Cruise lines setting tables for gourmets
Holland America Line and Seabourn Cruise Lines both have a healthy appetite for food offerings.
Holland will open its on-board kitchens to over 70 guest chefs from around the country throughout its 2008 cruise season — everything ranging from wine-country cuisine to the re-invented wholesome fare of early American taverns to Southern-influenced prime seafood,
“In our third year of hosting guest chefs on board, we are reaching out to chefs and culinary experts all around the country,” said Richard D. Meadows, CTC, executive vice president, marketing, sales, and guest programs.
Silversea Cruises will also sail into 2008 with an increased schedule of voyages featuring the Viking Cooking School. Chefs will host the school on a dozen voyages.
“Our new Viking Cooking School theme cruises are generating such great feedback from guests that we’re rolling out a more expansive schedule next year,” said David Morris, Silversea’s executive vice-president of worldwide sales and marketing.
The curriculum for each cruise is designed to echo the cultural flavor of the ship’s itinerary. Highlights include cooking demonstrations with wine pairings and interactive Q&A sessions; a “Lunch and Learn” event giving groups of 12-16 guests a chance to sample a delicious meal of specially prepared dishes; and a “Market to the Plate” experience.
Holland America says it has invested more than $13 million to create and install the Culinary Arts Center facilities on each of its ships as part of a $225 million Signature of Excellence initiative.
Report by David Wilkening
David
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