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<p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.25em; margin-left: 0px; line-height: 1.4em; font-size: 1em; display: block; text-align: justify; padding: 0px;"><span class="xn-person" style="line-height: 1.22em;"><span style="font-size: small;">Randy Zweiban</span></span><span style="font-size: small;">, executive chef and owner of&nbsp;</span><span class="xn-location" style="line-height: 1.22em;"><span style="font-size: small;">Chicago</span></span><span style="font-size: small;">'s acclaimed restaurant, Province, is scheduled to sail as part of the guest enrichment program on the</span><span class="xn-chron" style="line-height: 1.22em;"><span style="font-size: small;">July 12, 2010</span></span><span style="font-size: small;">, Alaskan Adventurer Via Hubbard Glacier cruise aboard Holland America Line's ms&nbsp;</span><span class="xn-location" style="line-height: 1.22em;"><span style="font-size: small;">Amsterdam</span></span><span style="font-size: small;">.</span></p>
<p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.25em; margin-left: 0px; line-height: 1.4em; font-size: 1em; display: block; text-align: justify; padding: 0px;"><span style="font-size: small;">The 14-day cruise sails round-trip from&nbsp;</span><span class="xn-location" style="line-height: 1.22em;"><span style="font-size: small;">Seattle</span></span><span style="font-size: small;">&nbsp;and will call at</span><span class="xn-location" style="line-height: 1.22em;"><span style="font-size: small;">Ketchikan</span></span><span style="font-size: small;">,&nbsp;</span><span class="xn-location" style="line-height: 1.22em;"><span style="font-size: small;">Skagway</span></span><span style="font-size: small;">,&nbsp;</span><span class="xn-location" style="line-height: 1.22em;"><span style="font-size: small;">Sitka</span></span><span style="font-size: small;">,&nbsp;</span><span class="xn-location" style="line-height: 1.22em;"><span style="font-size: small;">Anchorage</span></span><span style="font-size: small;">,&nbsp;</span><span class="xn-location" style="line-height: 1.22em;"><span style="font-size: small;">Homer</span></span><span style="font-size: small;">&nbsp;and&nbsp;</span><span class="xn-location" style="line-height: 1.22em;"><span style="font-size: small;">Juneau, Alaska</span></span><span style="font-size: small;">, before visiting&nbsp;</span><span class="xn-location" style="line-height: 1.22em;"><span style="font-size: small;">Victoria, British Columbia</span></span><span style="font-size: small;">. The ship also explores Hubbard Glacier,&nbsp;</span><span class="xn-person" style="line-height: 1.22em;"><span style="font-size: small;">Tracy Arm</span></span><span style="font-size: small;">&nbsp;and Sawyer Glaciers and</span><span class="xn-location" style="line-height: 1.22em;"><span style="font-size: small;">Alaska</span></span><span style="font-size: small;">'s Inside Passage, one of the most scenic sea-lanes in the world.</span></p>
<p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.25em; margin-left: 0px; line-height: 1.4em; font-size: 1em; display: block; text-align: justify; padding: 0px;"><span style="font-size: small;">While cruising, Zweiban, who will be on board from&nbsp;</span><span class="xn-chron" style="line-height: 1.22em;"><span style="font-size: small;">July 12</span></span><span style="font-size: small;">&nbsp;&ndash; 19, will share his expertise on Nuevo Latino cuisine and conduct cooking demonstrations for guests in the ship's state-of-the-art show kitchen.</span></p>
<p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.25em; margin-left: 0px; line-height: 1.4em; font-size: 1em; display: block; text-align: justify; padding: 0px;"><span style="font-size: small;">A native of&nbsp;</span><span class="xn-location" style="line-height: 1.22em;"><span style="font-size: small;">Queens, N.Y.</span></span><span style="font-size: small;">, Zweiban decided to pursue a career in the culinary field in the mid-1980s and enrolled in&nbsp;</span><span class="xn-person" style="line-height: 1.22em;"><span style="font-size: small;">Peter Kump</span></span><span style="font-size: small;">'s New York Cooking School (now called The Institute of Culinary Education). After graduating, Zweiban opened a boutique catering service in&nbsp;</span><span class="xn-location" style="line-height: 1.22em;"><span style="font-size: small;">Manhattan</span></span><span style="font-size: small;">&nbsp;creating food for upscale gallery openings, private parties and other prominent events in the&nbsp;</span><span class="xn-location" style="line-height: 1.22em;"><span style="font-size: small;">New York</span></span><span style="font-size: small;">&nbsp;area.</span></p>
