Culinary Arts questions

[wbrumel]

Taking my first HAL cruise on Eurodam in Feb with my brother & sister in law. He is an accomplished home chef and is excited about the culinary arts program. Can't seem to find much info on it, tho. Can anyone fill me in on the details? For example, how often, how long, what's done? Thanks.

[JimVrhovac]

WEach class is about 15-20 minutes long and they are on a variety of subjects. From napkin folding to making flowers on cakes and making lobster look breads.

 

They have TV sets on both sides of the stage that show the close up shots so you can really see what they are doing. They do ask for a volunteer to go up and work with the chef so he may be able to get some hands on time.

 

I thought they were well worth the time.

 

If you miss it in the Center they are broadcast on the TV system.

 

Ruth & Jim

[fann1sh]

In addition to the demonstrations, there are usually 2 culinary classes in a week, limited enrollment (under 12?) and about $29 fee. AFAIK you can't sign up on line - do it as soon as you board.

[jtl513]

What Jim has described are the free demos, usually given twice per week, to a fairly large audience.

 

For the small, pay classes you sign up either at the front desk or in the Neptune Lounge if you have a Deluxe Suite. They will have the recipes to be done in each class. Usually there will be one entree and one salad, side, soup, or dessert done in each class. They will run 60 to 90 minutes depending on the chef and what is being done. They may be very much hands-on, or not much more than a close-up demo depending on the chef giving the class. You get souvenier aprons and hats, and you get to eat what you make! :)

[Liv4cruzin]

On a recent Rotterdam sailing, there were 3 "cooking classes" during the 14 day itinerary. It is open to everyone; all you have to do is sign up & pay the $29. The one class I took was led by the chef in the Pinnacle Grill. It was held about 11 am (on a sea day). Our class was smaller, only 8 participants. So, everyone bellied up to the counter & worked. Some chopped veggies; some cut up meats/fish; some sauteed, etc. Your $29 also "buys" you a nice Food & Wine/HAL chef's apron, a bottle of water, a note pad & pen & the recipe cards on the meal you prepared. After we plated our meal, waiters carried the plates across the hall to the Pinnacle Grill. There we sat w/ the chef & had our lunch w/ a glass of wine (provided). Very enjoyable. But, I suppose your experience would greatly depend on who leads the class & his/her personality.

[DMorris]

Does the Zuiderdam have cooking classes like that?

[Krazy Kruizers]

All the ships have cooking classes.

 

I have read where some were great and others not so good. Really depends on the chef and what is being prepared.

 

Some people have reported that when there is a guest chef on board, the classes are top notch.

 

If you are really interested in doing pne of the classes, you need to get to the front desk and sign up as soon as you board the ship. They will show you the days the classes are and what is being prepared.

 

I don't know if this is still happening -- but last spring a couple of people reported that a couple of the cooking classes were held on a port day!!

[DMorris]

I will make sure I go to the Front Desk when I board to find out when they are... thanks for the heads up.

[Djptcp]

DH took the $29 cooking class on the Zuiderdam in 2006 and really enjoyed it. He signed up right after we boarded because he knew the class size would be limited. He also received the recipes, an apron, and the meal afterwards. He hopes to be able to do it again on our 11/27 Noordam sailing. I may even join him this time.

[SueOverend]

I did the cooking class on the Eurodam which was limited to 12 people. It was fun, but only OK from the cooking point of view - it's a joint effort with the other participants and although I enjoyed it, unless you know nothing I don't think you'll pick much up! Sue

[cruisegirl06]

I enjoyed it, unless you know nothing I don't think you'll pick much up!

 

Wow, this perfectly describes the class I took on Zaandam. The entire class was appalled at how the chef "taught" us by yelling at us for doing things wrong, when he hadn't told us how to do them to begin with. I was quite a new cook at the time (most of my expertise stems from watching food network and making a few staples), and I honestly didn't learn anything. Thank goodness the wine was flowing freely at the lunch afterwards!

