Program begins by welcoming guests by smiling dining room personnel including stewards, waiters as well as the ship's dancers another performers, all dressed as "chefs," wearing traditional white hats and jackets. Everything is followed by the musicians who set the atmosphere by playing on special food shaped instruments. Lights effects are also part of the show. Following program is divided on three acts:

Act1, named “Waltz of the Napkins” is choreographed napkin delivery show which ends with a spectacular presentation of a domed shiny platter containing the "Chef's Amuse Surprise," an executive chef's welcoming gesture. This treat will include delicacies such as Smoked Salmon Mousseline with Chive and Dill, Foie Gras Petit Four with Caramelized Anjou Pear and Mushroom Mousse with Asparagus in Bouche.

Act 2, the "Show Salad Spectacular", is colorfull performance of stewards juggleing fresh vegetables into an over-sized salad bowl creating exciting, vibrant atmosphere.
Salads are then delivered direct from the galley as the waiters point out to guests the fine choice entrees detailed on the menu's rolling pin and butcher knife.
The starters include carefully selected dishes such as Golden Baked Brie in Phyllo Dough, Lobster Bisque or Oxtail En Croute and Alaskan Salmon Tartare with Avocado.
The absolute highlight of the evening is a selection of gournament delights like: Duck Breast a l'Orange, Tagliatelle with Roasted Chicken and Portobello Mushroom, Wild Mushroom Strudel, Apricot Glazed Salmon with Soya Garlic and Ginger Splash or Sauteed Shrimps "Provencale".

Act 3 “Grand Finale” features Master Chef Rudi Sodamin's "Hats Off" dessert: An highly creative presentation inspired by delicate flavor of bittersweet chocolate in a luxurious mousse with berries and topped with a carefully arranged mixture of the white and dark chocolate  in shape of chef’s hat with Chef Rudi's signature.

The vibrant choreography continues as the performers dance through the dining room with dinner plates spinning high in the air and then line up for finale. The thriumphal finish has guests singing and clapping followed by the music as confetti flies through the air.

"We are well-known for our exclellent service, excellent food and innovative entertainment," said Richard D. Meadows, Holladnd America's vice president of marketing and sales. "Our new Signature Master Chef's Dinner builds on these strengths while creating an unforgettable dining experience."

The event will begin on the ms Volendam and will be rolled out on the ms Amsterdam in May. Later it will continue on the ms Rotterdam, ms Zaandam, ms Maasdam, ms Ryndam, ms Prinsendam, ms Statendam and ms Veendam by July then on Vista-class ms Noordam, ms Oosterdam, ms Westerdam and ms Zuiderdam in the fall 2007.

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