Gourmet Food - Extend It To Economy Class?
Cuisine & Wine Asia
Wednesday, 30th January 2008
If you're flying business or first class on United Airlines - then you'll probably be treated to great food aboard the plane, what with Charlie Trotter having a big say in your menu.

Expect dishes like sweet crab salad on fresh bok choy and citrus-cured smoked salmon to please your palate.

And United Airlines isn't the first to turn to top chefs for help with their business and first class menu.

Lufthansa has roped in top German chef Juan Amador for two months for their business class menus before they rotate to another top international chef. Amador, who owns a two Michelin stars restaurant in Frankfurt, will offer exciting dishes during his period with Lufthansa.

Delta Airlines is hot on their tracks and has roped Michelle Bernstein for their domestic First Class and International Business Elite. Todd English has created a range of food-for-sale for their passengers on trans-continental flights.

However, it leaves us all wondering – what about economy class passengers?

Airlines in our region such as Emirates and Singapore Airlines, however, have taken more interest in economy class.

Emirates is a shining example of such an airline.

Come 2008, their economy class passengers will be treated to five course meals which includes hors d'oeuvres, salads, main courses, desserts and chocolates.

Furthermore, a range of 23 such five-course meals will be available to patrons with special dietary needs.

Singapore airlines prides itself on providing the best for passengers on all classes, with chefs from around the world, such As Gordon Ramsay, amongst other names.

While some of the airlines around the world do not extend their top-notch menu to economy class patrons, there are quite the impressive few that do.

And with so many airlines in our region leading this race, perhaps the others around the world should consider catching up and moving towards providing excellent food on board economy class.

This article was first published in www.Asiacuisine.com Ezine Vol 10 Issue 02 (25 Jan -03 Jan 2008), by Cuisine & Wine Asia – the internationally recognised F&B magazine for F&B professionals.
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