Krazy Kruizers
Holland America Specialist
Chicago Pastry Chef Meg Galus to Sail on Holland America Line's ms Prinsendam February 23
Seattle, Nov.12, 2009  Meg Galus, pastry chef of TRU Restaurant in Chicago, Ill., is scheduled to sail as part of the guest-enrichment program on the Feb. 23, 2010, segment of the 70-day Grand South America Explorer and Antarctica Voyage aboard Holland America Line’s ms Prinsendam. Galus will join the vessel on Feb. 23 in Buenos Aires, Argentina, and sail until March 12 when Prinsendam overnights in Manaus, Brazil. During Galus’ time onboard, the ship will call at a variety of ports including Montevideo, Uruguay; Rio de Janeiro, Salvador da Bahia, Recife (Olinda), Fortaleza, Belém, Santarém and Boca da Valeria, Brazil.
While cruising, the epicurean expert will perform cooking demonstrations and hands-on classes for guests in the ship’s state-of-the-art show kitchen.
Meg Galus opened her first “restaurant†at the age of 9, in her family’s DeKalb, Ill., home. Over time, her ingredients may have changed, not to mention her kitchen and her clientele, but she still displays the same creativity and innovation at TRU as she did in the kitchen of her rural Illinois home.
In 2005, Galus earned her certificate in L’Art de la Patisserie from the French Pastry School in Chicago. She quickly built up a reputation as a strong pastry student. Later, she interned at Patisserie Vanille creating elaborate wedding and specialty cakes. After graduation, Galus‘ reputation earned her an externship at TRU under world-renowned pastry chef Gale Gand. She quickly worked her way up through TRU’s various pastry stations and in 2007, Galus was named pastry chef at the highly acclaimed, four–star restaurant.
Galus’ baking style blends her Midwestern upbringing with her formal French training to craft pastries that are regionally-specific, highly progressive, and unique. She describes her approach to cooking as one of “constant evolution†with fresh ideas, interesting flavor profiles, and novel techniques.
Holland America Line’s Culinary Arts Center
Holland America Line’s Culinary Arts Center is featured on each of the line’s 14 ships. A first-class “show kitchen at sea,†the Culinary Arts Centers presented by Food & Wine magazine resemble the elaborate show kitchens used by celebrity chefs on television cooking programs. The facilities offer demonstrations, tastings and hands-on cooking classes aboard every Holland America Line sailing.
Each facility features a theater-style venue, with two large plasma video screens and a large cooking display counter where guests can learn from and interact with the masters. In partnership with Food & Wine magazine, Holland America Line will schedule approximately 60 celebrated chefs and wine experts to sail in 2010. On cruises that do not have a celebrity chef on board, hands-on classes and demonstrations in the show kitchen are scheduled with Holland America Line’s own expert chefs.
Holland America Line also offers a youth Culinary Arts Center activity program to teach kids and teens how to cook. The program incorporates dishes from breakfast, lunch, dinner and snacks in complimentary 45-minute-long classes. Kids under eight years old learn to make theme cookies, fruit roll-ups, ice cream sandwiches, salad people art and scones. Kids eight and over make soft pretzels, granola bars, pita chips and hummus, and saltwater taffy. Teens also can attend adult culinary demonstrations.
For a full schedule of Holland America Line’s culinary guest program, visit http://www.hollandamerica.com/cruise-vacation-onboard/Enrichment.action and click on the Culinary Arts Center tab.
For cruise brochures or for more information, consult a professional travel agent, call 1-877-SAIL-HAL (877-724-5425) or visit www.hollandamerica.com.
Editor’s Note: Photography available at http://www.cleanpix.com/cleanpix/portal/WhTS:eKT
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Seattle, Nov.12, 2009  Meg Galus, pastry chef of TRU Restaurant in Chicago, Ill., is scheduled to sail as part of the guest-enrichment program on the Feb. 23, 2010, segment of the 70-day Grand South America Explorer and Antarctica Voyage aboard Holland America Line’s ms Prinsendam. Galus will join the vessel on Feb. 23 in Buenos Aires, Argentina, and sail until March 12 when Prinsendam overnights in Manaus, Brazil. During Galus’ time onboard, the ship will call at a variety of ports including Montevideo, Uruguay; Rio de Janeiro, Salvador da Bahia, Recife (Olinda), Fortaleza, Belém, Santarém and Boca da Valeria, Brazil.
While cruising, the epicurean expert will perform cooking demonstrations and hands-on classes for guests in the ship’s state-of-the-art show kitchen.
Meg Galus opened her first “restaurant†at the age of 9, in her family’s DeKalb, Ill., home. Over time, her ingredients may have changed, not to mention her kitchen and her clientele, but she still displays the same creativity and innovation at TRU as she did in the kitchen of her rural Illinois home.
In 2005, Galus earned her certificate in L’Art de la Patisserie from the French Pastry School in Chicago. She quickly built up a reputation as a strong pastry student. Later, she interned at Patisserie Vanille creating elaborate wedding and specialty cakes. After graduation, Galus‘ reputation earned her an externship at TRU under world-renowned pastry chef Gale Gand. She quickly worked her way up through TRU’s various pastry stations and in 2007, Galus was named pastry chef at the highly acclaimed, four–star restaurant.
Galus’ baking style blends her Midwestern upbringing with her formal French training to craft pastries that are regionally-specific, highly progressive, and unique. She describes her approach to cooking as one of “constant evolution†with fresh ideas, interesting flavor profiles, and novel techniques.
Holland America Line’s Culinary Arts Center
Holland America Line’s Culinary Arts Center is featured on each of the line’s 14 ships. A first-class “show kitchen at sea,†the Culinary Arts Centers presented by Food & Wine magazine resemble the elaborate show kitchens used by celebrity chefs on television cooking programs. The facilities offer demonstrations, tastings and hands-on cooking classes aboard every Holland America Line sailing.
Each facility features a theater-style venue, with two large plasma video screens and a large cooking display counter where guests can learn from and interact with the masters. In partnership with Food & Wine magazine, Holland America Line will schedule approximately 60 celebrated chefs and wine experts to sail in 2010. On cruises that do not have a celebrity chef on board, hands-on classes and demonstrations in the show kitchen are scheduled with Holland America Line’s own expert chefs.
Holland America Line also offers a youth Culinary Arts Center activity program to teach kids and teens how to cook. The program incorporates dishes from breakfast, lunch, dinner and snacks in complimentary 45-minute-long classes. Kids under eight years old learn to make theme cookies, fruit roll-ups, ice cream sandwiches, salad people art and scones. Kids eight and over make soft pretzels, granola bars, pita chips and hummus, and saltwater taffy. Teens also can attend adult culinary demonstrations.
For a full schedule of Holland America Line’s culinary guest program, visit http://www.hollandamerica.com/cruise-vacation-onboard/Enrichment.action and click on the Culinary Arts Center tab.
For cruise brochures or for more information, consult a professional travel agent, call 1-877-SAIL-HAL (877-724-5425) or visit www.hollandamerica.com.
Editor’s Note: Photography available at http://www.cleanpix.com/cleanpix/portal/WhTS:eKT
xp