Holland America Line’s Partnership With the Institute of Culinary Education

In announcing the partnership at the Institute of Culinary Education in New York City, David Nussbaum, CEO of America’s Test Kitchen, with Orlando Ashford, president of Holland America Line, explained, “The classes on board Holland America Line ships feature our foolproof recipes designed to be enjoyed long after the voyage has ended.”

Headquartered in Brookline, Massachusetts, ATK has a fully equipped, 2,500-square-foot test kitchen with a team of more than 50 qualified test cooks perform thousands of tests every year. Recipes are sometimes tested as many as 70 times to arrive at the best combination of ingredients, technique, temperature, cooking time and equipment.  In addition to developing the  recipes and cooking techniques, the team reviews and rates the cookware and equipment, and recommends brand-name supermarket ingredients for home cooks. Recipes featured on Holland America’s new shipboard shows use readily-available ingredients and include kitchen tips and advice on cookware, utensils and appliances recommend by ATK’s experts.  The company’s recipes and reviews are published in a new cookbook and in their magazines, Cook’s Illustrated and Cook’s Country, as well as on ATK’s websites and an instructional online Cooking School.

Holland America’s new culinary program is overseen by the Line’s Culinary Council headed by the Master Chef Rudi Sodamin and includes well-known international chefs Jonnie Boer, David Burke, Elizabeth Falkner and Jacques Torres.  Holland America also has exclusive partnerships with Sushi Chef Andy Matsuda and Master Mixologist Dale “King Cocktail” DeGroff.

By Kay Showker, Guest Blogger

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