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HAL’s Culinary Council Named ‘Best Culinary Initiative’ by Porthole’s Editor-in-Chief

Holland America Line’s Culinary Council — a team of world-class celebrity chefs — was named “Best Culinary Initiative” in Porthole Cruise Magazine’s 2016 Editor-in-Chief Awards. The annual awards are chosen by Bill Panoff, the magazine’s editor-in-chief and publisher, who honors his favorite travel experiences that left an impression in terms of service, quality and memorable moments.

The winners were announced in the Jan./Feb. 2017 issue of Porthole Cruise Magazine that hit newsstands Jan. 10 and online at Porthole.com.

“In partnership with our esteemed Culinary Council, Holland America Line has continued to elevate its culinary program through the guidance and influence of these talented chefs, and we’re honored to receive this award from someone as well-respected as Bill,” said Orlando Ashford, president of Holland America Line. “Our Culinary Council is one-of-a-kind in the cruise industry, and each member deserves this award for their dedication and commitment to keeping us at the forefront of innovation.”

From left: Torres, Sodamin and Falkner.

From left: Torres, Sodamin and Falkner.

The Culinary Council is a collaboration of some of the greatest international chefs, chaired by Holland America Line’s Master Chef Rudi Sodamin — a past recipient of Panoff’s “Best Cruise Line Chef” Editor-in-Chief Award. Sodamin leads Jonnie Boer, David Burke, Elizabeth Falkner and Jacques Torres in providing guidance and advice about onboard menus and culinary programming. The chefs also showcase signature dishes on board, adding their own inspiration to the line’s menus.

“Holland America Line’s cuisine has impressed me time and again, and I consider the line at the forefront of the cruise industry’s food and beverage offerings,” said Panoff. “Lead by Master Chef Rudi Sodamin, Holland America’s Culinary Council sets a high bar in terms of quality and excellence. I commend the chefs, the initiative and, ultimately, the culinary experience on board.”

The bimonthly Porthole Cruise Magazine was established in 1993 and covers all aspects of cruise travel. The magazine serves as a consumer cruise travel magazine for experienced and first-time cruisers alike. Editorial emphasis is on cruise vacation information, ship reviews, news, popular ports of call and travel tips.

2 Comments
  • Glenn Wittman

    I was curious on how to become a Culinary team member? Can you please send me Culinary job opportunities. I am a chef looking to advance my career. I have twenty plus years in the Culinary field and would like a opportunity with your company. Thanks. Glenn Wittman.

  • Julie

    Please visit the employment area on the Holland America Line website.

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