Amsterdam’s Culinary Operations Manager Bart Groeneveld submitted this post and photo from the ship’s recent Grand Show Buffet.
Executive Chef Bernie and the Amsterdam Kitchen Brigade have created a spectacular world of culinary delights — a Grand Voyage–exclusive feast for both the eyes and palate. During this event, guests can marvel at the artistry of our chefs as their gastronomical goodies take center stage. Bernie began his formal training at Cornell University in 1972, where he studied Hotel and Restaurant Management. This was followed by a Culinary Development Program conducted at the Culinary Institute of America in 1982, the Culinary Institute of America’s Regional Course in Hyde Park, New York, and finally, the Food and Wine Continued Education Program at the same institute in Napa Valley, California.
Bernie joined Holland America Line in 1977 as an assistant cook and worked his way through the ranks, completing 28 world voyages and an equal number of grand voyages aboard ss Rotterdam, ms Amsterdam and ms Rotterdam. In 1995 Bernie was promoted to Executive Chef and became a member of the elite Chaîne des Rôtisseurs, Miami Chapter. As Executive Chef, he is responsible for the entire galley operation and, assisted by his 2nd Executive Chef and Sous Chefs, oversees a staff of 90. The culinary philosophy on a Grand Voyage not only incorporates the class and elegance of our renowned menus, but also offers a wide variety of dishes ranging from lobster tail to pot roast.
Thereby, we are proud to offer menu choices to suit just about all palates, every meal, in any dining area. Each day, no less than 4,000 meals are prepared with culinary excellence and dedication, as our sincere goal is to please your every sense, one bite at the time. Aside from his 45-day menu cycle including the Smart Casual and Formal night menus, Bernie and his team have featured in excess of 45 culinary themes this Grand Asia & Australia Voyage. Nearly all of these themes have been supplemented by the stylish and elegant decorations as well as the legendary personalized service provided by our Indonesian dining and Filipino beverage staff.
Combine all of these ingredients together and you have the culinary grandeur of this once-in-a-lifetime experience. “The trouble with eating Grand Voyage meals is that five or six days later upon your return home you’re hungry again.” There is no greater pleasure for us than to welcome you back for more; bon appétit!