Flight services specialist Universal Weather & Aviation selected Air Chef as the preferred business aviation caterer for its clients at four U.S. locations: Dallas and Austin, Texas; Washington, D.C.; and South Florida. Columbus, Ohio-based Air Chef provides training and standardized menus to approved kitchens at 15 locations nationwide and expects to add another 20 locations by the end of the year.
Among flight attendants, flight crews and schedulers and dispatchers, not to mention passengers, few subjects today are likely to elicit more heated discussion than the business aviation catering industry. The conversations generally cover the same issues: allegations of price gouging, the growing practice by FBOs of charging a handling fee for catering, worries about security and concerns over food safety.
Air Chef, with its network of caterers now serving more than 80 airports nationwide, has dropped its in-house rewards program in favor of an agreement with Sperry & Hutchinson’s Aviation Points Exchange (Apex) program. “Our program was geared exclusively toward the corporation and included only a handful of reward-redemption partners,” explained Air Chef CEO Scott Liston.
In his eight-volume work, Physiology of Taste, French lawyer, magistrate, politician and gastronome Jean Anthelme Brillat-Savarin wrote, “Animals feed themselves, men eat; but only wise men know the art of eating.” He wrote those words in 1825, and still they contain a certain truth, particularly in the cabin of today’s business aircraft.
Edward Taylor, a 16th-century New England Puritan not given to excess, nevertheless saw fit to describe the spiritual in terms of the flesh when he wrote of the sacraments, “It’s food too fine for angels.”
Air Chef identifies, evaluates and provides training and standardized menus to approved affiliate kitchens throughout the U.S. Grasing’s Coastal Cuisine in the town of Carmel is the latest addition. To order direct from Grasing’s, contact operations manager Jack Pappadeas at (571) 220-2543.
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