Culinary Arts Center

[Nghthawke]

Lots of comments about everything BUT the Culinary Arts Centers. So-o-o-o-o.... what are they all about? Are they high-brow cooking classes? I'll be sailing on the Oosterdam/Alaska in May and am looking forward to going but not sure what to expect.

[GeriatricNurse]

Lots of comments about everything BUT the Culinary Arts Centers. So-o-o-o-o.... what are they all about? Are they high-brow cooking classes? I'll be sailing on the Oosterdam/Alaska in May and am looking forward to going but not sure what to expect.


:) I have read other threads on CCB related to your question. I believe that the info indicated that the classes cost $29, last from 1 to 2 hours, are held @ 1:00 p.m., are conducted by the Head Chef of the Pinnacle Grill (unless there happens to be a guest chef onboard, the classes only accomodate 12 passengers & the class gets to eat what has been prepared @ the conclusion.

If I omitted anything, my fellow CCB members will be able to fill in any gaps or correct any information!

[middle-aged mom]

You got it, Geriatric Nurse!:) Sometimes the Executive Chef from the main kitchen may teach the class. There are also free "demos" given during the cruise; these are fun too, and they do pass around one or two small samples of whatever is being prepared. The Culinary Center is very impressive; I would love to have a kitchen like that!:) If you're interested in signing up for a culinary class (not one of the free demos, anybody can go to those without signing up), you need to do it as soon as you get on the ship, either with the front desk staff or the Neptune Lounge concierge (if you're in a suite or penthouse). You can't sign up for these classes before you board. You also get a nice full-length apron to take with you, as well as a free one year subscription to Food and Wine magazine (I think it's free, but not 100% positive on this. We didn't keep the magazine subscription form they gave us after the class).

Karin

[Nghthawke]

Think I'll sign up just to get the apron!! (Can these be purchased in one of the shops?)

[middle-aged mom]

Think I'll sign up just to get the apron!! (Can these be purchased in one of the shops?)

I don't think they have any aprons available for purchase in the shops. At least, I didn't notice that there were. Take one of the culinary classes! As Geriatric Nurse mentioned, you get to eat what you've made:) They even give you a paper chef's "toque" to wear, if you like.

Karin

[EconProf]

We cruised on the Veendam on the Mayan Holiday Cruise. We were looking forward to participating in a culinary class, and tried to sign up immediately upon boarding but couldn't do so until the start of the third day of the cruise. I participated along with my mother, sister and two teen daughters. We were disappointed in the class, although I'm sure this was because of the particular chef on this cruise. We were shown how to prepare three dishes: salmon lollipops, beef tenderloin and chocolate volcano cake.

My expectation was that we would participate in preparing the recipes, but the class was really a demo. We weren't given the chance to do any of the cooking, and the cooking tips were very basic (make sure you salt your food). The salmon lollipops were slices of smoked salmon wrapped around a cream cheese filling. The chef underbaked the chocolate cake, so served us cake dough. The tenderloin was tasty, however. We received copies of two of the three recipes, and were told the third recipe would be delivered to our state rooms. Didn't happen. We were told to get the recipe at the Pinnacle Grill. After three visits, my husband finally got someone to photocopy the recipe for us. The recipe, however, is missing exact measurements and does not produce the correct dish. Overall, not up to Holland America standards.

[mike35]

You also get a nice full-length apron to take with you, as well as a free one year subscription to Food and Wine magazine (I think it's free, but not 100% positive on this. We didn't keep the magazine subscription form they gave us after the class).

Karin
We just got of the Statendam, and our experience with the cooking classes was a bit different. First of all, we weren't offered anything but a paper hat - no apron, no subscription...

The class was conducted by the Pinnacle Grill head chef - "Kim".

The four cooking surfaces provided didn't get hot enough to sautee, when required. The chef confirmed this.

Unfortunately, the main ingredients called for in the recipes weren't available:

1. sesame-ginger chicken: No ginger available, no bok choy available (chef substituted green onions and bean sprouts), no canola oil available (chef substituted olive oil)

2. mango-jicama-shrimp salad - no jicama available - chef substitued (are you ready for this?) CUCUMBER!

Needless to say, neither dish resembled what the recipes called for. I'm sure these recipes are published months in advance; for heaven's sake, if HAL is going to conduct $29/person cooking classes, then it's incumbent on them to insure the basic ingredients are available!

Mike

[GarySuzy]

My DW was part of the class on the Volendam and her experience was that it was well worth it. She got the apron and paper hat. The pinnacle chef conducted the class and the 12 students were seperated into 3 groups. The first group made a white bean dip, the second group made a dirty rice pilaf, and the third group made Lemon Herb Custed Salamon. Each group did all the cooking the chef just gave them directions and told them of some hints when they cook each dish. As I got to sample the Salamon at the end I can say it was well worth it.

As for signing up I signed DW the first night and the class was full by 9 AM the next day. I was allowed to watch and take pictures, and other guests were allowed to watch.

[GarySuzy]

Double Post #%^&**(()

[Krazy Kruizers]

It appears that each ship is doing something different for these classes.

[Krazy Kruizers]

When we were on the Amsterdam for our Hawaiian cruise, we were in Code Red and all the paid classes were cancelled. Had a lot of free classes instead.

[peaches from georgia]

It appears that each ship is doing something different for these classes.
Reading these posts, the classes seem to vary ship to ship on the quality of the experience and also vary as to what is cooked on each ship from week to week.