<p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.25em; margin-left: 0px; line-height: 1.4em; font-size: 1em; display: block; text-align: justify; padding: 0px;"><span style="font-size: small;">In 1989, Zweiban located to&nbsp;</span><span class="xn-location" style="line-height: 1.22em;"><span style="font-size: small;">Miami, Fla.</span></span><span style="font-size: small;">, where he worked under acclaimed Chef&nbsp;</span><span class="xn-person" style="line-height: 1.22em;"><span style="font-size: small;">Norman Van Aken</span></span><span style="font-size: small;">, "the founding father of New World Cuisine." The two collaborated at Norman's Restaurant, and Zweiban immersed himself in the culture and cooking of&nbsp;</span><span class="xn-location" style="line-height: 1.22em;"><span style="font-size: small;">Miami</span></span><span style="font-size: small;">'s Latino community. In 1998, Zweiban left the sandy beaches of</span><span class="xn-location" style="line-height: 1.22em;"><span style="font-size: small;">Miami</span></span><span style="font-size: small;">&nbsp;and headed to&nbsp;</span><span class="xn-location" style="line-height: 1.22em;"><span style="font-size: small;">Chicago</span></span><span style="font-size: small;">&nbsp;where he opened the celebrated restaurant, Nacional 27. &nbsp;In 2008, the innovative chef championed Nuevo Latino cuisine and opened Province in&nbsp;</span><span class="xn-location" style="line-height: 1.22em;"><span style="font-size: small;">Chicago</span></span><span style="font-size: small;">'s trendy West Loop neighborhood. Instantly, the Nuevo Latino concept captured the hearts and tastes of the Windy City's food critics and foodies alike. Featuring cuisine inspired by Central and&nbsp;</span><span class="xn-location" style="line-height: 1.22em;"><span style="font-size: small;">South America</span></span><span style="font-size: small;">&nbsp;and&nbsp;</span><span class="xn-location" style="line-height: 1.22em;"><span style="font-size: small;">Spain</span></span><span style="font-size: small;">, Province was given a three-out-of-four-star review by the Chicago Tribune. Additionally, Zweiban's work has been featured in several national publications including USA&nbsp;Today, Bon Appetit, Gourmet, Newsweek, Food Arts, Metropolitan Home and Esquire magazine.</span></p>
<p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.25em; margin-left: 0px; line-height: 1.4em; font-size: 1em; display: block; text-align: justify; padding: 0px;"><strong style="line-height: 1.22em;"><span style="font-size: small;">Holland&nbsp;</span><span class="xn-person" style="line-height: 1.22em;"><span style="font-size: small;">America Line</span></span><span style="font-size: small;">'s Culinary Arts Center</span></strong></p>
<p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.25em; margin-left: 0px; line-height: 1.4em; font-size: 1em; display: block; text-align: justify; padding: 0px;"><span style="font-size: small;">Holland&nbsp;</span><span class="xn-person" style="line-height: 1.22em;"><span style="font-size: small;">America Line</span></span><span style="font-size: small;">'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 &amp; 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.&nbsp;</span></p>
<p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.25em; margin-left: 0px; line-height: 1.4em; font-size: 1em; display: block; text-align: justify; padding: 0px;"><span style="font-size: small;">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. 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.</span></p>
<p style="margin-top: 0px; margin-right: 0px; margin-bottom: 1.25em; margin-left: 0px; line-height: 1.4em; font-size: 1em; display: block; text-align: justify; padding: 0px;"><span style="font-size: small;">Holland&nbsp;</span><span class="xn-person" style="line-height: 1.22em;"><span style="font-size: small;">America Line</span></span><span style="font-size: small;">&nbsp;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.</span></p>
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