Holland America Line’s Culinary Cruises OFFER GUESTS A Recipe for ENRICHMENT in 2007 

Seattle, WA, September 25, 2006 — Featuring more than 40 celebrated chefs, wine experts and cookbook authors, Holland America Line offers guests a culinary arts enrichment program unparalleled in the cruise industry. Trendsetters such as Marcus Samuelsson, executive chef and owner of New York’s perennial favorite, Aquavit; hotspot holders Alex Guarnaschelli of Butter in New York and Michael Bloise of WISH, Miami; and shaking things up, master mixologists Julie Reiner, of New York’s Flatiron Lounge and Ryan Magarian of Seattle’s Liquid Kitchen, are several of the 2007 guests headlining Holland America’s onboard Culinary Arts Center presented by Food & Wine magazine.

Holland America Line launched its innovative culinary program in 2005 with the installation of state-of-the-art Culinary Arts Centers aboard each of its 13 premium cruise ships offering culinary demonstrations, tastings and hands-on cooking classes aboard every sailing. The line then took the concept further by partnering with Food & Wine magazine to provide guests on select Holland America Line cruises an opportunity to experience demonstrations and seminars conducted by culinary experts covered in the magazine such as 2000 “Best New Chef” winner Andrew Carmellini of New York’s hip Italian restaurant, A Voce, who is scheduled to sail aboard the ms Rotterdam in June.  Another rising star is Jason Wilson, executive chef of Crush in Seattle, who was declared one of 2006’s Top Ten New Chefs in North America by Food & Wine and is sailing on the ms Oosterdam in January.