Boeing CEO Dave Calhoun will step down by the end of the year, Boeing said Monday. In addition, Stan Deal, chief of the company's commercial airplane division, will retire immediately, while board chair Larry Kellner will not run for reelection.
05.03.2024 - 13:57 / afar.com / Airlines
In-flight drinking and dining are in the midst of a massive rebirth following the pause in food and beverage services during the pandemic. From Air France linking up with renowned chefs to curate its premium meals, to Delta’s new food and wine options across its cabin categories, and Hawaiian Airlines’ island-inspired in-flight meals, carriers are finding new and innovative ways to tantalize our taste buds, which isn’t always easy to do at altitude.
“We cannot serve [seafood] that’s raw. So, how do you serve a raw oyster without serving a raw oyster? This is actually a slow-poached oyster, 165 degrees for about 30 or 40 minutes and then I do an escabeche style on them,” explains chef Molly Brandt of in-flight catering service Gategroup. In December, Gategroup, the largest airline caterer in the world, hosted a tasting at the company’s Seattle food preparation center. Brandt, who showcased dishes that included the aforementioned oyster shooter, a beautifully rich chanterelle mousse, a butternut-rutabaga okonomiyaki, and (my personal favorite) a teriyaki chicken loaf, was brought on board to present new and exciting recipes to airline clients that are looking to differentiate themselves from the competition—especially in an increasingly heated race to court and impress premium customers.
As airlines bring back their meal programs, snack options (both complimentary and paid), and drink menus en masse, the return of such offerings has been met with mixed reviews. For some (usually seated toward the front of the plane where most of the culinary innovations take place), it can be an exciting and rewarding part of the flying experience, while for others (often those in cattle class), it’s a reminder of just how disappointing airplane food continues to be.
But in 2024, the aim is to continually up the ante, regardless of where you are sitting, says Jens Kuhlen, president of Gategroup North America, which works with airlines that include Delta Air Lines, Virgin Atlantic, Air France, and Air Canada. The goal is to be “innovative” in terms of designing in-flight meals and to present “what is hopefully not a boring meal when you are up in the air, regardless of which class you’re in.” Kuhlen notes that, in addition to culinary innovations, airline catering services like Gategroup are also striving to reduce their environmental impact by presenting more sustainable packaging, dishware, cups, and cutlery.
Despite a stereotypical disappointment that has plagued airplane food for years, most frequent travelers (ourselves included) have had at least a few great (memorable even) meals, snack items, or beverages at cruising altitude. Here are some of the in-flight food and drinks that have impressed AFAR editors and
Boeing CEO Dave Calhoun will step down by the end of the year, Boeing said Monday. In addition, Stan Deal, chief of the company's commercial airplane division, will retire immediately, while board chair Larry Kellner will not run for reelection.
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