Noordam’s crew purser sent us these fun photos from a recent Indonesian themed buffet. During Noordam’s eight-day crossing to Europe, the crew entertained guests with different events. Pictured is an Indonesian buffet at the Lido midship pool, complete with Indonesian decorations, singers and dancers.
We were at sea and celebrated Easter with a Grand Show Buffet in the Dining Room Lower level during this Grand World Voyage. Of course, it wouldn’t be Easter without some Easter bunnies. The Rotterdam dinning room team really got into the mood of the holiday. Komang Sumartha is Rotterdam’s assistant dining manager.
To Whom It May Concern on the Westerdam: We were one of three couples — Rice, Rydel and Ludwig — traveling on the Westerdam voyage March 22 through March 28, 2009. There was a drink served in the Pinnacle Grill Bar and the Ocean Bar on this cruise that we think was named the “Blue… read more of “What’s In a…”
Prinsendam’s Hotel Manager, Francois, sent us these beautiful pictures from the South America Grand Voyage Show Buffet. Executive Chef Pedro Lontoc and the Prinsendam “kitchen brigade” created a world of culinary delights amid an ice menagerie; a feast for both the palate and the eyes.
Stein Kruse, president and CEO of Holland America Line, was presented with two separate awards while he was in Miami, Fla., last week attending the Cruise Shipping Miami convention. Holland America Line President and CEO Stein Kruse (left) accepted the 2009 Cruise Vision Award from St. John’s Mayor Dennis O’Keefe at a ceremony at the… read more of “Stein Kruse Accepts…”
If you’ve never been on a World Cruise the question might arise about how — aside from length of journey or destinations visited — these cruises are different from others. There are many little things that in sum add up to an unforgettable experience. And then there are some big things that are just so… read more of “Rotterdam…”
Corporate chefs John Mulvaney and Mischa Graafmans are hard at work on the Zuiderdam taking pictures of this summer’s new menu cycle. Each day they are taking pictures of 20 dishes. This means that they have to prepare them, cook them and “plate” them before they even can take the picture. They have the assistance… read more of “Making the Cuisine…”
Canaletto, the Italian eatery aboard Eurodam, now serves cotton candy as a dessert option. It was a great dose of nostalgia to enjoy cotton candy as I did when I was a kid. Jeroen also enjoyed his cotton candy dose, called in Dutch “suikerspin”— sugar spider.