Friday, September 6, 2013
Chef in Grapevine creates in-flight menu for American Airlines
The new menu doesn't apply to those sitting in coach.
GRAPEVINE American Airlines announced this week a new line of chef-driven in-flight meals for first and business class patrons on domestic flights. Designed by Stefano Secchi, chef de cuisine of Ferrari’s Italian Villa Chop House in Grapevine, the menu includes four pasta dishes, which, according to American Airlines, were "inspired by recipes that have been in the Secchi family for more than 100 years."
The new dishes include sachetti with alfredo and sundried tomato coulis, and creste de galli beef bolognaise. Fan-cy!
Secchi is known as the youngest chef to cook at the James Beard House in New York, according to a press release. He was also honored as a Dallas Morning News Rising Star Chef in 2006.
This is not the first time that the airline has paired with a consulting chef for in-flight menus. But airline food isn't necessarily known for its inventiveness:
"Food tastes differently in-flight than when consumed on the ground. At 35,000 feet the sense of smell is dulled, making subtle flavors nearly impossible to detect," said Yeni Gonzalez, PR representative at Weber Shandwick on behalf of AA. "In addition, the chefs consider space constraints and the ability to heat food in-flight as they design their menus."
We have to wonder: If you can't technically smell and taste great food during a flight, what's the point?
Gonzalez said that all of this is taken into account by consulting chefs in the airline's "ongoing investment in the onboard travel experience."
No word if the rest of us in coach can get a bag of pretzels.