Holland America And Sur La Table Create Cooking Classes Inspired By Global Ports

Holland America is known for upping the ante on culinary experiences, from partnering with Chef Masaharu Morimoto to filming an episode of Top Chef onboard one of their ships.

Now, the cruise line has joined forces with Sur La Table to create a series of cooking classes inspired by the line’s global ports and fresh fish initiative.

The cruise line, which visits 140 ports across Europe, will have cooking classes at nationwide locations of Sur La Table, focused on preparing fresh fish and other regional dishes.

“At Holland America Line, our differentiated culinary offering is a significant influence to booking a cruise,” said Kacy Cole, Chief Marketing Officer at Holland America Line, in an email. “So as we looked to communicate our culinary platform, a partnership with Sur La Table, a proven leader in both cookware and cooking classes, was a very strategic choice.”

In addition to working with chefs to create European fish dishes, those who take these classes will also learn how to make several different Dutch desserts in tribute to Holland America’s own heritage. “Travel introduces us to diverse ingredients and culinary traditions, inspiring culinary creativity and experimentation,” said Kristin Flor Perret, Head of Brand Marketing at Sur La Table.

A partnership that makes a lot of sense, these two companies have a lot in common, both being rooted in the Pacific Northwest, and that is reflected in the incorporation of the Global Fresh Fish program, which Holland America launched last year.

This program involves serving 80 varieties of fish, with the promise it goes from ‘port to plate’ in 48 hours or less. “It’s important for us to partner with brands that can help us continue to bring this experience to prospective guests, so cooking classes were the next logical step for the brand,” said Cole.

This month, this partnership will include a Taste of Europe cooking class, inspired by some of the Holland America Line ports. “In this class, we’ll highlight Holland’s commitment to fresh seafood by teaching participants how to perfectly sear salmon and master the art of preparing hollandaise sauce,” said Cole of the class that will also feature a winter salad and Provence-style rice.

So far the classes, which began November 1, seem to be doing well. “The program has just launched, and the initial response has been overwhelmingly positive,” said Perret.

The Holland America and Sur La Table partnership will extend into March 2025.