Chef Marisol Koczal to Sail on HAL Prinsendam April 9

[Krazy Kruizers]

Chef Marisol Koczal Simon to Sail on Holland America Line's ms Prinsendam April 9

 

 

 

 

 

Seattle, Dec. 03, 2009 — Marisol Koczal Simon, best-selling author, instructor and chef from Caracas, Venezuela, is scheduled to sail aboard ms Prinsendam as part of the guest-enrichment program on Holland America Line’s April 9, 2010, segment of the 54-day Grand Mediterranean and Black Sea Voyage. Simon will board the vessel on April 9 in Barcelona, Spain, and sail until April 26. During Simon’s time onboard, the ship will pay calls at St-Tropez, France; Livorno (Florence/Pisa) and Civitavecchia (Rome), Italy; Istanbul, Turkey; Sochi, Russia; Bat’umi, Republic of Georgia; Trabzon and Sinop, Turkey; Vólos, Greece; Kuşadasi (Ephesus), Turkey; and Piraeus, Greece.

While cruising, the epicurean expert will perform cooking demonstrations and hands-on classes for guests in the ship’s state-of-the-art show kitchen.

Simon loves to teach “the lore of exotic ingredients.” The word-renowned chef and entertainer says, “I love providing guests with new recipes, new skills and introducing new foods—sprinkled with a few new Spanish words.”

Simon has appeared on several local and nationally syndicated television programs, including “Good Day L.A.,” “Comcast Author Series,” and “Univision.” Her famous paella recipe has appeared in major publications such as The Miami Herald, The San Diego Tribune, Latina Magazine and the Denver Post. In 2001, her book, “The Lady, The Chef and The Courtesan” became a best-seller in the U.S. before its subsequent translation into several languages. In 2006, Simon was awarded an honorary Chef d’Cuisine degree from Johnson & Wales University (Providence, Rhode Island) for her contributions to the study of world cuisine.

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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