"I remember my first day as an apprentice. I was actually unsure of a career in hospitality, but then just before dinner service, the chef made me try my first oyster. Then he got me to glaze and try my first crème brulee, and after that I was captured."
"The most challenging aspect of preparing food in the air is the limited space for sure, but this helps us develop exceptional organizational skills!"
"I love making Scottish Lamb with Spelt. But currently this year onboard our Airbus A380 flagship aircraft, I have been creating an Arabian Beef Broth – carved tenderloin of beef with fresh saffron, root vegetables, heirloom tomatoes, chick peas, pea shoots and a Harissa broth."
"Ultimately we need to be loaded with up to 500 meals. However in First Class our In-flight Chefs are provided with a fully stocked larder and ‘Protein Bank’ from which they can create tailor-made menus and dishes based on the guest’s preference."