Washington State Chef Perry Mascitti to Sail on HAL ms Noordam April 24

[Krazy Kruizers]

Washington State Chef Perry Mascitti to Sail on Holland America Line's ms Noordam April 24

 

Seattle, Nov. 23, 2009 -- Perry Mascitti, award-winning executive chef of Tulalip Bay Resort in Marysville, Wash., is scheduled to sail as part of the guest-enrichment program on Holland America Line's April 24, 2010, Southern Caribbean Wayfarer Voyage aboard ms Noordam.

The 10-day cruise sails round-trip Fort Lauderdale and calls at Phillipsburg (St. Maarten), Antilles; Castries and Soufriere, St Lucia; Bridgetown, Barbados; Fort-de-France, Martinique; St. Thomas, U.S.V.I; and Nassau, Bahamas.

During his cruise, the epicurean expert will perform cooking demonstrations and hands-on classes for guests in the ship's state-of-the-art show kitchen.

Mascitti joined Tulalip Bay Resort in 2007, bringing more than 18 years of diverse culinary experience. Before that, he held the position of executive banquet chef at the Pechanga Resort Casino in Temecula, California and just prior, was the Chef/Owner of the Sage Catering Co. in San Diego.

Before gaining national prominence, Perry completed his apprenticeship at Loews Coronado Bay Resort in San Diego and subsequently held the executive chef title at several prestigious resorts also located in San Diego: Mediterraneo Restaurant, Carmel Mountain Ranch Country Club and Steele Canyon Golf and Country Club.

Mascitti is a graduate of the Culinary Institute of America in New York and has won several awards for his culinary expertise, including the Master of Taste Award at the Chefs in America Awards Foundation in Las Vegas. In December 2008, he was an Invitee Chef at the James Beard House in New York City.

Holland America Line's Culinary Arts Center

Holland America Line's Culinary Arts Center is featured on each of the line's 14 ships. A first-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 offer demonstrations, tastings and hands-on cooking classes aboard every Holland America Line sailing.

Each facility features a theater-style venue, with two large plasma video screens and a large cooking display counter where guests can learn from and interact with the masters. In partnership with Food & Wine magazine, Holland America Line will schedule approximately 60 celebrated chefs and wine experts to sail in 2010. On cruises that do not have a celebrity chef on board, hands-on classes and demonstrations in the show kitchen are scheduled with Holland America Line's own expert chefs.

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-long classes. Kids under eight years old learn to make theme cookies, fruit roll-ups, ice cream sandwiches, salad people art and scones. Kids eight and over make soft pretzels, granola bars, pita chips and hummus, and saltwater taffy. Teens also can attend adult culinary demonstrations.

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.

For cruise brochures or for more information, consult a professional travel agent, call 1-877-SAIL-HAL (877-724-5425) or visit www.hollandamerica.com.

Editor's Note: Photography available at http://www.cleanpix.com/cleanpix/portal/WhTS:eKT:Pxp.

 

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