Tag: chefs

SWISS Launches New Service for Long Haul Business Class, Adds Taste of Switzerland

September 1, 2021 / WIL BALDWIN

For six months from today onwards, Swiss International Air Lines (SWISS) will be offering Business and First Class travellers on its long-haul services from Switzerland selected creations from top Swiss-based chefs who have participated in the airline’s ‘SWISS Taste of Switzerland’ inflight culinary programme over the past few years. The dishes, which are accompanied as usual by Swiss regional wines and speciality cheeses, reflect the broad variety of Switzerland’s cuisine. Of the 70 guest chefs drawn from all the country’s cantons who have been spotlighted on board since the award-winning programme began back in 2002, Silvia Manser, Silvio Germann, Jean-Marc Soldati, Mike Wehrle, Thomas Amstutz, Hans-Jörg and Anja Zingg, Franck Reynaud, Christian Kuchler, Lorenzo Albrici and Rolf Hiltl are currently featured aloft.

Veal tenderloin with black truffle sauce and blueberry slice with Appenzeller beer ice cream in First Class

SWISS First travellers can look forward to two dishes from Mike Wehrle of Bürgenstock Hotels & Resorts: a starter of marinated lobster with pecorino cheese and cauliflower panna cotta, followed by veal tenderloin with black truffle sauce. The choice of main courses further includes sautéed cod with seafood nage and potato and fennel brandade, the creation of Silvio Germann of IGNIV by Andreas Caminada in Bad Ragaz. The SWISS First menu is rounded off by a choice of two desserts which includes a blueberry slice with chocolate crumble and Appenzeller beer ice cream by Silvia Manser of Restaurant Truube in Gais.

First Class guests are further treated to a selection of speciality Swiss cheeses that include an Aletsch Grand Cru from Canton Valais and a Swiss Style 10, which is Switzerland’s homage to Britain’s Stilton cheese. The choice of Swiss wines on offer extends to a Chasselas Clos du Boux 2020 Grand Cru Epesses from Luc Massy of Canton Vaud and a Ligornetto 2018 DOC Ticino red from Luigi Zanini of Canton Ticino.

Beetroot tabbouleh with green pea guacamole and ‘Meat Love’ meatloaf in Business Class

For SWISS Business travellers, the choice of SWISS Taste of Switzerland starters newly extends to a vegetarian option: a beetroot tabbouleh with green pea guacamole from Zurich’s Hiltl vegetarian restaurant, which is offered alongside a Balik salmon sashimi with avocado, cucumber and wasabi vinaigrette by Christian Kuchler of the Taverne zum Schäfli in Wigoltingen. Business Class guests have a choice of main courses, too, which includes a ‘Meat Love’ meatloaf with morel sauce created by Anja and Hans-Jörg Zingg of the el paradiso Mountain Club in St. Moritz. The menu concludes with the sweet delight of a cheesecake with chocolate sponge and citrus fruits by Franck Reynaud of the Hostellerie du Pas de l’Ours in Crans-Montana.

The speciality cheeses on offer to SWISS Business guests include a Passo dello Spluga from the Splügen Alpine Dairy and a Fette Berta by Ueli Moser from the Seeland region. The choice of Swiss wines extends to a Château de Châtagneréaz 2019 Chasselas from Canton Vaud and a Syrah Classique AOC 2019 from the Domaine Jean-René Germanier in Canton Valais.

A new Business Class service concept for a more individual flight experience

SWISS now also offers its Business Class travellers a new and more individualized service concept on all long-haul flights. In addition to the traditional ‘restaurant’ service in which the meals are served one course at a time, guests can now take advantage of a new ‘casual dining’ option in which they receive their starter, main course and dessert together and at a time of their choosing. The new service options, which are introduced today, enable the guest to tailor their inflight experience even more closely to their specific wishes and needs.

In a further innovation, the additional service shortly before landing has been replaced by a new ‘SWISS Bistro’ concept. This consists of a new bistro menu inviting guests to choose from a range of hot items (such as a Swiss prime beef burger with coleslaw salad), cold items and snacks according to their individual tastes and hunger at any time after the main service until shortly prior to landing.

American Airlines Announces New Investments at DFW Airport

December 7, 2019 / WIL BALDWIN

Investments as airline expands global network from DFW, improves customer experience

FORT WORTH, Texas — American Airlines has announced plans to build a new, larger catering kitchen at Dallas Fort Worth International Airport (DFW). The new facility is part of American’s long-term growth strategy at its largest hub, and will allow the airline to better serve customers as it grows.

The investment reaffirms American’s commitment to grow and improve customer experience at DFW. In addition to the new kitchen, construction is also slated to begin ona a state-of-the-art aircraft parts distribution facility, which will help reduce maintenance delays by providing parts from DFW to American’s global network.

