Page 35 - Cemair SkyNews Aug/Sep 2017
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             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
                                            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
                                                                               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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