Charter company Acropolis Aviation recently sent its cabin crew to Ireland’s award-winning cookery school, Tannery, for two days of intensive training on plate and platter presentation, food pairing, oven management and seasonal menu ideas. The school is run by Paul Flynn, a television chef, food writer for the Irish Times and an author of best-selling cookery books.
“High quality inflight cuisine is important to clients who fly on our ACJ319,” said Rebecca Phillips, head of cabin crew at Acropolis Aviation. “We receive positive feedback on our high standard of inflight dining, but we’re always looking to improve. Our cabin crew are serious foodies and all relished the cookery school experience and opportunity to take our skills up another level. Our clients will enjoy the presentation and menu ideas we learned from the fabulous Paul Flynn at the Tannery.”
Some of the recipes the crew prepared, which can be enjoyed on Acropolis flights, include buttered tomatoes with honey and rosemary; beetroot, walnut and goat’s cheese salad; and poached pear and plum crumble. The company regularly provides Halal, Kosher and Hindu menus and has experience handling specific and unusual dietary requests.
November 1, 2016
