Holland America is featuring celebrity chef Cat Cora as part of their Culinary Arts Center, presented by Food and Wine magazine. She is scheduled to sail on ms Nieuw Amsterdam’s 12-day Mediterranean Empires cruise departing July 2, 2013.
The Culinary Arts Center presented by Food and Wine magazine offers guests on their 15 ships to “experience cooking shows, wine tastings and question-and-answer sessions in a full show kitchen. Also offered are hands-on classes conducted by top chefs, wine experts, noted culinary specialists and leading cookbook authors.”
Here are more details provided by Holland:
“More renowned chefs featured in Holland America Line’s Culinary Arts Center program include:
“Sean Brasel is executive chef and co-owner of Meat Market in Miami, Fla. In 1994, Brasel opened several restaurants in his native Colorado, and then relocated to Miami Beach where he launched Touch in the heart of South Beach. Meat Market, his latest creation, is a sultry steakhouse with a New York City vibe. He is scheduled to sail aboard ms Statendam’s seven-day Glacier Discovery Alaska Voyage departing June 2.
“Karen Nicholas is executive chef of Equinox Restaurant in Washington, D.C., and one of Food & Wine magazine’s best new chefs of 2012. She studied at Johnson & Wales University in Providence, R.I., and her résumé includes stints at Dry Creek Kitchen in Healdsburg, Calif., and Gramercy Tavern in New York City. Nicholas is scheduled to sail on ms Amsterdam’s seven-day Alaska cruise June 14.
“Danny Grant is executive chef at the Waldorf Astoria Chicago. Twice given two Michelin stars for RIA, a restaurant inside the Waldorf, he also received perfect four-star reviews from the Chicago Tribune and Chicago magazine. In 2012, Grant was named one of Food & Wine magazine’s best new chefs. He is scheduled to sail on ms Nieuw Amsterdam’s 12-day Mediterranean Romance cruise July 14.
“Kelly English is executive chef of Kelly English Steakhouse and Restaurant Iris in Memphis, Tenn. English graduated from the prestigious Culinary Institute of America and studied in Spain and France. Restaurant Iris was voted Memphis’ best restaurant three years in a row by Memphis magazine readers. He recently opened Kelly English Steakhouse in St. Louis, Mo. English is scheduled to sail on ms Noordam’s 11-day Adriatic Explorer cruise Sept. 6.
“Paul Carter is the director of culinary operations at Starwood Hotels and Resorts Worldwide in Phoenix, Ariz. Prior to his current position, Carter served as executive chef of The Phoenician in Phoenix. He is scheduled to sail on ms Prinsendam’s 16-day Mediterranean Explorer cruise Sept. 16.
“Michele Ragussis is executive chef of The Pearl in Rockland, Maine, and Food Network’s ‘Next Food Network Star’ finalist. For the past eight years, she’s worked as an executive chef in restaurants along the east coast. Ragussis sails on ms Westerdam’s seven-day Caribbean cruise Nov. 9.
“Fred Muller is executive chef of El Meze Restaurant in Taos, N.M. He is part-owner of Crook’s Corner in Chapel Hill, N.C., and was voted one of the ‘Top 10 New Southern Chefs’ by Southern Magazine. Muller also is the author of the cookbook ‘LA COMIDA: The Foods, Cooking and Traditions of the Upper Rio Grande.’ He is scheduled to sail on ms Veendam’s seven-day Mexican Riviera cruise Nov. 9.
“Other notable Culinary Arts Center guest chefs and cuisine experts slated to sail in the 2013 season include:
Ghyslain Maurais, restaurateur, chocolatier and pastry chef, sails on ms Volendam June 12 in Alaska.
Jeremy Langlois, executive chef at Houmas House Plantation in Darrow, La., sails on ms Zuiderdam June 22 in Alaska.
Bruce Sherman, executive chef of North Pond in Chicago, Ill., sails on ms Eurodam July 10 in the Baltic.
Matt Gennuso, executive chef and owner of Chez Pascal, a French-American bistro in Providence, R.I., sails on a segment of ms Prinsendam’s Britain and Ireland Explorer cruise departing Aug. 5.
Alon Shaya, executive chef of Domenica in New Orleans, La., sails on ms Volendam Aug. 28 in Alaska.
Holland America Line’s Culinary Arts Center
“Holland America Line’s Culinary Arts Centers are featured on each of the line’s 15 ships. A ‘world class show kitchen at sea,’ the Culinary Arts Centers, presented by Food & Wine magazine, resemble the elaborate show kitchens used by celebrity chefs on television cooking programs. The facilities are used for cooking shows, wine tastings, hands-on cooking classes and mixology presentations. All events are taught by highly skilled culinary and beverage staff during every Holland America Line voyage.
“Each facility features a theater-style venue with two large video screens and a large cooking display counter. Holland America Line also offers a youth Culinary Arts Center activity program on select sailings to teach kids and teens how to cook. The program incorporates dishes from breakfast, lunch, dinner and snacks in complimentary 45-minute classes.
“The Culinary Arts Center is part of Holland America Line’s innovative and industry-leading culinary initiatives, which also include a partnership with Le Cirque to present ‘An Evening at Le Cirque in the Pinnacle Grill’ and a Culinary Council composed of renowned international chefs Jonnie Boer, David Burke, Elizabeth Falkner, Jacques Torres, Charlie Trotter and the line’s Master Chef Rudi Sodamin.
“For a full schedule of Holland America Line’s culinary guest program, visit http://www.hollandamerica.com/cruise-vacation-onboard/Enrichment.action and click on the Culinary Arts Center tab.”