Saturday, October 28, 2006

A Savory Union

This article details the increasingly cozy relationship between gourmet chefs and legacy carriers. Competing for business travelers with refined palates, international airlines such as Singapore and New Zealand, as well as domestic carriers such as American and Delta, have hired the help of chefs from some of the world's finest restaurants. In most cases, the airline sends its chefs to the restaurant to learn from the celeb chef; but in certain instances, the celeb chefs actually supervise the preparation of the food before it takes flight. Because the food must be re-heated on-board, certain things are off-limits: no butter in sauces and definitely no souffles!


Anonymous kristen said...

I find the end of this article so interesting--it suggests passengers will soon demand continuous service from their chosen, branded chef. Cruise lines have, of course, been allying with celebrity chefs for some time; by land, by sea, and now by air...

10:52 AM  

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