On Jan. 10, the Culinary Team invited all crew and officers to the Dining Room for a very special lunch. In order to showcase their talents, the Culinary Team presented an International Buffet from almost 30 different countries. Not only was this event a success, but the crew enjoyed themselves tremendously. Many Officers with culinary… read more of “International…”
Veendam recently held a Desert Extravaganza on board for all guests. Our pastry chef, Neil Veldgein Dsouza, along with a group of cooks, worked tirelessly to put together the extravagant array of deserts. The special event featured a chocolate fountain, large array of fruit desserts, 3D cakes, lady finger-crusted sweets and many, many more! Take… read more of “Veendam’s…”
Days 9-10 – Jan. 14-15 – At Sea. On the morning of January 14, the words of novelist John Steinbeck “A journey is like a marriage – the only way to go wrong is to think you can control it” rang through my mind. So many things can interfere with a journey including, but not… read more of “Cruise Diary: Two…”
Here are some photos taken from the welcome lunch and dinner in the Lido and the Dining Room during the first few days of our 2012 Grand World Voyage that started on January 6, in Fort Lauderdale. We hung six giant globes on the ceiling of the dining room and decorated it with many flags… read more of “Welcome to the…”
Thanks to HAL guests Peter and Sylvia Huijgen for sending in these photos from their Captain’s Dinner at the Pinnacle Grill restaurant on board Nieuw Amsterdam.
Here’s a sweet way to ring in the new year: Individual Flourless Chocolate Cakes from my cookbook, A Taste of Celebration. With a molten chocolate center, this decadent dessert is the perfect fix for chocolate lovers. Enjoy! Individual Flourless Chocolate Cakes Yield: 4 cakes With a touch of a fork, these cakes burst open to… read more of “Rudi’s Recipes:…”
Over the year our crew members work hard to serve our officers and the guests. Therefore, on December 25, the officers showed their appreciation for the work well done by returning the favor serving the crew Christmas Dinner. The Culinary Operations Manager Santhosh Chandrasekher and Executive Chef Ajith Menon put together a delicious menu very… read more of “Veendam Officers…”
Our ship is beautifully decorated this year and the center piece is an impressive Christmas village made form gingerbread. Neil Veldgein Dsouza, our pastry chef, together with his team put their passion and talent into every detail of this tasty landscape. Enjoy the photos!