Ahead of the World Travel Catering & Onboard Services Expo in Hamburg next month (8-10 April), the organisers (Reed Exhibitions) have released details of a few of the chefs who will be cooking up a storm at the event. The Taste of Travel Theatre in the expo is traditionally a great place to see airline chefs demonstrating their expertise.
The theatre will open with a session entitled ‘What’s on the Menu in 2030?’ hosted by Ariane van Mancius and Marielle Bordewijk from Food loves Packaging. The speakers will examine the creative process behind innovative food concepts. Tastings galore will then be available in Axel Henkel’s session – ‘Innovation in Dining Onboard – Inspiration from a Beach Restaurant’ – before Andy Campen from Service by Design and Tina Andreasson from MV Food & Services debate ‘Well-being in the Air’.
Day two’s programme will culminate with a culinary demonstration from Willie Pike, Masterchef and member of the DHL Food Innovation Council. Before then, ‘Winning Lifestyles around the Globe’ and ‘New Concepts in Rail Catering’ will be the focus of the schedule. The former session will be led by travel writer Mary Gostelow from girlahead.com and former editor of Hospitality Industry International, who will reveal the latest trends in luxury travel from across the globe. Meanwhile the latter will be presented by Simon and Vincent Ferniot from Boco Paris of ‘meal-in-a-jar’ fame.
The final day will begin with an interactive session on branded foods hosted by Nikos Loukas and Stathis Kefallonitis from Inflight Feed entitled ‘Catering in Action’. The theatre’s programme will close with the Trolley Challenge, run by Zodiac Aerospace and Jeremy Clark from JC Consulting and OnBoard Hospitality Magazine. Ostensibly a bit of fun, Clark will invite the audience to test their onboard catering skills, with the opportunity to win a gourmet Irish chocolate prize courtesy of Lily O’Briens. The session is fundamentally focused at overcoming some tough challenges; such as meeting the increasing demand for special meals.
