Box at McCarran Airport (<span class="xn-location">Las Vegas</span>, Nevada), David Burke's Primehouse (<span class="xn-location">Chicago</span>, Ill.), <span class="xn-person">David Burke</span> Fromagerie (Rumson, N.J.) and <span class="xn-person">David Burke</span> Prime (Foxwoods Casino, Conn.).</p>
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<p>Blending culture and artistic excellence, Marcus Samuelsson has won numerous awards, and was chosen as one of the Great Chefs of America by the Culinary Institute of America. Born in <span class="xn-location">Ethiopia</span> and raised by adoptive parents in <span class="xn-location">Sweden</span>, Samuelsson's award-winning cookbooks connect contrasting geographies and palates. His best-selling "New American Table" cookbook celebrates local farms and kitchens. He is the winner of Bravo's "Top Chef Masters Season Two" and was guest chef at the White House for the Obama administration's first state dinner for Prime Minister Singh of <span class="xn-location">India</span>. His latest restaurant, Red Rooster, opens in Harlem in <span class="xn-chron">November 2010</span>.</p>
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<p><span class="xn-person">Jacques Torres</span> is a former pastry chef at Le Cirque and Le Cirque 2000 in Manhattan. Born and raised in southern <span class="xn-location">France</span>, he has authored two cookbooks: "Dessert Circus: Extraordinary Desserts You Can Make at Home," which earned a 1999 <span class="xn-person">James Beard</span> nomination, and "Dessert Circus at Home." In 2000 he created <span class="xn-person">Jacques Torres</span> Chocolate, which specializes in fresh, hand-crafted chocolates, and he was featured in "Chocolate with <span class="xn-person">Jacques Torres</span>" on the Television Food Network.</p>
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<p>One of the finest restaurants in the world, Charlie Trotter's in <span class="xn-location">Chicago</span> has helped establish new standards for fine dining. It has been recognized by national and international institutions and has won 10 <span class="xn-person">James Beard</span> Foundation awards, including Outstanding Restaurant and Outstanding Chef. Author of 14 cookbooks, Trotter hosts the award-winning cooking series, "The Kitchen Sessions with <span class="xn-person">Charlie Trotter</span>." He also operates Trotter's To Go, a gourmet shop, and produces a line of private-label organic products. Recognized as Humanitarian of the Year by the International Association of Culinary Professionals, Trotter's foundation raises money to support people seeking careers in the culinary arts.</p>
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<p>The Council will meet regularly with Holland <span class="xn-person">America Line</span> executives, with the first meeting scheduled for later this year.</p>
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<p>Holland <span class="xn-person">America Line</span> is known for its innovative and leading programming and partnerships, providing guests with a premium and enriching cruise experience. The line has garnered numerous accolades and awards and is consistently among the highest-rated cruise lines in the Conde Nast Traveler Readers' Choice Awards, Travel + Leisure World's Best Awards and Conde Nast Traveller UK Readers' Travel Awards.  In addition, Culinary Council <span class="xn-person">Chairman Rudi Sodamin</span> was named Best Cruise Line Master Chef by Porthole Cruise Magazine.</p>
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<p>For more information and cruise fares, contact a professional travel agent, call 1-877-SAIL-HAL (1-877-724-5425) or visit <a href="http://www.hollandamerica.com">www.hollandamerica.com</a>.</p>
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<p>Editor's note: Images available at <a href="http://www.cleanpix.com/cleanpix/portal/WXFQ-AaX-Ht3">http://www.cleanpix.com/cleanpix/portal/WXFQ-AaX-Ht3</a></p>
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<p>Find Holland <span class="xn-person">America Line</span> on Twitter, Facebook and the Holland America Blog.  Access all social media outlets via the Online Communities quick link on the home page at <a href="http://www.hollandamerica.com">www.hollandamerica.com</a>.</p>
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<p>About Holland <span class="xn-person">America Line</span> [a division of Carnival Corporation and plc (NYSE:  CCL and CUK)]</p>
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<p>Holland America Line's fleet of 15 ships offers more than 500 cruises 354 ports in 98 countries, territories or dependencies.  Two- to 110-day itineraries visit all seven continents and highlights include Antarctica, <span class="xn-location">South America</span>, Australia/New Zealand and Asia voyages; a Grand World Voyage; and popular sailings to ports in the Caribbean, <span class="xn-location">Bermuda</span>, Alaska, <span class="xn-location">Mexico</span>, Canada/New England, <span class="xn-location">Europe</span> and <span class="xn-location">Panama</span> Canal.</p>
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<p>Fleetwide, the company features Signature of Excellence enhancements, a commitment totaling more than <span class="xn-money">$525 million</span>, that showcase the Culinary Arts Center presented by Food & Wine magazine -- a state-of-the-art onboard show kitchen where more than 60 celebrated guest chefs and culinary experts provide cooking demonstrations and classes -- Explorations Cafe powered by The New York Times, Digital Workshop powered by Windows, teens-only activity areas and all new stateroom amenities highlighted by flat-panel TVs and plush Euro-top Mariner's Dream Beds.</p>
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    World's Leading Cruise Lines
    
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<p>Holland <span class="xn-person">America Line</span> is a proud member of World's Leading Cruise Lines. Our exclusive alliance also includes Carnival Cruise Lines, Cunard Line, <span class="xn-person">Princess Cruises</span>, Costa Cruises and The Yachts of Seabourn. Sharing a passion to please each guest and a commitment to quality and value, World's Leading Cruise Lines inspires people to discover their best vacation experience. Together, we offer a variety of exciting and enriching cruise vacations to the world's most desirable destinations.  Visit us at <a href="http://www.worldsleadingcruiselines.com">www.worldsleadingcruiselines.com</a></p>
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        CONTACT:  Sally Andrews
          PHONE:  [phone]
            FAX:  [phone]
          EMAIL:  [email protected]






    

For further information: Sally Andrews of Holland America Line, 1-800-637-5029, or fax, [phone], [email protected] Web Site: http://www.hollandamerica.com