Holland America Line's Culinary Council Gathers Onboard ms Eurodam In New York For Second Annual Meeting And Cooking

Holland America Line's Culinary Council Gathers Onboard ms Eurodam In New York 
For Second Annual Meeting And Cooking Demonstrations 
SEATTLE, Oct. 8, 2012 /CNW/ - Holland America Line's esteemed Culinary Council 
culminated its second annual two-day meeting aboard ms Eurodam in New York on 
Oct. 4. While council members consult with the line throughout the year, they 
gather annually as a group to discuss current culinary trends, share 
information about what they are seeing in their own businesses and share ideas 
for Holland America's cuisine for the coming year. The council first met at 
Fort Lauderdale in 2011 aboard ms Noordam. 
Following the meeting, an interactive cooking demonstration was held in the 
ship's state-of-the-art Culinary Arts Center. Holland America Line's Master 
Chef and Culinary Council Chairman Rudi Sodamin, along with council members 
Jonnie Boer, David Burke, Jacques Torres and Charlie Trotter, each showcased 
how to prepare one of their specialty dishes which were later served during a 
gourmet lunch to media and travel industry guests in the elegant Pinnacle 
Grill restaurant. 
Sodamin featured Grilled Lime Marinated Scallops, Burke presented a Parfait of 
Salmon and Tuna Tartares, Boer's signature dish was Cod with Lemongrass 
Reduction, Trotter offered Lamb Loin with Artichokes and Red Wine Kalamata 
Olive Sauce, and Torres completed the meal with a decadent Esterel Cake topped 
with a layer of fresh raspberries. 
As part of Holland America Line's innovative culinary program, the line 
features recipes from the world-renowned Culinary Council members onboard all 
Holland America Line cruises. 
Editor's note: Photos are available at: 
http://www.cleanpix.com/cleanpix/portal/WMb9-gt4-mRa. 
Find Holland America Line on Twitter, Facebook and the Holland America Blog.  
Access all social media outlets via the Online Communities quick link on the 
home page at www.hollandamerica.com. 
About Holland America Line [a division of Carnival Corporation and plc (NYSE:  
CCL and CUK)]  Holland America Line's fleet of 15 ships offers more than 500 
cruises to 354 ports in 98 countries, territories or dependencies.  Two- to 
110-day itineraries visit all seven continents and highlights include 
Antarctica, South America, Australia/New Zealand and Asia voyages; a Grand 
World Voyage; and popular sailings to ports in the Caribbean, Bermuda, Alaska, 
Mexico, Canada/New England, Europe and Panama Canal. 
Fleetwide, the company features Signature of Excellence enhancements, a 
commitment totaling more than $525 million, 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. 
World's Leading Cruise Lines Holland America Line is a proud member of World's 
Leading Cruise Lines. Our exclusive alliance also includes Carnival Cruise 
Lines, Cunard Line, Princess Cruises, Costa Cruises and 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 
www.worldsleadingcruiselines.com. 
CONTACT: Sally Andrews 
PHONE:   800-637-5029 
FAX:     206-262-5934 
EMAIL:   pr@hollandamerica.com 
http://www.hollandamerica.com 
SOURCE: Holland America Line 
To view this news release in HTML formatting, please use the following URL: 
http://www.newswire.ca/en/releases/archive/October2012/08/c5048.html 
CO: Holland America Line
ST: New York
NI: ENT LEI MAR LEI FBR FOD  
-0- Oct/08/2012 16:53 GMT
 
 
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