Jetsettersblog

Holland America Line’s Culinary Arts Center will host more than 60 chefs from around the country this year, making them part of the guest enrichment program. While onboard, the guest chefs and experts offer culinary demonstrations, tastings and hands-on cooking classes to guests, in addition to participating in question-and-answer sessions. In partnership with “Food and Wine” magazine, Holland America has scheduled approximately 60 celebrated chefs and wine experts to sail in 2009.

On cruises that do not have a guest chef on board, classes and demonstrations in the show kitchen are scheduled with Holland America’s own chefs.

This season Holland America will welcome personalities such as Capt. Keith Colburn from Discovery Channel’s “Deadliest Catch” sailing on Westerdam June 7-14 in Alaska, George Duran of “Ham on the Street” on the Food Network sailing aboard Amsterdam Aug. 29-Sept. 5 in Alaska, “Top Chef” contestant Richard Blaise on Maasdam Oct. 23-Nov. 6 in the Caribbean, and Christina Pirello of “Christina Cooks” on a PBS sailing in Alaska on Zuiderdam Aug. 8-15.

In addition to famous chefs, the Culinary Arts Program includes cookbook authors as well as chocolatiers and tablescape experts.

A selection of participating chefs and experts in the continuing 2009 season include Oliver Reschreiter, executive chef at the JW Marriott Desert Springs Resort in Palm Desert, Calif., on Ryndam, June 19-26 in Alaska; Lee Hilson, executive chef at the Royal Palms Resort in Phoenix, on Oosterdam, June 24-July 6, Mediterranean; Randy Lewis, executive chef of La Provence in Lacombe, La., Noordam, June 28-July 8, Mediterranean; Bruce Weinstein and Mark Scarbrough, authors of the “Ultimate” cookbook series,

Prinsendam, July 3-17, British Isles; Stewart Woodman, executive chef at Heidi’s in Minneapolis, Minn., Maasdam, July 18-25, Canada/New England; Scott Tycer, executive chef at Gravitas in Houston, Rotterdam, Aug. 11-23, Baltic; Olga Krasnoff, designer of tabletop landscapes, Eurodam, Aug. 27-Sept. 6, Canada/New England; David McMillan, corporate executive chef of Consilient Restaurants, Prinsendam, Sept. 6-20, Western Europe; Ryan Hardy, executive chef of Little Nell in Aspen, Colo., Rotterdam, Oct. 3-17, Mediterranean; Jacques Torres, master pastry chef and chocolatier, Oosterdam, Oct. 17-Nov. 2, trans-Atlantic; and Maria Hines, executive chef of Tilth in Seattle, Zuiderdam, Oct. 24- Nov. 3, Panama Canal.

The program began in 2005 when the line installed state-of-the-art Culinary Arts Centers aboard each ship. The Culinary Arts Centers resemble the show kitchens used by celebrity chefs on television cooking programs. Each facility features a theater-style venue, with two large plasma video screens and a large cooking display counter. Holland America Line also offers a youth Culinary Arts Center activity program to teach kids and teens how to cook. The program incorporates dishes from breakfast, lunch, dinner and snacks in complimentary 45-minute classes. Kids under 8 years old learn to make theme cookies, fruit roll-ups, ice cream sandwiches, salad people art and scones. Kids 8 and over make soft pretzels, granola bars, pita chips and hummus, and saltwater taffy. Teens also can attend adult culinary demonstrations. For more information, call 877-SAIL-HAL or visit www.hollandamerica.com.