|Johnnie Boer and Thérèse Boer|
Tuesday, July 21, 2015
A unique wine-tasting event took place Sunday on board KLM Royal Dutch Airlines flight 605 from Amsterdam to San Francisco featuring two of the country’s well know culinary figures.
Led by viticulturist Thérèse Boer, passengers traveling in World Business Class tasted three white and three red wines. The two wines that topped the list will be served in World Business Class the fall.
This marks the first time in KLM’s history that a wine-tasting event was held on board an intercontinental flight. World Business Class passengers, journalists and KLM’s wine panel tasted six wines during the ‘blind’ test. The two favorites, which will be served on board in the fall are The Holy Snail Sauvignon Blanc 2014 from France and the Casa Silva Cool Coast Pinot Noir 2013 from Chile.
It's well known in the airline industry that passengers experience tastes and aromas differently during flight due to factors including cabin pressure and humidity. Thus, wines with a high tannin content taste less pleasant at a high altitude and therefore don’t feature in KLM’s wine selection.
Jonnie Boer KLM’s celebrity chef consultant joined the flight to San Francisco. Until October 26, 2015, KLM will be serving meals by Boer the three-star Dutch chef in World Business Class on flights departing from Amsterdam.
KLM not only serves meals: from this month, KLM has been giving away the ‘Kiss of Thérèse’, a Ken Forrester and Old Vine Reserve Chenin Blanc 2014 full-bodied wine selected by Thérèse. The ‘Kiss of Thérèse’ and all other KLM World Business Class wines can be ordered via the KLM website.
Tuesday, July 14, 2015
Toshitaka Wantanabe, ANA Senior Vice President presenting a model of an ANA 787 to
David Whyte, General Manger of Flying Food Servair SEA
Flying Food Servair received word of the honor in May. Representing ANA at the awards ceremony were: Toshitaka Wantanabe, ANA Senior Vice President; Gary Weiss, Vice President and General Manager, SEA; Masaki Yamada, ANA Senior Manager, Auditor; Soichiro Sano, ANA Station Manager; Youngwon Kim, ANA Catering Officer SEA.
“This award is about the dedication and hard work of the employees and managers here at SEA,” noted SEA General Manager David Whyte.
Added Nicolas Rondeau, Flying Food Group Executive Vice President of Airline Sales, “We are honored to have earned this global mark of excellence from our valued customer ANA.”
In April 2015, ANA selected Flying Food Servair JFK to cater its existing route between New York City and Tokyo Narita Airport, effective September 1. In addition to SEA, ANA is currently a Flying Food Servair customer at ORD and SFO, supplying ANA at SJC via remote catering from SFO. ANA has been a Flying Food Servair customer since 2006.
Tuesday, July 7, 2015
“Thai Catering maintained food quality and safety standards and showed excellence in meal production and delivery to ANA and is considered the most efficient customer airline,” said a release from Thai Airways.
ANA Executive Vice President of Product and Service Strategy Toshitaka Watanabe, recently presented the award at the Thai Catering Department, Suvarnabhumi Airport.