Friday, February 27, 2015

All aboard for currywurst on airberlin

The cabin service industry will be descending on Hamburg in April, and before visitors to AIX/WTCE leave, they could round out their experience by indulging in some currywurst.
Currywurst service with a
smile on airberlin

The dish may have its flavor roots in the German capital of Berlin (and before that who knows), but it can be found everywhere in Hamburg. It is mentioned often as an important part of airberlin`s in-flight catering and will be an ambassador of German cuisine for visitors of the International Travel Show (ITB).

"As usual in the spring, the world is coming to Berlin. Tourism professionals from every continent use the ITB to network. It`s the perfect opportunity for us to position airberlin as the German airline with the most attentive service," said Götz Ahmelmann, Chief Commercial Officer at airberlin in todays’ currywurst announcement. "Our currywurst is as popular as ever. Last year, we sold over 150,000 portions of the bestseller on board - and this trend is increasing."
The author's more humble currywurst
ordered near the Port of Hamburg

During the ITB, airberlin will be serving complimentary currywurst from Sylt-based Sansibar. From 10:00 every day from March 3-6, currywurst will be served on board. Over these four days, airberlin expects to serve 20,000 portions. In addition to being flavorful, it is no doubt pungent, therefore and unusual choice for an aircraft cabin.

The airline has been selling currywurst on almost all of its medium-haul flights since 2007. airberlin passengers can also pre-order currywurst on long-haul flights in Economy Class. A large selection of gourmet Sansibar meals can be ordered in advance at

-- Rick Lundstrom

Tuesday, February 17, 2015

Servair fosters creativity at African catering units

The Master Class in Abidjan with Chefs Michel Quissac and Michel Roth

Last year at this time, Servair was noting the silver anniversary of its first airline catering unit in Africa, in Libreville, Gabon. 

This week, the caterer organized a master class in Abidjan, for chefs at its African catering units “to foster creativity and collaboration within its network on the continent.”

On February 11, chefs from Servair’s African catering units took a special master class led by Michel Roth - former chef at the Ritz and Servair’s ever-present Corporate Chef Michel Quissac. 

”By providing this opportunity to exchange ideas and share experience with fusion cuisine combining French tradition with local African ingredients and recipes, our objective is to have innovative offers for customers in both our airline and airport catering activities, as they are growing rapidly at several African stopovers,” said Denis Hasdenteufel, Executive Vice-President, Europe, Africa and the Middle East with Servair.

The aim Servair’s session was to inspire the chefs to find new ways of nurturing and channeling their creativity. Its objective was clear: boost their imagination to encourage menu enhancement and expansion, which in the end benefits customers. The chefs also received instruction on best practices and recipes using local products. 

Since 1989, Servair’s presence in Africa has grown to 21 units employing 3,250 people.