HAL主厨Rudi Sodamin加入公主Cruises担任烹饪艺术主管
经过多里·萨尔茨曼(Dori Saltzman)/
大厨鲁迪Sodamin荷兰美洲航线expanding his responsibilities with Carnival Corp., taking on the role of head of culinary arts for Princess Cruises.
“厨师鲁迪(Chef Rudi)是一位动手的领导者,具有良好的能力,可以激励团队实现新的创造力和灵感水平,”公主克鲁斯(Princess Cruises),荷兰美洲线(Holland America Line),西伯恩(Seabourn)和P&O澳大利亚澳大利亚(P&O Cruises Australia)品牌的集团总裁Jan Swartz说。公主已经以其强大的烹饪文化而闻名。我们正在吸引鲁迪厨师,以建立那种兴奋和用餐体验,这会给我们的客人留下深刻的印象。他是为我们的烹饪产品,环境用餐体验和服务提供全新的卓越和创新水平的理想人选。”
The role is a new one for Princess Cruises. As the head of culinary arts, Chef Sodamin will help create new dining experiences for the line and streamline Princess’ culinary team.
“A food experience is about human passion, energy, excitement, and expertise all channeled together to create an emotional, multisensory experience with a true human connection,” said John Padgett, president of Princess Cruises. “Chef Rudi is one of the few who truly understands this and how to consistently create culinary magic for guests, and we are fortunate to be able to tap his extensive know-how and leadership to further elevate the Princess onboard dining experience and inspire our culinary teammates throughout the fleet.”
Long History with Carnival Corp.
Chef Sodamin began his career at sea at 23 with Norwegian America Cruise Line, as the Chef de Cuisine on the luxury ship Vistafjord. At the time he was the youngest chef in the cruise line world to have responsibility on that scale. By 26, he was named corporate executive chef onboard the legendary Queen Elizabeth 2, again the youngest chef at sea to attain that title.
在他在1990年代的领导下,历史悠久的Cunard系列提供的食物被广泛赞誉为世界上最好的食物。在Cunard Line担任食品和饮料副总裁兼公司行政总厨十多年后,Sodamin厨师跳船加入了皇家加勒比海邮轮公司,担任公司食品和饮料业务总监和烹饪发言人。在任职期间,他从50个国家建立了一个国际烹饪团队,并推出了该品牌的第一个测试厨房。
在2005年移居荷兰美国线后,苏达明厨师成立了该系列的烹饪委员会,他担任主席。他还率领这条线的烹饪艺术中心,并与美国烹饪学院合作,在菲律宾开发和开设了一个住宅烹饪培训中心。
His “Rudi’s Sel de Mer” restaurant can be found on three HAL ships and he recently partnered with Carnival Cruise Line to create “Rudi’s Seagrill” for Mardi Gras.
厨师苏达明说:“我将食物视为吸引客人心中的方式,而公主巡航烹饪团队的个人为他们的工作带来了极大的心,并为他们的工作感到非常自豪。”“我的目标是通过创新的团队合作和创造力,协作创造新的签名互动式用餐体验,并激励这支才华横溢的团队达到新水平的烹饪艺术水平,从而使这种骄傲并带领烹饪劳动力提高新的绩效高度。”
Sodamin厨师也是14本食谱的作者,其中包括“食物面孔:150张眼睛的盛宴”和他最近的“ Rudi's Sel de Mer:为了热爱海鲜”。