Friday was a day at sea, on our way back to Dover. The Ryndam and many of the Holland America ships have added a Culinary Arts Center in the last few years. They use them for demonstrations by one of the chefs on board and they also offer hands-on cooking classes, which we signed up for. There were eight of us in the class, making four separate recipes. We were divided into groups, with each group making one of the dishes. Initially Roxanne was with one group, but it worked out easier for her to join me on the dish I was working on.
- Cheese-Fried Piquillo Toasts (we made this)
- Saffron Shrimp and Stuffed Cherry Peppers
- Green Gazpacho with Shrimp
- Paella Salad
This is us with Chef Andy, who did the demonstrations and taught the cooking class. He is from the Philippines, where he attended a Holland America culinary arts school. He did an excellent job with his instructions and cooking tips.
Roxanne placing the peppers on the top of the toast. The bread was toasted and then we spread goat cheese on the top. We rolled strips of the two types of peppers with more goat cheese in the center, then dredged them in Parmesan cheese. After this was done, they were put in the oven to finish them off.
Here you can see most of the class working on their dishes.
We had a great time working together. We even got to keep the aprons, to inspire us when cooking together at home.
Chef Andy showed Roxanne some easy techniques for garnishes to add to your plate for better presentation. This one is with a lemon wedge.
A closer look, with the finished product shown in the upper right.
Our finished dish. It was delicious!
Here is the finished plate, not including the Green Gazpacho. At the end of the class they took us up to the Pinnacle Grill and served us the dishes we prepared. It may have been the best meal we had on the ship.
Roxanne, Chef Andy, and our completed plates.
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