One of the privileges of being an employee of HAL is a possibility to see different places. On April 29 in the port of Naples, a crew tour to Pompeii was organized. Fifty-one crew members were able to attend and to discover the Roman city buried, but completely preserved, by Mt. Vesuvius’ eruption in 79… read more of “Westerdam’s…”
Madeira, Portugal is one of my favourite ports of call. What does Madeira have to offer? The ship is usually docked in Funchal, the capital of the island, and it has its name from funche (fennel in Portuguese) which grows in abundance in this place.
On April 26, Westerdam’s culinary department organized a special event for the guests on board. During lunch time, an amazing show buffet was presented to the ship’s guest with an array of delicious foods, exquisitely displayed on the tables. More than 650 guests attended the show buffet and many of them left with raving remarks… read more of “Westerdam’s…”
One of the great opportunities ship employees have is being able to explore different ports of call. On April 24, Westerdam docked at Cadiz, Spain — a beautiful city famous for its cathedral (third largest in the world), a seaside promenade, the Falla theatre and shopping! These photos were taken by Made Dwi Payana, our… read more of “Westerdam visits…”
In preparation for Westerdam’s Black and White Ball, Chief Officer Marco Carsjens had an excellent idea to organize a ballroom dancing class for officers. Captain Henk Keijer and the ship’s staff all agreed that this would be a great idea. Officers and concessionaire partners were invited to join the class instructed by Westerdam’s entertainment cast… read more of “Waltzing on…”
Omar Catulo, sous chef aboard Holland America Line’s Westerdam, won the Spanish Cuisine category in the Fifth Bacardi Cruise Competition with his Bacardi Limon Ceviche Shots. INGREDIENTS: 10 — 20 scallops 13 — 15 shrimp 4 Mahi-mahi fillets 1 oz garlic, chopped 6 oz red onions, petit brunoise 30 ml Bacardi Limon flavoured rum 2… read more of “HAL Sous Chef Wins…”
The Westerdam finished her dry dock in Freeport, Bahamas and the ship is looking excellent both inside and outside. Today, the Westerdam will start her 20-day repositioning cruise to Europe and will welcome all her guests on board the beautiful ship. Below are a few evening shots from the Westerdam in dry dock.
Recently, I invited all deck and engineering officers to the Bridge for a well-deserved dinner after a long day of work at the shipyard during dry dock in Freeport, Bahamas. Those in attendance included Chief Engineer Jack Keijer, Chief Officer Marco Carsjens, Superintendent Jeen Bakker and Electrical Superintendent Wiel Penders. A variety of delicious Indian… read more of “Captain’s…”
