First class chefs onboard Etihad
Abu Dhabi, December 6, 2011
Qualified first class chefs are now onboard Etihad Airways flights to London, Sydney, Melbourne and Paris, and will be progressively introduced across all other first class destinations by early 2012.
The airline has hired nearly 110 chefs since announcing in May that it would introduce fully-qualified and classically-trained international chefs dedicated to food service excellence in its diamond first class cabins.
They will also contribute to menu development for lounges and flights, a statement from the airline company said.
The chefs are provided with a pantry stocked with prime cuts of meat, sauces, par-cooked items, spices and freshly chopped vegetables, allowing them to prepare for service and personalise dishes in the same way as chefs in a restaurant kitchen. Tools not typically seen on an aircraft, such as a whisk and foamer are also at their disposal.
The launch is marked by a complete redesign of the first class menu, now called The Mezoon Grille, the statement said.
An entirely new Mezoon Grille menu will offer first class passengers an unparalleled variety of choice in inflight dining.
Passengers can select from a menu of 4 to 6 proteins (large, 160g portions of beef, chicken, lamb and seafood), 4 sauces and 4 side options, all prepared to order.
The first choice of protein is guaranteed and Etihad chefs can also create custom sides and sauces to suit individual tastes, it said.
On applicable day flights, the airline will also replace its previous degustation menu with a “Taste of Arabia” menu, which is similarly formatted with a menu of 6 tasting servings, though all will now have a distinctive Arabic flavour.
The A La Carte menu will maintain a similar formatting, featuring appetisers, mains and desserts, although the dishes can now be adapted with the help of the chef.
Lee Shave, Etihad Airways’ vice president, guest experience, said: “By introducing first class chefs and refocusing our unique food and beverage managers in business class, Etihad Airways has created the most robust inflight culinary team in the skies.
The first class chefs are fully qualified professionals, trained under reputable culinary institutions and/or apprenticeships, the statement said.
Etihad Airways requires a minimum of 6 years of professional experience in 5-star restaurants and hotels, though the majority of the chefs have at least 10 years experience, with several coming from Michelin-starred restaurants.
Remaining first class destinations to launch include Dusseldorf, Frankfurt, Geneva, Narita, Seoul, Brussels, Milan, Munich, Casablanca and New York, it said. – TradeArabia News Service
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