Holland America Line will open its onboard kitchens to more than 70 guest chefs from around the country throughout its 2008 cruise season. Guests will be able to sample the culinary creations of Cornelius Gallagher, former chef at Oceana in New York and currently with Sonnier and Castle private events; Pichet Ong, chef at P*ong Restaurant; Bobby Stucky, master sommelier at Frasca Food and Wine; Eric Lee, executive chef at Simi Winery; Tenney Flynn, executive chef at GW Fins; Joël Antunes, chef of Joël Restaurant; Max McCalman, Artisinal Cheese; Susan Goss, owner and chef of the West Town Tavern in Chicago; and dozens more.
Augmenting the chefs will be cookbook authors as well as wine and spirits experts including Bruce Weinstein and Mark Scarbrough, authors of the "Ultimate" cookbook series, and master mixologists Christy Pope and Chad Solomon. Holland America launched its culinary program in 2005 with the installation of state-of-the-art Culinary Arts Centers aboard each of its 13 premium cruise ships offering culinary demonstrations, tastings and hands-on cooking classes aboard every sailing. Christopher Lee, executive chef of New York's Gilt, is scheduled to sail aboard the Rotterdam in March. Plus, the line just released a new cookbook, "A Taste of Excellence."
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