The commonplace cabin dishes of in-flight eating previously are sufficient to make at this time’s vacationers the envy.
In-flight catering service as soon as had its glory days, earlier than turning into handy, easy-to-eat dishes that had been stored in plastic trays.
Back within the golden age of air travel, In-flight catering service completely different from at this time. A former Pan Am flight attendant, Anne Sweeney, who flew from 1964-1975 all over the world, mentioned they’re additionally skilled to prepare dinner on the airplane, even when it is a primary class cabin ( coach).
Make scrambled eggs on the airplane
“Our five-week training program spends about 70 percent of our training time on food and service by in-flight dining, because we don’t serve a pre-cooked meal,” says Sweeney. In the primary class, she needed to prepare the trolley and prepare dinner some dishes, like roast beef. According to them, making scrambled eggs on a airplane is among the “hardest” duties.
Passengers in enterprise class and better class get a greater menu. They might be served by well-known eating places. However, the dishes served in the usual cabin previously are sufficient to make at this time’s guests jealous.
Sweeney remembers: “Pan Am’s first-class service was great, but the economy-class meals were just as good. We would cook vegetables and grilled meats. The dishes were served regularly at the restaurant. Economy class includes vol-au -vent chicken, beef bourguignon, Cornish chicken, roast beef and more.”
While primarily based in Hong Kong, Sweeney additionally flew privately on R&R operations that Pan Am arrange for the US authorities, sending troops from Saigon, Da Nang and Cam Ranh Bay in Vietnam to Bangkok, Hong Kong. Kong, Taipei, Kuala Lumpur and Penang. “The menu is always steak, potatoes, vegetables, ice cream and milk,” she mentioned.
In-flight drink service the day earlier than at some airways
The in-flight delicacies of the previous appears to be nonexistent in at this time’s Michelin-starred eating places. Australia’s nationwide airline Qantas celebrated its a centesimal anniversary final 12 months. On that event, the curator at Qantas Heritage Collection, shared:
“Qantas started serving in-flight meals in 1938, on a flight between Sydney and Singapore. The Rose Bay Hotel served that first in-flight meal. However, prepackaged hot food, keep warm and don’t get heated on board.”
The firm additionally designs particular menus for Christmas and for particular occasions (just like the 1954 British royal household tour). During the tour, guests can get pleasure from delicious dishes equivalent to “snapper with hollandaise sauce”, “grilled French lamb cutlet with Saratoga potatoes.”
Dining on Qantas
“In the 1950s and ’60s, international flights were very expensive,” says Crotty. “In-flight dining reflected this in elaborate menus. By the 1970s, things were getting comfortable. than when air travel is easier with the Boeing 747.” During a protracted flight from London to Auckland (stops in Rome, Bombay, Hong Kong and Melbourne), Quantas presents a exceptional number of meals and drinks. superb.” Strasbourg foie gras wrapped in pastry with galantine duck is just one of four appetizers on one leg of the flight.You can also enjoy “bitter pheasant breast” or possibly “cot” veal with beef tongue and almonds.”
The Golden Samovar by Alaska Airlines
In the late Nineteen Sixties, Alaska Airlines launched the Golden Samovar service to rejoice “Alaska’s Brilliant Russian Heritage”. They clarify: “Pretty hostesses in elegant long black maxico coats will welcome you on board… They will serve drinks from samovar – Bolshoi Golden Troika (mixture of coffee, vodka and The menu features egg caviar, Orloff veal, Odessa tartlets and more.”
American Airlines and Singapore Airlines
On Singapore Airlines
Especially for first-class passengers, they’re handled to principal dishes equivalent to Angostura wine, etouffée cooked crayfish, beef wellington with Périgueux sauce from truffles. Those flying from LA to Tokyo after which on to Singapore can get pleasure from grilled lobster tails, veal cooked in apricots or sirloin.
In addition to luxurious dishes, the in-flight catering service of the previous additionally had particular diets. Former flight attendant Anne Sweeney, who now works at her public relations agency in New Jersey, remembers: “There were vegetarian Indian meals, salt-free food, patient menus. Diabetics and dieters Mormon church is a big customer of Pan Am and they sent about 50 young men as missionaries on our flight They only drink juice and water – no alcohol, coffee coffee or tea”.
However, Sweeney is just not blissful about smoking on board: “Smoking is not my favorite subject, and I am subject to the effects of secondhand smoke. In first class, we offer a small and free pack of Marlboro cigarettes, four into a pack. Crew members smoke them if passengers don’t take them, or use cigarettes as a tip in the hotel where we stay.”
Source: ‘Cognac and cigars: The golden age of inflight meals’ (Chris Dwyer, CNN)
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