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Guest Chef Tim and his wife Sommelier Rebecca Tibbitts of the Bahamas’ Flying Fish joined cruisers on Oosterdam’s Sip and Savor cruise to the Caribbean late last year. Top left: Chef Tim Tibbitts makes a Caribbean-style dish with help from Oosterdam's Culinary Arts Center host. Top right: Rebecca hosts a mixology class. Bottom: Beet and Rum Cured Wahoo was the first dish on Tim's Calypso Brunch menu.

Last month, Food & Wine Magazine Deputy Editor Christine Quinlan joined cruisers on Volendam for a 14-Day Far East Discovery cruise. Christine has cruised with Holland America Line before and guests always love to learn from her expertise. Christine hosted cooking classes with help from Volendam’s Tournant Chef Michael Augustus, Cellar Master Jojo Catalino and Culinary Arts Center Host Barbara Mill Schuchardt.

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Warning: following @ChefGeary on Twitter can cause hunger! He served up some amazing dishes on Amsterdam's 2016 Grand World Voyage and is a frequent guest chef on our ships.

Last month, Food & Wine Magazine Deputy Editor Christine Quinlan joined cruisers on Volendam for a 14-Day Far East Discovery cruise. Christine has cruised with Holland America Line before and guests always love to learn from her expertise. Christine hosted cooking classes with help from Volendam’s Tournant Chef Michael Augustus, Cellar Master Jojo Catalino and Culinary Arts Center Host Barbara Mill Schuchardt.

Guest Chef Seis Kamimura from Seattle's CenturyLink Field recently sailed on Eurodam. He's pictured with Culinary Arts Center Host Melodye Brant.

Holland America Line’s partner Sushi Chef Andy Matsuda recently cruised on Nieuw Amsterdam. During his time onboard, in addition to providing training to our chefs, Andy delighted guests with cooking demos & a private class. Guests who participated in the personal lesson were in for a treat. After all, it’s not everyday you get to learn how to create sushi & Asian dishes from a true expert. But on a HAL cruise opportunities are plentiful to learn from the foremost experts in their field!

Paul Da Costa Greaves, UK sales for Koppert Cress, shows off his cress-adorned jacket. The Koppert Cress partnership will enable guests to indulge in fresh microgreens grown onboard in the Culinary Arts Center while enjoying a farm-to-table-style menu for dinner.

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