The Volendam we were on had 3 classes to sign up for- max of 12 pax in each class, minimum of 6 pax to have the class. Our classes were given by the Pinnacle Chef- 1. Can't remember exact name, but it was 'healthy foods', 2. Rustic French Country, and 3. Breads. We signed up for the Rustic French Dinner and it was one of the best things we have ever done on a ship. So much fun and the food was great- Alsatian Ham and Gruyere Salad, Chicken Provencal, and Prune Souffle (made ahead of time by the chef for time reasons). We cooked everything under the chef's supervison and he gave us lots of helpful cooking hints and answered any and all cooking questions.

The Chicken Provencal was the best thing we ate on the ship in 10 days! We got printed recipes, our aprons and hats and had our picture taken with the chef which we did buy. Haven't bought a picture on a ship in years, but this cooking class we wanted to remember.

After our class we signed up for #3 Breads, but it did not have the minimum of 6 pax so it was cancelled.

[Randyk47]

We went to the free class and then signed up for a couple of the paid classes last February on the Voleendam. Anton Stark, the Pinaccle Chef, taught the classes and he was a hoot. We learned a lot, made some great dishes, and had a good time. We plan to sign up on the Veendam though there are limited sea days on our upcoming cruise. Here's my DW with Anton in the class. :)

http://www.geocities.com/theklugspage/Images/CookingClass_2f.jpg

[bankerbabe]

Anyone with experience with the Noordam Culinary Arts Center? We go in April and I was thinking about trying to get into one of the paid classes.

[Randy H]

My wife and I took both available the classes on the Westerdam, November 2005, also with Chef Kim… Yes, he substituted ingredients, yes, the oven was not working, (the stove top was) and for one of the classes we were on Code red…

The classes were great, well worth it. At the end of each we gathered what we had cooked and retired as a group to the Pinnacle to eat. The two classes were different, the first was much more of a demonstration, while the second was more hands on.

Chef Kim was a good teacher, taking time to talk about differences in culinary philosophy and discussing the substitutions of ingredients he had made… I found that the class was about technique more than about a specific recipe.

We are sailing on the Osterdam next month and plan on taking the classes on board.

[FLsealegs]

What do you mean by code red?

[mike35]

"Code Red" signifies an outbreak of a contagious disease (usually Norovirus). The ship, in effect, closes down many public areas that could contribute to the spread of the disease.

Mike

[roberts2005]

We just got of the Statendam, and our experience with the cooking classes was a bit different. First of all, we weren't offered anything but a paper hat - no apron, no subscription...

The class was conducted by the Pinnacle Grill head chef - "Kim".

The four cooking surfaces provided didn't get hot enough to sautee, when required. The chef confirmed this.

Unfortunately, the main ingredients called for in the recipes weren't available:

1. sesame-ginger chicken: No ginger available, no bok choy available (chef substituted green onions and bean sprouts), no canola oil available (chef substituted olive oil)

2. mango-jicama-shrimp salad - no jicama available - chef substitued (are you ready for this?) CUCUMBER!

Needless to say, neither dish resembled what the recipes called for. I'm sure these recipes are published months in advance; for heaven's sake, if HAL is going to conduct $29/person cooking classes, then it's incumbent on them to insure the basic ingredients are available!

Mike


I must agree with Mike. We just got off the the jan 5 th Statendam cruise. ( Hope to post a review soon, presently in Christchurch) There was little teaching. Just crowd around a table and start cooking. Chef "Kim" did no teaching at all unless asked. Was not worth the money

[10s nut]

I too have to agree with Mike...This was the lowlight of my cruise. So low that I forgot about it...and I just got off the Oosterdam! The "chef" seemed very nervous and really never taught us. He continually told us to read the recipe and work together. Our group of 4 did stuffed poblanos however we had NO POBLANOS. I could not for the life of me figure out why another recipe was not substituted. We used red peppers:eek: instead!! AND, we had no limes..had to use lemons. It really was a disaster. I don't know what I was thinking it would be...perhaps all of us doing a portion of each course with the chef actually in charge???

I would save your $29 and get a nice bottle of wine.

[Sale Away]

We are sailing on the Osterdam next month and plan on taking the classes on board.

Let us know how that goes on the Oosterdam. We'll be on in April and the cooking classes were one of the things I was looking forward to since they hadn't upgraded the ship to include it last year. I'll be really disappointed if it's one of the more underwhelming experiences!

[Jade13]

while in Alaska. He had the Exective Chef of the Pinnacle Grill who was from Canada.

He thought he was very good although basic and my Dh has been to Culinary school. Everything is pre-measured as they can't let guests use the knives (Ok, he let my dh cut some stuff the first day). All the recipes were straight from the Pinnacle Grill and he did make some changes which my Dh notated on the handout (That is what chefs do - they change stuff to their liking). The guests who got the most out of the class asked a lot of questions about cooking and not just these recipes - my Dh picked his brain with some questions and another family did as well with some at home recipe they always had trouble with (perhaps getting the bread to rise type questions). The group was less than 12.)

He wouldn't pay to do this again but there was lots of time in Alaska (only 3 port days and one day in Ketchikan the class was in the morning before the 2:00pm arrival.

He received the paper hat and apron, but why didn't he get a free subscription to food and wine mag?

[cruznon]

I was really looking forward to this class, but doesn't sound promising. I'm anxious to hear if any else had a recent Oosterdam experience....Anyone?

[middle-aged mom]

Well, it sounds like the Culinary Class experience varies from ship to ship and cruise to cruise. My husband, daughter, and I did a cooking class on Zaandam with the Executive Chef and had a great time. He was very personable and answered a lot of questions. We were allowed to use knives, and in fact, my daughter did most of the veggie chopping herself. We thought the cooking class was excellent. I'm sorry some have had less than stellar experiences, but based on my own experience, I would recommend the class.

Karin