Holland America Line's esteemed Culinary Council culminated its second annual two-day meeting aboard ms Eurodam in New York on Oct. 4. While council members consult with the line throughout the year, they gather annually as a group to discuss current culinary trends, share information about what they are seeing in their own businesses and share ideas for Holland America’s cuisine for the coming year. The council first met at Fort Lauderdale in 2011 aboard ms Noordam.

Following the meeting, an interactive cooking demonstration was held in the ship’s state-of-the-art Culinary Arts Center. Holland America Line’s Master Chef and Culinary Council Chairman Rudi Sodamin, along with council members Jonnie Boer, David Burke, Jacques Torres and Charlie Trotter, each showcased how to prepare one of their specialty dishes which were later served during a gourmet lunch to media and travel industry guests in the elegant Pinnacle Grill restaurant.

Sodamin featured Grilled Lime Marinated Scallops, Burke presented a Parfait of Salmon and Tuna Tartares, Boer’s signature dish was Cod with Lemongrass Reduction, Trotter offered Lamb Loin with Artichokes and Red Wine Kalamata Olive Sauce, and Torres completed the meal with a decadent Esterel Cake topped with a layer of fresh raspberries.

As part of Holland America Line's innovative culinary program, the line features recipes from the world-renowned Culinary Council members onboard all Holland America Line cruises.