in Universal City, California and also in New Orleans as the Sheraton’s managing and banquet chef. Chef Raghav worked ‘down under’ at the
Park Royal Hotel in Sydney before making the final move back to the States. He joined Caterair International in Los Angeles in the early 90’s as their executive sous chef and in 1997 joined Continental Airlines Food Service Division as their executive chef in Los Angeles where he and his family now live. Chef Raghav is a certified executive chef
with the American Culinary Federation and a member of the Continental Congress of Chefs and Les Toques Blanches.
Wednesday April 10, 10 – 11.30
Lifting the lid on innovation in Economy long haul dining, Carl Jones, product development manager for Alpha LSG will give a hands- on insight into the process of creating two delicious main course dishes, one using chicken and the other a vegetarian meal in a limited amount of time.
Carl Jones, product development manager for Alpha LSG Carl knew from a very young age that he wanted to
cook. He went to catering college straight from school. Carl, who lives near his base at Heathrow, learned his trade in the hotel industry in places such as Dubai and South Africa and even some time on the cruise ships. He joined the airline industry 15 years ago. “It was a long learning curve but the basics are quite similar to banquet catering “ he says. “I need to create meals for lots of people, cook them and then fast-chill them so they can be prepared onboard a flight.” Working within the constraints of a cabin
crew’s equipment, galley space and aircraft interiors makes the job a real challenge. Currently Carl is working with celebrity chef
James Martin to create new menus for 2.8m Thomas Cook flight meals this summer. Married with two children, Carl enjoys golf, cycling & supports Manchester United.
Thursday April 11, 10-11.30
Nikos Loukas of InflightFeed and Stathis Kefallonitis,
branding.aero present: “Taste the difference: brands unwrapped - come fly the friendly skies, where you will taste and rate inflight meal options.” An experiential workshop that will change
the way you think about airline meals and snacks. Discussion on how food & drink choices
differentiate service experience and highlight airline and food brands. Full audience participation required!
Nikos Loukas Nikos is the founder of InflightFeed, a website dedicated to buy on board and premium dining options
for passengers. He has worked in the airline industry for over eight years, in various inflight department roles for low cost and legacy airlines. Nikos now consults with airline catering
companies providing training on inflight products as well as inflight technology and sales support to airline customers. He is a regular contributor for the Airline
Passenger Experience Association blog and magazines, The Daily Meal in New York and
Airlinetrends.com
Stathis Kefallonitis, Ph.D. Stathis is founder and president of
branding.aero, He founded
branding.aero, LLC, an aviation branding
consultancy, as a means to provide a holistic approach to the industry’s branding needs. He also serves as a professor of marketing at the School of Business, State University of New York at Oswego, USA.
Win a crate of wine! Ratcliffe and Brown, a well-established supplier of wines and Champagnes to the industry, is kindly donating two mixed cases of top quality wine and Champagne as prizes for attendees of the Taste Challenge. Just turn up at the Taste Challenge each
morning, give us your Business Card and enjoy the Show and you may be the lucky winner of this fabulous prize to be delivered to your door!.
Above left: Jeremy gives a helping hand during the 2012 Taste Challenge; above right: colourful sauces from the Cuisine Solutions range
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