Etihad Airways' first class chefs take flight

MANILA, Philippines - Qualified first class chefs are now officially on board Etihad Airways flights to Sydney, Melbourne, London and Paris, and will be introduced progressively to the airline’s other first class destinations by early 2012.

The airline has hired approximately 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 the airline’s lounges and inflight service.

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 personalize dishes in the same way chefs in a restaurant kitchen do. 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 airline’s 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 four to six proteins (large, 160-gram portions of beef, chicken, lamb and seafood), four sauces and four 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 six tasting servings, all with a distinctive Arabic flavor.

The a la carte menu will maintain a similar formatting, featuring appetizers, mains and desserts, although the dishes can now be adapted with the help of the chef.

Lee Shave, Etihad Airways’ vice resident 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.”