Industry Update SERVAIR
CUISINE SOLUTIONS BRITISH AIRWAYS
Servair books it
Servair has launched what it claims to be the first handbook on culinary trends edited by an airline catering provider. The Servair Book of Culinary Inspiration has
been put together by Servair’s Chefs and enhanced with the views of eight gastronomic celebrities, including Joël Robuchon, Guy Martin, Jacques Le Divellec and Olivier Roellinger. It’s a unique culinary collection of five key food and lifestyle trends: authenticity, emotion, wellbeing, conviviality and pleasure. Whether it’s French cuisine or world food,
gastronomy and creative cooking are the cornerstone of Servair’s identity and culture. Michel Quissac, corporate chef and the book’s coordinator says: “We are at the crossroads where world cuisine, the universe of great chefs, and travellers’ expectations meet. This unique position gives us the opportunity to express ourselves in matters of good food, throw light on innovative catering, and demonstrate our knowhow with this little book.” Servair is the leading French and Italian airline catering and cleaning company and the third largest worldwide with more than 60 sites.
www.servair.fr
Vacuum training
Cuisine Solutions has partnered with Kendall College, in Chicago, to launch a new sous- vide training programme and dedicated kitchen on the college’s campus. The Cuisine Solutions’ education division,
the Culinary Research and Education Academy (CREA), will share its expertise with the college to create a sous-vide curriculum for culinary professionals seeking training and certification in the sous-vide process. Sous vide – French for ‘under vacuum’
– is the cooking technique in which food is vacuum sealed in a specially designed pouch and slow cooked in water at precision temperatures until it is cooked. Formal training in this specialisim is heavily regulated by health departments because its exacting food-safety demands must conform to Hazard Analysis Critical Control Points (HACCP) standards. “This is a major development, not only for
us, but for culinary students, professionals and the industry in general,” says Gerard Bertholon, chef and chief strategy officer of Cuisine Solutions. “The relationship between Cuisine Solutions and Kendall College will combine four decades of sous-vide know-how with one of the best culinary schools in the world. We can now offer our customers and culinary enthusiasts around the world access to cutting-edge sous-vide training online.”
www.cuisinesolutions.com
New-look BA lounge at Newark airport
British Airways passengers flying in and out of Newark can now experience a luxurious new lounge and new-look aircraft. The galleries-style lounge has been relocated
near to British Airways’ new home at gates B50-58 and offers panoramic views over the
airport.The new lounge provides seating for 177 customers, offering First guests private dining booths and Club World customers self-serve pre-flight dining. Work and Entertainment Zones offer computers and power outlets throughout the lounge, with TVs, a choice of newspapers, magazines and complimentary Wi-fi. Two Silver Bars stocked with fine wines and premium spirits, and a deli with coffee bars provide a choice of refreshments and savoury snacks. Elemis products are provided in the washrooms and showers. BA customers flying from Newark to London now travel in the first of 14 specially refurbished Boeing 767s with contemporary styling in the
cabins.The aircraft feature new carpets and curtains, as well as recessed ceilings with larger overhead lockers allowing extra luggage space and new lighting throughout.
www.ba.com
Servair serves up cultinary inspiration 10
www.onboardhospitality.com
Kendall College and Cuisine Solutions’ chefs compare notes
Newark with style
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