The highly popular Taste of Travel Theatre wooed visitors at the opening day of this year’s World Travel Catering & Onboard Services Expo in Hamburg with top chef Gerard Bertholon displaying his culinary skills along with wine connoisseur Duncan Brown of Concha y Toro offering advice on serving the proper form of wines within the cabin.
The Taste of Travel Theatre opened with Gerard Bertholon, Chief Strategy Officer and Bhasker Raghav, Business Development Manager from Cuisine Solutions, presenting three delicious dishes, two of which might be currently being served by airlines. Modern culinary methods deliver quality food by enhancing flavour through cooking processes akin to sous-vide, which was explained in greater detail during Gerard Bertholon’s preparation of “Amazon Cod” and “72 hours Short Rib”.
For over five years, the Brazilian government was supporting sustainable fish farms within the Amazonian Forest to encourage and retain indigenous culture through economic investment. This actual fish has chunky flesh, which when cooked within the sous-vide method, concentrates delicious flavours. After refrigeration, the fish is ready and seasoned, placed and vacuum sealed in a pouch after which cooked in an exact and coffee-temperature water bath. United is currently serving “Amazon Cod” to its first and business class passengers.
“72 hours Short Rib” would be served in the course of the next six months to first and business class passengers on Hawaiian Airlines. Using a similar sous-vide process, the beef is cooked for 72 hours ensuring perfect consistency both inside and outside, that’s both safer and tastier for passengers.
The stage was then handed over to Duncan Brown of Concha y Toro, partners to Ratcliffe & Brown, who explained find out how to get the proper from wines in a pressurised cabin, where a passenger’s sense of smell and taste are plagued by loads of factors including altitude, dehydration and ambient noise. As mild and gentle flavours lose out, Andrew described how grapes grown in a hot climate akin to Chile can step on top of things, with visitors then tasting numerous Chilean wines to illustrate the manner and selection of grape available.
“There isn’t any doubt that flying within the air impacts negatively on our perception of flavour with as much as a 30 percent loss. With regards to wine, airlines should select the wines that best catch up on this specific lack of flavour within the air. Wines with stronger flavours, ripe fruits and balancing acidity are the most well liked styles to serve in a cabin environment,” said Duncan Brown.