Event review
THEY SAID IT...
WTCE was definitely vibrant and busy. It was bustling with professionals from all walks of the inflight service industry. Many new food and product innovators were among the visitors and exhibitors during this show. Definitely a dynamic and inspirational show for 2013. Looking forward to next year.
Laith Biltaji, business development director Middle East and Africa, deSter BVBA
The show was great and reminded me of one from the good old days.
Dilip Nijhawan, ceo Emirates Catering
Hamburg was really dynamic and very upbeat, despite the turbulence that continues to beset the industry. It was a real testament to the charisma and optimism that abounds in the sector. Lionel Wilson, ceo Alpha Group
The growth of this airline industry trade show over the years has paid off in airline attendees. More airlines, more decision-makers and even more appointments ahead of time ensure quality meetings. “The plan ahead meeting times seem to have caught on for WTCE, which is great. By setting meetings we can prepare for clients and be sure we cover what is most relevant for them. This was a banner year. Money and time well spent. You can't ask for more than that! Anita Gittelson, evp Wessco
Pictured above clockwise: Monty's Bakehouse display their goodies; the Tusky sisters from Gut Springenheide; the Meiko team; Scholas' 3D card puzzles (also below); and the Alpha team
and travel industry, which will help enhance their Gate Gourmet range. Felipe Hasselman, president of Cuisine Solutions, said, “This partnership marks a significant step in the expanded use of high-quality sous-vide products. Sous-vide products are increasingly recognised by our customers as an excellent solution for providing premium cabin meals with superb textures and flavours consistently across their
networks." Servair faced plenty of challenges, such as having to trace back the meat in all its lasagnas in just four days during the recent horsemeat scare and constantly training and retraining staff in Africa on the importance of constant cleaniness when dealing with food.
Servair’s Michael Ennesser who was attending his first WTCE as ceo and md said: “Chefs are the soul of our business. The chefs in our Studio Culinaire are fortunate to be able to spend six months with Michel Roth,
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world-renowned chef from the Ritz in Paris, and the ambassador of French cuisine on Air France’s flights out of Paris. Servair’s culinary identity is a very important element in our company’s image.
We even bring all our African chefs to Paris to learn their culinary skills. Michel Roth is a man of process who insists that all our kitchens worldwide
work to an equally high standard.” Linstol’s Ole Bek demonstrated the company’s new NCB250 range of headphones which have built-in noise cancellation that takes out up to 95% of cabin noise. Headphones can be customised for Business and First class and the new models have stylish designs made out of non-scratch aluminium, steel headband and oil- based extensions with rechargeable
batteries that last up to 40 hours. Sola has designed a new range of colourful aluminium oven trays that will help catering kitchens return the right tray to the correct airline every time. Hans Engels said: “Colour-coding
can help avoid loss and save costs.” Iacubucci has launched a superlight airline food and beverage trolley
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