[Krazy Kruizers]

Here is a list of Guest Chef's for up coming cruises:

 

 

 

• 
  
• ms Prinsendam
  
• 24-DAY EUROPEAN FAREWELL
  
• Oct 30, 2008

Lindsay Autry

 

• ms Ryndam
  
• 10-DAY MEXICAN RIVIERA & SEA OF CORTEZ
  
• Nov 01, 2008

Andrew Zimmern

 

• ms Volendam
  
• 14-DAY AUSTRALIA & NEW ZEALAND
  
• Nov 07, 2008

Dean Corbett

 

• ms Rotterdam
  
• 17-DAY FALL PANAMA CANAL
  
• Nov 20, 2008

George Geary

 

 

Govind Armstrong

• ms Statendam
  
• 13-DAY INCA DISCOVERY
  
• Nov 23, 2008

Govind Armstrong

Executive Chef & Partner of Table 8

 

Chef Govind Armstrong is executive chef/partner of Table 8 Los Angeles and South Beach and is committed to California-style cuisine, focusing on fresh seasonal ingredients from local farmers. At age 13 he worked with Wolfgang Puck in Spago's inaugural year. He's worked at City Restaurant, Patina, was consultant chef for Air New Zealand and guest chef aboard the Queen Mary 2. He was featured in People Magazine's 50 Most Beautiful Issue, as well as Bon Appetit, Gourmet, O Magazine and on television's Iron Chef America/Food Network, The Today Show and more. His first cookbook is "Small Bites, Big Nights."

View Culinary Guest Biography

Brad Farmerie

• ms Prinsendam
  
• 68-DAY GRAND SOUTH AMERICA & ANTARCTICA VOYAGE
  
• Jan 02, 2009
  
• Dates Onboard:
  Jan. 21 - Feb. 1

Brad Farmerie

Public Restaurant, New York City

Currently Chef at Public Restaurant in New York City, Brad Farmerie obtained his "Grande Diplome" at Le Cordon Bleu. His many trips through the wine regions of Australia and New Zealand have heavily influenced his choices when writing Public's unique and cutting edge wine list. Among his many accolades, he was named one of Global magazine's top 50 international "Chefs to Watch," and a 2005 and 2006 New Zealand Food and Wine Ambassador. Public was the Time Out critics pick for "Best Brunch" in NYC, and was one of Zagat's 2004 Top 10 Newcomers.

View Culinary Guest Biography Judy Bart Kancigor

• ms Noordam
  
• 10-DAY SOUTHERN CARIBBEAN SEAFARER
  
• Jan 13, 2009

Judy Bart Kancigor

Feature Writer and Food Columnist

Judy Bart Kancigor is a writer and popular teacher of Jewish cooking and family life. Her first cookbook, Melting Pot Memories, sold 11,000 copies, and Workman Publishing offered to publish her new book, Cooking Jewish: 532 Great Recipes from the Rabinowitz Family, which chronicles five generations of her family through its recipes, photos and stories. Daughter of the late singer Jan Bart, Judy has delighted audiences across the country, appearing in synagogues and cooking schools.

 

View Culinary Guest Biography Paulette Mitchell

• ms Rotterdam
  
• 117-DAY GRAND WORLD VOYAGE
  
• Jan 19, 2009
  
• Dates Onboard:
  Feb. 11 - Mar. 16

Paulette Mitchell

Culinary Instructor and Author of 11 Cookbooks

Paulette is known internationally for her quick-to-prepare healthful recipes with a gourmet flair. She most recently published A Beautiful Bowl of Soup and The Spirited Vegetarian, which was awarded "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette's 15-Minute Gourmet cookbook series was honored as "Best Cookbook Series" at the 2000 World Cookbook Fair in Perigueux, France in November, 2000. She also contributes to numerous culinary publications, including Cooking Light Magazine and Cooking Pleasures Magazine. Her daily column of cooking tips and recipes appears on over 100 television station web sites coast-to-coast.

View Culinary Guest Biography

 

Bruce Weinstein and Mark Scarbrough

• ms Rotterdam
  
• 117-DAY GRAND WORLD VOYAGE
  
• Jan 19, 2009
  
• Dates Onboard:
  Jan. 24 - Feb. 10

Bruce Weinstein and Mark Scarbrough

Authors, "Ultimate" cookbook series

Bruce Weinstein and Mark Scarbrough have written fourteen cookbooks, are Contributing Editors to Eating Well magazine, and are featured columnists in Today's Health and Wellness, Relish Magazine, and on weightwatchers.com. They are the co-creators of the best-selling "Ultimate" cookbook series, which features ten single-subject ultimates, from ice cream to party drinks, potatoes to shrimp and more. Bruce and Mark have also written Cooking for Two and Great Grilling. They write regularly for Cooking Light, Wine Spectator, Cooking Pleasures, Gourmet, and The New York Times.

