Sodamin navigates elegant ocean dining

Tue May 19, 2009 11:28am EDT
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By Richard Leong

NEW YORK (Reuters Life!) - Millions of cruise passengers around the world have tasted Rudi Sodamin's delicious and eclectic cuisine.

Since 2004, the 50-year-old Austrian native has been the consulting master chef for Holland America Line, which carries more than 600,000 passengers every year.

Sodamin, now based in Coral Gables, Florida, is also an author whose latest book "A Taste of Elegance" was published earlier this year.

He spoke to Reuters about cruise dining and being the leading chef on the seven seas.

Q: Describe your experience working with different cruise lines.

A: "I see a deep contrast between cruise lines in the variance of expertise in personnel and training ... Presenting food with elegance, simplicity and quality are my hallmarks. I want our food to consist of only the very best ingredients, and I want it to stimulate the senses and nourish the soul of our guests."

Q: How do you compare cruise dining with land dining?

A: "There is not a land-based restaurant in the world that could change the menu daily for seven days, 14 days and so on. Just think about a land-based restaurant that has a seasonal menu and with sometimes daily specials. We change everything every day. I've always said that no land-based restaurant could feed the amount of people each day that we do."   Continued...

<p>Consulting master chef for Holland America Line, Rudi Sodamin, poses in this undated handout photo. REUTERS/Ruzzoli International Publications/Handout</p>