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Events


Past Events OCTOBER ITCA DUBAI


A word from Stephen White, ITCA President “I am looking forward to seeing you all in Hamburg at the World Trvel Catering and OnBoard Services Expo where ITCA will have a stand. We are busy working on some exciting new initiatives. “One result of the move to Hamburg is that


we have postponed the 2011 Mercurys awards and we are planning to arrange a new ceremony location. We will have more news on this for the next issue of OnBoard Hospitality. Since the last issue we have held another


ITCA trade show in Dubai. Registrations were up by some 25% and our exhibitors had the opportunity to support this exciting region where the airline industry is thriving.


JANUARY, ITALY


Sandro Bottega proved his constant commitment to Breast Health International by donating Amarone Prêt-à-Porte, a “glamour wine” in limited edition designed by the fashion designer Denise Focil at the exclusive Bagatti Valsecchi Museum. Breast Health International is a non-profit organisation that gives assistance to women who suffer from breast cancer and their families. In particular, the proceeds of the sale of Amarone Prêt-à-Porter are going to be used in support of the Fund For Living, a programme that provides all the women suffering from breast cancer with the means needed to have the best possible quality of life and to face the disease in the most appropriate way. www.breasthealthinstitute.org


DECEMBER, LONDON


AirAsia has celebrated its 10th Anniversary at the Kuala Lumpur Low Cost Carrier Terminal., The airline’s first route was from Kuala Lumpur to Kota Kinabalu back in 2001. AirAsia chairman, Dato’ Aziz Bakar greeted passengers arriving on the celebration flight by giving them special goodies to commemorate the moment. www.airasia.com


www.onboardhospitality.com 129 DECEMBER, OMAN


At the three-day Food and Hotel Expo 2011 held at the Oman International Exhibition Centre in Muscat, Oman Air Catering’s pastry kitchen demonstrated their advanced culinary skills. The team was led by head pastry chef, Harsha Ranasinghe, and supported by Fatma Al Riyami and Sampath Fernandez who together tackled a range of spectacular food preparation methods, including chocolate molding and preparation, dessert plating, showpiece design and wedding cake structure techniques.


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