PRN: Taste of Travel Theatre Cooks up a Culinary Challenge

This theory will be put to the test this month, when World Travel Catering and Onboard Services Expo throws down the gauntlet to an impressive array of world-class chefs to cook for an audience in its new Taste of Travel Theatre.

Persone Victoria Bailey at CMS Strategic, Clifton Lyles, Jeremy Clark
Luoghi Germania, Amburgo, Morava
Argomenti ristorazione, internet

07/mar/2012 09.00.27 PR Newswire Turismo Contatta l'autore

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Taste of Travel Theatre Cooks up a Culinary Challenge

 
[07-March-2012]
 

HAMBURG, Germany, March 7, 2012 /PRNewswire/ --

Crafting delectable dishes in challenging conditions should come as second nature to any professional chef worth their salt. This theory will be put to the test this month, when World Travel Catering and Onboard Services Expo throws down the gauntlet to an impressive array of world-class chefs to cook for an audience in its new Taste of Travel Theatre.

Held during the first two days of the exhibition at the Hamburg Messe, the Theatre will feature stirring presentations from a wide range of international travel catering experts, providing the perfect opportunity to test and taste the industry's latest trends.

Kicking off proceedings, the Premium Taste Challenge, at 10.30am on Tuesday 27 and Wednesday 28 March, will witness top travel operator chefs tasked with devising two main meals and a dessert for premier passengers - all in under 45 minutes. Supplied with only eight ingredients, plus one mystery item, the chefs must use their imagination and culinary expertise to incorporate all of the products into three tasty dishes. Wednesday's chef will be one of Etihad Airway's top chefs. Overseeing the action will be eminent airline catering consultant, Jeremy Clark, as well as Onboard Hospitality Magazine's Publisher and Editor who will be giving the chef a grilling and encouraging plenty of audience participation.

On Tuesday's menu, Clifton Lyles - Executive Development Chef at LSG Sky Chefs - will be demonstrating how travel caterers can enhance passenger experience by sourcing locally and using more regionally based ingredients. A champion of the 'Farm to Table' movement, Chef Lyles will explore the culinary opportunities that this trend offers local suppliers and travel operators, encompassing both individualisation and mobility. The audience will be invited to get involved with tastings and product identification.

Siggi Hall, renowned Chef of the NORD seafood, health and wine Bar at Iceland's Keflavik Airport, will welcome Wednesday's visitors to The Nordic Kitchen. A region known for its love of local, seasonal ingredients, Chef Hall will use produce from his own farm to create typical Nordic dishes for the audience to taste.

For information on other participants please visit http://www.worldtravelcateringexpo.com/Visiting/Taste-of-Travel/

World Travel Catering & Onboard Services Expo is co-located with Aircraft Interiors Expo, which attracts senior buyers from over 200 of the world's airlines.

For further information please contact Victoria Bailey at CMS Strategic on Tel: +44(0)20-8748-9797 or email  victoria.bailey@cmsstrategic.com


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