The most robust inflight culinary team in the skies
Qualified First Class Chefs are now officially onboard Etihad Airways flights to London, Sydney, Melbourne and Paris, and will be progressively introduced across all other first class destinations by early 2012.
Etihad Airways airline has hired nearly 110 chefs since announcing in May it would introduce fully-qualified and classically-trained international chefs dedicated to food service excellence in its Diamond First Class cabins. First Class Chefs will also contribute to menu development for both lounges and flights.
Etihad’s First Class Chefs are qualified professionals, trained under reputable culinary institutions and/or apprenticeships. Etihad Airways requires a minimum of 6 years of professional experience in 5-star restaurants and hotels, though the majority of the chefs have at least 10 years experience. Several come from
Michelin-starred restaurant.
Etihad Airways’ First Class Chefs are provided with a pantry stocked with prime cuts of meat, sauces, par-cooked items, spices and freshly chopped vegetables. The pantry allows them to prepare for service and personalise dishes in the same way as chefs in a restaurant kitchen. Tools not typically seen on an aircraft, such as a whisk and foamer are also at their disposal.
The launch is marked by a complete redesign of the first class menu, now called The Mezoon Grille.
An entirely new Mezoon Grille menu will offer First class guests an unparalleled variety of choice in inflight dining. Guests may select from a menu of 4-6 proteins (large, 160-gram portions of beef, chicken, lamb and seafood), 4 sauces and 4 side options, all prepared to order. Guests are guaranteed their first choice of protein and Etihad Airways’ chefs can also create custom sides and sauces to suit individual tastes.
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