Special Report


Celebrating its


tenth birthday Amtrak’s high speed rail service, Acela, has truly come of age, and it is not just high speeds that are making the headlines. Tom Hall, Amtrak’s senior director F&B discusses the philosophy behind the Acela foodservice


“With the expert help and guidance of The Amtrak Culinary Advisory Team we are able to create menus for passengers who really want to make the most of their journey between Washington, DC and Boston through Baltimore, Philadelphia and New York City. Acela is an upscale, luxurious experience, with reserved First and Business seating. The service is proving itself to be a popular alternative means of travel along America’s Northeast Corridor.


The Philosophy behind Acela Food Service: We want our foodservice to be likened to a fine restaurant, served at the table on fine china. Menu variety: Passengers can select from four options on the menu with separate menus for breakfast service and afternoon/evening service. Menus rotate regularly and normally include


a choice of beef, poultry, seafood entrees with vegetarian selections and healthier options designed with specific nutritional guidelines. A new menu with multiple cycles is created twice a year featuring seasonal ingredients. Menu development and creation: There is a four-month process involved in preparing a new seasonal menu from start to finish. After a team workshop session (ACAT) different ideas for dinner entrees, breakfast items, and new service techniques are tested and considered for future use on the Acela menu. Recipes must be tried and tested and portion sizes adjusted in order for them to work with the onboard tableware. Sourcing distributors and purveyors of different products is balanced with the creation of printed materials ranging from onboard service manuals for the crews to the actual menus passengers hold in their hands. Specifications are created for


each item on the menu and are submitted to the flight kitchens for production. They are the final result of months of development and are also used for onboard inspections to assure quality and continuity of the food. Food production: Flight kitchens located at Dulles International, LaGuardia, and Logan airports are responsible for the daily production of meals for Acela First class. Meals are produced seven days a week and shipped in refrigerated carts to the Amtrak commissaries. The carts are then transferred to the Acela train set. Service Delivery: A team of two LSA crew members run the pantry and work the car taking food orders and delivering meals to the customer. Food is heated in a custom made convection oven and served on china to the passenger at his or her seat. Complimentary beverages are served throughout the trip and moist warm hand napkins


The Amtrak Culinary Advisory Team (ACAT) meet at Chef’s Table at Michel Richard’s Citronelle Restaurant. (back row) Gary Gunderson, Director Amtrak F&B, Wayne Hoekstra-Aramark, Christian Hannah, Amtrak, Kevin Miller, Gate Gourmet, Gerard Bertholon, Cuisine Solutions, J Hemmer, Cuisine Solutions, Bill Adams, Aramark; (front row) Daniel Malzhan, Amtrak, Bob Rosar, Tom Douglas, Tom Douglas Restaurant Group/Seattle and Michel Richard


are handed out after the meal. Healthy Options: With the growing focus of the American public on fresh foods and better nutrition, Amtrak has created a Healthy Option selection containing less than 500 calories, less than 30% of calories from fat, and less than 600 mg sodium. Café Acela: Launched last October, Café Acela is a new chapter in food service for Business travellers with Amtrak. Teaming up with Panache! Creative Cuisine, Amtrak now offers fresh sandwiches and salads for the café car. The menu has also been updated with new craft beers and a strong brand name presence on grab and go items. A new seatback menu has been created to allow passengers to read the menu at their seat before traveling to the café car.


We must have done something very right to


attract an endorsement from renowned Canadian author and former creative director of Time Magazine, Nathaniel Lande. Nathaniel is considering including Acela’s First class service in his next edition of The Ten Best of Everything: Passport to the Best, An Ultimate Guide for Travellers. Not bad for a restaurant on the rails!” www.amtrak.com


www.onboardhospitality.com 39


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