Porthole Magazine Names Master Chef Rudi Sodamin Tops in Cruise Industry

[Krazy Kruizers]

Porthole Cruise Magazine Names Master Chef Rudi Sodamin Tops in Cruise Industry

 

 

 

 

 

Seattle, Wash., January 13, 2010 – Rudi Sodamin was named Best Cruise Line Master Chef by Porthole Cruise Magazine in its January issue. The Editor-in-Chief Award recognizes Sodamin’s vision and unique contribution to the culinary arts on the high seas.

”Rudi has made an indelible impact on cruise ship cuisine over the years, especially with his recent innovations at Holland America Line,” said Bill Panoff, publisher and editor-in-chief of the magazine. “He has elevated the standards for fine dining aboard the line’s premium ships and continues to push the industry to follow his lead.”

Sodamin is master chef and culinary consultant for Holland America Line. Internationally recognized as a food authority and one of the hospitality industry's most innovative chefs, Sodamin has directed the evolution of fine dining and unique menu options at the line. Award-winning Tamarind, for example, creates a pan-Asian restaurant with traditional and eclectic offerings aboard ms Eurodam and the new ms Nieuw Amsterdam, which will launch in July. His ideas have been instrumental in the development of Holland America Line’s interactive culinary program on board the ships, too.

"Rudi is a true culinary visionary and has transformed cruise industry cuisine into a leading discipline today,” said Stein Kruse, president and chief executive officer, Holland America Line. “His unique style and professionalism have positively influenced our chefs and our training programs.”

Sodamin has revolutionized the culinary practices and perceptions of the most prestigious cruise lines in the world and is the author of numerous internationally published cookbooks, including Seduction & Spice (Rizzoli, 2000) and Holland America Line’s A Taste of Excellence (Rizzoli, 2007) and A Taste of Elegance (Rizzoli, 2009). He is working on the third volume, A Taste of Celebration, due in June 2010. Sodamin belongs to Academy Culinaire de France, Master Chef Society and Club de Chefs des Chefs.

Editor’s note: Photos available here: <A href="http://www.cleanpix.com/cleanpix/portal/WrsZ:8nG:6Na" target=blank>http://www.cleanpix.com/cleanpix/portal/WrsZ:8nG:6Na.

 

- www.hollandamerica.com -

[Mary Ellen]

OMG - He (who came up with the menu for the Master Chef's Dinner) is the best?!?!?!? For me, HAL's menus have been their weak point. Boy, if he is :the best".... :rolleyes:

[SwissMyst]

Staff, food and fuel are probably the biggest costs for a cruise. Fuel prices going up. You can and have cut staff only so far. Next comes food.

 

HAL is doing okay on the food. One good thing is traveling to lots of great foodie spots and with a little homework one can have on wonderful meal while in port and then just get back to eating on board.

 

For the challenges of costs, I think HAL delivers very decent dining under the circumstances. If ones expectations are appropriate in line with the HAL cruise value, there is nothing to complain about.

 

Congratulations Chef Rudi, you have an amazing challenge in today's climate to provide a decent environment while keeping the costs of cruising down so that we keep coming back for more, and more.

 

Last cruise was about $120 a day for a room, transportation, entertainment, three meals a day, 24 hour room service and plenty of free snacks. HAL did just fine. And they let you bring your own drinks from home. This folks, is a bargain. And a verandah no less. It could have been even cheaper with an inside room which smart cruisers already know is a very good choice because you still get all the the above as well.

[m steve]

at ecookbooks.com and they are 40% less than on board.

[suse]

OMG - He (who came up with the menu for the Master Chef's Dinner) is the best?!?!?!? For me, HAL's menus have been their weak point. Boy, if he is :the best".... :rolleyes:

Always a droll sense of humor.:)

[bishop84]

Does anyone know what Rudi Sodamin's job title is at HAL?

I only ask as there is an advert for Corporate Executive Chef at HAL on careerbuilder.com. Has there been a parting of the ways?