The ever popular Taste of Travel Theatre has pulled in the crowds on the first two days at this year's World Travel Catering & Onboard Services Expo in Hamburg. An exciting programme of debates, cooking demonstrations and challenges have engaged and entertained visitors with samples of quality food as well as discussing important issues within the industry.
The Taste of Travel Theatre kicked off on the opening day with "What's on the Menu in 2030?". Moderated by Jeremy Clark from Onboard Hospitality, Marielle Bordewijk from Food loves Packaging talked about how to create innovative food concepts and taking them from the drawing board to the shelf.
A packed Taste of Travel Theatre
In the afternoon, Axel Henkel, Executive Chef at Sansibar, provided visitors with a demonstration in culinary haute cuisine featuring four delicious dishes, including airberlin's signature dish of "Currywurst" which has been the most popular during the last five years. The other dishes were "Cold Avocado Soup with Edamame Beans", "Teriyaki Salmon" and "Beef Fillet Strips on Beetroot Carpaccio." Wherever possible, Sansibar sources fresh food of regional origin; however 80 percent of the beef fillet cooked for onboard recipes still originates from the USA.
airberlin offers a global route network and in 2006, it launched a strategic catering partnership with Sansibar and Frankenberg which, to date, has delivered onboard sales of millions of meals.
"The partnership between airberlin, Frankenberg and Sansibar is a perfect fit as our collective mission is to deliver outstanding onboard food for passengers. Customer expectations are heightened when they see Sansibar's brand associated with our onboard services as their reputation is synonymous with innovation, style and quality from start to finish. As hosts, we believe in giving our passengers the best of the best when it comes to the food we serve," said Thomas Ney, Senior Vice President Guest Experience at airberlin.
The collaboration between the three companies echoes the theme which was presented in the morning's plenary session of the Passenger Experience Conference on 7 April. Devin Liddell, Principal Brand Strategist at Teague, suggested that airlines should collaborate to provide a unique and different service offering to make onboard service even more memorable.
Following last year's success, WTCE invited back Willie Pike from Masterchef and a member of the DHL Food Innovation Council to wow the crowd with some lively demonstrations of his culinary skills. Some highlights included; quail stuffed with black pudding, a lemon mousse with a meringue swan topped with honeycomb, a selection of petits fours and an edible tree made with stretched sugar complete with flowers and birds.
Tomorrow's highlights at The Taste of Travel Theatre will include a presentation by Nikos Loukas and Stathis Kefallonitis of Inflight Feed and will conclude with a trolley challenge.