|
 The
Gastronomy Club Wien and the Chamber of Commerce in Austria presented Holland
America Line’s Master Chef Rudi Sodamin with the “Golden Cloche” award. In
cooperation with The Austrian Cooks’ Association, Gastronomy Club Wien honored
Sodamin during the Gala Night of Gastronomy 2014 at the Orangery in Vienna.
Gastronomy Club Wien is an esteemed organization in Vienna whose members are
chefs and restaurants owners in the gastro industry. Past honorees include Heinz
Reitbauer, a 3-star Michelin Chef from the Viennese restaurant Steirereck, and
Chef of the Century Ekard Witzigman from the Gault Millau guide. Only three
other chefs – Paul Bocuse, Joël Robuchon and Frédy Girardet — have been awarded
this title.
Chef Sodamin also learned that later this month he will receive the “Golden
Medal of Honor” from the Austrian Province of Styria. The prestigious award will
be presented to Sodamin, who was born in the region, by the Governor of Styria,
Magister Franz Voves, in an official ceremony in the state rooms of the
Parliament in Graz, Austria.
“I am deeply honored to receive both these beautiful awards from my home
country,” said Sodamin. “It is my greatest joy to share my passion for
all-things culinary with the world, and it is rewarding to be acknowledged for
my achievements.”
Sodamin is internationally recognized as a food authority and one of the
hospitality industry's most innovative chefs. He has directed the evolution of
fine dining and unique menu options at Holland America Line through his role as
culinary consultant. His ideas have been instrumental in the development of
Holland America Line’s interactive culinary arts program onboard as well.
Sodamin is chairman of Holland America Line’s Culinary Council, which was formed
to enrich the premium line’s culinary program and is composed of international
chefs Mark Best, Jonnie Boer, David Burke, Elizabeth Falkner and Jacques Torres.
“Rudi continues to enhance the culinary experience onboard our ships, and it’s
no surprise that he’s being recognized with these awards,” said Stein Kruse,
president and CEO of Holland America Line. “Rudi is known for his innovative
thinking across the cruise industry, and we’re proud to have him as a part of
our family.”
Sodamin revolutionized the menus and perceptions of the most prestigious cruise
lines in the world and is the author of numerous internationally published
cookbooks, including “Seduction & Spice” (Rizzoli, 2000) and Holland America
Line’s “A Taste of Excellence” (Rizzoli, 2007), “A Taste of Elegance” (Rizzoli,
2009) and “A Taste of Celebration” (Rizzoli, 2010).
His many accolades include a rating of 17 (out of 20) and Three Toques from the
prestigious Gault-Millau Guide, the first for an onboard restaurant (the only
such award ever presented at sea). Sodamin belongs to the prestigious Academy
Culinaire de France, the Maîtres Cuisiners de France and is an honorary member
of the noble Club des Chefs des Chefs whose members cook for presidents, kings
and prime ministers. |
