I’m standing on a dock in Seattle on a Saturday morning in August, just a few feet away from the towering form of the Holland America Eurodam. Eurodam head chef Nata Manilal and I are surrounded by dozens of pallets of fresh fish and produce that are about to be tucked into the belly of the Eurodam for a seven-day Alaska cruise. The loading procedure is an intricate, tightly choreographed dance that happens prior to every cruise, and one that most cruise pax never see. We’re only a couple hours from departure, but Manilal is giving me an up-close and Read more
