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Holland
America Line has long been known for some of the finest dining
at sea. And now, in addition to enjoying exquisite dishes,
you can learn from and mingle with top chefs, experts in wine,
chocolate and cheese, and leading cookbook authors. Introducing
an onboard enrichment program that gives you a firsthand glance
at chefs in action through demonstrations, tasting events,
and intimate hands-on cooking classes.
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ms Zaandam
7-day Glacier Bay Inside Passage
Aug.
22 2007 |
Nick Malgieri
Pastry Chef, Cookbook Author, Director of Baking,
Institute of Culinary Education
Nick Malgieri, former Executive Pastry Chef at Windows on the World,
is a 1996 inductee into Who's Who of Food and Beverage in America. He
is the author of Chocolate (HarperCollins, 1998), winner of an IACP/Julia
Child Cookbook Award for best baking book of 1998. His latest books are
Perfect Cakes (HarperCollins, 2002) and A Baker's Tour (HarperCollins,
2005). In 1998 and 1999, he was voted one of the ten best pastry chefs
in America by Chocolatier andPastry Art and Design magazines. A graduate
of the Culinary Institute of America, he currently directs the baking
program at the Institute of Culinary Education. His monthly column, "Ask
the Baker," is syndicated throughout the United States by the Los Angeles
Times.
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Culinary Guest Biography
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ms Veendam
18-day North Isles Adventure
Aug.
22 2007 |
Andrew
Shotts
Chocolatier, Garrison Confections - Providence,
RI
While working as the pastry chef at La Cote Basque in New York City,
Andrew Shott's colorful, multi-faceted, and intensely flavored gourmet
chocolate candies were offered to patrons at the end of their meal. Later,
after working at the Guittard Chocolate Company as their Corporate Pastry
Chef, he launched his own line of chocolate bonbons, and Garrison Confections,
Inc. was born. His company has earned national recognition in the pages
of USA Today, The New York Times and Food & Wine Magazine, among others.
He has also received extensive television coverage including, among others,
appearances on "Food Nation" with Bobby Flay, "The Top Ten Ways to Lose
Yourself in Chocolate," and most recently "Sugar Rush."
View
Culinary Guest Biography
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ms Westerdam
10-day Mediterranean Enchantment
Sept.
8 2007 |
David McMillan
Executive Chef, 62 Main restaurant, Colleyville,
Texas
David is a former commis at Cafe Konig in Baden Baden, one of Germany's
finest resorts, and has worked with some of Europe's most prestigious
wine chateaus including Petrus, Pontet Canet and Chateau St. George.
Stateside, McMillan has been associated with some of the country's leading
hotel companies, and was executive chef at Beverly Hill's famed Peninsula
Hotel, which was awarded both five stars and five diamonds during his
tenure. As partner and executive chef of Legacy Restaurant, which opened
in 1995, David presided over what LA Magazine voted one of the Ten Best
New Restaurants in Los Angeles. David is now chef and owner of 62 Main
in Colleyville, Texas.
View
Culinary Guest Biography |
ms Rotterdam
12-day Black Sea and Egyptian Adventure
Sept.
18 2007 |
Fran Bigelow
Founder, Fran's Chocolates
Fran has been named the best Chocolatier in America by some of the most
venerated food publications in America, including The Book of Chocolate.
Fran's passionate focus is on the quality and flavor of every piece of
chocolate that leaves her laboratory. Fran personally samples each batch
of chocolate and adds her personal guarantee of quality to every piece
that leaves the kitchen. Fran's creations are available in specialty
shops and select retail stores throughout the United States, including
her own Washington area retail stores. She founded the business in 1982.
View
Culinary Guest Biography
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ms Volendam
10-day Southern Caribbean & Panama Canal Sunfarer
Nov.
3 2007 |
Kent Rathbun
Executive Chef, Abacus and Jaspar Restaurants, Dallas,
TX
Kent's restaurant, Abacus, has been a hit from its inception in 1999.
Abacus currently holds the Mobil Four Star and AAA Four Diamond awards
and a Five Star rating from the Dallas Morning News. Food & Wine Magazine
honored Abacus for offering "one of the 10 most original, food-friendly,
value-conscious new wine lists in America." Kent was nominated as the
James Beard Foundation Best Chef: Southwest in 2000 and 2002. He appears
regularly on the Food Network's "Chef du Jour", "Cooking Live with Sara
Moulton", and "Ready Set Cook". Kent has been featured in Bon Appetit,
Southern Living Magazine, Nation's Restaurant News, USA Today, Elle,
Veranda Magazine. He was one of the featured chefs for the George W.
Bush 2001 Inaugural Ball. |
ms Prinsendam
21-day European Farewell
Nov.
3 2007 |
Paulette
Mitchell
Culinary Instructor and Author of 11 Cookbooks
Paulette is known internationally for her quick-to-prepare healthful
recipes with a gourmet flair. She most recently published A Beautiful
Bowl of Soup and The Spirited Vegetarian, which was awarded "Best Book
in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards.
Paulette's 15-Minute Gourmet cookbook series was honored as "Best Cookbook
Series" at the 2000 World Cookbook Fair in Perigueux, France in November,
2000. She also contributes to numerous culinary publications, including
Cooking Light Magazine and Cooking Pleasures Magazine. Her daily column
of cooking tips and recipes appears on over 100 television station web
sites coast-to-coast.
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Culinary Guest Biography
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ms Statendam
14-day Australia and New Zealand
Nov.
4 2007 |
Michael
Bloise
Executive Chef - WISH, Miami
At the helm of Wish in Miami, Florida is executive chef Michael Bloise,
a chef with an eclectic cooking style that is artful yet unpretentious.
Half-Italian and half-Vietnamese, his cuisine embraces the robust flavors
of American cooking and the subtle nuances of haute Asian cuisine. Selected
as one of the country's "Rising Star" chefs by Restaurant Hospitality,
Bloise has been drawing critical and popular acclaim since he was appointed
in December 2003. Prior to Wish, the Johnson & Wales graduate worked
under chef Frank Randazzo as executive sous chef at The Gaucho Room,
the restaurant formerly located in Miami Beach's Loews Hotel.
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Culinary Guest Biography
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ms Zuiderdam
7-day Eastern Caribbean
Nov.
17 2007 |
Seis Kamimura
Chef, BOKA - Seattle, WA
Seis Kamimura spent five years as a sous-chef at Spago in Los Angeles
before making a mark in Seattle at Bada Lounge. He then established Les
Cadeaux Gourmets, a gourmet shop inSeattle's Queen Anne neighborhood
with his wife Pia. Les Cadeaux closed its storefront and became Internet-only
so that Kamimura could return to the kitchen. At BOKA, in the Hotel 1000
in downtown Seattle, Kamimura reinvents urban American cuisine by marrying
the eclectic, global influences of his adopted home, Seattle, with creative
interpretations of classic American favorites.
View
Culinary Guest Biography
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