Holland America Line’s Culinary Arts Center, presented by Food & Wine Magazine, is an onboard enrichment program that offers guests an opportunity to learn from some of the most respected culinary figures in the business. Industry leaders engage guests in a range of activities from cooking shows and wine tastings to question-and-answer sessions in the full shipboard show kitchen.
The 2015 roster of celebrated chefs, authors and epicures scheduled to sail is coming together, and featured below is a sneak peek at a number of notable names that guests can cruise with next year and learn expert tips direct from the pros. More world-renowned chefs will be added to the 2015 schedule in the coming weeks and months. Details on upcoming 2014 guest chef cruises can by found on the Holland America website HERE.
2015 GUEST CHEFS SCHEDULED TO DATE:
Stephan Durand, president and founder of the Haitian Cultural Alliance, co-captain of Haiti’s National Culinary Team and owner of Culinary by Design, will be on Maasdam’s Jan. 13 Caribbean cruise.
Heather Hurlbert, Pastry Chef and “Cheftestant” on Bravo’s Top Chef: Just Desserts, runs HHDesserts, a line of pastries ranging from couture wedding cakes, chocolates, and entremets. This award winning chef was most recently the Executive Pastry Chef at Cherokee Town and Country Club, ranked the #1 Platinum Country Club in the U.S. During Heather’s pastry career, she won the 2009 National Pastry Chef of the Year from the American Culinary Federation and in 2004 taking the gold medal at the IKA Culinary Olympics in Erfurt, Germany. Look for her on Noordam departing Feb. 6, 2015.
Daniel Soto Hernandez is wine sommelier, lecturer, and sales director for Vinos del Sur Rucahue Chile. Rucahue means set of houses in the native language of the Mapuches, Aborigine people inhabiting the central zone of Chile. Soto Hernandez is an expert in New World Wines especially South American vintages and conducts tastings on Chilean and Argentinean wine history, Latin American food, wine pairings, and South American culture. He resides in his native Santiago, Chile and is scheduled to sail on Zaandam’s Feb. 18 South America voyage.
Prominent Washington-based chef Wayne Johnson will be on Nieuw Amsterdam’s March 8 Caribbean cruise. Johnson is executive chef/owner of Shuga Jazz Bistro in Seattle. Originally from Louisville, Ky., Johnson is known for his hearty Southern food.
Natacha Gomez returns to Holland America Line on Maasdam’s April 7 Caribbean cruise. Gomez is catering chef at Kokiyaj Bar and Grill and owner of Chef T restaurant in Cap-Haitien, Haiti. You can read more about Gomez’ experience cruising on Westerdam in the Caribbean here and sample some of her fabulous recipes like conch croquettes and vanilla shrimp.
Frederic Castan will be on Prinsendam’s Sept. 28 Mediterranean voyage. With over 30 years experience in the industry, French-born Castan is executive chef of the St. Regis Monarch Beach at Dana Point, Calif.
Janelle Bloom will be on Noordam’s Oct. 25 Australia and New Zealand cruise. Bloom is one of Australia’s most-loved cooks. She is a best-selling author, food editor, stylist and one of the original chefs on “Ready Steady Cook.”
Helen and Lisa Tse, head chef and founder of Sweet Mandarin, are British-born twin sisters and third generation women restauranteurs. They won the coveted Gordon Ramsay ‘Best Local Chinese Restaurant’ and have cooked for UK Prime Minister David Cameron and Premier Li Kequian of China at No. 10 Downing St. They were awarded an MBE Member of the Most Excellent Order of the British Empire for services to food and drink by the Queen of England in 2014. They’ll be sailing on Nieuw Amsterdam June 6, 2015.
The Grand Voyages also have an impressive lineup of guest chefs and culinary experts who will showcase the local fare with their own flair in sailings to exotic ports around the world. Additionally, Holland America’s own expert mixologists and executive chefs will step into the spotlight throughout the voyage.
Natacha Gomez returns to set sail on the Jan. 5 segment. Natacha began cooking with her grandmothers at a very young age and she worked in her father’s restaurant when she was just nine years old. Her lifelong love for cooking led her to her current positions as the catering chef of Kokiyaj Bar and Grill and owner of Chef T restaurant in Cap-Haitien, Haiti. She also works as a personal chef and sailed aboard Westerdam in 2014 on as an On Location Guest Chef in the Caribbean.
Janella Purcella will be on the Feb. 5 segment. Purcella is a naturopath, nutritionist and celebrity chef in Sydney, Australia.
Lisa Boalt Richardson is one of the first 15 people in the world to achieve the Certified Tea Specialist title from the Specialty Tea Institute. She is an award-winning author, speaker and educator on all things tea. Richardson is scheduled to sail on the Feb. 21 segment.
Jehaniger Mehta will be on the March 19 segment. Mehta is known for his appearances on competitions including “Iron Chef” and “The Next Iron Chef.” He is chef/owner of Graffiti in New York City.
Mike DeSimone and Jeff Jenssen, the World Wine Guys, will be on the Feb. 15 segment. They are wine, spirits, food and travel writers as well as educators and hosts.
Pranee Khruasanit Halvorsen will be on the Feb. 17 segment. Halvorsen is an expert in Thai cuisine and is founder of I Love Thai Cooking in Seattle.
Jehaniger Mehta returns to sail Rotterdam’s March 9 segment.
HOLLAND AMERICA LINE’S CULINARY ARTS CENTER PRESENTED BY FOOD & WINE MAGAZINE
Holland America Line’s industry trend-setting Culinary Arts Centers debuted in Fall 2004 and are featured on every cruise on each of the line’s 15 premium ships. A “world-class show kitchen at sea,” the Culinary Arts Centers, Presented by Food & Wine Magazine, resemble the elaborate show kitchens used by celebrity chefs on television cooking programs. The venues are used for cooking shows, wine tastings, exclusive hands-on cooking classes and mixology presentations.
All events are taught by a rotating list of top chefs and culinary experts throughout the industry such as those noted above, or by the highly-skilled culinary and beverage ship staff. Each theater-style show kitchen features two large video screens and a large cooking display counter, the demonstrations are recorded and play on guest stateroom TVs. Holland America Line also offers a youth Culinary Arts Center activity program on select sailings to teach kids and teens how to cook. The program incorporates dishes from breakfast, lunch, dinner and snacks in complimentary 45-minute classes.
Are you looking forward to sailing with a guest chef in 2015? Tell us who excites you in the comments below.