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Chief-cooks will serve the first class airline passengers.

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Travel Articles >> Avia Travel Travel Articles >> Gourmet

The first class passengers can say "bye-bye" to bad food. To attract the passengers the airlines have invented a "new" method, actually returning to the "forgotten" - to invite the best chief-cooks.

The travelers flying to South America or Japan in the United Airlines planes can arrange a small feast for themselves if they order the wonderful shrimp sautee. a crispy rib with Thai barbecue sauce and a sour-sweet cucumber snack by the famous Charlie Trotter. Are you flying to Europe with American Airlines? Taste the shrimps with rosemary and garlic sauce and the lemon rice with artichokes garnish. "Everything has changed. The restaurant guests are more fastidious, and the airline passengers became also experts in food. We should not ignore their wishes".

Michelle Bernstein, the famous Miami chef will cook for the Delta airline passengers. He will offer the roasted chicken breast with feta and the garnishes of the European cuisine - polenta and ratatouille. "Moreover, the cocktail creation process by the chef before the eyes of the passengers is not only a pleasant show - but also a leisure and distraction during the flight".

Because of the financial pressure that experience all the airlines, the food quality onboard has suffered a significant decrease. The competition in this business branch is quite high and the airlines search for various means of differentiation from the rivals.

Though, there are moments that even the best cook cannot control. If the dish is perfect and tasty in the restaurant, that does not mean that at the altitude of several kilometers it will behave itself in the same way. The excessive pressure and other special conditions inside the plane can seriously change it's taste and make it for example dry.

The US Airways and Northwest airlines have decided to reject the trend. They have simply announced the improvement of the food quality that is already included in the ticket. "We think that the passengers do not really worry about the person that cooks food for them. They simply want the food to be tasty". "The passenger chooses the airline considering the cost of the flight, schedule comfort and discounts for the flights frequency. As you could see, food is not the criteria list",- tells a representative of one of the companies.

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Article Submitted On: April 26, 2008