 

View Culinary Guest Biography Olga Krasnoff

• ms Statendam
  
• 14-DAY WINTER/SPRING PANAMA CANAL
  
• Mar 06, 2009

Olga Krasnoff

Tabletop Specialist and Consultant

Olga Krasnoff won a "You're What We're Famous for Award" for her work at Neiman Marcus and received the "Style Award" from Fashion Group International in 1999. For Tiffany & Co., she coordinated the Jewel Ball for Las Patronas, the America Garden Event for St. Germaine Auxiliary and won Tiffany's prestigious "Atlas Award" as Senior Interior Designer at Macy's. She collaborated with Home & Garden TV celebrities Kitty Bartholomew, Joe Ruggirio, Chris Casson Madden and International Designer Agnus Bourne. Olga is currently employed as a tabletop specialist and consultant at Bloomingdales.

 

View Culinary Guest Biography

• ms Volendam
  
• 14-DAY SOUTHEAST ASIA DISCOVERY
  
• Apr 04, 2009

George Geary

 

• ms Eurodam
  
• 7-DAY EASTERN CARIBBEAN
  
• Apr 04, 2009

James Clary

Owner & Chef, Clary's

In 1989, with his brother Tom, James Clary opened Clary's American Grill in his hometown of Springfield, Missouri. After 18 years as one of the town's top restaurants, James says "My interest is for providing my guests with the absolute best possible dining experience, including spectacular food, service, and setting. Wine has to be the right temperature, drinks prepared properly, etiquette followed and portions have to be such that people recognize the value. Fish must be fresh and produce and meats bought locally. My business is about attention to detail for those accustomed to special attention."

 

View Culinary Guest Biography Michael Kloeti

• ms Maasdam
  
• 14-DAY SOUTHERN CARIBBEAN
  
• Apr 24, 2009

Michael Kloeti

Vermont Chef of the Year

Switzerland native Michael Kloeti has worked in New York City's 4-star Lespinasse and the award winning Lodge at Koele in Lanaii, Hawaii. He offers innovative European cuisine using local, organic products, and is passionate about teaching children & their parents the personal & global benefits of sustainable agriculture. Michael has a regular cooking segment on Vermont news television and has been invited as a guest chef in locations from Disney World to Boston.

 

View Culinary Guest Biography Denise Vivaldo

• ms Oosterdam
  
• 12-DAY MEDITERRANEAN EMPIRES
  
• May 07, 2009

Denise Vivaldo

Founder of Food Fanatics

Denise Vivaldo has catered more that 10,000 parties, including Suzanne Somers' 55th birthday party at her Palm Springs home, has cooked for President and Mrs. George H. W. Bush, Ronald Reagan, Richard Nixon, Bette Midler, Cher and Prince Charles. Trained at the Ritz Escoffier and La Verenne in Paris and a graduate of the California Culinary Academy in San Francisco, she is the author of How to Start a Home-Based Catering Business published by Globe Pequot in 1993, which has sold more than 100,000 copies.

 

View Culinary Guest Biography Lee Hilson

• ms Oosterdam
  
• 12-DAY MEDITERRANEAN ROMANCE
  
• Jun 24, 2009

Lee Hilson

Executive Chef of Royal Palms Resort and Spa

At 16, Lee Hillson enrolled in culinary school at Bournemouth and Poole College in his native England. After graduation he worked at the Hyatt in Austin, Texas, London's Roux Patisserie, the Michelin star Le Poussin in Hampshire, England and Hintlesham Hall in Ipswich. He served as Executive Sous Chef at Vanderbilt Hall in Newport, Rhode Island, and Sous Chef at T. Cook's at Royal Palms Resort in Phoenix, later becoming Executive Chef.

 

View Culinary Guest Biography David McMillan

• ms Prinsendam
  
• 14-DAY EUROPEAN TAPESTRY
  
• Sep 06, 2009

David McMillan

Chef & Owner of 62 Main

California native Chef David McMillan has been chef, owner, and caterer for top rated restaurants, hotels, Hollywood celebrities and world dignitaries. Former commis at Café Konig in Baden Baden, Germany, he's worked with Europe's most prestigious wine chateaus. Executive chef at Beverly Hill's famed Peninsula Hotel, and partner/executive chef of Legacy Restaurant, David presided over what LA Magazine voted one of the Ten Best New Restaurants in LA. David is now chef and owner of 62 Main in Colleyville, with food shaped by McMillan's Northern California roots with Bordeaux, Burgundy, and Napa accents.

 

View Culinary Guest Biography