This is pretty cool.
I recently had to fly to Hong Kong for work. My company gave me the privelage of flying in their private corporate jet along with other managers like myself.
Talk about the good life!
In fact, our company, privately owned and operated, has gone
as far as to poach expert cooks from a number renowned Michelin-starred
restaurants since launching its "Flying Chef" service on long haul flights late last year.
The concept has thus far
proved a recipe for success, with the Abu Dhabi based airline winning
the award for best first-class catering at the 2012 Skytrax World Airline Awards earlier this month.
But given the cramped
kitchen conditions of the airplane galley and the complexities of
cooking at altitude, is it really possible to rustle up meals worthy of
the masterchefs whilst cruising at 35,000 feet?
According to Werner Kimmeringer, head of guest experience and catering at Etihad Airways, unequivocally, yes.
"We introduced chefs in our first class cabin so we could offer a five-star restaurant style of service," says Kimmeringer.
"Our first-class guests
receive unparalleled attention and choice -- for example, the
opportunity of having their personal chef tailor-make dishes based on
their individual tastes and preferences," he adds.
Kimmeringer highlights
the "balik style smoked salmon" and "pan-seared scallops with a parmesan
cheese sauce" as particular examples of the gastronomic complexity of
the Etihad first-class menu.
"The chef can talk (to)
and recommend food directly to our guests and make suggestions of what
they might like on the menu," says Kimmeringer.
85 years of airline meals
"He is able to
personally adjust seasonings and recommend menu and beverage choices to
each guest. They can also make changes to existing menu items ...
changing sauces or taking out particular ingredients."
Some industry experts, however, are less effusive about the possibilities of in-flight chef operations
According to Gottfried Menge, group director of culinary excellence at Gate Gourmet,
an independent provider of airline catering services, there are a
number of factors that restrict the cuisine chefs can produce whilst
airborne.
"Because of the (safety)
limitations on the aircraft there are no items like a frying pan where a
chef is cooking and tossing things up in a different way," says Menge.
Knives and other sharp
implements are also not permitted aboard airplanes, tying chefs' hands
yet further. As a result, most food is still prepared on the ground
before being reheated en-masse in a steam pressure oven whilst in the
air, Menge explains.
The chef can then alter
the ingredients slightly or add extra dressings to meet the individual
tastes of passengers. On the whole, however, meals are prepared in much
the same way as they always have been, he adds.
