Etihad Airways has announced that selection of First Class Chefs are now working onboard flights that operate to important destinations such as Melbourne, Paris, Sydney and London. The chefs will be introduced to the rest of Etihad’s First Class routes by the beginning of 2012. The Abu Dhabi-based airline, has hired 110 international chefs, some of whom have worked in Michelin-starred restaurants, to cook 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 Take Flight
The chefs work from a stocked with prime cuts of meat, pantry, par-cooked substance, sauces, spices and freshly chopped vegetables along with specialized tools such as foamer and whisk. The chefs, who have a minimum of 6 years of professional experience in 5-star restaurants and hotels, can also create custom dishes to suit individual tastes.
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.
Etihad’s Chefs service is the boldest gesture towards rich travelers since its rival Emirates rolled out in-flight showers for its first-class cabins in 2008.