This year alone, American has expanded at DFW by adding 15 more gates and increasing the amount of flying to 900 daily departures. Additionally, the airline introduced a Flagship Lounge to serve premium customers travelling to international destinations. The growth is part of a larger strategy that will continue as American continues to invest in the operational efficiency and customer experience initiatives at DFW.

“DFW remains a great source of opportunity and growth for American,” said Cedric Rockamore, American’s Vice President of DFW of Hub Operations. “These investments will ensure we can continue to welcome the world to and through DFW for a very long time.”

Catering kitchen

American will build a new catering kitchen to support DFW’s current and future catering demands. The new facility will replace the existing catering kitchen, which was built in 1982 and is too small to support the airport’s growing operation. Construction on the new kitchen will begin in January 2020.

“In addition to more space, the new kitchen will provide updated equipment and efficiencies to improve our catering operation, which improves our reliability and provides a better experience for our customers,” Rockamore said.

The $100 million construction project will take about 18 months to complete and supports the first phase of development for DFW’s new Terminal F. This phase includes four new gates and customer areas located on the southeast corner of Terminal D and is scheduled to open in 2022.

The kitchen will continue to be staffed and operated by LSG Sky Chefs, the airport’s largest catering vendor.

Central Fulfillment Center and cargo mail facility

American plans to break ground in January 2020 on a new Central Fulfillment Center that will house aircraft parts for line maintenance support across our network. The 390,000-square-foot facility will enable the airline to fulfill request for parts up to 75% faster, minimizing potential maintenance delays. Locating this facility at DFW enhances our ability to distribute parts for overnight maintenance throughout the network.

This project will also include a facility for cargo mail, a key revenue stream and narrowbody product for American Airlines Cargo. The expanded space will allow the Cargo team to optimize fleet, network and market demands for transporting mail.

Terminal expansion

To support the demand for additional growth, DFW continues to develop new and optimize existing terminal spaces. These efforts include two new gates and customer areas at Terminal E, which American will utilize to support summer 2020 flying, and the continued development of Terminal F.

With the first phase of development for Terminal F underway, details of the additional phases will be developed as American and DFW continue to study infrastructure demands and customer needs.

Delta Shuttle to Depart from Airline’s First New LGA Concourse Beginning November 16, 2019

November 14, 2019 / WIL BALDWIN

Following the ceremonial opening of the first concourse to comprise Delta’s state-of-the-art terminal at LaGuardia Airport last month, all Delta Shuttle flights to Boston, Chicago, and Washington, D.C., will relocate to these new gates from Terminal C starting Nov. 16, 2019.

The spacious new concourse, which houses gates 92 through 98, features floor-to-ceiling views of Citi Field and Flushing Bay and dining options from favorite New York chefs and eateries.

“Our Shuttle customers are among the very first to experience Delta’s newest facility at LaGuardia, and we’re so excited for them to enjoy all of the amenities it has to offer,” said Ginny Elliott, V.P. — Delta’s LGA Operations. “Its modern design, spacious gate areas, and delicious dining offerings are sure to elevate the travel day for some of our most frequent fliers.”

Until the terminal’s centralized check-in lobby in the new headhouse opens (scheduled for early 2022), the new concourse will be accessible via a pedestrian walkway on the east side of Delta’s existing Terminal D. The security checkpoint in Terminal D is being expanded to support both concourses. Customers arriving into the new gates with checked bags will claim their bags in Terminal D baggage claim.

Volunteer wayfinders from Delta’s Peach Corps will be stationed at the airport throughout the week to assist customers.

The new concourse, a major milestone in Delta’s $4 billion redevelopment investment at LGA, opened on Oct. 29, to rave reviews and participation by Delta CEO Ed Bastian, New York Gov. Andrew Cuomo, Queens Borough President Melinda Katz, and representatives of the Port Authority of New York and New Jersey.

Shuttle customers will continue to have access to benefits including:

Check-in as close as 15 minutes prior to departure without bags or 30 minutes with checked bags
Boarding up to 5 minutes prior to departure
Consistent gates
Expedited security options via Clear and dedicated TSA PreCheck lanes
Complimentary onboard snacks and beverages

Weekday flights to Washington, D.C., operated by Delta Connection partner Republic Airline using E-170 and E-175 aircraft, will continue departing near the top of the hour beginning at 6 a.m. with 10 peak-day departures on the November schedule. Flights to Chicago, operated by Delta on mainline Boeing 717 aircraft, will continue to depart at 10 minutes past the hour beginning at 6:10 a.m. with 13 peak-day departures on the November schedule. And flights to Boston will continue departing near the top of the hour beginning at 6 a.m. with 17 peak-day departures on the November schedule. Boston flights are operated by a mix of Delta mainline B717 and A220 aircraft and Delta Connection partner Republic Airline using E-170 and E-175 aircraft.