Calling all foodies and aspiring chefs who want to cook like a pro at home! Following the success of the 2018 series, we’re thrilled to announce dates for our 2019 Food & Beverage Aficionado Cruises that showcase the talents of the members of our Culinary Council, Master Mixologist Dale DeGroff and Chateau Ste. Michelle winemaker partners.
The Culinary Council is led by our Master Chef Rudi Sodamin, who is joined by international chefs Jonnie Boer, David Burke, Elizabeth Falkner, Andy Matsuda, Ethan Stowell and Jacques Torres. We also collaborate with Master Mixologist Dale DeGroff on our cocktail program.
During each Food & Beverage Aficionado Cruise, guests will have the opportunity to attend cooking, cocktail or wine demonstrations; get to know the experts at presentations; meet them at photo opportunities; and join an intimate, reservation-only dinner in the Pinnacle Grill.
Guests who wish to make reservations for the specialty dinner can contact Holland America Line’s Ship Services Department upon booking to secure their spot.
Here is the scheduled of our 2019 of Food & Beverage Aficionado Cruises featuring our Culinary Council and Master Mixologist. Stay tuned for a blog post on the Food & Beverage Aficionado Winemaker Cruises:
Rudi Sodamin, Culinary Council Chairman
Sodamin was born in Austria and trained in France. The Master Chef recently released his latest culinary masterpiece, an art table book called “Food Faces” featuring more than 150 images of edible creations that display a whimsical spectrum of human emotion. His “Food Faces” have also been immortalized on Bernardaud porcelain and are on display in Rudi’s Sel de Mer, a sea brasserie available on all Holland America Line ships. Sodamin’s innovative approach has made him the most decorated chef on the world’s oceans.
Burke is a restaurateur, cookbook author, inventor and consultant at ESquared Hospitality, which owns and operates the BLT restaurant brand. He has been featured on “Iron Chef America” and “Top Chef Masters.” He is a graduate of the Culinary Institute of America and has worked with legendary chefs in France and New York.
The Japanese-born Matsuda is at the forefront of sushi trends and techniques. At Matsuda’s Sushi Chef Institute in Los Angeles, California, he teaches aspiring chefs and professionals about sushi and Japanese cuisine.
With an impressive roster of highly acclaimed restaurants, Stowell has helped to change the face of the Seattle food scene. He was named one of the Best New Chefs in America by FOOD & WINE magazine in 2008 and chosen as one of the Best New Chef All-Stars in 2013.
A French-trained Master Chef and artisan chocolatier, Torres is a James Beard award winner. After rising to executive pastry chef at New York’s legendary Le Cirque, he opened a chocolate factory and stores throughout New York. Torres is co-hosting the Netflix culinary show “Nailed It” with Nicole Byer.
DeGroff received the James Beard Award for Wine & Spirits, was inducted into the prestigious James Beard Who’s Who of Food and Beverage in America in 2015 and is author of “The Essential Cocktail” and “The Craft of the Cocktail.” He is a partner in the award-winning Beverage Alcohol Resource bar-training program and founding president of the Museum of the American Cocktail.
Are you looking to prepare steak like David Burke, perfect the art of sushi making with Andy or, perhaps, you have a sweet tooth and Jacques’ is what you need? Which Food & Beverage Aficionado Cruise is on your bucket list?