Industry Update
CRUISE CATERING
Seabourn announces chef line-up
Cruise line Seabourn has announced a line-up of highly-acclaimed chefs and an award-winning winemaker for 'Seabourn Conversations', its enrichment programme. The culinary luminaries will provide skilled cooking demonstrations and wine tasting parties for guests. And the programme also gives the opportunity for guest speakers to share meals, unique adventures ashore and casual chats with the other guests throughout the voyage.
The programme of culinary talents includes: Lars Kronmark, executive instructor at the Culinary Institute of America, Greystone; Jeremy Bloor, executive chef at OXO Tower Restaurant, London; Gary Eberle, winemaker, Eberle Winery, California; Kaushik Chowdhury, executive pastry chef at the Fairmont Dubai; and Marisol Simon, destination chef and writer.
seabourn.co.uk
ON THE GROUND
Chicago Midway menus better for you
Chicago’s Midway International Airport is now offering fliers more healthy and nutritious options, with the debut of revamped, officially certified menus. Mac One Midway, the airport’s premier restaurant group has earned certification for 10 of its restaurants from F.I.T. City/Chicago, a restaurant-focused public health initiative. Restaurants seeking certification must have two healthy menu choices other than salad, whose primary ingredients are fresh fruits and vegetables; two items that primarily feature whole grains; and use plant-based cooking oils in place of unhealthy oils and artificial trans fats.
The restaurants at Midway with revamped menus include Harry Caray's, Manny's Deli, Tuscany, Let Them Eat Cake, Taylor Street Market and Oak Street Beach Café.
maconemidway.com
ON THE GROUND
Finavia to revamp Helsinki Airport
Finavia is preparing a major modification of Helsinki Airport’s commercial activities, concentrating on commercial facilities. The project aims to redesign units and create a more vibrant and attractive environment for travellers in a bid to increase both sales and revenue by 50 per cent within three years.
The development project was initiated at the end of 2012 and is expected to be completed in 2015. All space will be reviewed to identify commercial use. The space of 11,200 square metres will be increased to up to 13,000, with more space allocated to the duty-free stores. Improved merchandise mix and additional brand offerings in the premium and luxury segments aim to meet the expectations of growing passenger volumes to and from Asia and Russia. Local specialities will be given more focus.
finavia.fi
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sales@delyse.com www.delyse.com 06/08/2013 09:21:20
Lovee Food
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