Page 34 - Cemair SkyNews Aug/Sep 2017
P. 34

FEATURE / EMMA JORDAN

                                                                                                                                    anine Daly parts the thick plastic   easier to throw a tray of food at a   perspective we know the journey of
                                                                                                                                    curtains which open onto a bustle of   passenger than create a unique, well-  each ingredient we use so we can be
                                                                                                                                    a room. Huge vats of rice are cooking   curated dining experience.   accountable for each meal that is served
                                                                                                                                Jand at the grills, kebabs are lined up,   “I think the biggest element is to avoid   on board. From a quality perspective we
            MILES HIGH FINE FOOD                                                                                                 a temperature-controlled oven before it   boredom and be creative enough to   We definitely won't buy the cheapest
                                                                                                                                                                                                      only buy the freshest top-level products.
                                                                                                                                 around the corner chicken is roasting in
                                                                                                                                                                                                      chicken.”
                                                                                                                                                                   give the customer the feeling that there
                                                                                                                                 hits a flash chiller.
                                                                                                                                                                   Niocolopoulos, a Foodirections' Director.
                                                                                                                                 Satellite rooms off to the side are closely   is value in his or her meal,”  says Chris   It's scientifically proven taste buds are
            CemAir's inflight catering provider,                                                                                 monitored with colour-coded boards and   “We put a lot of attention into each meal,   affected in the air. “When you go up
                                                                                                                                                                   analysing where we can be creative.
                                                                                                                                                                                                      into the sky your taste buds are more
                                                                                                                                 ph-sticks. Here there's a fish prepping-
            Foodirections is changing perceptions with                                                                           station and a salad-wash room, each   We're always looking to serve food that   neutralised,” explains Daly. “There are
                                                                                                                                                                   is interesting, tastes good and has added
                                                                                                                                                                                                      certain dishes that we know work in
                                                                                                                                 arctic in temperature. Through another
                                                                                                                                                                   value.”
                                                                                                                                                                                                      flight, for instance chicken mayo or
            their top-notch quality meals.                                                                                       plastic curtain and a heavy door is the   Daly, the Food Product Manager, echoes   pastrami and mustard fillers, but we
                                                                                                                                 cold-prep kitchen where massive tables
                                                                                                                                                                                                      are always looking at new food trends
                                                                                                                                 are spread with paninis, being worked on
                                                                                                                                 by a team of red-hatted ladies. The Italian   this. “My experience was in the French   and new products that could work well
                                                                                                                                 bread is receiving a layer of pickles,   tradition of classical hotel training,”   inflight.”
                                                                                                                                 buckets are filled with Lindt balls and at   she says. “I spent years cheffing in
                                                                                                                                 any time up to 1,500 boxes are getting   kitchens around the globe [including the   As the chosen supplier for CemAir
                                                                                                                                 stuffed, labelled and packed into trolleys.  Orient Express] and when we started   inflight meals, the dedication to premium
                                                                                                                                                                   Foodirections I brought those standards   quality and uncompromising service
                                                                                                                                 This is the heart of the Foodirections   with me.”                   is of utmost importance. “The level
                                                                                                                                 business, a boutique inflight catering                               of attention given to each meal by
                                                                                                                                 company that  was formed in 2012 in   Inflight food may have a bad rep, and   Foodirections is highly valued,” says
                                                                                                                                 partnership with Comair. Supplying up   while there are certainly challenges   Laura van der Molen of CemAir. “Not only
                                                                                                                                 to 30,000 meals a day in peak season   to eating at 23,000 feet – food safety   am I assured that safety is always of the
                                                                                                                                 Foodirections supplies hot and cold   being top of the list – there is, according   highest standards, but I know that the
                                                                                                                                 meals to BA, Kulula and CemAir.   to Symeon Yiallouris, fellow Director, no   food is also inevitably delicious.”
                                                                                                                                                                   reason why the same ingredients that
                                                                                                                                 It's a massive operation that retains   are used at a premium Melrose Arch   Back in the kitchen, Maleluku (who has
                                                                                                                                 a familial feel. Led by a team of three   restaurant can't be used when making a   been with the company since the start) is
                                                                                                                                 directors, each with years of food service   beef sandwich.          head of quality control and is performing
                                                                                                                                 experience behind them, Foodirections                                last minute checks before the boxes are
                                                                                                                                 is refiguring inflight dining in a market   “Our intention is always to use premium   sealed and loaded into the chilled trucks,
                                                                                                                                 where big players dominate and it's   ingredients,” he says. “From a safety   ready for mile high service.



                                                                                                                                We are always
                                                                                                                                looking at new
                                                                                                                                food trends and
                                                                                                                                new products
                                                                                                                                that could work
                                                                                                                                well in flight.





















                                                                                                                                     Foodirections red-hatted ladies
                                                                                                                                           prepping the kids meals.



         34 | AUGUST / SEPTEMBER 2017 CEMAIR SKYNEWS                                                                                                                                              CEMAIR SKYNEWS AUGUST / SEPTEMBER 2017 | 35
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