Etihad Airways, the national airline of the United Arab Emirates, now employs qualified First Class Chefs officially onboard flights to London, Sydney, Melbourne and Paris, and will they will also be progressively introduced across all other first class destinations during 2012.
The airline has hired nearly 110 chefs since announcing in May it would introduce fully-qualified and classically-trained international chefs dedicated to food service excellence in its Diamond First Class cabins. First Class Chefs will also contribute to menu development for both lounges and flights.
Etihad Airways’ First Class Chefs are provided with a pantry stocked with prime cuts of meat, sauces, par-cooked items, spices and freshly chopped vegetables. The pantry allows them to prepare for service and personalise dishes in the same way as chefs in a restaurant kitchen. Tools not typically seen on an aircraft, such as a whisk and foamer are also at their disposal.
The launch is marked by a complete redesign of the first class menu, now called The Mezoon Grille.
An entirely new Mezoon Grille menu will offer First class guests an unparalleled variety of choice in inflight dining. Guests may select from a menu of 4-6 proteins (large, 160-gram portions of beef, chicken, lamb and seafood), 4 sauces and 4 side options, all prepared to order. Guests are guaranteed their first choice of protein and Etihad Airways’ chefs can also create custom sides and sauces to suit individual tastes.
On applicable day flights, Etihad Airways will also be replacing its previous Degustation Menu with a “Taste of Arabia” menu, which is similarly formatted with a menu of 6 tasting servings, though all will now have a distinctive Arabic flavour.
The A La Carte menu will maintain a similar formatting, featuring appetisers, mains and desserts, although the dishes can now be adapted with the help of the chef.
Lee Shave, Etihad Airways’ Vice President Guest Experience, said: “By introducing First Class Chefs and refocusing our unique Food and Beverage Managers in business class, Etihad Airways has created the most robust inflight culinary team in the skies. We have consistently elevated our inflight dining experience by putting culinary experts in airline roles as opposed to airline experts in culinary roles. In this way, our innovative team is challenging industry standards and finding new ways to bring a fine dining restaurant experience to our guests, both on ground and in air.”
Etihad Airways currently operates daily flights to and from Abu Dhabi via Karachi, Lahore and Islamabad so Pakistani travelers can easily take advantage of this added facility to make their long-haul trips more comfortable in total luxury.
The airline has hired nearly 110 chefs since announcing in May it would introduce fully-qualified and classically-trained international chefs dedicated to food service excellence in its Diamond First Class cabins. First Class Chefs will also contribute to menu development for both lounges and flights.
Etihad Airways’ First Class Chefs are provided with a pantry stocked with prime cuts of meat, sauces, par-cooked items, spices and freshly chopped vegetables. The pantry allows them to prepare for service and personalise dishes in the same way as chefs in a restaurant kitchen. Tools not typically seen on an aircraft, such as a whisk and foamer are also at their disposal.
The launch is marked by a complete redesign of the first class menu, now called The Mezoon Grille.
An entirely new Mezoon Grille menu will offer First class guests an unparalleled variety of choice in inflight dining. Guests may select from a menu of 4-6 proteins (large, 160-gram portions of beef, chicken, lamb and seafood), 4 sauces and 4 side options, all prepared to order. Guests are guaranteed their first choice of protein and Etihad Airways’ chefs can also create custom sides and sauces to suit individual tastes.
On applicable day flights, Etihad Airways will also be replacing its previous Degustation Menu with a “Taste of Arabia” menu, which is similarly formatted with a menu of 6 tasting servings, though all will now have a distinctive Arabic flavour.
The A La Carte menu will maintain a similar formatting, featuring appetisers, mains and desserts, although the dishes can now be adapted with the help of the chef.
Lee Shave, Etihad Airways’ Vice President Guest Experience, said: “By introducing First Class Chefs and refocusing our unique Food and Beverage Managers in business class, Etihad Airways has created the most robust inflight culinary team in the skies. We have consistently elevated our inflight dining experience by putting culinary experts in airline roles as opposed to airline experts in culinary roles. In this way, our innovative team is challenging industry standards and finding new ways to bring a fine dining restaurant experience to our guests, both on ground and in air.”
Etihad Airways currently operates daily flights to and from Abu Dhabi via Karachi, Lahore and Islamabad so Pakistani travelers can easily take advantage of this added facility to make their long-haul trips more comfortable in total luxury.
