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Hainan Airlines Holdings Co., Ltd. (hereafter referred to as "Hainan Airlines"), the well-received seafood kitchen (HaiChef) series of meals recently welcomed a more diversified creative upgrade. Not only to propose a new scale for menu and dish design, but also to invite global destinations and cities to cooperate with Michelin Star Chef to contribute wonderful inspiration to the dining experience, with the aim of bringing more customized food choices to passengers on different routes. Kick-start the dream flight experience of Skytrax five Star Airlines with a delicacy of 10,000 meters.
1. Define the philosophy of alternative foods
Christophe Camacho, currently a senior restaurant manager at Hainan Airlines, is an excellent French chef with extensive experience in aircraft catering.
In the early 1990s, he was trained in old-fashioned cooking at Bordeaux catering schools in France, witnessing the development of modern cooking techniques and different dishes, as well as a strong interest in food and cooking innovations. Out of enthusiasm for food, Christophe is willing to accept all the challenges.
12 years ago, he entered the aviation industry as a crew chef, and then became involved in commercial aviation development menus and culinary delicacies. Christophe joined Hainan Airlines in August last year. And brought a series of innovative attempts for the seven-year-a-year Skytrax five-star airline.
"when I come to Hainan Airlines, my first task is to define our own food philosophy," says Christophe, who believes that having features and logos helps to keep the food design consistent and allow travelers to understand the food they eat.
As a result, Hainan Airlines designs menus and dishes around four scales: seasonality and freshness, new modern, custom, authentic, that is, at the best point in time, choose the best ingredients from the point of departure to keep pace with the global restaurant trend. Take advantage of new cooking techniques and platter style to present custom-made authentic dishes for passengers at 10,000 meters.
After joining Hainan Airlines, he poured in all his knowledge and skills in the selection of ingredients, cooking, dishes and so on, all in order to enhance the dining experience of passengers at 30,000 feet.
"We work with Chef Michelin-starred from all over the world to combine Hainan Airlines' eating philosophy with their food ideas and styles to ensure that the food produced every day is of the best and consistent quality," Christophe said.
2. A continuation of the craftsmanship of sea-food karaoke chefs
Since August 2016, Hainan Airlines has launched a "marine air chef (HaiChef) elite team" catering program on some international flights to create a high-end private kitchen service experience for business class passengers.
At present, seafood air chef (HaiChef) has been promoted to all international long-distance routes, has been widely praised by passengers.
The (HaiChef) elite team not only has rich international flight experience and kitchen work experience, but also has extraordinary enthusiasm and talent for gourmet food, and must continue to receive strict training in special catering skills for empty kitchens.
They are those who have a profound understanding of food material processing, cooking skills, and styling platters. They use professional knowledge to evaluate food, recommend food on the machine, and put forward professional unique views from the aspects of color, aroma, taste and form. According to the individual taste of passengers recommend Hainan Airlines joint star hotel jointly developed the cloud characteristics menu.
While enjoying the taste trip, passengers can also have post-dinner direct communication with the sea food chef (HaiChef), and feel Hainan Airlines' sincerity as host.
3. The future of cloud food invites you to witness
With the increasing number of international routes, Hainan Airlines is actively cooperating with star chefs and cooks Michelin-starred from all over the world, trying to bring the unique delicacies from all over the world to a height of tens of thousands of meters.
Recently, Australian star chef Brent Savage has specially designed several Australian flavors for Hainan Airlines, such as five-flowered meat with garlic and yogurt sauce, and salmon mousse with pickled onions. British chef Michelin-starred Alyn Williams designed a unique juicy carrot soup with cilantro and fried sea bass, as well as celery spaghetti, pickled raisins and roasted hazelnuts. In the future, Hainan Airlines will continue to create signboard delicacy, and continue to strengthen cooperation with chefs around the world. Including chef Michelin 2-star, Mathieu Viannay, Michelin-starred, chef Christof Lang, Michelin 1-star, chef Roman Paulus, youngest Michelin 3-star chef, Jean Michel Lorain, Michelin, Alyn Williams, best Australian chef, Brent Savage, Michelin 1-star, chef Ugo Alciati. At the same time, Hainan Airlines will also regularly update the menu every year, dedicated to providing visitors with the same fine meals as Michelin Restaurant.