Sugar and spice make everything nice, especially when you\u2019re the fleet executive pastry chef for Holland America Line<\/a>. Though Pam joined our cruise family in 2010, she\u2019s been baking up joy in the kitchen since she was 12.<\/p>\n<\/div><\/div><\/div><\/div><\/div> \u201cBoth my grandmothers were great cooks, so I would always see them preparing special dishes. We also used to sell pastries using our family recipes, so that definitely was one of my major influences.\u201d Born in the Philippines and growing up in the U.S., Pam has had recipes from generations passed down to her. Those are some of her greatest treasures.<\/p>\n<\/div><\/div><\/div> \u201cMost Filipinos love to cook. One of the first things we ask when people visit our homes is \u2018Kumain ka na ba?\u2019 That means \u201cHave you eaten?\u201d<\/p>\n Delicious dishes became her passion, and she soon discovered her sweet spot: pastries. When she\u2019s not designing recipes, cooking up tasty treats on board or training culinary crew members at the Holland America Line Training Center in Antipolo, she\u2019s baking in her own kitchen. Music, cute cookware, amazing aprons and pretty packaging for goodie storage are must-haves in her house.<\/p>\n One of her favorite desserts is Sans Rival Cake, a recipe from the Philippines that layers buttercream, meringue and chopped cashews. She put it on the menu for guests to enjoy during Cake Me Away<\/em>, a new Lido Market<\/a> dessert celebration on cruises that are seven or more days in duration. Though you can find tasty five-layer cakes featuring 12 decadent flavors, the Sans Rival Cake has special meaning to her.<\/p>\n \u201cIt\u2019s one of the first cakes I learned how to make because it was my mom\u2019s favorite. She passed away in 2016, and making it always reminds me of her.\u201d\u00a0The kitchen was a place of happiness for Pam and her mom, and she continues to share that happiness everywhere she bakes. \u201cWhat I love most about being a pastry chef is seeing the joy on other people\u2019s faces when they try our desserts.\u201d<\/p>\n<\/div><\/div><\/div><\/div><\/div> She also loves working with her culinary and pastry crew, watching them excel in their careers. They\u2019re not just colleagues \u2013 they\u2019re family. Together, they have delighted guests around the world. Though she has traveled the globe, her favorite destinations to visit with Holland America Line are Italy, Turkey, Japan and South Africa. She loves trying new dishes when exploring the ports.<\/p>\n Recognizing how much she has sailed the seas, we asked her to share some cruise tips for our guests. Her recommendations include booking a great shore excursion, trying local cuisine, getting a keepsake to remember the journey, and of course, relishing onboard pastries.<\/p>\n Favorite Dining Venue On Board:<\/em> \u201cEating at Tamarind is always a favorite of mine.\u201d<\/p>\n Favorite Place for Lunch: <\/em>\u201cLido Market and Dive In.\u201d<\/p>\n Favorite Onboard Activity:<\/em> \u201cCooking demos!\u201d<\/p>\n<\/div><\/div><\/div><\/div><\/div>![\"Image](\"https:\/\/www.hollandamerica.com\/blog\/wp-content\/uploads\/2023\/12\/pastry-chef-holland-america-line.webp\" "\\"Executive")
<\/span><\/div><\/div><\/div><\/div><\/div>![\"View](\"https:\/\/www.hollandamerica.com\/blog\/wp-content\/uploads\/2023\/12\/decorated-cakes-holland-america-line.webp\" "\\"Cake")
<\/span><\/div>These are just some of the beautifully decorated cakes at the “Cake Me Away” event in the Lido Market.<\/em><\/h6>\n<\/div><\/div><\/div><\/div><\/div>
Now for a Quick Cruise Q&A:<\/strong><\/h3>\n