Your food on an airplane!
Posted 09 May 2002 - 09:14 AM
I have always been curious as to the chef's level of involvement. I wonder if you just give BA the concept and recipe, or whether you discuss with them how the dish will be prepared and served in the air. They are not, of course, cooking the haddock over an open grill in the galley, and one recognises that terms such as "grilled" and "fried" on airline menus are essentially euphemisms.
I think it's a shrewd use of your "brand name", because if the dish goes badly, passengers will think of it as bad airplane food, not bad Shaun Hill food! Actually, I enjoyed it for the parsnips especially - not a vegetable BA would normally dare serve!
Posted 09 May 2002 - 09:35 AM
The real advantage for the airline is not PR for the likes of Corrigan or myself are not very well known but a chance to stimulate those who actually make the food to try harder within the possibilities of an aircraft flight.