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September 01, 2004

Holland America Line - Press Release


Holland America Line Names Master Chef Rudi Sodamin Culinary Consultant

Seattle ‚?? Holland America Line today announced a partnership with well-known Master Chef Rudi Sodamin to serve as culinary consultant for the company‚??s fleet of five-star ships. Sodamin will be a driving force behind the enhancement of Holland America‚??s already superb dining experience and will spearhead the creation and development of a new line of signature menu items as part of the company‚??s unprecedented $225 million Signature of Excellence initiative.

‚??Chef Sodamin has a long history in the cruise industry and is highly respected as a culinary innovator and leader,‚?Ě said Stein Kruse, president and chief operating officer of Holland America Line.

Through his consulting company, Food Sensation Enterprises, Chef Sodamin will work with Holland America Line‚??s newly created culinary department, headed by Steve Kirsch, director of culinary operations, to help solidify and elevate its renowned dining at sea. Chef Sodamin brings more than 25 years of experience ‚?? including an extensive background in the cruise and hospitality industries ‚?? to this role.

‚??We are excited to have a person of Rudi‚??s caliber assisting us in further developing and enhancing our dining experience,‚?Ě continued Kruse. ‚??Rudi‚??s passion, expertise and knowledge of both cuisine and the cruise industry will be tremendous assets to Holland America Line.‚?Ě

In 2002 Chef Sodaminfounded Food Sensation Enterprises which offers full-service, end-to-end creativity, logistics, leadership and training for food industry businesses. Prior to founding Food Sensation Enterprises, Sodamin spearheaded and tested the first line of proprietary branded food products and menus for a cruise line, in the cruise industry‚??s first test kitchen.

At the age of 23, Chef Sodamin was appointed as Chef de Cuisine on the Norwegian America Cruise Line‚??s luxury liner Vistafjord, becoming the youngest chef in the cruise industry to attain that level of responsibility. He also spent 12 years at Cunard Line as vice president of food and beverage, as well as serving as that company‚??s corporate executive chef. Over his career Sodamin has published eight cookbooks internationally and with international affiliations such as Academy Culinair de France, Master Chef Society and Club de Chefs des Chefs, Sodamin is widely regarded as the leading chef on the seven seas.

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Posted by Denise at September 1, 2004 12:48 PM
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