—Andrea M. Rotondo for LuxuryCruiseBible.com
Prominent Food Journalist Janice Wald Henderson
Joins CruiseMates as Culinary Editor
CruiseMates is first online cruise guide with a full-time culinary expert onboard to cover one of the most important aspects of the cruise experience.
LOS ANGELES, Calif. (October 22, 2009)—Prominent food journalist Janice Wald Henderson, who has written for top magazines from Vogue to Bon Appétit, has joined the consumer cruise web site CruiseMates.com as Culinary Editor. CruiseMates is now the only cruise web site with a distinctly qualified and singular voice to ensure consistent cruise ship culinary reviews.
Dining is a vastly significant part of the cruise experience for every cruiser. Janice Wald Henderson has the culinary knowledge to enrich the cruise experience for all CruiseMates’ readers, whether in the process of researching a new cruise or already booked and seeking advice on what not to miss onboard.
“From the latest trends in molecular gastronomy to the sourcing of fresh ingredients, Janice is fully versed in all aspects of gourmet dining. No one could be more qualified to comment on the best culinary experiences obtainable on cruise ships and in ports of call.” says Paul Motter, CruiseMates editor-in-chief.
Wald Henderson is also the Los Angeles dining editor of epicurious.com. She has written for Food & Wine, Cooking Light, and Eating Well among numerous publications, and has been syndicated by both the Los Angeles Times (now Tribune Media) and New York Times syndicates. She was a senior editor for Chocolatier magazine and has authored two cookbooks. Wald Henderson has also appeared as a guest expert on CNN, Food Network, and ABC-TV and Los Angeles radio and television stations. She has coordinated international culinary events, working with star chefs such as Bobby Flay, Emeril Lagasse, and Mario Batali.
“Every passenger gets excited about onboard dining,” says Wald Henderson. “And no matter your level of culinary knowledge, the more you know about the food and wine on your table the more you will enjoy tasting it. I have two goals, to enlighten cruisers on the culinary choices available and to enhance the dining experience they choose.”
Onboard dining has grown more nuanced with every cruise line from the “included in the cruise fare” dining rooms to the alternative restaurants onboard. Some cruise lines consult with world-class chefs, such as Nobu Matsuhisa or Todd English, to create specialty restaurants. Many cruise lines also offer special food and wine—themed cruises with superstar guest chefs and winemakers.
Wald Henderson will provide expert advice on all of these cruise culinary topics:
• Recommendations on how and what to order
• Best dishes on cruise ships
• What food to avoid on a cruise
• Realistic expectations for guest chefs
• Specialty restaurants
• Benefits and weaknesses of onboard culinary and wine classes
• How to be your own best restaurant critic
• Ships showcasing local ingredients
• Understanding gourmet menus
• How to work with chefs and maitre d’s for the ultimate dining adventures
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