WTCE / AIX Preview
Taste Challenge – not to be missed! Hamburg Messe, 9 – 11 April 2013
OnBoard Hospitality is pleased to repeat its highly successful Taste Challenge sessions each morning in the Taste of Travel Theatre at WTCE
Overseeing the action on Tuesday and Wednesday will be OBH’s Jeremy Clark who will be grilling our chefs and encouraging plenty of questions and participation from the audience. We’ve wrapped it up with a bit of fun
for your entertainment, but at the heart of this session are some tough travel catering challenges such as delivering great food within strict time constraints. There will be plenty of opportunities to sample the dishes. On Thursday we are featuring an interactive
session headed up by Nikos Loukas of InflightFeed and Stathis Kefallonitis of
branding.aero. They will present an experiential workshop that will change the way you think about airline meals and snacks. Don’t miss out on these entertaining
morning sessions before you start your working day. The OnBoard Hospitality team will be serving free coffee and croissants to the audience and you will also have the chance to win a dozen bottles of high quality wine delivered to your door, generously donated by Ratcliffe & Brown.
Tuesday April 9, 10-11.30
We are pleased to feature a double act by two of the industry’s leading chefs: Gerard Bertholon and Bhasker Raghav from Cuisine Solutions. In the limited time allowed we have invited our chefs to create a selection of high quality meals suited to Business class.
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www.onboardhospitality.com
Chef Gérard Bertholon, chief strategy officer at Cuisine Solutions A native of France, Chef Bertholon’s formal training
came at the hands of three-star Michelin chefs Alain Chapel and Louis Outhier, and two-star chef Jacques Chibois. Earlier in his career, Chef Bertholon helped reopen the luxury train line Venice-Simplon Orient Express in Paris, and went on to serve as executive chef for several of the finest establishments in the Washington DC area. He also served as executive chef of La Panetière, in Rye, NY, which received three stars in The New York Times under his leadership. In 1989, Chef Bertholon joined Cuisine
Solutions and over the last twenty three years he has combined his stringent culinary training with cutting edge technology, a focus that remains strong today. In 2010, Gérard was awarded the L’Ordre du Merite Agricole (National Order of Agricultural
Merit) by the French Minister of Agriculture. Two years later, in 2012, Bertholon was inducted into Maîtres Cuisiniers de France (the prestigious Master Chefs of France Association), one of the highest honours in the culinary world.
Executive Chef Bhasker Raghav, CEC, Cuisine Solutions A native of India, executive chef Bhasker Raghav specialises in international cuisine with a global
reputation in preparing authentic dishes from around the world. A graduate of the Institute of Hotel Management in New Delhi, Bhasker completed his training at the Taj Intercontinental Hotel in Bombay before opening the Taj Flight Kitchen after training in Zurich with Swissair. He has worked as the executive chef with
Sheraton Hotels in Saudi Arabia and as a corporate chef in Nigeria. In the US he worked
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