{"id":491,"date":"2010-04-01T19:19:16","date_gmt":"2010-04-01T19:19:16","guid":{"rendered":"http:\/\/cruisingdoneright.baremetal.com\/?p=106"},"modified":"2010-04-01T19:19:16","modified_gmt":"2010-04-01T19:19:16","slug":"the-dean-of-our-kitchen","status":"publish","type":"post","link":"https:\/\/vitaluna.net\/?p=491","title":{"rendered":"The Dean of Our Kitchen"},"content":{"rendered":"<p style=\"text-align: left;\">In our kitchen, there has never been a more talented <em>visiting<\/em> chef than <a href=\"http:\/\/www.gq.com\/contributors\/alan-richman\">Alan Richman<\/a>, who has made a career of critiquing the culinary exploits of others as a food and wine guy  with GQ, <a href=\"http:\/\/www.cntraveller.com\/\">Conde Nast Traveler<\/a>, <a href=\"www.bonappetit.com\">Bon Appetit<\/a> and other such publications of notoriety and respect.<\/p>\n<p style=\"text-align: left;\"><a href=\"http:\/\/cruisingdoneright.com\/wp-content\/uploads\/2010\/04\/AlanRichmanjpg2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-320\" title=\"AlanRichman,jpg\" src=\"http:\/\/cruisingdoneright.com\/wp-content\/uploads\/2010\/04\/AlanRichmanjpg2-300x178.jpg\" alt=\"\" width=\"300\" height=\"178\" \/><\/a><\/p>\n<p style=\"text-align: left;\">Besides being a good cook, Alan is a good friend, and not just because he\u2019s wined and dined us in eating establishments we otherwise would have seen only from the outside.<\/p>\n<p style=\"text-align: left;\">Anyway, we bring this up \u2014 oops, bad choice of words there \u2014 only because some of the top chefs around are going to show cruise passengers how it\u2019s done on a variety of <a href=\"http:\/\/www.hollandamerica.com\/main\/Main.action\">Holland America<\/a> routes this year. The 65 chefs recruited in co-operation with <a href=\"www.foodandwine.com\">Food &amp; Wine Magazine<\/a> are all well-known where fine-food fanatics gather:<\/p>\n<p style=\"text-align: left;\">* Dean James Max, executive chef of 3030 Ocean (FL), ms Westerdam, March 28-April 4.<br \/>\n* Marisol Koczal Simon, culinary educator, author and chef, ms Prinsendam, April 9-26.<br \/>\n* Lon Symensa, executive chef, Buddakan (NYC), winner of the 1996 U.S. Culinary Olympic Team and graduate of the Culinary Institute of America, ms Eurodam, May 9-19.<br \/>\n* Martin Blunos, UK television personality and chef, ms Eurodam, May 29-June 8.<br \/>\n* Lars Kronmark, executive chef instructor at The Culinary Institute of America (CA), ms Nieuw Amsterdam, July 4-14.<br \/>\n* Tre Wilcox, executive chef, culinary educator and Top Chef contender, ms Statendam, July 25-August 1.<br \/>\n* Bryan Caswell, chef \/ owner, Reef and Little Bigs (Houston), ms Prinsendam, August 8-18.<br \/>\n* Barbara Lynch, James Beard Award Winner, recipient of Food &amp; Wine Magazine\u2019s \u201cTen Best New Chefs\u201d award, executive chef and owner of Number 9 Park (Boston), ms Noordam, September 18-28.<br \/>\n* Paul McCabe, executive chef, L\u2019Auberge (Del Mar, CA), winner of the Golden Sceptre and Golden Baccus awards from the Southern California Restaurant Writers and named \u201crising star of American Cuisine\u201d by the James Beard Foundation, ms Amsterdam, October 20-29.<br \/>\n* Joey Campanaro, chef\/owner, The Little Owl (NYC), ms Amsterdam, October 29-November 12.<\/p>\n<p style=\"text-align: left;\">You may have noticed the list doesn\u2019t include our pal Al, who is also the dean of Food Journalism at the <a href=\"www.frenchculinary.com\">French Culinary Institute<\/a> and who at last count had won 14 <a href=\"www.jamesbeard.org\">James Beard Foundation<\/a> awards.<\/p>\n<p style=\"text-align: left;\">Think somebody missed the boat?<\/p>\n<p style=\"text-align: left;\">That\u2019s it, we\u2019re done.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In our kitchen, there has never been a more talented visiting chef than Alan Richman, who has made a career of critiquing the culinary exploits of others as a food and wine guy with GQ, Conde Nast Traveler, Bon Appetit and other such publications of notoriety and respect. Besides being a good cook, Alan is&hellip; <a class=\"more-link\" href=\"https:\/\/vitaluna.net\/?p=491\">Continue reading <span class=\"screen-reader-text\">The Dean of Our Kitchen<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16,25,19,15],"tags":[66,67,68,69,70,23],"class_list":["post-491","post","type-post","status-publish","format-standard","hentry","category-cruise-industry-news","category-people","category-ships","category-stories","tag-alan-richman","tag-bon-appetit","tag-conde-nast-traveler","tag-food-wine-magazine","tag-gq","tag-holland-america","entry"],"_links":{"self":[{"href":"https:\/\/vitaluna.net\/index.php?rest_route=\/wp\/v2\/posts\/491","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vitaluna.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vitaluna.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vitaluna.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/vitaluna.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=491"}],"version-history":[{"count":0,"href":"https:\/\/vitaluna.net\/index.php?rest_route=\/wp\/v2\/posts\/491\/revisions"}],"wp:attachment":[{"href":"https:\/\/vitaluna.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=491"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vitaluna.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=491"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vitaluna.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=491"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}